ith salt and pepper.
Sugared Walnuts: Preheat oven to 350
o sub pecans in this recipe or even use pine nuts
Blanch walnut halves for 30 seconds. Drain.
While still slightly damp, dredge nuts in sugar.
Spread them out to dry. Heat oil in wok to about 200\u00b0 or until a test walnut browns in about 30 seconds.
If walnut is too dark, oil is too hot. Deep-fry nuts, 1/2 cup at a time. Sugar will melt and form a thin, hard outer shell.
Cool and cover until ready to serve.
Serves 4.
Rinse and pat dry mixed greens, Blue cheese and walnuts. Add vinaigrette. Toss to coat and serve.
Heat walnut halves in 375\u00b0 oven for 5 minutes, stirring once. Butter sides of heavy 2-quart saucepan and combine sugar, water, cinnamon and salt.
Heat and stir until sugar dissolves and mixture boils.
Cook without stirring to soft ball stage (236\u00b0). Remove from heat.
Beat by hand one minute or until mixture just becomes creamy.
Add vanilla and the warm nuts.
Stir gently until nuts are well coated.
Turn out on buttered surface.
Separate at once with two spoons or fork.
br>For the chocolate chip & walnut variation, add the chocolate chips
In deep, small pan combine orange juice and sugar.
(Top of double boiler is a good size.)
Use candy thermometer if available.
Cook over low flame, stirring until mixture forms soft ball in cold water (234\u00b0 F).
Add extract and butter.
Beat until creamy and begins to thicken.
Add walnut halves and stir in quickly.
Pour out onto waxed paper and pull apart to form small clusters.
br>Frost with the Chocolate Walnut Buttercream (recipe follows).
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
re at hand.
Start Walnut Layer by combining eggs, sugar
0 minutes before serving.
Walnut Pesto: Place the basil leaves
ngredients, except sliced apple and Walnut Topping, just until moistened.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
anilla extract, mashed banana and walnut bits and stir again.
eanwhile, make the walnut caramel: Separate 16 walnut halves and set aside
Crush several empty walnut shells into very small pieces.
In a saucepan, cover the shells with boiling water.
Simmer until the liquid is very dark brown.
Add some salt and vinegar (this will \"set\" the color).
Strain the ink through a piece of cheesecloth into a jar.
You can use this ink in any pen that dips or fills with ink.
n the sugar. Place the sugared cranberries on the prepared baking
rumbled feta cheese, craisins and sugared nuts (almonds, pecans, walnuts or
For Sugared Pistachios:
Adjust oven rack
For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
For dressing: combine all ingredients and refrigerate for 1 hour.
For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
Preparation time does not include cooking pecans.