Apple Walnut Cobbler
1/2 cup sugar
1/2 teaspoon cinnamon
3/4 cup coarse chopped walnuts
4 cup thinly sliced pared tart apples
1 cup sifted enriched flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 well beaten egg
1/2 cup evaporated milk
1/3 cup butter, melted
Mix 1/2 cup sugar, the cinnamon and 1/2 cup of the walnuts. Place apples in bottom of greased pie pan or casserole dish. Sprinkle with cinnamon mixture. Sift together dry ingredients. Combine egg, milk and butter; add dry ingredients, all at once and mix until smooth. Pour over apples; sprinkle with remaining walnuts. Bake at 325F for 50 minutes or until done. Serve with cinnamon topped whipped cream or ice cream.
Balsamic Walnut Herb Salad Dressing
1/8 cup chopped toasted walnuts
1 teaspoon dried Herb de Provence
1/2 teaspoon ground black pepper
2 ounces balsamic vinegar
6 ounces virgin olive oil
2 tablespoons gorgonzola cheese cut in small chunks
Grind the herbs in a mortar to bring out the oils. Mix all together.
Banana Walnut Bread
2 cups flour
30 vanilla wafers, finely rolled; about 1 1/4 cups crumbs
2 1/4 teaspoons baking powder
1 teaspoon salt
1/2 cup margarine or butter, softened
3/4 cup sugar
2 eggs
2 medium ripe bananas, mashed; about 1 cup
1/2 cup milk
3/4 cup walnuts, chopped, divided
Mix flour, wafer crumbs, baking powder and salt in medium bowl; set aside. Beat margarine and sugar in medium bowl with electric mixer on high speed until creamy. Beat in eggs until light and fluffy. Stir in bananas. Alternately add flour mixture and milk, beating well after each addition. Stir in 1/2 cup walnuts. Spread into greased 9 x 5 inch loaf pan. Sprinkle with remaining walnuts. Bake at 350F for 1 hour 10 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar before serving, if desired. Serves 12.
Black Eye Peas and Walnut Lettuce Wraps
2 cups frozen black eye peas
3/4 cup water
1 onion, chopped
1 red pepper, seeded and chopped
6 ounces butternut squash, cut in 1/2 inch dice; about 1 cup diced
1/2 cup chopped walnuts
1/4 cup sherry vinegar or wine vinegar
1/4 cup chopped parsley
salt and pepper to taste
16 leaves iceberg lettuce or butter lettuce
In a medium saucepan combine the black eye peas and water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for about 30 minutes, until the peas are tender but not mushy. Discard any liquid remaining in the pan and transfer the peas to a large bowl. Coat a large nonstick skillet with nonstick cooking spray and place over medium high heat. Add the onion, pepper and squash and cook, stirring occasionally, for 5 minutes. Turn the heat to low, cover the pan and continue cooking until the squash is just tender, 5 to 7 minutes more. Stir in the walnuts. Add the walnut mixture to the peas along with the vinegar and parsley. Stir and toss to combine, then season with salt and pepper to taste. Let cool slightly. Spoon about 1/4 cup of the pea and walnut mixture into each lettuce leaf. Fold the leaves in half and eat. Serves 4.
Black Walnut Blondies
1 1/2 cups unsifted self rising flour
1 cup packed light brown sugar
1 cup sugar
1 cup vegetable oil
4 eggs, slightly beaten
1 cup black walnuts
Preheat oven to 350F. Blend first three ingredients in medium bowl. Combine oil and eggs in separate bowl. Add to dry ingredients, stirring until moistened. Stir in black walnuts. Pour into greased 9 x 13 inch pan. Bake for 30 to 35 minutes. Cool. Cut into squares.
Black Walnut Fudge Sundae Pie
1 cup evaporated milk
1 cup chocolate bits
1 cup mini marshmallows
1/2 cup black walnuts
1 quart vanilla ice cream
1/4 teaspoon salt
vanilla wafers
Combine evaporated milk, chocolate bits, marshmallows and salt; cook over medium heat until ingredients are melted and mixture thickens. Cool Line bottom and sides of a 9 inch pan with Vanilla wafers. Spoon 1/2 ice cream over wafers. Cover with 1/2 chocolate mixture. Repeat layer. Sprinkle walnuts over top and freeze until firm; about 3 to 5 hours.
Black Walnut and Wild Rice
1 cup uncooked wild rice
1/4 cup butter
1 cup sliced mushrooms
1/2 cup chopped green pepper
1 teaspoon garlic salt
1/2 cup black walnuts
Cook the wild rice according to directions. Melt the butter and saute the walnuts, mushrooms, onion and green pepper about 3 minutes or until the vegetables soften slightly. Add the wild rice and garlic salt and continue cooking, stirring several times, until wild rice is heated through. Serves 4 to 6.
Blue Cheese Walnut Spread
1 8 ounce package cream cheese, softened
1 4 ounce package blue cheese, crumbled
1/2 cup sour cream
1 teaspoon Worcestershire sauce
1/2 cup walnuts, chopped
2 tablespoons chopped fresh chives
crackers
Blend cream cheese, blue cheese, sour cream and Worcestershire sauce. Stir in walnuts and chives. Refrigerate at least 1 hour to blend flavors. Serve as a spread with crackers. Makes about 2 cups.
Butterscotch, Walnut and Coffee Bread Pudding
3/4 pound brioche or Challah
1 cup walnuts
1 cup butterscotch chips
2 cups milk
2 tablespoons instant espresso or coffee granules
3 large eggs
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons unsalted butter
Discard crust from bread and cut enough bread into 1/2 inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature for 12 hours. Butter a 10 inch pie plate. Chop walnuts and toast until golden. Cool walnuts. In a bowl toss together bread, half of walnuts and butterscotch chips and transfer to pie plate. In a saucepan heat one cup of milk until it just begins to boil and remove pan from heat. Add espresso or coffee granules, stirring until dissolved and stir in remaining cup milk. In bowl whisk together eggs, sugar and salt and whisk in espresso mixture until combined well. Pour custard slowly and evenly over bread mixture. Chill pudding, covered, at least one hour and up to one day. Preheat oven to 350F. Sprinkle remaining walnuts evenly over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven until bubbling and golden, about 40 minutes. Serve pudding warm or at room temperature. Serves 8.
Chicken Breasts with Sage and Black Walnuts
4 chicken breasts, boneless and skinless, pounded flat
1 cup tart apple, grated
1 cup black walnuts
2 tablespoons fresh sage
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup hot sauce
14 ounces chicken broth, canned, double strength
3 tablespoons flour
fresh sage and fresh sage flowers for garnish
Preheat oven to 350F. In blended or food processor, grind walnuts with sage, salt and pepper until walnut pieces are 1/8 inch. Remove from blender and combine with grated apple to form a paste. Spread 1/4 of the paste on the bottom of each chicken breast, covering evenly. Carefully roll each breast into a lengthwise roll and secure with a toothpick. Place, toothpick down, in oven proof skillet. Generously coat the rolls with the hot sauce and sprinkle with salt and pepper. Add 1/2 cup of the chicken broth and poach in the oven for 30 minutes or until the chicken rolls are cooked in the middle and browned on top. Remove the breasts to a cutting board and add 1/4 of the remaining broth to the skillet. Reduce the pan drippings almost completely. Just as they are turning brown, add another 1/4 of the chicken broth and deglaze the pan. Mix remaining broth with the flour, be sure it has no lumps and stir into the skillet. Continue stirring over medium heat until the sauce is thickened and the flour taste has disappeared. Correct the seasonings with salt and pepper. Carefully remove the toothpicks from the chicken breasts and, holding them carefully, slice into 1/2 inch slices. Keep the roll intact as much as possible. Arrange cut rolls on serving platter, fanning each roll so the black walnut filling with show. Cover with foil and return to oven until chicken has regained its warmth. Just before serving, spoon sauce over each breast individually and garnish with fresh herbs. Serves 4.
Chocolate Walnut Rumballs
1 cup walnuts, ground or finely chopped
2 cups grated German's sweet or bittersweet chocolate
1 1/2 cups sifted confectioner's sugar
4 tablespoons rum cocoa powder
Combine nuts, sugar and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat. This recipe is not only simple, it's flexible. It can be made with other kinds of liquor such as amaretto, sherry or Southern Comfort, nuts such as almonds or pecans, for instance and coatings such as ground nuts, finely grated coconut, etc. and always comes out tasting great. Adding small chunks of nut for texture is also effective. These usually disappear in a hurry. Serves 6.
Cranberry Walnut Braid
3 cups or more bread flour
1/4 cup sugar
2 envelopes quick rising dry yeast
1 1/2 teaspoons salt
1/2 cup buttermilk
2 large eggs
2 tablespoons unsalted butter, melted, hot
1 1/2 tablespoons orange extract
1/3 cup hot water; 120 to 130F
1 cup dried cranberries
1/2 cup coarsely chopped walnuts
1 large egg, beaten to blend for glaze
Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball. Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13 inch long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces to 10 inch long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let loaf rise on baking sheet uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes. Preheat oven to 325F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.
Curried Walnut Chicken
1/2 cup chopped walnuts
1 14 1/2 ounce)can fat free, reduced sodium chicken broth
3 tablespoons cornstarch
1 tablespoon curry powder
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
2 medium carrots, peeled and thinly sliced on the diagonal
1 small red bell pepper, seeded and sliced into thin strips
4 green onions, cut on the diagonal into 1 inch pieces
salt to taste
3 cups hot, cooked long grain white rice
Heat walnuts in a dry skillet over medium high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve. In a medium bowl whisk together broth, cornstarch and curry powder. Set aside and reserve. Coat a 12 inch nonstick skillet with vegetable cooking spray and set over medium high heat. Add chicken and saute, stirring occasionally, until chicken is seared and golden brown, about 5 minutes. Stir in carrots, bell pepper and green onions; saute, stirring occasionally, 2 minutes. Stir in curry mixture and bring to a boil. Reduce heat to medium low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken curry mixture and walnuts, dividing equally. Serves 6.
Green Beans with Walnut Vinaigrette
2 tablespoons shallot, minced
2 tablespoons lemon juice
1/4 cup red wine vinegar
2 tablespoons olive oil
1 ounce walnut extract
1 teaspoon sugar
1 1/2 pounds fresh green beans, trimmed at ends
1 cup
Combine the shallot, lemon juice, vinegar and walnut extract in a mixing bowl. Chill in freezer but do not let freeze. Slowly add the oil while whisking so as to incorporate it completely. Add the sugar if the dressing is too acidic. Chill completely in freezer whisking occasionally so the dressing doesn't freeze. Steam the beans until they turn bright green and are just tender. This will take about 15 minutes. Toss the beans at about five minutes and again at ten minutes so they cook evenly. Remove them from the heat and place in the cold vinaigrette immediately. Toss for about 2 minutes until coated well. Chill. Serve as soon as chilled.
Grilled Kung Pao Chicken on Toasted Walnut Fried Rice
3 cups cooked long grain rice
1/4 cup light soy sauce
1/4 cup medium bodied sherry
1/4 cup canola oil
1 serrano chili pepper, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
4 chicken breasts, sliced on diagonal
3/4 cup walnut pieces
1 cup medium bodied sherry, for reduction
2 red peppers
3 green peppers
canola oil as needed
salt and pepper to taste
1 tablespoon canola oil
1/4 cup onion, small dice
2 tablespoons oyster sauce
chicken stock as needed
salt and pepper to taste
4 tablespoons walnut oil
1/4 bunch chives, cut into 3/4 inch lengths or green onions
Make rice: Combine 1 cup long grain rice with 1 1/4 cups cold water. Bring to boil, then reduce heat to medium low and cover. Cook until nearly all water is evaporated, about 25 minutes. Let stand covered 10 minutes. Spread on sheet pan and place in refrigerator for at least 2 hours. Cook rice the night before and refrigerate for best results. Make marinade: Combine soy sauce, sherry, canola oil, chopped chili pepper, garlic and ginger. Pour over chicken breasts and marinate for 1 hour. Toast walnuts until golden brown, 12 to 15 minutes, on clean sheet pan in 350F oven. Remove and pour walnuts on cool sheet pan. Reduce 1 cup sherry to a syrupy consistency; yielding about 1/4 cup of reduction. Roast peppers: Coat peppers with oil. Season with salt and pepper. Grill until well charred. Place in stainless steel bowl and cover with film. Let rest for 20 minutes. Remove skin, stem and seeds. Cut into quarters. Rewarm in microwave or in 350F oven prior to plating. Make fried rice: Heat wok. Add canola oil and small diced onions to hot wok. Stir fry for 2 minutes. Add cooled rice and oyster sauce. Stir fry until thoroughly coated and heated. Rehydrate rice with chicken stock as needed in wok. Salt and pepper to taste. Add walnuts and stir to distribute evenly. Hold warm until plating. Cook chicken: Season marinated chicken with salt and pepper. Grill until done, 8 to 10 minutes or until juices run clear. Allow chicken to rest for 2 minutes. Finishing: Divide rice evenly among 4 plates. Slice chicken on a bias and place over walnut fried rice which is then topped with the roasted peppers. Drizzle sherry reduction and walnut oil on outside perimeter of rice. Sprinkle with chives. Serves 4.
Honey Walnut Prawns
1 pound large or medium shrimp, peeled and deveined
1/2 cup walnuts
5 cups water
1 cup sugar
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 tablespoons honey
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 tablespoon condensed milk
1/2 cup oil
Rinse walnuts, then boil in 5 cups water, continually changing water until clear. When clear, boil with sugar until sugar dissolves. Heat 2 cups oil until almost smoking, then deep fry walnuts until they're shiny and brown, no longer golden. Place walnuts on cookie sheet, let cool. Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with shrimp. Set aside. Mix honey, mayonnaise, lemon juice and condensed milk in a medium bowl until smooth. Heat oil until boiling, then deep fry the shrimp until golden brown. Drain, then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts and arrange on platter. Serves 4.
Maple Walnut Ice Cream
2 1/4 cups whipping cream
1/2 cup granulated maple sugar
1/4 cup maple syrup
pinch salt
1/2 cup chopped walnuts
1/2 cup chopped hard maple sugar
Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup maple syrup and the salt. Chill overnight in a glass container. Freeze in an ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 churns. Pack and freeze until hard. Makes 3 pints.
Pasta and Walnut Stir Fry
8 ounces angel hair or capellini, uncooked
3 tablespoons low sodium soy sauce
2 tablespoons vegetable oil
1 teaspoon sugar
1/8 teaspoon hot red pepper flakes
1 tablespoon vegetable oil
2 large carrots, thinly sliced
1 red or yellow bell pepper, ribs and seeds removed, cut into small strips
3/4 cup toasted walnuts,* divided
1/2 small red onion, thinly sliced
4 ounces fresh snow peas
4 fresh mushrooms, sliced
1/4 cup water
Prepare pasta according to package directions. While pasta is cooking, in a small bowl, combine soy sauce, vegetable oil, sugar and red pepper flakes. Heat oil in a medium skillet over high heat. Add carrots, pepper, walnuts, onion, snow peas and mushrooms. Stir fry 1 minute. Add water. Cook and stir 3 minutes longer. Add pasta and toss to mix. Add soy sauce mixture; toss well and serve. Serves 4 to 6.
*To toast walnuts: In small skillet, heat 1 teaspoon vegetable oil. Add walnuts and cook and stir until browned, about 3 to 4 minutes.
Pear Walnut Muffins
1 1/2 cups all purpose flour
1/2 cup brown sugar, packed
2 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 medium pear, peeled and chopped finely
1 egg
1/2 cup yogurt, plain
1/2 cup vegetable oil
Topping Mixture:
3 to 4 tablespoons finely chopped walnuts
3 to 4 tablespoons packed brown sugar
Preheat oven to 350F. Sift first six ingredients together into a large bowl, rubbing the sugar through the sifter. Stir in chopped pear. Whisk together egg, yogurt, vanilla and oil. Stir into dry ingredients until just combined. Do not over mix. Fill greased muffin cups about 2/3 full. Mix topping ingredients together. Sprinkle topping mixture over each muffin. Bake for 20 to 25 minutes, until lightly browned. Makes 8 to 9.
Raspberry Walnut Bars
Shortbread Base:
1 1/4 cups flour
1/2 cup sugar
1/2 cup butter
Combine. Press into bottom of greased 9 inch square pan. Bake at 350F for 20 minutes.
Filling:
1/2 cup raspberry jam
Remove shortbread base from oven and spread with jam.
2 eggs
1/2 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1 cup chopped walnuts
Mix all ingredients and spread over jam. Return to oven and bake for 20 to 25 minutes. Cool and cut into squares.
Roasted Mushroom, Lentil and Walnut Pate
2 cups water
1 cup dried lentils
1/4 cup balsamic vinegar, divided
1 8 ounce package cremini mushrooms
1 tablespoon diced shallots
2 garlic cloves, minced
3/4 cup coarsely chopped walnuts, toasted
1/2 cup chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon white pepper
baked tortilla chips or pita bread, optional
Preheat oven to 350F. Combine water and lentils in a small saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until lentils are soft.Combine 2 tablespoons vinegar, mushrooms, shallots and garlic in a bowl. Place mushroom mixture on a jelly roll pan and bake at 350F for 15 minutes. Combine lentils, mushroom mixture, 2 tablespoons vinegar, walnuts, basil, salt and pepper in a food processor; process until smooth. Serve with baked tortilla chips or pita bread, if desired. Makes 3 cups.
Rosemary Walnuts
2 cups shelled whole walnuts
2 1/2 tablespoons butter, melted
2 teaspoons crumbled dried rosemary
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
Preheat oven to 350F. Place walnuts in a single layer in a shallow pan. Mix together remaining ingredients and pour over walnuts. Roast in oven about 10 minutes, until browned, shaking occasionally. 6 servings.
Toasty Walnut Humus
1/2 cup walnuts
3 tablespoons walnut oil
1 garlic clove quartered
1 14 ounce can chickpeas or garbanzo beans, drained and rinsed
1/4 teaspoon orange zest
1/4 cup orange juice
1 teaspoon salt
1/4 teaspoon pepper
6 6 inch pita breads, cut into eighths, toasted
Toast walnuts in 350F oven for 8 minutes or until golden brown. Cool to room temperature. Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth. Add chickpeas, orange zest orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary. Serve humus in small serving bowl alongside toasted pita bread or with crudites. Optional applications: Use leftover humus as bread spread in a sandwich or with tabbouleh and grilled or roasted vegetables for a complete vegetarian meal. Makes 2 cups Serves 24.
Toasty Walnut Muffins
2 tablespoons quick cooking rolled oats
1/4 cup unbleached flour
1 tablespoon sugar
1/2 teaspoon baking powder
dash of ground cinnamon
1 large egg yolk, beaten
1 tablespoon cooking oil
1 tablespoon milk
2 tablespoons broken walnuts, toasted
1 tablespoon raisins
1 teaspoon unbleached flour
1/2 teaspoon brown sugar
1/2 teaspoon butter or margarine
Stir together oats and 1 tablespoon warm water let stand for 5 minutes. Meanwhile stir together 1/4 cup flour, sugar, baking powder, cinnamon and dash of salt. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients stirring just til moistened. Fold in 5 teaspoons of the walnuts and the raisins. Line two 6 ounce custard cups with paper baking cups. Fill 2/3 full. Combine 1 teaspoon flour, brown sugar, butter and remaining walnuts. Sprinkle atop muffins. Microwave uncovered on 100% power for 1 to 1 1/2 minutes or till done, rearranging once. When done surface may still appear moist but a wooden pick inserted near the center should come out clean. Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm.
Walnut Cookies
1 cup vegetable oil
4 tablespoons confectioner�s sugar
4 cups all purpose flour
1 3/4 ounces unsweetened chocolate
35 half walnut meats
Beat oil and sugar and stir in flour. Melt chocolate in double in double boiler and add to dough. Mix well to form a soft dough. Pinch off small portions and form into small round balls. Place on cookie sheet lined with wax paper, leaving ample space between them. Press a half walnut in center of each cookie. Bake in moderate oven for about 12 15 minutes.
Walnut Dumplings
4 ounces suet
3 ounces flour
2 ounces bread crumbs
3 ounces stilton
4 ounces walnuts
pat of butter
salt and pepper
Mix all ingredients and shape into small balls, the size of walnut shells. Drop into seasoned stock; bring up to boil and reduce to low heat. Simmer for about 20 minutes.
Walnut Oatmeal Bread
1/4 cup chopped walnuts
1/4 cup oatmeal
2 1/4 teaspoons dry yeast
1 tablespoon malt sugar
1 teaspoon salt
3 tablespoons gluten
3/4 cup organic white bread flour
3/4 cup fine ground organic whole wheat flour
1 1/2 cups freshly ground organic wheat berries, about the consistency of fine corn meal
9 ounces warm water
Place all in hopper of a bread machine, set to manual and process until ready to form loaves. Or mix and knead by hand, allow to rise one hour, punch down and knead again. Preheat oven to 300F, preferably with a baking stone inside. Form a single round loaf and allow to rise for 75 minutes. Brush with cold water and sprinkle oatmeal flakes on top. Bake for 50 minutes at 300F, then increase heat to 375F and bake ten minutes longer. These temperatures are for a convection oven; adjust as necessary. Adjust water or add bread flour, to make a stiff dough during first kneading.
Walnut Whiskey Pie
1/3 cup butter
3/4 cup brown sugar
3 eggs
1 cup corn syrup
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup Jack Daniels Tennessee whiskey or a good Kentucky Bourbon
1 cup walnut pieces
1 premade pie shell
Beat eggs, cream in sugar and butter. Mix in corn syrup, vanilla and salt. Add whiskey, beat. Stir in walnuts. Pour filling into shell and float a few whole walnut meats on the surface. Bake at 425F for 30 minutes, then at 375F for another 30 minutes or until done and firm in center. Cool.
Watercress, Walnut and Roquefort Salad
For caramelized walnuts:
1/4 cup walnuts
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon walnut oil
For dressing:
1 small garlic clove
1/4 teaspoon salt
1 1/2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons walnut oil
1 tablespoon extra virgin olive oil
1/2 teaspoon finely chopped fresh tarragon leaves or a pinch dried tarragon, crumbled
1 Belgian endive
2 bunches watercress, about 6 cups packed
2 ounces Roquefort, crumbled
Make caramelized walnuts: Preheat oven to 350F. In baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a small bowl stir together caramelized walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart. Make dressing: Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste. Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts. Serves 4.
Recipe Index | Home