Wednesday, December 18, 2002
Bite with Belkys: Almond Basket
Impress your guests this holiday season with a delicious dessert. And when you find out how good it tastes-- it'll drive you "nuts".
The Chef: Tom Costello
The Dish: Almond Basket
The Restaurant: Dan Marino's Town Tavern
5701 Sunset Drive, Suite 194
South Miami, FL 33143
1 lb. butter
1/2 cup milk
4 cups sugar
3 1/2 Tbs. kosher salt
4 cups chopped almonds
fresh fruit (4 strawberries, 6 raspberries, 5 blackberries)
1 1/2 cups raspberry sorbet
raspberry sauce (Boil fresh raspberries, sugar and water until the raspberries dissolve down)
1/2 cup whipped cream
1 sprig mint
Start by chopping the almonds in a food processor or blender until their medium to medium fine. Put them in a bowl and set them to the side.
Melt butter in a saucepan, add the salt, milk and sugar and stir it over medium heat for 20 to 25 minutes. Never leave the mixture alone and be careful because it can get very hot.
Pour the butter mixture into the chopped almonds and stir.
Let this sit for a few minutes until it thickens.
In the meantime, spray a cookie sheet and line it with parchment paper.
Scoop the almond mixture onto the cookie sheet. Place another sheet of parchment paper on top and roll it until it's flat. Remove the paper on top and bake this in a 325 degree oven for 6 to 8 minutes until it's golden brown. Remove it from the oven and let it cool for a few minutes, then cut it into four squares.
Use a cup and shape the almond mixture into a basket.
Plate the dessert by placing the almond basket with sorbet inside on a mound of whipped cream. Use the raspberry sauce and fresh fruit for garnish.
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