skip to main content

Grainlady, I saw this recipe and thought of you

10 years ago

Our local grocery store chain's latest seasonal magazine featured a recipe for "Almond Cheese with Honey Marsala Pears." I read the recipe's blurb and was intrigued by the idea of "...a delicious, ricotta-like cheese."

Given your penchant for experimenting and trying new recipes, I figured you'd already tried something similar. But just in case you haven't, here it is:

Almond Cheese

1 (8 oz) bag slivered almonds

2 cups water

3/4 cup almond milk

2 tbsp. EACH: lemon juice and almond oil

1 tbsp. honey

1/2 tsp. sea salt or to taste

Cover almonds with water and soak overnight. Drain, then puree in food processor with almond milk, lemon juice, almond oil, honey, and salt.

Pour into colander lined with 2 layers of cheesecloth and let mixture drain overnight, topping with heavy bowl to press out liquid. Cover and refrigerate until ready to serve.

Halved Bosc pears are cooked in a buttery wine/honey mixture flavored with cinnamon and served atop a scoop of the almond cheese.

What do you think? Have you already tried something like this? I just thought you'd be interested. It sounds like there are lots of amazing non-dairy alternatives out there.

Sort by:Oldest

Comments (6)

Compumom
10 years ago
That sounds delicious! How much does it make? How many does it serve?
grainlady_ks
10 years ago
Thanks for thinking of me, and for the recipe.... I've made cashew "cheese" before, but now that I can't eat cashews (high in fructans) this recipe will be one to try!!! -Grainlady
Related Discussions
Chris, thought of you when I saw this
Q
Comments (3)
Making the petticoat out of shells was amazing. How very artistic and creative the person is. Same goes for you, Chris.
...See More
I Thought about Grainlady and others today....
Q
Comments (3)
Congrats, Carol, on the great results. Have you cut into it? How are the crumb and crust? How does it taste? I too benefit greatly from Grainlady's posts. Lots and lots of whys to go with my hows. :)
...See More
Thought of you all when I saw this
Q
Comments (6)
Since my mom had a 60's-era Speed Queen that leaked so much it had to be installed near a floor drain, 'make 'em like they used to' sounds about right based on Mama's experience with the brand. Like cars, some makes and models are just better than others.
...See More
Looking for a Maraschino cookie recipe that I thought I saw here.
Q
Comments (8)
If you want to try a different cherry cookie, here's my fave (just leave off the chocolate kiss on top!). I got this recipe from a student in my sign language class, who brought these to a pot luck--they disappeared! There are a lot of variations of this cookie online. Cherry Cookies or Cherry Kiss Cookies 1 C butter, softened 1 C powdered sugar, measure then sift it 2 T maraschino cherry juice 2 tsp good cherry extract 1/2 tsp almond extract Red food coloring--however much you want to use 2 1/4 C flour 1/2 tsp salt 16 oz jar of DRAINED, chopped maraschino cherries (after chopping, pat them dry.... really dry!!) Opt: Hershey's kisses for the top of the cookies Combine butter, powdered sugar, cherry juice and cherry extract, almond extract and food coloring. Blend well. Stir in flour & salt to the butter mixture--easy to do with a fork. Add chopped dried cherries and mix well. Form into one inch balls and place 2 inches apart on a parchment-lined cookie sheet. Bake 8 to 10 minutes at 350 degrees, or until they have light brown edges. I usually remove the cookies from the cookie sheet within 5 minutes of taking them out of the oven. Once the cookies are out of the oven, if you're doing the chocolate kisses, immediately top each cookie with a chocolate kiss, using light pressure. I have no notes about the yield, but they are really good!! I don't know who took this picture, but you get the idea.
...See More
shambo
Original Author
10 years ago
Compumom, the recipe serves six -- 6 pear halves with a scoop of the almond cheese. It doesn't specify exactly how much a "scoop" is or exactly how much of the cheese is made. Sorry I can't give you any further information.

It does add this note: "To serve with savory dishes, omit the honey and stir in chopped fresh herbs."
Cookie8
10 years ago
I also wanted to give you a recipe which we love here. My measurements are sloppy but have my faithful pumpkin seeds included!

1.5 cup or so ground pumpkin seeds

1/2 cup or so ground flax

4 eggs

2 finely shredded medium carrots

large handful unsweetened coconut

1/2 cup applesauce

1.5 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp nutmeg

1/2 cup or so raisins

1.5 tsp baking powder
1 tsp baking soda

1/4 cup honey

1/4 cup olive oil or any oil

any addition of chia seeds, nuts, etc

I think that is it. I add contents as I remember them as it isn't fussy like regular recipes. I bake at 350 from 35-45 minutes. Not sure what happened with the spacing here....
grainlady_ks
10 years ago
Cookie8-

What are you baking it in? I have a lot of sprouted/dehydrated pepitas for this project, and I would probably use my 50/50 mix of flax/chia, and I just made a batch of coconut nectar (I have to watch fructans in honey, so use it sparingly), and just bought a 2# bag of organic carrots for 98-cents. Looks like I'm set.....as soon as I know what size pan. ;-)

-Grainlady
Cookie8
10 years ago
I adjust with how much batter I get. I am pretty much guessing with these measurements. Maybe a thinner 9x12 therefore cutting time to 30 min? If you have an in between pyrex of a 9x9 and 9x12 - that works too. I don't even grease the pan and it comes out great. Sorry, I never did exact measurements with my baking and my flax/pumpkin seed combos. I find it comes out nice and fluffy with these approximate measurements. If it is too runny add a bit more ground pumpkin seed. It should be a little thicker than a boxed cake mix.

Related Stories

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

DECORATING GUIDES 10 Recipes for Shabby Chic Style

By Laura Gaskill

Rustic furniture, floral fabrics, sparkling chandeliers. Here are 10 easy ways to bring the romantic cottage look into your home

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

FARM YOUR YARD How to Grow Vegetables in Containers

By Annie Thornton

Get glorious vegetables and fruits on your patio with a pro’s guidance — including his personal recipe for potting mix

LIFE 10 Ways to Honor and Remember a Departed Loved One at Home

By Charmean Neithart Interiors

Help the grieving process and keep beautiful memories alive with these thoughtful tributes

Houzz Interview: Rebekah's Weekend Farmhouse Retreat

By Becky Harris

Houzz Interview: Rhoda’s Southern Hospitality

LIFE Simple Pleasures: Get a Book Club Going

By Laura Gaskill

Kick back with friends and a thought-provoking read for an event that’s entertaining and educational all at once

HOUZZ TOURS My Houzz: Charming Scandinavian Details in Portland

By Julianna Smith

Warm textiles and thoughtful touches fill up a creative couple's 1920s Northwest home

HOME TECH Coming Soon: Turn Your Kitchen Counter Into a Touch Screen

Discover how touch projection technology might turn your tables and countertops into iPad-like devices — and sooner than you think

Sponsored

High Point Cabinets

21 Reviews

Columbus' Experienced Custom Cabinet Builder | 4x Best of Houzz Winner

More Discussions

Tried and true tart recipes

18

Even for non-breakfast-eaters: What food do you dislike for breakfast?

22

Thinking of Petalique--What's your top 5 quick take-out?

12

What do you eat when it's REALLY hot?

30

Pomegranate treats? Sukkot?

3