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Recipes
Try award winning Almondina® Biscuits in these terrific recipes:
Asian Chicken-and-Noodle Salad with Almondina Sesame Biscuit Topping
By Jeanne Jones
Special to The News, The Buffalo News
1/4 cup chopped raw almonds
Dressing:
1/4 cup frozen, unsweetened apple juice concentrate, undiluted and thawed
1/4 cup rice vinegar
1 1/2 tablespoons dark sesame oil
2 teaspoons peeled and finely chopped fresh ginger
2 garlic cloves, pressed or minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
Salad:
6 cups water
4 ounces instant Chuka Soba noodles (available in most Asian markets and supermarkets)
2 cups julienne-cut cooked skinless chicken breasts
6 cups shredded or thinly sliced Napa cabbage
4 scallions, chopped, 1 cup
8 Almondina Sesame Biscuits, crumbled for topping, 1 cup
8 Almondina Sesame Biscuits, whole for garnish, optional
4 scallion tops for garnish, optional
Place the chopped almonds in a small skillet and
place over medium heat. Cook them, stirring frequently,
until a golden brown, about 5 minutes. Set aside.
Combine the dressing ingredients in a large bowl.
Mix thoroughly and set aside.
Put the water in a large saucepan and bring to a boil.
Add the noodles and cook, stirring for about 3 minutes.
Drain the noodles thoroughly and place in the bowl containing
the dressing and mix well. Add the chicken, cabbage and
chopped scallions and again mix well. Cover and refrigerate
for several hours, or overnight, before serving.
To serve, add the almonds to the cold salad and mix well.
Place 1 1/2 cups of the salad on each of four large plates.
Sprinkle 1/4 cup of the crumbled
Almondina Sesame Biscuits
over the top of each salad. Garnish each serving with 2 whole
Almondina Sesame Biscuits
and a scallion top stuck in the center, if desired.
Makes 4 servings.
Almondina Chocolate Mousse Tart
From Marshall Field's
Published in ToledoBlade.com, October 15, 2002
For the Crust:
2 4 oz. packages Almondina Cinnaroma Cookies (yields 2 cups crumbs)
7 tablespoons butter, melted
For the Chocolate Mousse:
9.2 oz. Marketplace Confection Almond Chocolate Bars
1 cup whipping cream, whipped to stiff peaks
For the Topping:
1 pint whipping cream, whipped to form stiff peaks
4 oz. semisweet chocolate, melted and cooled slightly
To make the crust: Lightly grease a 10 or 11-inch tart pan
with removable bottom. In the bowl of a food processor, process
Almondina cookies until finely ground. Remove to a medium bowl, and
then add the melted butter. Mix to combine. Then press crumb mixture
evenly in the bottom and up the sides of the prepared tart pan.
Place tart crust in freezer while preparing the mousse.
To make the mousse: Melt chocolate in a double boiler or
in a bowl over simmering water. Cool slightly. In the bowl of an
electric mixer, whip the cream until stiff peaks form. Fold a
little of the whipped cream into the chocolate to lighten it up,
then fold the rest of the whipped cream into the chocolate, being
careful not to deflate the whipped cream. Spread into the crust and
chill overnight.
To make the topping: Drizzle melted chocolate over the mousse filling.
Then place the whipped cream into a pastry bag fitted with a large star
tip and pipe desired design on the top of the tart.
Makes 8-10 servings.
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