Pine Nut recipes (title)
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Pine nuts are known for their distinctive taste and for the wide range of uses – from sauces to breads to the sweetest desserts.
There are two main groups of nuts. American/Mediterranean (also called Italian) nuts come from the stone pine tree. Asian varieties are oilier, less expensive, and have a stronger flavor. All types are high in protein and monounsaturated fats.
• Pine nuts may be labeled in a number of ways: pinon or pinyon, pine kernels, Indian nuts (Eastern U.S.), and pignolia (
• They will be sold unshelled or shelled, salted or unsalted, and fresh or dehydrated.
• “Fresh” pine nuts should only be sold in the shell.
• The expense lies in the harvesting methods. Inferior products will be reflected in the price, which is indicative of a poor growing season and inadequate cleaning and storage.
• Keep refrigerated or frozen, whether in the shell or not. They will remain good for about 30 days cold and up to 9 months in the freezer.
• Do not use airtight containers for refrigeration, as the nuts will grow moldy without some circulation.
• To freeze, place nuts in a plastic bag or other container and add water. Once thawed, they should be consumed (raw or roasted) immediately.
• Roasting pine nuts at home is simple. Preheat an oven to 350ºF and roast for approximately 4 to 5 minutes. Watch closely; the heavy concentration of oils cause them to burn easily. When they begin to pop, toss and continue baking until the preferred golden brown is reached.
• It takes approximately 1,500 nuts to make up a pound. Each nut is one calorie.
• Puree and add to sauces