Recipes

Nuts about Nuts: Black Walnut recipes

Posted at November 12, 2007 12:13

Black Walnut Linguini and Clam Sauce

4 tablespoons butter
2 ounces garlic, crushed
4 whole clams
2 ounces black walnuts
1 tablespoon Chablis white wine
3 ounces whole baby clam juice
2 tablespoons fresh parsley, chopped
3 ounces heavy cream
1 ounces Parmesan, grated
3/4 cup whole baby clams
7 ounces fettuccini or linguini, cooked

Over a medium-high flame, add butter, garlic, and 4 whole clams. When garlic starts to turn brown, add walnuts and stir just a few minutes until caramelized in color. Add Chablis. Add clam juice and lower the heat to medium or medium-low. Add fresh parsley, cream, and Parmesan and mix until smooth. Let simmer on heat until sauce starts to thicken. Add baby clams and noodles.

Serves 4.


Bongo’s Bistro Salad

DRESSING:
1 ounce mayonnaise
3 ounces heavy cream
1/2 teaspoon pumpkin spice
1-1/2 ounces honey
1 tablespoon sugar

Put all ingredients in a bowl, and mix with a fork or wire whisk until smooth. (Do not use mixer or the heavy cream will become whipped cream). Set aside and chill.

SALAD:
5 large leaves lettuce
1 granny smith apple
1 skinless chicken breast, cooked and cubed
2 ounces bacon, cooked and crumbled
1/2 ounce rice noodles
2 ounces black walnuts, chopped
Dash ground cinnamon

In a mixing bowl, tear leaf lettuce to desired size; add slices of granny smith apple, cooked chicken meat, crisped bacon, rice noodles, and black walnut pieces. Combine lightly, and then pour dressing to gently coat salad. Sprinkle cinnamon over top and serve.

Serves 4.


Chicken Breasts with Sage and Black Walnuts

1 cup black walnuts
2 tablespoons sage, fresh or dried leaves
1 teaspoon salt
1/2 teaspoon pepper, freshly ground
1 cup apple, Jonathan or other tart cooking apple, grated
4 chicken breasts, boneless and skinless, pounded flat
1/4 cup Durkee Red Hot Sauce (Do not substitute)
14 ounces chicken broth, canned, double strength
3 tablespoons flour
Fresh sage and fresh sage flowers for garnish

Preheat oven to 350 degrees. In blender or food processor, grind black walnuts with sage, salt, and pepper until black 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 Red Hot 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 will 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.


Black Walnut-Encrusted Chicken Breasts with Peach Sauce
This recipe was originally featured on Taste of the Ozarks with Jim Lekander.

4 boneless chicken breasts, without skin
1/3 cup peach preserves
2 tablespoons honey
1 cup chicken stock
1/4 cup flour
2 cups black walnuts, finely chopped
1 tablespoon cornstarch
Dash salt and white pepper

Preheat the oven to 375 degrees. Trim the boneless chicken breasts and pound out evenly. Then mix the preserves, honey and one-quarter cup of the chicken stock in a bowl. In another bowl, take the flour and finely chopped walnuts and mix together. Dip the chicken breasts in the peach mixture and drain slightly. Roll the breasts in the walnut mixture and pat down. Place onto a cooking sheet and place in the oven for 20-25 minutes.

To make the sauce: Put the peach mixture in a small pan. Then add the cornstarch to the remaining chicken stock and mix. Add the chicken stock to the peach mixture and bring to a boil. Reduce the heat and simmer for 10 minutes. Season with salt and pepper to taste.

Remove the chicken from the oven and plate. Take the sauce and nap it across the chicken breast, then serve.

Serves 4.


Black Walnut Praline Pork Chops and Apples

4 pork chops, approximately 1/2- to 3/4-inch thick
Salt and pepper to taste
1/2 cup black walnuts
2 Granny Smith apples, cored and diced
1/2 cup brown sugar
1 teaspoon crushed red pepper

Season the pork chops with salt and pepper on both sides. In a large nonstick skillet over medium high heat sear the pork chops on both sides then turn down the heat to medium. Add the black walnuts to the skillet and cook for 3-4 minutes. Add the remaining ingredients and simmer until the pork chops are done, approximately 3-4 minutes.

Serves 4.

This recipe has been featured by Chef Jim Lekander on Taste of the Ozarks recipes on KY3 TV in Springfield, Missouri.

Green Beans with Raisins and Black Walnuts

1 pound green beans, trimmed, cut into 2-inch lengths
2 tablespoons butter
1 teaspoon fresh ginger, grated
1/4 cup raisins, minced
1/4 cup black walnuts
2 tablespoons lemon juice
Salt and pepper

Cook green beans in large pot of boiling, salted water until crisp-tender, about 6 minutes; drain. Rinse under cold water to cool; drain well.

Melt butter in heavy, large skillet over medium-high heat. Add ginger, raisins and black walnuts; cook until ginger and black walnuts are golden brown, stirring constantly about 2 minutes. Add green beans and lemon juice and cook until beans are heated through and coated with black walnut mixture, stirring constantly about 2 minutes. Season with salt and pepper.

Serves 4.


Sausage, Wild Rice & Black Walnut Stuffing

1 cup wild rice, cooked according to package directions
1 pound pork sausage, lightly browned
8 cups bread cubes, toasted
1 cup black walnuts, chopped
1/2 cup butter
1 1/2 cups celery, chopped
1 cup onion, chopped
3 eggs
1/2 cup parsley, finely chopped
1/2 cup golden raisins
2 cups chicken or turkey broth
Salt and pepper to taste
1 tablespoons poultry seasoning
1 teaspoon thyme leaves

In a large bowl combine wild rice, pork sausage, bread cubes, and black walnuts.

Over medium-high heat, melt butter in a skillet; add celery and onion, sauté until soft. Add to stuffing mixture. Stir in eggs, parsley, and raisins. Slowly stir in chicken broth until stuffing is moist and holds together. Season with salt, pepper, poultry seasonings and thyme leaves.

Turn into greased baking dish and bake at 350 degrees for 30 to 40 minutes. Makes enough stuffing to accommodate an 18 to 20 lb. Turkey.

Serves about 20.

Black Walnut Pie
1 9-inch pie crust
3 eggs, lightly beaten
1 tablespoon lemon juice
1 cup light corn syrup
1 teaspoon vanilla
1 cup dark brown sugar
2 _ cups black walnuts
1/4 cup butter, melted

Preheat oven to 350 degree. Check the pie crust to be sure the edges are at least 1/4 inch to 1/2 inch above the rim of the pan to prevent the pie filling from bubbling over the edge.

Gently combine all ingredients, in order listed. Stir enough to begin dissolving the sugar, but not enough to incorporate air into the filling. Do not beat, or the pie will have air bubbles on the top, instead of black walnuts, spoiling the glossy look of the glazed nuts. Pour into the unbaked pie crust.

Bake on a cookie sheet 1 hour or until the center of the pie is no longer loose and the black walnuts are browned. Serve either hot or cold, but for the best appearance, allow the pie to reach room temperature before cutting. Whipped cream or ice cream is a wonderful addition.

Serves 6 to 8.

Streusel-Topped Pumpkin Pie
9-inch pie crust

FILLING
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoons salt
1 16-ounce can pumpkin
1 12-ounce can evaporated milk
2 eggs, slightly beaten

STREUSEL
1/4 cup brown sugar, firmly packed
2 tablespoons flour
2 tablespoons margarine, softened
1/2 cup black walnuts

TOPPING
1 8-ounce carton frozen whipped topping, thawed
1 teaspoon orange peel, grated

Prepare 9-inch pie crust. Heat oven to 425 degrees.

In a large bowl, combine all filling ingredients; beat until well blended. Pour into pie crust. Bake for 15 minutes. Reduce oven to 350 degrees, and continue baking for 15 minutes.

In a small bowl, combine all streusel ingredients. Sprinkle streusel over pumpkin filling. Bake an additional 15 to 20 minutes or until knife inserted in center comes out clean. Cool.

In a small bowl, gently fold whipped topping and orange peel together. Serve over cooled pie. Refrigerate any remaining pie.

Serves 6 to 8.

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