WHITE CHOCOLATE PISTACHIO CHERRY FUDGE
Press tart dried cherries and crunchy pistachios into white chocolate fudge.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 9 1/2 dozen (114) pieces
Number Of Ingredients 10
Steps:
- Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and almond extracts and stir until the chips are completely melted.
- Pour the mixture into the prepared pan, and scatter the cherries and pistachios over the top. Lightly press the toppings into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CHOCOLATE PISTACHIO FUDGE
I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way. If I'm not handing this straight round at a party or with coffee after dinner, I might keep half in my freezer and put the other half in one or two boxes for Christmas presents. Make sure they stay cold, though.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h10m
Yield 64 pieces of rich fudge
Number Of Ingredients 4
Steps:
- Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
- Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
- Add the nuts to the melted chocolate and condensed milk and stir well to mix.
- Pour this mixture into a 9-inch square foil tray, smoothing the top.
- Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.
- Once cut you can keep it in the freezer, no need to thaw just eat straight away.
MILK CHOCOLATE-PISTACHIO TART
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Yield Makes one 9-inch tart
Number Of Ingredients 17
Steps:
- Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale, about 2 minutes. Reduce speed to low, and add vanilla, then flour mixture; beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 minutes.
- Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 325 degrees.
- Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.
- Meanwhile, make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and pastelike. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.
- Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Place tart shell on a baking sheet, and pour in filling. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.
PISTACHIO TART
Provided by Claire Robinson
Time 1h26m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Unwrap the phyllo and remove 5 sheets from the stack. Reserve the remaining dough for another use.
- Put a round baking pan on top of the phyllo sheets and trim the sides. Lay the phyllo circles flat between 2 damp kitchen towels. Set the pan aside.
- Lay down 1 piece of phyllo dough on your work surface. Brush with butter and sprinkle with ground pistachios. Put a second phyllo sheet on top of the first and brush with butter and sprinkle with pistachios. Repeat 3 times, making 5 layers and the top being only phyllo. Put the stacked dough into the baking pan. Alternately, cut into squares 2 inches larger than muffin cup size; lightly butter the muffin tin and gently press prepared phyllo squares into each muffin cup to form small bowl shapes.
- Bake for about 14 to 16 minutes, until golden brown and crisp. Remove the pan from the oven and allow the tart to cool completely before topping.
- Crumble goat cheese over the crust. Top with tomatoes and season with salt and pepper, to taste. Slice and serve.
PISTACHIO, CHERRY AND CHOCOLATE TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.
- For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the dried cherries and 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.
- Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve.
CHOCOLATE PISTACHIO FUDGE
This recipe is from Super Food Ideas magazine, I haven't made this recipe yet. However, I'm planning on making this to go in my Christmas hampers to my friends. Cooking time is chilling time
Provided by Annetty
Categories Candy
Time 1h30m
Yield 15 pieces
Number Of Ingredients 7
Steps:
- Grease& line the base& sides of a 7cm deep, 30cm x 7.
- 5cm bar pan.
- Combine condensed milk, sugar, glucose& butter.
- Microwave uncovered for approx 8 mins or until mixture begins to boil, whisking every 2 mins.
- Continue to microwave for 3-4 min on medium, whisking every minute, until thick& golden.
- Remove from microwave add chocolate, stirring until mixture is smooth.
- Stir in the nuts and liqueur, mix well.
- Spoon into prepared bar pan, set aside for 1-2 hours to cool to room temperature.
- Remove from bar pan and cut into approx 15 small slices/bars, individually wrap in greaseproof paper.
- Store in airtight container in the fridge.
Nutrition Facts : Calories 293.8, Fat 15, SaturatedFat 7.7, Cholesterol 30.3, Sodium 96.7, Carbohydrate 36.7, Fiber 1, Sugar 34.5, Protein 4.2
WHITE CHOCOLATE PISTACHIO FUDGE
Make and share this White Chocolate Pistachio Fudge recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 3h55m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- In a 2 quart saucepan, combine sugar, sweetened condensed milk, lemon juice and salt to a boil over medium heat.
- lower to simmer and cook for 20-30 minutes, (236*).soft ball stage on candy thermometer.
- remove from heat and wipe crystals from sides of pan with wooden spoon.
- add chocolate.DO NOT STIR.
- cool to lukewarm.about 110*.
- when thickened and smooth, add vanilla.
- fold in pistachios.
- pour into 8x8" square buttered pan.
- cool and then cut into squares.
- to roast pistachios.
- spread in an 8"x8" pam and bake at low temperature (250*) for 1 1/2 hours.
- this fudge will keep in an air tight container for some time.
Nutrition Facts : Calories 1346.3, Fat 51.4, SaturatedFat 22, Cholesterol 21.9, Sodium 477.4, Carbohydrate 215.1, Fiber 4.3, Sugar 206.5, Protein 16.4
CHOCOLATE-PISTACHIO TORTE
With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
- In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
- Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
- Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
- Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.
Nutrition Facts : Calories 525 g, Fat 30 g, Fiber 3 g, Protein 8 g
PISTACHIO FUDGE
Creamy, nutty fudge with a light green color is perfect for holiday occasions. Melting the white chocolate in the microwave is the only cooking needed.
Provided by Mom2Rose
Categories Candy
Time 1h20m
Yield 25 square pieces, 25 serving(s)
Number Of Ingredients 8
Steps:
- Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
- Spray with no stick cooking spray.
- Melt chocolate in microwave, as directed on package of chocolate.
- Beat cream cheese in large bowl with electric mixer until smooth.
- Gradually beat in sugar on low speed until well blended.
- Add melted chocolate, extracts and food color; mix well.
- Stir in chopped pistachios.
- Spread evenly in prepared pan.
- Garnish with additional pistachios, if desired.
- Refrigerate at least 1 hour or until firm.
- Use foil to lift out of pan onto cutting board.
- Cut into 25 (1 1/2-inch) squares.
- Store in refrigerator.
- Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.
CHOCOLATE-PISTACHIO FUDGE BITES
You don't need a big bag of pistachios to make these chocolate-covered fudge bites; they get their distinctive color from pistachio-flavor pudding.
Provided by My Food and Family
Categories Nuts
Time 2h15m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
- Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan.
- Microwave semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread over fudge layer in pan. Sprinkle with nuts. Refrigerate 2 hours or until firm before cutting into 36 squares.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 28 g, Protein 1 g
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- To begin you will need to prepare the pistachios by soaking them them overnight. Add them to a large bowl, cover with water and refrigerate (or a minimum of 6 hours). You can also quick soak the pistachios in boiled water for one hour instead.
- Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them.
- Next remove as much of the skin from the pistachios as possible by peeling it away with your fingers. The skin should come off quite easily as a result of pre-soaking them. This step is optional if you don’t mind leaving the skins on!
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