Tag Archives: California

Coconut Almond Brownie Bites – California

We love almonds and so does California. The Golden State produces about 80 percent of the world’s almonds and the entire U.S. supply.

A combo of brownies and Almond JoysAlmonds are one of the highest sources of Vitamin D and magnesium and are a tasty way to pack in some protein post-workout.

This recipe definitely falls into the indulgent category but we love the combo of almonds with coconut and chocolate. For a bit of a flavor boost, toast the almonds on a dry skillet on medium heat for 5 to 8 minutes, watching closely so that they do not burn.

Coconut Almond Brownie Bites

Coconut Almond Brownie Bites

  • Servings: 30
  • Difficulty: moderate
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Ingredients
• Brownie mix
• 1 ¼ cups sweetened coconut
• 1/2 cup sweetened condensed milk
• 4 tablespoons powdered sugar
• 30 almonds, toasted

Instructions
In a medium sized bowl, prepare brownie mix according to directions on box. Set aside. In a separate bowl, combine coconut, condensed milk and powdered sugar and mix until well combined. Add muffin liners to mini muffin trays. Add one teaspoon brownie batter, then two teaspoons coconut mixture. Add one almond and then top with one teaspoon brownie batter. Repeat to fill approximately 30 mini muffin cups. Bake at 350 degrees for 10 to 15 minutes. Let set for 2 to 3 minutes before removing from pan. Cool on wire rack.

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Perfect Pairing: Strawberry Rhubarb Galette – California

Tomorrow is National Strawberry Rhubarb Pie Day! Didn’t know it was a thing, did you? California is the top producer of strawberries in the U.S. with 2.3 billion pounds harvested in 2014. We don’t know

Strawberry Rhubarb Galette

why they pair so well but the strawberry’s best friend is rhubarb, in all its celery-like simplicity. We decided instead of pie, we would make a rustic galette which is just a free form pastry, baked without a pie plate. We topped our galette with sliced almonds, another California product. In fact, California is the only state in the country that produces them. Add a scoop of vanilla ice cream and you have an easy dessert that will impress any guest.

Slice of Strawberry Rhubarb Galette

Big Sur is a 90 mile stretch of gorgeous coastline from Carmel to San Simeon. Camping and hiking are the big draws, with several state parks along the route, but you can also shop, grab a bite to eat or climb the Point Sur Lighthouse.

Strawberry Rhubarb Galette

  • Servings: 4
  • Difficulty: easy
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Ingredients

For crust:

  • 1¼ cup flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons shortening
  • 1/2 cup cold water

For filling:

  • 1 ½ cup sliced strawberries
  • 1 ½ cup sliced rhubarb
  • 1/2 cup sugar
  • Lemon zest from half of lemon
  • Juice from half of lemon
  • 3 teaspoons cornstarch
  • 3 tablespoons sliced almonds
  • 2 tablespoons milk (can use non-dairy milk)

 Instructions

For crust: Place all ingredients except water in food processor and blend until fine crumbs are formed. Add water a little at a time until the dough is moist and forms a ball. Wrap in plastic wrap and place in fridge until ready to use (can be made a day ahead). Roll out onto floured surface, adding a bit of flour at a time if the dough is too sticky. Lift the dough with a spatula and transfer carefully onto a baking sheet lined with parchment paper.

For filling: In a large bowl, combine strawberries, rhubarb, sugar, lemon zest, and lemon juice. Add cornstarch. Mound fruit mixture into center of dough. Fold sides of dough in, leaving about a 6 inch diameter in the center. Sprinkle with almonds. Brush milk over the outside of the crust. Place in 350 degree oven and bake for 30-35 minutes or the filing is bubbling and the crust is golden brown.

Guac and Roll: Avocado Wontons – California

Mmmmm, avocados. Who doesn’t love the creamy, buttery fruit (yes, a fruit!) with the delicate, nut-like flavor that melts in your mouth? California supplies 90 percent of nation’s crop, with the

Avocado Wontons - California

majority (60 percent) coming from San Diego, the avocado capital of the country. According to the California Avocado Commission, avocados were originally found in South-Central Mexico and made their way to the U.S. in 1871, thanks to the efforts of one Judge R.B. Ord of Santa Barbara. Hundreds of varieties exist but seven types are grown in California, with Hass making up 95 percent of the total crop.

Avocados are a nutrient-dense food, supplying 20 vitamins and minerals and they are one of the few fruits with “good” fats — the mono and polyunsaturated kinds — that can help reduce blood cholesterol levels when eaten in place of saturated or trans fats.

The recipe we’ve featured is an east-meets-west appetizer of Avocado Wontons. The soy dipping sauce adds a nice kick to the wontons, the filling of which is like a chucky guacamole. Yum!

If a trip to the Golden State is in your plans, check out the California Avocado Festival in Carpinteria, October 3-5, 2014.

Avocado Wontons

  • Servings: 10-15
  • Difficulty: easy
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Recipe created by Alex Caspero of Delish Knowledge for the California Avocado Commission, used with permission

Ingredients

For Wontons:

  • 1/2 cup organic frozen corn, thawed
  • 1/2 cup onion, minced
  • 4 cloves garlic, minced
  • 1/2 cup roasted red bell pepper, diced
  • 2 roma tomatoes, diced
  • 1 scallion, chopped
  • 1/2 teaspoon salt
  • 1 lime, zested and juiced
  • 2 ripe California avocados, diced
  • 30 wonton skins
  • Vegetable oil

For Dipping Sauce:

  •  1/2 cup light soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons mirin or simple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 2 scallions, white and green sliced very thin on the bias
  • 1/4 teaspoon chili garlic paste

Instructions

For dipping sauce: Whisk together all ingredients and set aside.

For wontons: Add the corn, onion, garlic, roasted bell pepper, tomatoes, scallions, lime juice and salt in a medium bowl. Toss to combine. Gently fold in the diced avocado, being careful not to overmix. Place 1-2 tsp. onto each wonton wrapper. Gently fold over to close forming a triangle. Dip fingers in water and gently press along wrapper edge to seal. Repeat until filling is used. Heat oil in a skillet on medium heat. Pan fry wontons 2 to 3 minutes each side or until golden brown. Serve with dipping sauce.