SESAME CASHEWS RECIPES

ROASTED CASHEW AND SESAME BRITTLE RECIPE - YIGIT PURA ...

Roasted Cashew and Sesame Brittle Recipe - Yigit Pura ... image

Yigit Pura creates a brittle mosaic with cashews and sesame seeds. "The combination of white and black seeds is very Turkish," says the Ankara-born pastry chef. Plus: Homemade Christmas Gifts

Provided by Yigit Pura

Total Time 45 minutes

Yield Makes about 2 pounds

Number Of Ingredients 11

Ingredients

2 3/4 cups raw cashews (12 ounces)
1/4 cup white sesame seeds
2 tablespoons black sesame seeds
1 1/2 teaspoons vanilla bean paste (see Note) or 2 teaspoons vanilla extract
1 teaspoon Maldon salt or other flaky sea salt
1/2 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1 3/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
2 sticks unsalted butter, cut into tablespoons and softened

Steps:

Preheat the oven to 300°. Spread the cashews and sesame seeds on a rimmed baking sheet and bake for 12 to 15 minutes, until lightly golden. Let cool.
Line a large rimmed baking sheet with a silicone baking mat or parchment paper and lightly coat the parchment with nonstick cooking spray.
In a small bowl, whisk the vanilla bean paste with the salt, baking soda and nutmeg.
In a large saucepan, bring the sugar, water and corn syrup to a boil. Cook over moderately high heat, brushing down the side of the pan with a wet pastry brush, until the syrup reaches 250° on a candy thermometer, 10 minutes. Off the heat, whisk in the butter.
Bring the syrup back to a boil and cook over moderately high heat, stirring, until golden brown, 5 to 7 minutes. Remove from the heat and stir in the vanilla bean mixture, then the cashews and sesame seeds. Immediately scrape the brittle onto the prepared baking sheet and, working quickly, spread it in an even layer with an offset spatula. Lay another silicone baking mat or a sheet of sprayed parchment over the brittle and use a rolling pin to even it out. Remove the top baking mat and let the brittle cool completely, about 1 hour. Break the brittle into pieces before serving, storing or gifting.

SESAME CHICKEN WITH CASHEWS AND DATES RECIPE - NYT COOKING

Sesame Chicken With Cashews and Dates Recipe - NYT Cooking image

Dates add a touch of sweetness to this savory chicken and scallion stir-fry. If you don’t have a wok or a 12-inch skillet, you might want to cook this in two batches in a smaller pan. That will ensure a nice, browned crust on the meat. And if you want to substitute chicken breasts, stir-fry them for only 2 minutes in Step 2 before adding the rice wine.

Provided by Melissa Clark

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 tablespoons toasted (Asian) sesame oil
1 2-inch piece fresh ginger, peeled and cut into about 12 “coins”
6 to 8 garlic cloves, peeled and smashed
1 bunch scallions (white and green parts), cut into 2-inch lengths
3 to 4 dried red chiles, or 1/2 teaspoon chile flakes
2 pounds boneless chicken thighs (preferably skin on, but skinless is O.K.), cut into 2-inch chunks
1/2 cup toasted cashews
1/3 cup rice wine or dry sherry
3 tablespoons dark soy sauce or tamari
4 pitted dates, thinly sliced
3 cups fresh basil or cilantro leaves, or a combination
Rice vinegar or lime juice, to taste
Cooked rice, for serving

Steps:

Season the chicken with salt and pepper while you heat a 12-inch skillet or wok over high heat until it’s very hot, at least 2 minutes. Add 2 tablespoons of the sesame oil and swirl the pan; the oil should thin on contact. When the oil is hot, add the ginger, garlic, scallions and chile. Stir-fry until the garlic is golden at the edges, 2 to 3 minutes.
Add the 2 remaining tablespoon oil, chicken and cashews, and stir fry until it starts to brown, 4 to 5 minutes (turn down the heat if the cashews are browning too quickly). Add the rice wine, soy sauce and dates; simmer until the sauce reduces to a syrupy consistency and the chicken cooks through, 5 to 7 minutes.
Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice.

Nutrition Facts : @context http//schema.org, Calories 562, UnsaturatedFatContent 27 grams, CarbohydrateContent 20 grams, FatContent 40 grams, FiberContent 2 grams, ProteinContent 29 grams, SaturatedFatContent 9 grams, SodiumContent 568 milligrams, SugarContent 12 grams, TransFatContent 0 grams

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