Almonds?

[humbersloop]

I'm working on a celebration meal for later in the year - probably in August - and each course has to contain almonds, without it being too obvious. I'm going for three courses, then cheese and biscuits.

Your suggestions for a dish please?

Thanks.

[flipnflap]

roast almonds are gorgeous, on their own as a side dish, or with pork. Bakewell tart has almonds I believe.

[coccinelle]

There are chocolate cakes made with ground almonds instead of some of the flour. Many moroccan dishes use almonds and grilled flaked almonds can be sprinkled on many starters.

[Barmaid]

Starter: http://www.bbc.co.uk/food/recipes/almondrolledgoatsche_86765

Dessert: Something with almond icecream?

Main: http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/a/aromatic_chicken_with_almonds_and_apricots.html

[Clanad]

This is not my own recipe, humbersloop, but we've done it several times and is well received by all:
Roast Pork w/ Cherry - Almond Glaze

•1 boneless whole pork loin roast (3-1/2 pounds)
•1 teaspoon salt
•1 jar (12 ounces) cherry preserves
•1/4 cup cider vinegar
•2 tablespoons light corn syrup
•1/4 teaspoon each ground cinnamon, nutmeg and cloves
•1/4 cup slivered almonds
Directions
•Sprinkle roast with salt; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes.
•In a small saucepan, bring the preserves, vinegar, corn syrup and spices to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 3/4 cup for serving. Stir almonds into remaining mixture.
•Brush roast with some of the glaze. Bake 35-50 minutes longer or until a meat thermometer reads 160°, brushing frequently with remaining glaze. Let stand for 10 minutes before slicing. Serve with reserved cherry mixture...

[mazie]

Why does it have to contain almonds in each course sloop? (just curious)

[grasscarp]

I was looking up Amaretto liqueur which is made with almonds and came across this dessert recipe
http://www.redonline.co.uk/food/recipes/lorraine-pascale-s-pear-almond-amaretto-tart

[atalanta]

Absolute top classic fish dish is truite aux amandes.
My mouth is watering already.
And don't forget the marzipan petits fours afterwards.
Wish I were coming, I love almonds

[Barmaid]

Ahhhh, I forgot about amaretto. Instead of almond ice cream - what about white chocolate amaretto terrine (with ratafia biscuits and plum coulis)?

If you fancy it, I can post the recipe.

[gingejbee]

Warning: Some of the above recipe ideas MAY contain nuts.

[humbersloop]

my thanks all

it's to celebrate moving to live aboard our barge, named Phyllis, and the connection to almonds with that (aside, of course, from her being completely full of nuts)

so any more thoughts would be gratefully received

http://homecooking.about.com/od/foodlore/a/almondlore.htm

[stewey]

I do hope, humbersloop, that you are not going to stage a "Murder on the Barge" by the usage of cyanide, in the style of Agatha:)

[humbersloop]

I'm saving that for the subsequent themed evenings stewey ;)

[stewey]

Ah, I see: initiate the murderous process with low doses and gradually increase them...mums the word, and goodnight:)

[ST24]

You could take a recipe for pecan pie and use almonds instead of pecans.

Bakewell tart.

If you use almonds for decoration of desserts consider using polished almonds.

[mikey4444]

I sometimes do a stuffed chicken parcel dish, if I have time.

Take a chicken breast and kind-of make a purse out of it. Stuff it with Philly cheese, and flaked almonds. Wrap bacon slices around to close it up. You might need a couple of cocktail sticks to make sure it doesn't fall apart. Roast it in the oven, in a shallow dish with some white wine perhaps.

[boxtops]

sloopy - not home made, but you could - but this is stunning delicious with cheese, we had it last Christmas and will buy again!

http://www.waitrose.com/webapp/wcs/stores/servlet/ProductView-10317-10001-68157-Paiarrop+fig+&+almond+wedge.html?storeId=10317

[humbersloop]

this may be stretching to five courses :)

[Donquixote]

This is a tried and tested recipe. I used to make it using the slightly bitter almonds that grew in the garden of my friend's home in Cyprus whenever we'd holiday there. It's lovely and fresh, and a great way to end a meal.

Lemon, Fig & Almond Tart

You'll need a shallow flan/tart ring and a baking sheet, or a flan tin with a removable base – approx. 1” deep.

(Serves 8)

For the pastry (pâte brisée):
500g Plain Flour
175g Icing Sugar
250g Butter, diced
12 Ripe Figs
1tbsp Clear Honey
1 Lemon (fine zest)
1 Vanilla Pod
1 ½ Eggs
and a little extra butter, flour, and icing sugar for greasing and dusting.

1. Pre-heat oven to 180°C (Gas 4). Grease the flan ring and baking sheet, or flan tin.
2. Sieve together the flour and icing sugar into a bowl, add the diced butter and work lightly with your fingertips to a crumb texture.
3. Make a well in the centre of the mix and add the lemon zest and the grains from the vanilla pod. Beat the eggs and add to the well. Knead lightly with the fingers only, wrap in clingfilm and refrigerate for 30 mins.
4. Cut figs into quarters and scoop-out the soft, dark flesh. Place in a saucepan and add the honey. Heat very gently, stirring regularly, until the honey has dissolved into the fig and the mixture has a jam-like consistency. Place to one side.
5. Roll out the pastry onto a lightly floured surface to a size slightly larger than the flan ring. Gently lay the pastry into the flan ring, easing it into the corners and being careful to avoid it folding over itself. The pastry is extremely delicate and requires patient and gentle handling. Leave a 1 cm overhang – do not cut this off.
6. Line with greaseproof paper and bake blind with baking beans for 10 mins. After 10 mins remove the beans and paper, and bake for a further 10 mins.

MEANWHILE...

For the filling:
50g almonds, fresh (or substitute for ground)
9 Eggs
400g Caster Sugar (NOT granulated!)
5 lemons (zest of 2 and juice of all 5)
250ml Double Cream

1. Remove the almonds from their husks and blanch the nuts in boiling water for 30 seconds. Remove and, whilst hot, peel away the skin. Place on a baking tray and put in the oven for 5 mins to lightly toast. Remove and either crush in a pestle and mortar or blitz in a food processor.
2. Whisk the eggs, sugar, and lemon zest together until pale and voluminous.
3. STIR in the lemon juice, and then FOLD in the cream.
4. Skim away any froth from the top of the mixture (this will dry and crack when baked).
5. Reduce oven temperature to 120°C (Gas ½).
6. Spread the fig mix over the base of the tart, sprinkle with the almonds, and immediately pour the cold lemon mixture over the top, as close to the brim as possible without overflowing (this ensures that all gaps are sealed and the flan does not leak).
7. Bake for 30 mins, or until just set. Remove and rest for at least 30 mins more.

To serve:
8. Pre-heat a grill until VERY hot – or use a blowtorch.
9. Sieve the icing sugar evenly over the tart and caramelise under the grill/blowtorch.

[humbersloop]

This is all great stuff folks, many thanks, it's looking like a five courser each on two consecutive nights

BM, if you pick this up the white choc terrine recipe would be appreciated

[NoMercy]

Cauliflower and Almond Soup.