Croustada Of Escargots With Macadamia Nut Butter Recipes

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HOW TO MAKE NUT BUTTER



How to Make Nut Butter image

Homemade nut butter is one of the easiest pantry staples to make. Our base recipe can be adapted for your favorite nut, and customizing a blend with add-ins is simple -- we've included a few sure-fire pairings below. These are only suggestions, so go nuts (pun intended) and mix and match to your heart's desire.

Provided by Food Network Kitchen

Categories     condiment

Time 30m

Yield about 1 cup

Number Of Ingredients 4

2 cups raw unsalted nuts, such as peanuts, cashews, almonds or hazelnuts (see Cook's Note)
Kosher salt
2 teaspoons maple syrup, honey or date syrup, optional
Flavorings, such as cocoa powder, vanilla or cinnamon, optional

Steps:

  • Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment.
  • Put the nuts on the prepared baking sheet and roast until fragrant and barely golden, 12 to 15 minutes. Let cool for 5 minutes.
  • Transfer the nuts to a food processor and add 1/2 teaspoon salt. Blend on high, stopping to scrape down the sides of the bowl as necessary with a rubber spatula, until the mixture is completely smooth and creamy, 5 to 7 minutes; the nuts will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Add the sweetener if using and any additional flavorings (see below) and continue to blend until smooth. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.
  • For peanuts mix in 2 tablespoons cocoa powder and 3 tablespoons honey
  • For almonds mix in 2 teaspoons vanilla and 2 tablespoons honey
  • For cashews mix in 1/2 teaspoon ground cinnamon and 2 tablespoons honey
  • For hazelnuts mix in 1/4 cup cocoa powder, 1 teaspoon vanilla and 1/3 cup sugar

LOBSTER WITH MACADAMIA NUT BUTTER



Lobster with Macadamia Nut Butter image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 10 servings

Number Of Ingredients 9

1 pound butter, softened
1/4 cup chopped Italian parsley leaves
3 shallots finely chopped
2 tablespoons chopped garlic
3 lemons, juiced
1 teaspoon Worcestershire sauce
Salt and pepper
1/4 cup roasted and chopped macadamia nuts
10 (1 1/2 to 2 pound) lobsters

Steps:

  • Combine butter and all parsley, shallots, garlic, lemon, Worcestershire sauce, salt, pepper and macadamia nuts. Mix very well and roll into cylinder with waxed paper. Place in refrigerator for about 2 hours. When ready cut into circles. Cut lobster, lengthwise, into 2 pieces and place on the grill. Grill for about 5 to 6 minutes and when done place the macadamia nut butter circles on top of lobster meat and let it melt on the grill. Serve immediately.

MIXED NUT BUTTER



Mixed Nut Butter image

Every pantry has its stash of miscellaneous nuts, and this recipe is the answer to anyone needing a pantry purge--or who just wants to get creative with nut butter. With just a quick roast to revive and bring out their flavors--followed by a blend in a food processor--you'll have a delicious batch of nut butter so versatile it can sub in for your next PB&J sandwich, be spread on sliced fruit or used just about anywhere you need a nutty boost.

Provided by Food Network Kitchen

Categories     condiment

Time 30m

Yield 2 cups

Number Of Ingredients 4

2 1/2 cups mixed unsalted raw nuts (we like a mix of 1 cup almonds, 1/2 cup cashews, 1/2 cup pecans, 1/2 cup walnuts, 1/3 cup Brazil nuts, 1/3 cup hazelnuts and 1/3 cup peanuts)
Kosher salt
1 tablespoon granulated sugar, optional
1/4 teaspoon ground cinnamon, optional

Steps:

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment.
  • Arrange the nuts on the prepared baking sheet and roast until fragrant and barely golden, 12 to 15 minutes. Let cool for 5 minutes.
  • Transfer the nuts to a food processor with 1/2 teaspoon salt and blend, stopping and scraping down the sides of the bowl as necessary with a rubber spatula, until smooth, 5 to 7 minutes. The nuts will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Add the sugar and cinnamon if using and blend until fully incorporated, about 30 seconds. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.

ROASTED MACADAMIA BUTTER



Roasted Macadamia Butter image

Macadamia nuts have the highest level of monounsaturated fats, but they are also expensive, since the macadamia tree only produces nuts after seven to 10 years. Making your own nut butter ensures that it contains just nuts - and none of the sugar or hydrogenated oils that some brands include. The roasted macadamia nuts are central to this butter, but try blending in pitted medjool dates for a little sweetness or folding in toasted coconut flakes for a tropical flavor. Spoon this macadamia nut butter over warm pancakes or waffles, or whisk a spoonful of the nut butter into salad dressings to add depth.

Provided by Kay Chun

Categories     easy, quick, snack, dips and spreads

Time 20m

Yield 2 cups

Number Of Ingredients 2

1 pound raw macadamia nuts (about 3 cups)
Kosher salt (optional)

Steps:

  • Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
  • Place nuts in a food processor and purée until smooth, about 2 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Macadamia butter will keep in an airtight container in the refrigerator for at least 3 weeks.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 24 grams, Carbohydrate 6 grams, Fat 30 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 2 milligrams, Sugar 2 grams

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