Pistachio Paste Is a Little Pantry Luxury

This is Highly recommended, a column devoted to what people in the food industry are obsessed with eating, drinking, and buying right now.

What’s green and liquid and costing $ 24 a glass? Pistachio paste! But if you can think of anything else, I’ll be all ears.

I recently bought a glass on the spur of the moment pistachio, an Italian pistachio paste, at Zingermans in Ann Arbor, Michigan, my personal Temptation Island on the USA Network. Technically, it’s a pistachio cream, probably to indicate that olive oil has been added to give it that silky-smooth texture. Pistacchiosa is made from Sicilian pistachios that are grown and supposedly have been grown on volcanic soil a stunningly sweet and “richly concentrated taste”“Compared to Turkish, Iranian or Californian nuts. For me, it’s the deep nuttiness and just sweet-enough taste that makes me hide it in the cellar for personal use only. This morning I dabbed something on a shortbread biscuit. A little luxury.

Sicilian pistachio spread

You will find that no two pistachio pastes are alike. Some may have pistachios, sugar, and powdered milk, others may be based on almond extract for flavor, and some are actually 100% pistachio butters – but they’re all expensive. Some are sweetened and some are not; Pistachio butter is usually unsweetened. (I’ve found that baking recipes after pistachio paste shows the sweetened version, such as almond paste. You can always add the pistachio paste, taste your batter, then add more sugar / honey if needed.)

Pistacchiosa is not only my favorite because it has the best name, but also because it has an almost hearty note thanks to the high-quality olive oil. It doesn’t contain any ingredients like powdered milk or almond extract that would dampen the pistachio flavor, and the added oil gives it a sensual, silky texture. It trickles from the edge of the spoon in moss-green ribbons.

Other good options: This is the sweetened pistachio paste Claire Saffitz hid for her Gourmet makes Ben & Jerry’s ice cream, and then there is always this smaller glass from Eataly, or if you want to go out and make your own there is my baking queen Stella Parks recipe (not today, Stella!). If you have a Middle Eastern market near you, look for Turkish Pistachio Paste or Sample what’s on etsy to taste the difference.

What to do with your glass of pistacchiosa:

Most people seem to buy pistachio paste to mix with buttercream Macaroons. You could do that!

Speaking of buttercream, you can mix pistachio paste in your favorites Frosting Recipe to crown your next birthday cake.

Mix ½ cup of pistachio paste with 4 tablespoons of unsalted butter to make a pistachio frangipane and use it to fill fingerprint cookies, or fill cupcakes with it, or under a pile of raspberries and strawberries in one pancakes. (Impressive!!!)

By doing Bouchon Bakery cookbook, there is a recipe for pistachio madeleines that uses pistachio paste, oh là là.

Either Make pistachio ice cream yourself or follow the instructions of my aunt Barb and buy a pint of your favorite vanilla, let it warm up on the counter for 20 minutes and then use all your upper body strength to swirl in pistachio paste.

Mix up a quarter cup or so in whipped cream, serve with berries. (Note: when I did this, it was best on the first day; the oil seemed to form the whipped cream a little on the second day.)

… or use that pistachio whipped cream to make Fill the cream puffs!

Decorate pancakes.

Decorate sugar cookies.

Milkshake.

Recreate the Starbucks pistachio latte by mixing it with your milk of choice before steaming.

Make oatmeal more exciting!

Pistachio breakfast rolls with pistachios THREE WAYS.

Spread it like a glaze on a warm stove Olive oil cake or Lemon cup cake. I don’t recommend adding it to the cake batter as you will need almost all of the jar to season the cake and this stuff is too expensive for that. Spread it on a piece of cake or a warm biscuit to make it shine properly.

Or go ahead, use the whole jar and go this stunning pistachio cake with raspberry cream.

There is always toast.

I could go on, but by this point I have almost used up the glass and I know exactly how to empty it. With a spoon.

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Jack

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