Almonds: Recipes, History, Culture

Almonds: Recipes, History, Culture

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Overview

Scrumptious recipes for appetizers, entrees, and desserts


From the anatomy of a nut to the history of the almond in world culture, the cultivation of almond orchards in California, and nutrition provided by a favorite nut, Bryant and Fentress provide a wealth of information about the versatile, high-protein, dietfriendly almond.


Try Soba Noodles with Spicy Almond Butter Sauce; Almond-Crusted Pork Chops with Sweet-and-Sour Apricot Glaze; Lamb Tagine with Apricots, Almonds and Honey; Almond Florentine Cookies; Chocolate-Amaretto Torte; Moroccan Rice Pudding; and classic Chocolate-Almond Bark.

Product Details

ISBN-13: 9781423634645
Publisher: Smith, Gibbs Publisher
Publication date: 03/01/2014
Pages: 160
Product dimensions: 8.10(w) x 9.10(h) x 1.00(d)
Age Range: 16 - 18 Years

About the Author

Barbara Bryant is co-author of The Bryant Family Vineyard Cookbook (Andrews McMeel, 2009). She is president of Watermark Foundation and is a St. Louis-based philanthropist activist in the arts, culture, K-12 education, faith, and international development. She is the founder and president of Watermark, Ltd., the publishing producer of The Bryant Family Vineyard Cookbook.

Betsy Fentress is co-author of The Bryant Family Vineyard Cookbook (Andrews McMeel, 2009). She is a professional writer and editor and avid baker. She is the vice-president of Watermark, Ltd. and lives in St. Louis.

Lynda Balslev is an award-winning food writer, editor and recipe developer based in the San Francisco Bay area. She writes about food and travel, contributes to NPR’s Kitchen Window, Relish magazine, Marin magazine and authors the blog TasteFood, a compilation of more than 500 original recipes, photos and stories.

Read an Excerpt

The Nutritional Value of Almonds

Hippocrates taught his students that food was medicine, and medicine, food: “A wise man should consider that health is the greatest of human blessings.” A balanced diet that includes nuts—among other plant-based foods such as fruits, vegetables, seeds, and grains—protects against disease. Nuts are an excellent source of monounsaturated fats, which help regulate cholesterol levels and prevent cholesterol absorption. They serve us well as a source of antioxidants, which retard the aging process and protect against many diseases.

Almond-Stuffed Dates with Bacon

Bowls of dried fruit and nuts welcome visitors to homes throughout North Africa and the Middle East. These plump stuffed dates with a decidedly American twist take inspiration from that gracious custom. The dates are filled with crunchy toasted almonds nestled in creamy spiced goat cheese, then wrapped in bacon and crisped in the oven. Since the Medjool variety is extremely sweet, choose the smallest in size so that their sweetness and texture will not overpower the other ingredients

24 small Medjool dates

1 cup (8 oz/225 g) fresh white goat cheese at room temperature

1⁄2 teaspoon finely grated orange zest

1⁄4 teaspoon cayenne pepper

Pinch of salt

24 raw almonds (1 oz/30 g), toasted (see page 41)

12 slices bacon, halved crosswise, about 1 pound (450 g)

Preheat the oven to 475°F (245°C).

Cut a small slit down the center of each date and carefully remove the pit while keeping the date intact as much as possible.

Whisk the goat cheese, zest, cayenne, and salt together in a small bowl until smooth. Using a teaspoon, stuff each date with the cheese mixture until the cavity is nearly full. Insert an almond in the center of the cheese.

Wrap a bacon slice around the middle of each date and arrange them on a broiler pan, seam side down, without overcrowding. Bake until the bacon is crisp, about 15 minutes. Let cool slightly before serving (the cheese will be very hot). Insert a toothpick into each date and serve warm. Makes 24 pieces

Table of Contents

Preface 9

Introduction 13

The Essential Almond

The Cultivated Almond

Nutrition and Versatility in a Nutshell

Starters & Snacks 39

Salads & Vegetables 59

Pasta & Grains 79

Land & Sea 95

Baked Goods & Desserts 125

Acknowledgments 156

Index 158

Further Reading 160

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