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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Rectangular molds for French almond-butter financiers
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Rectangular molds for French almond-butter financiers
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Saute almonds in butter in a large skillet over medium heat until lightly browned. Remove with a slotted spoon, reserving butter in skillet. Set almonds aside. Combine flour, rosemary salt and pepper. Dredge chicken in flour mixture. Brown chicken in reserved butter over medium-high heat 4 minutes on each side. Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done. Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken.