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Have guests been “springing” up in your home? Then treat your friends and family to these fun and simply delicious seasonal recipes from Iron Chef Alex Guarnaschelli and Fisher Nuts. It’s the perfect light fare for all of your springtime get-togethers.
* Start with: Grilled Shrimp with Walnuts and Scallions
Prep time: 10 minutes
Cook time: 4 minutes
Yield: 8 servings
Walnut and scallion mixture:
1 cup finely chopped Fisher walnut halves and pieces, lightly toasted
The zest and juice from 1 lemon
1/4 teaspoon kosher salt
1/3 cup extra virgin olive oil
5 scallions cut into thin rounds, green and white parts both
2 pounds large shrimp, shelled and deveined
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
Walnut and scallion mixture: Whisk all ingredients together in a medium bowl, set aside.
Shrimp: Preheat the grill and make sure it is hot before cooking the shrimp. Thread the shrimp on two skewers, and season with salt and pepper. Coat with vegetable oil and place on the hottest part of the grill. Cook for 2-3 minutes and then turn over. Cook for an additional 2-3 minutes, or until shrimp are opaque and have cooked through. Remove the shrimp from the skewers and transfer them to the bowl containing the walnut and scallion mixture. Arrange shrimp on a platter. Serve immediately.
Note: For easier cooking use two skewers when cooking shrimp, thread one through the area by the head of the shrimp, the other by the tail. This will keep the shrimp flat and will prevent them from spinning or falling through the grates during cooking.
No time to grill? This recipe works just as well sauteed. Heat the oil in a large skillet and cook the shrimp for 3-4 minutes or until cooked through. Season with pepper.
* Serve with: Spiced Almond, Grape and Mixed Green Salad
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 6 servings
3/4 cup Fisher sliced almonds, toasted
1 teaspoon paprika
Pinch of kosher salt
1 teaspoon red wine vinegar
2 teaspoons grainy mustard
1/3 cup extra-virgin olive oil
1/8 teaspoon salt
3 cups mixed greens, washed
6 red radishes, tops trimmed down to 1/2 inch, thoroughly washed and dried
1/4 cup flat-leaf parsley, stemmed, leaves washed and dried
3/4 cup seedless red (or green) grapes, stemmed, washed and dried
Preheat oven to 350 F.
Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into 1/4 inch rounds (with the bit of the tops still attached).
Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.
* Finish with: No Bake Orange Cheesecake with Toasted Almonds
Prep Time: 20 minutes
Yield: 12 servings
7 ounces butter cookies to make 1 1/2 cups crumbs, about 32 round, thin flower shaped cookies
1 cup Fisher Sliced Almonds, toasted, divided
1/2 teaspoon cinnamon
1/4 cup melted unsalted butter
1 pound cream cheese, softened
1 envelope (.25 ounces) unflavored gelatin
1/2 cup store-bought orange juice
1 can (14 ounces) sweetened condensed milk
1 seedless navel orange
Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Finely chop 1/2 cup of the almonds, set aside. Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan. Top the crust with 1/4 cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. Heat over low heat until gelatin is melted, set aside. Grate 1 teaspoon zest from the orange and set aside. Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. Beat in condensed milk; scrape down the bowl after addition. When mixture is smooth, stir in melted gelatin and grated orange rind. Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set.
Peel the rind from the rest of the orange, place it on a cutting board and slice it into 1/4-inch thick rounds. Top the cake with the orange rounds and remaining 1/4 cup sliced almonds.
For more great recipes from Chef Alex Guarnaschelli, visit Fishernuts.com.