Pistachio power, it’s also National Pistachio Day!

It’s National Pistachio Day.
Nutty about this lil nut that’s brimming with nutritional values.
Pistachios are antioxidant powerhouses, and a great source of fiber.  A crunch of pistachios can provide three grams of dietary fiber, or about 12% of the recommended daily value–nearly  the same amount as a serving of oatmeal. Pistachios are also an excellent source of powerful B-6, beta-carotene, potassium–and lead most other nuts in nutritional categories. pistachiohealth.com
The Menu Shoppe has it covered…discover our “finds” and treats. Check out our handsome product portfolio too.
Try this Pistachio small plate tasting menu
Beet and Goat Cheese Salad with Pistachios
Pistachio Gelato
Spicy Toasted Garbanzo Beans and Pistachios
Dumante Pistachio Creme Brulee
Beet and Goat Cheese Salad with Pistachios
3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios– coarsely chopped
1 oz mâche (also called lamb’s lettuce), trimmed (4 cups)
Preheat oven to 425°F.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets. While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat. Place cookie cutter in center of 1 of 8 salad plates.
Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner.  Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
NOTE:  Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.
Suggested pairings:
Pistachio Gelato
3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)
3/4 cup sugar
2 cups whole milk
1 teaspoon almond extract
5 large egg yolks
2 drops green food coloring
Chopped unsalted pistachios
Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Whisk in food coloring. Refrigerate custard until cold—about 3 hours. Process custard in ice cream maker according to manufacturer’s instructions. Transfer to covered container and freeze.  Scoop into glasses or bowls.  Trim with chopped pistachios.
suggested pairing:
Spicy Toasted Garbanzo Beans with Pistachios
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1/4 cup corn oil
1 teaspoon coarse sea salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cup shelled raw pistachios
2 teaspoons fresh thyme leaves
Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.) Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.  Enhance?  Maybe a grate of parmesan, or a few feta crumbles, or a drizzle of walnut oil for extra panache.
Pistachio Creme Brulee 
Dumante Verdenoce Pistachio Liqueur is harvested in Sicily…made in small batches with a natural pistachio infusion, other nut flavors, and natural ingredients.
1 qt heavy cream
1 egg
6 egg yolks
6 oz sugar
1 vanilla bean (split with seeds scraped)
¾ cup Dumante
Heat cream and vanilla bean to a scald, set aside.  In a bowl whisk eggs and sugar together, and slowly temper the hot cream mixture into the eggs.  Next add the Dumante and whisk.  Refrigerate the mixture for one day.  Pour into ceramic baking dishes and bake in a water bath at 300 degrees until set. Refrigerate overnight and finish by caramelizing sugar over the top.  Enjoy!!
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
Advertisements
This entry was posted in appetizer, brunch, cocktails, menus, National Food Holiday, nuts and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s