This past week, Evening Land Vineyards was delighted to host a multi-course dinner prepared by Chef Sara Hauman, paired with the wines that inspire us most.
Chef Sara was kind enough to share her Lemon Yogurt Coated Almonds recipe, which we believe pairs best with Evening Land Vineyards’ Seven Springs Chardonnay or newly released Rosé.
2 egg whites
1 cup sugar
3 Tbsp yogurt powder
1 Tbsp lemon powder
1 tsp salt
1 lb almonds, untoasted
⅓ cup lemon powder
¼ tsp citric acid
- Heat your oven to 325 F.
- Whisk the egg whites until foamy. Whisk in the sugar slowly until the meringue just begins to hold shape. Whisk in the yogurt powder, lemon powder, and salt. Then, stir in your almonds, making sure to coat them well with the meringue.
- Pour the almond mixture onto a lined and greased baking sheet and bake at 325 F for 10 minutes. Remove the almonds from the oven, stir, and return the almonds back to the oven.
- Lower the oven to 300 F and continue to cook the almonds, removing and stirring well every ten minutes for 30-40 minutes or until the almonds start to get a crispy coating.
- Once the outer layer of the almonds is no longer sticky, remove from the oven and cool slightly. While the almonds are still warm, toss with the dust and enjoy!
About Chef Sara: Sarah Hauman brings a host of accolades and globe-spanning experience to Oregon’s wine country. Most recognizable for her run on the hit show Top Chef, Sarah is a James Beard semi-finalist, an Eater Young Gun, and earned three stars from the San Francisco Chronicle at Huxley.