Apart from almonds, this writer’s favourite nuts are walnuts. Buttery, crunchy and chock full of good Omega 3 fats (the kind that help lower the bad cholesterol), walnuts are a favourite on cheese boards, in loafs, cookies and on holiday tables.
The folks at the California Walnut Commission have created a variety of palate-tempting recipes, just in time for holiday entertaining. From creamy walnut pots de crème to walnut wands (likely the best bread sticks you’ll ever lay claim to), there’s something for every palate on the site’s Recipe section. Their version of Oysters Rockefeller with walnuts and Sambuca liqueur looks particularly champagne-worthy.
And in case you’re looking at incorporating walnuts into your everyday diet, here are a few more ways to get your healthy Omega 3s compliments of the California Walnut Commission:
- Add ground walnuts to graham cracker crumb crust when making cheesecakes or pies.
- Replace pine nuts with walnuts in pesto.
- Purée walnuts with garbanzo beans for hummus dip.
- Mix ground walnuts and breadcrumbs to encrust salmon fillets, chicken breasts or pork chops.
- Add ground walnuts to thicken a turkey chilli made with tomato sauce.
- Toss toasted walnuts into stir-fried or sautéed vegetables for added crunch, flavour and nutrients.
- Make a breakfast parfait with walnuts, berries and yogurt.
Walnut Pots de Crème Recipe Courtesy of the California Walnut Commission
Ingredients:
- 1 cup toasted and finely ground California walnuts 250 mL
- 2 cups whipping cream 500 mL
- 4 oz good quality dark chocolate, chopped 125 g
- 3 tbsp orange liqueur 45 mL
- 6 egg yolks 6
- 5 tbsp sugar 75 mL
Method:
- Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
- Preheat oven to 325°F (160°C).
- In a small sauce pan over medium-high heat, combine walnuts, cream, chocolate and orange liqueur. Stirring frequently, heat until all the chocolate has melted and the mixture is near boiling, about 5 minutes. Remove from heat and set aside.
- In a large bowl, combine egg yolks and sugar and whisk until just combined, about 1 to 2 minutes. Slowly add the hot cream while whisking to prevent curdling. Whisk until combined.
- Pour mixture into six 3/4 cup (175 mL) ramekins, soufflé or custard cups and place into a baking dish.
- Add hot water to baking dish until it reaches halfway up the outside of ramekins.
- Bake for 20 minutes and let cool.
- Serve warm or at room temperature, with fresh whipped cream and berries, if desired.
TIP: Pots de crème can be made one day ahead and stored in the fridge; bring to room temperature before serving.
PER SERVING: about 572 cal, 7 g pro, 48 g fat (23 g sat. fat), 30 g carb, 2 g fibre, 307 mg chol, 38 mg sodium. %RDI: 8% calcium, 13% iron, 39% vit A, 0% vit C.
Mary Luz Mejia - Colombian-born and Canadian raised. After earning an honours History degree from Queen's University and a Journalism post-grad diploma ...
