WITH ALL THAT HAS HAPPENED AND IS HAPPENING AROUND THE WORLD, MOST OF US FEEL LIKE STAYING CLOSE WITH FAMILY AND FRIENDS.

THIS TREND IS ACCOMPANIED WITH A DESIRE TO SHARE GOOD TIMES AND GOOD FOOD.  CHEF AND BEST-SELLING COOKBOOK AUTHOR, JAMIE OLIVER, HAS CREATED CROWD PLEASING RECIPES THAT ARE GREAT AT THIS TIME OF YEAR, AND YEAR-ROUND.  WE KNOW JAMIE AS THE NAKED CHEF, SEEN ON THE FOOD NETWORK.

JAMIE SUGGESTS SUCH TREATS AS ROASTED SWEET GARLIC AND ALMOND SOUP.  AND WHAT ABOUT PAN ROASTED CHICKEN BREASTS STUFFED WITH SMASHED ALMONDS, MASCARPONE AND LEMON?  DON'T FORGET SENSATIONAL SNACKERS LIKE ROASTED ALMONDS WITH CORIANDER, CHILI AND OLIVE OIL PERFECT MUNCHIES FOR A BUFFET OR OPEN HOUSE.

FOR THAT END OF THE MEAL SPECIAL TREAT THERE'S A TASTY ALMOND TART, OR ALMOND AND POLENTA CAKE.

NOTICE THERE IS ONE GOOD-FOR-YOU TREAT THAT IS INCLUDED IN EACH RECIPE?  OF COURSE, IT'S A FAVORITE, ALMONDS, NATURE S OWN NUTRITIONAL POWERHOUSE WITH VITAMIN E, PROTEIN, FIBER,  MAGNESIUM, PHOSPOROUS, CALCIUM & AND THEY RE CHOLSTEROL FREE!  JAMIE HAS DEVELOPED THESE RECIPES EXCLUSIVELY FOR THE ALMOND BOARD OF CALIFORNIA.

SO WHETHER YOU GIVE A GIFT OF CALIFORNIA ALMONDS, OR HAVE HANDY BOWLS OF ALMONDS AS GOOD-FOR-YOU SNACKING,  OR FOLLOW SOME OF JAMIE'S  GREAT RECIPES, YOUR PARTYTIME WITH FRIENDS AND FAMILY WILL BE MOST DELICIOUS!

FOR MORE INFORMATION ABOUT CALIFORNIA ALMONDS AND MORE RECIPES, CHECK OUT THE EXCELLENT ALMOND BOARD WEB SITE---
JUST PUSH THE BUTTON BELOW 

 
Ingredients
 

1/2 tablespoon olive oil 
1 1/2 cups blanched almonds
1 teaspoon coriander seeds, crushed 
1 to 3 small dried red chili peppers
2 generous pinches of sea salt

Directions

Add the olive oil and almonds to a hot saute pan.  Saute and kind of toast the almonds until golden brown, shaking the pan regularly to color them evenly and accentuate their nutty flavor.  Crumble in the coriander and chili to taste, and add the sea salt.  Toss over and serve hot on a large plate. 

Servings: 8

 
Ingredients
 

2 sticks butter 
1 cup superfine sugar
2 cups ground almonds
1 teaspoon vanilla essence 
3 free range eggs
Grated zest of 2 oranges 
Juice of 1 orange 
1 cup polenta 
1 teaspoon baking powder 
Good pinch salt
Crème fraiche to taste
Vin santo or almond liqueur to taste

Directions

Preheat the oven to 375°F.  Butter and flour a 9-inch spring form cake tin.  Beat the butter until it becomes pale and soft, then pour in the sugar and beat until light and creamy.  Stir in the almonds and the vanilla.  Add the eggs one at a time, beating thoroughly before you add the next one.  Fold in the orange zest, orange juice, polenta, baking powder and salt.

Spoon into the buttered cake tin and bake for 35 to 40 minutes, or until a deep golden brown and still a little wobbly.  Serve with crème fraiche and vin santo or almond liqueur drizzled on top.

Servings: 6