Cashew, macadamia, other butters creamy additions to cooking, appetizers

Nuts deserve more respect. Not only do they taste great, they’re an excellent source of protein, fiber, omega-3 and antioxidants. Researchers contend a diet that includes nuts on a regular basis lowers the risk of heart disease.

With all these health benefits, shouldn't we find more ways to get nuts into our diet than consuming them by the handful at cocktail parties?


An easy way to incorporate nuts into meals is to use nut butter in recipes. Beyond the jar of peanut butter in the pantry, there is a range of nut butters with fantastic flavor. Best of all, with recipes that taste so good, no one suspects there are health benefits!
Almond and cashew butter have found a place near the peanut butter at the grocery store, but it is easy to make nut butter at home from any variety of nut. (Strictly speaking, by the way, peanuts are legumes, not nuts.) The added benefit of making nut butter yourself is you control the ingredients: no need to add oil, sugar, or salt unless you want to.

To make nut butter, simply toss one cup of any variety of nut into the food processor and grind to a paste. For a richer, nuttier flavor, start by toasting the nuts on a baking sheet in a 350-degree oven for about 10 minutes, or until they are fragrant and lightly browned. Cool nuts before processing; a cup of nuts yields about a half-cup of butter. Store the nut butter in the refrigerator where it will stay fresh-tasting for about a month. Return it to room temperature to soften before you use it.

The consistency of the nut butter will vary depending on the amount of fat in the nuts. Cashew and macadamia nuts have high fat content, so the nut butters are the creamiest, while homemade hazelnut and peanut butters are grainy because of a lower fat content. Water or bland oil, such as canola oil, can be added to make your nut butter more spreadable.

Nut butter is a versatile ingredient. Not only can it be spread on bread or pitas for a sandwich, it can be substituted for peanuts in your favorite Oriental peanut sauce or cookie recipes. But it really shines as a subtle background flavor in sauces, vegetables and appetizers.

In sauces, nut butter is a great substitute for cream because it thickens as well as flavors. Here are two examples: 

• Sauté boneless chicken or pork cutlets seasoned with salt and pepper in olive oil. Remove from pan and keep warm. Soften two tablespoons of finely chopped onion or shallot in the same pan along with some sliced mushrooms, adding more oil if necessary. Deglaze the pan with two tablespoons of white wine, then stir in ¼ cup of almond, pecan or walnut butter mixed with ¼ cup of water. Whisk over low heat until thickened, add salt and pepper to taste, and serve over the meat. 
  
• For an interesting vegetable dish, try tossing cauliflower cooked al dente with a mixture of ½ cup cashew butter, two tablespoons olive oil, 2 tablespoons curry powder, and ¼ teaspoon salt. Spread on a baking sheet and broil until golden brown on edges.

Source www.naplesnews.com