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Of all the nuts I have hanging around my house (hubby and kids notwithstanding), the one that used to be presented only for special occasions was the hazelnut.
Then I was introduced to Nutella, a wonderful, chocolaty hazelnut spread that made my taste buds stand up and say ?wow!? Nutella is available at most grocery stores right next to the peanut butter.
I had, before that culinary revelation, used hazelnuts only in a few cookies and an occasional cake or two. Trying Nutella on toast for breakfast (don?t judge me) made me realize just how versatile the little nut could be.
Hazelnuts have a sweet slightly unusual flavor, and their unique texture make them perfect for both sweet and savory dishes. In addition, hazelnuts are a terrific source of vitamin E, protein, fiber and antioxidants.
Hazelnuts are readily available, but can be a tad more expensive than peanuts, pecans or almonds. That?s why most recipes tend to use them as a side note or accent rather than a main ingredient. These recipes will open the door to hazelnut heaven.
Crunchy Hazelnut BarsCookie:
1 1/2 cups flour
1/2 cup brown sugar
1/4 teaspoon salt
1/2 cup butter, room temperature
Topping:
1/2 cup cocoa
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1/4 cup butter, at room temperature
1 teaspoon vanilla
2 cups packed brown sugar
2 cups hazelnuts, toasted and coarsely chopped
2 cups shredded coconut
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan. In a bowl, combine the 1 1/2 cups flour, brown sugar and salt. Add the butter and mix to combine until the mixture is crumbly. Press the mixture into the bottom of the greased pan. Bake for 15 minutes and remove from the oven. While the base is cooling, make the topping.
For topping: In a bowl, combine the cocoa with 2 tablespoons flour, baking powder and salt and set it aside. In another bowl, whisk together the eggs, butter, vanilla and sugar. Whisk in the cocoa mixture until blended. Stir in the hazelnuts and coconut. Pour the mixture over the crust and make sure it covers it completely. Reduce heat to 325 degrees. Bake for 30 to 35 minutes. Cool for 15 to 20 minutes before cutting. Makes 16.
– Submitted by Ronnie Mixser-Hoffman of Chicago
Hazelnut Crusted Chicken with Raspberry SauceRaspberry sauce:
3/4 cup fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup oil
3 to 6 teaspoons water (optional)
Chicken:
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt, divided
3 teaspoons ground black pepper, divided
1/3 cup honey mustard
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large butterflied skinless boneless chicken breasts
4 tablespoons unsalted butter
3 tablespoons oil
4 cups salad greens
1/2 cup fresh raspberries
For raspberry sauce: In a food processor or blender, combine the 3/4 cup raspberries, white wine vinegar and sugar and process until smooth. With blender running, gradually add the oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
For chicken: Preheat oven to 375 degrees. In a bowl, combine the hazelnuts, breadcrumbs, 1 tablespoon coarse salt and 2 teaspoons pepper. In another bowl, combine the honey mustard, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt and remaining 1 teaspoon pepper in bowl. Add the chicken to the mayonnaise mixture and turn to coat. Then dip the chicken pieces, one at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
Divide equal amounts of butter and oil between two large non-stick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes. Serve immediately with salad greens and fresh raspberries, and serve raspberry sauce alongside.
– Modified from Epicurious.com
Thai Hazelnut Noodles8 ounces angel hair pasta
1 cup sugar
1/2 cup water
1/3 cup ketchup
1/4 cup fish sauce or soy sauce
2 tablespoons lime juice
1/2 teaspoon cayenne pepper
2 tablespoons oil
2 cups ground chicken or tofu cut into 1/2 -inch cubes
1 tablespoon minced garlic
2 eggs, beaten
3 cups fresh bean sprouts (you can use canned, but they don?t taste as good)
1 cup thinly sliced green onions, divided
1 cup toasted chopped hazelnuts, divided
1 English cucumber, sliced thin
Juice of 1/2 lime
Cook noodles according to the package directions, drain and set aside. In a bowl, combine the sugar, water, ketchup, 2 tablespoons fish sauce, lime juice and cayenne pepper. Whisk to combine and set aside.
Heat oil in wok or large frying pan over high heat. Add the chicken or tofu and garlic, stirring constantly, for 3 minutes. Add noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed. Remove the noodle mixture to a bowl and then return the frying pan to the heat. Add the eggs and cook, stirring until almost cooked. Add the bean sprouts, 2/3 cup green onions and 1/2 cup hazelnuts, stirring until mixed with eggs. Return the noodles to the pan and cook while stirring constantly for about 3 minutes. Immediately remove the pan from the heat and place the noodles in a large wide bowl. Sprinkle the top with the remaining green onions and hazelnuts and decorate the cucumber slices. Squeeze the lime juice on top and serve immediately.
Slice of Life is a food column that offers recipes, cooking advice and information on new food products. It appears Sundays. If you have a question about cooking or a food item, contact Eileen Goltz at ztlog@frontier.com or write The Journal Gazette, 600 W. Main St., Fort Wayne, IN 46802.c Copyright 2011 The Journal Gazette. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.AdvertisementSlice of LifeHard-cooking is eggcellent and deliciousWhether you?re celebrating Easter or Passover, one thing is certain, there will be eggs involved.April 17, 2011 Satisfy the chocolate chip cravingsEvery now and then, I feel the need to return to the simpler desserts in life. No, I?m not talking about giving up cream puffs, seven-layer torts and the chocolate/cinnamon coffee cakes that I can eat at one sitting.April 10, 2011 Zesty oranges freshen up recipesThis is not usually a season in which we cruise the produce section of our favorite grocery store and expect to find interesting fresh fruit and vegetables.April 3, 2011 No skimping on flavor for saladsOne of the biggest problems with what we eat these days is that so much of the food is so full of calories. Sometimes all you want is a little bit of something to fill in between the big meals or to serve with the big meals.March 27, 2011 Toss calories but keep flavorSpring has sprungHems are on the rise,Will someone please, please tell meWhat happened to my thighs ?? and hips and stomach and all the otherMarch 20, 2011 Share
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