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    "Nut Creams": A Non Dairy Nut Based Ice Cream !
    "Nut Creams": A Non Dairy Nut Based Ice Cream !
    "Nut Creams": A Non Dairy Nut Based Ice Cream !
    Ebook84 pages48 minutes

    "Nut Creams": A Non Dairy Nut Based Ice Cream !

    By Helene Pecora-Montalto

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    About this ebook

    NUT CREAMS, a non dairy nut based ice cream!


    -The Healthy Innovative Whole Foods way to make Ice Cream Youll never know its good for you!


    YES! You can make DELICIOUS & DAIRY FREE ice creams at home!


    There are NO EGGS, NO REFINED SWEETENERS & A SOY FREE option for every recipe! You will learn HOW TO blend NUTRITIOUS nuts, NATURAL flavorings & a few other key ingredients to create the CREAMIEST frozen treats ever! Its easy! BUT thats not all! You will also be able to utilize these INVENTIVE recipes to make DESSERT SAUCES, PUDDINGS, PIE FILLINGS, and more!

    LanguageEnglish
    PublisherAuthorHouse
    Release dateJan 18, 2005
    ISBN9781463472580
    "Nut Creams": A Non Dairy Nut Based Ice Cream !
    Author

    Helene Pecora-Montalto

    Helene was born and raised in Brooklyn, New York. While still in high school she interned at The Blue Hen restaurant in NYC, baking and cooking for free and loving every minute of it! Helene swiftly enrolled in NYITs 2-year Culinary program where she received an AOS in Culinary Arts. After graduation she did pastry work at a few NYC restaurants: DOLCE, THE RUSSIAN TEA ROOM and iTrulli. In 1994 she studied HEALTHY COOKING & NATURAL PASTRY PRODUCTION at the Natural Gourmet Institute for Food & Health in NYC. Helene works as a freelance chef in NYC. With her desire to always create and her passion for wholesome food and flavor NUT CREAMS hatched in June 2003.

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      Book preview

      "Nut Creams" - Helene Pecora-Montalto

      Contents

      ABOUT THE AUTHOR

      ACKNOWLEDGMENTS

      WHY NOT MILK?

      INGREDIENTS I USED & WHAT THEY DO:

      EQUIPMENT I USED:

      THE FLAVOR PAGE

      NUTTY CONCEPTS

      THE NATURE OF RECIPES: a note from the author

      TIPS FOR SUCCESS

      HOW TO PREPARE NUT CREAMS:

      ALPHABETICAL RECIPE LIST

      LEARN MORE: BOTANICAL NUT NAMES

      07-a.jpg

      ABOUT THE AUTHOR

      Helene Pecora-Montalto: born & raised in Brooklyn, New York.

      Where it all began: baking & decorating many, many cookies with Grandma, Grandma teaching her how to make ravioli & hand chopped pesto with a mezzaluna at approximately age 4

      Where it all went: starting in high school she interned at The Blue Hen restaurant in NYC for 5 months baking & cooking for free & loving every minute of it!

      Helene swiftly enrolled in NYIT‘s 2 year Culinary program where she received an AOS in Culinary Arts & had a fantastic time!

      Out of school……she spent some time doing pastry work at a few NYC restaurants: DOLCE, THE RUSSIAN TEA ROOM & i Trulli.

      Later on……she found herself bobbing in & out of pastry jobs not yet finding the right fit. Helene sought yet more food knowledge. She grew up with parents always & still setting the example of healthy eating, vitamins, veggies & so on….

      And so….in 1994 she studied HEALTHY COOKING & NATURAL PASTRY PRODUCTION at The Natural Gourmet Institute for Food and Health in NYC.

      This year also lead her to Peter Kumps culinary school for 2 exciting weeks of a hands on CHOCOLATE WORKSHOP & an ITALIAN pastry, cake & cookie production class.

      Then……Helene missed the SAVORY very much & needed a break from the scientific & precise world of PASTRY…..so she went venturing around the FREE-LANCE CATERING circuit where she got her hands back to nature: chopping , peeling, sautéing, grilling, mixing, creating, testing & tasting ……..but most of all learning the nature of NYC catering & its upscale food needs…..It is not all pretty but it’s pretty cool to learn!

      Her most favorite catering companies she was/is employed by are: DM CUISINE & BACCHANAL.

      The now….32, married 8 years & enjoying travel, food, knowing God, close friends & family, her husband, her parents, her unconditional loving cats & the always burning desire to CREATE……..! THUS with about a year of on & off experiments which began in June of 2003, were born NUT CREAMS……..YES, they are & will be a continuous work in progress but for now she wishes to share them with the world….

      Please……Enjoy, Embellish & continue to Create with these wonderful NON-DAIRY ……delights!

      ACKNOWLEDGMENTS

      I’d like to thank everyone involved in my life! One way or another they were a part of this!

      But to be a little more specific………..

      God- for helping me to realize I could do this if I just persevere!

      My Husband Sergio- for technical aid with my photos, for letting me be the Biggest Nut in his life & for allowing me to take all the needed time to accomplish this book!

      Calvary Chapel of SI, NY- for ongoing prayer!

      My Parents- (Al & Nancy Pecora) for all of their love & support! A special thanks to Dad for the use of his camera, his time, his computer skills & all his assistance in editing!!!!!! Another special thanks to mom for doing a non computerized spell check!

      Alessandra Montalto- for her expertise & keen eye in the development & photographing of the books front cover!

      Lisa Di Gennaro- for years of friendship & this years Birthday Card, in which she wrote, This is your year Helene!

      Jen Milone-Tock- for years of friendship & encouragement, & for proofreading this book!

      John, Sui, Wendy, Juliean & the rest of my family & friends-for taste testing the recipes & giving honest feedback!

      Laraine Sileo- for a few borrowed words!

      The Food Network- for hours & hours of food, fun & knowledge! Keep it coming!

      The Highland Company- for its little yellow affordable sheets of self-stick

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