Cashew Nut Nog Recipes
CASHEW NUT NOG
Provided by Claire Saffitz
Categories Candy Dessert Kid-Friendly Cashew Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield 12 servings
Number Of Ingredients 17
Steps:
- Combine cashews, hazelnuts, and 4 cups hot water in a blender or a large bowl. Tie up orange zest, cinnamon, star anise, and cloves in a layer of cheesecloth. Lightly crush spices with a wooden spoon to release oils and add to nut mixture. Let sit overnight.
- Remove spice bundle; discard. Blend nut mixture 2 minutes. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a large pitcher, squeezing out as much liquid as possible. Whisk coconut milk, agave, and vanilla into nut milk. Cover and chill until cold, at least 3 hours.
- Just before serving, beat egg whites in a medium bowl to soft peaks; beat in powdered sugar, cornstarch, and cream of tartar. Combine rum, if using, and nut milk mixture in a punch bowl. Top with meringue and sprinkle with nutmeg.
- DO AHEAD: Nut milk mixture can be made 5 days ahead. Keep chilled.
CASHEW NUT ROAST WITH STUFFING
This nut loaf is a perfect vegetarian alternative to the traditional Thanksgiving turkey. Although not the most lovely looking dish you might imagine, it is amazingly delicious, and even omnivores enjoy it! I like serving it with a spicy cranberry sauce. A mushroom gravy might be good with it, but it's already rich enough to hold its own without. Leftovers are awesome!
Provided by JeanSgt
Categories Meatloaf
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Sauté the onion and garlic in the oil until tender, then remove from heat.
- Chop or grind the cashew nuts with the bread.
- Add the cashew/bread mixture to the sautéed onion and garlic, then mix in the remaining roast ingredients: broth, nutmeg, lemon juice, salt, and pepper.
- In a separate bowl, mix together all stuffing ingredients: bread crumbs, butter, onion, celery, thyme, marjoram, sage, parsley, and salt.
- Put half the cashew mixture into a greased loaf pan that is either nonstick or lined with parchment paper.
- Layer all the stuffing on top of the of the first layer of cashew mixture in the loaf pan.
- Layer the rest of the cashew mixture on top of the stuffing layer.
- Dot top of the loaf with margarine.
- Place the loaf pan on a cookie sheet to catch drippings, and bake in a preheated oven at 400 °F for 30 minutes, or until firm and lightly browned (loosely cover the roast with foil if it browns too quickly).
- Allow it to cool a few minutes, then use a knife to loosen it from the sides of the pan, and turn it out onto a plate.
Nutrition Facts : Calories 750.1, Fat 43.6, SaturatedFat 10.1, Cholesterol 10.2, Sodium 515.6, Carbohydrate 75.9, Fiber 6.5, Sugar 10.9, Protein 19.8
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Step 1. Combine cashews, hazelnuts, and 4 cups hot water in a blender or a large bowl. Tie up orange zest, cinnamon, star anise, and cloves …
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- Combine cashews, hazelnuts, and 4 cups hot water in a blender or a large bowl. Tie up orange zest, cinnamon, star anise, and cloves in a layer of cheesecloth. Lightly crush spices with a wooden spoon to release oils and add to nut mixture. Let sit overnight.
- Remove spice bundle; discard. Blend nut mixture 2 minutes. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a large pitcher, squeezing out as much liquid as possible. Whisk coconut milk, agave, and vanilla into nut milk. Cover and chill until cold, at least 3 hours.
- Just before serving, beat egg whites in a medium bowl to soft peaks; beat in powdered sugar, cornstarch, and cream of tartar. Combine rum, if using, and nut milk mixture in a punch bowl. Top with meringue and sprinkle with nutmeg.
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