This variation on traditional pizza will put you in a party mood. Delicate and fresh, you slather it with Parmesan oil before cooking it. Once it’s out of the oven, top it with ricotta, arugula, lemon zest, a chiffonade of pistachio mortadella and crushed pistachio that add contrasting textures. Generous with its Italian flavours, it’s now offered in all the best pizzerias, starting with “yours”!
Рубрика: Pistachios
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Pistachio Nougat
Sicilian in origin, this pretty confection was inspired by our colleague Lydia, who prepares nougat every year based on an old family recipe. Our version is a tribute to pistachios, whose delicate flavour works wonderfully in all manner of sweet treats. A lot of commercially made nougats have a powdery texture; we tested our recipe until we achieved the perfect balance—not too dry, not too sticky. Irresistible!
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Pistachio Brioche
This fluffy loaf lives somewhere between bread and dessert, which is why it makes the best breakfast food. We started our brioche dough with a stand mixer, then rolled and shaped it by hand into a cylindrical form. This recipe’s ultimate success, however, comes down to two key things: First, the egg must be at room temperature to ensure the texture of the pistachio filling holds; second, once shaped, the dough must be placed seam-side down so the filling stays inside.
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Four-Layer Chocolate Yule Log
We gave the rolled and rounded yule log a modern makeover. Airy and extra-soft, the meringue-based cake is prepared on a single sheet-pan and simply cut into four pieces for clean lines that make it easier to box up. Those intense, dark, chocolatey layers are best eaten slightly chilled, and the ganache base firms up when cold, so it’s solid and sturdy for a trip. And to take it over the top, how about some pistachio crumble?
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Pistachio Dacquoise, Cardamom Ganache and Orange Syrup
This restaurant-worthy treat has a secret: Its rich, chocolatey ganache is butter-free and made with 15% cream instead of the full 35%. Despite the lower fat content, it doesn’t compromise on flavour or on that smooth, melt-in-your-mouth consistency. Shards of pistachio dacquoise (nut meringue) add a welcome layer of texture, while the tartness of the orange syrup and the hit of acid from the orange segments bring balance and brightness.
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Fig and Goat Cheese Bites with Pistachios and Honey
It’s no surprise that fig trees like things hot and dry. And while our rooftop gets its fair share of sunshine, we’re the first to admit that Canada is not exactly Greece. Regardless, our fig tree repaid us for our undivided attention by producing no fewer than (drum roll) 10 perfect figs this year. To fully honour the miraculous fruits, we turned them into bite-sized appetizers that transported us to the Mediterranean.
