Ginger Ice Cream with Chai Spiced Oven Caramelized Blood Oranges and Pistachios

March 31st, 2013 § 0 comments § permalink

chai spiced citrus

Serves 5

Ingredients

For the ice cream

2 eggs
1 cup turbinado sugar
1 cup heavy cream
2 cups whole milk
1 whole vanilla bean, split and scraped
2 tablespoons fresh ginger, chopped fine (chopped not grated)


For the topping

1 vanilla bean, split, scraped and cut into pieces
3 blood oranges, halved and sliced thin ( peels on)
2 tablespoons turbinado or raw sugar
1 chai tea bag or 1 tablespoon fresh ground chai tea/spices
½  cup chopped pistachios
Pinch of salt

Directions

Whisk together the eggs and the sugar until a creamy whipped consistency occurs, add the heavy cream and continue to whisk until a smooth cream is formed.  Meanwhile bring the milk, fresh ginger and vanilla bean to a boil in a medium sauce pan, making sure not to burn the milk by stirring often.   When the milk is boiling  reduce heat to a medium low and continue to stir.  Add about a half of a cup of the hot milk to the cream and egg mixture and stir.  Slowly pour the cream and egg mixture into the hot milk, whisking slowly the entire time.  Continue to cook on a medium to low heat until he mixture thickens and a velvety custard like consistency forms, about 4 minutes.  Take the mixture off the heat and place in a stainless steel bowl and cool completely and chill.  When fully chilled process the ice cream in a n ice cream maker.

Pre heat oven to 400° F.  In a large bowl  combine all the ingredients and toss together until all the citrus is coated nicely.  Place the mixture on a large flat baking sheet, making sure the blood oranges are arranged flat.  Bake for about 7-8 minutes.  Turn the oven to broil and finish for about 2 minutes, making sure that the citrus brown and crisp or caramelize but not burn. Serve warm over the ginger ice cream.

Pistachio Tarragon Pesto Chicken Skewers

August 3rd, 2011 § 0 comments § permalink

Serves 8

Wine Pairing: Syrah

Ingredients

½ cup fresh Italian parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
¼ cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
8 metal or wooden skewers (soak in water if wooden)

Directions

Purée the first 5 ingredients in a food processor. Add ¼cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.

Prepare grill (or griddle pan), heating to medium-high heat. Brush grill or gridle with olive oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.

Tarragon & Cardamom Poached Pears with Frothed Rose Water Milk and Pistachios

January 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups water
¼ cup rosewater (2 tablespoons reserved)
½ cup honey, plus 1 tablespoon
¼ cup fresh tarragon leaves, chopped fine
4 Bosc pears, peeled, cored and cut into wedges
1 cup 2% milk
2 pods of cardamom (seeds inside)
½ cup dried cherries
½ cup pistachios, shelled and chopped fine

DIRECTIONS

Heat the water, rosewater and ½ cup honey in a large pot of water. When the sugar dissolves add the tarragon and the pears making sure it is at a slow rolling boil. Cook the pears for about 20 minutes uncovered until soft. Take off heat and allow to sit in the water while making the froth.

For the frothed milk

In a saucepan, place cold milk in the pan and begin to heat. Add the remaining 2 tablespoons rosewater, 1 tablespoon honey and cardamom and froth using a little hand held frother or the frother part of your espresso machine. You can also do this with a whisk but it takes a long time!
The key is “frothing” as the milk goes from cold to hot! Remove cardamom before serving.

For serving place a few pears on a dish with a little amount of the syrup water and a few cherries. Spoon the froth over and sprinkle with the pistachios.

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