Best Pine Nut Cream Recipes

BEET RAVIOLI WITH PINE NUT "GOAT CHEESE" ROSEMARY-CREAM SAUCE, AGED BALSAMIC VINEGAR

Steps:

• Pine Nut "Goat Cheese"
• Process all ingredients in a food processor until as smooth as possible.
• You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder.
• Rosemary-Cream Sauce
• Puree all the ingredients in a high-speed blender until smooth.
• To Finish
• Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).
• Make small stacks of the larger pieces and use a sharp knife to cut into squares-the size doesn't matter much, as long as they are all roughly the same. Alternatively, use a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at least 40 slices-10 per serving, with a few extra to spare.
• In a medium bowl, place the beet slices, oil, lemon juice, and salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if your slices are on the thicker side and still a bit stiff.
• Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the cheese. Top with the remaining beet slices and press down gently.
• Spoon the sauce onto serving plates, and arrange the ravioli on top. Garnish with a few drops of aged balsamic vinegar and a few sprigs of either microgreens or fresh herbs.

PINE NUT HONEY ICE CREAM

Steps:

• Preheat oven to 400°F. Spread the pine nuts in a single layer on a baking sheet and place in oven until lightly toasted, about 5 to 10 minutes. Take care not to burn the nuts.
• Combine the hot nuts, honey, and sugar in a food processor and process for 2 minutes or until the mixture is smooth. Add the eggs and process until well blended, about 30 seconds.
• Bring the milk to a boil in a heavy sauce pan. With food processor running, slowly pour the hot milk into the nut mixture through the feed tube. Process 30 seconds or until the nut custard is smooth. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat. Pour the hot nut custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
• Stir the chilled custard, then freeze in one or two batches in your icecream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer icecream, transfer to a freezer-safe container and freeze at least 2 hours.

PINE NUT TART WITH ROSEMARY CREAM

Steps:

• Preheat the oven to 350°F.
• Spread the pine nuts out on a baking sheet and toast in the oven for 5 minutes, until fragrant. Transfer the sheet to a wire rack and let the nuts cool completely. Keep the oven on.
• On a lightly floured surface, roll out the dough to an 11-inch round. Fit the dough into a 9 1/2 -inch fluted tart pan with a removable bottom. Press the dough into the edges of the pan, and use a paring knife to trim off the excess dough along the top edge. Prick the bottom all over with a fork and freeze until the dough is firm, about 10 minutes.
• Line the chilled tart shell with a round of parchment paper or aluminum foil, leaving a 1-inch overhang. Fill it with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, 15 to 20 minutes. Remove the parchment and pie weights. Return the crust to the oven and continue baking until it is dry all over, about 5 minutes more. Transfer the tart shell to a wire rack and let it cool completely.
• In a small saucepan, melt the butter over high heat until it is golden brown with a nutty fragrance, about 4 minutes. Remove it from the heat and set it aside.
• In a large bowl, whisk together the brown sugar, corn syrup, salt, and vanilla. Add the eggs and whisk well to combine. Then add the browned butter. Fold in the pine nuts just to combine. Pour the filling into the tart shell and place the pan on a baking sheet. Bake, rotating the baking sheet once halfway through, until the filling is set around the edges but still slightly loose in the center, about 45 minutes. (If the crust is getting too dark, cover the tart loosely with foil for the last 10 minutes.) Transfer the tart to a wire rack to cool.
• Meanwhile, make the rosemary cream: In a small saucepan, bring 3/4 cup of the cream just to a boil. Remove the pan from the heat and stir in 2 of the rosemary sprigs. Cover and let steep for 10 minutes.
• While the cream is steeping, make the candied rosemary sprig for garnish, if you like: In a bowl, whisk together 2 tablespoons of the granulated sugar and 2 tablespoons of hot water. Put the remaining 2 tablespoons of sugar in a shallow bowl. Dip the remaining rosemary sprig in the sugar syrup to coat. Tap off any excess liquid on a paper towel, and then gently toss the wet sprig in the bowl of sugar. Set it on a paper towel to dry, about 5 minutes.
• Set up an ice bath. Strain the steeped cream into a metal bowl, set the bowl into the ice bath, and chill the cream until cold, about 5 minutes. Whisk in the remaining 3/4 cup cream and the confectioners' sugar. Continue to whisk until the cream forms soft peaks. Remove the outer ring and serve the tart with the cream, garnished with the fresh or candied rosemary sprig.

NECTARINES WITH RICOTTA-VANILLA CREAM AND PINE-NUT BRITTLE

Steps:

• Toss nectarines with 1 teaspoon sugar and lime juice in a bowl and let macerate, stirring occasionally, 10 to 15 minutes.
• Purée ricotta, milk, vanilla, and 3 teaspoon sugar in a blender until smooth. Transfer to a bowl and chill in freezer, stirring halfway through, until slightly thickened, 15 to 20 minutes.
• Line a 4-sided sheet pan with foil. Bring water and remaining 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until medium amber, 10 to 12 minutes. Stir in pine nuts, then immediately pour out onto foil, quickly spreading with a spatula as thinly as possible. Cool 5 minutes. Peel brittle from foil and break into pieces.
• Stir mint into nectarines and serve fruit with ricotta cream and pieces of brittle.

PINE NUT CREAM

Steps:

• Blend pine nuts and lemon juice in a food processor or blender until smooth.
• Add silken tofu, cornstarch, garlic, a pinch of nutmeg, salt and white pepper to taste, and pulse to combine.
• Use in place of bechamel to add creaminess to tomato sauces for baked pasta dishes!