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- Prep 10min
ByGirl Who Ate Everything
Updated December 26, 2014
(12 ounce) packages white chocolate chips
(2 ounce) vanilla almond bark squares
cups chopped green pistachios
Microwave cherries and 2 tablespoons of water in a small microwaveable bowl for 2 minutes. Drain.
Melt morsels and almond bark coating in heavy saucepan over low heat. Remove from heat; stir in cherries and pistachios.
Spread mixture onto a wax paper lined 15x10 inch jelly roll pan. Place another sheet of wax paper on top and press down to spread evenly on pan.
Chill 1 hour in the refrigerator or until firm.
Break into pieces and store in airtight container.
Nutrition InformationNo nutrition information available for this recipe
More About This Recipe
- While the colors red and green are adorning the stores and your neighbors' houses, they rarely make an appearance in our food without the aid of some food coloring or other artificial substance. This Red and Green Pistachio Bark showcases the colors of the season -- and in the way that nature intended.
The bright red dried cherries and salty green pistachios naturally create a beautiful and festive white chocolate bark that would be perfect for a holiday plate for your friends and neighbors. And unless you forgot to buy shelled pistachios and had to shell the whole bag of pistachios yourself…ahem…, this treat should take you under five minutes to make. It makes enough bark for an army so you can easily share this treat.
Tip: Spreading the pistachio bark mixture onto the pan can be a little tricky. An easy way to manipulate the mixture is to not only line the bottom of the pan with wax paper, but also place a wax paper sheet on top. Then you can just pour the pistachio bark mixture in the middle of the pan, place the sheet of wax paper on top, and press down to evenly distribute the bark on the pan without all of the sticky mess.
Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
Remember Red Pistachios? Here's What Happened To Them
What the hell happened to red pistachios? If you have no idea what red pistachios are, you're probably under the age of 30 and think they sound as foreign as SqueezIts. Once upon a time, however, pistachios used to be bright red -- not a natural red, but a dyed red that left your hands (and potentially your face) a vivid hue of cherry. But they're not around anymore. So what gives?
Pistachios are native to the Middle East and Asia, and up until the 1970s, the United States imported most of its pistachio nuts. Though pistachio trees were first planted in California in the mid 1800s, the industry didn't take off in America until an embargo on Iranian pistachios was enforced in 1979 due to the Iran hostage crisis. While the ban was lifted in 1981, it was enforced again from 1987 to 2000, and then reinstated by President Obama in 2011 in response to Iran's nuclear program.
Today the United States is the second largest producer of pistachios -- after Iran -- and around 98 percent of pistachios grown in the United States come from California. The rest of the country's commercial pistachio production occurs in Texas, New Mexico and Arizona.
The disappearance of red-colored pistachios is a direct result of the exponential increase in homegrown pistachios and the limit on pistachio imports from the Middle East. When the U.S. was importing pistachios, the nut shells would often be splotchy in color, the Kitchn explains. The shells got stained from traditional harvesting methods in which the nuts weren't immediately hulled and washed. Since the appearance of these stains was unappetizing, pistachio producers in the Middle East took to dying the shells bright red to hide the stains, Richard Matoian, Executive Director of the American Pistachio Growers told HuffPost Taste. A few American producers followed suit because the market was used to seeing pistachios with a bright red hue, Matoian said. But all that's over now.
Red pistachios starting disappearing in the '80s, Matoian confirmed. With the limit on imports and the increase of American grown nuts with American harvesting systems, there became no need to dye the nuts. American pistachio producers use a harvesting system that dries and hulls the nuts before they are able to get stained, which eliminates the need for covering up blemishes altogether. Even today in Iran, Matoian explained, pistachio producers have picked up the new harvesting technique that eliminates stains and the subsequent need for dye.
You can still find red pistachios in some places, Matoian told HuffPost Taste, but they're just a rare novelty product and a seasonal one at Christmastime, not the dominant trend they once were.
The upshot of red pistachios being all but obsolete today, thanks to California-produced pistachios, is that you no longer have to worry about dyed hands -- an unfortunate result of the red dye. Pistachios are just a little more boring now.
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Easy Double Chocolate Bark with Cranberries and Pistachios
With a layer of dark and white chocolate and dotted all over with red cranberries and green pistachios, this gorgeous double chocolate bark is the ultimate holiday candy! So easy to make and the taste is simply outstanding!
Keyword chocolate bark with pistachios and cranberries, chocolate bark with sea salt, cranberry bark recipe, Easy Double Chocolate Bark with Cranberries and Pistachios, easy homemade chocolate bark, gourmet white christmas recipe, pistachio and cranberry white christmas, white chocolate covered cranberries recipe
LFG Spiced Golden Bark
3.5 oz 85% Cacao Chocolate Bar (broken into pieces)
1 oz Organic Cacao Butter Wafers (like Anthony's)
1 T Powdered Erythritol (like Lakanto)
1/2 t Pistachio Extract (or Almond Extract)
1/4 C Whole Salted Pistachio Nuts
Step 1: Melt the Dark Chocolate
Spray a 6" x 6" square baking pan with coconut oil. Create a double boiler with a saucepan of water and a metal bowl large enough to set on top. Bring water to a boil, then turn off heat. Place chocolate pieces into the bowl. Let soften 5 minutes. Whisk until smooth. Pour into the greased pan. Use a rubber scraping to get it all. Gently shake the pan so that the molten chocolate is level and fills the corners. Set aside on a cool countertop.
Step 2: Make the White Chocolate
Wash the metal bowl and whisk well to remove all the dark chocolate. Bring water to a boil again. Set the bowl on top of the saucepan and turn off heat. Place cacao butter and into the bowl to melt. Whisk in powdered sweetener and extract. When completely melted, the mixture will look like oil. Pour it over the dark chocolate layer that has already begun to set. Place the pan in refrigerator to set for 10 minutes.
Step 3: Add Pistachios
While top layer is still slightly soft but beginning to turn white, sprinkle the salted nuts on top and push them ever so slightly into the bark.
Serve this festive bark with your other holiday cookies and treats. ENJOY!
What Happened to Red Pistachios?
The disappearance of red-dyed pistachios can be directly traced to the growth of domestic pistachio production in the United States. Before the 1970s, pistachios were imported from Iran and other Middle Eastern countries to the United States. In addition to mottled markings on the pistachio shells from drying, these imported pistachios generally had a host of unappetizing stains and discolorations due to traditional harvesting methods in which the pistachios were not hulled and washed immediately after harvest. So Middle Eastern producers and exporters took to dying their product red. The few American pistachio producers at the time followed their imported counterparts and began to dye their product as well, if only because Americans were used to seeing these bright red-pink nuts.
But the 1980s saw a decline in imported pistachios as an embargo on Iranian pistachios was enforced, and further economic sanctions on Iran levied on and off for years. The number of American pistachio producers increased in response and began to increase the domestic supply of pistachios quickly. The new mechanized harvesting processes used by American producers now pick, hull, and dry the nuts before the shell can become stained, rendering the need to dye the nuts to hide imperfections unnecessary. Today, 98% of pistachios sold in the United States are produced in California, and the U.S. is the second-largest producer of pistachios after Iran.