Banana Split Upgrade

I went to Co. a couple weeks ago and got their banana split for dessert.  Although, this split was definitely not my favorite (I prefer ice cream over gelato any day), they added loads of toasted hazelnuts. Replacing your typical chopped peanuts for hazelnuts might be more expensive, but it gave the split a more refined a special feel.  Try it at home!

To read more about Co. and their awesome pizza, click here.

Homemade Granola

This past week I have been happily munching on my homemade granola from the Clinton St. Baking Company Cookbook.  I am a bit addicted to it, snacking on it a couple times a day when I get a chance.  I love the crunchy-chewy texture and the pop of dried fruit.  That said, this recipe didn't come without some issues.  The first batch I burned, and it wasn't my fault, I swear.  I have an oven thermometer now, because all the disasters that were happening from the cookbook made me crazy.  I needed one anyway since I left my old one in my old oven in my old apartment.  Anyways, my oven is pretty accurate on the temperature, actually 5 degrees cooler than it claims to be, so I know it is not my fault.  Okay, now that that is off my chest.  Anyways, I made a second batch, which was no big deal because this recipe is a cinch to make, and ended up reducing the baking time to 16 minutes instead of the suggested 20-22.  I think I could have baked it a little longer - like a minute if I wanted it a bit crunchier, but I am really glad I didn't because I love the crunchy-chewy texture.  Next time I am planning to replace the cashews with walnuts, and instead of mixed dried fruit I am going to use just dried apples and prunes.  They were my favorite in the mix.

Two-Hour Nut Rolls

My mom has been making my great-grandmother Mary's nut rolls since I can remember.  They were my grandpa Mike's favorite Russian treat.  I would like to carry on the tradition, so over the holiday break I made them with my mom.  These nut rolls are sweetened with honey and are a great breakfast or anytime treat.

Here are the ingredients for two-hour nut rolls (makes four large rolls):

For Dough:

-6 cups all-purpose flour

-1 teaspoon salt

-1/2 pound unsalted butter (2 sticks), softened

-3 tablespoons granulated sugar

-3 large eggs, beaten

-8 ounces of sour cream

-1 package of dry yeast

-1/2 cup warm milk

For Filling:

-1 pound walnuts, ground

-3/4 cup milk

-1/3 cup granulated sugar

-1/3 cup honey

-2 egg yolks, beaten

-1 teaspoon vanilla

Begin by making the filling so it has time to cool before you add it to the dough.  In a medium sauce pan, mix egg yolks, sugar, honey, and milk and cook over low heat until thickened.

Ground the walnuts finely in a food processor.

 

Add walnuts and vanilla to the thickened mixture and mix until combined.  Let cool.

While filling is cooling, dissolve yeast in warmed milk (be careful not to heat the milk too hot so it does not kill the yeast).  Using an electric mixer, blend the yeast mixture, eggs, sugar, butter, and sour cream until well combined.

 

Add the flour in two parts and mix with a dough hook or knead until well combined.  The dough will be sticky.

Generously flour your counter and divide the dough into four parts.

 

Roll out each section into large rectangles about 1/4 of an inch.  Then spread a quarter of the cooled nut filling all along the rolled dough and then roll the dough along the long side of the rectangle. 

 

Create the remaining three rolls and place all four on two greased baking sheets.  Let rise for one hour or until the rolls have doubled in size.

 

Preheat oven to 350 degrees.  Brush with egg wash and bake for 30 to 40 minutes until golden brown.

 

Serve warm or at room temperature (I like the rolls at room temperature the best).

Flourless Double-Chocolate Pecan Cookies

I miss a lot of things about Lawrence, Kansas, but I particularly miss the choc et choc cookies from Wheatfields. Every time I ate one of their delicious cookies, I would wonder how they made them so someday I could recreate them myself.

Last month, I got my Everyday Food magazine and found a recipe for flourless double-chocolate pecan cookies. Although these cookies aren't the exact version of the choc et choc cookies at Wheatfields, they do trick in New York. I also think that the Wheatfield's cookies use walnuts instead of pecans, but I actually like pecans better anyways. The great thing about these is that they are gluten-free and still delicious. The first time I made these they burned because my oven is crazy (usually 75 degrees off, but on occasion off more with out letting me know). This didn't stop people from eating them up within a day.

Here are the ingredients for Everyday Food September 2009 issue's Flourless Double-Chocolate Pecan Cookies (makes a dozen large cookies):
-3 cups confectioner's sugar
-3/4 cup Dutch-processed cocoa powder, spooned and leveled
-1/2 teaspoon coarse salt
-5 ounces bittersweet chocolate, chopped
-1 1/2 cups pecans, chopped (you can substitute other nuts or leave them out completely)
-4 large egg whites, room temperature

To begin, preheat oven to 325 degrees and line two baking sheets with parchment paper.

In a large bowl, whisk together sugar, cocoa, and salt.
Chop chocolate and pecans, then stir into flour mixture.
Add egg whites and stir just until incorporated. Don't over mix.
Drop dough by 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through.
Transfer cookies onto a wire rack and allow to cool completely.
These cookies come out glossy and have a crisp edge with a chewy, meringue-like center. I am definitely going to make them again very soon.

For original recipe, click here.

Almonds Interrupted

While I was at Fairway on Sunday I saw bin filled with what looked like fuzzy tree buds. What I thought were buds were actually young almonds harvested before their shells had hardened and their nuts had fully developed.

I didn't know for sure what they would tastes like or how I would prepare them, but they were $3.48 a pound so I grab a couple (58 cents worth) and brought them home. After doing a bit of research by googling and looking through Aliza Green's Starting with Ingredients, I found out that young or green almonds are eaten traditionally in the Middle East, the Mediterranean, and European countries such as Russia and Ukraine. After reading a lot of blogs on green almonds according to the comments most Americans seemed to hate their taste. It seems to be acquired.

So I decided to give it a try. The almond was crunchy like a dense sugar snap pea and had a tart, tangy yet grassy taste. I actually liked it. My friend on the other hand bit into the almond and in disgust immediately trashed it. I decided to slice a few in half and sprinkle with kosher salt. I found them to be pretty good. Green almond centers vary in consistency depending on how young they are. The younger almonds have a liquid to jelly-like consistency and as they age the centers solidify and become soft white nuts. The center has a light, sweet flavor and the green exterior is what gives it their tangy, grassy and somewhat bitter flavoring. Some chefs just use the center of the green almond as garnishes in salads.

I suggest you just try them if you see them around (they will only be around for about a month), I found the almonds to be refreshing and a good way to start the spring. Click here for a chili-salted green almond recipe from New York Magazine.