What are you doing with fall pistachios? - recipes

Sunset, Nov, 1991

WHEN THE FALL harvest of California's pistachios is tallied, it comes in second among the world's supplies of the subtle green nuts. These Western favorites have a tender crunch and a slightly floral-peach flavor.

It's this sensual balance that makes pistachios compatible with fruit, herbs, and cheese, in both sweet and savory combinations. For a dessert in shades of green, try pistachios and green grapes with a caramel glaze. Mixed with onion, chilies, and cilantro, pistachios make a refreshing sause to go with fish; with cheese, the nuts make a flavorful spread.

Pistachio and Grape

Caramel Tart

2 cups seedless green grapes Graham cracker crust (recipe follows) 1 cup shelled roasted, salted pistachios 1 cup sugar 1/2 cup water About 6 tablespoons whipping cream 2 teaspoons grated orange peel

Spread graphes level in crust, then scatter pistachios onto fruit.

In a 1 1/2- to 2-quart pan, stir together sugar and water. Cook over medium-low heat until syrup is clear, 15 to 18 minutes; do not stir. As syrup cooks, frequently wash off sugar crystals that form on pan sides with a wet brush. Turn heat to high and boil syrup, unrecovered, until the color is golden brown (about 260 [degrees] on a thermometer), 5 to 7 minutes; do not wash pan sides.

Remove from heat and smoothly stir in 6 tablespoons cream, then add peel. Caramel should have the consistency of corn syrup. If thicker, add a little more cream; if thinner, stir over low heat until it thickens. Pour warm glaze evenly over grapes and nuts. Let cool until firm enough to cut, at least 2 or up to 6 hours (glaze melts slowly). Remove pan rim. Serves 8 to 10.

Per serving: 367 cal.; 4.5 g protein; 18 g fat (7.4 g sat.); 49 g carbo; 239 mg sodium; 32 mg chol.

Graham cracker crust. Mix 1 1/2 cups graham cracker crumbs (about 24 squares), 1/4 cup sugar, and 2 tablespoons all-purpose flour. Add 7 tablespoons melted butter or margarine; stir until well mixed. Press over bottom and sides of a 9-inch tart pan with removable rim. Bake in a 350 [degrees] oven until it turns a slightly darker brown, about 15 minutes. Let cool; if made ahead, cover and chill up until next day.

Baked Fish with

Pistachio Salsa

1/4 cup each minced green onion and lime juice 2 tablespoons diced canned green chilies 1 tablespoon minced fresh cilantro (coriander) 1/2 cup chopped roasted, salted pistachios Baked fish (recipe follows) Salt and pepper

Mix together onion, lime juice, chillies, and cilantro; if made ahead, cover and chill up to 4 hours. Stir pistachios into onion mixture. Spoon sauce onto portions of hot fish and add salt and pepper to taste. Makes 4 servings.

Per serving: 263 cal.; 35 g protein; 11 g fat (2 g sat.); 5.6 g carbo; 214 mg sodium; 70 mg chol.

Baked fish. Rinse and pat dry about 1 1/2 pounds boned and skinned firm-texture white-flesh fish (such as Chilean sea bass, halibut, or sole); cut steaks about 1 inch thick or fold fillets to make 1 inch thick. Divide into 4 portions and lay them slightly apart in a lightly oiled 9- by 13-inch pan. Bake in a 450 [degrees] oven until fish is opaque but still moist-looking in center of thickest part (cut to test), 8 to 10 minutes.

Pistachio-Onion Cheese

1 1/2 pounds (about 3 large) onions, chopped About 1 3/4 cups regular-strength chicken broth 1 package (8 oz.) neufchatel (light cream) cheese 1 cup chopped roasted, salted pistachios Crackers or baguette slices

In a 10- to 12- inch frying pan over high heat, boil onions and 3/4 cup broth, uncovered, until liquid evaporates and onions start to brown; stir often. Stir in 1/4 cup broth to release browned bits, and boil dry again. Repeat until onions are a rich brown, 2 or 3 more times; cool.

Mix the onions with cheese and nuts. If made ahead, cover and chill up to 4 days. Spread on crackers. Makes 2 cups.

Per tablespoon spread: 100 cal.; 3.8 g protein; 7 g fat (2.6 g sat.); 5.6 g carbo.; 97 mg sodium; 11 mg chol.