Food & Garden
Pg 9 - The Sunshine Express
Go Nuts In The Kitchen
Finish with: Spring Toasted Almond Fruit
Yield: 8 servings
Prep time: 15 minutes
Cook time: 12 minutes
1 1/4 cups sugar, divided
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 cup (4 ounces) Fisher Chef¡¯s Naturals Sliced
1 teaspoon dry ginger
Pinch of salt
2 pints blackberries
2 pints raspberries
2 Granny Smith apples, cored, quartered and cut
into 1/2-inch slices
1 pint raspberry sorbet
1/4 cup small basil leaves
Directions: Make the syrup: In a small saucepan,
bring 1/2 cup water and 1/2 cup of the sugar to a
simmer and cook until the sugar dissolves, two to
three minutes. Remove from the heat and trans-
fer to a small bowl. Add the lemon juice and zest.
Caramelize the nuts: Rinse out the pan used to
make the syrup and dry well. Add the remain-
ing 3/4 cup sugar and enough water for it to look
like wet sand. Cook over medium heat until the
sugar caramelizes and browns, approximately five
to eight minutes. Add the almonds and carefully
stir to coat the nuts with the caramelized sugar.
Season with the dry ginger and a pinch of salt.
Transfer to a baking sheet to cool and harden.
When hard, break into bite-size pieces.
Assemble the salad: Toss the blackberries, rasp-
berries and apple slices with the lemon syrup in a
large bowl. Refrigerate until ready to serve. The
colder the fruit, the better. When ready to serve,
top with the almond brittle, a 1/4 cup scoop of
raspberry sorbet and the basil leaves. Serve im-
For more great recipes and tips from Chef Alex
Guarnaschelli, visit Fishernuts.com and follow
Fisher nuts at: twitter.com/fishernutsbrand
Nuts give a fresh twist
to classic spring recipes
(BPT) With spring in full bloom, do you find your-
self looking for ways to creatively add flavor to
lighter, fresher fare? The season¡¯s fresh produce
makes a fine foundation for a variety of classic
dishes, but what can you do to add a fresh twist to
While recipe nuts like almonds, walnuts and
pecans go famously with winter holiday fare,
they can be just as great in spring dishes, adding
texture and flavor. Nuts can also replace flour or
bread crumbs as a coating for meat and fish, or
even to thicken sauces.
Food Network celebrity Chef Alex Guarnaschelli
is partnering with Fisher nuts, the only national
brand of recipe nuts entirely without preserva-
tives, to offer new recipes sure to be the highlight
of any springtime gathering.
Start with: Arugula and Curried Pecan Salad
Yield: 4 servings
Prep time: 10 minutes
1 teaspoon curry powder
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon vegetable oil
1/2 cup Fisher Chef¡¯s Naturals Pecan Halves
2 tablespoons Sherry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1 package (5 ounces) Arugula
1 orange, peeled and broken into sections
2 ounces aged Gouda cheese, thinly shaved
Directions: Pan fry the pecans: In a small bowl,
combine the curry powder and sugar. Heat vegeta-
ble oil in a medium skillet over medium-high heat.
When the oil is hot, add the pecans. Gently fry
them in the oil until they turn golden brown, two
to three minutes. Drain the oil and add the nuts to
the curry mixture. Toss to blend; and set aside.
Make the dressing: In a large bowl, whisk together
the sherry vinegar, honey and Dijon mustard.
Whisk in the olive oil, canola oil and salt to
taste. Set aside.
Assemble the salad: Toss the arugula in the
dressing. Stir in the pecans, orange seg-
ments and Gouda cheese. Serve immedi-
Serve with: Almond and Asparagus
Yield: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
2 tablespoons plus 1 teaspoon unsalted but-
ter, softened, divided
1 pound asparagus, ends trimmed, divided
1/2 cup chopped Fisher Chef¡¯s Natural Sliced
2 tablespoons chopped flat-leaf parsley
1 tablespoon dark soy sauce
1 1/2 pounds Grouper or Orange Roughy,
skin removed, cut into four 6-ounce portions
1/2 teaspoon salt
1 lemon, cut into wedges
Directions: Combine 2 tablespoons of butter
with 1/2 cup thinly sliced asparagus pieces,
1/3 cup almonds, parsley and soy sauce. Stir
until mixture forms a paste and set aside.
Preheat the broiler. Place the fish portions
onto a baking sheet sprayed with non-stick
cooking spray. Broil for two to three minutes.
Turn fish over, broil for one minute. Remove
from oven and spread with asparagus mix-
ture. Broil for one to two minutes or until
crust has melted and browned and fish flakes
easily with a fork.
Boil enough water to cover remaining as-
paragus in a large skillet over high heat. Add
salt and remaining asparagus. Cook for two
to three minutes or until asparagus is tender.
Drain and toss with remaining 1 teaspoon of
Arrange the asparagus spears on a platter
or individual plates, top with the fish and
sprinkle with lemon juice and remaining 5
teaspoons of almonds. Serve immediately.