Stone Fruits With Honey Drizzled Soft Cheeses And Toasted Almonds Food

GRILLED STONE FRUIT WITH FARMER'S CHEESE AND SPICED HONEY ALMONDS

Steps:

• For the spiced honey almonds: Preheat the oven to 325 degrees F. Lightly spray a baking sheet with nonstick spray.
• Spread the almonds on the prepared baking sheet, then transfer to the oven and toast lightly, 8 minutes.
• Combine the honey, sugar, allspice, nutmeg and a pinch of salt in a small saucepan over medium heat. Bring to a simmer and cook until the sugar melts.
• Put the toasted almonds in a small bowl and toss with half of the honey mixture until evenly coated; reserve the remaining spiced syrup. Using a heat-proof spatula (the mixture will be hot), spread the coated almonds in an even layer on the baking sheet. Set aside until hardened, 15 minutes to 1 hour--the almonds will remain slightly sticky. Once hardened, coarsely chop or use whole.
• For the grilled stone fruit: Heat a grill pan over medium-high heat until very hot. Brush the cut sides of the fruit with a bit of oil and sprinkle with salt and pepper. Grill the fruit, cut-side down, to mark and caramelize slightly, about 2 minutes. Brush the tops with a bit more oil, sprinkle lightly with salt and pepper and then flip and grill on the reverse side just to soften slightly, 1 to 2 minutes more.
• Transfer the grilled fruit to a platter, cut-side up. Dollop the farmer's cheese around the fruit, drizzle some of the reserved spiced syrup over everything, and scatter the almonds on top. Serve immediately.

STONE FRUITS WITH HONEY-DRIZZLED SOFT CHEESES AND TOASTED ALMONDS

Steps:

• Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil.
• Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.

GREEN BEANS WITH BLUE CHEESE AND TOASTED ALMONDS

Steps:

• In a small bowl whisk together mustard, vinegar, shallot and oil.
• Prepare a bowl with ice water.
• In a saucepan with a small amount of water, blanch/steam the beans until JUST firm-tender (about 3-4 minutes); drain through a colander, then immediately transfer to the bowl of ice water just for a couple of minutes to cool and keep the colour.
• Remove the beans to a bowl and dry well patting with paper towels.
• Drizzle the dressing over the beans; toss to combine.
• Season with black pepper and a pinch of salt.
• Add in blue cheese and almonds; toss to combine.
• Transfer to a serving plate or bowl, and sprinkle with more sliced toasted almonds.
• Serve at room temperature.
• Delicious!

HOW TO MAKE COPYCAT KIND BARS

Steps:

• 1. Combine toasted almonds, peanuts, rice cereal and flaxseed in a large bowl and set aside.
• 2. Combine honey, brown rice syrup, ¼ teaspoon salt and vanilla in a saucepan over medium-high heat, stirring frequently, until mixture reaches 260°F on a candy thermometer (hard ball stage).
• 3. Immediately pour this syrup over combined nuts and stir until evenly coated.
• 4.Quickly transfer mixture to a greased 9"x13" baking sheet and spread evenly.
• 5. Sprinkle with remaining sea salt.
• 6. Cool for twenty minutes.
• 7. Cut into twenty bars.
• 8. Combine chocolate and oil and microwave until melted (approx. 1 minute).
• 9. Use fork to drizzle chocolate over bars.
• 10. Let cool until chocolate hardens.
• 11. Wrap bars individually in parchment paper and store in an airtight container for up to 1 week.
• Try adding dried fruit or different nut varieties to these recipes to mimic your favorite KIND Bar flavors or get creative and come up with your own combinations!

ROASTED STONE FRUIT

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
• In another bowl, toss the fruit with the vanilla, and orange juice.
• In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.
• Roast for approximately 20 minutes or until the fruit is fork tender.
• Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.
• Roasted Fruit Variations:.
• Peaches and Cream:.
• Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
• Cranberry-Pear Walnut:
• Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.
• Vanilla-Roasted Nectarines:
• Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.

STONE FRUIT WITH HONEY-DRIZZLED SOFT CHEESES AND TOASTED ALMONDS

Steps:

• Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil,.
• Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.