It Ain’t Easy Being Green

As our very good look would have it, the official, according to Baum and Whiteman, “nut of the year” for 2015 is the pistachio. We like. If you’ve watched...

As our very good look would have it, the official, according to Baum and Whiteman, “nut of the year” for 2015 is the pistachio. We like.

If you’ve watched the Stephen Colbert commercials – or if you like anything that comes from the Mediterranean – you are probably intrigued by green pistachios, which have found their way into pestos and other sauces, guac (yep), on pizzas and even in pancake batter – which we’re going to try very, very soon.

Now, Baum and Whiteman also tell us that matcha, a bright green tea powder, is also turning up in some unexpected places. With its “sweet, earthy flavor [and] high antioxidant content,” matcha has become somewhat of an instant darling among those of us who don’t wanna get all wrinkly and stuff. So look for matcha also in pesto as well as in donuts and panna cotta, of all dishes. We’re told there’s a MatchaBar in Williamsburg, Brooklyn. Green. As in greenbacks, eh? Read more at

Now, back to the nuts. Did you know that pistachios “contain fewer calories and more potassium and vitamin K per serving than other nuts?” No? ‘Tis true, according to There’s a lot of good info about the tasty li’l green nuts on this site.

But if health isn’t your ONLY pursuit, you might want to consider what our ace researcher Molly describes as “YUMMY!!” And that is the Pistachio Pound Cake. Oh yeah. Find it at or use your air printer and just print off this:


Pistachio Pound Cake



For the pistachio pound cake

8 oz (2 sticks) unsalted butter, at room temperature, plus more for the pan

1 c granulated sugar

1/4 c honey

3 large eggs

2 c all-purpose flour

1/3 c whole milk

1 tsp vanilla extract

1/2 tsp almond extract

2/3 c ground pistachios


For the glaze

1/2 confectioners’ sugar

1 Tbs unsalted butter

2 Tbs honey

1 Tbs heavy cream

1/4 c crushed pistachios



Make the pistachio pound cake

Preheat the oven to 325°F (163°C). Line a 9-by-5-inch loaf pan with parchment paper, leaving a 1-inch overhang on the 2 long sides of the pan. Butter the pan and parchment.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and honey on medium-high until light and fluffy, about 4 minutes, stopping and scraping down the sides of the bowl as necessary. Add the eggs, 1 at a time, beating well after each addition.

Add the flour and the milk to the creamed egg mixture, beginning and ending with the flour.

Beat on medium-high for about 20 seconds between additions, stopping and scraping the sides of the bowl as necessary.

Add the vanilla and almond extracts and the pistachios and beat on low just until combined.

Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 15 minutes, or until the cake is cracked on top and a toothpick inserted in the center of the cake comes out clean.

Take a peek at the cake after around 45 minutes and if it’s beginning to brown quite a lot, cover the cake with aluminum foil to prevent the top from becoming too brown.

Let the cake cool in the pan for 10 minutes, then either grab the parchment overhang and carefully unmold the loaf or invert the loaf onto a wire rack.

Remove the parchment and slide it under the wire rack.

Let the loaf cool completely.


Make the glaze

While the cake cools, combine the confectioners’ sugar, butter, honey, and cream in a small saucepan over medium-low heat.
If you prefer a simple, runny glaze, heat just until the mixture is combined.
If you prefer a sticky, candy-like glaze, cook, stirring constantly, until the mixture begins to bubble. Continue to cook, still stirring, for 1 minute. Remove the glaze from the heat.

Slowly spoon the warm glaze over the cake, allowing it to soak in between spoonfuls.

Some of the glaze will inevitably run down the sides of the cake. Sprinkle the crushed pistachios over the cake and let it cool for 1 hour before slicing and serving.



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