CALIFORNIA WALNUTS SIMPLE RECIPES AND TIPS
WARM UP WITH THESE SIMPLE HOLIDAY WALNUT RECIPES. The winter holidays are once again upon us, and the chill in the air is wonderfully offset by the warmth of the kitchen oven. We all know walnuts are essential in holiday baking from cookies to pies to spice cakes and more. But did you know about all the other great ways to enjoy walnuts during the holidays? Walnuts are perfect when paired with dried fruits like dates and cranberries, seasonal veggies including artichokes and mushrooms, and on tasty cheese platters, too. As for main courses, walnuts add a delicious crunch to seafood dishes from shrimp to crab to scallops and more. This holiday season, make all of your family’s holiday meals more memorable with the natural whole food goodness of California walnuts.
Winter
Fresh Fruits
Fresh Vegetables
Seafood
Fresh Cheese
Citrus Fruits Persimmons Dates Cranberries
Kale Leeks Artichokes Mushrooms
Shrimp Crab Scallops Rockfish
Stilton Gorgonzola
7 SIMPLE WAYS TO USE WALNUTS IN THE KITCHEN Chopped Walnut Coating Skip the bread crumbs. Use finely chopped walnuts as a coating for fish or poultry for a welcome crunch. Walnut Aioli Adding chopped walnuts to aioli gives the spread great texture and crunch. Use it on wraps and sandwiches, or as a dip with roasted or grilled vegetables. Salsa Verde with Walnuts Toast walnuts to contribute an earthy flavor to bright, zesty sauces such as Italian salsa verde. Enjoy on
Chefs around the world
everything from crispy-roasted salmon to pulled pork.
are finding increasingly
Walnut Butter Walnut butter is easy to make and offers a variety of convenient applications. Spread on crostini and garnish with a slice of fruit or fresh herbs, or use it as a dip for crisp veggies. Walnut Pesto Combine walnuts, basil, olive oil and garlic for a delicious take on pesto as a perfect addition to pizza, pasta and sandwiches.
innovative ways to use walnuts, which can serve as inspiration for at-home cooks looking for creative ways to use familiar and easyto-find ingredients. The flavor and texture of walnuts make them perfect for sauces
Sauce Thickener
and spreads, and their
Grind walnuts into meal and use it as a creamy and
crunch is a welcome
wholesome thickener for sauces.
addition to favorite
Meat Substitute Pulse walnuts and either mushrooms, cauliflower or beans through a food processor with desired seasoning and use as a replacement in scrambles, tacos or pasta sauces.
dishes and new recipes alike. Here are some easy ways home cooks can try using walnuts in their cooking.
ONE OUNCE OF WALNUTS PROVIDES... The 2015 Dietary Guidelines encourages a shift from current eating patterns to a healthy eating pattern including nutrient-dense foods and beverages in place of less nutritious choices.1 Among other things, a healthy eating pattern includes a variety of protein foods, including nuts and seeds along with seafood, lean meats and poultry, eggs, legumes, and soy products. 4 grams of protein 2 grams of ďŹ ber
2.5 grams of plant-based omega-3 alpha-linolenic acid (ALA) Not all nuts contain omega-3s and walnuts are the only nut to contain a significant amount of this beneficial nutrient 1 U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 - 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/Â
WHERE DO CALIFORNIA WALNUTS COME FROM? When people pick up a bag of walnuts at the grocery store, they don’t always realize the walnuts they’re buying are likely from a family-owned farm in California. Walnut production takes commitment and patience, and our farmers are passionate about growing and harvesting high-quality walnuts.
More than 99% of walnuts grown in the United States come from California’s 335,000 bearing acres of walnut orchards. The Central Valley of California is the state’s prime walnut growing region, with a mild climate and deep fertile soils that provide ideal growing conditions. There are more than 4,800 California walnut growers, and most farms are owned and operated by families who have been in the walnut business for several generations.
WHERE ARE WALNUTS GROWN? Walnut Tonnage by County More than 50,000 tons per year 10,000 to 50,000 tons per year Less than 10,000 tons per year
Walnutty Egg Nog Cranberry Bread
Egg Nog Glaze
Recipe by California Walnuts
1 Tbsp
INGREDIENTS
PREPARATION
Egg Nog Cranberry Bread
1. Preheat oven to 350°F. Butter 3 miniature loaf pans.
2 C Prepared baking mix of your choice
¾ C Sugar
½ tsp Nutmeg
¾ C Egg nog
¼ C Butter, melted, plus extra for pans
1 tsp Vanilla extract
1 tsp Rum extract
3 Eggs
1 C California walnuts, lightly toasted, coarsely broken or chopped 1 C Cranberries, fresh or frozen, thawed, or dried, halved or coarsely chopped
½ C
Powdered Sugar Egg Nog
2. Stir together baking mix, sugar and nutmeg in a large bowl. Whisk together egg nog, butter, extracts and eggs in a medium bowl. Add to dry ingredients and stir until flour is almost incorporated. Add walnuts and cranberries and stir again lightly. (Do not over mix.) 3. Spoon into prepared pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely then remove from pans. 4. For the Egg Nog Glaze, stir together ½ cup powdered sugar and 1 tablespoon egg nog until smooth. Remove cooled bread from
Total Time: 55 min / Cook Time: 40 min Active Time: 15 min / Servings: 12
Total Time: 20 minutes / Cook Time: 5 minutes / Active Time: 15 minutes / Servings: 16
Pappardelle With California Walnut Pesto Recipe by Jenny Shea Rawn, MS, MPH, RD
INGREDIENTS 3 ½ C
California walnuts, toasted
4 C Italian parsley leaves, packed
2 C Parmigiano Reggiano cheese, freshly grated
4 Garlic cloves
1 ½ C Extra virgin olive oil
Salt and pepper to taste
4 lbs Pappardelle pasta, fresh
1 ½ C California walnuts, toasted, chopped
Parmigiano Reggiano cheese as garnish (optional)
PREPARATION 1. Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped. 2. With motor running, slowly pour in half of the oil; purée until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups.) 3. Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with ¼ cup Walnut Pesto adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly. 4. Transfer to warm pasta bowl; Sprinkle each serving with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.
Total Time: 2 hours 27 min / Cook Time: 1 hour / Active Time: 1 hour 30 min / Servings: 12
Walnut, Pumpkin & Cream Cheese Tart Recipe by Patty Mastracco INGREDIENTS CRUST
1¼ C Flour
⅓ C California walnuts, finely chopped
⅓ C Powdered sugar
⅓ C Butter, salted, softened
1 Egg, large
PREPARATION CRUST 1. Stir together flour, walnuts and powdered sugar in a medium bowl. Stir in butter and egg. Stir well with a fork until a soft dough forms. Gather into a ball and wrap tightly. Refrigerate for at least 1 hour or until dough is easy to handle. 2. Preheat oven to 350°F. Coat a 9-inch tart pan (with a removable bottom), with nonstick cooking spray.
4 oz Cream cheese, low-fat, softened
3. Lay pastry dough on a lightly floured board and roll into an 11-inch circle. Press onto the bottom and sides of prepared pan and poke holes on the bottom and sides with a fork. Bake for 20 minutes.
½ C Brown sugar, packed
FILLING
FILLING 1 Can
Pumpkin purée (15 oz)
2 tsp Pumpkin pie spice
1 tsp Vanilla extract 1 Egg 1
Egg yolk
½ C California walnuts, coarsely chopped
1. While crust is baking, whisk together pumpkin purée and cream cheese in a medium bowl until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated. 2. Pour into prepared crust and top with walnuts. Bake for 40 minutes or until the filling is set. (Gently tap pan to check filling) 3. Remove from oven and let cool. Cover and refrigerate until ready to serve. 4. Optional: When ready to serve, top each slice with a dollop of whipped cream.
Broccolini Walnut Au Gratin Recipe by Patty Mastracco INGREDIENTS TOPPING 8 oz Cheddar cheese, divided shredded sharp or extra sharp ½ C California walnuts, coarsely chopped ¼ C Croutons, finely crushed Olive oil cooking spray BROCCOLI 2 Tbsp Butter ½ C Red onion, minced
2 Tbsp Flour 1 C Milk
¾ C Chicken broth Garlic salt and freshly ground pepper to taste 1½ lb Broccoli, cut into 1-inch spears California walnuts, chopped and
PREPARATION TOPPING 1. Preheat oven to 375°F. Line a small baking sheet with foil and coat liberally with cooking spray. 2 In a small bowl stir together ½ cup cheese, walnuts and croutons. Spread evenly on baking sheet. Bake 15 minutes or until golden brown. Let cool. BROCCOLI 1. In a medium saucepan melt butter over medium heat. Add onion and cook for 5 minutes. Add flour and cook 1 more minute. Slowly stir in milk and broth, cooking until smooth. Reduce heat to low and add cheese a small handful at a time, cooking just until melted. Season with salt and pepper. 2 Steam or boil broccoli until tender and drain well. Transfer to 9-inch casserole dish and top with cheese sauce. Crumble topping over broccoli. Sprinkle with additional walnuts, if desired.
toasted (garnish)
Total Time: 45 min / Cook Time: 25 min / Active Time: 20 min / Servings: 8
Total Time: 1 hour 8 min / Cook Time: 3 minutes / Active Time: 5 minutes / Servings: 12
Maple Walnut Fudge
PREPARATION
Recipe by Your Homebased Mom
1. Line a 9x13 inch pan with parchment paper so paper hangs over the edges of the pan.
INGREDIENTS
1 C Butter, salted
2 C Granulated sugar
1 C Maple syrup
14 oz Sweetened condensed milk (1 can) 12 oz White chocolate chips (1 bag)
7 oz Marshmallow cream (1 jar)
1½ C California walnuts, lightly chopped, divided
2. In a large saucepan melt butter. Add sugar, maple syrup, sweetened condensed milk and stir constantly over medium heat until combined. Bring to a full boil. Once boiling, reduce heat to low and boil for 3 minutes, stirring constantly. 3. Remove saucepan from heat and stir in white chocolate chips until almost smooth. Add in marshmallow cream and stir until smooth. Fold in 1 cup chopped walnuts. 4. Pour fudge into lined pan. Gently press the remaining ½ cup walnuts into fudge. 5. Refrigerate about 1 hour. 6. Lift parchment paper to remove fudge from pan and cut into 24 squares and serve.
Stilton, Port and Walnut Paté Recipe by The Healthy Toast INGREDIENTS
1 Pear (firm but ripe), small, diced
⅓ C Port
⅓ C Water
1 Tbsp Sugar
⅓ C Stilton cheese, crumbled
2 Tbsp Cream cheese, softened 1 Tbsp Butter, softened 2 tsp Parsley, minced 2 Tbsp Lemon juice ⅓ C California walnuts, toasted and finely chopped PREPARATION 1. In a large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly browned, about 1 to 2 minutes. Set aside.
2 Heat a small heavy bottomed frying pan over medium-high heat. Add pear, port, water and sugar. Bring to a simmer and reduce heat to medium to soften pear, about 10 minutes. Increase to high heat to reduce juices to a syrup, about 5 minutes. Remove from heat and let cool. 3. In a small bowl add stilton, cream cheese, butter, parsley and lemon juice and mix until well combined. Add walnuts. Line a 1 cup ramekin or custard cup with plastic wrap and fill with half of the stilton/walnut mix. Then layer with half of the poached diced pear. Repeat steps with remaining stilton/walnut mix and poached pear. Cover with plastic wrap and refrigerate for at least an hour before serving. 4. Remove plastic wrap; slice paté into wedges and serve with crackers, fresh baguette, grapes and/or as part of a cheese tray.
Total Time: 1 hour 40 min / Cook Time: 1 hour 15 min / Active Time: 25 min / Servings: 8
Total Time: 1 hour 30 min / Cook Time: 1 hour 15 min / Active Time: 15 min / Servings: 6
Walnut and Cranberry Stuffed Sweet Potatoes Recipe by Jenny Shea Rawn, MS, MPH, RD
INGREDIENTS
6 Sweet potatoes, medium, scrubbed 1 C California walnuts, chopped 1 C Cranberries, dried, sweetened ¼ C Butter, salted, softened
3 Tbsp Brown sugar, dark, packed 1 Tbsp Cinnamon, ground ¼ tsp Salt 4 Tbsp Maple syrup
PREPARATION 1. Preheat oven to 350°F. Line a baking sheet with foil. 2. Pierce sweet potatoes a few times with a fork and place onto prepared baking sheet. Bake for 55 to 65 minutes, until sweet potatoes are tender when pierced with a fork or sharp knife. Let sweet potatoes cool then slice open lengthwise and spread open slightly. Mash pulp of each sweet potato with a fork. 3. Combine chopped walnuts, cranberries, butter, brown sugar, cinnamon and salt into a medium bowl; mix well. 4. Mound each sweet potato with ⅓ cup cranberry walnut mixture. Place sweet potatoes back in oven and bake an additional 15 minutes, until topping is warm and fragrant. Remove from oven. 5. Drizzle sweet potatoes with maple syrup and serve warm.
Burrata Toasts with Caramelized Walnuts and Mint Pomegranate Pesto Recipe by Camille Styles INGREDIENTS TOPPING
1 C California walnuts
½ C Sugar
1 C Water
¼ tsp Sea salt 1 Loaf
French baguette or rustic country bread (avoid a bread with too many “holes” in it or the ingredients will fall through)
2 Tbsp Extra virgin olive oil 1 Ball Burrata cheese (8 oz)
8-10 Figs, ripe, sliced thinly
½ C Pomegranate seeds
¼ C Mint leaves, fresh, for garnish
MINT PESTO
⅓ C California walnuts
2 C Mint leaves, fresh
1 Garlic clove
½ tsp Salt
⅓ C Extra-virgin olive oil
Juice of 1 lemon
PREPARATION 1. Preheat oven to 350°F. 2. In a small saucepan, combine the walnuts, sugar and 1 cup water. Bring to a boil, stirring, until the sugar dissolves. Cook over moderate heat, stirring for 5 minutes. 3. Using a slotted spoon, transfer the walnuts to a parchment-lined baking sheet, and sprinkle
Total Time: 20 min / Cook Time: 10 min / Active Time: 10 minutes / Servings: 8
lightly with salt. Bake for 9 minutes, or until the nuts are fragrant and lightly caramelized. Let cool. 4. Make the mint pesto by adding all ingredients to a food processor or blender, and blending until well-combined. (Leave it a tiny bit chunky so you can see the flecks of the mint.) 5 Slice bread thinly into 16 half inch slices. Heat broiler. Brush both sides of bread with extra virgin olive oil. Broil until lightly charred, turning once, about 1 minute per side. 6 Transfer toasted bread to a cutting board. On each warm slice, spread about a teaspoon of the burrata. Drizzle with about half of the mint pesto, top with a slice or 2 of fresh figs, then scatter walnuts and pomegranates over the tops. Cut each in half, and sprinkle with fresh mint leaves for garnish. Store remaining pesto in airtight container in refrigerator for up to 3 days.
Total Time: 1 hour 30 min / Cook Time: 10 min / Active Time: 1 hour 20 min / Serves: 6
Ginger Walnut Cookies
PREPARATION
Recipe by Your Homebased Mom
COOKIES
INGREDIENTS
1. Beat butter and sugar together in a large bowl until fluffy; stir in eggs and vanilla.
COOKIES
1 C Butter, softened
1 C Sugar
2 Eggs
2 tsp Vanilla extract
3 C Flour
1½ tsp Cinnamon ½ tsp Baking soda ½ tsp Salt
1 C California walnuts, finely chopped
½ C Ginger, crystallized, finely chopped CINNAMON GLAZE
2 C Powdered sugar 2 Tbsp Milk
½ tsp Cinnamon
2. Stir together flour, cinnamon, baking soda, and salt; add to butter mixture, mixing until thoroughly combined. Stir in walnuts and ginger. Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. (May be prepared up to a week ahead.) 3. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Using a portion of the dough, roll out ¼ inch thick on a lightly floured board and cut into stars or other desired shapes. 4. Place on prepared baking sheets and bake for 8 to 10 minutes, or until lightly browned around the edges. CINNAMON GLAZE 1. Stir together 2 cups powdered sugar, 2 tablespoons milk and ½ teaspoon cinnamon in a small bowl until smooth. 2. Coat cookies with a thin layer of Cinnamon Glaze.
Walnut Fudge Brownies Recipe by Handle the Heat INGREDIENTS 10 Tbsp Butter, unsalted
4 oz Bittersweet chocolate, chopped (½ C) 1 C Granulated sugar
⅓ C Brown sugar, light, packed
⅔ C Cocoa powder, unsweetened, sifted
½ tsp Vanilla extract
2 Eggs, large, plus 1 Egg yolk ⅔ C All purpose flour
1 Tbsp Cornstarch ¼ tsp Salt
¾ C California walnuts, chopped
PREPARATION 1. Preheat the oven to 325°F. Line an 8x8 inch glass baking dish with foil.
2. In a large microwave-safe bowl, melt the butter and chocolate for about 45 seconds on high power. Stir and continue heating in 20-second intervals, stirring after each interval, until the chocolate is melted and smooth. 3. Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla extract, eggs, and egg yolk. Stir until very well combined. 4. Add in the flour, cornstarch, and salt and stir until just combined, then fold in the walnuts. (Batter will be thick.) 5. Pour into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. 6. Let cool completely in the pan before cutting into squares and serving. 7. The brownies can be stored in an airtight container at room temperature for 4 days, or in the fridge for 1 week.
Total Time: 40 minutes / Cook Time: 30 minutes / Active Time: 10 minutes / Serves: 8
HOW TO TOAST WALNUTS Toasting walnuts is a step that some cooks skip, which is unfortunate because this simple effort can transform a dish from good to really amazing. It deepens the flavor of walnuts, making them even more nutty and complex. It also gives them a crisper texture, which is one of the reasons they make great additions to so many recipes. There are two basic ways to toast walnuts: in the oven or on the stovetop.
STOVETOP TOASTING
OVEN TOASTING
Good for small batches of walnuts.
Great for large and small batches of walnuts.
DIRECTIONS
DIRECTIONS
Do not chop or mince the walnut halves before toasting.
Preheat oven to 350ÂşF. Do not chop or mince the walnut halves before toasting.
Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they are golden brown and smell toasted.
Place nuts in a single layer in an ungreased, shallow pan or rimmed cookie sheet in order to prevent spillage.
Since the nuts will burn easily in a skillet, you must stir constantly to ensure even toasting until the nuts turn a rich, golden brown.
Bake 8 to 10 minutes or until the nuts are golden brown.
Remove walnuts to a plate or bowl to cool.
Stir or shake the pan during toasting in order to aid in their browning evenly. Be careful not to burn the walnuts.
If desired, sprinkle with salt when cool. Remove the pan to cool. Toasted, deep golden-colored walnuts will continue to brown slightly after they’re removed from the oven. If desired, sprinkle with salt when cool.
TIPS FOR BUYING WALNUTS After California walnuts are harvested, they are held in cold storage to ensure that high-quality, fresh-tasting walnuts are available throughout the year.
Shelled Walnuts Available in bags and in bulk bins in the produce section or snacking and baking aisles. Sold as halves, halves and pieces, pieces, and chopped, shelled walnuts are available in supermarkets and club stores year-round.
In-Shell Walnuts Available in bags and in bulk bins, typically in the produce section. Stock up in the fall and early winter months when in-shell walnuts are most readily available.
HOW TO STORE WALNUTS Storing walnuts correctly can preserve their taste and flavor, but some people might not realize the pantry isn’t the best place to keep them. At-home cooks can get the most out of their walnuts by following a few simple tips. Cold Storage = Fresh Taste
Keep Air Out
The best place to store walnuts is in
If you buy walnuts in sealed packaging,
the refrigerator if you’re planning to use
you can store them in their original
them right away. If you are storing them
packaging. Once you open the sealed
for a month or longer, put them in the
bag or if you buy bulk walnuts, transfer
freezer. Walnuts can absorb flavors of
them to an airtight container to
other foods so keep them away from
maintain freshness.
foods with strong odors.
Know When They’ve Gone Bad
Prep as Needed
Walnuts can go rancid when exposed
Only shell, chop or grind walnuts
to warm temperatures for long periods
as needed right before using them.
of time. If your walnuts have a sour
This will help maintain great flavor.
odor, it’s time to throw them away!
California Walnut Board 101 Parkshore Drive, Suite 250 Folsom, CA 95630 (916) 932-7070 info@walnuts.org (DECEMBER 2018)