PISTACHIO LOAF
Pistachios are the star of this cake. Instead of a butter cake with the occasional bite of pistachio, this is a dense, nutty cake completely permeated by nuts. Replacing most of the flour with ground pistachios gives the cake a coarse, almost chewy texture and intense flavor. It's lovely without, but if you'd like you can also top it with a simple lemon glaze made by combining lemon juice and confectioners' sugar.
Provided by Samantha Seneviratne
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2- by 4 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the entire pan. Pulse 1 cup of the pistachios and 1/4 cup of the sugar in a food processor until very finely ground. Transfer the pistachio mixture to a large bowl. Whisk in the flour, baking powder, baking soda and salt.
- In a large bowl, beat the butter and the remaining 3/4 cup sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Beat in the eggs, one at a time, and beat until combined. Beat in the lemon zest. In three additions, beat in the pistachio-flour mixture, alternating with additions of buttermilk, starting and ending with pistachio-flour mixture. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with moist crumbs attached, 50 to 60 minutes.
- Transfer the pan to a rack to cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake and then tip the cake out of the pan. Remove the parchment, turn the cake right side up, and let it cool completely. Sprinkle the remaining pistachios on top of the cake before serving.
HAM LOAF
"I COPIED this recipe exactly the way Grandma has written it in her worn cookbook. The only difference today is that I can't get home-smoked ham like those Grandpa used to cure in his old-fashioned smokehouse. But that never matters to hungry folks at the table-Grandma's recipe is a winner every time!"
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the eggs; add milk, bread crumbs and pepper. Add ham and pork; mix well. In a shallow baking pan, shape meat mixture into an 8x4-in. oval. Insert a thermometer. Bake at 350° for 30 minutes. , Meanwhile, combine glaze ingredients. Spoon over loaf. Bake 40 minutes longer or until the thermometer reads 170°, basting occasionally with glaze.
Nutrition Facts :
PATE WITH PISTACHIOS
Provided by Pierre Franey
Categories appetizer
Time 1h15m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees.
- Cut pork and veal into cubes and set aside.
- Cut ham into 1/2-inch cubes. There should be about 2 cups. Set aside.
- Carefully trim chicken livers. Cut off and discard any connecting membranes.
- Heat butter in a heavy skillet and add shallots. Cook briefly, stirring. Add chicken livers and sprinkle with thyme and bay leaf. Cook about 2 minutes, stirring occasionally.
- Put cubed veal into the container of a food processor or electric blender and blend slightly finer than store-bought hamburger. Empty veal into a mixing bowl.
- Put pork into the container of a food processor or electric blender and blend a little coarser than store-bought hamburger. Add pork to veal.
- Put liver mixture into the container of a food processor or electric blender and blend as finely as possible. Pour and scrape this into the bowl with ham and veal. Add the reserved two cups of cubed ham and the pistachios. Add allspice, cloves, nutmeg, cinnamon, cayenne, wine, salt and pepper and blend well with fingers. To test mixture for seasoning, shape a small portion of the mixture into a patty and cook, turning once, in nonstick skillet until cooked through. Taste the patty and add more seasonings as desired.
- Pack the mixture into a 5- or 6-cup loaf pan. Smooth over the top, rounding it slightly. Place bacon slices on top. Cover closely with foil and place pate in a heatproof baking dish. Set the dish on the stove and pour boiling water around loaf pan. Bring the water to the boil. Place the pate in the water bath in the oven and bake 45 minutes or to an internal temperature (using meat thermometer) of 150 degrees. Remove pate from oven and let stand until ready to serve.
- This pate is excellent hot or cold. Cut it crosswise into slices and serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 461 milligrams, Sugar 2 grams, TransFat 0 grams
HAM LOAF WITH PISTACHIOS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Cut the ham into cubes and, in a food processor, chop it medium coarse. Set aside.
- Melt the butter in a skillet and add the onion, garlic, mushrooms, celery, salt and pepper. Cook briefly until vegetables are wilted. Add the chicken broth; bring to a boil and cook for 3 minutes. Remove and let cool.
- Spoon the mixture into a bowl. Add the ham, bread crumbs, eggs, pistachios, sour cream, cumin, nutmeg and parsley. Blend well.
- Butter a loaf pan that measures 9 by 5 by 2 1/2 inches. Add the mixture and pack well. Smooth over the top and put in the oven. Bake 40 minutes. Remove from the oven and let stand in a warm place at least 10 minutes before serving. Serve hot with sweet relish or chutney.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 34 grams, Fiber 7 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 2624 milligrams, Sugar 6 grams, TransFat 0 grams
HAM LOAF
Ham loaf served with horseradish sauce. A slightly sweet ham loaf that is great for holidays, everyday dinners, and sandwiches.
Provided by Susan
Categories Main Dish Recipes Pork Ham Brown Sugar
Time 1h20m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the ground ham, ground pork, onion, oats, eggs, parsley, ground mustard, pepper, and evaporated milk in a large bowl. Mix well. Form in to 2 loaves; place into 9x13 inch baking pans.
- Bake loaves in preheated oven for 30 minutes. Stir the brown sugar and vinegar together in a small saucepan; boil for 1 minute. Remove loaves from oven, and pour brown sugar mixture over. Return loaves to oven; baste frequently with the pan juices until browned and cooked through, 30 to 45 minutes longer.
- Combine the mayonnaise, sour cream, horseradish, and lemon juice in a small bowl. Season to taste with salt and pepper. Serve sauce over sliced ham loaf.
Nutrition Facts : Calories 748 calories, Carbohydrate 50.3 g, Cholesterol 173.9 mg, Fat 42.5 g, Fiber 2.2 g, Protein 41 g, SaturatedFat 13.5 g, Sodium 264.7 mg, Sugar 37.4 g
HAM LOAF WITH PISTACHIOS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the ham into cubes. Using a food processor, chop the ham into medium-coarse texture.
- Melt the butter in a skillet and add the onion, garlic, mushrooms, celery, salt and pepper. Cook briefly until wilted. Add the chicken broth and bring to a boil. Cook 3 minutes, remove from heat and let cool.
- Preheat the oven to 425 degrees.
- Spoon the mixture into a bowl and add the ham, bread crumbs, eggs, pistachios, sour cream, cumin, nutmeg and parsley. Blend well.
- Butter a 9-by-5-by-2 1/2-inch loaf pan. Add the mixture and pack well. Smooth over the top and place in the oven. Bake 40 minutes. Remove from the oven and let stand in a warm place at least 10 minutes before serving. Serve hot with sweet relish or chutney.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 34 grams, Fiber 7 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 2624 milligrams, Sugar 6 grams, TransFat 0 grams
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