STRAWBERRY PISTACHIO SEMIFREDDO
Semifreddo marries the richness of ice cream with the ethereal texture of frozen mousse. Both dramatic and easy, it makes a great dinner-party dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h40m
Number Of Ingredients 6
Steps:
- Line a standard 5-by-9-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Pulse pistachios in a food processor until coarsely chopped (some will break down to a coarse grind). Transfer to a small bowl; do not wipe processor clean. Place strawberries and 3 tablespoons sugar in processor; puree until smooth and transfer to a fine sieve set over a bowl. Stir puree, pressing on solids to extract as much liquid as possible; discard solids.
- Combine egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water. Beat on high speed (or vigorously by hand) until pale yellow and tripled in volume, about 3 minutes. Transfer bowl to a larger bowl of ice water; stir until mixture is very thick and cool, about 3 minutes.
- Beat together cream and vanilla in a large bowl until soft peaks form. Whisk 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until thoroughly incorporated.
- Pour 1/2 of cream mixture into strawberry puree. Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top. Fold pistachios into remaining cream mixture and pour evenly over strawberry cream; smooth top. Fold plastic wrap over surface and freeze at least 12 hours and up to 3 days. To serve, peel plastic from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into 3/4-inch-thick slices.
STRAWBERRY AND PISTACHIO GALETTE
With a double filling of homemade strawberry compote sitting on top of a layer pistachio frangipane, this elegant galette is a perfect way to showcase ripe summer berries. It is a bit more demanding to make than many other galettes, but you can do it in stages, making the dough, the compote and the frangipane a few days ahead, then bake on the same day as you plan to serve it so the pastry stays delightfully crisp. And if you miss strawberry season, make this with raspberries, blackberries or blueberries, adjusting the sugar in the compote to match the sweetness of the fruit (taste and add more sugar for sour fruit, less sugar for sweeter fruit).
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the dough: In a food processor, pulse to combine flour, salt and sugar. Add butter and cream cheese and pulse until lima-bean-size pieces form. Drizzle in lemon juice and 3 tablespoons/45 milliliters ice water, then pulse just until dough comes together, adding another tablespoon/15 milliliters of water if dough looks dry. Pat into a disc, wrap in plastic, and chill at least 1 hour and up to 3 days.
- Make the strawberry compote: Combine approximately 2/3 of the strawberries in a small pot with the lemon juice and 1 to 2 tablespoons granulated sugar to taste, depending on sweetness of the berries. Cook over medium heat until strawberries start to break down and juices are thick and syrupy, about 12 minutes. Let cool. Compote can be made up to 5 days ahead and stored in the refrigerator.
- Make the frangipane: In a food processor, process 3/4 cup/100 grams shelled raw pistachios and remaining 1/2 cup/100 grams sugar until finely ground. Add butter; pulse until combined, then add 2 eggs, the brandy, the lemon zest and the almond extract (if using), and pulse until smooth.
- Heat oven to 375 degrees. Dust a work surface with flour. Roll out dough to a 16-inch circle (it will be just slightly thicker than 1/8-inch), then transfer to parchment-lined baking sheet.
- Leaving a 3-inch border around the edges, spread the frangipane filling evenly over dough. Using a slotted spoon, dollop strawberry compote over frangipane, spreading any syrup gently so the compote and frangipane remain in separate layers, then fold dough edges up over the filling. About 6 to 8 inches of the filling should be exposed.
- In a small bowl, whisk remaining egg with 1 tablespoon cold water, then brush over the dough. Sprinkle with turbinado sugar and chopped pistachios. Bake until edges are deeply golden, 40 to 50 minutes. Transfer to a wire rack to cool completely. To serve, top with remaining halved strawberries and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 31 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 214 milligrams, Sugar 15 grams, TransFat 1 gram
STRAWBERRY & PISTACHIO OLIVE OIL CAKE
Try this versatile strawberry and pistachio cake made with olive oil and polenta or cornmeal. Perfect for afternoon tea or dessert, it's also gluten-free
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a 23cm cake tin. Put 200g of the pistachios in a blender, and whizz until it looks like ground almonds.
- Whisk the sugar and eggs together with an electric whisk until pale and fluffy - this should take about 5 mins. Add the olive oil, continually whisking, then fold in the ground pistachios, cornmeal or polenta and baking powder with a pinch of salt. Fold in the strawberries, then scrape into the tin. Roughly chop the remaining pistachios and scatter over the top.
- Bake for 50-55 mins until golden and risen. Leave to cool in the tin to room temperature before transferring to a cake stand or plate. Dust with icing sugar and serve with crème fraîche or yogurt and extra strawberries.
Nutrition Facts : Calories 479 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
STRAWBERRY PISTACHIO MILLE-FEUILLANTINES
Steps:
- Make wafers:
- Preheat oven to 325° F. and spray a heavy or non-stick baking sheet with cooking spray or line with parchment paper.
- Rub off loose skins from pistachios and in a food processor grind nuts with granulated sugar. In a bowl whisk together pistachio mixture, flour, and salt and whisk in whites, butter, and vanilla until combined well. Drop rounded teaspoons batter 5 inches apart onto baking sheet and with back of a spoon spread into 3 1/2- to 4-inch rounds. Bake wafers in middle of oven 8 minutes, or until golden.
- Working quickly, transfer hot wafers with a thin metal spatula to a rack to cool completely. (If wafers become too crisp to remove from baking sheet, return to oven 1 minute, or until heated through and pliable.) Make more wafers with remaining batter in same manner, spraying or re-lining sheet for each batch. Wafers may be made 2 days ahead and kept in an airtight container at room temperature. Makes 16 to 20 wafers.
- Into a chilled bowl scrape seeds of vanilla bean and add cream and granulated sugar. With a whisk or an electric mixer beat mixture until it holds stiff peaks. Whipped cream may be made 2 hours ahead and chilled, covered. Whisk cream briefly before using.
- Just before serving, assemble mille-feuillantines:
- Put a wafer in center of each of 4 plates. Spread about 2 tablespoons whipped cream on each wafer, leaving a 1/4-inch border, and top with half of strawberries. Put another wafer on top of strawberries and top in same manner with remaining cream and strawberries. Dust 4 wafers with confectioners' sugar and put on top of desserts. Garnish each mille-feuillantine with a strawberry and sprinkle plates with pistachios.
PISTACHIO POUNDCAKE WITH STRAWBERRIES
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb. It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways. Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream. If you can't find lavender buds, use 1 tablespoon of finely chopped mint or basil leaves. But do not add the chopped herbs to the mortar with the sugar. Instead, toss them with the berries right before serving.
Provided by Emily Weinstein
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Prepare the cake: Position a rack in the center of the oven and heat to 325 degrees. Grease and flour a 9-x-5-x-3-inch loaf pan.
- Grind the pistachios in a food processor just until they resemble coarse meal. Be careful to not grind them into pistachio butter. Add the flour, baking powder and salt, and pulse until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until smooth, then, with the mixer still running, slowly stream in the sugar. Cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. Occasionally stop the mixer and scrape down the sides of the bowl to ensure even mixing. Add the vanilla and almond extracts.
- With the mixer on low speed, add half the flour mixture, then the milk, and finally the remaining flour mixture, mixing until just combined. Finish mixing the batter by hand with a rubber spatula. Make sure to scrape the bottom and sides of the bowl to ensure even mixing.
- Pour batter into the prepared pan, smooth the top, and bake until cake is golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool 15 minutes in the pan, then remove the cake to a rack to cool completely.
- Prepare the strawberries: Combine sugar, lavender and vanilla seeds in a mortar and grind with a pestle until the lavender is broken up into fine bits and the sugar is fragrant.
- Hull the strawberries and slice in half if they are small, or in quarters if they are larger. Combine the sliced berries and sugar mixture in a bowl and stir gently. Let macerate for at least 15 minutes at room temperature before serving.
- To serve, slice the cooled cake into thick pieces and top each slice with a generous spoonful of berries and their juices. Top with whipped cream. Extra cake keeps in an airtight container at room temperature for 3 days.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 278 milligrams, Sugar 44 grams, TransFat 1 gram
PISTACHIO, STRAWBERRY AND VANILLA SEMIFREDDO
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Food Processor Mixer Dessert Backyard BBQ Frozen Dessert Strawberry Pistachio Summer Shower Engagement Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Line a metal loaf pan (approximately 9x5x3") with 2 layers of plastic wrap, leaving generous overhang on all sides.
- Grind pistachios and 2 tablespoons sugar in a food processor until very finely chopped. Transfer pistachio mixture to a small sauce- pan. Add 1/2 cup milk; bring to a boil. Remove from heat, cover, and let steep for 20 minutes. Set a fine-mesh strainer over a medium bowl; strain, discarding solids. Stir in almond extract; set pistachio mixture aside.
- Place remaining 1/2 cup milk in a separate small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Re- move from heat, cover, and let steep for 15 minutes. Set a strainer over another medium bowl; strain, discarding solids, and chill vanilla mixture.
- Purée strawberries and 2 tablespoons sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.
- Whisk eggs, salt, and remaining 1/2 cup sugar in a medium metal bowl. Set bowl over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Beat egg mixture at high speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170°F, about 3 minutes. Remove bowl from over water and continue beating until thick and cool, about 3 minutes. Add one-third of egg mixture to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend.
- Beat cream in a large bowl until soft peaks form. Add one-third of cream to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend. Cover vanilla and strawberry mixtures separately; chill. Pour pistachio mixture into pan; smooth top. Cover; freeze until firm, about 45 minutes. Gently pour straw- berry mixture over pistachio layer; smooth top. Freeze until firm, about 45 minutes. Gently fold vanilla mixture to blend; pour over and smooth top. Freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead. Fold plastic wrap over; seal tightly and keep frozen.
- Uncover semifreddo. Using plastic wrap as an aid, lift from mold. Invert onto a chilled platter; peel off plastic. Slice crosswise.
STRAWBERRY-PISTACHIO TART
This colorful and delicious tart is stacked with fresh sliced strawberries. The puff-pastry crust couldn't be simpler to make, but pistachios give it an eye-catching, elevated appearance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out puff pastry to a 12-by-16-inch rectangle. Transfer to a parchment-lined rimmed baking sheet and trim to make a neat rectangle. Freeze until firm, 10 minutes. With a fork, prick pastry all over. To prevent pastry from rising, top with a sheet of parchment paper and stack another rimmed baking sheet on top. Bake until light golden, 20 to 25 minutes.
- Meanwhile, in a food processor, combine 1/4 cup pistachios and sugar and process until pistachios are finely ground. Sprinkle mixture on pastry, leaving a 3/4-inch border. Bake until pastry is deep golden and pistachio mixture begins to turn golden, 15 to 17 minutes. Roughly chop remaining 1/4 cup pistachios. Remove sheet from oven; arrange strawberries on pistachio mixture, overlapping slices. Brush berries and border with jam and sprinkle chopped pistachios on border. Serve warm or at room temperature.
Nutrition Facts : Calories 158 g, Fat 8 g, Fiber 2 g, Protein 3 g
PISTACHIO SAUCE FOR STRAWBERRIES
Provided by Molly O'Neill
Categories easy, quick, weekday, dessert
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- In the container of a blender, combine the pistachios, amaretto, milk and salt and process until very smooth, about 1 to 2 minutes. Set aside.
- In a large bowl, whip the cream, gradually incorporating the sugar, until it holds soft peaks. Using a rubber spatula, fold the pistachio mixture into the whipped cream. Serve with fresh strawberries or other fresh fruit.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 30 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 89 milligrams, Sugar 18 grams
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4/5 (22)Published May 18, 2010
- Line a metal loaf pan (approximately 9x5x3") with 2 layers of plastic wrap, leaving generous overhang on all sides.
- Grind pistachios and 2 tablespoons sugar in a food processor until very finely chopped. Transfer pistachio mixture to a small saucepan. Add 1/2 cup milk; bring to a boil.
- Place remaining 1/2 cup milk in a separate small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Remove from heat, cover, and let steep for 15 minutes.
- Purée strawberries and 2 Tbsp. sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible.
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