Chvre With Pistachios And Honey Recipes

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

Steps:

• In a bowl with an electric mixer beat together the goat cheese, the butter, the garlic paste, the pistachio nuts, the sliced chives, and salt and pepper to taste until the mixture is combined well, spoon the spread into a serving dish, and chill it, its surface covered with plastic wrap, overnight. The spread may be made 2 days in advance and kept covered and chilled. Garnish the spread with the chive blades and serve it with the toasts.

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the orange juice, vinegar, orange zest, honey, salt, cumin and 5 tablespoons walnut oil. Pour over salad; toss to coat. Divide among four serving plates., Place pistachios in a food processor; cover and process until ground. Transfer to a small bowl; stir in bread crumbs. Cut goat cheese into four slices; brush slices with remaining oil. Coat in crumb mixture., In a small nonstick skillet coated with cooking spray, cook cheese slices over medium heat for 1-2 minutes on each side or until golden brown. Place on salads.

Steps:

• PREPARE THE HONEY-ROASTED PISTACHIOS:.
• Preheat oven to 350ºF.
• Warm the honey in a medium bowl to microwave for 10 seconds; warm it slightly.
• Add nuts, sugar and salt to the honey bowl and toss to coat well; toss again.
• Spread the nuts onto a parchment-lined baking sheet, separating them, and bake for 10 minutes.
• Stir the nuts after 5 minutes.
• Cool completely, and then separate again.
• Place the nuts in food processor and make sure not to overprocess. They can be prepared up to one week ahead of time & stored in air tight containers.
• PREPARE THE CRUST:.
• Preheat oven to 350ºF.
• To make crust mix the ground biscotti, sugar, & unsalted butter in large bowl.
• Wrap bottom of 9" springform pan tightly with foil(to prevent water from seeping into the pan while baking in a bain marie.).
• Butter pan with butter or use cooking spray.
• Pour crumb into the prepared pan and press evenly to form a crust.
• Bake the crust until crisp and golden, about 10-12 minutes.
• Cool completely before filling.
• PREPARE THE FILLING:.
• Preheat oven to 350ºF.
• Place cream cheese and sugar in the bowl of an electric mixer, & beat on low speed until batter is smooth.
• Scrape the sides of bowl often to acertain even mixing.
• Add the mascarpone cheese until well combined, then beat in the eggs, one at a time.
• Add lemon or orange zest, juice, vanilla and salt and mix to combine.
• Pour the filling into prepared crust.
• Place the crust pan in a larger pan or deep baking dish.
• Once in oven, add boiling water to come halfway up the sides of the crust pan.
• Bake cheesecake until it's puffed around the edges and the center jiggles a bit when the pan is tapped lightly, about 45-60 minutes.
• Turn off oven and leave the cake in the oven with door slightly open for another 30 minutes to cool gradually, so the top won't crack.
• Remove cake from oven and allow to cool;.
• then chill in the refrigerator overnight. (You can serve after cooling 4 hrs.) However it is preferable to chill a minimum fo 12 hours.
• Carefully remove the sides from springform pan to release cheesecake. Place on a large serving platter or cake stand.
• ASSEMBLY:.
• Sprinkle the pistachios over the entire top of the cheesecake, to garnish. The pistachios will stay put if you apply a little pressure.
• Warm the honey in the microwave for 10 seconds or on stove-top.
• Drizzle honey over the whole cheesecake or over each slice and drizzle the honey on cheesecake as well as on the dessert plate. Also, use a sprinkling of the pistachios and a sprig of mint.
• Now sit back and enjoy this wonderfully delectable dessert with a great cup of freshly brewed coffee.

Steps:

• Preheat oven to 350°.
• In a bowl, whisk goat cheese and half-and-half until smooth.
• Spoon into a small, shallow gratin dish, spreading level. Bake until cheese is hot in center and beginning to firm up at edges, about 15 minutes.
• Drizzle cheese with honey and sprinkle with pistachios. Serve with crackers.