Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

May 31, 2012

Foodie With Family: Pack and go

Hungry fishermen need snacks — and fast

(Continued)

The Microwave Method:

In a microwave-safe bowl that is large enough to comfortably hold all of your ingredients, whisk together the egg yolks and sugar until they are smooth. Whisk in the lemon and lime juice and butter until smooth.

Microwave on high — uncovered — for 5 minutes, whisking well after each 1-minute mark until you reach 4 minutes. In the last minute, whisk well every 15 seconds, until the mixture has reached at least 170° on an instant-read thermometer. (See above for what to do if you don't have an instant-read thermometer.)

Pour the hot curd through a fine-mesh sieve into a bowl to remove any curdled egg bits.

Follow directions above for packaging.

Rosemary and Garlic Roasted Almonds

Recipe courtesy of my friend, Lisette Heckathorn

1 lb. raw, shelled almonds

1 T. extra virgin olive oil

1 clove garlic, peeled and minced or pressed

½ t. dried rosemary, lightly crushed with the hands (or 2 t. fresh rosemary, roughly chopped)

Kosher or sea salt to taste

In a large mixing bowl, toss together the almonds, oil, garlic and rosemary until everything is evenly coated. Add salt to taste.

Spread the almonds evenly over the bottom of a rimmed baking sheet. Place into a cold oven and set the oven to the lowest temperature you can. Be sure to keep it under 200°, preferably around 175°. On many ovens this is the "Keep Warm" or "Hold Warm" setting.

Roast the almonds for 8 hours, or overnight. Let cool completely before transferring to a Ball jar or other storage container with a tight-fitting lid.

Homemade Chocolate Energy Bars (Larabar Clones)

4 c. whole, pitted dates (moist ones work best)

2 c. raw or toasted whole shelled almonds

1 c. chocolate chips or chopped dark chocolate

2 T. natural peanut butter (or sunflower or cashew butter), divided (or more, if necessary)

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