Tips for Blanching
and Toasting Almonds:
To remove skins, plunge almonds into boiling water for 1 minute. After blanching, slip the skins off, and
pat the almond dry. If desired, slice or sliver them, then spread them out on a towel or cookie sheet to dry.
To toast whole almonds or pieces, spread in one
layer over a cookie sheet and place in a 350º oven for about 10 minutes. Stir once or twice while toasting.
To toast using a microwave oven, place 1/2 cup al- monds on a microwave-safe plate or bowl. Cook on high power for 2 to 6 minutes, stirring after each mi- nute. ( the time varies for the cut of the almonds and the power of your microwave oven.) cool almonds on the counter before continuing with your recipe.
Butter Lettuce Salad with Almonds and Blue Cheese
3 heads butter lettuce 3 Tbsp. Lemon juice 1/3 cup Virgin olive oil
1 tsp. Finely diced shallots Grated zest of 1 lemon
Salt and freshly ground black pepper to taste 1/4 cup sliced almonds, toasted
4 oz. blue cheese
Separate lettuce leaves, discarding damaged ones. Wash, wrap in paper towels and refrigerate until just before serving.
To make dressing, whisk together in a small bowl the lemon juice, olive oil, shallot and lemon zest. Season with salt and pepper to taste. Set aside.
When ready to serve, place lettuce in large bowl and lightly spoon the vinaigrette over the lettuce, lightly coating each leaf. Add the almonds and toss together. Arrange the greens in circular pattern on four chilled salad plates plac- ing the largest leaves on the bottom and the smaller ones on top. Garnish each plate with crumbled blue cheese and serve immediately. Serves 4.
Broiled Snapper and Almonds
2 lbs. Pacific snapper (rockfish) or Atlantic red snapper fillets.
½ cup unsalted butter or veg. Oil(or combination of both)
1 tsp. Salt
¼tsp. Freshly ground black pepper
- to 2 tsp. Lemon juice
- tbsp. Thinly sliced or slivered almonds
½tbsp. Chopped parsley
Arrange fillets on a long piece of oiled aluminum foil on the broiler rack. Melt butter or warm oil in a small pan over low heat. Add the salt, pepper, and lemon juice to make a basting sauce. Brush the fillets with this mixture, then turn on the broiler.
Cook the fillets 3 inches from the heat for 8 to 10 minutes, depending on the fillet thickness. Baste once or twice as they cook. Turn once during broiling if fillets are thicker than 1 inch. When the fillets are nearly done (test the center with a fork for flakey, opaque meat), sprinkle them with the almonds and baste again, making sure the almonds do not scorch or burn. Garnish with parsley and serve immediately. Serves 4.
Spicy Chicken Bites
½ cup lemon juice
¼ cup water
- tbsp. Dried rosemary
- Cloves garlic, minced 1 tsp. Tabasco® sauce
- tsp. Worcestershire sauce
- boneless, skinless chicken breast halves, cut into bite sized cubes
- sliced mixed grain bread, toasted
¼ cup chopped almonds, toasted
- egg whites, lightly beaten
Combine lemon juice, water, rosemary, garlic, and Tabas- co® and Worcestershire sauce in a small bowl. Stir in chick- en cubes; cover and chill for 24 hours.
When marinating is done, grind toast to coarse crumbs in blender or food processor. Remove to a small bowl; stir in almonds. Lift chicken from marinade. Roll chicken in egg whites, then roll in crumbs to coat evenly.
Place on a non-stick baking sheet. Bake at 400º for 10 to 15 minutes. Serve hot or cold. Makes 4 appetizer servings.
Rice with Almond & Dates
- cup rice (white, brown, or wild rice)
½ cup chopped toasted almonds 1/3 cup chopped pitted dates
½ tsp. Grated orange zest (optional)
Cook rice according to package directions. When done, add almonds and dates and orange zest, if used, tossing to combine well. Serves 4 as a side dish.
Home-made Granola
- Box 18oz. Old fashioned rolled oats, uncooked
½ tsp. Ground cinnamon
½ cup shredded coconut (optional)
½ cup coarsely chopped almonds
½ cup wheat germ
¼ cup raw sunflower seeds 2 Tbsp. Sesame seeds
1/3 cup canola or safflower oil 1/3 cup honey
- cup raisins or chopped dried fruit, such as apples, apri cots, prunes or figs
In a large mixing bowl, toss oats with cinnamon. Add coconut, almonds, wheat germ and seeds. Combine oil and honey; pour over oats mixture and mix well with a large spoon.
Spread mixture evenly in a 13x9x2” baking pan. Bake in a preheated 350ºF oven for 25 to 30 minutes, or until golden brown, turning with a spatula every 10 minutes to toast evenly and to separate clumps.
Let cool to room temperature , then add raisins or dried fruit. Store in tightly covered container. Makes about 12 cups.
Cappuccino Almonds
½ cup powdered sugar 1 Tbsp. Cocoa powder 1 Tbsp. Instant coffee
2/3 cup semi-sweet chocolate chips 2 cups whole almonds, toasted
In a wide bowl or shallow pan,, mix together pow- dered sugar, cocoa powder and instant coffee. Set
aside. Place chocolate chips in a 4-cup measuring cup. Microwave on high power for 1 to 11/2 minutes, stirring half way through, until chocolate is melted. Stir until
smooth. (Chips may also be melted in a double boiler.) Stir almonds into chocolate, stirring to cat evenly.
Spoon chocolate-coated almonds into powdered sugar mixture. Too with forks or fingers until almonds are well separated and evenly coated.
Spread almonds on a wax paper-lined baking sheet. Refrigerate until chilled and hardened. Remove from refrigerator. Store in a cool place. Make two cups.
