Cashew Chocolate Spread (Cashewtella)

  • 2014-0819_chocolate-cashew-spread-080cup raw cashews
  • tablespoons sugar
  • ounces bittersweet chocolate, broken into small pieces
  • tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 3/8 teaspoons kosher salt
    1. Heat the oven to 350° F. Spread the cashews in a medium baking dish, and toast in the oven until lightly browned, 10 to 15 minutes, shaking the pan every few minutes. Let cool completely.
    2. In a blender or a food processor, combine the cashews and sugar and pulse to a powdery paste.
    3. Heat an inch of water to a gentle simmer in the base of a double boiler. Set the top pan on the double boiler base, and add the chocolate to the top pan. When it’s melted, turn off the heat. Whisk in the butter, a few pieces at a time. Then beat in the cream. Remove the top pan from the base and set it on a counter. Stir in the cashew mixture and the salt. Divide among two 8-ounce jars. Let cool, then seal, and chill. Bring to room temperature before serving.
    4. Makes about two 8-ounce jars

 

Cashew nut roast

I now make this in a casserole dish rather than loaf pan. It’s much easier to serve!!



The roast:
2 tablespoons oil or butter
2 large onions, chopped fine (I used 2 med.)
3 cloves garlic, minced
3 cups raw cashews
1 1/2 cups bread-use stuffing bread cut up in cusinart
1 cup soup stock (or water) (I used half water and half veggie stock)
salt and pepper ( I did not add salt)
1/2 teaspoon nutmeg
2 tablespoons lemon juice

The “stuffing”:
3 cups bread cubes, toasted
2 tablespoons margarine, melted but not hot
1/2 cup finely-chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons parsley, chopped
salt to taste (I did not add salt)
chopped parsley

(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a greased casserole dish.

Mix together all the ingredients from the second list. Add some stock so it’s a bit moist or not bone dry.  Put the mixture on top of the stuff in the casserole, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet (in case it overflows while cooking), and bake at 400 degrees F for half an hour to 45 min. The top should be browned.

Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate. Serve with gravy if desired, keeping in mind that it is a very rich dish.

Serve with mushroom, miso, mustard gravy