Advertisement
HomeCollectionsAlmonds
IN THE NEWS

Almonds

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
FEATURES
October 16, 1991
To roast almonds in the oven spread almonds in a single layer on a baking sheet, then bake at 350 for nine to 11 minutes if you are using blanched slivered almonds; or for 12 to 15 minutes for whole natural almonds. Either way, be sure to stir once or twice during the bake time. Cool before using.
ARTICLES BY DATE
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | March 4, 2014
Sophie Filippetti from Santa Rosa, Calif., was searching for a recipe for Italian king's cake. She said her mother-in-law used to make it often and even won first prize at their county fair some time ago. She has lost the recipe and wanted to be able to make it for her family again. Kathleen McMalin from Potter Valley, Calif., sent in a recipe for torta del re - king's cake in Italian. Not to be confused with the king cake common during Mardi Gras in New Orleans, this traditional, flour-less almond cake from the Piedmont region of northern Italy is a popular choice for Passover dessert.
Advertisement
NEWS
By KATE SHATZKIN | April 13, 2009
Emerald's Cocoa Roast Almonds look a little decadent; we guessed they'd have more calories than the brand's Deluxe Mixed Nuts. We were wrong; the cocoa-dusted almonds had 20 fewer calories per serving, along with 3 fewer grams of fat and less saturated fat and sodium. Kate Shatzkin Emerald Deluxe Mixed Nuts Per serving ( 1/4 cup): 170 calories 5 grams protein 16 grams fat 2 grams saturated fat 6 grams carbohydrate 2 grams fiber 0 milligrams cholesterol 95 milligrams sodium Emerald Cocoa Roast Almonds Per serving ( 1/4 cup)
NEWS
October 4, 2013
Baltimore County Councilwoman Vicki Almond is wrong to criticize County Executive Kevin Kamenetz for his handling of the police department health care dispute ( "Kamenetz under fire for refusing to repay police retirees," Sept. 27). Not only would it be fiscally irresponsible to pay on a ruling that is the subject of ongoing legal appeals, it contradicts the councilwoman's own vote in favor of Bill 6-13, which established the health care review committee as the bargaining agent for all county unions so that they all pay the same amount.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | December 15, 1993
Several days ago, our son Michael, who works in Boston, called with an ourgent culinary request. Everyone in his office, it seems, was in a holiday spirit and had been bringing homemade sweets and savories to work during the past week. There was an air of conviviality at lunch and at breaks when people enjoyed sampling these treats.Mike wanted to make a contribution, too, but because of his hectic schedule, he did not have much free time for marketing or vTC cooking. He asked if I could suggest an easy recipe that could be made in less than an hour.
NEWS
By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | May 11, 2003
My daughter was on vacation in mexico and she had cream of almond soup. I can't find a recipe for it. Do you have one? Your question interests me because I haven't thought about this dish since I lived in southern california many years ago. The obvious reason you see it on menus out there is because California is the only place in North America where almonds are grown commercially. Actually, when Franciscan priests first brought almonds from Spain to California, they were unsuccessful at their cultivation because they planted them too close to the coast.
FEATURES
By Jimmy Schmidt and Jimmy Schmidt,KNIGHT-RIDDER NEWS SERVICE | June 4, 1997
An almond tart is the foundation of wonderful desserts through the spring, summer and even autumn. Top these light but rich tarts with the freshest of berries and fruit or even TC perfect compote of preserved or dried fruits.This tart is made from eggs, ground almonds and spices. The foaming characteristics of the eggs create a light texture, and the ground almonds form a crust-like exterior.Although this tart contains eggs, it does not contain the butter found in most other tarts, so it is somewhat lighter.
FEATURES
By Charlyne Varkonyi | July 17, 1991
I know what you are going to say. The only way to prepare Maryland soft shell crabs is the way we have always done it -- dust them in flour, salt and pepper and deep fry in oil or saute in butter. Nothing more. Nothing less. Case closed.Well, it's time to open your minds. Just this one time. Trust me. I have taken some of the basics of soft crabs and added a modern twist -- slivered almonds sauted in butter with a touch of Amaretto. The liqueur intensifies the flavor of the almonds and adds an interesting contrast of sweetness while allowing the distinctive flavor of the crab to come through.
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | May 16, 2004
Brillat-Savarin, the famous 19th century French gastronome, wrote, "the discovery of a new dish does more for human happiness than the discovery of a new star." I agree with this often quoted statement, but I'm tempted to replace the word "dish" with "ingredient." My own culinary creations are often inspired by new, sometimes exotic or foreign items that appear in our groceries. My most recent find has been Spanish Marcona almonds. A year ago, I discovered these delicious almonds in a local supermarket.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | February 6, 2000
One of my good friends and fellow colleagues is a professional baker and cooking teacher. A petite woman no more than 5 feet tall, who weighs less than 100 pounds, she once confessed to me that her secret passion is chocolate and admitted that every day she weighed herself just to see how much chocolate she could have. Well, she found a soul mate in me. I don't bother with the weighing-in routine. I just simply allot myself some small chocolate token to enjoy each afternoon. You can imagine, then, how much I look forward to Valentine's Day, the holiday of the year synonymous with chocolate indulgence.
SPORTS
August 26, 2013
(Courtesy of Jenny Perez) Makes 2 servings 2 cups unsweetened vanilla almond milk 1 cup of fresh blueberries 1 cup of fresh strawberries 1-2 scoops of vanilla protein powder 2 heaping tbsps of almond butter 1 or 2 dates -- optional depending on how sweet you like it (Dates will give smoothies a sweet caramel flavor and help to strengthen muscles.) 1 cup of filtered ice or frozen blueberries Put all ingredients into a blender and purée until smooth. Pour into glasses and serve.
ENTERTAINMENT
By Julie Rothman,
For The Baltimore Sun
| April 12, 2013
Rose Dodds from Bel Air was searching for a recipe for a cake similar to one that she enjoyed at a party. She said the texture was similar to poundcake and the almond flavor reminded her of Italian amaretti cookies. Patricia Waxman from Chapel Hill, N.C., sent in a recipe she had seen in Southern Living magazine for an amaretto-almond poundcake that she thought might be similar to the one Dodds was looking for. She thinks it is the best poundcake she has ever made: "It's moist and delicious, and it's almost impossible to stop at just one slice.
NEWS
By Alison Knezevich, The Baltimore Sun | April 9, 2013
A Baltimore County Council member is calling for the council to delay its vote on a measure to impose stormwater management fees, saying neither the council nor the public has had enough time to study the issue. Councilwoman Vicki Almond, a Reisterstown Democrat, questioned why the county has not held public hearings on the fee scale proposed by the administration of County Executive Kevin Kamenetz. The council is scheduled a vote on the proposal for Monday, but Almond wants to delay it a month.
NEWS
By Alison Knezevich, The Baltimore Sun | February 20, 2013
Ignoring pleas from union leaders and the county's Annapolis delegation, the Baltimore County Council approved a bill Tuesday changing how county employees can appeal decisions about retirement benefits. The council voted 6-1 in favor of the bill, proposed by County Executive Kevin Kamenetz. Councilwoman Vicki Almond, a Reisterstown Democrat, was the only member of the council to oppose it, saying it will put county employees "through unnecessary hardship, both economically and procedurally.
NEWS
By Alison Knezevich | October 5, 2012
Baltimore County Council Chairwoman Vicki Almond is questioning why County Executive Kevin Kamenetz hasn't spoken out about a local referendum campaign linked to developers . The petition drive, which seeks to put zoning decisions in Almond's and Councilwoman Cathy Bevins' districts on the 2014 ballot, has ties to politically connected developers Howard Brown and the Cordish Cos.  Both developers are unhappy with decisions the councilwomen made...
NEWS
By Alison Knezevich, The Baltimore Sun | September 28, 2012
Prominent developers have targeted the districts of two Baltimore County councilwomen with referendum drives to overturn recent zoning votes the developers didn't like. At a community meeting this month, a Cordish Cos. representative distributed petitions that would put land-use decisions in Council Chairwoman Vicki Almond's and Councilwoman Cathy Bevins' districts on the 2014 ballot, according to people who attended the meeting. And the Committee for Zoning Integrity, which has ties to developer Howard Brown of David S. Brown Enterprises, launched a website promoting the referendum drive.
NEWS
By William Rice and William Rice,Chicago Tribune | January 4, 2004
So many of us, I am sure, have felt cloaked in guilt as we lift hand to mouth, deposit a handful of nuts and chew away to our heart's discontent. Wait -- there's something wrong with that sentence. Into the 1990s the entire nut family -- from almonds to walnuts -- was considered a threat to a healthy heart. Of late, medical researchers have been proposing once again that a food needn't be bad for us just because it tastes good. It is true that nuts are relatively high in fat, they say, but most of the fats are mono- or polyunsaturated.
NEWS
By Stephen G. Henderson and Stephen G. Henderson,SPECIAL TO THE SUN | October 6, 2004
Things are shaking out in the almond orchards of northern California. This isnM-Ft because growers have created a nutty new dance; nor are there tremors along the San Andreas fault. Instead, itM-Fs harvest season, which means machines shaped like giant lobster claws cozy up next to almond tree trunks, grip them tight and jiggle the ripe almonds free from their branches. Do you say all-mond or am-mond? Each September and October, thereM-Fs a joke about this puzzlement, according to Elaine Rominger, a fourth-generation grower who prefers the latter pronunciation.
HEALTH
By Meredith Cohn | February 3, 2012
Want something a little healthier this year to snack on during the Super Bowl? Alison Massey, a dietitian at Mercy Medical Center, has some “touchdowns” to replace those “fumbles.” See if there's something that scores with you: +Mixed Nuts (1/2 cup=320kcals) vs Sweet & Spicy Snack Mix (1/2 cup=170kcals) (*recipe below) +Sour Cream and Onion Dip vs Caramelized Onion Dip made with nonfat sour cream and plain Greek yogurt (**recipe below) +Hot Wings with Blue Cheese Dressing vs Baked Spicy Wings with low-fat Blue Cheese Dressing +Nachos (9'inch plate=860kcals)
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.