HAZELNUT-ORANGE PESTO WITH RICOTTA
Make a creamy condiment by stirring ricotta into a blend of hazelnuts, basil, orange zest and pecorino.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the hazelnuts in a food processor and pulse until finely ground. Add the basil, garlic, orange zest and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and stir in the ricotta.
HONEY ORANGE GLAZED CARROTS
I love orange glazed carrots! They are so flavorful, festive and healthy addition that you can add to the weekly dinner menu. Plus they are quick to prepare too. I hope you enjoy this simple recipe and add them as a side to one of your favorite main dishes. This is from Ninja Cooking System Cookbook.
Provided by Kimberly Biegacki
Categories Vegetables
Time 30m
Number Of Ingredients 7
Steps:
- 1. Grate 1/2 tsp orange zest and squeeze 3/4 cup juice from oranges. Stir carrots, 1 tbsp butter, orange juice, and salt in pot. Set to STOVETOP HIGH; cover and cook 10 minutes or until the carrots are tender. Stir them occasionally.
- 2. Once carrots are cooked tender uncover pot. Cook uncovered till liquid is reduced to about 2 tablespoons. Stir in 1 tbsp of butter, honey, 1/2 tsp zest and thyme. Cook an addt'l 3-5 minutes, stirring often.
- 3. These carrots go well with any dinner you might be having.
HAZELNUT, ORANGE AND HONEY BISCOTTI
Orange, hazelnut and honey make a wonderful combination in this whole wheat biscotti. The hard cookies should be sliced thin, which will yield a lot of cookies! They are wonderful dipped in tea.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 5 dozen smaller cookies (cut across the log)
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
- In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined.
- Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
- Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
- Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 3 grams, TransFat 0 grams
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