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News in a Nutshell from Love'n Bake
Peachy Recipes and Marzipandimonium
August 2006
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in this issue
-- FROM OUR RECIPE BOX - “Instant” Peach and Almond Gelato
-- FROM OUR RECIPE BOX - Peach Custard Marzipan Tart
-- MARZIPANDIMONIUM Contest
-- About Our Company
Dear Priscilla, Peaches may be one of the few things that thrive in
the August heat. To keep things cool, we found a way
to make peach gelato without using an ice cream
machine. And if you do feel like turning on your
oven, our peach almond galette makes fine picnic
fare.
Home Baking Makes Memories Click here to forward this email |
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FROM OUR RECIPE BOX - “Instant” Peach and Almond Gelato ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
With peaches at their peak this seemed like the ideal time to try out Sicilian Chef Ciccio Sultano’s “instant gelato” technique. In our version, Love’n Bake Marzipan adds extra creaminess and a hint of almond flavor, the perfect accent for fresh peaches. The texture of this gelato varies depending on the ripeness of the peaches used and how frozen they are. Really ripe peaches have enough juiciness to make a creamier mix. Peach pieces that are frozen solid may require more blending to achieve a supple texture. |
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FROM OUR RECIPE BOX - Peach Custard Marzipan Tart ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The flavors of juicy ripe peaches and marzipan blend in this chewy, crunchy tart. Cook the crust until it is well browned and crisp. This tart keeps for several days when covered and stored at room temperature. One tip, in this heat, put the flour in the freezer for an hour or more before mixing the dough. This will help keep the butter from melting. (It's those chunks of butter in the dough that give the pastry its flakiness.) |
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MARZIPANDIMONIUM Contest ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
How do you define Marzipandimonium? Is it, a
snow-dusted stage, The Nutcracker and the flavor of
sugar plums? Actually, it’s the name of a contest
sponsored by the Almond Board of California and
Pastry Scoop, the pastry-themed web site of NY’s
French Culinary Institute. The contest is for
professionals and the students at the FCI. The
challenge is to come up with exciting new ways to
use marzipan.
American Almond Products Company is happy to be supplying the FCI students with Marzipan for their recipe development. We’ll keep you posted on the prize winners who will be announced in October. In the meantime, here’s a terrific brochure all about marzipan which we think you’ll enjoy reading. |
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About Our Company ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Since 1924, American Almond Products Company has
been a leading manufacturer of artisan-quality
specialty nut ingredients for professional bakers,
pastry chefs and chocolatiers. Now our Almond Paste
and Marzipan, Hazelnut Praline, Pistachio Nut Paste,
Prune Lekvar and Poppy Seed Filling have been
conveniently sized for
home use.
And for time-pressed cooks, we have created three ready-to-use “Schmear” fillings in Almond, Cinnamon and Chocolate. Spread or “Schmear” them on any type of dough whether made from scratch or prepared to bake like a professional at home. Each of our ingredients is packed in an easy-to-open, pull-top can. Two distinctive recipe suggestions are on the back side of every label. All products are Kosher certified pareve by OK Kosher Certification.
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Quick Links... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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email:
pmartel@americanalmond.com
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