Pistachio Feta Stuffed Strawberries Make A Delicious Easy Elegant Recipe For Entertaining

Steps:

• Make the dough: In a food processor, pulse to combine flour, salt and sugar. Add butter and cream cheese and pulse until lima-bean-size pieces form. Drizzle in lemon juice and 3 tablespoons/45 milliliters ice water, then pulse just until dough comes together, adding another tablespoon/15 milliliters of water if dough looks dry. Pat into a disc, wrap in plastic, and chill at least 1 hour and up to 3 days.
• Make the strawberry compote: Combine approximately 2/3 of the strawberries in a small pot with the lemon juice and 1 to 2 tablespoons granulated sugar to taste, depending on sweetness of the berries. Cook over medium heat until strawberries start to break down and juices are thick and syrupy, about 12 minutes. Let cool. Compote can be made up to 5 days ahead and stored in the refrigerator.
• Make the frangipane: In a food processor, process 3/4 cup/100 grams shelled raw pistachios and remaining 1/2 cup/100 grams sugar until finely ground. Add butter; pulse until combined, then add 2 eggs, the brandy, the lemon zest and the almond extract (if using), and pulse until smooth.
• Heat oven to 375 degrees. Dust a work surface with flour. Roll out dough to a 16-inch circle (it will be just slightly thicker than 1/8-inch), then transfer to parchment-lined baking sheet.
• Leaving a 3-inch border around the edges, spread the frangipane filling evenly over dough. Using a slotted spoon, dollop strawberry compote over frangipane, spreading any syrup gently so the compote and frangipane remain in separate layers, then fold dough edges up over the filling. About 6 to 8 inches of the filling should be exposed.
• In a small bowl, whisk remaining egg with 1 tablespoon cold water, then brush over the dough. Sprinkle with turbinado sugar and chopped pistachios. Bake until edges are deeply golden, 40 to 50 minutes. Transfer to a wire rack to cool completely. To serve, top with remaining halved strawberries and dust with confectioners' sugar.

Steps:

• Place strawberries on a cutting board and cut off tops; remove bottom tips so they sit flat. Using a small paring knife, hull out the center of each berry. , In a small bowl, beat cream cheese and sour cream until smooth. Pipe or spoon filling into each berry. Top with crushed graham crackers. Refrigerate until serving.

Steps:

• Make wafers:
• Preheat oven to 325° F. and spray a heavy or non-stick baking sheet with cooking spray or line with parchment paper.
• Rub off loose skins from pistachios and in a food processor grind nuts with granulated sugar. In a bowl whisk together pistachio mixture, flour, and salt and whisk in whites, butter, and vanilla until combined well. Drop rounded teaspoons batter 5 inches apart onto baking sheet and with back of a spoon spread into 3 1/2- to 4-inch rounds. Bake wafers in middle of oven 8 minutes, or until golden.
• Working quickly, transfer hot wafers with a thin metal spatula to a rack to cool completely. (If wafers become too crisp to remove from baking sheet, return to oven 1 minute, or until heated through and pliable.) Make more wafers with remaining batter in same manner, spraying or re-lining sheet for each batch. Wafers may be made 2 days ahead and kept in an airtight container at room temperature. Makes 16 to 20 wafers.
• Into a chilled bowl scrape seeds of vanilla bean and add cream and granulated sugar. With a whisk or an electric mixer beat mixture until it holds stiff peaks. Whipped cream may be made 2 hours ahead and chilled, covered. Whisk cream briefly before using.
• Just before serving, assemble mille-feuillantines:
• Put a wafer in center of each of 4 plates. Spread about 2 tablespoons whipped cream on each wafer, leaving a 1/4-inch border, and top with half of strawberries. Put another wafer on top of strawberries and top in same manner with remaining cream and strawberries. Dust 4 wafers with confectioners' sugar and put on top of desserts. Garnish each mille-feuillantine with a strawberry and sprinkle plates with pistachios.

Steps:

• Line a standard 5-by-9-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Pulse pistachios in a food processor until coarsely chopped (some will break down to a coarse grind). Transfer to a small bowl; do not wipe processor clean. Place strawberries and 3 tablespoons sugar in processor; puree until smooth and transfer to a fine sieve set over a bowl. Stir puree, pressing on solids to extract as much liquid as possible; discard solids.
• Combine egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water. Beat on high speed (or vigorously by hand) until pale yellow and tripled in volume, about 3 minutes. Transfer bowl to a larger bowl of ice water; stir until mixture is very thick and cool, about 3 minutes.
• Beat together cream and vanilla in a large bowl until soft peaks form. Whisk 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until thoroughly incorporated.
• Pour 1/2 of cream mixture into strawberry puree. Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top. Fold pistachios into remaining cream mixture and pour evenly over strawberry cream; smooth top. Fold plastic wrap over surface and freeze at least 12 hours and up to 3 days. To serve, peel plastic from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into 3/4-inch-thick slices.

Steps:

• In a medium skillet, toast pistachios over medium heat, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool. In a large bowl, whisk together 1/4 cup oil and vinegar; season with salt and pepper, and set dressing aside.
• Heat remaining tablespoon oil in skillet over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (in batches if necessary), turning once, until opaque throughout, 2 to 3 minutes per side. Transfer to a cutting board, and thinly slice crosswise.
• Add pistachios, lettuce, parsley, and scallions to bowl with dressing, and toss to combine. Divide among serving bowls; top with chicken, feta, and oranges.