Orange-Pistachio Divinity

 2 large egg whites

2 2/3 cups sugar

2/3 cup light corn syrup

1/2 cup water

1 tsp grated orange zest

1 tsp vanilla extract

2/3 cup pistachios, coarsely chopped

1.  Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes.  Meanwhile, line two 15x10x1 inch pans with waxed paper.

2.  In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a bow.  Cook, without stirring, over medium heat until a thermometer reads 252 degrees (hard-ball stage).  Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form.

3.  with mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally.  Add orange zest and vanilla.  Beat until candy hold its shape and begins to lose its gloss, 5-6 minutes.  (Do not overbeat, or candy will stiffen and crumble.)  Immediately fold in pistachios.

4.  Quickly drop mixture by Tablespoonfuls onto prepared pans, Let stand at room temperature until dry to the touch.  Store between layers of waxed paper in an airtight container at room temperature.

Pistachio Pudding Salad

 1 can (20 oz)  crushed pineapples

2 small boxes pictachio pudding

Cool Whip (8 oz)

Mini marshmallows (about 1/2 cup to 1 cup) 

chopped pecans, for toppings

Combine in a large bowl.  Mix well. Refrigerate.

Bean and Pea Quinoa Salad

 1/2 cup raw pistachios

8 oz green beans and /or wax beans

4 oz sugar snap peas

kosher salt

1/2 cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)

1/3 cup olive oil

2 Tbsp white wine vinegar

2 tsp Dijon mustard

freshly ground black pepper

2 small or 1 large head of broccoli, florets chopped (about 1 1/2 cups)

2 cups pea shoots (tendrils)

1 cup cooked quinoa (from about 1/3 cup raw)

Preheat oven to 350 degrees.  Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes.  Let cool, then coarsely chop.

Meanwhile, cook green beans and sugar snap peas in a pot of salted boiling water until no longer raw but still very crunchy, about 2 minutes.  Using a slotted spoon transfer to a bowl if ice water and let sit until cold, about 3 minutes.  Drain, pat dry, and thinly slice into bite-size pieces. 

Blend herbs, oil, vinegar, mustard, and 2 Tbsp toasted pistachios in a blender, adding water by the Tbsp if dressing is too thick, until smooth and the consistency of heavy cream.  Season with salt and pepper.

Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine.  Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.

 

 

Pistachio Muffins

½ cup salted butter, melted

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

3.4 oz package instant pistachio pudding mix

2 tsp baking powder

½ tsp salt

½ cup milk

2 cups all-purpose flour

¼ cup granulated sugar for topping (optional)

1. Preheat oven to 425 degrees and line a muffin tin with paper liners.
2. In a large bowl, use a hand mixer to beat together melted butter with sugar, about 1 minute. Add in eggs and vanilla extract and beat until just combined.
3. Add in pistachio pudding mix, baking powder, salt, and milk. Mix to combine. Add in all-purpose flour and mix until flour has been incorporated
4. Divide batter amongst each muffin cup, filling ¾ full. Sprinkle tops with sugar crystals (optional).
5. Bake in the preheated 425 degree oven for 7 minutes. After 7 minutes, reduce the heat in the oven to 350 degrees and continue baking 10 minutes, until muffin is cooked all the way through. Remove from muffin tin and transfer to a wire rack to cool completely.

Pistachio Salad

1 (20 oz) can crushed pineapple, with juice
1 (3.4 oz) package instant pistachio pudding mix
1 1/2 cup miniature marshmallows
1 (8 oz) whipped topping, thawed plus additional for garnishing
1/2 cup plus 2 tbsp chopped walnuts or pecans, toasted and divided

1.  In a medium size mixing bowl, mix together the rushed pineapple with juice and entire package of instant pistachio pudding mix.  Stir until the pudding mix is dissolved.

2.  Stir in the marshmallows, 1/2 cup chopped nuts and 8 oz whipped topping.  Gently fold until fully combined.  Cover and chill for at least 1 hour.

3.  To serve, divide evenly between serving dishes, and garnish with additional whipped topping reserved nuts.