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| Food Network |
Trish's second cookbook, In My Mother's Kitchen, will be available in Canada in early May -- just in time for Mother's Day. In the meantime, she teamed up with the Almond Board of California to create an array of mouth-watering dishes that are not only good, but good for you.
ALMOND CHOCOLATE CHEWS
"I used to make a variation of these no-bake treats in high school with my friend as the ultimate after-school snack. Now, I make them with our kids -- they love the simple assembly and they are great, casual teacher and host gifts from the kids in the kitchen. Put in a little pastry box or Chinese take-out box with brown wool string and tie on a recycled gift card. "
2 cups, (500 ml) butterscotch chips
2 cups,( 500 ml) chocolate chips
1 cup (250 ml) raisins
1 cup (250 ml) cranberries
1 1/2 cups (375 ml) salted pretzels, broken in half
2 cups (500 ml) whole almonds, dry roasted (or substitute with whole almonds, salted)
In a large double boiler or large bowl over gently simmering water, melt chocolate and butterscotch chips for about 10 minutes.
Once melted, turn off heat. Add raisins, cranberries, pretzels and almonds.
Gently stir, making sure no water gets into the bowl.
Drop teaspoonfuls onto wax paper-lined cookie sheet. Refrigerate until set for about 30 minutes.
Makes 3 dozen.
CHEDDAR, CHIVE & ALMOND MILK SCONES
3 cups (750 ml) flour
2 1/2 tsp. (12 ml) baking powder
1/2 tsp. (2 ml) baking soda
3/4 tsp. (4 ml) salt
3/4 cup (175 ml) cold unsalted butter, cubed
2 cups (500 ml) extra old grated white cheddar cheese
1/4 cup (50 ml) chopped slivered almonds
1/4 cup (50 ml) finely chopped chives
1 cup (250 ml) almond milk, plus 1 Tbsp. (15 ml) for brushing
Flaky sea salt for topping
Preheat oven to 375F (190C). In bowl of a food processor, combine flour, baking powder, baking soda and salt. Add butter until just combined and resembling pea-sized coarse meal, leaving a few large pieces. (This can be done in a bowl with a pastry blender).
Pour into a bowl. Using a fork, stir in cheese, almonds and chives until mixed throughout. Stir in almond milk. Do not over mix.
Gather dough into two balls until it just holds together. Transfer dough onto a floured board or counter and knead briefly. Press into two circles about 3/4 inch thick. Cut each one into 8 triangles.
Brush tops with remaining 1 Tbsp.(15 ml) of almond milk and sprinkle with flaky sea salt. Bake on parchment-lined cookie sheet 15 minutes or until golden. Serve warm.
Makes 16 mini scones.
KITCHEN NOTES:
- You can bake these halfway, cool, freeze and bake from frozen for half the time - what a treat to have these on hand in the freezer!
- Like pastry, you don't want to overwork the batter. Mix until just incorporated to keep scones light and fluffy.
- You can substitute buttermilk for almond milk.
- For a slightly sweeter variation, add 1/3 cup (75 mL) sugar to the dried ingredients and substitute 1/2 cup (125 mL) chopped cranberries and 1/2 cup (125 mL) chopped apricots.
BAKED FIG POPS WITH BLUE CHEESE AND CANDIED ALMONDS
"This is a different variation of my cheese tray in a bite - fruit, cheese, nuts in one mouthful - heaven. For slightly heartier fare, throw them on a thin crostini, pushing the figs down slightly so they don't roll away onto your cocktail party neighbour's fancy shoes!"
For a fabulous alternative, feel free to try sliced pears on a crostini instead of figs, as shown in this photo.
1/4 cup (50 ml) white sugar
1/3 cup (75 ml) whole almonds
10 fresh figs
1/4 lb (125 g) good-quality blue cheese
3 Tbsp (50 ml) honey
Preheat oven to 375F (190C). Roughly chop almonds. In a small non-stick fry pan over medium heat, cook sugar until it turns to liquid. Add chopped almonds and carefully stir until coated. Allow nuts and candy to cook, about 5 minutes or until fragrant. Remove from heat. When cool enough to handle, remove candied almonds to a board.
Cut each fig in half, then cut a small slice off side of each fig so it will lie flat, cut side up. Arrange figs, cut side up, on the baking sheet. Top each fig half with a piece of blue cheese. Break a small piece of candied almonds and put on top.
Bake for 5 minutes or until cheese is melted. Immediately drizzle each fig with a little honey and serve warm.
Makes 20 hors d'oeuvres
KITCHEN NOTES:
You can substitute figs with 2 pears halved lengthwise, cored and thinly sliced. Arrange both pear slices on top of a crostini and place on baking sheet. Top each slice with a piece of blue cheese. Break a small piece of candied almonds and place on top. Bake for 5 minutes or until cheese is melted. Immediately drizzle with a little honey and serve warm.
MOCK BUTTER CHICKEN
"This is a mock version of a traditional butter chicken because it has all the flavour without all the ingredients and time. The key is to simmer it low and slow giving it time to incorporate the flavours. Serve this over Indian basmati rice in footed rice bowls. For a stand-up party, serve it up in little take out bamboo boats with wood fry forks as a substantial appetizer. Pack up leftovers the next day and your office mates will be envious of your fab lunch on the go!"
3 Tbsp. (45 ml) unsalted butter
2 tsp. (10 ml) cumin seeds, whole
1 medium vidallia onion, small dice
2 garlic cloves, minced
1 tsp. (5 ml) minced ginger
1/2 tsp. (2 ml) cayenne or to taste
1 tsp. (5 ml) ground coriander
2 tsp. (10 ml) garam masala
2 lbs (908 g) boneless skinless chicken thighs, cut into 2' chunks
1/4 cup (50 ml) ground almonds
1 1/2 cups (375 ml) fresh tomato puree
1/2 cup (125 ml) 35% cream
1/2 cup (125 ml) plain yogurt, Balkan style
In a large heavy sauté pan, warm butter over medium heat. Fry cumin seeds about 1 minute. Sauté onions about 3 minutes, stirring. Add spices, stirring frequently about 2 minutes until fragrant.
Add chicken pieces and toss to coat with onion and spices and fry about 5 minutes until chicken is coated in spices. Stir in ground almonds.
Add tomatoes and cream, stirring and bring to a boil. Reduce heat to a low simmer and cook uncovered about 15 minutes, stirring periodically. Cover and continue to simmer another 10-15 minutes. Turn heat off, stir in yogurt.
Serve over basmati rice, with warmed naan bread (store-bought wrapped in foil and warmed in the oven will do the trick) and raitta (store-bought or make your own with yogurt, garlic, cucumber and lemon) for dipping.
Serves 4.
KITCHEN NOTES:
This is a mild heat perfect for adults and kids who like a bit of spice, but if you are feeding the family who only likes very mild, reduce the cayenne a bit. If you want to add heat, increase cayenne or add a red chili, split lengthwise cooked at the start and removed at the end. I have made this dish substituting ground cumin for whole cumin seeds
GARLIC AND HOT PEPPER TOASTED ALMONDS
"An old summer friend Gigi had me cater her wedding on an island in Georgian Bay a million years ago. It was so memorable. Gigi and her mom had different table cloths for groups to sit on the rocks in lieu of tables. Each guest was given a tin of these yummy snacks and I have been making them ever since."
1 Tbsp. (15 ml) EACH olive oil and unsalted butter
2 tsp. (10 ml) minced garlic
1/4 tsp. (1 ml) dried red pepper flakes
2 cups (500 ml) whole almonds
Salt to taste
In a large fry pan, heat oil and butter together over medium heat until foamy.
Add garlic and red pepper flakes and heat for 30 seconds.
Add almonds, stirring constantly until coated and lightly toasted, about 5 minutes.
Season with salt. Cool and store in an airtight container.
Makes 8 servings.
KITCHEN NOTES:
These are great as a host gift or holiday gift in an old Mason jar with nice ribbon, or try them as a low fuss pre-dinner snack.
