PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
HONEY AND PINE NUT TART
Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow acacia honey.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch fluted tart
Number Of Ingredients 18
Steps:
- Make the pasta frolla: Whisk cream, egg, yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor to mix. Add butter, and pulse until mixture resembles coarse meal. With the machine running, add cream mixture, and process until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate 1 disk until firm, about 1 hour; reserve remaining disk for another use. (Dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw before using.)
- Preheat oven to 325 degrees. On a lightly floured surface with a lightly floured rolling pin, roll dough to 1/8-inch thickness. (If dough is soft and sticky, transfer to a baking sheet and freeze until firm but pliable, about 5 minutes.) Cut out a 12-inch round, and fit it into a fluted 10-inch tart pan with a removable bottom. (Patch any tears with scraps of dough.) Freeze while making the filling (or cover and freeze for up to 3 days).
- Make the filling: Bring sugar, honeys, and salt to a boil in a medium saucepan, whisking until sugar dissolves. Add butter, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool for 30 minutes. Whisk in cream, egg, and yolk until incorporated.
- Place tart pan on a rimmed baking sheet. Scatter pine nuts over bottom. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour. Transfer tart to a wire rack, and let cool completely. Remove from pan, and serve immediately.
SALMON WITH A PINE NUT CRUST
Make and share this Salmon With a Pine Nut Crust recipe from Food.com.
Provided by evelynathens
Categories High Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (170C).
- Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. (Chopped almonds may be used in place of the pine nuts.).
- Wash the salmon fillets.
- Pat dry, and brush with the Dijon mustard.
- Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish.
- Heat the oil, butter and shallot in oven-proof skillet over medium-high heat.
- Add salmon, crumb-side down and cook until golden brown, 3 to 5 minutes.
- Turn fish over.
- Transfer skillet to oven.
- Bake 8 to 10 minutes more, until cooked.
- For the sauce: Reduce the lemon juice in a saucepan to 1 teaspoon.
- Add the heavy cream and boil until slightly thickened.
- Whisk in the butter until smooth. Add the fresh dill.
- Season to taste with salt and pepper.
PINE NUT TART
Provided by Michael Symon : Food Network
Categories dessert
Time 3h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
- Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
- Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
- Reduce the oven temperature to 325 degrees F.
- Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
- Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.
LEMON SABAYON TART WITH PINE-NUT CRUST
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10 - 12 servings
Number Of Ingredients 8
Steps:
- Place the pine nuts with three tablespoons of sugar in a food processor and process until finely ground. Transfer to a bowl and mix with the flour. Using your fingertips or pastry blender, work in four ounces of the butter, a scant two tablespoons of the beaten eggs and the vanilla to form a soft dough. Refrigerate for 10 minutes.
- Preheat the oven to 350 degrees. Butter and flour a 10-inch straight-sided tart pan.
- Press the dough evenly into the pan and up its sides. Prick the bottom. Bake about 30 minutes, until the crust is golden. Remove from the oven and allow to cool.
- Select a large metal bowl that will fit partway into a saucepan. Put about one-and-a-half inches of water into the saucepan and bring to a simmer. Put the remaining beaten eggs, the egg yolks and the remaining sugar into the bowl and beat them using a whisk or a hand-held electric mixer. As the mixture begins to warm and thicken, add about a third of the lemon juice. Continue beating constantly, adding lemon juice as the mixture heats and thickens. The mixture should thicken to about the consistency of yogurt. Beat in the remaining butter. Take care that you do not overheat the mixture or the eggs will curdle.
- Remove the sabayon from the heat and pour it into the cooled tart shell. Preheat the broiler. Broil the tart, watching it carefully, until the top is golden brown.
- Refrigerate for one-and-a-half to two hours, or overnight, before serving.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 30 milligrams, Sugar 4 grams, TransFat 1 gram
LEMON PINE-NUT TART
Meyer lemons, sliced paper thin and macerated in sugar, are layered over a rich, slightly nutty cornmeal crust. The tart is sealed with a second crust, sprinkled with pine nuts, and dusted with confectioner's sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 11
Steps:
- In a shallow nonreactive bowl, combine lemon slices and granulated sugar. Cover with plastic wrap; let macerate in refrigerator at least 4 hours or overnight.
- Preheat oven to 350 degrees. In a medium bowl, lightly beat egg yolks and salt. Add lemon slices; gently toss to coat.
- On a lightly floured surface, roll out one disk of cornmeal dough to a 12-inch round. Fit dough into a 10-inch fluted round tart pan with a removable bottom, pressing gently into corners and sides. Trim edges with a sharp paring knife.
- Pour lemon filling into the tart shell, evenly distributing lemon slices. Dot with butter pieces. Roll out remaining dough disk. Carefully place it on the tart, pressing edges gently to adhere.
- Whisk together egg and heavy cream in a small bowl; brush mixture evenly over top of dough. Sprinkle tart with pine nuts, and chill 30 minutes.
- Place tart on a rimmed baking sheet, and bake until golden, about 40 minutes. Transfer to a wire rack to cool. Serve, sprinkled with confectioners' sugar.
NUT PIE CRUST
This is Planters' alternative to a traditional pastry pie crust. With Splenda substituted for the sugar, it would be an ideal crust for low carbers.
Provided by Mercy
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine the ground nuts, butter and sugar.
- Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
- Bake at 350°F for 10 to 12 minutes.
- Cool and fill, as desired.
Nutrition Facts : Calories 376, Fat 32.5, SaturatedFat 6.6, Cholesterol 11.4, Sodium 491.6, Carbohydrate 13.8, Fiber 4.5, Sugar 4, Protein 13.5
PINE NUT CRUST
Categories Nut Dessert Pine Nut Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes enough dough for 3 crusts
Number Of Ingredients 6
Steps:
- Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.
- Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.
PINE NUT-CRUSTED TILAPIA
This golden-brown fish has a tender texture, nutty coating and hint of sweet honey. It's fast to fix and can be served for a special family meal or when you want to impress guests.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture., In a large nonstick skillet, cook fillets in butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired.
Nutrition Facts : Calories 237 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 119mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
More about "pine nut crust food"
OUR 45 FAVORITE PINE NUT RECIPES | EPICURIOUS
From epicurious.com
Published 2015-04-16
- Rustic Lemon Tart (Torta Della Nonna al Limone) With Pine Nut Lace Cookies. Add a blast of bright citrus to your weekend with this Italian-style tart, topped with rich pine nuts.
- Grilled Red Mullet with Charred Onions and Pine Nuts. The textured sweet-and-sour condiment (agrodolce) in this satisfying fish dish would also be excellent spooned over vegetables or chicken or tossed with cooked grains.
- "Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes. This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes.
- Pomegranate-Glazed Chicken with Buttery Pine Nuts. The yogurt, honey, and pomegranate molasses in this recipe will give the chicken lots of color. Go with it.
- Pignoli Cookies. These classic Italian pine nut cookies are made with egg whites and almond paste. They have no butter or flour, which means they're great for people concerned with those allergies.
- Broiled Red Snapper with Za'atar Salsa Verde. You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.
- Pasta with 10-Minute Pesto. Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
- Chickpea Crêpe "Tacos" with Eggplant and Lamb. Thin, naturally grain-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.”
- Pine Nut and White Bean Dip. Toast pine nuts just to the point of being burnt to achieve maximum flavor in this creamy, hummus-like dip. Get This Recipe.
- Honeynut Squash With Radicchio and Miso. What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.
TARTE AU CITRON WITH PINE NUT CRUST - BAKE FROM SCRATCH
From bakefromscratch.com
PINE NUT CRUSTED LAMB LOIN FILLETS | MINDFOOD RECIPES
From mindfood.com
35 PHENOMENAL PINE NUT RECIPES | SAVEUR
From saveur.com
PINE NUT CRUSTED CHICKEN - TASTY KITCHEN
From tastykitchen.com
THE 15 BEST PINE NUT RECIPES - THE RUSTY SPOON
From therustyspoon.com
Reviews 2Published 2022-01-15Category Dinner
- Fresh Basil Pesto. It really doesn’t get any better than fresh basil pesto to kickstart an evening of eating. Served alongside some crackers, carrot sticks, or whatever else you enjoy dipping, this pesto can do no wrong.
- Sun-Dried Tomato Cheese Ball. Encrusted in minced sun-dried tomato, toasted pine nuts, and chopped pecans, this appealing-to-the-eye cheesy ball won’t last long.
- Parmesan, Oregano And Pine Nut Melts. These Mediterranean-inspired cheesy melts are ideal for wowing a dinner party crowd, right off the bat. Or, keep them all to yourself as a daily snack that helps you through the afternoon slump.
- Instant-Pot Italian Chickpea Stew With Pesto. Serve this hearty stew as a precursor to an Italian-inspired evening of eating and watch the bowls run dry.
- Shredded Brussel Sprout And Ricotta Toast. Often the best appetizers are the ones that can be picked up and devoured in one mouthful. These bite-sized toast slices are just that, and boy oh boy, do they have a seductive lineup of flavors.
- Pine Nut-Crusted Tilapia. All crust on all fish tastes good, but this pine nut-crusted tilapia takes it to a whole other level. Super simple to make, all you need to do is prepare the dippy egg, lemon, and honey mixture alongside the pine nut crumb, dip the fish in both and fry.
- Kabocha Squash Risotto With Sage And Pine Nuts. Ok, so risotto may not be the quickest dish to prepare, but this recipe will at least make it foolproof, and delicious.
- Seared Scallop Pesto Pasta. Take one sideways glance at this beautiful dish and it will stop you in its tracks with your jaw to the fall. The golden seared scallops, roasted cherry tomatoes, and pesto pasta bounce off of each other in the most vibrant of ways.
- Wild Rice Stuffing With Pine Nuts. Yes, this is technically just a recipe for stuffing, but don’t discount it just yet, as this will elevate the Thanksgiving turkey straight to super-turkey status.
- Chicken Tagine With Apricots And Spiced Pine Nuts. We enjoy this recipe because it has taken the amazing flavors of North Africa and made them accessible for all.
PINE NUT FLOUR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
9 TOP PINE NUT SUBSTITUTES FOR COOKING - RECIPEMARKER.COM
From recipemarker.com
PINE NUT CRUSTED HADDOCK WITH BASIL SAUCE | RICARDO
From ricardocuisine.com
THE 20 BEST PINE NUT RECIPES - USHFC
From ushfc.org
10 BEST PINE NUT STUFFED CHICKEN BREASTS RECIPES | YUMMLY
From yummly.com
4 HEALTH BENEFITS OF PINE NUTS, ACCORDING TO SCIENCE
From healthline.com
27 MUST-TRY PINE NUT RECIPES THAT WILL SATISFY EVERY CRAVING
From yummyaddiction.com
LEMON TART WITH BUTTERY, PINE NUT CRUST - BLOSSOM AND FINN
From blossomandfinn.com
23 SIMPLE PINE NUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
20 CRISP AND CRUNCHY PINE NUT RECIPES | TASTE OF HOME
From tasteofhome.com
RICOTTA CHEESE PIE WITH PINE NUT CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
THE 20 BEST PINE NUT RECIPES - GYPSYPLATE
From gypsyplate.com
LEMON TART WITH PINE-NUT CRUST – TEXAS MONTHLY
12 BEST PINE NUT SUBSTITUTES THAT ARE CHEAP AND EASY TO FIND
From kitchenous.com
PINE NUT TIPS AND MEASURES - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE A NUT PIE CRUST | BETTER HOMES & GARDENS
From bhg.com
25 FOODS WITH PINE NUTS - LIST CHALLENGES
From listchallenges.com
PINE NUT CRUSTED HALIBUT RECIPE - AUSTIN ADVENTURES
From austinadventures.com
PINE NUT, STILTON AND HERB-CRUSTED BEEF WITH WARM CABBAGE
From bbc.co.uk
NUT PIE CRUST - GLUTEN FREE & MORE
From glutenfreeandmore.com
PINE NUT RECIPES - BBC FOOD
From bbc.co.uk
YOTAM OTTOLENGHI’S PISTACHIO AND PINE NUT-CRUSTED HALIBUT
From forward.com
CREAM CHEESE PIE WITH NUT CRUST RECIPE BY THEA - FOOD NEWS
From foodnewsnews.cc
PINE NUT-CRUSTED CHICKEN CUTLETS | RICARDO
From ricardocuisine.com
PINE NUT CRUST FOR TARTS (FROM BOUCHON) - DRAGONWARDEN
From dragonwarden.com
LEMON TART WITH PINE-NUT CRUST – TEXAS MONTHLY
From texasmonthly.com
HALIBUT WITH A PINE NUT CRUST - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
HONEY PINE NUT TART - SAVOR THE BEST
From savorthebest.com
11 BEST PINE NUT SUBSTITUTES FOR PESTO - THE PIONEER WOMAN
From thepioneerwoman.com
COMPLETE GUIDE TO PINE NUTS: 5 WAYS TO USE PINE NUTS
From masterclass.com
15 BEST PINE NUT SUBSTITUTES - SUBSTITUTE COOKING
From substitutecooking.com
PESTO PINE NUT PIZZA - DISPLACEDHOUSEWIFE
From displacedhousewife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love