Cannoli with Hazelnut Cream
1 cup shelled hazelnuts
2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup shelled natural pistachio nuts, coarsely chopped
6 cannoli shells
confectioners sugar
Preheat oven to 350F. Scatter hazelnuts on a baking sheet and toast 15 to 18 minutes or until nuts are lightly browned and skins are cracked. Remove as much of brown skins as possible by rubbing nuts in a kitchen towel. Crack nuts into coarse pieces by enclosing in a clean kitchen towel and hitting gently with a rolling pin. In a medium bowl, whip cream with an electric mixer 2 to 3 minutes or until thick. Briefly beat in granulated sugar and vanilla. Fold in hazelnuts and pistachios. Stuff Cannoli shells with nut cream. Serve topped with a light sifting of confectioners' sugar.
Chicken di Nocce
3 skinless chicken breasts, cooked and diced
1/2 cup hazelnuts
1/2 cup freshly grated Parmesan cheese
1 cup half and half cream
1/8 teaspoon dry mustard
salt and pepper to taste
dash of fresh grated nutmeg
1 pound dry angel hair pasta, cooked according to package directions
In a food processor, blend the hazelnuts until they are chopped fine but not a paste. Add the Parmesan, cream, mustard, salt. pepper and nutmeg. Blend briefly. Pour into a skillet preheated on medium high. Add diced chicken. Heat to simmer, cover and turn off heat. This will finish sauce while pasta is cooking. Toss with pasta and garnish with parsley sprigs. Serve with a fresh melon compote and garlic bread. Serves 4 to 6.
Crunchy Chicken Bites
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons dry sherry
2 egg whites
1 whole chicken breast, cut into 1 inch pieces
3/4 cup roasted and chopped hazelnuts
oil for frying
Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until foamy. Stir in cornstarch mixture. Dip chicken in mixture and roll in nuts, pressing nuts into chicken. Place on rack to dry. Fry in hot oil until done. Drain and serve with a mustard sauce, if desired.
Mustard sauce:
1/4 cup dairy sour cream
1/4 cup salad dressing or mayonnaise
1 tablespoon dry mustard
1/4 teaspoon sugar
Blend all ingredients together and serve.
Hazelnut Apple Salad Dressing
1 egg
1/3 cup apple jelly
1/3 cup white wine vinegar
1/4 cup Hazelnut liqueur or extract
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon onion, chopped
1/8 teaspoon dry mustard
1/8 teaspoon horseradish
1/8 teaspoon white pepper
1/8 teaspoon celery salt
1 1/2 cups olive oil
1/2 cup hazelnuts, roasted and chopped
Blend together egg, apple jelly, vinegar, liqueur or extract, salt, paprika, onion, mustard, horseradish, white pepper and celery salt. When creamy and smooth, slowly add oil until mixture is emulsified. Slowly add hazelnuts and mix until nuts are processed to your liking, fine or crunchy. This salad dressing is good on fruit salads, green salads, chicken salads or as a dip. 6 servings.
Hazelnut Baklava
2 1/2 cups hazelnuts
1/2 cup ground almonds
1/4 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
24 sheet packet filo pastry
4 ounces butter, melted
Syrup:
2 large oranges, grated rind and juice
1 1/2 cups sugar
1/4 cup honey
1 cinnamon stick or 1/4 teaspoon ground
3 whole cloves
Roast the hazelnuts in a 350F oven for around 10 to 12 minutes until the are nicely browned. Rub nuts together to remove the skins. Allow the nuts to cool thoroughly. If you do not allow the nuts to cool thoroughly before grinding they will turn to a paste. In a food processor grind the hazelnuts until finely chopped. In a bowl toss together the hazelnuts, ground almonds, sugar, cinnamon and ground cloves. Take the filo pastry from the fridge and unwrap. Cover with a slightly dampened cloth. Remove one sheet of filo at a time. Brush one sheet liberally with melted butter, then place a second sheet on top. Repeat this process with 9 more sheets so that in total you have 11. Place the sheets into the base of a 10 x 15 inch well greased baking or roasting dish. Sprinkle over half the nut mixture. Take a sheet of filo, brush with melted butter and top with a second sheet of filo. Place on top of the nuts. Sprinkle over the remaining half of the nuts. Spread the remaining 11 sheets with butter, layering them together. Place on top of the nuts. Using a sharp, thin, pointed knife, cut the baklava into diamond shapes. Brush the top layer well with butter and spray or sprinkle with water. This will prevent the top layer of filo from curling up. Bake at 325F in the center of the oven for 30 minutes, then move the baklava up one level for a further 30 minutes. Should the baklava begin to brown too much, cover with foil, shiny side up, until the cooking time is finished. While the baklava is in the oven, make the syrup. Place the grated orange rind in a saucepan. Squeeze the juice and make up to 1 1/2 cups with water. Place in the saucepan with the remaining ingredients. Simmer, stirring over a low heat, until the sugar has dissolved, then simmer gently for 5 minutes. Strain. When the baklava is cooked remove from the oven and gently pour the syrup over the hot baklava. Allow to stand until cold, which will take several hours, before cutting again and serving. Keep stored in an airtight container in the refrigerator. Makes About 36 pieces.
Hazelnut Chocolate Chip Cookies
2 eggs
1 1/2 cups firmly packed brown sugar
1/2 cup white sugar
1 cup canola oil
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
1 cup chopped, lightly toasted hazelnuts
1 cup chocolate chips
Preheat oven to 350F. In a large bowl, beat eggs well. Add sugars and beat until well blended. Add oil and vanilla. Sift in dry ingredients and add hazelnuts and chocolate chips. Drop by rounded teaspoons onto cookie sheets and bake in batches in the middle of the oven for 8 to 10 minutes or until the cookies are lightly browned. Makes about 48 cookies.
Hazelnut Chunk Brownies
1/2 cup hazelnuts
1 cup unsalted butter
2 cups sugar
4 eggs, beaten to blend
1/2 cup unsweetened cocoa powder
1 tablespoon vanilla
1/3 cup all purpose flour
1/2 teaspoon salt
7 ounces semisweet chocolate; coarsely chopped
Preheat oven to 350F. Toast hazelnuts, husk and coarsely chop; set aside. Lightly butter 9 x 13 inch baking pan. Melt 1 cup butter in heavy large saucepan over low heat. Remove from heat and whisk in sugar, eggs, cocoa and vanilla. Stir in flour and salt. Add chopped chocolate and nuts. Spread batter in prepared pan. Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack. Cut into 1 1/2 inch squares.
Hazelnut Fried Mushrooms
2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/3 cup ground hazelnuts
1/2 cup fine dry bread crumbs
1 pound mushrooms, washed and dried
solid all vegetable shortening for deep frying
In small bowl, slightly beat eggs with salt, pepper and nutmeg. In separate bowl, mix together hazelnuts and bread crumbs. Dip mushrooms in egg mixture, then coat with hazelnut mixture. Heat shortening to 365F in deep pan and fry mushrooms, a few at a time, 6 to 7 minutes or until golden brown on all sides. Drain on paper towel and sprinkle with additional salt, if desired. 4 to 6 servings.
Hazelnut Pancakes
3 cups buttermilk pancake mix
1/4 pound hazelnuts, chopped
1/4 teaspoon nutmeg
1/4 teaspoon almond extract
1 teaspoon vanilla
water as needed
In a food processor or blender, grind hazelnuts into a meal; some small chunks are fine. Mix nuts with 1 cup water and seasonings. Add to mix with more water, approximately 1 1/2 cups to proper consistency. Cook on griddle til bubbly. Flip and cook until golden. Serve with your favorite syrup.
Hazelnut and Sage Pate
5 ounces hazelnuts
2 ounces sesame seeds
8 ounces cream cheese
2 cloves garlic, crushed
1/3 teaspoon salt
1/3 teaspoon black pepper
1 tablespoon chopped sage
2 tablespoons hazelnut oil
4 tablespoons milk
Preheat the oven to 350F. Place the sesame seeds and hazelnuts on separate baking trays. Lightly toast in the oven for 5 to 10 minutes. When the nuts are cool, rub off the skins. Grind the nuts and seeds together until they resemble fine crumbs. Or, if you prefer a coarse pate, grind half the seeds and nuts finely and half coarsely. Beat the cream cheese, garlic, salt, pepper, sage and oil together in a bowl. Add the nuts and seed mixture, combining well. Add the milk to give a moist consistency. The mixture needs to be fairly wet as the nuts will absorb some liquid. Serve chilled in ramekins or on small individual salads with toast.
Hazelnut Squash Soup
1 1/2 cups mashed, cooked squash or 1 12 ounce package frozen cooked squash
1 cup finely chopped hazelnuts
1/2 cup finely chopped onion
1 quart chicken broth or stock
salt to taste
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons sherry
Combine squash, hazelnuts, onion and broth in saucepan. Bring to a boil; cover and simmer 30 minutes, stirring occasionally. Stir in salt to taste, pepper, butter and sherry. Garnish with roasted and sliced hazelnuts, if desired.
Hungarian Hazelnut Torte
For the torte:
8 large eggs, separated
1/2 cup sugar
4 tablespoons orange juice
4 heaping tablespoons matzoh meal
4 heaping tablespoons ground hazelnuts
butter for greasing pan
For the icing:
3/4 cup sugar
1/3 cup water
8 additional egg yolks
8 ounces soft unsalted butter
1/2 cup ground toasted hazelnuts
12 whole shelled hazelnuts
Preheat oven to 350F. Blend the egg yolks and sugar with an electric mixer until they are creamy yellow and smooth. Whisk in the orange juice, matzoh meal and ground hazelnuts. Set aside. Whip the egg whites until firm, then fold into the yolk mixture. Bake in a well greased nine inch springform pan for 40 minutes. Check for doneness with a tooth pick; if still wet let bake for 5 more minutes and check again. While baking, make icing. Boil the sugar in the water until dissolved. Beat the 8 additional egg yolks at medium speed and add the boiling sugar syrup to the yolks a little at a time while continuing to beat the mixture. Beat for two or three more minutes, until the blend cools. Add the butter and beat at low speed for five more minutes until light and creamy. Add the ground hazelnuts. When torte is baked, allow it to cool completely, then slice it into two or three layers. Spread hazelnut cream evenly on each layer and the top and sides. Decorate the top with whole hazelnuts.
Loin of Pork with Hazelnuts, Parmesan and Rosemary
1 cup dried bread crumbs
1/2 cup coarsely chopped, toasted hazelnuts
1/2 cup freshly grated Parmesan cheese
2 tablespoons softened butter
1 tablespoon Dijon mustard
1 to 1 1/2 pound piece boneless pork loin, about 3 inches thick
2 cloves garlic
2 teaspoons chopped, fresh rosemary or 1 teaspoon dried leaves
1 teaspoon dried ground sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 425F. In a medium bowl, mix together all ingredients except pork loin. Set aside. Remove any visible fat from pork. Butterfly by slitting lengthwise down the center of the loin, cutting to within 1/2 inch of the bottom. From the center cut, slice sides in half, horizontally, to within 1/2 inch of the edges; lay flat. Spread 1/2 of the mixture on flattened meat. Fold sides over filling and place, cut side down, on ungreased shallow baking sheet. Pat the remaining mixture evenly over the tops and sides of the meat. Bake on center rack of a preheated, 425F oven for 20 minutes. Reduce heat to 350F and continue cooking until crust is golden and the internal temperature reaches 160F, about 20 minutes. Remove from the oven and let rest ten minutes before slicing.
Maple Date Hazelnut Bread
2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1 egg, beaten or equivalent of egg substitute
3 tablespoons vegetable oil
1/2 cup pure maple syrup
1/2 cup applesauce
1 teaspoon grated orange rind, optional
1 cup chopped pitted dates
1/4 cup currants
1/4 to 1/2 cup finely chopped hazelnuts
Preheat the oven to 350F. In a mixing bowl, combine the flour with the baking powder and spices. In another bowl, beat the eggs together with the oil, syrup, applesauce and optional orange rind. Make a well in the center of the flour mixture and pour in the wet mixture. Stir vigorously until thoroughly combined. Stir in the dates, currants and hazelnuts. Pour into an oiled 9 by 5 by 3 inch loaf pan. Bake 45 to 50 minutes or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store or share. Makes 1 loaf; recipe doubles easily for 2 loaves.
Mushroom and Hazelnut Soup
1 ounce butter
12 ounces mushrooms, sliced
1 ounce ground hazelnuts
12 ounces vegetable stock
pinch of grated nutmeg
salt and pepper
a little milk
3 tablespoons cream
Melt the butter, add the mushrooms and cook for 2 to 3 minutes. Cover with a lid and simmer for 5 minutes. Stir in the hazelnuts. Add the stock and season to taste with nutmeg, salt and pepper. Adjust the consistency by adding a little milk if necessary. Cover and simmer for 10 minutes. Stir in the cream and reheat gently. Serve immediately with crusty bread. Serves 4.
Northwest Salmon with Hazelnut and Juniper Berry Sauce
4 salmon steaks
1/4 cup hazelnuts, broken
3 juniper berries, crushed
1/2 cup brandy
1/2 cup cream
Saute salmon steaks in a large pan until done on both sides. Remove from pan. Add hazelnuts and juniper berries, then deglaze with brandy. When mixture is reduced and alcohol is gone, add cream. Cook until thickened. Salt to taste. Pour over warm salmon steaks. Serves 4.
Quince and Hazelnut Stuffing
3 tablespoons hazelnuts
cooking spray
3 cups diced cored peeled quince, about 3 quinces
2 teaspoons brown sugar
3/4 cup vegetarian chicken flavor broth, divided
3/4 cup chopped green bell pepper
1/2 cup chopped onion
3/4 teaspoon poultry seasoning
2 garlic cloves, minced
2 1/4 cups cubed French bread, 1/2 inch thick
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350F. Place hazelnuts on a baking sheet. Bake nuts at 350F for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts and set aside. Place a nonstick skillet coated with cooking spray over medium heat. Add quince and sprinkle with sugar. Cook 15 minutes, stirring frequently or until very brown. Stir in 1/2 cup broth and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes or until quince is tender and the liquid nearly evaporates. Add bell pepper, onion, poultry seasoning and garlic; cook an additional 3 minutes. Remove pan from heat; stir in 1/4 cup broth, bread cubes, hazelnuts, salt and pepper. Spoon the quince mixture into a 1 quart baking dish coated with cooking spray. Cover and bake at 350F for 30 minutes. 8 servings.
Spicy Hazelnuts
1/3 cup olive oil
3 cups hazelnuts
1 tablespoon ground cinnamon
1 tablespoon ground cloves
caster sugar to taste
Heat the oil in a saute pan, add the nuts and toss until well coated. Sprinkle in most of the spices and sugar, reserving a little, then toss again. Place the nuts in a large roasting tray. Bake in the oven at 350F for 45 minutes turning regularly so that they become brown and crisp. Cool, then dry on absorbent kitchen paper. Sprinkle with the rest of the spices and sugar. Store in airtight jars, they will keep indefinitely. Makes 1 pound.
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