Almost everyone I know loves fudge and here is a newer version (perhaps) at least for me it is. It is going to take using a very good quality white chocolate to attain the best quality fudge.
- 1 lb. white chocolate, broken into pieces
- 1 can condensed milk
- 1 1/2 cups pistachio nuts, toasted and chopped
- 3/4 cup dried cranberries, chopped
- 3/4 cup macadamia nuts, toasted, divided
- 1 tbsp. finely grated lime zest
Oil a 9 x 13 inch baking pan and line with tightly fitted parchment paper, allowing it to overhang. Press paper into the corners to firmly seal the oil pan. Set aside.
Combine the chocolate and condensed milk in a heavy saucepan. Heat over low, stirring until the chocolate is almost all melted. Remove from the heat and continue stirring until all is melted and it is creamy.
Combine the toasted pistachios, cranberries and 1/2 cup of the toasted macadamia nuts and lime zest. Stir until well blended. Pour the chocolate over the nut mixture and fold together until thoroughly mixed.
Transfer to the prepared pan, spread the top with a off-set spatula. Sprinkle the remaining macadamia nuts over the top. Cover and refrigerate until set.
To serve: Cut with a sharp knife that has been sitting in very hot water. Dry the blade before cutting.
There won’t be any leftovers, I promise.
Macadamia Nut Cookies
This is a super cookie and the addition of white rum makes it a melt-in-your mouth favourite. Yes, it does!
- 1 cup unsalted Macadamia nuts
- 2 sticks of unsalted butter (1/2 cup)
- 6 tbsp. sugar
- 1 tbsp. white rum
- 1 tsp. pure vanilla extract
- 1 1/2 cups flour
- sanding sugar
Preheat oven to 350 degrees. Spread nuts on a parchment lined cookie sheet and bake for about 7 minutes until a light brown and fragrant. Transfer to a food processor and chop to a fine powder.
In your electric mixer, cream the butter until very light and fluffy. Beat in the salt, rum, sugar and vanilla. Stir in the flour and nuts until the dough holds together. Form dough into two disks, wrap in plastic and place in the refrigerator for an hour.
On a well floured surface, roll one disk into a 10 inch circle and 1/16 inch thick. The dough will be really fragile but is easily patched or re-rolled. Carefully cut into shapes with 2 inch cookie cutters.
With a thin spatula, transfer to a parchment lined cookie sheet and chill. Repeat this procedure with the second disk. Use as much of the dough as you possibley can.
Bake for about 15-20 minutes until lightly browned. Transfer to cooling racks and sprinkle with sanding sugar when cool.
Orange Macadamia Conserve
What a great time to make ahead all the conserves, butters, jams etc. Fruit is and will be available soon and with the recipes available, you are the winner (and so will your guests be).
- 2 oranges
- 2 cups water
- 12 oz. fresh cranberries
- 5 1/2 cups berry sugar
- 1 -3 oz.pkg. fruit pectin (liquid)
- 1 1/2 cups chopped macadamia nuts (or pecans)
Peel the oranges, making sure to remove the pith from the peels. Cut the peel into thin strips and place them and the water in a large saucpan. Bring to a boil and reduce the heat. Cover and simmer for about 9-10 minutes.
Chop the fruit and, along with the cranberries and sugar, add to the water mixture. Bring to a rolling boil, stirring constantly. Add the pectin and stir well. Boil for 1 minute.
Remove from heat and add the nuts. Put into sterilized jars and seal, making sure to wipe the rims and seal completely.
Store in a cool dark place.
Macadamia Nut Chicken Breast
Macadamia nuts are wonderful to use and really works with the chicken and ginger.
Serves 4
- 1 cup soy sauce
- 4 tbsp. dark brown sugar
- 1 1/2 tbsp. grated ginger
- 1 tbsp. minced garlic
- 1/2 cup Chardonnay white wine
- 4 chicken breasts
- 1 1/2 cups panko crumbs
- 1 1/2 cups finely chopped macadamia nuts
- 1 1/4 cup flour
- 3 eggs, whipped
- 3/4 cup good olive oil
- 3 carrots each person, steamed, some green stem attached
Preparation:
Combine first 5 ingredients and whisk lightly until sugar has dissolved. Wash chicken with cool water and pat dry. Place in the marinade for about 1 hour.
Mix the panko crumbs and nuts. Remove chicken from marinade and pat dry to remove excess liquid. Dip chicken in the flour, then into the egg white. Now dip in the panko crumbs and nuts, pressing firmly so it sticks to the chicken. Lighly coat a fry pan with olive oil and saute chicken until fully cooked, but don’t overcook. If you need to, add more oil.
When plating, slice each breast and lay out on the plate. Add steamed carrots (3 each) and be sure to leave about 1 inch of green stem on.
Now watch who will want to lick their fingers, they will do it slyly.
This is truly over the moon to eat.