"Macadamia nut recipes" by Food Forum

Beginning today, The Gazette is introducing a food blog to its Web site. Each week, we will include food items, bonus recipes, restaurant capsule reviews and comments from restaurant reviewer Irv Dean.

We would also like to encourage reader comments and ideas, including recipes. Such information should be sent to Gazette reporter Elysia Nest at nest@dailygazette.com.

Last Wednesday’s feature food story in the Gazette’s life and arts section placed the spotlight on macadamia nuts.

Here are some additional recipes that were not included in the story. Readers should feel free to add their own remarks and recipes.

Mango gingerbread with macadamia streusel

Recipe from Bon Appetit Magazine
Streusel:
1⁄3 cup finely chopped lightly salted dry-roasted macadamia nuts
1⁄4 cup sugar
2 1⁄2 tablespoons finely chopped crystallized ginger
Gingerbread:
2 cups all purpose flour
3⁄4 cup (packed) golden brown sugar
1 1⁄2 tablespoons ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1⁄4 teaspoon salt
1 pound ripe mangoes, peeled, pitted
1⁄2 cup buttermilk
1⁄4 cup canola oil
2 large eggs
For streusel:
Stir all ingredients in small bowl to blend.

For gingerbread:
Position rack in center of oven and preheat to 350 degrees. Butter a 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.

Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.

Macadamia Pesto Sauce

Recipe from MacNut Farms.
1 cup firmly packed basil leaves
1⁄2 cup toasted macadamia nuts, chopped
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
1⁄3 cup grated Parmesan cheese
1⁄3 cup olive oil

Blend or process basil, macadamias, garlic, vinegar and cheese until well combined. With motor operating in blender or food processor, gradually pour in oil to give a thick, smooth consistency.

Macadamia brittle with fleur de sel

Recipe from Bon Appetit Magazine.
1 cup unsalted macadamia nuts, toasted, chopped, cooled
1 tablespoon chilled butter, diced
1 teaspoon baking soda
1⁄2 teaspoon fleur de sel or other coarse sea salt
1 cup sugar
1⁄2 cup water
2 tablespoons light corn syrup

Place large sheet of foil on work surface; butter foil. Combine nuts and next 3 ingredients in medium bowl.

Stir sugar, 1⁄2 cup water, and corn syrup in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup turns a deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, for about 10 minutes. Remove caramel from heat. Immediately stir in nut mixture (caramel will bubble up). Pour caramel onto prepared foil; spread thinly. Cool brittle until hard; chop.

Store airtight at room temperature.

Makes about 2 1⁄2 cups.

Macadamia Crusted Chicken Medallions

Recipe from The Food Network Kitchens.
1⁄2 cup flour
1⁄4 cup macadamia nuts (roasted, salted and pulverized)
Salt and black pepper, to taste
1 egg
1⁄4 cup milk
4 tablespoons pomery mustard
1 tablespoon mayonnaise
2 boneless, skinless chicken breasts
1 large Spanish onion
Olive oil
1 clove garlic, sliced
1 roasted red pepper (or 1 jar), julienne
1 bunch fresh spinach
1 tablespoon butter

Mix together flour, pulverized nuts and season with salt and pepper. Make egg dip for chicken breast by mixing one egg with milk and adding mustard. Season with salt and black pepper. For mustard sauce, mix remaining mustard and mayonnaise, and thin with water.

Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper. Slice the onion thinly, sauté it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized. Remove from pan.

Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear.

Drain excess oil and breading from the sauté pan, and add 1 tablespoon olive oil and sliced garlic. Stir until golden. Add red pepper and spinach, sauteing until spinach is wilted. Season with salt and pepper, and transfer to the center of a serving plate. Add 1 tablespoon butter to the pan. When melted, add the onions and cook briefly. Place on top of the spinach.

Remove the chicken from the oven and fan it around the vegetables. Spoon the mustard sauce around it.