ALMOND SYRUP
This syrup is delicious over fruit or ice cream. It can also be used to sweeten hot or cold drinks.
Provided by Martha Stewart
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Place almonds in a medium bowl and add 2 cups warm water. Let stand at room temperature for 2 hours. Transfer soaked almonds and water to a food processor and process until pureed, about 2 minutes.
- Pour puree into a cheesecloth-lined sieve over a bowl and press hard to extract as much liquid as possible. Pour 2 more cups warm water over almonds and press again to squeeze out more liquid. Discard solids.
- Pour almond milk through a fine sieve into a saucepan, add sugar, and stir to combine. Simmer over low heat until liquid reaches about 180 degrees on a candy thermometer, about 1 hour. Stir in almond extract.
- Pour syrup into a clean 1-quart glass bottle or jar, let cool, and cover. Syrup will last, refrigerated, for up to 3 months.
ALMOND SYRUP FOR FLAVORED COFFEE
I came across another recipe for a drink that called for almond syrup, but I live in the Boonedocks, so getting stuff like that is like looking for sunshine in a coal mine. I was reading a magazine at the doctor's office and came across this reader tip. How ironic...it's for flavored syrup. The Lord smiles on us at the most unexpected times! This can also be bottled and given as a Christmas or hostess gift.
Provided by Redneck Epicurean
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 3
Steps:
- In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching.
- Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons
- Store in a closed container in the refrigerator for up to a week.
Nutrition Facts : Calories 774, Sodium 2.4, Carbohydrate 200, Sugar 199.8
ALMOND PANCAKES WITH RASPBERRY SYRUP
Almond extract in the batter and crunchy chopped salted almonds sprinkled on top give these pancakes a delightful almond flavor. Maple syrup infused with cooked, mashed raspberries makes the perfect topping.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings (makes about 20 pancakes)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Bring the raspberries and maple syrup to a boil in a small saucepan over medium heat. Reduce the heat to a simmer and cook until the berries soften and the syrup takes on a pinkish color, 7 to 8 minutes. Remove from the heat and mash the berries with a potato masher or fork. Strain the syrup. Keep warm or set aside to cool to room temperature.
- Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the milk, eggs, vanilla and almond extracts together in a medium bowl until combined. Whisk in the melted butter. Add the milk mixture to the flour mixture and stir until it just comes together in a thick lumpy batter.
- Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter for each pancake into the skillet. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked through in the center, about 1 minute more.
- Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the raspberry syrup and chopped almonds.
ALMOND CROISSANT FRENCH TOAST WITH ALMOND BUTTER SYRUP
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the butter: Heat the butter in a heavy-duty saucepan over very low heat until it melts. Simmer gently until the foam rises to the top of the melted butter. Remove from heat and skim off the foam with a spoon.
- Line a mesh strainer with a few layers of cheesecloth or gauze and place over a bowl. Carefully pour the warm butter through the cheesecloth-lined strainer into a bowl, leaving behind any solids from the bottom of the pan.
- For the syrup: In a small saute pan over medium heat, melt the butter until it begins to shimmer. Add the almonds and saute until lightly golden brown. Add the syrup and almond extract and cook until heated through. Keep warm.
- For the French toast: In a small baking dish, whisk together the eggs, yolks and sugar until smooth. Add the half-and-half, almond extract, vanilla extract and salt and whisk until combined.
- Heat 2 tablespoons of the clarified butter in a medium saute pan over medium heat until it begins to shimmer. Dip one of the croissants in the egg mixture for 10 seconds, flip and soak another 10 seconds. Carefully put the soaked croissant into the hot butter cut-side down and cook until golden brown and a crust has formed, about 1 1/2 minutes. Flip and cook until the bottom is crisp and golden brown as well, about 1 minute. Repeat for the remaining croissants.
- Serve hot with the almond butter syrup. Garnish with mint leaves and sprinkle confectioners' sugar over the top.
TUNISIAN ALMOND SYRUP
This is a tradtional way to make almond syrup. Used to make a drink called Rosetta, but can also be used to flavor coffee, tea or other beverages. You will need cheese cloth for this recipe.
Provided by Chef Jean
Categories Beverages
Time 2h50m
Yield 7 cup, 10-20 serving(s)
Number Of Ingredients 3
Steps:
- Boil up the water and sugar in the pot until it becomes a syrup
- Add the ground almonds and boil again, then cook for 5 more minutes.
- and remove from heat.
- Let the mixture sit for 2½ hours.
- Put the mixture in the cheesecloth and squeeze the fluids into a big.
- bowl.
- Filter the mixture with new cheesecloth into another big bowl, and try to.
- squeeze and filter the remaining mixture as much as you can.
- Move the mixture into a jar and refrigerate for 3 hours before using.
Nutrition Facts : Calories 478.5, Fat 21.6, SaturatedFat 1.7, Sodium 146.6, Carbohydrate 68.8, Fiber 4.5, Sugar 61.9, Protein 8.7
ALMOND FLOUR PANCAKES
Serve these gluten-free pancakes with berries and syrup, if you like. If you can't get hold of almond flour, blitz ground almonds until fine
Provided by Ailsa Brown
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 7
Steps:
- Whisk together the eggs, almond milk and maple syrup, then tip in the almond flour, baking powder, ¼ tsp salt and the vanilla, and stir together.
- Heat a non-stick frying pan over a medium-low heat. Add a couple of heaped tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter. Serve the pancakes in small stacks, scattered with the blueberries.
Nutrition Facts : Calories 516 calories, Fat 41 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.1 grams fiber, Protein 24 grams protein, Sodium 1.51 milligram of sodium
ALMOND SYRUP CAKE
The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.
Provided by Donna Hay
Categories HarperCollins Dessert Cake Bake Almond Amaretto Brunch Peanut Free
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 160°C (325°F). Line a 24cm round springform tin with non-stick baking paper. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer and whisk for 12-15 minutes or until pale and tripled in volume. Add the flour, almond meal, butter, lemon rind and liqueur and gently fold to combine. Pour the mixture into the tin and spread evenly. Sprinkle with the flaked almonds and bake for 30-35 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin.
- While the cake is cooling, make the amaretto syrup. Place the water, sugar, vanilla bean and seeds and liqueur in a small saucepan over medium heat and stir to combine. Bring to the boil and cook for 10-12 minutes or until reduced. Allow the syrup to cool slightly and discard the vanilla pod.
- Remove the cake from the tin and place on a cake stand or plate. Drizzle with the amaretto syrup to serve.
CHERRIES IN ALMOND SYRUP OVER GREEK YOGURT
If you can't find almond syrup, floral, almond-flavored orgeat syrup is a fine substitute.
Provided by Melia Marden
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Bring cherries, almond syrup, sugar, lemon juice, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring until sugar is dissolved. Simmer, stirring occasionally, until liquid is slightly syrupy but cherries still hold their shape, about 5 minutes. Transfer mixture to a bowl and let cool completely. Chill until cold. DO AHEAD: Can be made 1 week ahead. Cover and keep chilled.
- Divide yogurt among bowls. Spoon cherries with juices over. Garnish with chopped almonds.
FOOD PROCESSOR ALMOND PASTE
Almond paste is used in many recipes. You can buy it in the baking section of most supermarkets and then tint and color it yourself, but it is much fresher and cheaper to make your own. It's good to make it at least a week in advance so that the flavor of the almonds can ripen fully. It will keep for six months, refrigerated.
Provided by CanadaGirl
Categories Dessert
Time 30m
Yield 1 pound
Number Of Ingredients 5
Steps:
- Combine the sugar, water, and corn syrup in a pan and cook, without stirring, until the temperature is 235 degrees F. Then stir in the almond extract.
- While the syrup is heating, preheat the oven to 250 degrees F. Put the peeled almonds on a cookie sheet and leave them just long enough to warm up, about 8 to 10 minutes. Then, while they're still warm, grind them in a food processor until the texture is fine and smooth. If necessary, add 1 or 2 tablespoons of water to loosen the mixture and make it easier to process.
- With the food processor going, gradually pour in the syrup in a slow, steady stream. Process until the paste is uniform. Remove it from the work bowl, wrap it well in plastic wrap, and refrigerate it until needed. To make it soft and easy to work with, put it in a warm place, such as on top of the stove while the oven is on, or heat it in a double boiler or a steamer set over simmering water.
Nutrition Facts : Calories 2554.6, Fat 144.9, SaturatedFat 11.1, Sodium 32.6, Carbohydrate 290.3, Fiber 33.8, Sugar 225.5, Protein 60.8
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