Macadamia Nut Sauce Food

MACADAMIA NUT BUTTER SAUCE (FOR CHICKEN OR FISH)

Steps:

• In a saucepan, melt butter over medium heat and saute nuts until golden brown.
• Add parsley.

ROASTED GARLIC MACADAMIA SAUCE

Steps:

• Remove skins from both heads of garlic, peeling down to the cloves. Do not remove the skins covering the individual cloves.
• Wrap both garlic heads together in aluminum foil, shiny side inside. Place the foil package on a baking pan, and roast at 375°F for 1 hour.
• While garlic is roasting, toast macadamia nuts in a non-stick skillet over high heat, tossing nuts constantly for about 2 minutes.
• Cool the nuts and coarsely grind them (in a mill if on-hand). Set aside.
• When garlic is thru roasting, open the foil carefully, and allow the heads to cool slightly.
• Break off each clove and squeeze out its contents into the food processor, squeezing from the tip down to the opening at the base.
• Add salt, pepper, water, soy sauce, and cream and process to a creamy consistency.
• Transfer to a 2-quart saucepan and warm over medium heat. Stir in ground macadamia nuts.
• Makes about 1 1/2 cups.

MACADAMIA NUT SAUCE

Steps:

• Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside.
• . Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 minute Slowly pour in milk and cream, constantly whisking the whole time.
• Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.
• Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving, if desired.

MACADAMIA PESTO

Steps:

• In a food processor, using a pulse action, chop the macadamias, basil, garlic and parmigiano until very finely minced. Pulse in the lemon juice, olive oil and add salt to taste. The mixture should be pureed, but retain some texture.
• Toss your favourite cooked pasta with the pesto; top bruschetta with it; dip crostini into it -- .

MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.

SAVORY MACADAMIA NUTS

Steps:

• Line a 13x9x2 inch baking pan with foil; lightly coat the foil with cooking spray. Set pan aside. In a small bowl stir together Worcestershire sauce, oil, Italian seasoning, salt and cayenne pepper; set aside.
• Spread nuts in prepared pan. Drizzle with seasoning mixture; toss gently to coat.
• Bake in a 350 degree oven about 15 minutes or until nuts are toasted, stirring occasionally. Lift foil with nuts from pan. Let cool for 30 minutes. Store nuts in an airtight container at room temperature for up to 2 weeks or freeze for up to 2 months.

MACADAMIA NUT CAKE WITH CARAMEL SAUCE

Steps:

• CAKE.
• Preheat oven to 350*.
• Butter a 10" round cake pan.
• In food processor combine nuts, flour and baking powder. Pulse to chop nuts finely.
• In large bowl, beat egg yolks and sugar together.
• In another bowl, beat egg whites until stiff.
• Fold whites into yolk mixture.
• Fold in nut mixture.
• Stir in vanilla.
• Spoon into cake pan.
• Bake 30 minutes until golden.
• CARAMEL SAUCE.
• In saucepan over medium heat, add sugar and half and half and stir until sugar dissolves.
• Simmer gently without stirring until caramelized.
• Remove from heat, stir in butter.
• Let cool.
• Drizzle over cake and top with whipped cream.