Elegant Reine de Saba

Reine de Saba, or Queen of Sheba, is an elegant cake from Julia Child's THE FRENCH CHEF COOKBOOK. After watching Mrs. Child make the thing on her old show three times last week, I was eager to try her famous recipe. And I happened to have all the ingredients at hand, which is a rare occurrence when I want to follow someone else's recipe. This cake is not as complicated as it seems. I blanched, peeled and roasted the almonds lightly on Saturday, and made this Queen of Sheba cake on Easter Sunday. I will not be posting the recipe for Reine de Saba here at Elegant Cuisine, because there are many copies and interpretations of it on the internet. ©Jeanne "M-J" de Mesterton

M-J’s Low-Carb Lemon-Coconut Pudding

Low-Carb Lemon-Coconut Pudding
Ingredients: instant sugar-free lemon pudding mix, made with coconut milk and unsweetened almond milk instead of the cow’s milk recommended on the box, with the addition of some sugar-substitute and a few drops of vanilla. Of course, you could use the sugared variety of instant pudding.
©M-J de Mesterton 2010

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

>M-J’s New Mexico Chile Almonds

>

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.