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.
Lemon thyme plus olive oil, two egg yolks, a hot pepper, and a little mustard were transformed into this delicious lemon thyme aioli. Nasturtium blossoms and leaves are tossed on top of green salads. Fresh basil is layered between mozzarella and fresh tomatoes and then drizzled with olive oil. Toasted bread is rubbed with garlic before being piled high with chopped tomatoes, sage and marjoram. And then … I think you get the idea! 😉
