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io-Inspired Holiday Recipes

2015 Holiday Edition

from AMERICAN PISTACHIO GROWERS

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CONTENTS

Pistachio-Inspired Holiday Recipes

2015 Holiday Edition

from AMERICAN PISTACHIO GROWERS

Think of this special pistachio-inspired holiday edition as a cooking guide from our APG chefs for all your holiday

gatherings and family get-togethers. From the simplest of holiday greens with pistachio pesto to a decadent and

amazing pistachio pie, holiday entertaining shines with our beloved recipes featuring our beautiful green nut for

Thanksgiving, Christmas, Hanukkah, New Year's, and every other seasonal meal you may be hosting. Cheers!

Cocktails/Appetizers

Sides

Entrees

Desserts

Breakfast, Dessert and When Guests Pop In

3 - 9

10 - 18

19 - 23

24 - 34

35 - 41

Spiced PistachiosRecipe Compliments of Sweet Paul MagazineFor the recipe click here:

Appetizers

3

For the recipe click here:

Appetizers

Pistachiomento CheeseBy Chef Robert Del Grande

4

Pistachio Rum Moustache By Chef Grant MacPherson

Grant MacPherson

For the recipe click here:

Cocktails

A native of Scotland, Chef Grant MacPherson is an acclaimed executive chef who has been creating culinary dishes on �ive continents for the past 32

years. Executive chef for Viking Range Corporation, and former executive chef at Bellagio and Wynn Resorts in Las Vegas, Nevada, Chef Grant

orchestrated several hotel culinary operations—some with more than 18 restaurants and 800 culinary employees under one roof—making him a

bona �ide expert extraordinaire in operations and all types of cuisines.

5

Scallops with Pistachio & LemonRecipe Compliments of Sweet Paul Magazine

For the recipe click here:

Paul “Sweet Paul” Lowe created Sweet Paul Magazine, a lifestyle magazine featuring simple, elegant meals and stylishly easy crafts for the home. Born in Oslo, Norway, his Mormor and Great Auntie Gunnvor instilled in him a love for cooking and crafting. That love carried over to his career in New York as a food and props stylist, and eventually the creator of the quarterly Sweet Paul Magazine. The magazine includes culinary and craft ideas that are humble, accessible—but never boring!

Sweet Paul Magazine

Appetizers

6

Tory McPhailExecutive Chef, Commander’s Palace, New Orleans, Louisiana

A three-time James Beard Foundation Award nominee, in 2013 Tory McPhail was named Best Chef: South. Growing up on his family’s farm in Washington State, Tory ate fresh, locally sourced foods and built an early appreciation for

their origin. After school, Tory began his career at age 19 in New Orleans, where his career �lourished.

Pistachio FizzBy Chef Tory McPhail

For the recipe click here:

Cocktails

7

PistachioritasBy Chef Robert Del Grande

For the recipe click here:

Robert Del GrandeExecutive Chef / Partner, Café Annie and RDG + Bar Annie, Houston, Texas

Robert Del Grande, a celebrated American chef, is the executive chef and partner of the renowned Café Annie in Houston, Texas. As a James Beard Foundation Award winner in 1992 for Best Chef: Southwest, Robert has �igured prominently in the historical revision of American cooking, indelibly changing the culinary landscape with his use of the tastes and �lavors of the Southwest.

Appetizers

8

Pistachiomolé

For the recipe click here:

Appetizers

By Chef Robert Del Grande

9

Cheryl ForbergRD, Chef and Nutritionist for NBC’s Hit Show The Biggest Loser

A New York Times bestselling author, in 2011 Cheryl was named as one of America’s 100 Most In�luential People in Health and Fitness. After graduating from the California Culinary Academy in San Francisco, she was selected as the nutritionist for the NBC hit show, The Biggest Loser. She co-wrote the eating plan for the show and has shared cooking and nutrition tips with the contestants ever since.

Sweet Potatoes with Pistachio Butter

By Cheryl Forberg, RD, Chef and Nutritionist

For the recipe click here:

10

Sides

Holiday Green Beans with Pistachio PestoBy Cheryl Forberg, RD, Chef and Nutritionist

For the recipe click here:

11

Sides

Pistachio Pesto By Cheryl Forberg, RD, Chef and Nutritionist

For the recipe click here:

12

Sides

Cornbread Stuffing with Sausage,Dried Fruit and PistachiosBy Cheryl Forberg, RD, Chef and Nutritionist

For the recipe click here:

13

Sides

For the recipe click here:

Spinach Salad with Smoked Turkey and PistachiosBy Cheryl Forberg, RD, Chef and Nutritionist

14

Sides

David Vartanian

Whole Roasted Baby PumpkinBy Chef David Vartanian

For the recipe click here:

15

Sides

Executive Chef / Co-Owner, Vintage Press; Co-Owner: Jack and Charlie’s, The Southern Paci�ic Depot, and Le Boulevard Coffee Market, Visalia, California

In 1966, David’s family moved to Visalia, California, where they established the Vintage Press. Situated in the heartland of American agriculture, the menu of the Vintage Press

revolves to include seasonal fruit and vegetables in the restaurant’s classically French-Californian menu. In addition to the Vintage Press Restaurant and Catering,

David is co-owner of Jack and Charlie’s, The Southern Paci�ic Depot, and Le Boulevard Coffee Market—all located in Visalia.

Quinoa Kale Risotto with Pistachios By Sharon Palmer, RDN, The Plant-Powered Dietitian

Sharon PalmerRDN, Plant-Powered Dietitian

Sharon Palmer, known as “The Plant-Powered Dietitian,” is a registered dietitian, food and nutrition writer, and enthusiastic plant-based nutrition expert with 16 years of experience. She has published articles on plant-based diets, which include pistachios, in magazines such as Better Homes & Gardens, Prevention, and Cooking Smart. She has also authored two books on nutrition—the latest one, The Plant-Powered Diet: Eat Your Way to Lasting Health, was published in 2014.

For the recipe click here:

16

Sides

Gerald Hirigoyen

Roasted Zucchini Pistachio GratinBy Chef Gerald Hirigoyen

For the recipe click here:

17

Sides

Chef / Partner Fringale, Piperade and Bocadillos Wine + Tapas, San Francisco, California

Gerald Hirigoyen grew up in the Basque region of France, surrounded by a cooking culture. At the age of 13 he apprenticed at restaurants in Paris. Then,

over 30 years ago, he moved to the San Francisco Bay area and cultivated what would become his signature—incorporating fresh ingredients into simple yet

scrumptious dishes that echoed the local spirit as well as that of his homeland.

Pistachio BreadRecipe Compliments of Sweet Paul Magazine

For the recipe click here:

18

Sides

Turkey Roast with Sausage, Fruit and Pistachio DressingBy Cheryl Forberg, RD, Chef and Nutritionist

For the recipe click here:

19

Entrees

For the recipe click here:

Chicken Gallantine with Pistachios, Cranberry & ChanterellesBy Chef Gerald Hirigoyen

20

Entrees

Seared Halibut with Pistachio Relish& Tomato Saffron Stew

By Chef Gerald HirigoyenFor the recipe click here:

21

Entrees

Pistachio Mint Crusted Rack of LambBy Carol Kicinski

For the recipe click here:

22

Entrees

For the recipe click here:

Pistachio Cranberry Goat CheeseStuffed Pork Tenderloin

By Carol Kicinski

23

Entrees

Carol KicinskiCarol Kicinski is a television chef, magazine founder and editor-in-chief,

freelance writer and cookbook author, and a professional gluten-free recipe developer. Kicinski’s food philosophy: Find and enjoy foods that are naturally

gluten free. She loves the challenge of discovering how to reinvent old favorites and create new ones without gluten. She is the founder of Simply Gluten-Free, a

gluten-free online magazine.

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Blueberry Gingerbread with PistachiosBy Cheryl Forberg, RD, Chef and Nutritionist

For the recipe click here:

Desserts

For the recipe click here:

Pistachio Pumpkin CheesecakeBy Cheryl Forberg, RD, Chef and Nutritionist

Desserts

25

Pistachio Cakes with Cherry Rum Sauce and Pistachio BrittleBy Chef Lauren Mitterer

For the recipe click here:

Desserts

26

Pistachio PieBy Chef Lauren Mitterer

For the recipe click here:

Lauren Mitterer Pastry Chef / Owner, WildFlour Pastry, Charleston, South Carolina

Lauren Mitterer, a two-time James Beard Foundation Award nominee in the pastry chef category, received her degree in Baking & Pastry Arts from the Culinary

Institute of America in Hyde Park, New York in 2004. Starting out as Executive Pastry Chef at The Red Drum Gastropub, Lauren quickly became a “rising star” in

Charleston’s culinary scene. In 2009, she left Red Drum to pursue her dream of creating extraordinary desserts and specialty cakes and established WildFlour

Pastry and a successful catering business.

Desserts

27

Pistachio Flan with Candied PistachiosBy Chef Lauren Mitterer

For the recipe click here:

28

Desserts

Pistachio Tart with ShortbreadBy Chef Lauren Mitterer

For the recipe click here:

29

Desserts

For the recipe click here:

Date & Pistachio Cake with Candied OrangeRecipe Compliments of Sweet Paul Magazine

30

Desserts

Holiday Amaretto TrufflesRecipe Compliments of Sweet Paul Magazine

For the recipe click here:

31

Desserts

For the recipe click here:

Nougat Blanc with Pistachios & Almonds Recipe Compliments of Sweet Paul Magazine

32

Desserts

For the recipe click here:

Pistachio Date BallsRecipe Compliments of Sweet Paul Magazine

33

Desserts

For the recipe click here:

Pistachio Layer Cake Recipe Compliments of Sweet Paul Magazine

34

Desserts

35

For the recipe click here:

Pistachio Banana Waffles withGrapefruit, Mint, & Dulcey Chocolate

Recipe Compliments of Sweet Paul Magazine

Breakfast, Dessert and When Guests Pop In

Chocolate & Pistachio Boston RollsRecipe Compliments of Sweet Paul Magazine

For the recipe click here:

36

Breakfast, Dessert and When Guests Pop In

Blondies with Salted Pistachios & LemonRecipe Compliments of Sweet Paul MagazineFor the recipe click here:

37

Breakfast, Dessert and When Guests Pop In

Pistachio BiscottiBy Chef Jean-Yves Charon

Pastry Chef for Galaxy Desserts, Richmond, California

Jean-Yves, co-founder of Galaxy Desserts and the creative force behind their French-inspired recipes, has over 25 years of experience in developing and manufacturing innovative desserts and pastries in the classic French tradition. His creations have earned top honors, most notably the Outstanding Dessert in the U.S. Award, through the National Association for the Specialty Food Trade (NASFT). In 2010, Jean-Yves was a featured pastry chef in the world-renowned pastry magazine, So Good.

Jean-Yves Charon

For the recipe click here:

38

Breakfast, Dessert and When Guests Pop In

Pistachio Pound CakeBy Chef Jean-Yves Charon

For the recipe click here:

39

Breakfast, Dessert and When Guests Pop In

Cherry, Pistachio, & Amaretto Clafoutis

For the recipe click here:

Recipe Compliments of Sweet Paul Magazine

40

Breakfast, Dessert and When Guests Pop In

Caramelized Pistachio & Chunky Chocolate Chip BarsBy Chef Gerald Hirigoyen

For the recipe click here:

Breakfast, Dessert and When Guests Pop In

41

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2015 Holiday Edition

from AMERICAN PISTACHIO GROWERS

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