Best Pinon Recipes

PINE NUT RICE PILAF (PIñON RICE PILAF)

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil over medium heat, in an ovenproof pan. Add the garlic, cumin and oregano and cook for a minute. (Don't let garlic brown).
• Add the rice and pine nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high.
• When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes.
• Remove from the oven. Stir to fluff and serve.

SALSA DE PINON (PINE NUT SAUCE)

Steps:

• In a blender, combine the pine nuts, egg yolks, caper juice, capers, and half and half. Blend until smooth. Season with salt and pepper.

ATOLE PINON HOTCAKES

Steps:

• In a large bowl, mix all dry ingredients together. In a separate bowl, mix eggs and oil. Add milk and dry ingredients to egg and oil mixture. Mix until batter is smooth, but still lumpy, being careful not to over mix. Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter.

CHOCOLATE-PIñON PIE

Steps:

• Preheat oven to 300°. Process piñons and chocolate in a food processor until ground. Beat butter at medium speed with an electric mixer until creamed; add sugar, and beat until sugar dissolves. Add egg yolks to butter mixture; add zest and piñon mixture, and beat until blended. Beat egg whites at high speed until stiff peaks form. Fold egg whites, one-third at a time, into butter mixture. Pour batter into a buttered, floured 8-inch round cake pan lined with parchment paper. Bake for 45 minutes or until pie shrinks away from edges of pan. Cool and slice with a wet knife.

PINON CAFé AU LAIT

Steps:

• 1. Make the café au lait:
• 2. Combine the half-and-half, milk, (OPT and sugar) in a small saucepan. Simmer over low heat for 20 minutes
• 3. Fill each mug with 1/2 cup of hot coffee and 1/2 cup milk mixture. Serve immediately.
• 4. You may want to use your espresso machine...for the steamer put half-and-half and milk in your steamer pitcher and steam and foam your mixture, pour a half into cups holding back the foam to top off your cup...spoon foam on top...
• 5. Sprinkle a little Nutmeg on top and Enjoy

BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE

Steps:

• Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature.
• Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote.

ALBUQUERQUE PINON RED CHILE FUDGE

Steps:

• Heat condensed milk in the top of a double boiler. Heat until very warm, but not boiling. Add chocolate chips and stir until melted. Add remaining ingredients and stir until thoroughly mixed and smooth.
• Turn out into a 9 inch x 9 inch square pan. Cool in the refrigerator until hardened (~1 hour). Using a sharp narrow knife, cut into 1x1 inch squares.
• Store in an airtight container in one layer.

CREAMY CHRISTMAS PINON PIE

Steps:

• Preheat oven to 400 degrees Cream butter and sugar together in mixer or mixing bowl. Stir in all the ingredients (except the Pinon), scraping bottom of bowl to mix completely with sugar and butter. Pour into pie crust. Sprinkle pinons evenly atop mixture. Gently place pie in the center of oven, with foil or baking pan underneath to catch any overflow. Bake for a total of 1 hour. The first 15 minutes at 400 degrees, lower the oven to 375 degrees for the rest of the cooking time. after the second 15 minutes of cooking rotate 180 degrees to even browing. Continue rotating the pie every 15 mintues as it bakes until the pie has risen, is browning, and is becoming firm, with clear liquid bubbles in the center. cool on rack for 1 hour.

CHOCOLATE PINON COOKIES

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, in a medium size bowl, cream the butter and sugar. Stir in the vanilla, grated chocolate, and pine nuts. Mix in the flour and salt. Chill the dough.
• When ready to bake, roll out the dough, on a floured surface, to a 1/4 inch thickness. Cut out the cookies with a 2inch round cookie cutter. Gather the scraps together and reroll the dough to cut out more cookies. Place slightly apart on a nonstick baking sheet.
• Bake for 10 minutes, or until the cookies are dry and firm. When cool, dust the cookies with the powdered sugar.

CREMA DE PINON

Steps:

• Butter a 10 x 6 inch or similar size rectangular baking dish with 2 1/2 inch sides and set aside.
• In a medium heavy saucepan, bring the milk to a boil, being careful not to let it boil over. Remove from the heat and immediately add 1/2 cup of the pine nuts, the orange zest, and the vanilla bean. Cover and let steep for 30 minutes, then strain out and discard the nuts and orange zest and return the mixture to a clean pan (wash and dry the vanilla bean and reserve to use again).
• Bring up almost to a boil over medium high heat and add the sugar. Reduce the heat to low and stir until the sugar is dissolved. Place the cornstarch-sugar mixture in a small bowl and stir 1/4 cup of the hot milk into it, stirring until it is a paste. Add the cornstarch mixture back into the hot milk and stir it in well. Continue cooking for about 5 minutes, until the mixture thickens slightly.
• In a small bowl, add about 1/2 cup of the hot milk mixture to the egg yolks and whisk together well. Return this mixture to the pan and continue to cook, stirring and scraping the bottom and sides of the pan to be sure none of the mixture scorches. Cook until the mixture is a thick coating consistency and you can see the bottom of the pan as you stir. Remove from the heat and stir in the remaining 3/4 cup pine nuts.
• In a shallow bowl, combine the Grand Mariner and the orange juice. Dip whole ladyfingers into the mixture, soaking for about 2 seconds, then lay an even layer of them in the base of the pan. For the sides of the pan, break the ladyfingers in half, soak them in the juice mixture, and prop them all around the sides of the dish, cut side down, like a picket fence. Scoop the cream mixture into the prepared dish and spread it evenly. Garnish with pine nuts.
• Cool to room temperature and serve within 4 hours.

PUERTO RICAN PINON

Steps:

• Peel the plantains and cut each one lengthwise into 4 thick strips. In a 10 to 12 inch heavy skillet, heat vegetable oil. Add plantain strips, turning with a slotted spatula. Cook for about 4 minutes on each side or until golden brown. As they brown, transfer the strips to paper towels to drain and cool. In the same skillet, heat the Add ground beef and separate with a fork to break up lumps. Add the onion, green pepper, and garlic, stirring frequently. Cook for 5 minutes until vegetables are soft, but not brown. Stir in tomato sauce, recaito, salt and pepper. Stirring occasionally, cook briskly until most of the liquid in the pan evaporates. Off the heat, stir in olives, capers and taste for seasoning. Butter baking dish or spray with Pam. Beat the eggs with a fork and add 1/2 the mix into baking dish. Place 1/3 of the plantains in the bottom of the dish. Add the meat. Add the green beans. End with another layer of plantain strips. Pour the rest of the eggs over the plantains. Bake at 350 degrees for 30 minutes.

ATOLE PINON HOTCAKES

Steps:

• In a large bowl, mix all dry ingredients together.
• In a separate bowl, mix eggs and oil.
• Add milk and dry ingredients to egg and oil mixture.
• Mix until batter is smooth, but still lumpy, being careful not to over mix.
• Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter.

SOUTHWEST-STYLE PINON COOKIES

Steps:

• 1. In a large bow, beat butter, 1/4 cup of the powdered sugar and vanilla until well combined. Stir in flour and pine nuts.
• 2. Pinch dough into approximately 2 inch portions on a lightly floured board and roll each portion into a rope 1/2 inch thick. Cut the rope into 2 inch lengths.
• 3. Place the pieces of dough, side by side, about 1 inch apart on two ungreased 10 x 15 inch baking sheets.
• 4. Bake at 275 degrees F until edges are light golden brown - approximately 25-30 minutes. *Switch baking sheets around halfway during baking process.
• 5. While cookies are still warm and still on baking sheets, sift remaining powdered (through a sieve) evenly over the cookies. Store in an airtight container for up to 1 week. Cool completely before serving.

PLUM AND PINON COFFEE CAKE

Steps:

• Make streusel: Put all streusel ingredients in a bowl. Using a pastry cutter or two knives, blend until mixture resembles coarse meal. Refrigerate.
• Make crumb topping: Put all topping ingredients in a bowl. Using a pastry cutter or two knives, blend until mixture resembles coarse meal. Refrigerate.
• Make cake: Preheat oven to 375 degrees. Butter and flour a 10-inch tube pan. Sift flour, baking powder, baking soda, and salt together into a medium bowl; set aside.
• Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium-high speed until pale and fluffy, 2 to 3 minutes. Add beaten eggs in two batches, mixing well. Mix in one-third of flour mixture. Mix in half of sour cream. Repeat with remaining flour and sour cream. Stir in plums by hand.
• Pour half of the batter into prepared pan; sprinkle with streusel. Top with remaining batter. Pour vanilla on top. Bake 20 minutes. Sprinkle with crumb topping; bake until golden brown, 25 to 30 minutes more. Let cool on a wire rack. Unmold. Dust with confectioners' sugar.

PINON RICE

Steps:

• In a 2 quart saucepan, over a medium low heat, place the oil, onion, rice, and pinon nuts. Saute until the nuts turn golden. Add the water and salt. Cover and simmer for 20 to 25 minutes, until the rice is cooked and the water is absorbed.
• Toss the green onion on top of the rice to garnish.

PINON PASTELON LASAGNE ROLL-UPS

Steps:

• For the tofu ricotta: Press the tofu between two plates lined with paper towels for 20 to 30 minutes. Alternatively, wrap the tofu in a clean kitchen towel and press it under a heavy plate for 20 minutes to 1 hour. Combine the tofu, olive oil, lemon juice, garlic, miso and 1/2 teaspoon salt in a food processor. Process until the tofu is smooth but with a slightly crumbly texture.
• For the piñon pastelón roll-ups: Meanwhile, preheat the oven to 375 degrees F. Lightly grease a 7-by-11-inch casserole dish with 2 tablespoons of the oil and set aside.
• Brush each plantain slice with the remaining oil and place side by side on a baking sheet. Bake until the bottoms of the plantains are caramelized and golden, 12 to 15 minutes. Flip the plantains with tongs and bake 5 more minutes, then remove from the oven and decrease the oven temperature to 350 degrees F.
• Choose the 4 longest slices each of zucchini and yellow squash, place them on a wire rack and sprinkle with salt. This will release the excess moisture. Reserve the remaining slices for another use.
• For the sazón tempeh mushroom Bolognese: While the plantains bake, tie the thyme, sage and bay leaves in a bundle with kitchen twine or cheesecloth to create a bouquet garni. Set aside.
• Heat the olive oil in a large skillet over medium heat until hot. Add the tempeh and cook, stirring occasionally and adding more oil if the skillet is dry, until browned, 3 to 4 minutes. Add the mushrooms and cook until browned, stirring occasionally, 2 to 3 minutes. Add the carrots, onion and garlic. Cook, stirring occasionally, until they begin to soften, 2 to 3 minutes. Add the sazón, oregano and paprika. Stir to combine, add the wine, scraping the bottom of the skillet, and cook until almost reduced, 3 to 4 minutes. Add the tomato paste and cook until fragrant, 1 to 2 minutes. Add the tomatoes, then season with salt and pepper.
• Nestle the bouquet garni into the sauce and simmer until all of the flavors become incorporated, 7 to 10 minutes. Taste and add more salt and pepper, as needed. Remove and discard the bouquet garni.
• For assembling and serving: Cover the bottom of the prepared casserole dish with 1 1/2 to 2 cups of the Bolognese.
• Stack 1 plantain slice on 1 zucchini slice. Scoop 2 tablespoons of the tofu ricotta, draining any excess liquid, onto the center of the stack. Roll up tightly and place in the casserole dish with the filling exposed on top. Repeat, alternating the squash and zucchini for stacking with the plantain, until the casserole dish is filled. (Fitting the roll-ups snugly in the dish should help them hold their shape; otherwise you can use toothpicks to secure them.) Top with another 2 cups of the Bolognese and sprinkle with the cheese. Reserve any remaining Bolognese for serving or for another use.
• Bake until the zucchini and squash are fork tender, about 25 minutes, rotating the dish halfway through. Sprinkle the cilantro on the roll-ups and serve with a spatula.

PINON

Steps:

• Cut onion and bell peppers into 1/4-inch dice. Drain whole tomatoes, reserving juice, and chop. Halve olives crosswise.
• Heat a large nonstick skillet until hot and crumble beef into skillet. Sauté beef over moderately high heat, stirring and breaking up any clumps, until no longer pink, about 5 minutes. Stir in salt, black pepper, onion, and bell peppers and sauté, stirring, until vegetables are softened, any juices are evaporated, and meat begins to brown, about 6 minutes. Stir in tomatoes with reserved juice, olives, and remaining filling ingredients and simmer, partially covered and stirring occasionally, until most of liquid is evaporated, about 30 minutes. Discard bay leaves. Cool filling uncovered. Filling may be made 2 days ahead and chilled, covered.
• Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/3-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding remaining oil to skillet as necessary. With a slotted spatula transfer plantains as fried to paper towels to drain.
• Preheat oven to 350°F. Oil a 2 1/2-quart baking dish (about 1 1/2 inches deep).
• In a small bowl beat together eggs and water and pour half of mixture into baking dish, tilting to coat bottom and sides. Arrange about one third plantains over bottom and up sides of baking dish tightly in one layer. Spread half of filling in dish and sprinkle with half of Parmesan. Arrange half of remaining plantains on top of Parmesan in one layer. Top plantains with remaining filling and sprinkle with remaining Parmesan. Top pie with remaining plantains. Pour remaining egg mixture over pie, tilting dish so egg spreads to edges.
• Bake pie, covered with foil, in middle of oven until heated through and bubbling at edges, about 1 hour. Cool pie 10 minutes. (If desired, unmold before serving: Run a thin knife around edge of pie, invert a serving plate on top of pie, and invert pie onto serving plate.)

OUR FAVORITE PIñON

Steps:

• Heat oven to 350ºF.
• Cut plantains lengthwise into 1/2-inch-thick slices. Heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add half the plantains; cook 1-1/2 min. on each side or until golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with 2 Tbsp. of the remaining dressing and remaining plantains.
• Add peppers, onions, olives, garlic, 1/4 cup cilantro and remaining dressing to skillet; cook and stir on medium heat 5 min. or until vegetables are crisp-tender. Stir in meat, tomato sauce and seasoning. Bring to boil, stirring occasionally; simmer on medium-low heat 10 min. or until meat is done, stirring occasionally.
• Layer half each of the plantains, meat mixture, beans and cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Beat whole eggs, egg whites and milk with whisk until blended; pour over ingredients in baking dish. Cover.
• Bake 30 min. or until knife inserted in center comes out clean. Sprinkle with remaining cilantro.

PIñON NUT TORTE

Steps:

• Crust: In a food processor, combine the flour, sugar, salt, and grated orange peel. Turning the food processor on and off, cut in the vegetable shortening until coarsely blended. Add enough ice water to form moist clumps. Mold the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and refrigerate for one hour. Bring the dough to room temperature and roll it out on a lightly floured surface to a size that will cover the torte pan (about 12 inches). Press the dough into the pan with your fingers and trim the edges. Place the Crust in the freezer for 15 minutes. Pour in the Filling and bake. *A frozen pie crust works well if you need to save time. Filling: Preheat the oven to 350°. Combine the corn syrup, eggs, sugar, melted butter, and vanilla in a medium-size bowl. Whisk until the mixture is well blended, then fold in the piñon nuts. Pour the Filling into the torte shell and bake for about one hour. Let it cool completely. Cut into wedges. Serve with vanilla ice cream with candied orange strips (available at most candy stores) and Spanish Coffee. **To roast Piñon nuts, preheat the oven to 400°. Spread the nuts in a single layer on a baking sheet and roast for 7-12 minutes, or until they are a rich golden brown. The nuts burn easily, so keep an eye on them and shake the pan occasionally to avoid scorching.

PINON

Steps:

• In a skilet at moderate fire brown the ground beef with salt and pepper. Drain the liquid fron the meat.Add onion ,red pepper, beef cube,sofrito,sazon,olives let simmer for 10 minutes. Add salt and pepper as needed. last add the raisins.lower the fire level and let the beef simmer.
• Peel the plantains and slice them thin. Add oil to skillet. fry the plantain slices and place in a try with napkins to retain excess oil. butter up your casserole layer the plantains in the botton beat 4 eggs and pour on top of the bottom layer. Add 3 cups of cheese,ground beef the other 4 eggs beatten chesse then cover with the rest of the plantains.
• bake under 375 for 45 minute.
• let cool down before slicing.