ARTICHOKE AND TUNA PANINI
1/2 cup sliced black olives, drained
1 teaspoon minced garlic clove
1/2 teaspoon fresh lemon zest
2 (6 1/2-ounce) jars marinated artichokes, drained, reserving marinade, and chopped
1/3 cup mayonnaise
2 (6-ounce) cans white tuna* in olive oil, drained and broken into chunks
4 long rolls or Italian bread cut into four pieces
4 slices Munster, Havarti or pepper jack cheese
1 3/4 cups flour
1/3 cup cocoa powder2 1/2 teaspoons baking powder1/4 teaspoon salt6 tablespoons cold unsalted butter, cut into chunks1/2 cup powdered sugar1/2 cup heavy cream2 large eggs2 teaspoons vanilla extract3 bars (1.5 ounces each) Dark Chocolate, cut into 1/4-inch piecesCoarse sugar
You can make cashew butter by processing cashews in a food processor until the mixture reaches the consistency of peanut butter. Use it as you would peanut butter.
Use cashew pieces or chopped cashews when ever the “look” of the nut isn’t as important as the taste. They’re less expensive than whole cashews and just as tasty.
Do not add cashews to hot dishes until near the end of the cooking process as they will quickly become soft and begin to disintegrate.
Cashews become soft in baked goods and do not retain their crunch like other nuts.
ARTICHOKE CHEESE SQUARES
This recipe can be made ahead of time and reheated just before serving.
One 14 oz can rinsed and drained artichoke hearts, chopped
1 cup shredded Cheddar cheese
1/2 minced onion
2 teaspoons minced garlic
1/3 cup bread crumbs
1 tablespoon dried parsley
3 large eggs
1/4 cup skim milk
Pepper to taste
½ to 1 teaspoon dried oregano
Dash hot-pepper sauce