Green Almonds

 Fresh green almonds.

The first time I believe I saw green almonds was on an episode of Chopped, "One in a Hundred". I honestly don't recall what the chefs made with them, but when I saw them at a local store, I scooped up handfuls of the soft green fuzzy fruit and ran home to investigate and see what I could make with them.

Mostly it seems that green almonds, also called spring almonds and immature almonds, are eaten straight-up and lightly salted as a snack, mostly in the Middle East. There are other preparations from salads to stews and sometimes they more mature of the immature (if that makes sense) are sprinkled over ice cream and the like. Let me explain.

The center of very young almonds.

Very young almonds are edible as a whole. While mildly crunchy, they are pliable and very green in flavor with a slightly bitter finish. The very center, which would become the actual nut once fully mature, is a gelatinous mass. If the nuts are left to mature for even a few weeks' time the center becomes more nut-like though still softer and smaller than the usual nut we're all used to finding readily available in any corner market across the globe.

Gelatinous centers of green almonds.

The ones I bought were the very young variety, being fully fuzzy on the outside (a few still had leaves attached) and gel-like in the center. The first one I tried was as-is. I washed it well and took a bite. Green. I salted the other half lightly and noticed a slightly bitter finish to the fruit. I was still very unsure of what to make of, or with, them.

As part of a lovely Facebook group belonging to David Leite's, owner of Leite's Culinaria, I noted that one of the readers was making a stew she had found on a friend's blog ... the recipe is here. Stew sounded great, but I was still unsure of what to do with the almonds I had. The most common stew is heavy in spices and I couldn't reconcile the soft spring-green color of these almonds with so much spice. I had also read in several different places that heating them caused them to be more bitter. I can say I didn't encounter this in any way.

I decided on fennel, spring onions and pork for my stew. Fennel in its fresh state is deep in flavor, but stewed or braised, it becomes subdued and very delicious. With the green almonds being slightly lemony, I thought the pairing would go well, and I was right. I added to that new potatoes and flat-leaf parsley, which carries over the lemon theme, and a bit of cream to pull it all together. The end result was a very smooth and flavorful stew - the almonds still had a bit of crunch to them, which contrasted well with the sweet pork, tender potatoes and fennel.

I'm still undecided about these fuzzy little fruits, but as they're only available 8 weeks a year, I may buy them again and if I do, I'll share the recipes and results here.

Green Almond and Pork Stew

Green Almond and Pork Stew
Serves 6 - 8
Printable Recipe

2 Tablespoons olive oil
1 large fennel bulb
1 bunch spring onions (green onions)
2 pounds pork - cut into 1-inch cubes
4 cups chicken or vegetable stock
8 ounces green almonds - cleaned well and cut in half
2 pounds new potatoes, peeled and cut into 1-inch chunks
1 small bunch Italian flat-leaf parsley chopped
1 cup half and half
1/2 Tablespoon Kosher salt
freshly ground pepper to taste

1. Wash green almonds well and dry. Set aside until ready to use.
2. Heat oil in a large heavy bottomed pot and add fennel and onions. Saute briefly - do not brown.
3. Add pork and cook until no longer pink on the outside.
4. Cut the stem end from each almond and then cut almonds in half following the natural seam in each.
4. Pour stock into stew and add almonds. Simmer for 30 minutes.
5. Add potatoes and cook for another 20 minutes or until potatoes are tender.
6. Remove stew from heat and stir in parsley, salt and pepper and half and half. Serve hot.

Almond Cake

Moist and rich in almond flavor, this is the perfect ending to any meal. Dust with powdered sugar, sliced almonds or even a chocolate sauce for an extra delicious dessert.

Almond Cake
Hands-On Time: 5 minutes
Total Time: 35 minutes
Serves: 8
Printable Recipe

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup almond paste
1 1/2 sticks (6 ounces) unsalted butter - softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
4 large eggs
1/4 cup powdered sugar

Directions:

1. Preheat oven to 350 degrees F. Grease an 8-inch round cake pan.
2. Combine flour and baking powder and set aside.
3. Mix together almond paste and butter until smooth. Add sugar and beat until fluffy.
4. Add eggs and vanilla extra and beat until well combined. Add flour mixture until just blended.
5. Pour into prepared pan and bake for 30 minutes or until the top springs back when touched in the center.
6. Cool in pan for 5 minutes then turn out onto a rack to finish cooling. Sprinkle with powdered sugar.

While you're here check out Sweets for Saturday at Sweet as Sugar Cookies. Sweetness overload you won't want to miss!

Royal Foodie Joust Entry: Pork and Asparagus Rolls on Wilted Spinach

Here is my entry for this month's Royal Foodie Joust for which the 3 ingredients are, lemongrass, almonds and asparagus. Even the littlest noseminers liked this one.


Pork and Asparagus Rolls on Wilted Spinach
Serves 2
Printable Recipe

12 spears asparagus
4 one-inch thick slices pork tenderloin
2 four-inch lengths of lemongrass
1/4 cup whole unsalted almonds
2 teaspoons orange marmalade
6 ounces fresh baby spinach
1 Tablespoon thinly sliced green onion
1/4 cup soy sauce
1/2 teaspoon minced garlic
1 Tablespoon Sherry
2/3 cup beef stock
1 Tablespoon cornstarch
salt and pepper to taste
neutral oil such as canola for frying

Remove woody ends of asparagus spears and tie the spears together. Cut the outer leaves of the lemongrass away from the tender centers and set aside. Steam asparagus spears with water prepared with these outer lemongrass leaves and salt. Steam lightly for 2-3 minutes only. Set aside.

Pound tenderloin slices thin. Do this very gently. Pork tenderloin is already very tender and over-pounding will cause them to break up. Spread 1/2 teaspoon orange marmalade on each pounded filet.

Cut asparagus spears into 3 inch lengths. Set 3 cut spears (the end with the top intact) onto the smaller end of the filet. Roll up tightly and set aside, seam side down while you roll the other filets and asparagus.

Grind 1/4 cup almonds fine. Add salt and pepper to taste and roll each pork and asparagus roll in the almonds.

Heat oil in a frying pan over medium heat. Add each coated roll, seam side down, to the pan and cook
until well browned on each side. This takes 6-8 minutes for each roll. Set aside and keep warm.

Heat a tablespoon of oil in a pan over medium-high heat. Chop one length of lemongrass (with harder outer leaves removed) and add to the oil. Heat briefly until fragrant - just a few seconds will do it. Add spinach and stir just until wilted. Remove to 2 plates and top each mound of spinach with 2 asparagus and pork rolls.

For sauce - stir together soy sauce, 1 Tablespoon thinly sliced lemongrass stalk, green onion, garlic, Sherry, stock and cornstarch. Pour sauce ingredients into the same pan used for the spinach and heat until thickened.

Pour sauce over rolls and serve immediately.

Gourmet Dipped Apples

Have you seen these? They are offered on every upscale gourmet website and in every posh overpriced catalog imaginable. The average price for these beauties is $10 each. I am of the, "Why buy it when you can make it?" camp and I can imagine that my Scottish ancestors would rise up and haunt me if I actually paid for one.

I knew I could do it, and so I did - and I only paid $2.50 for each one. If I don't go into business for myself, I think these would make lovely gifts this Christmas, and I may just give a few away.

I've made them with homemade caramel and wrapped caramels and covered in nuts or sprinkles. I even made a design with nut halves and dragees on one. I think they're pretty no matter how you make them and they disappear so quickly there's no doubt about how delicious they are.





Caramel and Chocolate Dipped Apples
Makes 2
Printable Recipe

2 very large Fuji or Granny Smith (I prefer these) apples - washed, dried and at room temperature
1/2 pound dark chocolate coating
1/2 cup finely chopped unsalted nuts or small candy sprinkles

Caramel:

1 cup heavy cream
4 ounces (1/2 stick) butter
1 cup dark brown sugar

OR

40 wrapped caramels melted smooth in the microwave

Mix all three together well in a heavy bottomed saucepan. Clip on a candy thermometer and cook over low heat, stirring very often, until the temperature reaches the 'soft ball' stage - or 235 degrees F. Remove from heat and stir continuously for several minutes until the caramel beings to cool and thicken.

Dip each apple - using the stem - into the caramel as far as it will go. Use a spoon to cover the top half of the apple, making sure it is well coated and there are no bare spots. Set on parchment or waxed paper to cool. Dip other apple likewise.

When they caramel is set, it's time to dip in chocolate.

Melt dark chocolate over a double boiler or in the microwave. When fully melted, dip each apple the same way they were dipped for the caramel, coating all sides well.

As soon as they are dipped, roll to coat in 1/2 cup chopped nuts or sprinkles. Let stand in a cold spot until well set. Keep refrigerated until ready to eat and consume within one week of dipping.

Veggie Wednesday: Linguine with Baby Spinach and Almonds

Linguine with Baby Spinach and Almonds

This is very reminiscent of pesto and so good even the two littlest at home with me at lunchtime today loved it! Simple and delicious.

Linguine with Baby Spinach and Almonds
Serves 2
Printable Recipe

1/4 pound linguine cooked al dente
1 cup baby spinach leaves - whole
1/2 teaspoon dried basil - crushed
1/2 clove galic - minced
1 tablespoon olive oil
1 tablespoon sliced almonds

Toss together until heated through and spinach is slightly wilted. Salt to taste.

Sunday Dinner

Dinner today is certainly not the traditional "Sunday Dinner" - I didn't roast anything! Actually, I think Sunday Dinner is whatever brings family - by any definition - together.
Chicken Fried Rice
Wonton Soup
Almond Cookies
Chicken fried rice is so easy that I don't really have a recipe for it. Technically, it's cold cooked rice, a little oil and soy sauce. I like to add garlic and ginger to mine along with diced onion and other veggies if I have them on-hand. For my family, though, the less there is, the more likely they are to eat it.

I start out with a hot wok or non-stick pan and add about a tablespoon of oil. Usually a neutral oil like canola is best, but I also use sesame oil from time to time. Toss in about 2 cups of already cooked and cooled rice - make SURE it's cool, or it will all turn to mush! Day old cold rice is best. Stir it around and toss in soy sauce to taste - a tablespoon or so - and stir until heated through. That's it! If I'm making it with chicken-like tonight-I add diced uncooked chicken to the oil first and cook until no longer pink. Then I finish up as above.

Won ton Soup is available in two different ways where I live; order it from a Chinese restaurant, or make it yourself. I like to make my own.

Here's another "no-recipe": I chop up chicken breasts, season with sherry, soy sauce - a tablespoon of each to a pound of ground chicken, garlic and ginger - about a teaspoon of each, freshly minced (and green onion if husband is not eating) and wrap up in won ton wrappers. Check out recipe HERE at A Thousand Soups.


Minced chicken with sherry, soy, garlic and ginger and wonton wrappers.


Centered on the wrapper.


Folded over.


Long corners brought together and sealed with a little water.

I set those aside - covered - and make the chicken stock.


Wontons in waiting.

To already prepared stock I add several slices of fresh ginger and garlic. Let that simmer for half an hour and strain.


Rapidly boiling.

Bring it to a rapid boil and drop in several wontons at a time and cook until they surface and stay there.


Surfaced and ready!

Add three wontons to a bowl, top with stock and sliced green onion.


Perfectly yummy.

As for almond cookies, that I have a recipe for.

Almond Cookies
Makes about 36
Printable Recipe

1/2 cup margarine, shortening or butter
1 cup granulated sugar
1 egg
1 tsp almond extract
2 1/2 cups flour
2 tsp baking powder
whole almonds for the tops

Cream butter, shortening or margarine with sugar. Add egg and almond and mix well. Add dry ingredients - except almonds - and blend. Roll into 36 balls and place on ungreased cookie sheets lined with foil or parchment. Press an almond into each cookie and bake 20 minutes in a 350 degree F oven.

Apple, Pear and Almond Crostata

Crostata is yet another food that has many, many versions. The traditional "home" made crostata is simply pie dough topped with jam and sometimes a lattice of dough. Other versions, like this one, are made with whole fruit like apples or berries. Some use almond paste as a base under the fruit. I made this last evening to go with on of our favorite dinners of pasta with marinara and meatballs and my own cheese bread. Delicious!

Apple, Pear and Almond Crostata
Printable Recipe

Dough:
1 cup flour
1 T sugar
1/4 t salt
1 stick butter - diced
2 - 3 T ice water

Stir flour, sugar and salt together well. Add butter and rub together until crumbly. Add water 1 T at a time until dough forms a firm ball. Flatten and chill between waxed paper while prepping fruit.

Filling ingredients

Filling:

2 medium apples
2 medium pears
1/2 c sliced almonds
1/4 c sugar
1/4 t freshly grated nutmeg
1/4 t ground cinnamon

Peel and seed fruits-cut into small dice. Toss with sugar and spices.

Roll out dough between waxed paper to roughly a 12 - 14" round. Transfer to a lightly greased baking sheet. Top the center of the dough with fruit and sugar and toss almonds over the top, leaving a one and a half inch edge. Fold edge over, making a rustic looking tart.


Bake in a 400 degree F oven for 30-35 minutes or until golden brown and fruit is tender. Top with confectioner's sugar or chocolate sauce.

The delicious finished product!

Chocolate Almond Biscotti

I love biscotti-made these two days ago and they're gone. Obviously, the kids like it too.

I'm cheating here; this is not the recipe I used, but close enough. I don't have time to type it out today so copy-and-paste was in order. It's definitely my lousy photo, though!

Chocolate Almond Biscotti
From Sean Paajanen About.com

1/2 cup butter, softened
1 1/4 cup sugar
2 eggs
1 tsp almond extract
2 1/4 cup flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup sliced almonds
1 cup chocolate chips
1 tbsp shortening


Preheat oven to 350F. In a mixing bowl, beat together butter and sugar until smoothly blended. Add eggs and almond extract, beat again until smooth. In another bowl, sift together flour, cocoa, baking powder and salt.

Blend into butter mixture until smooth. Stir almonds into dough. Divide dough in half and shape into 2 logs, about 11 inches long. Place on greased cookie sheet and bake for 30 minutes. Remove from oven and cool for about 10 minutes. Use a serrated knife to make 1/2 inch slices. Place slices back on sheet, and bake for another 6 minutes. Flip slices over and bake for 6 minutes more. Remove from oven and cool on wire rack.

Make chocolate glaze: Mix chocolate chips and shortening in a microwave-safe bowl. Heat for 1 minutes on high in the microwave. Stir until mixed and smooth. Drizzle glaze over biscotti.
Makes 36 biscotti