DRIED CHERRY AND ALMOND COOKIES WITH VANILLA ICING
Provided by Giada De Laurentiis
Categories dessert
Time 2h57m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- For the Cookies:
- In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.
- Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).
- Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
- Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.
- For the Icing:
- Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.)
- Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.
- Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
- Cook's Note Alternative:
- Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.
SAFFRON QUINOA WITH DRIED CHERRIES AND ALMONDS
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color. If you have coconut oil on hand, the naturally sweet flavor pairs nicely with the cherries and almonds.
Provided by Louisa Shafia
Categories Side Passover Quinoa Spring Dried Fruit Cherry Saffron Almond Wheat/Gluten-Free Vegetarian Vegan
Number Of Ingredients 9
Steps:
- Crush saffron, if using, with the handle of a wooden spoon (or crush between your fingers) in a small bowl until a powder forms. Add 1 Tbsp. hot water. Swirl gently; set aside to steep.
- Heat 1 Tbsp. oil in a large pot over medium-high. Add almonds, cinnamon, cayenne, and 1/4 tsp. salt and cook, stirring occasionally, until toasted and fragrant, about 2 minutes. Using a slotted spoon, transfer almonds to a small bowl; reserve oil in pot.
- Heat oil in pot over medium-high. Add onion and remaining 2 Tbsp. oil and 1 1/2 tsp. salt, reduce heat to medium, and cook until onion is light brown and translucent, about 5 minutes. Add quinoa and cook, tossing to coat, until fragrant and beginning to brown, 1-2 minutes.
- Stir in 4 cups water, cover pot, and bring to a boil. Reduce heat to low and simmer until quinoa is cooked and water is absorbed, 20-30 minutes. Remove from heat, sprinkle cherries over, cover, and let sit 10 minutes.
- Transfer 2 cups quinoa mixture to a medium bowl. Reserve 1/2 cup toasted almonds, then toss remaining almonds with remaining quinoa mixture and transfer to a platter. Toss quinoa in bowl with saffron water until coated, then garnish platter with saffron quinoa. Top with remaining toasted almonds.
- Do Ahead
- Quinoa, with cherries, can be cooked 3 days ahead. Transfer to a resealable container and chill. Reheat over low on stovetop or in a 300°F oven until warmed.
SPINACH-QUINOA SALAD WITH CHERRIES AND ALMONDS
Haven't tried this yet, but it looks delicious. Can also use either couscous or bulgur, if you like. Cooking time includes chilling the completed salad in the refrigerator for 30 minutes to allow the flavors to develop. From VT July/Aug 2006
Provided by Annisette
Categories Cherries
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Spread almonds on baking sheet, and toast 7-10 minutes, shaking pan occasionally, until golden brown. Cool.
- Bring 3 cups salted water to boil in pot over med-high heat. Stir in quinoa. Reduce heat to medium low and simmer, covered, 15 minutes or until all liquid is absorbed.
- Remove pot from heat and allow to cool, covered.
- Lay 5 or 6 spinach leaves on top of one another on a cutting board. Roll tightly into a cylinder. Slice into slivers. Repeat with remaining spinach.
- In large serving bowl, toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas, and red onion.
- In small bowl, whisk together yogurt, olive oil, lemon juice, and garlic. Pour yogurt mixture over salad, and toss to coat.
- Season with salt and pepper, to taste.
- Chill the salad for 30 minutes to allow the flavors to develop.
- Serve.
Nutrition Facts : Calories 401.6, Fat 14.3, SaturatedFat 1.7, Cholesterol 0.6, Sodium 240.1, Carbohydrate 59.4, Fiber 8.2, Sugar 8.8, Protein 12.6
HONEY-QUINOA SALAD WITH CHERRIES AND CASHEWS
It's hard to relax with your stomach rumbling. Serve up a light, yet hunger-busting salad. If making this ahead, add the vinaigrette just before serving.
Provided by Allrecipes Magazine
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Stir water, quinoa, and 1/4 teaspoon salt together in a saucepan; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 10 minutes. Remove from heat. Let stand for 10 minutes.
- Meanwhile, whisk honey, ginger, vinegar, lime juice, garlic, remaining 1/4 teaspoon salt, and pepper together in a small bowl. Slowly add olive oil, whisking constantly, until fully incorporated.
- Fluff quinoa with a fork. Stir together quinoa, cherries, cashews, dried apricots, and red onion in a large bowl. Add lettuce. Drizzle with 1/2 cup honey vinaigrette; toss to coat. Serve salad with remaining vinaigrette.
Nutrition Facts : Calories 468.6 calories, Carbohydrate 61.1 g, Fat 23.8 g, Fiber 5.5 g, Protein 8.7 g, SaturatedFat 3.7 g, Sodium 410.8 mg, Sugar 33.3 g
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