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Posts Tagged ‘black walnuts’

This is what happened when raspberries accidentally got crushed in my house. They’d bounced around a bit too much in their packaging on the way home.  Steve took a look at them, rubbed his chin and then with a faraway look in his eyes said, “I have an idea.”

The next morning there was a sweet scent in the air. I made my way into the kitchen, and there on the table next to the plate of hot buttered toast sat a small bowl of warm red sauce. His recipe, more or less: crushed berries cooked with a little butter and brandy, sweetened with a touch of sugar, and flavored with half a teaspoon of crushed black walnuts.

It’s a recipe that will continue to evolve. If we accidentally or on purpose crush anymore raspberries, he’d like to try maple syrup in place of the sugar. And maybe toss in a different nut like crushed hazelnuts. I’ll try any variation on the theme so long as there’s time to photograph the results.  Have a good day. 😉

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Now I do not think that everyone would describe black walnuts as a beautiful food.  Even for me it is a bit like cilantro.  I can have a little, not a lot.  But for Steve, black walnuts are one of those pungent, decidedly earthy fruits that should be savored and recognized as a culinary treasure. He and I have trekked through the woods of New England with plastic bags in hand searching out the trees, digging at their roots for the nuts covered in their brown-green husks, knocking squirrels out of the way if necessary.

The husks have come back home, sat in a basket in the hallway to dry out, and then the onerous process begins of extracting the nut from the husk.  That process usually involves a hammer or vice grips.  Now you see why these nuts are such a treasure. Steve has been experimenting with these nuts quite a bit.  As unofficial taste tester, I’ve enjoyed Black Walnut Chocolate Chip Cookies, Wild Rice with Black Walnuts  (served alongside Duck and Kale), and I think there was even Black Walnuts with Strawberries spooned over vanilla ice cream (or I might be making that one up!).  Most recently, he served up Black Walnut French Toast.  I’ve told enough folks about this dish that I thought I should share the recipe along with the few photos I managed before all I could think about was eating. Enjoy. 😉

Steve’s Black Walnut French Toast

enough for 2 people for Sunday brunch or perhaps a decadent dessert

leftover bread, sliced thick

3 eggs

black walnuts, chopped, approx. half a cup

cinnamon

nutmeg

cream

In large bowl, mix the eggs, add cinnamon, nutmeg and little bit of cream.  Once well mixed, toss in the black walnuts.  Warm a frying pan and add some butter.  Dip the bread in the egg mixture.  Coat well and then drop in the frying pan, browning on both sides.

For those who might like the crunch of nuts, be sure to scoop out nuts from the mixing bowl and press into the toast.

Serve with butter, warm maple syrup and perhaps some bacon on the side.

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