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what to do with pistachio creme?

toodie jane Jan 13, 2007 07:25 PM

found this at a local gourmet store. any recipe suggestions?

(beyond typical nut-butter application as spread, etc.)

  1. HillJ Feb 11, 2007 08:00 AM

    Here's what we did with the pistachio butter

    We made chocolate cookies the size of a jar lid (used lid as template)
    Spread pistachio butter on inside of both sides of cookie and scooped softened ice cream onto one cookie, used 2nd cookie as a lid (you get the idea). Wrapped in plastic wrap and off to the freezer. Next day we had lovely ice cream sandwiches for our luncheon.

    1. a
      annedelabanane Feb 10, 2007 03:32 PM

      Is it pistachio nut cream in a jar, from Sicily? If so, you can use it to fill a cannoli. Just mix the cream with a nice smooth ricotta cheese and (since some folks aren't too fussed on candied fruit) mini-chocolate chips. Gorgeous taste.

      I don't have a pastry bag, so I use a ziploc bag for filling the cannoli shells; fill the bag with the ricotta mixture and then snip off just enough from the tip end of the ziploc bag and squeeze it into the cannoli shell. Once filled, you can dip the ends of the cannoli into chopped nuts.

      I've found that the ready-made cannoli shells work fine and save you quite a bit of time.

      1. amyzan Jan 14, 2007 05:54 PM

        Now I'm curious what brand this product is? I've never seen something like that, only a sweetened paste for baking and plain or salted pistachio nut butter. Could you have a look at the package and report back? Hmmm, sounds good!

        1. e
          ennyl Jan 14, 2007 04:47 PM

          I'm thinking of a savory application for this product...

          One idea... mix with breadcrumbs, fresh herbs, chopped toasted fresh pistachios, S&P, and spread over the top of a firm fish fillet; bake in a hot oven & serve with julienned veggies. This might be delicate enough for the flavor to come through.

          1. amyzan Jan 13, 2007 07:31 PM

            You could make a sweet bread or danish dough and use the spread as filling. You might need an egg white or two to stiffen it up, depending on how much you use. I've also seen Reese's cup like candies with hazelnut paste. Can't see why that wouldn't work w/ pistachio paste, too.

            You might consider how it'd sub for recipes calling for almond paste, too. You might have to make modifications based on how liquid your product is, but I think that's worth a look. Recipes using almond paste are easy to find.

            5 Replies
            1. re: amyzan
              toodie jane Jan 13, 2007 07:51 PM

              this is fairly loose, like a non-homogonized natural peanut butter.

              Any savory applications?

              1. re: toodie jane
                amyzan Jan 13, 2007 08:04 PM

                So it's pistachio butter, plain ground pistachios, not a sweetened product?

                1. re: amyzan
                  toodie jane Jan 14, 2007 02:36 PM

                  sweetened about as much as commercial pb is, so I can see it in a savory dish, but the flavor is more subtle than pb and it was quite dear, so I don't want it to get lost in a highly seasoned dish. Maybe in some sort of takeoff of pigeon pie with filo....? Mediterranean rather than Asian flavorway. (is that a word-- like 'colorway'?)

                2. re: toodie jane
                  k
                  Kelli2006 Jan 14, 2007 03:18 AM

                  I wonder how it would tastes as a replacement for peanut butter in Pad-Thai and other Asian dishes?

                  I would try mixing it into hummus or other spreads/dips.

                  1. re: Kelli2006
                    toodie jane Jan 14, 2007 02:32 PM

                    yeah, I think the flavor would be lost in highly savory dishes. Though it's worth a try on a small scale. Just have to bite the bullet and try.

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