ALMOND FACTS

The almond tree produces the oldest and most widely grown of all the world's nut crops.  The dry, leathery almond fruit surrounds a seed or kernel - the almond nut - which is harvested when the fruit dries and splits open.  Of the two major types of almonds grown, the sweet almond, is cultivated for its edible nut.

NUTRITIONAL INFO

RECIPES

Roasted Sweet Garlic and Almond Soup
-- Created by Jamie Oliver

Ingredients
10 to 12 cloves garlic
2 heaped cups blanched almonds
5 oz. (4 to 5 slices) sourdough bread, crusts removed
1 cup low-fat milk
1 to 2 cups chicken stock or water
A drizzle of sherry vinegar
A drizzle of Tuscan extra virgin olive oil
Sea salt and freshly ground black pepper
A small bunch of green grapes, quartered
A few sprigs of fresh marjoram, chopped

Directions

Roasted Almonds with Coriander, Chili and Olive Oil
-- Created by Jamie Oliver

Ingredients
1/2 tablespoon olive oil
1 1/2 cups blanched almonds
1 teaspoon coriander seeds, crushed
1 to 3 small dried red chili peppers
2 generous pinches of sea salt

Pan Roasted Chicken Breasts Stuffed with Smashed Almonds, Mascarpone and Lemon
-- Created by Jamie Oliver

Ingredients
4 large boneless chicken breasts – free range, skin on
1/2 cup of Roasted Almonds with Coriander, Chili and Olive Oil – see recipe above
6 large heaped tablespoons of mascarpone cheese
Zest and juice of 1 lemon
1/4 cup chicken stock
1/2 cup Chardonnay
Olive oil
Sea salt and ground black pepper
2 bulbs of fennel
1 lb fresh spinach
salt and pepper

Method: To make Almond Breadcrumb Stuffing: In bowl, combine butter, garlic and parsley; set aside. Sprinkle breadcrumbs with wine; mix into the butter mixture until well combined. Stir in almonds until well mixed. Season with salt and pepper; set aside. Makes 4 1/2 cups

Quick Saute of Zucchini with Toasted Almonds and Pecorino
Chef Jimmy Bradley
The Red Cat
New York, NY
 

Method: For each serving, to order: In skillet, heat 1 tablespoon olive oil over high heat until hot. Add 1 ounce (1/4 cup) almonds; saute until golden brown. Add 8 ounces zucchini; saute 30 seconds or until crisp-tender. Season with salt and pepper to taste. Mound on appetizer plate. Garnish with 1/2 ounce Pecorino Romano.
 

Spinach and Apricot Filled Almond Tarts
From Chef James Mazzio
Triana Restaurant, 
Boulder, CO
 

Method: Heat oven to 375ºF. To make Almond Tart Shells: In mixer bowl, beat butter and sugar 3 to 4 minutes or until creamy. Add eggs and almond extract; beat 1 to 1 1/2 minutes or until light and creamy. In another bowl, combine flour, almonds and salt; mix well. Gently fold flour mixture into butter mixture. Do not overmix. Form dough into 2 (12 x 2-inch) rolls. Wrap tightly; chill 1 hour. Cut each roll of dough into 12 (3-ounce) slices. Press 1 slice into each of twenty-four 4 1/2-inch tart pans with removable bottoms. Arrange pans on baking sheets. Bake 10 to 15 minutes or until shells are golden brown and firm to the touch. Cool on wire racks. Carefully unmold. Makes 24 tart shells

Rolled Lamb Shoulder with Almond and Olive Purée
Chef Gerald Hirigoyen
Pastis, San Francisco CA
 

Method: To make Olive Puree: In food processor, process all ingredients until smooth. Cover; set aside. Makes 1 cup

Heat oven(s) to 425° F. For Lamb Roasts: In small bowl, combine salt, cayenne pepper and white pepper; set aside. On clean work surface, lay each roast flat with cut sides on top; rub pepper mixture evenly onto top surface of each roast. On each roast top surface, spread 1/3 cup Olive Puree and sprinkle 3 ounces almonds. Beginning with long ends, roll up roasts. Secure each with kitchen twine, tying crosswise and lengthwise; set aside. In each of 3 shallow roasting pans over high heat, heat 1/2 cup olive oil. Add 1 roast to each pan and brown on all sides. Add 10 ounces onions and 5 ounces garlic to each pan. Place pans in oven(s) and cook 15 minutes. Turn roasts over and add 1 bottle of wine to each pan. Cook 45 minutes longer, basting every 15 minutes. Add 1 cup vegetable stock to each pan; cook 15 minutes longer or until internal temperature is 160°F. Remove roasts from pans and let rest on cutting board 20 minutes, covered with foil.

To make Pan Gravy: Strain pan juices from roasting pans; discarding vegetables. Transfer pan juices to saucepan; reduce to 6 cups. Skim any visible fat. Season to taste with salt and pepper. Cover; keep warm. Makes 6 cups

For each serving, to order: Arrange 1 6-ounces slice lamb roast on plate. Spoon 1/4 cup sauce and 1 tablespoon almonds around lamb.

Pumpkin Tortelloni with Almonds in Brown Butter Sage Sauce
Chef Carlo Cavallo,
Sonoma Meritage
Sonoma, CA
 

Method:
To make Pumpkin Tortelloni: In bowl, combine pumpkin, almonds and Parmesan. Season with salt and pepper; set aside. For each tortelloni, brush top of 1 square with egg wash. Place 1 teaspoon pumpkin mixture onto center. Fold pasta diagonally in half to form a triangle; seal edges, pressing to remove any air pockets. Pull together two opposite corners to overlap, pressing to seal. Place tortelloni on floured sheet pans; cover and chill..

Sage Butter: In saucepan, heat butter and sage over medium-high heat until butter begins to brown and sage is crisp. Keep warm. Makes 3 cups.

For each serving, to order:: Cook 8 tortelloni in boiling salted water 1 to 2 minutes or until al dente. (Tortelloni will float when almost done.) Remove tortelloni; drain and plate. Drizzle with 2 tablespoons Sage Butter, allowing 2 to 3 sage leaves per serving. Garnish with 2 tablespoons almonds and 2 tablespoons Parmesan.

Note: One pound, 10 ounces cooked and puréed butternut squash may be substituted for pumpkin; adjust seasonings as necessary. Proceed as directed.

Almond Pound Cake with Plums and Cardamom Ice Cream
Chef Gabrielle Hamilton
Prune Restaurant
New York, NY
 

Method: