Best Salsa De Pinon Pine Nut Sauce Recipes

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CREMA DE PINON



Crema de Pinon image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 11

1 1/2 cups milk
1 1/4 cups pine nuts, toasted (see Note) and coarsely chopped
Zest of 1 large orange
1/2 vanilla bean
5 tablespoons granulated sugar
3 tablespoons cornstarch, thoroughly mixed with 1 tablespoon sugar
3 egg yolks, lightly beaten
6 tablespoons Grand Mariner or other orange liqueur
2/3 cup orange juice
22 (4 inch) ladyfinger cookies
2 tablespoons whole pine nuts, for garnish

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.

SPAGHETTI WITH OLIVE AND PINE NUT SALSA



Spaghetti with Olive and Pine Nut Salsa image

Categories     Nut     Olive     Pasta     Vegetarian     Quick & Easy     Pine Nut     Vegan     Gourmet

Yield Makes 8 (first course) or 4 (main course) servings

Number Of Ingredients 7

3/4 cup Gaeta olives (3 ounces), pitted
1/4 cup drained bottled capers
1/4 cup pine nuts
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried hot red-pepper flakes
1/2 cup extra-virgin olive oil
1 pound dried spaghetti

Steps:

  • Very finely chop together olives, capers, and pine nuts with a large heavy knife. Transfer to a large serving bowl along with parsley and red-pepper flakes, then stir in oil until combined.
  • Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain in a colander.
  • Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)

FISH IN PINE NUT SAUCE



Fish in Pine Nut Sauce image

Provided by Joyce Goldstein

Categories     Fish     Nut     Appetizer     Dinner     Tree Nut     Pine Nut     Seafood     Sugar Conscious     Dairy Free     Peanut Free     Soy Free

Yield Serves 8

Number Of Ingredients 13

1/2 cup pine nuts
4 tablespoons olive oil
1 large onion, finely chopped
1 teaspoon sweet paprika
1 tablespoon finely minced garlic
1/4 cup fresh bread crumbs
Pinch of saffron threads, warmed and crushed (optional)
1 1/2 cups peeled, seeded, and chopped tomatoes
1 cup fish stock or dry white wine
Salt and freshly ground black pepper
1 1/2 pounds firm white fish fillet, cut into 8 pieces
1 cup English peas, cooked until tender-crisp (optional)
1/4 cup chopped fresh flat-leaf parsley or mint

Steps:

  • Preheat the oven to 350°F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.
  • In a frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using, and cook, stirring often, for 3 minutes. Add the tomatoes and stock and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.
  • In a large frying pan, heat the remaining 2 tablespoons oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, if using, and simmer until the fish is opaque throughout, about 5 minutes longer. Transfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley. Serve at once.
  • Variation
  • You can skip the step of browning the fish, and instead poach it in the sauce. Or, you can combine the fish and the sauce in a baking dish, making sure the fish is fully covered by the sauce, and bake in a preheated in a 450°F oven until fish is tender, 10 to 12 minutes, depending on the thickness of the pieces. If baking, do not reduce the sauce too much, as some of the liquid will evaporate in the oven.

ATOLE PINON HOTCAKES



Atole Pinon Hotcakes image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

4 cups all-purpose flour
1 1/2 cups blue cornmeal, ground
1/4 cup baking powder
1/4 cup sugar
1/2 tablespoon salt
2 large eggs
4 ounces soy oil (vegetable oil also works)
6 cups milk
4 to 6 ounces roasted pine nuts, shelled
Hot maple syrup, for serving
Whipped butter, for serving

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.

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