Cranberry And Pistachio Rochers Food

PISTACHIO & CRANBERRY COOKIES

Steps:

• Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
• Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

RON'S CHEDDAR, CRANBERRY AND PISTACHIO COOKIES

Steps:

• Combine the butter, sugar and cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth and creamy, about 2 minutes. Do not incorporate too much air by raising the speed. Beat in the egg until incorporated.
• In a separate bowl, whisk together the flour, baking powder, salt and cayenne to combine. Mix in the pistachios and cranberries.
• On low speed, add the flour mixture to the creamed butter-cheese mixture in a few additions, scraping the bowl and beater in between.
• Spread the dough along the edge of a large piece of waxed paper or plastic wrap. Using the edges of the paper or plastic, roll the dough into a log shape about 12 inches long. Twist the ends to close. Refrigerate for a minimum of 1 hour or freeze up to four weeks.
• Preheat the oven to 350 degrees F.
• Unwrap the dough log and, using a sharp knife, slice into 1/4-inch thick rounds. Place the rounds on parchment-lined or nonstick baking sheets and bake for 10 to 12 minutes, or until lightly golden brown. Remove to a rack to cool completely. Store in an airtight container for up to one week.

WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES

Steps:

• Line a rimmed baking sheet with parchment.
• Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
• Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
• Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.

PISTACHIO-CRANBERRY RUGELACH

Steps:

• In a large bowl, cream the softened butter, cream cheese and salt until blended; beat in cream. Gradually beat in flour. , Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle. In a small bowl, combine the cranberries, pistachios, sugar and cinnamon; set aside., Working with one portion of dough at a time, roll each into a 12-in. circle on a lightly floured surface. Brush with one fourth of the melted butter. Sprinkle with one fourth of the cranberry mixture, pressing lightly to adhere. Cut dough into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on greased baking sheets, point side down., Bake at 325° for 20-25 minutes or until bottoms are browned. Remove from pans to wire racks to cool completely., In a small bowl, mix the confectioners' sugar, vanilla and enough water to reach desired consistency. Drizzle over cookies.

WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES

Steps:

• Place the white chocolate in a microwave-proof glass bowl, uncovered, & melt it in that appliance on 50% power, starting with 1 minute, then stirring & adding 20- to 30-second increments until completely melted. BE SURE TO WATCH IT CAREFULLY ~ Once it is totally melted, proceed.
• Add nuts & berries, stirring to combine, then spread this mixture to the thickness desired on a parchment-lined baking tray.
• Refrigerate 5 to 10 minutes, then remove the tray & let it set in a cool place.
• When completely cooled, cut or break into pieces & store in an airtight container.

PARTY BROWN RICE WITH PISTACHIOS AND CRANBERRIES

Steps:

• Place the rice in a large skillet and toast over a high flame for 1 minute.
• Add the 6 cups chicken stock and cardamom and bring to rolling boil.
• Lower heat to simmer cover and cook for 30 to 45 minutes, or until the rice is tender.
• Set aside.
• Heat the oil in a large skillet over a high flame.
• Add the onions and brown sugar and saute for 2 minutes.
• Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through.
• Add the rice, pistachio nuts, cardamom, and salt, to taste.
• Cook for 30 seconds, stirring constantly.
• Remove from the heat and stir in parsley and scallions.
• Serve immediately.

CRANBERRY PISTACHIO BISCOTTI - WHOLE FOODS

Steps:

• Cream butter and sugar at medium-high speed until light and fluffy.
• Add eggs, one a time, and blend until smooth.
• Add vanilla, flour, baking powder and salt.
• Mix until just blended (do not overbeat).
• Stir in cranberries and pistachios by hand.
• Preheat oven to 325°F.
• Divide dough in half.
• On a lightly floured surface, knead dough a few times then shape into two long, slightly flattened, logs, about 2 inches wide and 12–14 inches long.
• Place both on a non-stick baking sheet a few inches apart.
• Bake for 25 minutes or until barely golden.
• Let cool for 10 minutes.
• Slice logs on the diagonal about 1/2-inch thick.
• Place slices on baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown.
• Let cool.
• Makes about 3 dozen.
• Will keep for several weeks in an airtight container.