Monthly Archives: June 2010

Cool! Summer Almond Fruit Smoothies

In Sicily, where almonds have been grown for centuries, a refreshing drink made from ground almonds, sugar and water is served. (Bakeries usually sell packets of almond paste to be used for this purpose.) The paste turns creamy and milky with a hint of almond taste. The dry summer heat is so intense that this almond milk is served at breakfast, sometimes frozen into a soft slush. We’ve used marzipan to add a creamy, sweet taste to two fruit smoothies, one flavored with orange and the other fresh strawberries.

Almonds are the good news nut, one of the better sources of vitamin E, high in fiber, associated with preventing cardiovascular disease and linked to cancer prevention. These lovely drinks could be a pleasing and healthy way to start the day. Or an exciting cocktail when vodka or rum are added. (Adults only please.)

Here is the Strawberry Almond Smoothie recipe, and the Orange Almondsicle™ Smoothie recipe.

FROM OUR RECIPE BOX – Blueberry and Peach Cobbler with Cinnamon Biscuit Crust

There’s so much fresh fruit as the summer progresses that we can’t come up with enough ways to use it all up. Make this blueberry and peach cobbler when the peaches are very ripe but have lost their eye appeal. These sweet fruits yield lots of juice, which you may like to thicken with some starch or tapioca, or let it run loose. Or make the cobbler with all blueberries or all peaches.

Blueberry Peach Cobbler

Fluffy southern-style biscuits work well to sop up the juice. We’ve provided a biscuit dough recipe but purchased refrigerator dough saves one step. You can also make them in individual serving dishes, one way to dress up a dessert without much effort.

Here’s the Blueberry Peach Cobbler recipe.

FROM OUR RECIPE BOX – Almond, Lemon, Poppyseed Sablé Cookies

Sablés are a deceptively modest cookie found in every bakery in France.   Usually they are studded with raisins, scented with orange rind and rich with butter. The word means “sandy” in French and these delights crumble easily when eaten. We wanted a summery cookie to serve with fruit and ice cream and thought of featuring the bright taste of lemon and almond in our sablé. The poppy seeds give these cookies an extra pop when eaten.

The sablé dough is easy to make but needs a thorough chilling before rolling. Flour your table and rolling pin generously before rolling out the dough. This helps keep the tender dough from sticking. Use a ruler and a rolling cutter to score the dough before baking. Then break it into individual cookies once they cool. We put almond extract into the glaze but you may prefer to use vanilla or keep it plain. Either way these are a crowd-pleasing favorite that travel and freeze well, ideal for summer entertaining.

Here is the Almond, Lemon, Poppyseed Sablé Cookie recipe.

FROM OUR RECIPE BOX – Berry, Berry Almond Crisp

For summer, we wanted an all purpose almond dough, one that can be used with all the succulent fruits of the season. This dough, rich in almond flavor with the slight nuttiness of rolled oats, is one we hope fits the bill. Make this fruit crisp and serve it warm with ice cream.  It can be easily  cut into bars. Crumble this dough over your favorite baking dish full of sliced apples, peaches or pears. Sprinkle it over individual ramekins of fresh berries.

Berry, Berry Crumble

You can even fill this recipe with our Almond, Chocolate or Cinnamon “Schmear”™ Fillings.

Here is the Berry, Berry Almond Crisp recipe.