A-Z blogging challenge: N is for Nuts

To my memory, I haven't met a nut I didn't like. And sitting me next to the mixed nuts, well that's a recipe for an empty bowl. I may pick through and take the cashews first, but it doesn't mean I won't be back to take a whack at the peanuts and Brazil nuts. And trail mix? Don't get me started.

nuts

I love nuts so much, in fact, I couldn't help but mimic Elizabeth Barrett Browning...

How do I love nuts? Let me count the ways.
I love thee to the cookie, cake and pie
To bake, my soul cries hazelnut, almond,
I love thee for crunch and bite you bring.
Pecan, macadamia and walnut
On top of sundaes, or mixed and roasted.
I love thee freely, without thought to fat.
I love thee purely, roasted or raw.
I love thee with a passion that quits not,
Handfuls on the run, or tossed in salads.
I love thee, pine nut, with a love I never lose,
In pesto, pizza, panzanella, always
Toasted lightly, cashew salty, peanuts
Too, I love you all--and more--each day!

Do you love nuts? What's your favorite nut of all?

What's this A-Z business about? Check out my kick-off post. And stay tuned for the random joy and nonsense I concoct during the month of April!

A-Z blogging challenge: F is for Frangipane

I remember the first time I tasted frangipane (around 1988-89). My reaction was pretty straightforward: What is this heavenly mixture, and where can I get more? I was working at a local deli/bakery, and one of the owners looked at me as if I must have just ridden into town on the back of the proverbial turnip wagon. Seriously, you've never tasted this before? Now, he didn't actually call it frangipane, but he did identify it as a very common pastry filling, sometimes combined with fruit. (In this case, it was embedded in a puff pastry pretzel. Oh, sweet memories...)

Since then, I have eaten, made and experimented with frangipane, many times. A few variations/tweaks from epicurious.com over the years, and it's practically tattooed on my brain. I simply adore the very basic combination of eggs, butter, sugar and nuts (most commonly: almonds). Maybe a little vanilla or almond extract. That's it. Easy as can be, and flavorful.

1 cup blanched almonds
1/4 cup granulated sugar
5 Tbsp. butter
2 eggs
1 tsp. vanilla or almond extract

Grind almonds finely in food processor, pulsing to get fine, but not too fine. Add other ingredients and process to combine.

If using a pastry shell, have that prepared and chilled. I have had great luck just putting fruit and frangipane in ramekins and baking sans pastry--also, it's gluten-free that way, if that's important. (Again, the options are endless.)

When ready to bake the frangipane, preheat oven to 350 F. If using multiple small baking dishes, place them on a cookie sheet to make it easier to get them into and out of the oven. Bake 20-35 minutes, depending on baking dish (frangipane will bake faster in shallower dishes than deeper ones), until the top is golden and has puffed just slightly.

Let cool for at least 10 minutes. Store leftovers in refrigerator for up to a week.

Makes 2 generous servings or 4 smaller ones, or a dozen tart-size.

Summer berries with frangipane (top)
Fresh apricot frangipane tarts (bottom)

I consider it a sign--providential, coincidental, serendipitous, whatever you want to call it--that my very favorite flower in the world, plumeria:

...is also known as frangipani. Not exactly the same, but very close...

What's this A-Z business about? Check out my kick-off post. And stay tuned for the random joy and nonsense I concoct during the month of April!