Walnuts Required This Holiday by Edelman

CALIFORNIA WALNUTS with Christina Tosi of Milk Bar

Present

WALNUTS REQUIRED THIS HOLIDAY

contents about our partnership

walnut oat cookie pie

walnut compost cookieS速

walnut baklava milkshake

sweet-salty-spicy walnut candy

about california walnuts

about milk bar

about christina tosi

more walnuts & baking ideas

about OUR PARTNERSHIP This year, California Walnuts and Christina Tosi of Milk Bar are celebrating the versatility of walnuts and encouraging home cooks to experiment in the kitchen by debuting four new dessert recipes, perfect for this holiday season and beyond. Including spins on Milk Bar favorites and playful twists on classic desserts, each of our carefully crafted recipes seamlessly combine Christina’s creative flair with the delicious flavor of walnuts. Take a look at our recipe descriptions below to see why everything is better with walnuts! • Walnut Oat Cookie Pie – Crunchy walnuts add texture and flavor to the creamy filling of this scrumptious pie, making it the perfect treat for holiday party menus. • Walnut Compost Cookies® – Walnuts add a delightful crunch and texture to this classic Milk Bar recipe that also features pretzels, potato chips, coffee, oats, butterscotch and chocolate chips. • Walnut Baklava Milkshakes – Sweet, crispy layers of phyllo dough filled with chopped walnuts are blended with ice cream for a distinctive and refreshing shake. • Sweet-Salty-Spicy Walnut Candy – Candied and caramelized walnuts rolled in melted chocolate and coated with curry powder. Pair with a Moscow Mule or a Whiskey Sour to perfectly balance the heat of the curry and flavor of the walnuts.

a TWIST ON A MILK BAR CLASSIC, WE’RE adding texture to this dessert WITH our FAVORITE NUT. Once you start nibbling this rich, sweet pie you won’t be able to stop.

WALNUT OAT COOKIE PIE Makes 2 (10-inch) pies; Each serves 8-10

INGREDIENTS oat cookie pie crust

12 TBSP 1/3 cup 3 TBSP 1 1/2 cup 1 ½ cups 1/8 tsp pinch 3/4 tsp

butter, at room temperature light brown sugar, packed granulated sugar egg yolk flour old-fashioned rolling oats baking powder baking soda kosher salt

walnut pie filling 3/4 cup 1/3 cup 2 TBSP 2 TBSP 3/4 tsp 8 TBSP 1/3 cup 1/4 tsp 4

granulated sugar light brown sugar, packed milk powder corn powder* kosher salt butter, melted heavy cream vanilla extract egg yolks

other ingredients

3 ½ cups California walnuts Confectioners’ sugar for dusting

directions For the crust

1. Heat the oven to 350°F. 2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color. On low speed, add the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white. Scrape down the sides of the bowl with a spatula. 3. On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated.

*Corn powder can be found at natural food stores and ShopMilkBar.com.

WALNUT OAT COOKIE PIE directions continued For the crust

4. Nonstick spray a quarter sheet pan and plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is ¼ inch thick. The dough won’t end up covering the entire pan; this is OK. 5. Bake for 15 minutes, or until it resembles an oatmeal cookie – caramelized on top and puffed slightly but set firmly. 6. While warm to the touch, transfer the oat cookie to a bowl, crumble it diligently with your hands until it breaks down into a pebble like state. 7. Divide the oat crust evenly between 2 (10-inch) pie tins. Using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered.

For the filling

1. Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.

2. Add the melted butter and paddle for 1 to 2 minutes until all the dry ingredients are moist. Add the heavy cream and vanilla and continue mixing on low for 1 to 2 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula. 3. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.

assembling the pie

1. Adjust your oven to 300°F to prepare for toasting the walnuts. Spread all of the walnuts on a baking sheet and toast lightly for 20 minutes. Cool completely. 2. Heat oven back to 350°F and put both Oat Cookie pie crusts on a sheet pan. Divide 3 cups toasted and cooled walnuts between the two pie crusts. Divide and pour the pie filling evenly over the two pie crusts already filled with walnuts. 3. Bake for 15 minutes. The pies should be golden brown on top but will still be very jiggly.

WALNUT OAT COOKIE PIE assembling the pie Continued

4. Open the oven door for a minute and reduce the oven temperature to 325°F. Keep the pies in the oven during this process. When the oven reaches 325°F, close the door and bake the pies for 5 minutes longer. The pies should still be jiggly in the bull’s-eye center but not around the outer edges. If the filling is still too jiggly, leave the pies in the oven for an additional 5 minutes (every oven is a little different!). 5. Gently take the pan with pies out of the oven and transfer to a rack to cool to room temperature. (You can speed up the cooling process by carefully transferring the pies to the fridge or freezer if you’re in a hurry.) Then freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product – freezing is the signature technique and results in a perfectly executed Walnut Oat Cookie Pie. 6. Decorate your pies with remaining 1/2 cup of toasted walnuts and dust with confectioners’ sugar, either passing it through a fine sieve or dispatching pinches with your fingers. Slice and serve!

Pretzels, potato chips and walnuts, oh my! this popular milk bar staple shines with the addition of crunchy california walnuts.

WALNUT COMPOST COOKIES® Makes 15-20 cookies

Ingredients

2 cups 2 sticks 1 cup 2/3 cup 2 TBSP 1 1/2 tsp 1 ½ cups 1/2 tsp 1/4 tsp 1 tsp 3/4 cup 1/2 cup 2/3 cup 2 ½ tsp 1 cup 3/4 cup

California walnuts butter granulated sugar light brown sugar, packed glucose* egg vanilla extract all purpose flour baking powder baking soda kosher salt mini chocolate chips mini butterscotch chips old-fashioned rolled oats ground coffee potato chips mini pretzels

directions

1. Heat the oven to 300°F. Spread the walnuts on a baking sheet and toast lightly for 20 minutes. Cool completely. Heat the oven to 375°F. 2. Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. 3. Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

*In a pinch substitute 1 TBSP corn syrup for the glucose

WALNUT COMPOST COOKIES® directions continued

4. Still on low speed, add the chocolate chips, butterscotch chips, oats and coffee and mix just until incorporated, about 30 seconds. Add the potato chips, pretzels and walnuts, until just incorporated. Be careful not to overmix or break too many of these larger ingredients (especially the walnuts!). 5. Using a 2 ¾ ounce ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to one week. 6. Arrange the chilled dough a minimum of 4 inches apart on parchment - or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case. 7. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage.

rich with delicous ice cream and dotted with fresh bits of walnut baklava, this treat is a game-changer in the world of milkshakes.

WALNUT BAKLAVA MILKSHAKE Makes two 12-ounce shakes

INGREDIENTS

directions

Walnut baklava 2 ½ sticks 3 cups 2 TBSP 3 cups 3/4 cup 2 tsp 2 tsp 1 package

unsalted butter, melted granulated sugar lemon juice California walnuts light brown sugar, packed ground cinnamon kosher salt phyllo dough (16 oz. 17x12 inches)

other ingredients 1 ½ cups 1/2 cup

vanilla ice cream whole milk

For the walnut baklava

1. Heat oven to 375°F. Brush a 9x13-inch baking pan with some of the melted butter. 2. In a medium saucepan on medium heat, bring sugar, lemon juice and 1 ½ cups water to a boil. Lower heat and simmer for 10 minutes until ingredients reduced down form a syrup. Cool off heat. 3. In a food processor (or in a Ziploc bag with a rolling pin), pulse or break down walnuts with light brown sugar, cinnamon, and salt until finely ground. 4. Unroll phyllo sheets and using a sharp chef’s knife, trace the base of the 9x13-inch baking pan, trimming the phyllo to fit.

photo of Milkshake here

WALNUT BAKLAVA MILKSHAKE directions continued For the walnut baklava

5. Place 1 sheet of fitted phyllo in baking pan. (Keep remaining sheets covered with a damp cloth or paper towel otherwise they’ll dry out!). Brush layer with melted butter; repeat with two more sheets of phyllo (three total). 6. Sprinkle 1/3 cup walnut filling on top layer of phyllo cluster. Repeat with seven more buttered phyllo stacks, sprinkling each with walnut filling. Top with one more stack of three. Brush the top generously with butter. 7. Using the same chef’s knife, cut unbaked walnut baklava into 24 squares (6 x 4). Bake for 35 minutes until flaky and golden brown. Out of the oven, pour the saucepan of syrup over the walnut baklava. Let stand at room temperature for about 3 hours for walnut baklava to absorb.

Insider Tip:

Spike the milkshakes by omitting ½ cup whole milk for ½ cup eggnog (or 3 oz bourbon, ¼ cup whole milk), 1 tablespoon light brown sugar, and a pinch of nutmeg)

assembling the milkshake

1. Add 1 cup of the Walnut Baklava to the blender. Add 1 ½ cups vanilla ice cream and 1/2 cup whole milk. Blend on high for about 1 minute, agitating, or until the baklava breaks down into small pieces. 2. Pour into two 12-ounce glasses. Insert straw. Enjoy!

These easy-to-make candies combine a variety of COMPONENTS, including Caramelized walnuts, dark chocolate and curry powder for an extra zing!

SWEET-SALTY-SPICY WALNUT CANDY Makes about 3 cups

ingredients 3 cups 6 TBSP 1 cup 20 ounces 3 TBSP 3 tsp

California walnuts unsalted butter granulated sugar baking dark chocolate 70% cocoa Madras curry powder kosher salt

directions

1. Heat a large, heavy bottom pan on medium-high until hot to the touch. 2. Add walnuts and butter to pan, stirring butter to melt and coat walnuts as they toast slightly. When walnuts are fully coated with butter, stir in sugar until melted and crystallized. 3. Pour candied walnuts out onto a baking sheet to cool completely.

4. Melt the dark chocolate gently in the microwave or on low heat over a double boiler on the stove. 5. Transfer cool, candied walnuts into a large, wide metal bowl, and with a rubber spatula, begin stirring, folding and tossing the melted dark chocolate over and into the walnuts. 6. Once fully coated in chocolate, wait 1-2 minutes for the chocolate to cool slightly. 7. Toss Madras curry powder and kosher salt over the chocolate coated candied walnuts and stir, fold and toss until evenly coated. 8. Place candies in one layer in refrigerator and chill for at least one hour before serving. Store remaining candies in refrigerator. Christina recommends pairing candies with a Moscow Mule or a Whiskey Sour. The tart notes in these cocktails work well to balance the heat of the curry and dark chocolate.

about CALIFORNIA WALNUTS Walnuts are the oldest tree food known to man, dating back to 7,000 B.C. They were originally traded along the Silk Road route between Asia and the Middle East, and then through sea trade, spreading their global popularity. Today the walnut trade continues to be a well-established, ordered, and structured business, and the California walnut is well-known as the top-quality walnut in the world. Since the beginning of the California walnut industry, when the first commercial plantings began in 1867, growers have been committed to producing the highest quality walnuts. California is currently home to 300,000 bearing acres of walnut orchards, predominantly in the stateâ&#x20AC;&#x2122;s Central Valley region, where the mild climate and deep fertile soils provide ideal growing conditions. More than 4,000 California walnut growers work hard year-round to produce over 99% of the walnuts grown in the United States. Many of these farms are owned and operated by families who have been in the walnut business for multiple generations, and they continue to be passionate about their role in growing high-quality walnuts.

about MILK BAR Milk Bar is the sister bakery of the Momofuku restaurant group, founded by 2012 James Beard Rising Star Chef of the Year & 2015 James Beard Outstanding Pastry Chef award-winner, Christina Tosi. Since its opening in November of 2008, Milk Bar has focused on putting a playfully American, approachable spin on familiar homestyle desserts and savory snacks using quality ingredients and locally sourced dairy. Popular items include cereal milk™ ice cream, compost cookies®, and crack pie®. Christina Tosi and Milk Bar have been featured in television programs and publications worldwide such as The Today Show, Good Morning America, Late Night with Jimmy Fallon, The New York Times, Vogue, InStyle, AdWeek, Forbes and more. The bakery released its second cookbook, Milk Bar Life, in April 2015. It highlights the hilariously never too old mentality and fun-loving culture of Milk Bar through sweet and savory recipes, as well as good ol’-fashioned storytelling. Milk Bar makes custom wedding cakes, produces their own line of baking mixes (a limited selection available at Target stores and Target.com), and ships baked goods all around the globe. They also offer weekly baking classes at their Williamsburg kitchen, the heart of Milk Bar.

about CHRISTINA TOSI Christina Tosi is the chef, owner and founder of Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appétit Magazine. As founder of the dessert program at Momofuku, Christina got her start helping Momofuku Ko earn two stars from the Michelin Guide and Momofuku Ssäm jump onto restaurant magazine’s top 100 restaurants in the world list. She is the 2012 recipient of the James Beard Rising Star Chef of the Year award & the 2015 James Beard Outstanding Pastry Chef award. She is also a judge on Fox’s MasterChef and MasterChef Junior. She serves on the Board of Directors for Hot Bread Kitchen & Cookies for Kids’ Cancer. Christina lives in Brooklyn, NY with her two dogs and eats an unconscionable amount of raw cookie dough every day.

tHE UNIQUE FLAVOR AND TEXTURE OF WALNUTS MAKE THEM AN INCREDIBLY VERSATILE BAKING INGREDIENT. try incorporating crunchy california walnuts into these treats:

MORE WALNUTS AND BAKING IDEAS bREADS tARTS pOT DE Crème Crème Brûlée COOKIES PIES ICE CREAM TRUFFLES CAKES CROSTATAS

MACAROONS CUPCAKES TORTES GELATO CRUMBLES BISCOTTI BROWNIES BRITTLE BONBONS CHEESECAKES

FOR INSPIRATION VISIT www.WALNUTS.ORG.