Celebrate the beauty of springtime at the gardens of Tohono Chul - Tucson News Now

Celebrate the beauty of springtime at the gardens of Tohono Chul

TUCSON, AZ (Tucson News Now) -

Tohono Chul's Garden Bistro Executive Chef Patrick Haley shares a couple recipes off the menu at the upcoming Sonoran Spring Gala.

The event is happening Sunday, March 26 from 4 p.m. to 7 p.m. Tickets are $130.

Find out more information right here.

Sunchoke-Cholla Slaw (Yield: 8 cups) 

Ingredients:

  • 2 cups sunchoke/ Jerusalem Artichokes, peeled and shredded, blanched lightly, well drained
  • 2 cups cholla buds, reconstituted
  • 2 cups jicama, peeled and shredded
  • 1 cup nopales, De-thorned, roasted, and diced
  • 1/2 cup carrot, peeled and shredded
  • 1/2 cup celery, peeled and shredded
  • 1/2 cup pepitas (Pumpkin Seeds), roasted and salted
  • 1/4 cup cilantro, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt

Instructions:

  1. Toss all ingredients in a large mixing bowl.
  2. Allow to marinate for a few hours.
  3. Enjoy within a couple of days.


Almond Macaroons Yield: (60) 2-inch cookies

Ingredients:

  • 2 lbs. Almond Paste
  • 1 lb. granulated sugar
  • 6-8 egg white (3/4 - 1 cup)

Instructions:

  1. Pre-heat oven to 410° degrees.
  2. In mixer bowl blend almond paste and sugar until smooth.
  3. Slowly incorporate the egg whites. 
  4. Add as many as you can without the mixture becoming runny.
  5. In a piping bag with a small plain tip, pipe batter into 1 1/2 inch mounds on a parchment paper lined baking sheet. They will flatten slightly.
  6. Bake for 10 minutes or until slightly golden brown.
  7. Let cookies cool on parchment and remove the parchment from the cookie to avoid finger indentations. Turn over the cookie and peel the paper back from the cookie gently.
  8. A fun way to finish the macaroons is to make them into petit sandwiches with a whipped cream, buttercream, or jam filling.

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