Recipes Using Black WalnutsThese are hard to shell, but tastier than ordinary walnuts. Bakers use them to take their fudge and cookies up a notch.
Black walnuts have a strong, rich, smoky flavor with a hint of wine. You may use them any recipe that call for nuts, but unless you're featuring the black walnut's flavor, use it sparingly, or it will overpower everything else. You may also combine one part black walnuts with three parts English walnuts.
Black Walnut Chicken Quiche
1 cup finely chopped cooked chicken
1 cup grated swiss cheese
1/4 cup chopped onion
1 tablespoon flour
2 eggs, beaten
1/2 tsp brown mustard, spicy
1 cup milk
1 cup Black Walnuts
1 baked 9-inch pie crust
1. Mix chicken, cheese, onion, flour and 1/2 cup Black Walnuts. Sprinkle into crust. Mix beaten eggs, milk and mustard. Pour over chicken mixture; top with remaining Black Walnuts. Bake at 325 degrees for 50 minutes. 6 servings.
Black Walnuts Encrusted Chicken Breasts with Peach
4 boneless chicken breasts without skin
2 cups Black Walnuts, chopped fine
1/4 cup flour
1/3 cup peach preserves
2 tablespoons honey
1/2 tablespoon mustard
1 cup chicken stock
1 tbs corn starch
1 dash salt and white pepper
1. 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. Then dip the chicken breasts in the peach mixture and drain slightly. The roll the breasts in the walnut mixture and pat down. Place onto a cooking sheet and place in the oven for 20-25 minutes.
2. 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.
3. Remove the chicken from the oven and plate. Take the sauce and nap it across the chicken breast, then serve.
Black Walnut Crusted Catfish with a Maple Butter Sauce
4 catfish fillets, boneless
1/4 cup Black Walnuts
3/4 cup of crushed Corn Flakes
1/4 cup pure maple syrup
1/4 cup butter
salt and pepper to taste
1. Mix the corn flakes and black walnuts. Place the fillets in the mixture and saute with butter. Cook until the fish is done.
2. For the sauce, bring the maple syrup to a boil. Remove from stove. mix in the butter until melted. Serve
Chicken Breasts with Sage and Black Walnuts
4 boneless and skinless chicken breasts, pounded
1 cup apple(tart) grated
1 cup Black Walnuts
2 tbs sage fresh or dried leaves
1 tsp salt
1/2 tsp freshly ground pepper
1/4 cup hot sauce
14 ounces chicken broth
3 tbsp flour
fresh sage and sage flowers for garnish
1. Preheat oven to 350 degrees. In blended 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.
Black Walnut Oatmeal Cookies
3/4 cup brown sugar
1 tsp soda
1/2 cup sugar
1 1/4 tsp cinnamon
3/4 tsp salt
1 1/4 cups butter 1/3 tsp nutmeg
1 1/2 cup Black Walnuts
3 cups oatmeal
1/2 cup Raisins
1 1/2 cup flour
1. Mix sugars, egg, butter and vanilla together. Stir in remaining ingredients and Black Walnuts. Spoon onto a cookie sheet. Bake at 350 degrees for approximately 10 minutes. Cool slightly before removing from pan. Yields 3 dozen cookies.
Black Walnut-Carob Cake
1-2/3 cups (8 oz.) sweet brown rice flour + 1-2/3 cups (8 oz.) buckwheat flour (or 1 lb. any whole grain flour)
1 cup carob powder
4 tsp. cream of tartar
2 tsp. baking soda
2 tsp. dried mint, ground
2 tsp. cinnamon, ground
1 tsp. coriander, ground
1 tsp. star anise, ground
2 cups apple juice
1/4 cup corn or sesame oil
1/2 cup silken tofu, drained
1 cup commercial walnuts, chopped
1/2 cup black walnuts or hazelnuts, chopped
2 cups almonds
1/2 cup carob powder
2 tbs. cherry juice concentrate
1 tbs. vanilla extract
1/2 tsp. liquid stevia or 2 tbs. honey, rice syrup, or barley malt
1/4 tsp. cloves
1/8 tsp. cognac extract (optional)
1/8 tsp. almond extract
Mix together wet ingredients and puree in a blender. Mix the wet and dry ingredients together. Don't overmix. Mix in nuts. Press into an oiled baking dish. Bake in a preheated 350 degrees oven 45 minutes or until an inserted toothpick emerges clean.
Meanwhile, mix the icing ingredients together in food processor, using the chopping blade, until the nuts are well-chopped (or mix by hand). Remove the cake and cool on a rack. When cool, top with icing. Serves 4-6.
Preparation Time: 60 + 45 minutes
Black Walnut Bisque|
You'll love this quick, simple, delicious soup.
5 cups vegetable stock or water
3/4 cups hazelnuts
1/2 cups black walnuts or commercial walnuts
1 cup silken tofu, drained
1 celery stalk, sliced
2 tbs. white oak wine or sherry
1 small, hot pepper, seeds and ribs removed, or 1/4 tsp. cayenne hot pepper, or to taste
1/4 tsp. liquid stevia (optional) or a dash of any sweetener, or to taste
2 tbs. corn oil
2 tbs. mellow (light-colored) miso or 1/2 tsp. salt, or to taste
2 tbs. any wild or commercial onion leaves, chives, or scallions, chopped
1/2 tsp. nutmeg, ground
1. Simmer all ingredients except the wild onion leaves, corn oil, miso and nutmeg 5 minutes.
2. Puree in a blender in 2 batches with the corn oil and miso, holding down the blender cover with a towel to prevent eruption.
3. Serve hot, garnished with the wild onion leaves and nutmeg.
Preparation Time: 25 minutes
2 C sugar
1 1/2 C corn oil (or other vegetable oil)
2 C sifted flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 C grated carrots
3/4 C chopped black walnuts
1. Mix all ingredients together and beat thoroughly.
2. Bake at 375 degrees for 35 minutes (until toothpick comes out clean). Bake in 3 layers (optional) in greased and floured 8" or 9" pans. When cool, frost with Black Walnut Frosting.
Black Walnut Frosting
1 8-oz. package cream cheese
1/3 cup butter (room temperature)
2 1/2 cups powdered sugar
1/2 tsp. Black Walnut Extract
1/2 tsp. Vanilla Nut Extract
Beat butter, cream cheese and extracts until smooth. Add powdered sugar 1/2 cup at a time and beat until frosting reaches a spreading consistency.
May substitute schredded zucchini in place of grated carrots.
Baked Stuffed Apples|
1/4 cup chopped walnuts
4 good-quality red apples such as Fuji, Braeburn, McIntosh, or Rome Beauty
1/4 cup packed brown sugar
2 tablespoon unsalted butter, at room temperature
1/2 teaspoon ground cinnamon
1/4 cup honey
1/2 cup apple juice
Preheat an oven to 350 degrees. Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool.
Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds making a deep hole for filling: work to within about 1/2-inch of the bottom of the apple. (Alternatively, remove the core with an apple corer and widen the hole with a small spoon.) Peel the skin from the top half of each apple.
In a small bowl, blend together the brown sugar, butter, and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in a 8-inch square baking pan or other baking pan just large enough to hold them snugly.
In a small pan over medium heat, warm the honey with apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops. Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool, and serve in bowls with the pan juices spooned over the tops.
You can skip baking the nuts, not really worth it. If you don't like nuts, leave them out.
Black Walnut & Wild Rice Elegante|
an elegant rice pilaf to add a touch of class to your meal
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 basic directions. Melt the butter and saute the Black 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
Golden Apple/Black Walnut Cake|
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
4 cups chopped golden apples
1 cup chopped black walnuts
1/2 cup vegetable oil
2 teaspoons vanilla
Stir together flour, baking soda, cinnamon, and salt. Combine sugar, apples, and walnuts. Beat together eggs, vegetable oil, and vanilla. Add flour and apple mixture alternately. Pour into greased and floured pans (Two 8 x 8-inch pans or one 9 x 13-inch pan). Bake 1 hour at 350 degrees. Cool. Frost with a lemon-butter frosting (or your favorite vanilla frosting).
Strawberry Black Walnut Stuffing
1 cup Butter or Margarine
1 1/2 cups Chopped Celery (Stalks and leaves)
3/4 cup Finely Chopped Onion
9 cups Soft Bread Cubes (about 15 slices bread) or Corn Bread Cubes
1 Jar Carlsbad Gourmet Strawberry Black Walnut Spread
2 tbsps Chopped Fresh or 1 1/2 tsp Dried Sage Leaves
1 tbsp Chopped Fresh or 1 tsp Dried Thyme Leaves
1 1/2 tsps Salt
1/2 tsp Pepper
1. Melt butter in 10-inch skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of bread cubes.
2. Place celery mixture in bowl. Add remaining bread cubes and ingredients; toss. Stuff turkey just before roasting. 9 cups of stuffing enough for a 12 pound turkey.
Black Walnut Ice Cream
2 cups - sugar
2 tsp - salt
1 1/4 TBSP - vanilla
5 cups - milk
1 1/2 cup - Black Walnuts, chopped
3 (1/2 pints) - whipping cream
In large bowl, beat eggs, add other ingredients; mix well; pour into ice cream can. Close lid and fit into your ice cream freezer. Fill freezer about a third of the way with ice. Add rock salt until ice is covered. Then add more ice, another third of the way and salt. Repeat ice and salt again. Turn freezer until ice hardens. Served right away this is a great dessert!
Yield - 1 gallon.
Black Walnut Pinwheels|
Makes about 48 cookies
Chill: 4 to 5 hours
Bake: 7 to 9 minutes per batch
1/2 cup shortening
1/2 cup packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/3 cup butter, melted
2/3 cup packed brown sugar
1/2 teaspoon black walnut flavoring (optional)
1 cup finely ground black walnuts
1. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar, baking soda, and salt; beat until combined,scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough for 1 to 2 hours or until firm enough to handle.
2. Meanwhile, combine melted butter, the 2/3 cup brown sugar, walnut flavoring (if desired), and walnuts.
3. On a lightly floured surface, roll dough into a 12-inch square. Spread walnut mixture evenly over dough; roll up jelly-roll style; seal edges. Wrap in plastic wrap. Chill in the refrigerator at least 3 hours.
4. Using a sharp knife, cut dough into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
5. Bake in a 375 degree F oven for 7 to 9 minutes or until edges are lightly browned. Cool on baking sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes about 48 cookies.
Black Walnut and Coconut Bars Recipe|
1/2 C. butter
1/2 C. brown sugar, firmly packed
1 C. flour, sifted
2 T. flour
1/2 t. baking powder
1/4 t. salt
1/2 C. shredded unsweetened coconut
1 C. black walnuts, chopped
2 eggs, well beaten
3/4 C. brown sugar, firmly packed
1 t. vanilla
Preheat the oven to 375? F. and butter a 9-inch square baking pan.
Cream butter and sugar well, then blend in the flour. Press into the prepared baking pan. It will be difficult to make this smooth; don't worry, it will smooth out in baking. Bake for 20 minutes.
Meanwhile mix flour, baking powder and salt, then coconut and walnuts in a small bowl. In a medium-size bowl, beat the eggs with an electric mixer until light, then add the brown sugar and vanilla and beat until fluffy. Combine the two mixtures and pour over the baked crust.
Bake for about 18 minutes longer. Cool slightly, cut into oblong bars and remove from pan to cool on racks. Don't allow to cool completely in pan because the crust will get hard and difficult to cut.
Makes 24 bars.
Black Walnut Muffins
1 cup whole wheat flour, unsifted
1 cup bread flour, sifted
4 teaspoons baking powder
3/4 teaspoon salt
1 egg, beaten
3 Tablespoons brown sugar
1 cup milk (may use buttermilk)
1/4 cup shortening, melted, slightly cooled
1/2 cup Fisher Chef's Naturals black walnuts
Preheat oven to 400 degrees. In small bowl, combine bread flour, baking powder and salt. Sift over whole wheat flour and blend well with black walnuts. Mix egg, brown sugar, milk and melted shortening. Beat well, and pour all at once over flour mixture, stirring just enough to dampen. Spoon batter into greased muffin pan to 2/3 full and bake in oven for 25 minutes. Serve hot with butter.
Yields: 12 medium muffins
Site design by Iowa Styles