WELCOME TO THE MARCH 2012 MONTHLY UPDATE
And the Winner of a 6-Month Supply of Pistachios is
…… Chef Lea Bergen!
APG invited the readers of Foods Arts Magazine to enter a drawing for a chance to win a 6-month supply
of roasted pistachios by tweeting their best original recipes using American pistachios to
@pistachiopower. Congratulations to Chef Lea Bergen of Forno Rustico and her winning recipe of
Pistachio Blondie with Irish Whiskey Glaze.
Food Arts Magazine readers include the foodservice industry’s restaurants, hotels and resorts. The
magazine reaches over 56,000 full-service restaurateurs who are responsible for $125 billion in annual
sales and collectively serve over 13 billion meals annually.
Pistachio Blondie with Irish Whiskey Glaze
By: Chef Lea Bergen , Forno Rustico
12.75 ounces All-purpose flour
2 1/4 teaspoons Baking powder
3/8 teaspoon Salt
12 ounces Butter
22.5 ounces Packed light brown sugar, no lumps
3 Large eggs
1 1/2 teaspoons Vanilla extract
3 tablespoons Irish whiskey, rum or bourbon
7.5 ounces Pistachios, shelled and unsalted
9 ounces Bittersweet chocolate chips
For the Whiskey Glaze:
4 ounces Irish whiskey
2 ounces Melted butter
2 cups Sifted confectioner’s sugar
(Continued on the next page)
WELCOME TO THE MARCH 2012 MONTHLY UPDATE
Recipe (Continued)
Procedure
Half sheet pan, lined with parchment paper
Preheat the oven to 350˚ F. Position a rack in the lower third of the oven.
Combine the flour, baking powder, and salt in a bowl, mixing thoroughly with a whisk.
Melt the butter in a saucepan. Remove the pan from the heat and pour the melted butter into a mixer. Stir
in the brown sugar. Combine the eggs, vanilla, and whiskey and pour into mixer one egg at a time. Stir
in the flour mixture followed by half of the pistachios and chocolate chips. Spread the batter in the pan.
Sprinkle the remaining nuts and the chocolate chips evenly over the top.
Bake for 20-25 minutes, or until the nuts look toasted, the top is golden brown, and the edges have pulled
away from the sides of the pan. Cool in the pan on a rack. Lift the ends of the parchment or foil and
transfer to a cutting board.
For the Whiskey Glaze:
Combine whiskey with melted butter. Stir into the confectioner’s sugar until you attain a consistency that
will allow you to drizzle the glaze generously over the Blondies.
Use a long, sharp knife to cut into 24 squares, approximately 3” x 3” each.
May be stored, airtight, for 3-4 days.
Yield: 24 blondies