Lemony Almond Macaroons

Lemony Almond MacaroonsAdmittedly, these are not Manischewitz macaroons, but I think you’ll forgive me. That, and those that don’t like the store bought kind, may in fact like these type instead! This recipe will make 30-35 macaroons and can be used as a base for other flavours. Just leave out the lemon and add cocoa for chocolate almond ones! The possibilities for the creative cook are endless!

Ingredients:

1 ½ cups shredded coconut flakes
1 ½ cups blanched skinless almond slivers
¾ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon almond extract
½ teaspoon vanilla
2 large egg whites
Pinch of salt

Directions:

Preheat your oven to 325 degrees F. In this recipe, you can use either grated fresh coconut or dried coconut flakes. If using dried coconut, rehydrate it by pouring it into a bowl and covering it with warm water. Let the coconut soak for 5 minutes, then drain. Squeeze all the excess liquid out firmly with your fingers. Proceed with recipe. If using fresh coconut, no need to prep it– simply proceed with recipe.

Place almond slivers and coconut in a food processor, pulse into fine crumbs. Add the sugar, lemon zest, lemon juice, almond extract, vanilla, egg and salt to the food processor. Process for about 1 minute until the mixture becomes a sticky mixture of fine crumbles. Line a baking sheet with parchment paper or a silpat. Place rounded tablespoonfuls of the coconut mixture onto the baking sheet, evenly spaced, forming the mounds into haystack-like shapes.

Place the macaroons in the oven and let them bake for 30-40 minutes, till the tops of the haystacks turn golden brown. Remove the macaroons from the oven and allow to cool directly on the baking sheet. Do not try to remove them before they’ll cool; when hot, they are delicate and prone to crumbling. They become firmer as they cool.

When cooled completely, gently pull them from the baking sheet. The bottoms should be golden brown. Store macaroons in a sealed, airtight plastic container. When fresh from the oven, the macaroons will be crisp on the outside, soft inside. They become softer over time when stored in a sealed container.

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Mini-Smoked Salmon Frittatas

Smoked Salmon FrittatasThis dish is designed to make 6 individual mini frittatas, but you can always just make one large one instead. To do this, instead of dividing the recipe into little ramekins, you can let it cook in the oven in a oven-safe skillet or pan. Just adjust your baking time, as it will take longer for the centre of the dish to set up. This recipe makes 6 servings (serving size: 1 frittata)

Ingredients:

1 tablespoon extra-virgin olive oil
¼ cup diced onion
½ teaspoon salt
⅛ teaspoon pepper
4 ounces smoked salmon, cut into ¼ -inch pieces
6 large eggs
8 large egg whites
1 tablespoon half-and-half
3 tablespoons 1% milk
3 ounces low-fat cream cheese, cubed
2 tablespoons green onions, thinly sliced, for garnish

Directions:

Preheat oven to 325 degrees F. Heat the oil in a non-stick skillet, and sauté the onion for 2–3 minutes or until soft and translucent. Add the salt, pepper, and salmon to the skillet, and toss to combine. Remove the pan from stove top, and let the mixture cool.

Next, combine the eggs, egg whites, half-and-half and milk in a bowl. Stir in the cubes of cream cheese. You are not trying to incorporate this fully with the egg and milk mixture. There will be chunks of cheese in the final frittata. Lightly coat 6 (8-ounce) ramekins with cooking spray. Add 2 tablespoons of salmon mixture to each ramekin. Pour ¾ cup egg mixture into each ramekin. (Do not overfill.)

Place ramekins on baking sheet; bake 25 minutes or until a wooden pick inserted in centre comes out clean. Garnish with green onions, if desired.