Stirring Up Menu Solutions with the Culinary Institute of America, Greystone

The Almond Board of California (ABC) participated in the Greystone Flavor Summit at the Culinary Institute of America (CIA) on April 9-11, in the lovely Napa Valley. ABC offered consumer demand research and menu inspiration while showcasing the versatility of almonds at Thursday’s walk-around tasting lunch, where CIA chefs featured their take on the classic almond financier with an invigorating twist in the form of “lemon lift” tea sabayon. For breakfast, we tapped into the trend of ancient grains with our rich and satisfying warm farro almond porridge.

The Culinary Institute is also a wonderful resource for almond recipes. Check out their inspiring array of global dishes at this link. You can enjoy our warm farro porridge with the recipe below, and try your hand at baking up and experimenting with flavors in a batch of popular French macarons with our recipe. Be sure to let us know how you liked them in the comments section!


Farro and Almond Porridge

Yield: approximately 12, 2-ounce portions

   Farro, cooked                        8 oz
   Almonds, ground                   2 ½ oz
   Almond Milk, original            13 ½ oz
   Agave Nectar, raw                  ¾ oz
   Flax Seeds, toasted               6 ¼ tsp
   Almonds, smoked, ground     6 ¼ tsp
   Agave Nectar, raw                  6 ¼ tsp
   Blueberries, dried                   48
   Cherries, dried                        48
   Golden Raisins, dried             72
   Mint leaves, fresh                   24

1) Combine farro, ground almonds, almond milk and ¾ ounces agave in a heavy-bottomed sauce pan and bring to a simmer.
2) Cook until slightly thickened.
3) Portion the warm mixture into 12 bowls and garnish with ½ teaspoon each of toasted flax seeds, smoked ground almonds and agave nectar; 4 each of blueberries and cherries; 6 each of golden raisins; finish with 2 leaves of mint.
4) Serve immediately.