Amaretti Cookies ~ Gluten Free & Low Fat

Amaretti Cookies
from the kitchen of Mari@OnceUponaPlate1.com
adapted from  "The Legend of The Villa della Luna"

Recipe yields 12 to 14 large cookies, or about 2 dozen small cookies

The recipe from the book is a little vague as far as amount of almonds you'll need, (
it states "two small handfuls". I found I needed more, so it's good to have extra on hand in case you need to add more to make the dough very thick.

Ingredients:
Almonds (about 1-1/2 to 2 cups)
1 cup white sugar
1 teaspoon pure vanilla extract
3 egg whites, lightly beaten
Optional: Colored tissue paper for wrapping each cookiem

Line a shallow baking sheet or two with parchment, or use silicone baking mats.

Grind the almonds using a nut grinder, or pulse in the food processor until a fine
powder consistency is reached. (Don't over-process or a paste will form.)

Mix the ground almonds and sugar together in a medium-sized bowl. Add the almond
extract and the 3 egg whites, combine with a spatula or wooden spoon until a very
thick dough is formed. (You may have to add more ground almonds or another egg white. If the dough is not thick enough, the cookies will spread more than you may like when
baked.) 

Form the dough into round balls about the size of  medium-size cherry tomatoes, place on
baking sheet(s), When all balls have been formed sprinkle the tops with powdered (confectioners) sugar. It's easiest to sift the sugar using a sugar shaker, or a small sieve.

Allow cookies to sit at room temperature for one hour, then bake in a 300ºF oven for about 25
minutes.  I begin checking at 15 minutes ~ and because my dough was rather wet, and the cookies large, I had to bake them longer than 25.  If you want them have the texture of commercial amaretti cookies, bake them a few minutes longer ~ they will crisp up as they cool. 

After taking them from oven, allow to cool on baking pan(s) for a couple of minutes, then carefully remove the cookies to cooling racks.

When they are completely cool wrap each cookie in plain or colored tissue paper.

Enjoy!

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Pan Seared Halibut with Huckleberry Reduction and Hazelnut Brown Butter Sauce

Pan Seared Halibut with Huckleberry Reduction and Hazelnut Brown Butter Sauce

As shared from the kitchen of Once Upon a Plate by Mari

With fresh halibut season coming to a close (the season runs from March through November), we wanted to enjoy it one more time until it becomes available again next March.

I happened to have some fresh, slightly tart huckleberries on hand, and I always keep Oregon Hazelnuts in the freezer, so I devised this recipe (actually a non-recipe), which we thoroughly enjoyed.

My apologies in advance... for those who know me or follow my blog, you know as many times as not, I'll just line up my ingredients and begin cooking without a recipe, just an idea in my head. That TRULY is the pleasure of cooking for me ~ the creative aspect of using what I have on hand, and not being tied to a recipe. 

That is the case with this dish... I can describe how I made it, but there are no exact measurements ~ have fun and prepare it to taste, and in the proportions to fit your family.Feel free to substitute another kind of berry, or other nuts for the Hazelnuts.

Here is how I arrived at this dish ( a serving for two):

Step 1. Make the Huckleberry -or other berry- reduction.

A generous 1/4 cup of fresh huckleberries with a couple of tablespoons of water and a little agave syrup (or sugar), to ease some the the tartness of the berries ~ not to make the sauce sweet. Bring ingredients to a boil, then reduce heat to medium low to reduce amount by nearly half. Stir occasionally. Keep warm.

Step 2. Rinse halibut, blot excess moisture off ~ salt and pepper, and dust with all-purpose flour. Tap off excess flour. Heat equal amounts of oil and butter in a frying pan over medium - high heat until melted and almost sizzling. Add halibut to the pan (don't crowd), allow to cook on one side for a few minutes (about 3 to 5 minutes, depending upon the thickness of fish.) Turn once and cook other side until fish is just firm when you press down upon it. (Again about 3 to 5 minutes.) Remove fish to warm serving plates or a platter. Cover loosely with foil and keep warm.

Step 3. Add another tablespoon or two of butter to the same pan, allowing it to melt, stirring to scrape up any bits from interior bottom of pan. Add chopped hazelnuts (or walnuts, almonds, pecans, etc.)and allow to cook, stirring frequently to avoid scorching either the nuts or the butter. When butter is golden in color but not burned, remove pan from heat and keep warm.

Step 4. Drizzle the warm berry reduction on warm plates, arrange seared halibut on top. Spoon the warm hazelnut brown butter over all, garnish with additional fresh berries, and serve right away.

I hope you enjoy!

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Spinach Salad with Roasted Butternut Squash, Bacon, Walnuts and Maple Vinaigrette

Spinach with Roasted Butternut Squash, Bacon, Walnuts
and Maple Vinaigrette
As Shared from the Kitchen of Once Upon a Plate

Notes: You can adjust the amount of ingredients according to your preference. I just eyeball the amounts. Increase the amount of dressing as needed, it keeps well, refrigerated, for a week or two. The salad is wonderful served while the squash and dressing are still warm, but it is perfectly fine at room temperature, too. Add dressing just before serving.

Ingredients for the Salad

Fresh, washed baby spinach leaves, stems removed. (Preferably organic spinach)
Butternut squash, peeled and cut into cubes/dice (about 3/4-inch)
Slices of bacon, sliced crosswise into thin strips and fried until just crisp, drained
Handful of walnut pieces or halves, toasted
Olive Oil
Kosher or Sea Salt
Freshly ground black pepper

Vinaigrette (recipe follows)

Preheat oven to 400*(F), with rack in center of oven

Place diced butternut squash on rimmed baking sheet, toss with a tablespoon or two of olive oil to coat, then sprinkle lightly with kosher salt and freshly ground pepper. Roast in hot oven turning pieces once or twice until just tender but not mushy. Remove from oven and allow to cool slightly.

Arrange spinach leaves on platter or individual plates, sprinkle with roasted butternut squash, crispy bacon and walnut pieces.

Drizzle with Maple Vinaigrette, and offer additional freshly ground black pepper when serving.

Vinaigrette:
Makes about 1/2 cup dressing

1/4 cup Pure Maple Syrup (no substitutes)
1/4 cup Sherry Vinegar (or Apple Cider Vinegar)*
1/2 cup Olive or Grapeseed oil (I use less; adjust to your own taste)
1/4 teaspoon Dijon Mustard
Sea salt and freshly ground black pepper to taste

Place Maple syrup in a small pan, bring to a boil, reduce heat to medium and allow syrup to reduce by about half.

In a small bowl, whisk together the reduced maple syrup with the vinegar, whisk in the Dijon mustard, then whisk in the oil until mixture is emulsified. Season with salt and pepper to taste. Don't be stingy with the salt.

Alternately, shake ingredients in a small jar with a tight fitting lid, in the order indicated above. Or, blend in a small food processor or blender.

*Note Apple Cider Vinegar is generally stronger, so adjust amount accordingly.

Enjoy!

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Savory & Spicy Cashew Nuts

Savory and Spicy Cashew Nuts
Yields 2 cups Spiced Cashews

As shared from the kitchen of Once Upon a Plate

2 cups raw cashew nuts (whole, or halves are best for this recipe)
2 Tablespoons butter (I use just a little over 1 Tablespoon)
1 teaspoon salt (more or less, to taste)
1 teaspoon Curry powder or garam masala (I use a combination of each)
1 teaspoon ground Cumin seeds
¼ teaspoon Cayenne pepper, or more, to taste

Melt the butter in a saucepan, and saute nuts until golden brown. Stir in the seasonings and cook for a few more minutes, watch carefully while stirring so nuts and spices do not scorch.

Remove with a slotted spoon, drain on kitchen paper. When cool, store in a airtight container.


Recipe is from "The Country Kitchen: Gifts Homemade by Anne Chapman" (with slight adaptations from me)

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Rosemary Walnuts

Rosemary Walnuts

Yield: 2 cups

3 to 4 Tablespoons butter

2 tablespoons very finely minced fresh rosemary, or 1 scant Tablespoon dried & crumbled
1/4 teaspoon salt, more if desired
Generous pinch ground red pepper (Cayenne, or other hot ground pepper of your choice)

Optional: A couple shakes of Garlic Powder. If using Garlic Salt, reduce the plain salt in the recipe)

2 cups walnut halves or large pieces

Method:

Position oven rack in center, preheat oven to 400* (F)

Line a shallow baking pan (jelly roll pan) with foil or parchment.

Arrange walnuts evenly in pan, set aside.

In a small saucepan melt butter, then add rosemary, salt, red pepper. Stir over medium heat for a few moments so ingredients release their flavor. Remove from heat and sprinkle in garlic powder if using.

Drizzle butter mixture over nuts, stirring to coat as evenly as possible. Place pan in oven and roast for about 6 to 10 minutes or so, until walnuts are lightly toasted, stirring every 3 minutes. Remove from oven and allow to cool. Store in airtight containers. These make a nice gift when packaged in a jar with a pretty bow.

Enjoy!

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