Posted 9:54 am Wednesday, December 19, 2012
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Go Nuts for Christmas Tradition
Christmas traditions are passed down through generations - filled with tales and legends that weave holiday folklore. Everything from wrapping paper to candles, decorations and food there is a story that corresponds with each Christmas tradition.
Some old like wise men giving gifts to baby Jesus, others new like Elf on a Shelf. As traditions evolve some things we remember from childhood become harder to find. Christmas stockings filled with oranges, apples and nuts in the shell have been replaced by toys, games and iPods.
Legends tell the story of 12th century French nuns, inspired by the tale of St. Nicholas, delivering stockings to the poor filled with a tangerine, apple and a handful of nuts. The contents, which have been passed down for centuries, were designed to be healthy and give nutrients to those less fortunate.
Why we give fruit and nuts at Christmas may not always be remembered, but we still see large barrels of nuts in the shell in the grocery store every holiday season. It is also a popular mail-order gift that gives way to a favorite Christmas pastime - grazing around a large bowl of nuts on the coffee table while engaged in casual conversation with guests and relatives.
This tasty treat is also a healthy one as we have learned the nutritional benefits of almonds, walnuts, hazelnuts, pecans and other popular varieties. The benefit to enjoying them in the shell is that taking the time to crack and shell lends itself to moderation in eating.
When cooking with holiday nuts enhance flavor by toasting the nuts before adding them to the recipe. Simply heat a dry sauté pan over high heat. When the pan is very hot add the nuts and turn off the heat. Shake the pan over the burner until the nuts are lightly toasted. The natural oils in the nuts will begin to release giving them a nuttier flavor and a crisp exterior.
Hazelnut Olive Oil Cake
Ingredients
1/2 cup extra-virgin olive oil, plus more for pan
1 1/4 cups (5 1/2 ounces) hazelnuts
1 cup unbleached all-purpose flour
1 tablespoon baking powder
4 large eggs
1 1/2 cups sugar
1/2 cup whole milk
Finely grated zest of 1 large lemon
Directions
Heat oven to 350 degrees. Lightly coat 9-inch
springform pan with oil. Spread hazelnuts on a baking sheet and bake until lightly golden and fragrant, about 5 minutes. Remove from oven, let cool slightly then rub in a clean dishtowel to remove skins. Set aside to cool completely.
Grind cooled nuts in food processor until finely ground but not powdery.
Transfer to a bowl. Add flour and baking powder; whisk to combine. In the bowl of an electric mixer fitted with the whisk, beat eggs on medium-high speed until frothy, about 2 minutes. Gradually add sugar, beating until light, thick and pale yellow, about 4 minutes. Gradually add hazelnut-flour mixture; then add olive oil, milk and zest, beating 1 minute more to combine. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until golden and tester inserted into center comes out clean, 35 to 40 minutes. Cool cake completely in pan on rack. Release cake from pan and serve.
Recipe from La Cucina Italiana Magazine
Nut & Cookie Chocolate Loaf
This is an Italian recipe called Matonella con Biscotti. It is made in a loaf pan and is like making a large homemade candy bar. In Italian matonella means tiles and when you slice this rich dessert the interior with all of the chopped nuts looks like a ceramic tile.
Ingredients
3 cups crumbled butter biscuit cookies
1/2 cup walnut pieces
1/2 cup unsalted almonds, rough chop, large pieces
1/2 cup hazelnuts, rough chop, large piecesÂ
3 - 8 ounce boxes of semi-sweet Baker's chocolate (65% cocoa), roughly chopped
12 tablespoons (1 1/2 sticks) unsalted butter
sea salt
Directions
Line a 9 x 5 loaf pan with parchment or wax paper, leaving a 2-inch overhang on all sides. In a large bowl, combine cookies, walnuts, almonds and hazelnuts. Fill a medium saucepan with 2 inches water; bring water to a simmer. Combine chocolate, butter and pinch salt in a medium heatproof bowl. Set bowl over the simmering water; stir until chocolate and butter are melted and combined. Remove bowl from heat. Pour chocolate over nuts and stir to combine. Pour mixture into prepared pan. Cover pan with plastic wrap and chill until chocolate is firm, about 8 hours. About 2 hours before serving, remove loaf from refrigerator and let stand, unwrapped (this will allow loaf to slice cleanly and easily).Â
Pine Nut Cookies
Ingredients
One 15-ounce can almond paste, finely crumbled
1 cup powdered sugar
2 tablespoons honey
2 large egg whites
1 lemon,
zested
Pinch ground cinnamon
Pinch fine salt
1/2 to 3/4 cups pine nuts
Directions
Preheat the oven to 350 degrees F. Line sheet trays with parchment paper or silicone baking mats. In the bowl of a stand mixer equipped with the paddle attachment, beat the almond paste on high speed until it is really broken up. Add the confectioner's sugar and mix on
speed until well combined. Add the honey, egg whites, lemon zest, cinnamon and salt, and beat on medium speed until the mixture is well combined and very thick, about 5 minutes. Fill a disposable pastry bag with the dough. Push the dough towards the tip and cut the tip off the bag. Pipe 1-inch balls onto the prepared sheet trays. Top with the pine nuts, pressing them into the dough to secure. Bake until the cookies are golden, 12 to 14 minutes.
Recipe from Chef Anne Burrell, Food Network
Pumpkin Walnut Cream Cheese Muffins
Ingredients
1 cup coarsely broken or chopped California walnuts
1/3 cup finely chopped crystallized ginger
2 cups prepared baking mix (such as Bisquick)
1 1/2 cups brown sugar
1 tablespoon pumpkin pie spice
1 cup canned pumpkin
1/2 cup milk
1/4 cup melted butter
1 egg, beaten
4 ounces cream cheese, cut into 1/2-inch cubes
Directions
Preheat oven to 400°
F . Lightly butter 12 muffin cups or line with paper liners. Stir together walnuts and ginger in a small bowl. Place half the mixture in a large mixing bowl and stir in dry ingredients. Whisk together pumpkin, milk, butter and egg in a medium bowl. Add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cream cheese and spoon into prepared muffin cups; sprinkle with remaining walnut mixture. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Makes 12 muffins.
Recipe from California Walnut Commission
Coconut Almond Macaroon Pie
Ingredients
1 cup whole natural almonds
1 (9-inch) prepared deep dish pie crust, unthawed
5 tablespoons unsalted butter, melted
2 cups
flaked
sweetened coconut
1/4 teaspoon salt
2 tablespoons almond milk
1/4 cup all-purpose flour
1 cup sugar
1/2 teaspoon almond extract
2 eggs, slightly beaten
Almond Chocolate Sauce (recipe below)
1 cup fresh red raspberries
Almond Chocolate Sauce:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 teaspoon almond extract
Directions
Coconut Almond Macaroon Pie: Preheat oven to 350
F. Roughly chop almonds and place in bottom of pie shell. Combine melted butter,coconut,salt, almond milk , flour, sugar, almond extract and slightly beaten eggs in a medium-sized mixing bowl and stir. Pour coconut mixture into pie crust, covering almonds. Bake for 50 to 55 minutes, or until firm. Cool. Slice, plate and top with Almond Chocolate Sauce, slivered almonds and fresh raspberries. Almond Chocolate Sauce: Place chocolate chips in a small mixing bowl. In a small saucepan bring the heavy cream just to a boil. Pour boiling hot cream mixture over chocolate chips and whisk until the sauce is smooth. Stir in almond extract and serve immediately.
Recipe from California Almond Board
Maple Pecan Granola
INGREDIENTS
2 cups chopped pecans
2 cups oats
1/2 cup maple syrup
1/3 cup brown sugar
2 tablespoons vegetable oil
Dash salt
1 cup dried fruit (raisins, cranberries, blueberries, etc.)
DIRECTIONS
Mix pecans, oats, syrup, sugar and oil thoroughly in a bowl. Spread on a jelly roll pan that has been prepared with cooking spray. Bake in slow oven (300 degrees) for 1 hour, stirring every 15 minutes. Allow to cool, then mix in dried fruit of choice.
Recipe from texaspecans.org
