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Toast on a baking sheet for 8-10 minutes at 350 degrees) or use microwave (we zap a large bowl of them for 6 minutes, but suggest you experiment for yourself). Walnuts can also be toasted in a dry skillet or sautéed with butter and sugar (or Cayenne). We leave ours out in a big bowl on the breaksfast table to add to cereal, salads, or for snacking. |
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Red Pepper and Walnut Dip – “Muhammara” 1 15-ounce jar roasted red bell peppers 1 cup coarsely ground shelled walnuts 3 tablespoons bread crumbs Juice of 1 lemon 4 teaspoons pomegranate molasses (available at Middle Eastern grocers) 1/4 teaspoon red chili paste, or more to taste salt 1/4 teaspoon ground cumin 1 tablespoon olive oil Combine the walnuts and bread crumbs in a food processor and process until finely ground. Add the bell peppers, lemon juice and pomegranate molasses and blend until creamy. Add the chili paste to taste, adjust the seasoning. Chill overnight to allow the flavors to mellow. |
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Quick Cucumber Walnut Soup 4 Cucumbers, peeled and sliced (1/2 Bunch of Parsley optional) 1/2 Bunch fresh mint (1 Bunch of chopped scallions-optional) 1/2 Small onion, peeled and sliced 1/3 Cup of champagne vinegar (white vinegar fine) 6 Ounces of plain yogurt 1 Cup toasted walnuts 1 Cup of canned chicken broth Combine and blend in Cuisinart. Salt and pepper to taste. Serve chilled. |
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Henderson Inspired Walnutted Wild Rice 1 cup golden raisins 1/2 cup dry sherry 1 cup wild rice 1 cup of brown rice 4 2/3 cups of chicken broth 3/4 stick or less of unsalted butter 1 cup of walnut halves salt, pepper and parsley to taste Simmer raisins in sherry for about 5 minutes and set aside. Cook the wild rice with two tablespoons of butter and 2 cups of chicken broth over the top of a double boiler for about one hour. Cook brown rice in remaining chicken stock with 2 tablespoons of butter by heating to boiling point and then reducing heat to low until all liquid absorbed in about 50 minutes. Saute the walnuts in remaining butter. Combine all and season to taste. Enough for 8-10. |
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For Salads Marinate chopped onions in equal parts olive oil and balasamic vinegar, add salt, pepper and a handful of walnuts. Mix with salad of choice (endive, arugula, lettuce, sliced pears, etc.). Great with goat cheese. |
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With Fruit Walnuts are wonderful with prunes and cheese as hors d’oeuvres. We serve as a dessert with home-made fig preserves or stewed pears, or after dinner with fresh fruit. |
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Walnut-Pie-in-A-Hurry (ideal for the desperate since pie takes under 15 minutes to prepare followed by 50-60 minutes to bake.) 2 tbspns melted butter 1 cup sugar (white or brown) 1 cup light Karo corn syrup 3 slightly beaten eggs 1 tspn vanilla 2 cups walnut halves Preheat oven to 350. Melt the butter in the microwave, stir in the sugar, add the corn syrup, beaten eggs, vanilla and walnut halves then pour mixture into a 9” Pilsbury frozen pie crust (smush and fold edges inward for labor-intensive home-made look!). Place pie pan in oven atop a cookie sheet for 50-60 mins, until ever so crusty brown on top and toothpick comes out clean. Provided you get the cooking time right (can be runny if not cooked enough, too hard if cooked too long), recipe is foolproof. |
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Walnutted Wild Rice 1 cup golden raisins (dark raisins fine in a pinch) 1/2 cup sherry 1 cup wild rice 4 2/3 cups canned chicken broth 6 tbspns unsalted butter 1 cup brown rice 1 cup walnuts (optional 1/2 cup parsley) salt & pepper to taste 1) In a small saucepan, simmer raisins in the sherry for 5 minutes and set aside. 2) In the the top of a covered double boiler, cook the wild rice in two cups of already boiling chicken stock with two tablespoons of butter added to it for one hour. The water in the pan beneath it should be simmering. 3) In a separate medium sized sauce pan cook the brown rice in the remaining 2 2/3 boiling chicken stock. Once it is at a boil, reduce heat to simmer for about 45 minutes until all the liquid is absorbed. 4) Lightly toast the walnuts. 5) Combine remaining butter, walnuts, parsley, both rices, sherry and raisin mixture, in a serving bowl, mix and serve (8-10 portions). |