Pistachio Dust Firni Recipes

Steps:

• Pour about 1/2 cup of the milk into a small bowl, and the rest into a medium saucepan. Whisk the cornstarch with the milk in the bowl until smooth, and then add it to the milk in the saucepan. Whisk in the sugar and cardamom. Cook over medium-high heat, whisking constantly to avoid lumps and it sticking to the bottom, until it's gently bubbling and thick like cream of wheat, for 4 to 6 minutes. Stir in the almonds. Continue to whisk for 2 more minutes. Take off the heat and pour into a totally dry 9-inch diameter and 3 1/2-inch deep serving bowl (it fills halfway). Let cool for about 30 minutes at room temperature. Then put in the refrigerator and chill until soft but firm, about 1 1/2 hours.
• Sprinkle with ground pistachios and serve.

Steps:

• Pour about 1/2 cup of the milk into a small bowl, and the rest into a medium saucepan. Whisk the cornstarch with the milk in the bowl until smooth, and then add it to the milk in the saucepan. Whisk in the sugar and cardamom. Cook over medium-high heat, whisking constantly to avoid lumps and it sticking to the bottom, until it's gently bubbling and thick like cream of wheat, for 4 to 6 minutes.
• Stir in the almonds. Continue to whisk for 2 more minutes. Take off the heat and pour into a totally dry 9-inch diameter and 3 1/2-inch deep serving bowl (it fills halfway). Let cool for about 30 minutes at room temperature. Then put in the refrigerator and chill until soft but firm, about 1 1/2 hours.
• Sprinkle with ground pistachios and serve.

Steps:

• Put the fresh milk into a heavy-based saucepan over a medium heat.
• Mix the ground rice and ground almonds together and sprinkle evenly over the milk.
• Bring the milk to the boil, stirring frequently.
• Add the evaporated milk and sugar, stir and cook over a low heat for 6-8 minutes.
• Remove from the heat and allow the mixture to cool-stirring occasionally to prevent a skin forming on top.
• Stir in the rosewater and the ground cardamon.
• Reserve a few almonds, pistachios, and apricots for garnish, and stir the remaining ones into the pudding.
• Transfer the firni into a serving dish and top with the reserved fruit and nuts.
• Serve hot or cold.

Steps:

• Melt butter over medium heat in a cast iron skillet. Add onions and cook over low-medium heat, about 30 minutes, or until the onions go nearly perfectly transparent. Do not get color on the onions. Remove from pan and save.
• Add 1-2 T of the butter from the onions to the skillet and cook the apples over medium heat until they have taken on a light golden color and have become fork-tender. Remove and add to the onions.
• Cook the sausage over medium until browned, using the back of a wood spoon to break the sausage up as it cooks. Remove cooked sausage and any fat which rendered out and add to the onions/apples.
• In a large mixing bowl, combine the french loaf and whole grain cubed breads. Using your hands, loosely crumble the moist cornbread and mix all three to incorporate.
• Add the onions, apples, sausage, butter, and reserved fat. Mix bowl contents to evenly moisten all components.
• Season with fresh thyme, sage leaf powder, grey sea salt, fresh black pepper, olive oil, and mix. If the panzanella is still too dry, slowly incorporate up to 1 C of good chicken stock. This will vary greatly depending on how dried the bread cubes are. Work a little at a time!
• Finally, mix in toasted, lightly crushed pecan halves, and garnish top with brown-butter fried sage leaves.
• Serve warm (or cold the next day; who doesn't love Thanksgiving leftovers?!) and enjoy!