We are back in la cuisine PBers, mais forget les macarons!
The adventure continues using up those pounds of Honeyville Almond flour...
As a daily eater of peanutbutter I asked myself why not?
Easy peasy too!
2 heaping cups almond
1/2 tsp sea salt
Regarde!
In just 3-5 minutes. And here's a nice video to help you DIY :)
Et voila!
This stuff does not taste bad at all and is rather pricey when storebought.
My new beurre d'amande will only sit next to le Grey Poupon in the fridge - rather snobby IMHO...
On to the next (almond meal) thing...
SESAME CRACKERS! These are from Elana's Pantry. I will need a proper rolling pin next time if there is a next time..ahem
Cutting up the 2" crackers before baking - ooops I said the 'B' word :(
BEAR likes the crackers which is a hole in one...sort of. Could one put the almond butter on the almond-sesame crackers? One could but should one? I'll be pondering that question this weekend...
Just by chance, ready for a little R&R last night, I turned on TV et voila - there was BIG BROTHER. And they were dipping contestants into a giant bowl of melted butter whist attached to a giant mix-master gizmo! The story of my life currently :O
Mon dieu PBers, should I head out to the nearest pastry shop?
Do Tell!!
BONJOUR LE WEEKEND!
Carol.....you are a nut...but in a good way...and that's BIG BROTHER...not wipeout!...my summer obsession and I'm not ashamed to admit it...there I said it..ha
ReplyDeleteWhich pastry shop did you go to, after all that hard work?
ReplyDeleteThe jar of beurre d'almond and Grey Poupon in your fridge are not snobbish at all: both are made in the good old US of A! ;-)
Love that jar:) I wonder why they wrote beurre d'almond?
ReplyDeleteUsually it's d'amande?
Did you paint that jar yet and I have missed it?
the crackers looks so good too!
I am a daily PBr too.
It was ME Nana!!
ReplyDeleteI must go correct the d'amande
I wrote it...ooops
I'd take that dip as a sure sign that something baked and buttery should be in your future.
ReplyDeleteDon't ignore those signs from the universe, especially the good, buttery ones...
HA!
ReplyDeleteYou planted a seed in my brain Amy.
I just ate up the 6-month old Laduree macarons (something baked and buttery but now stale and crumbly) sitting neglected in the fridge.
Why hang on to them?
merci,
Carolg
Is lait d'amande/ALMOND MILK next on the MENU?
ReplyDeleteI am not sure about this almond butter….
ReplyDeleteAre you sure this recipe called for Olive oil, I think that it would be too pungent for me.
Try with a Almond oil the next time or a little walnut oil… but not Olive oil mon amie….
Enjoy anyway
Have a great week end Gourmande girl!
Marie
I have heard that the definition of "eternity" is 2 people and a ham. Could it also be Pr and 5 pounds of almond meal?
ReplyDeleteWhoops you're right Marie.
ReplyDeleteI rewatched the video - NO OIL NEEDED at all since the almond provides the oils needed.
http://www.food52.com/blog/2228_how_to_make_almond_meal_and_butter
Thanks for the reminder
Carolg
I thought the spelling was charming and I was learning something new..
ReplyDeleteCarol..you could teach me so much en Anglais!!!
xox
PS I would have never thought you would write on a Ladurée label..I would probably laminate it:)
ReplyDeletex
Those both look delicious! I think you need to start painting pretty labels so you can market that stuff, pronto, Carol. I'd buy almond beurre and almond bars any old day. You're becoming quite the pastry queen. Almond butter in the Whole Foods near me is tres cher. You can offer these treats up for gifts and people would be thrilled, Carol. There's just no end to your talents, woman!
ReplyDeleteYou are so resourceful,Carol! Many a day I have Seeduction bread toasted with almond butter,topped with a dab of Confiture d'orange for my Paris breakfast.
ReplyDeleteMix a little Vegemite in the almond butter for your sesame crackers. And you can whip up a savory sauce by adding a little lime juice,minced garlic maybe a pinch of cumin-good on chicken.
how far are you from new Laudree? Need to restock,sounds to me like...
Thanks for the recipe !
ReplyDeleteHere's a useful link with almond paste techniques http://www.cleacuisine.fr/gateaux/utiliser-la-puree-damande-dans-les-gateaux/
Lol - about Big Brother! Happy Friday!!
ReplyDeleteCarol, I compliment you on heating your oven up to baking temp at this time of year. (I cannot quite do that until ... well, perhaps late October.)
ReplyDeleteI love the idea of the almond crackers. I write this while chomping on some roasted, unsalted mind you, almonds and thinking how much calcium, etc., might be entering my system.
xo
I knew you would figure out what to do with all that Almond Flour. I LOVE Almonds and I bet that almond butter is wonderful. Kudos to you.
ReplyDeleteLadurée makes really nice packages. This beurre d'amandes sounds great; I just made a pistachio paste and loved it, used it in a bunch of things and then poof, gone! Next time I will try this.
ReplyDeleteSo fun to follow your Almond Meal Adventures, Carol. For all my fellow nut butter afficionados, MaraNantha makes the most divine organic peanut and almond butters. They aren't cheap, but wow, are they ever worth it!
ReplyDeleteI'm glad that you are whittling away at the supply of almond flour :)
ReplyDeleteGood to see BEAR again, too!
WHOA!!
ReplyDeleteBIG MERCI Taste of Beirut! I would LOVE to make a pistachio paste
And LYNDA!
Organic Peanut butter here I come!
WOW WOW WOW so excited
I'd love to make tapanade too..
GIMME SOME PASTE People!!
Love your buttery post - your beurre d'amande looks gorgeous. Even if you are rather hard on the macaron front. Next visit to Paris we're going to make them together. We have to get you over this! J xo
ReplyDeleteButter has been a hot topic for me this week because I'm visiting my in-laws in Geneva and they eat A LOT of it. My heart hurts just looking at how much they spread on their bread and add to their veggies, etc. It would almost be better to go on Big Brother and be dipped in butter.
ReplyDeleteDid you see that they were deep fat frying sticks of butter at the Iowa State Fair this year? Amazing!
Yikes, you are truly an intrepid chef - I'm simply in awe!
ReplyDeleteI MUST make my ownb French almond butter!!
ReplyDeleteI know....baking is a four letter word for you. One of the
ReplyDeletereasons you are having such a difficult time is baking is a science. The correct
proportions are essential for having your baked goodies come out correctly.
Changing amounts will change the results...ie. halving the sugar. Yes, you can decrease it a bit, but not half and have the results as intended. Same with amount of
other dry ingredients and the liquid ones as well. Don't give
up....baking can be so rewarding once you get the hang of it. And, to tell the true, even though I've been baking since elementary school....would you believe
cinnamon rolls which require yeast, and I'm now 64, I still have screw ups.
Even Julia Child had them.
Rachel