Learn Something New Everyday: Blanching Almonds

Now it may seem a bit odd to squander a summer entry on 'how to blanch almonds', but this is all part of my master plan to introduce you to Horchata.  Horchata and I met recently by way of the food trucks in Red Hook (not far from Chez Pip).  Nothing beats a lazy Saturday afternoon that's complete with a refreshing ‘learn something new everyday’ moment.

Don’t quote me (because I’m quoting Wikipedia), but I am teaching you how to make Mexican Horchata.  This means blanched almonds, cinnamon, vanilla and, most importantly, rice.

So let’s get back to blanching.  Blanching almonds is dead easy and a skill that you can use year round (flourless chocolate cake for example).  Starting with 'Equipment', here’s how:

Equipment

• Something to boil water in (kettles are useful things... put one on your wish list if you don't have one already)
• A bowl

(Pretty easy so far... right?)

Ingredients

• Raw Almonds (for the Horchata recipe you will need a cup of them)

Method

• Place almonds in a bowl
• Pour boiling water over them
• Let almonds sit briefly until you can pluck one out and slip the nut from the now puckered skin.

You did it!  For next week's follow-up Horchata recipe you will need to have rice, ground cinnamon, vanilla extract a sweetener (sugar? agave?) and a lime.  Useful equipment will be a blender, a spice grinder (helpful but not strictly necessary) and a fine mesh strainer or some cheesecloth.  

Ready yourself for a dairy-free, delightful and delicious culinary 'learn something new every day' moment!