Almond Pistachio Saffron Curry Sauce Recipes

ALMOND PISTACHIO SAFFRON CURRY SAUCE RECIPE

Steps:

• Heat a heavy 10-inch skillet over medium heat. Add almonds and pistachios and cook 8 to 10 minutes, stirring often. Let cool 5 minutes. Place in a food processor or heavy-duty blender and process until nuts are powdered. Set aside.
• In a medium saucepan, heat butter over medium-high heat. Saute sweet onion until lightly browned. Add coriander, mace, white pepper, cardamom, cayenne pepper, and nutmeg. Cook about 1 minute, until fragrant. Continuing to stir, add saffron, cream, salt, and powdered nuts and bring to a boil. Lower heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 12 to 15 minutes.
• Makes enough sauce for about 1-1/2 pounds of grilled meat or chicken breasts. Or simmer your favorite meatball recipe in the sauce for 15 minutes.

SAFFRON SAUCE

Steps:

• Melt clarified butter in a pan and add the onion.
• When onion turns translucent add garlic and stir.
• Add white wine and let simmer.
• Keep one TB cream back, add the rest to the pan. Let reduce sauce until desired consistency is reached.
• Dissolve the saffron threads in the remaining TB of cream and add to the sauce.
• Salt and pepper to taste.
• Serve.

ALMOND, CHOCOLATE, AND PISTACHIO SPUMONI

Steps:

• Bring milk to a simmer in a 4-quart heavy saucepan over medium heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl. Whisk in milk, then transfer mixture to saucepan.
• Bring to a boil over medium heat, whisking constantly, then boil, whisking constantly, 2 minutes. Immediately strain through a fine-mesh sieve into a clean bowl. Divide custard among 3 bowls. To make almond base, whisk 1/2 teaspoon vanilla into 1 bowl; for pistachio base, whisk almond extract and food coloring into another bowl; for chocolate base, whisk cocoa and remaining 1/2 teaspoon vanilla into third bowl.
• Cool to room temperature, stirring occasionally. Chill custards, surfaces covered with parchment paper (to prevent a skin from forming), until cold, at least 6 hours.
• Freeze each custard in ice cream maker, 1 batch at a time (white, then green, then brown). Fold almonds into vanilla custard, then fold pistachios into green custard. Transfer to a shallow 2-quart container or 3 smaller containers and put in freezer to firm up, about 4 hours.