Pistachio Pound Cake

 For Mother's Day we had the whole clan over - my family, my parents, my brother & his family; thirteen in all.  Obviously, one dessert was not going to be enough. So I took my big stack of gotta-makes, and narrowed it down to two that I really, really wanted to try and that would complement each other if served side-by-side. 

First, this gorgeous pistachio loaf flavored with bright but subtle citrus and chock full of chopped pistachios; I never tire of how they make baked goods look and taste.  (And don't hold that overdone edge against the recipe; it's my pan for sure, I have cheap ones.  But since then have replaced some with my Mother's Day Williams Sonoma gift card...here's to a future of even baking!)

Bon Appétit designates a couple pages at the beginning of each issue to recipes that readers have asked the magazine to request from restaurants they love.  I love it; they'd never give a house recipe to a customer who asks for it, but if Bon Appétit comes calling, they often do.  I've gotten some of my favorite recipes from this feature, this one included.  BA says, "Chef Raymond Vadergaag [of The Tasting Room in Houston] dresses up this citrusy cake with whipped cream and truffled honey, an unnecessary but welcome gilding of the lily."  And that's why I'm a blogger instead of a real writer.  At least I have good taste.

  
Pistachio Pound Cake (print recipe)
An original recipe from The Tasting Room at CityCentre in Houston
Serves 8 to 10

Nonstick vegetable oil spray
2 cups all-purpose flour plus more for pan
1 1/2 tsp kosher salt
1 tsp baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 T fresh lemon juice
2 T fresh orange juice
2 tsp finely grated orange zest
1 tsp finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped, divided

1.  Arrange rack in middle of oven; preheat to 325.  Coat a 9x5x3" loaf pan with nonstick spray.  Dust pan with flour; tap out excess.

2.  Whisk 2 cups flour, salt and baking powder in a medium bowl.  Using an electric mixer, beat butter on medium speed until light and fluffy, 2 to 3 minutes.  Add sugar; beat until well incorporated, 1 to 2 minutes.  Add eggs one at a time, beating to blend between additions.  Add juices and zests; beat until well combined (mixture will look curdled), 2 to 3 minutes.  Add dry ingredients; reduce speed to low and beat just until blended.  Fold in 3/4 cup pistachios.  Pour batter into prepared pan; smooth top.  Sprinkle remaining 1/4 cup pistachios over.

3.  Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours.  Transfer to a wire rack and let cool completely in pan.  Run a sharp knife around sides to loosen; unmold cake. 

(Can be made 1 day ahead.  Store airtight at room temperature.)

Recipe courtesy of Bon Appétit, April 2012

Leprechaun Muffins

 Well I didn't quite get these up for St. Patrick's, did I?  But anyone who loves pistachios as much as I do won't mind because these are great any day of the year.  A delicious sour cream batter surrounding a rich sweet pistachio filling that, in every muffin, turns out like a little smile. 

I had to hunt this recipe down like a bloodhound.  See, when I made my Frozen Pistachio Tarts, I had to buy a 3-pack of pistachio paste.  Which means I had a whole lot of pistachio paste left over.  So naturally I started looking for recipes.  In the KAF forums I saw mention of a Leprechaun Muffin, which was achingly intriguing, but I couldn't find the recipe anywhere.  I finally figured out it was published in their own publication, The Baking Sheet, but not available online.  So I went and ordered myself a back issue and waited with great anticipation.

What a gem, too.  Not only did it have this recipe, but also a Pistachio-Chocolate Chip Pound Cake (using more pistachio paste, woo-hoo!), a Daffodil Cake (a yellow-and-white sponge cake flavored with orange), Tourtiere (French meat pie), Hot Cross Buns, and more.  It's a little expensive, but I'm seriously considering a subscription.

In the meantime, here's a freebie for you, for no pistachio lover should be without Leprechaun Muffins.

Leprechaun Muffins (print recipe)
Makes 16 muffins

Batter:
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 tsp vanilla extract
1/2 tsp almond extract

Filling (makes enough for two batches of batter):
1/2 cup pistachio paste
3 ounces cream cheese
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 large egg
1/2 tsp almond extract
1 drop green food coloring

Streusel:
1/4 cup butter, melted
2/3 cup confectioners' sugar
1 cup all-purpose flour
1/8 tsp salt
1/2 tsp vanilla extract
1/2 cup chopped pistachio nuts, optional

1.  Preheat the oven to 350 degrees.  Line a 12-cup muffin tin with papers and spray the insides of the papers.  Put the extras in another tin or the same one after it cooks.

2.  To make the dough:  In a large bowl, cream together the butter and sugar until fluffy.  Add the eggs, one at a time, beating between additions and stopping to scrape the sides and bottom of the bowl after each egg.  Whisk together the flour, baking powder, baking soda and salt.  Add to the egg mixture in thirds, alternating with the sour cream.  Beat in the extracts.

3.  To make the filling: Combine the pistachio paste, cream cheese, and sugar until smooth.  Add the flour, mix to combine, then beat in the egg, almond extract, and a drop of green food coloring, if using.

4.  To make the streusel: Combine the ingredients, mixing well with a fork or your hands.

5.  To assemble muffins: Scoop 2 T of batter into each of the wells of the muffin tins.  Spoon a Tablespoon of filling on top of the batter, then scoop another 2 T of batter on top.  The wells should be filled to just below the tops of the papers.  Sprinkle the streusel on top, and bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.  Remove from the oven, and cool on a rack for 5 minutes before taking the muffins out of the pans to finish cooling completely.

 Coffeecake variation: Butter and flour two 8-inch round pans or a 9x13 pan.  Spread half the batter in the prepared pans; spread the filling over it, and then spoon the remaining batter on top.  Sprinkle with the streusel, then bake for 25 to 30 minutes. Remove from the oven and let cool on a rack, or cool for 10 minutes before serving.

Recipe from The Baking Sheet, Spring 2010

Frozen Pistachio Pie

Here's the "gadget" treat I made for Dessert Club.  I had a set of six mini tart pans, so I just adapted it to tarts instead of a big pie.  I searched high and low for a recipe that inspired me.  I had it narrowed down to these and these (I still want to make both.) 

Then I found this one.  Ordered myself some pistachio paste.  (And a back issue of KAF The Baking Sheet which has more recipes I can make with it.)  I just loved the idea of chocolate crust with purely pistachio cream filling.  And, ahem, I wasn't the only one who loved them.  These were a very closer runner up in the always-competitive Dessert Club vote.  Yum! 

And a side note: you know I love yellowy-greens - these were such an awesome color!

Frozen Pistachio Pie (print recipe)
Crust:
1 prebaked Chocolate Cookie Crust

Filling:
2 large whole eggs
3 egg yolks
3/4 cup confectioners' sugar
4 ounces (1/2 cup) pistachio paste
1 1/2 cups heavy cream
Chopped pistachios, for garnish

1.  Make and cool the crust.

2.  For the filling, beat the eggs, yolks and confectioners' sugar together in the top of a double boiler.  Cook over simmering water, stirring constantly, until thickened and the temperature reaches 165 degrees F.

3.  Remove the mixture from the heat and stir in the pistachio paste.  Set over a pan of ice water to cool, stirring occasionally.

4.  In a separate bowl, whip the heavy cream and then fold it into the cooled egg mixture.  Spoon it into the prepared crust, sprinkle with chopped nuts and freeze for at least 6 hours, until firm.

Recipe from King Arthur Flour

Frosting for the Cause: Pistachio-Cardamom Cupcakes with Lemon Cream Cheese Frosting

This is a day I've been anticipating for several months - my turn to post my story and recipe on Frosting for the Cause.

Have you seen the button on my sidebar? Have you gone over on occasion to see what is being posted? I've been astounded by the company kept over there. Incredible stories of "everyday" people. And absolutely top-notch recipes.

So today my own humble contribution is up. It's one of the only times I've run test batches to perfect a recipe, but I wanted something special, and different, for "Frosting." I hope you like it.

Pistachio-Raspberry Tea Cakes

I recently got myself Martha Stewart's Cupcakes, and after poring over it in bed for several nights, decided this was the first recipe I wanted to try. And that is saying something because I love frosting, and these are one of the few unfrosted cakes. They just looked and sounded so good. I adore pistachios but have not baked with them much, so I was thrilled to see them sprinkled on top as well as a whole cup of them ground up in the batter.

Which, by the way, is nearly the simplest batter on earth to make. All the regular stuff you have around plus pistachios and raspberries. Both of which are delicious, and also happen to be festive if it's Christmas, but if not, make them anyway.I did fear for a moment, these being called "tea cakes", that they might have the old British crumb I talked about here. But, happily, Martha is very American so these are sweet, moist and surprisingly substantial, almost like a custard with a cakey crumb. Mmm, just superb. Bodes well for the rest of the book.Pistachio-Raspberry Tea Cakes
Nonstick cooking spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 tsp salt
1/2 cup unsalted butter, room temperature, cut into pieces
2 tsp pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling

1. Preheat oven to 375. Line standard or mini muffin tins with paper liners; coat liners with cooking spray (I didn't do this, they came out fine.)

2. In a food processor, finely grind shelled pistachios with sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse until just moistened and combined (do not overmix.)

3. Divide batter evenly among lined cups, filling each 3/4 full. Drop raspberries into batter (4 to 6 per standard tea cake; 2 per mini) and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or room temperature. Cakes can be stored up to 2 days at room temperature in airtight containers. Makes 14 standard or about 36 mini cupcakes
Recipe from Martha Stewart's Cupcakes

Click here for printable recipe

Deep Dark Pistachio Brownies

These little devils are the antithesis of yesterday's marshmallow brownies. They are very dark. They are barely sweet. Rather than pumping you with sugary delight, these sophisticated squares will fix your deepest, darkest chocolate need. Pistachios are a sweet nut; it makes sense to pair them with this brownie because it is not overly sweet on its own. But it is intense - be sure to have a glass of something to help you handle the punch. I would definitely call these "adults only" brownies. But there's nothing wrong with that.

Deep Dark Pistachio Brownies
1/2 cup unsalted butter, cut into pieces
8 oz. bittersweet chocolate, chopped
3/4 cup packed brown sugar
3/4 tsp espresso powder
3 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup mini Hershey's Kisses or milk chocolate chips
1/2 cup shelled pistachios
2 T unsweetened cocoa
Chopped pistachios for garnish

1. Heat oven to 350. Line an 8x8 baking pan with nonstick foil.

2. In a large microwave-safe bowl, combine butter and chocolate. Microwave for 1 minute. Stir and microwave for an additional 30 seconds. Stir until smooth.

3. Add sugar and espresso powder and mix until combined. Add eggs and vanilla. Stir until eggs are incorporated. Beat in flour and salt until just combined. Fold in mini Kisses and nuts.

4. Pour into prepared pan. Bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Use foil to lift brownies from pan; cool on a wire rack.

5. Cut into squares. Dust with cocoa and sprinkle with chopped nuts. Makes 16 brownies.

Recipe from Family Circle, September 2010

Printable version

Apricot Baklava (by Maren)

Having lived in Turkey, I tweaked this Moosewood Restaurant recipe to include pistachios along with the almonds because there's nothing more Turkish than apricots and pistachios. I also changed the syrup from straight honey to a sugar/honey mix.

Apricot Baklava

2 cups dried apricots

2 cups apricot nectar or apple juice or water

4 eggs

3 cups almonds and/or walnuts, finely chopped

1/2 cup melted butter

18 sheets of phyllo dough (freezer section)

1/2 cup finely chopped pistachios

3/4 cups sugar

3/4 cups water

1/2 cup honey

1 tsp fresh lemon juice

1. Simmer apricots in liquid for about 30 minutes. Remove and let cool. Purée cooled, cooked apricots in food processor or blender, add eggs and purée a little more till well blended. This is your "custard."

2. Line a jelly roll pan with parchment and brush the parchment with butter. Lay down 2 sheets of phyllo and butter the top one. (Work quickly or cover the other sheets so they don't dry out.) Sprinkle with almonds/walnuts, repeat with phyllo, butter and nuts until you've used half the sheets. Spread the custard layer on with a knife. Continue to layer 2 phyllo, butter and nuts until you end with the top layer buttered and covered with pistachios. Using a sharp knife, score the pastry down a few layers (but not quite to the custard) into the shape and size for serving- about 2 or 3 inches. Bake at 350º for 30 minutes.

3. Meanwhile, boil the water, sugar and honey for several minutes. remove from heat and add lemon. When baklava has cooled 20 minutes but is still warm, cut all the way through scoring. Drizzle syrup over pastry and down the scoring lines. Makes about 24-30 pieces.

Easy Dipped Marshmallows and Oreo Truffles

It all started with the Sister missionaries. They're young 20-something women who are serving as missionaries for The Church of Jesus Christ of Latter-Day Saints. One day in October, Sister Hahn and Sister Lau showed up with a baggy of something yummy for me. They knew about my baking obsession, and had dropped by on more than one afternoon to find me up to my elbows in flour and dough, always leaving with a plate full of something. Sister Hahn shared my sweet tooth and told me about a few favorites they make in her family.

On this particular afternoon, she had brought me some dipped marshmallows. But they were more than just dipped. They were dipped in caramel (use caramel dip for apples, usually found near the produce section; soften a few seconds in microwave if necessary), then white chocolate (use the good stuff like Ghiradelli), then rolled in cinnamon sugar. They looked totally cool. And they tasted amazing - more than the sum of their parts - something I cannot explain in words and you have to just try for yourself. Then she told me about another family favorite - Oreo truffles - and I knew what I had to do.

I made an appointment with the Sisters. I wanted them to come over and dip stuff with me. I asked them to call it service (part of their required 4 hours a week.) I melted and crushed before their arrival. And when they came it was a sugarfest free-for-all. Marshmallows were dipped as described above as well as in chocolate, white chocolate, pistachios, crushed candy, and sprinkles. Kraft caramels got the treatment as well.

Oreo Truffles are made as follows: Crush a bunch of Oreos and soften some cream cheese. Proportion is 1 block of cream cheese to 1 bag of Oreos (we did half of each.) Stir and mix together. Roll into bite-size balls, place on cookie sheet, and chill in the freezer. When nice and hard, dip into dark or white chocolate, using a fork. Chill again in the fridge until ready to serve. Totally rich and YUM!Thank you, Sisters!

Blueberry Fool

When we were in England in May, my sister-in-law Michelle made us this awesome simple dessert from the local grocery store magazine. In England grocery stores have whole cream sections - single, double, clotted, custard, etc. It was glorious to behold. So naturally they have recipes to take advantage of their lactic bounty. This one was awesome, and got gobbled up fast.

Luckily it's one that can handle slight variations, so I've included rough American equivalents.
And as you can imagine, all while eating The Fool, and pretty much the rest of the week, Dave and I snuck in "I PITY THE FOOL!" as often as possible, as in "I pity the fool that don't get no Blueberry Fool!"

300g blueberries, plus some for garnish (about 1 1/3 cups)
3 T caster sugar (superfine granulated)
350ml double cream (just under 1 1/2 cups - heavy whipping cream)
25g pistachios, roughly chopped (about 2 Tablespoons)

1. Put blueberries in a small pan and add sugar and 2 T water. Simmer over low heat 5 minutes. Crush with a fork, then let them cool.

2. Beat the cream until thick, then gently fold in cold fruits. Leave to settle in the fridge for an hour or so before serving. Sprinkle with blueberries and chopped pistachios.
Serves 4

VGP #29 Fennel Pistachio Cookies

These cookies stopped me in my tracks while flipping through my trusty Better Homes and Gardens Christmas Cookies magazine. First, I love pistachios. Second, I have fennel in my spice cupboard but have only used it once, and never for cookies. I found the combination highly intriguing. And third, the recipe was not part of the magazine but in an advertisement...for butter. So I figured if, out of all the cookie recipes out there, butter was using this one to advertise itself, it was worth my time. And I was right.

Fennel (warm and licoricey), pistachio (nutty), lemon (bright and tart), and almond extract (sweet) are the main flavors in here; they are a great ensemble cast. I was afraid the called-for 2 Tablespoons of almond extract was a typo - I've never seen a recipe call for that much. Just in case, I used only 1 Tablespoon, but in the end the other flavors are strong enough to counter the almond so 2 would be ok. These are soft but not too soft, sweet, nutty, and wonderfully flavorful!
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 egg
2 T almond extract
1 T lemon zest
1 1/2 tsp fennel seeds
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup pistachio nuts, chopped, plus extra for garnish, optional

1. Preheat oven to 350. In bowl of electric mixter beat butter until creamy. Gradually add sugar; mix well. Add egg; beat well. Add almond, lemon zest and fennel seeds; mix to combine.

2. In separate medium bowl combine flour, baking powder and salt; gradually add butter mixture; beat well. Stir in pistachio nuts; dough will be stiff.

3. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios. Bake for 10 minutes or until lightly browned. Cool slightly on sheets; remove to wire racks to cool. Makes 3 dozen.

VGP #28 Brownie Biscotti

I guess not everyone likes biscotti, but that's only because those people are crazy. I know it's crunchy and dry, as opposed to chewy and gooey, but these ones in particular are so dense and flavorful you can't lose. Just get a glass of milk or mug of cocoa and let the dunking begin! These are especially lovely as gifts wrapped up in colored cellophane bags with pretty ribbons and a hot chocolate packet.

I don't usually put nuts in the dough because it's harder to make even slices in step 5. Instead, I used chopped nuts, crushed cookies, sprinkles or candy to dip them in after the chocolate dip. There's some room to be artistic here. Pistachios are especially festive because of the green color. Recipe from Brownie Mix Bliss by Camilla Saulsbury.

Biscotti:
1 (19.5 to 19.8 oz) pkg brownie mix
1 cup all purpose flour
½ cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup coarsely chopped nuts, optional

1. Preheat oven to 350°F. Line a cookie sheet with parchment.

2. Combine brownie mix, flour, melted butter, eggs, and nuts. Blend with an electric mixter set on low until well blended. Scrape down sides (mixture will be stiff.)

3. Transfer dough to prepared cookie sheet. With floured hands, shape dough into 2 rectangles, each 14 inches long by 3 inches wide, and ¾ inch thick, spacing abt 4-5 inches apart on sheet. Mound dough so it is slightly higher in the center than at the edges. Place cookie sheet in oven.

4. Bake 30-35 minutes, until firm to touch; remove from oven and cool on sheet for 10 minutes (leave oven on.)

5. With spatula transfer logs to cutting board. Use a sharp knife to slice each rectangle into ¾ inch slices on the diagonal. Return slices to sheet, cut sides down.

6. Return sheet to oven. Bake biscotti 10 minutes. Turn oven off and let biscotti remain in oven until crisp, about 30 to 40 minutes longer. Remove from oven and transfer biscotti to a rack. Cool completely. If desired, prepare Chocolate Dip and with a butter knife or small offset spatula spread over one side of each biscotti. Dip in crushed candy, nuts or cookies if desired. Place on waxed paper-lined cookie sheet and refrigerate at least 1 hour to set chocolate. Store in an airtight container or plastic ziploc bag for up to 3 weeks.

Chocolate Dip:

1 cup semisweet, milk or white chocolate or cinnamon baking chips
1 T vegetable shortening

Melt chips and shortening in a small heavy saucepan over low heat, stirring often to avoid scorching. Makes about 1 cup melted chocolate.