• 2/16 Nat'l Almond Day - 2

    From Dave Drum@1:3634/12 to All on Tue Feb 14 12:34:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Almond Joys
    Categories: Five, Candy, Chocolate, Nuts
    Yield: 12 Candies

    3/4 c Dry unsweetened flaked
    - coconut
    3/4 c Sweetened flaked coconut
    3 tb Light corn syrup *
    12 Whole, unsalted, roasted
    - almonds
    6 oz Bittersweet (60% cocoa)
    - chocolate, coarse chopped

    In a medium bowl, combine unsweetened and sweetened
    coconut. Stir in light corn syrup and mix to combine
    (tip: use your hands to ensure even mixing). If mixture
    appears dry (or has trouble sticking together) add
    additional corn syrup, 1 tsp at a time. Shape coconut
    mixture into 1" balls, then flatten to form 1/2" x
    1 1/2" logs. Transfer to a parchment or waxed paper
    lined tray. Top each log with one whole almond,
    pressing gently into the center to adhere.

    Loosely cover tray with foil and freeze logs for 20-30

    In the meantime, melt chocolate over a double boiler.
    Using two spoons, carefully dip each log in the melted
    chocolate, being sure to cover completely. Transfer to
    a parchment paper lined tray. Once all logs have been
    covered, transfer tray to refrigerator. Allow the
    candies to chill at least 30 minutes (or until chocolate
    hardens). Transfer candies to an airtight container and
    store in the refrigerator for up to 1 week (if they last
    that long).

    Makes 1 dozen.

    * NOT the same as high fructose corn syrup, a modified
    corn syrup used in commercial food products.

    From: http://peanutbutterandjargon.com

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  • From Dave Drum@1:3634/12 to All on Thu Feb 15 18:00:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: BBQ Goat w/Lemon Salad & Almond Pesto
    Categories: Lamb/mutton, Nuts, Citrus, Chilies, Greens
    Yield: 4 Servings

    2 Fresh hind legs of goat
    4 cl Garlic
    1 c Fresh mint leaves
    2 tb Fresh ground black pepper
    1/2 c Virgin olive oil
    Sea salt

    MMMMM------------------------LEMON SALAD-----------------------------
    4 Lemons; peeled, sliced very
    - thin
    6 tb Extra virgin olive oil
    1 tb Sea salt
    1 tb Fresh ground black pepper
    2 bn Arugula; washed, spun dry

    MMMMM------------------------ALMOND PESTO-----------------------------
    1 c Blanched almonds
    1/2 c Green olive pesto (see basic
    - recipe)
    1 tb Hot red pepper flakes
    1/4 c Orange juice
    1/4 c Extra virgin olive oil

    Light barbecue or grill.

    Rinse and pat dry goat legs.

    In a blender, mix garlic, mint leaves, pepper and
    olive oil until smooth paste is formed. Rub paste all
    over both legs and season with salt. Place on barbecue
    and cook, turning frequently, until pink at bone,
    about 45 minutes

    Meanwhile, prepare lemon salad by mixing lemons, extra
    virgin olive oil, salt and freshly ground pepper in a
    large mixing bowl. Allow to stand at room temperature
    until ready to serve with meat. In a blender, mix
    almonds, green olive pesto, hot pepper flakes, orange
    juice and olive oil until smooth and thick. Remove and
    set aside.

    When goat is cooked, remove from grill to allow to
    rest for 10 minutes. Toss arugula with lemon salad and
    arrange on platter. Carve goat into 1/4-inch thick
    slices and arrange on platter. Drizzle with almond
    pesto and serve.

    Yield: 4 servings

    Recipe By: Molto Mario Show #MB5692

    From: http://www.recipesource.com

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