Pine Nut Cream Recipes

PIGNOLI NUT PIE

Pignoli Nut Pie image

Pignoli nuts are an Italian version of the pine nut.

Provided by MARBALET

Categories World Cuisine Recipes European Italian

Yield 8

Number Of Ingredients 9

Ingredients

½ cup white sugar
¾ cup packed brown sugar
2 eggs, beaten
1 ½ teaspoons vanilla extract
1 tablespoon all-purpose flour
1 tablespoon heavy whipping cream
8 tablespoons unsalted butter, melted
¾ cup pignoli nuts
1 (9 inch) pie shell

Steps:

Combine the white sugar, brown sugar, eggs, vanilla, flour, cream, and melted butter in a bowl. Whisk until well blended. Fold in the pignoli nuts. Pour filling into the pie crust.
Bake at 350 degrees F (175 degrees C) for 50 minutes.

Nutrition Facts : Calories 412.1 calories, Carbohydrate 43.4 g, Cholesterol 79.6 mg, Fat 25.1 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 9.9 g, Sodium 128.4 mg, Sugar 33.8 g

PINE NUT CREAM

Pine Nut Cream image

This recipe is from Veganomicon, and it is one of the steps in Isa's vegan version of Moussaka. However, this wonderful creamy blend is a great vegan substitute for Bechamel sauce. I particularly like to add this to baked pasta dishes, vegan lasagnas, or add a bit to make a regular tomato marinara sauce rich and creamy!

Provided by Kozmic Blues

Categories Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1/2 cup pine nuts
3 tablespoons lemon juice
1 lb silken tofu
1 teaspoon cornstarch
1 garlic clove, minced
nutmeg, to taste
salt and white pepper, to taste

Steps:

Blend pine nuts and lemon juice in a food processor or blender until smooth.
Add silken tofu, cornstarch, garlic, a pinch of nutmeg, salt and white pepper to taste, and pulse to combine.
Use in place of bechamel to add creaminess to tomato sauces for baked pasta dishes!

Nutrition Facts : Calories 365, Fat 29.2, SaturatedFat 2.5, Sodium 12.6, Carbohydrate 14.7, Fiber 1.6, Sugar 4.8, Protein 15.7

PINE NUT HONEY ICE CREAM

Pine Nut Honey Ice Cream image

Provided by Bruce Weinstein

Categories Dairy Dessert Frozen Dessert Pine Nut Summer Honey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes about 1 quart

Number Of Ingredients 8

Ingredients

1 cup pine nuts
1/2 cup honey
1/4 cup sugar
2 large eggs
1 cup milk
1/4 teaspoon salt
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 400°F. Spread the pine nuts in a single layer on a baking sheet and place in oven until lightly toasted, about 5 to 10 minutes. Take care not to burn the nuts.
Combine the hot nuts, honey, and sugar in a food processor and process for 2 minutes or until the mixture is smooth. Add the eggs and process until well blended, about 30 seconds.
Bring the milk to a boil in a heavy sauce pan. With food processor running, slowly pour the hot milk into the nut mixture through the feed tube. Process 30 seconds or until the nut custard is smooth. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat. Pour the hot nut custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in one or two batches in your icecream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer icecream, transfer to a freezer-safe container and freeze at least 2 hours.

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