Almonds Add Flavour and Crunch to Winter Dishes
Winter foods typically mean one thing: comfort. Regardless of the climate, we crave the root vegetables and braised meats that go with the season and keep our bellies full and warm. Luckily, almonds in all their forms guarantee these dishes taste as indulgent and delicious as the very things we crave.
Chef Anthony Rose of the trend-setting Drake Hotel in Toronto, is a consummate pro at using seasonal foods and almonds to create comforting, delicious and unexpected dishes. His wintry creations take the best of what the season has to offer and add the distinct crunch and flavour of almonds.
“I love the rich, buttery flavour and crunch of toasted almonds,” Rose explains. “They make the perfect addition to any dish, whether a starter, main course or even in dessert and cocktails. Braised dishes and winter salads always benefit from the unrivaled crunch almonds provide.”
Chef Rose’s winter recipes, such as roasted beets in a tangy mustard-almond vinaigrette and braised pork shoulder with an apple-almond compote, create an entire menu that balances seasonal ingredients with zesty flavours and the crunch of almonds. But most popular are his Almond-Crusted Pumpkin Fritters, a tasty treat that always lends a colourful, festive, and crunchy start to any cozy gathering.
Visit www.AlmondBoard.com for more recipes by Chef Anthony Rose and the Almond Innovator team: Pastry Chef Jenny McCoy of Craft in New York City, and mixologist Matthew Biancaniello of the Library Bar in Los Angeles.
Almond Crusted Pumpkin Fritters
Makes 16-20 servings
1 lb (454 g) cooked Kabocha squash (1 small raw)
1/2 lb (227 g) cooked russet potato (1 large raw)
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) crushed chili flake
1 cup (250 mL) salt
3 tbsp (45 mL) chopped sage
1 oz (30 g) grated parmesan
1 oz (30 g) grated cheddar
1 egg yolk
zest of half a lemon
Almond Crusted Pumpkin Fritter Sauce
1/2 cup (125 mL) sour cream
1/4 tsp (1 mL) finely chopped Thai chili
2 tbsp (30 mL) chopped chives
1 tbsp (15 mL) lemon zest
1 1/2 tsp (7 mL) lemon juice
2 tsp (10 mL) maple syrup
1 tsp (5 mL) kosher salt