The drink made its first appearance in print in Hugo Ensslin’s 1917 cocktail book.
1/4 cup minced white onion, rinsed and blotted dry.1/2 cup chopped cilantro, plus more for garnish.
In a medium skillet, heat the olive oil until shimmering.Add the pistachios and cook, stirring, until lightly toasted, about 3 minutes.Using a slotted spoon, transfer the pistachios to paper towels to drain; reserve the oil in the skillet.
Season the pistachios with salt.. Scoop the avocados into a medium bowl and coarsely mash with a fork.Stir in the onion, jalapeños, lime juice, 1/2 cup of cilantro and all but 2 tablespoons of the pistachios; season with salt.
Scrape the guacamole into a serving bowl and drizzle some of the reserved oil on top.
Garnish with chopped cilantro and the remaining 2 tablespoons of pistachios and serve with tortilla chips.. © Christina Holmes.(Keep screen awake).Reduce speed to medium; gradually add milk.
Add lemon zest and juice, beating until combined, stopping to scrape down sides of bowl as needed.Gradually add cooled melted butter, beating until smooth, about 1 minute.. Sift flour, baking powder, and salt in a medium bowl; add to egg yolk mixture in 2 additions, folding until just combined after each addition.
Gently fold in beaten egg whites in 3 additions, folding until just combined after each addition.Divide batter evenly among prepared pans.. Bake in preheated oven until cakes are light golden brown and spring back when touched, about 20 minutes.