Promoting the growing of tree nuts in Canada, and their use.
Promoting the growing of tree nuts in Canada, and their use. |
Email acorn@treenuts.ca |
|
 Cobjon's Canada Black Walnut Cook Book© |
| Black Walnut Red and Black Salad | |
| Ingredients: | Instructions: |
| 1/2 red cabbage 4 tablespoons (60ml) black walnut oil 2 tablespoons (30ml) Lemon Juice 2 large oranges 1 large dessert apple 1 banana 2 ounces (50g) black walnut quarters extracted with your own Cobjon's Canada Black Walnut Cutter™ 1 ounce (25g) Seedless Raisins |
Finely shred the cabbage, and toss with the oil and lemon juice. Set in the
refrigerator for about one hour. Peel the oranges and separate into segments. Peel, core and chop the apple. Peel and thickly slice the banana. Add the fruit to the cabbage with the black walnuts quarters and raisins. Toss together well, then serve. Serves four. |
| Perry Black Walnut Pie | |
| Ingredients: | Instructions: |
| The Crust
6 ounces (175g) mostly white flour with a little whole wheat The Filling
4 ripe dessert pears |
Sift the flour into a large bowl and rub in the butter. Stir in the sugar,
finely chopped black walnuts and cinnamon. Add egg with enough water to bind
to a firm dough. Chill for about 1 hour. Preheat the oven to 375°F (190°C). Roll out two-thirds of the dough and use it to line an 8 inch (about 20 cm) fluted flan dish. Peel, core and quarter the pears. Arrange over the pastry in a circle, core-side downward, and with the stem end pointing towards the centre but not joining up. Sprinkle with one ounce (25g) caster sugar. Round the remaining dough and place over pears. Trim the edges and pinch together to seal. Using a 3-inch (about 8 cm) pastry cutter, cut a circle out of the centre of the pastry lid. Brush the pastry with egg white (from the egg shell) and dredge with the remaining caster sugar. Bake for 15 minutes, then reduce oven temperature to 350°F (180°C) and bake for a further 25 minutes. Cool in tin. Whip cream and spoon or pipe it into the centre of pie before serving. Serves 6-8. |
| Wally's Black Honey Cake | |
| Ingredients: | Instructions: |
| 6 ounces (175g) butter 4 ounces (125g) light brown sugar 4 tablespoons (60ml) clear honey 2 whole eggs 2 egg yolks 8 ounces (225g) whole meal self- raising flour pinch of salt 4 ounces (125g) toasted black walnut pieces extracted with your own Cobjon's Canada Black Walnut Cutter™ 4 tablespoons (60ml) milk |
Preheat the oven to 350°F (180°C). Cream the butter with the sugar and honey, then beat in the whole eggs and yolks. Fold in sifted flour, salt and black walnuts alternately with the milk. Put mixture into a greased and lined 7-inch (about 18 cm) round cake tin. Bake for 1 hour until springy to the touch. Cool on wire rack. Coat with a fudgy icing if a more elaborate cake is desired. Serves 8 |
| Black Walnut Banana Cake | |
| Ingredients: | Instructions: |
| 4 large eggs 6 ounces (175g) caster sugar 2 tablespoons (30ml) warm water 4 ounces (125g) mostly white flour with a little whole wheat 1 teaspoon (5ml) baking powder 2 tablespoons (30ml) whole milk 2 ounces (50g) butter 1/2 pint (250ml) of double cream 5 large bananas 1/2 cup (125ml) black walnuts bits Handful of black walnut quarters extracted with your own Cobjon's Canada Black Walnut Cutter™ |
Preheat the oven to 375°F (190°C). Separate the eggs. Beat yolks with sugar and water till light and fluffy. Sift flour with baking powder and add to yolk mixture alternately with milk. Melt butter and add. Whisk egg whites till stiff and fold into mixture. Spoon into a greased and lined 8 inch (20cm) round deep cake tin. Bake for 30-35 minutes. Cool on a wire rack. Whip the cream till thick. Peel and slice the bananas. Cut the cake into three layers. Sandwich back together with most of the cream and banana slices and the black walnut bits. Decorate the top with the rest of the cream and bananas and black walnut quarters. Serve immediately. Serves 8-10 |
| Frosted Cake Noire | |
| Ingredients: | Instructions: |
| 6 ounces (175g) white vegetable fat 12 ounces (350g) caster sugar 1/2 teaspoon (3ml) vanilla essence 9 ounces (250g) mostly white flour with a little whole wheat 1 tablespoons (15ml) baking powder 7 fluid ounces (200ml) milk 4 egg whites Sufficient black walnut quarters extracted with your own Cobjon's Canada Black Walnut Cutter™ |
Preheat the oven to 350°F (180°C). Cream fat with sugar and vanilla
essence till fluffy. Sift flour, baking powder and a pinch of salt together and
fold into creamed mixture alternately with milk. Beat egg whites till stiff and
fold in. Divide between three greased and lined 8 inch (about 20 cm) sandwich
tins. Bake for 30-35 minutes. Cool on a wire rack. Make the Black Walnut Frosting below. Fold chopped walnuts into one-quarter of frosting and use to sandwich cakes together.Spread remaining frosting over cake and decorate with walnut quarters. Serves 10. |
| A Black Walnut Frosting for the Frosted Cake Noire | |
| Ingredients: | Instructions: |
| 1 pound (450g) cube sugar 1/4 teaspoon (1 ml) cream of tartar 2 egg whites 1/2 teaspoon (3 ml) vanilla essence 2 ounces (50g) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ |
To make frosting, put sugar, cream of tartar and 6 fluid ounces (170 ml) water in a saucepan and stir over a low heat till sugar dissolves. Stop stirring and bring to the boil. Boil to a candy-thermometer temperature of 240°F (116°C). Meanwhile, beat egg whites till stiff. Pour syrup in a thin stream on to whites, beating constantly till frosting stands in soft peaks. Beat in vanilla essence. |
| Juglans Jumpers | |
| Ingredients: | Instructions: |
| 2 egg whites 4 ounces (125g) caster sugar 2 ounces (50g) ground black walnuts bits 1 ounce (25g) toasted black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 2 ounces (50g) plain chocolate |
Preheat the oven to 350°F (180°C). Roast the black walnut bits for 5-10 minutes. Reduce heat to 250°F (130°C). Beat the egg whites with half the sugar till stiff. Carefully fold in the ground black walnuts, then the remaining sugar. Spoon the mixture into a piping bag fitted with a plain wide nozzle. Pipe 1 inch (about 3 cm) long on to a baking tray lined with rice paper. Sprinkle with the toasted black walnut bits and bake for 1 1/2 hours. Cut paper round fingers with a sharp knife, then remove from tray. Melt the chocolate. Spread rice-papered sides of half the fingers with chocolate and join to remaining fingers. Leave to set. Makes 12. |
| Blackie's Huffin Soufflé | |
| Ingredients: | Instructions: |
| 6 egg yolks 1 cup (250ml) grated black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 1 cup (250ml) sugar 6 egg whites, beaten |
Beat yolks and sugar until lemon-coloured. Add the black walnuts. Fold in stiffly beaten whites. Bake in a greased pudding dish, set in a pan of hot water at 325°F (160°C) for one hour. Serve with plain or whipped cream. |
| The B-Welsh Crescent | |
| Ingredients: | Instructions: |
| 1 1/2 cups (about 3/4 pound) (375ml or about 350g) fresh butter 4 cups (about 1 pound) (1L or about 450g) flour 1 cake yeast 1 teaspoon (5ml) vanilla 1/2 cup (125ml) cream or milk 5 eggs, separated 1/2 cup (125ml) sugar |
Add to the beaten yolks, the sugar, vanilla and half of the cream. Dissolve
the yeast with the rest of the cream (lukewarm). Add a little flour, and let
rise. Rub the butter into the flour, combine the three mixtures, add more flour
if necessary. Roll the dough quite thin, cut into small squares, place a small
portion of filling in each square. Roll, beginning at one corner, and form into
crescent shapes; place in pan and frost with the beaten whites of the 5 eggs.
Let rise two or more hours, bake 20 minutes at 400°F (200°C)., then
reduce to 325°F (160°C). Filling: one pound of black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™, the juice of one lemon and sugar to taste, or grind the nuts, add cream to make a paste, sugar to taste and flavor with vanilla. |
| Wally's Date Layer Cake | |
| Ingredients: | Instructions: |
| 2 tablespoons (30ml) butter 1 cup (250ml) sugar 1 egg 3/4 pound (340g) dates 1 cup (250ml) hot water 1 teaspoon (5ml) soda 1 1/2 cups (375ml) flour (scant) 1/2 pound (225g) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ |
Stone dates and cut small. Soak in hot water, let cool. Cream butter and sugar, add egg and 1/4 teaspoon (1ml) salt. add dates and stir; sift flour and soda, add black walnuts. Mix all together, beat well. Bake in two layers in moderate oven 350°F (180°C), 40 minutes. Serve with sweetened whipped cream. |
| Wally's Date Loaf Cake | |
| Ingredients: | Instructions: |
| 1 pound (450g) stoned dates 1 pound (450g) black walnut extracted with your own Cobjon's Canada Black Walnut Cutter™ 1 cup (250ml) cake flour 1/2 teaspoon (3ml) salt 4 teaspoon (20ml) baking powder 1 cup (250ml) granulated sugar 4 eggs, separated 1 teaspoon (5ml) vanilla |
Stone the dates, then weigh. Leave dates and nuts whole, place in mixing bowl, sift over them, each separately, the flour, salt, and baking powder, sifted 3 times. Mix carefully, add sugar and mix again. Beat yolks until light and thick, add vanilla and stir evenly through the cake mixture. Add the stiffly beaten whites. Fold over and over until all is well blended. Bake in a shallow pan, lined with buttered paper in a moderately slow oven, 325°F (160°C) for one hour. |
| Rockin' Nutroll | |
| Ingredients: | Instructions: |
| 6 yolks, beaten 1/2 cup (125ml) sugar 1 cup (250ml) black walnuts bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 6 whites of eggs, beaten |
Beat the yolks well with the sugar, add nuts and lastly, the stiffly beaten whites. Spread in a shallow, well greased pan, 10 inches x 15 inches, and bake in a medium over 15-20 minutes. Turn out on a floured towel. Roll while hot. When cold, unroll, spread with sweetened whipped cream, flavored with vanilla. Roll again and cover with Boiled Chocolate Frosting, adding 1/2 cup (125ml) marshmallows to syrup before pouring on beaten whites. |
| Boiled Chocolate Frosting | |
| Ingredients: | Instructions: |
| 2 ounces (50g) chocolate 1/2 cup (125ml) cream 2 egg whites, beaten stiff 1 teaspoon (5ml) vanilla Confectioners sugar |
Cook chocolate and cream over boiling water until smooth; cool, add vanilla. Beat whites, add sugar until stiff enough to cut. Combine the two mixtures, heat and spread. |
| Wally's Nutty Date Torte - Version No. 1 | |
| Ingredients: | Instructions: |
| 2 eggs 1 cup (250ml) sugar 2 tablespoons (30ml) rich milk 2 tablespoons (30ml) flour 1 teaspoon (5ml) baking powder 1/4 teaspoon (1ml) vanilla 1 cup (250ml) black walnuts bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 1 cup (250ml) dates, cut fine |
Beat eggs very light, add sugar and milk and continue beating, add flour mixed with the baking powder and lastly, the nuts, vanilla and dates. Bake in a moderately slow oven about one hour at 325°F (160°C) . Cover with whipped cream. |
| Wally's Nutty Date Torte - Version No. 2 | |
| Ingredients: | Instructions: |
| 4 eggs, beaten light 1 cup (250ml) sugar 2 teaspoons baking powder 1/4 teaspoon (1ml) salt 1 cup (250ml) cake flour 1 cup (250ml) cut dates 1 cup (250ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 1/2 teaspoon (3ml) vanilla |
Add the sugar gradually to the beaten eggs. Then add 3/4 cup (190ml)flour mixed and sifted with the baking powder. Mix nuts and dates with the remaining flour and cut and fold into the egg mixture, add flavoring. Bake in moderately slow oven from 40 minutes to one hour, 325°F (160°C) . Cool and serve with whipped cream. |
| Tunlaw Torte | |
| Ingredients: | Instructions: |
| 1 pound (450g) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™, ground fine 1 pound (450g) confectioner's sugar 12 eggs, separated 1 teaspoon (5ml) instant coffee |
Beat yolks well, add sugar gradually, beating all the time, then add nuts ground fine, the flavoring, and lastly fold in the stiffly beaten whites. Bake in a large buttered spring form in a moderate oven, 350°F (180°C), about 50-60 minutes. |
| Black Walnut Ree Torte | |
| Ingredients: | Instructions: |
|
6 eggs, separated 1 cup (250ml) granulated sugar 1/4 pound grated black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 6 grated lady fingers, about 1 1/4 cups (315ml)) 2 tablespoons (30ml) flour 1 teaspoon (5ml) baking powder 1/2 lemon, juice and rind 1 cup (250ml) black walnut bits (optional) |
Beat the yolks with the sugar, add the other ingredients in order given, mixing baking powder with flour and lastly, folding in the stiffly beaten whites. Bake in layers in moderate oven, 350°F (180°C). Place Custard Filling (see below), adding the black walnut bits, if desired, between, and cover top and sides with Chocolate Butter Frosting (see below). |
| The Custard Filling | |
| 1 cup (250ml) scalded milk 1/2 cup (125ml) sugar 1 tablespoon (15ml) cornstarch 2 yolks of eggs 1/2 teaspoon (3ml) vanilla |
Mix cornstarch and sugar, add the hot milk and pour gradually on the eggs, slightly beaten. Cook in double boiler, stirring constantly until thickened. Cool and flavour with the vanilla. |
| Chocolate Butter Frosting | |
| 2 tablespoons (30ml) butter 1 cup (250ml) confectioner's sugar 1/2 teaspoon (3ml) vanilla 1 ounce (25g) chocolate melted over boiling water, or 1/4 cup (60ml) cocoa |
Beat all together with rotary or electric beater. |
| Argin Sticks | |
| Ingredients: | Instructions: |
| 2 eggs 1 cup (250ml) brown sugar 1/2 cup (125ml) flour 1 cup (250ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ |
Beat eggs and sugar well, add flour, 1 cup (250ml) black walnuts, chopped rather fine, pinch of salt. Spread in greased oblong pan and bake at 350°F (180°C) for 20-25 minutes. When done, cut in strips, finger length. |
| Black Cocoblabla Bars | |
| Ingredients: | Instructions: |
| 1/2 cup (125ml) butter 1/2 cup (125ml) brown sugar 1 cup (250ml) flour |
Add sugar to creamed butter gradually and beat until smooth. Blend in sifted flour, and spread mixture over bottom of a cake pan 9 inches square. Bake 20-25 minutes at 375°F (190°C). |
| The Filling: | |
|
2 tablespoons (30ml) flour 1/4 teaspoon (1ml) baking powder 1/4 teaspoon (1ml) salt 1/2 cup (125ml) shredded coconut 1 cup (250ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 2 eggs, well beaten 1 cup (250ml) brown sugar 1 teaspoon (5ml) vanilla |
Sift flour with baking powder and salt and mix with coconut and nut meats. Beat eggs, add sugar and vanilla, and continue beating until mixture is fluffy. Combine two mixtures and pour batter over baked crust. Bake at 375°F (190°C) about 20 minutes. Cool slightly, and cut into oblong bars. Makes about 25 bars. |
| Nigrahemp Macaroons | |
| Ingredients: | Instructions: |
| 4 egg whites, unbeaten 1/2 pound (225g) confectioner's sugar 1/4 pound grated black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 1/4 pound (about 400g) hulled hemp nuts |
Mix eggs and sugar, place in top of double boiler and steam for 10 minutes. Remove from stove, add nuts and mix thoroughly. Drop on buttered tins and bake in a slow oven, 300°F (150°C), 30 minutes or until crisp. Equal parts of almonds and filberts may be used in place of the hemp. |
| Juglonia Spread | |
| Ingredients: | Instructions: |
| 2 cups (500ml) fine fresh bread crumbs (from French or Italian bread) 2 cups (500ml) black walnuts bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 1 1/2 teaspoons (8ml) cumin 1 1/2 teaspoons (8ml) paprika 3/4 teaspoon (4ml) coriander 1/4 teaspoon (1ml) cayenne, or to taste 1/4 cup (60ml) fresh lemon juice 2 tablespoons (30ml) vegetable oil (optional) 1/2 teaspoon (3ml) salt 3 to 4 tablespoons (45ml to 60ml) water or more |
In a food processor, blend the bread crumbs, black walnuts, cumin, paprika,
coriander, cayenne, lemon juice, oil (if using) and salt until the mixture is
just combined. Add the water, and blend the mixture until it is smooth, adding
additional water, if necessary, to achieve a spreadable consistency. Preparation tips: This spread can be made days ahead and kept chilled. But allow it to come to room temperature before serving it. If you prefer spicy foods, double the cayenne. Serving suggestion: Serve with pita or crackers. Makes about 2 cups (500ml) |
| Black Walnut Cucu Soup | |
| Ingredients: | Instructions: |
| 1 cup (250ml) black walnuts bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 5 large cucumbers, peeled, seeded, and thinly sliced 2 large cloves garlic, peeled and minced 1/2 cup (125ml) minced scallions with tops Juice of 1 lemon (30ml) 4 cups (1L) buttermilk 1 1/2 cups (375ml) plain nonfat or low-fat yogurt 1 1/2 tablespoons (25ml) finely minced fresh dill 1 teaspoon (5ml) salt (optional) 1/4 teaspoon (1ml) white pepper |
Preheat the oven to 350°F (180°C). Place the black walnuts on a baking tray, and toast them in the oven for 5-10 minutes. Remove the nuts from the oven, and set them aside. Combine the remaining ingredients in a large bowl. Transfer half the mixture to a blender or food processor, and puree it. Return the puree to the bowl, combining it with the unprocessed ingredients, and mix in the reserved black walnuts. Cover the soup, and refrigerate it for a least 4 hours before serving. Makes 6-8 servings |
| Black Waldorfnut Salad | |
| Ingredients: | Instructions: |
| 1/2 pound (225g) black walnut-flavoured shell-shaped pasta, or plain
shell-shaped pasta Large pot boiling water 1 tablespoon (15ml) vegetable oil 2 cups (500ml) diced cooked turkey 1 1/2 cups (375ml) diced celery 2 large McIntosh apples, unpeeled, cored, and diced 3 to 4 scallions, sliced, or 1/2 red onion, peeled and diced 1/2 to 2/3 cup (125ml to 170ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ |
To prepare the salad, place the pasta in the boiling water with the oil, until it is al dente. Drain the pasta, and rinse it immediately under cold water until it is cool. In a large bowl, combine the pasta with the remaining salad ingredients except the black walnuts. Add the reserved dressing, and toss the salad gently. Chill the salad, but bring it almost to room temperature before serving it. Sprinkle the black walnuts over the salad. Makes 4 to 6 servings. |
| The Dressing | |
| 1/3 cup (85ml) yogurt 3 tablespoons (45ml) raspberry vinegar or cider vinegar 2 tablespoons (30ml) light mayonnaise 1 to 2 tablespoons (15ml to 30ml) sherry 4 teaspoons (20ml) honey 1/2 teaspoon (3ml) curry powder 1/2 teaspoon (3ml) salt |
To prepare the dressing, whisk together the dressing ingredients in a small bowl. Set the dressing aside. |
| Black Walnut Whiskyjack Salad | |
| Ingredients: | Instructions: |
| 1 tablespoon (15ml) curry powder (consider using 1/3 hot curry powder) 1 tablespoon (15ml) olive oil or canola oil 1 large cucumber, peeled, seeded, and thinly sliced crosswise 3 cups (750ml) cooked long-grain rice or basmati brown rice 1/3 cup (85ml) scallions 1/3 cup (85ml) golden raisins 3 tablespoons (45ml) fresh lemon juice Salt to taste (optional) 1/2 cup (125ml) black walnuts bits Paprika for garnish |
In a large dry skillet, preferable one with a nonstick surface, toast the curry
powder over low heat for 2 to 3 minutes, stirring it constantly and taking care
not to burn it. Stir in the oil, increase the heat to medium, and add the
cucumber slices. Sauté the cucumber, tossing it, for 3 minutes or until
it is tender. Transfer the cucumber to a large bowl. Add the rice, scallions,
raisins, lemon juice, and salt (if you are using it). Toss the ingredients to
combine them well, cover the bowl, and chill the salad for one hour and up to
two days. At serving time, stir in the black walnuts, and sprinkle the salad
with the paprika. Serving suggestion: Serve the salad on a bed of red-leaf lettuce, and garnish it with thin half slices of lemon and black walnut quarters extracted with your own Cobjon's Canada Black Walnut Cutter™. Serves 6. |
| Black Walnut Uptown Bread | |
| Ingredients: | Instructions: |
| 2 cups (500ml) warm water (105°F to 115°F: 40°C to 45°C) 2 packages (2 scant tablespoons: 30ml) active dry yeast 1 tablespoon (15ml) molasses (light or dark) 1/2 cup (125ml) powdered nonfat milk 2 tablespoons (30ml) butter or margarine, at room temperature 2 teaspoons (10ml) salt 1 cup (250ml) unprocessed bran 3 1/2 to 4 cups (875ml to 1L whole-wheat flour (preferably stone-ground) 2 1/2 cups (625ml) black walnuts bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 1 egg mixed with 1 tablespoon (15ml) milk |
Preparation tips: The dough is soft and sticky; do not make it too dry by
adding excess flour. The 30-minute rest in step 2 is very important; do not
omit it. It gives the whole-wheat a chance to absorb moisture. 1. In a large bowl, combine the warm water with the yeast and molasses, stirring the ingredients to dissolve them. Let the mixture stand for 10 minutes or until the yeast starts to foam. 2. Stir in the powdered milk, butter or margarine, salt, and bran. Then beat in 3 1/2 cups (875ml) of the whole-wheat flour, 1/2 cup (125ml) at a time, until a stiff dough is formed. Let the dough rest for 30 minutes before proceeding. 3. Turn the dough out onto a lightly floured board, and knead the dough, adding as little flour as possible, for 10 minutes or until it is smooth and elastic. Form the dough into a ball, and put it in an oiled bowl, turning the dough to coat the top with the oil. Place the black walnuts bits on the dough, cover the bowl with plastic wrap, and let the dough rise in a warm, draft-free place for one to one-and-a-half hours or until the dough has doubled in bulk. 4. Punch down the dough, and turn it out onto an oiled work surface. Knead the black walnut bits into the dough until they are evenly distributed. Add only enough flour to keep the dough from being sticky. Divide the dough into thirds, and shape each piece into a ball. Flatten each ball of dough slightly, and place it on an oiled baking sheet. Brush the loaves with the egg-milk mixture, and make 4 parallel slashes about 1/2 inch (about one centimeter) deep across the top of each loaf. 5. Cover the loaves with a damp dishtowel, place the loaves in a warm, draft-free place, and let them rise again for 45 to 60 minutes or until the loaves have doubled in bulk and the slashes have split open. 6. Preheat the oven to 375°F (190°C). 7. Place the baking sheet in the hot oven, and bake the loaves for 35 minutes or until the loaves are evenly browned and sound hollow when they are tapped. Turn the loaves out onto a rack to cool completely. Makes 3 small loaves. |
| Saucy Wally Bread | |
| Ingredients: | Instructions: |
| 1 1/3 cups (335ml) all-purpose flour 3/4 cup (190ml) whole-wheat flour 1/4 cup (60ml) soy flour or other flour 1/2 cup (125ml) sugar 1 tablespoon (15ml) baking powder 1/2 teaspoon (3ml) salt (optional) 1/2 teaspoon (3ml) cinnamon 1/2 teaspoon (3ml) nutmeg 1/2 cup (125ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 1 egg white 1 egg whole 2 cups (500ml) (or one 15-ounce jar) unsweetened applesauce 1/4 cup (60ml) butter or margarine, melted |
Here's a moist quick bread that is low in fat. 1. Preheat oven to 350°F (180°C). 2. In a large bowl, stir together the all-purpose flour, whole-wheat flour, soy flour or other flour, sugar, baking powder, salt (if desired), cinnamon, and nutmeg. Stir in the black walnut bits. 3. In a medium-sized bowl, beat the egg white and whole egg, and stir in the applesauce and melted butter or margarine. Add this mixture to the flour mixture, stirring the ingredients until they are just moistened. Pour the batter into a greased 9x5x3-inch loaf pan. 4. Place the pan in the hot oven, and bake the bread for 60 to 70 minutes or until a tester inserted into the center of the bread comes out clean. Let the bread cool in the pan for 10 minutes, then turn it out onto a rack to cool completely before slicing it. |
| Black Walnut Pie Crust | |
| Ingredients: | Instructions: |
| 2 cups (500ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™, ground in a food processor almost to a paste 1/2 cup (125ml) all-purpose flour 3 tablespoons (45ml) packed brown sugar 1/4 teaspoon (1ml) salt 1/4 teaspoon (1ml) cinnamon 3 tablespoons (45ml) (approximately) cold water Vegetable-oil spray |
This deliciously nutty crust can be the base of a fruit torte or a filling that is not baked. Preheat the oven to 350°F (180°C), if this is to be a prebaked crust. In a medium-sized bowl, combine the black walnuts, flour, brown sugar, salt, and cinnamon, mixing the ingredients well with a fork. Gradually add enough water to form a dough that can be pressed together. Press the mixture into a 9-inch pie plate that has been sprayed with the vegetable oil. For a prebaked crust, place the pie plate in the hot oven, and bake the crust for 10 to 12 minutes or until the crust is firm. Makes a single crust for a 9-inch pie. |
| Pesto Nigra Juglans | |
| Ingredients: | Instructions: |
| 3 cloves garlic, peeled and chopped 1/4 teaspoon (1ml) salt (optional) 1/4 cup (60ml) olive oil 2 cups (500ml) firmly packed fresh basil leaves 1/4 cup (60ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 1/2 cup (125ml) grated Parmesan cheese |
Use this pesto in ravioli, soups, hors d'oeuvres, salads, and pizzas. The oil
in pesto is olive, which helps to lower blood cholesterol, and I use about half
of what you'll find in a traditional recipe. Keep in mind that a little of
this rich, potent sauce goes a long way.
Preparation tips: Pesto is easiest to make in a food processor, although it can
also be prepared - in batches - in a blender. if you want a thinner sauce or
have difficulty processing the ingredients, add some chicken or vegetable broth
in step 2. Though pine nuts (pignoli) are traditionally used here we substitute
black walnut bits. Pesto can be frozen and keeps many months that way. Freeze
it in 1/2-cup (125ml) and 1-cup (250ml) containers and by the tablespoon or two
in ice-cube trays. Once frozen, the cubes can be removed from the trays and
enclosed in tightly sealed plastic freezer bags. In a food processor or blender, combine the garlic, salt (if desired), and oil. Process the ingredients until they are smooth. Add the basil and black walnuts, and process the ingredients until they are smooth. (You may have to stop the machine once or twice to scrape the processor bowl). Transfer the mixture to a mixing bowl, and stir in the Parmesan. Serve the pesto at room temperature. |
| Juglandia Pesto | |
| Ingredients: | Instructions: |
| 1 1/4 pounds (575g) small eggplants, peeled and sliced 1/2 -inch thick(about
one centimeter) Salt for sprinkling eggplants 2 tablespoons (30ml) olive oil 1 cup (250ml) chopped onion (about 1 large) 5 teaspoons minced garlic (about 5 large cloves) 3/4 cup (190ml) packed basil leaves, minced, divided 2 tablespoons (30ml) water 3/4 cup (190ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 1 square (4 ounces, about 120g) tofu, well drained and diced Salt to taste (optional) Freshly ground black pepper to taste |
Preparation tips: Salt is needed to extract the bitter juices from the
eggplant. After the eggplant has drained, some of the salt can be washed off by
rinsing the eggplant in cold water and patting it dry with paper towels.
Serving suggestions: For hors d'oeuvres, try stuffing hollowed-out cherry
tomatoes or medium-sized pasta shells with the pesto. Or serve the pesto as a
spread for toasted pita chips, crackers, or crisp vegetables. For a pasta
entree, thin the pesto with some of the pasta cooking water, and use the pesto
as a sauce. Sprinkle both sides of the eggplant slices with the salt, and place the slices on paper towels for 30 to 60 minutes to drain. Pat the eggplant dry, and dice the slices. In a large skillet, preferably one with a nonstick surface, heat the oil, add the onion and garlic, and sauté the vegetables for 3 minutes or until the onion becomes translucent. Add the eggplant, and sauté it a few minutes longer or until the eggplant begins to brown. Add 1/4 cup (60ml) of the basil and the water, stirring the ingredients to mix them well. Tightly cover the pan, reduce the heat to medium-low, and cook the ingredients for 5 minutes or until the eggplant is tender. Transfer the contents of the skillet to a food processor or blender, and puree the mixture. Add the black walnuts, the remaining basil, and the tofu. Using the pulse button, process the mixture until it is grainy but not liquefied. Season the pesto with the salt (if desired) and pepper. Makes about 3 cups (750ml) |
| Black Walnut Turkey Casserole | |
| Ingredients: | Instructions: |
| 1/4 pound (120g) butter 1/2 pound (225g) mushrooms, sliced 3 1/2 tablespoons (50ml) flour 1 cup (250ml) milk 1 cup (250ml) half-and-half milk/cream Salt and freshly ground pepper to taste 1/4 teaspoon (1ml) celery seed 2 cups (500ml) noodles, cooked and drained 2 cups (500ml) coarsely diced cooked turkey 5 thin slices of Bermuda onion, separated into rings 1/2 lemon, sliced very thin 1/3 cup (85ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™, toasted 1/2 teaspoon (3ml) paprika |
Preheat the oven to 350°F (180°C). Melt 2 tablespoons (30ml) of the butter and sauté the mushrooms in it until tender. Melt 4 tablespoons (60ml) of the butter and blend in the flour. Gradually stir in the milk and the half-and-half. Bring to a boil, stirring. add the mushrooms and season with salt and pepper to taste. Add the celery seed to the noodles and place half of them in a greased shallow casserole. Top with the turkey and half of the mushroom sauce. Add remaining noodles and arrange the onion rings and lemon slices over the top. Pour the remaining sauce over all. Dot with the remaining butter and sprinkle with the black walnuts and paprika. Bake for 30 minutes, or until hot and bubbly. Makes 6 servings |
| Black Walnut Turkey Stuffing | |
| Ingredients: | Instructions: |
| 1/4 pound (120g) butter 1 cup (250ml) chopped onions 1 cup (250ml) chopped celery 8 cups (2L) of 1/2-inch (about one centimeter) cubes of soft bread 1/2 cup (125ml) diced cooked turkey liver 1 cup (250ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 2 teaspoons (10ml) sage 1 1/2 teaspoons (8ml) salt 1/4 teaspoon (1ml) freshly ground pepper 1/2 cup (125ml) water (optional) 1/2 cup (125ml) brandy or black walnut liqueur (optional) |
Melt the butter in a large skillet. Add the onions and celery and sauté for 15 minutes. Combine bread cubes, liver, black walnuts and seasonings. Add to onion-celery mixture. This gives a dry stuffing. For a moist stuffing, add the water and brandy/liqueur. |
| Braised Endive with Black Walnuts | |
| Ingredients: | Instructions: |
| 8 heads of endive Juice of 1/2 lemon (15ml) 4 tablespoons (60ml) butter 1 teaspoon (5ml) salt 1 teaspoon (5ml) sugar 1/4 cup (60ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 1 tablespoon (15ml) butter |
Trim off and discard any discolored leaves from the outside of the endive. Place the heads in one layer in a heavy skillet and add the lemon juice, 1 tablespoon (15ml) of the butter, the salt, water and sugar. Cover and bring to a boil. Cook over moderate heat for 25 to 30 minutes, until endive are tender. Drain the endive and press gently to remove any excess moisture. Brown 1/4 cup (60ml) walnut bits in 1 tablespoon (15ml) butter and spoon over the cooked endive. Heat the remaining butter in the skillet and brown the endive in it on all sides. They should be a light caramel color when cooked. Serve with roasted meats. |
| Basil Linguine with Black Walnuts | |
| Ingredients: | Instructions: |
| 6 ounces (170g) goat cheese, such as Montrachet or Bucheron 1 cup (250ml) grated Parmesan, or Pecorino Romano cheese, or a blend of both 3/4 cup (190ml) cream 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) butter, at room temperature 2 tablespoons (30ml) minced garlic 2/3 cup (170ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 1 cup (250ml) closely packed basil leaves, finely chopped Salt to taste 1/2 pound (225g) linguine or spaghettini Freshly ground pepper to taste |
Put the goat cheese in your food processor. Add 1/3 cup (85ml) of the Parmesan cheese and the cream. Blend thoroughly. Set aside. Heat the oil and butter in a small heavy skillet and add the garlic and black walnut bits. Cook, stirring, until the walnuts start to take on color. Take care not to burn the nuts and garlic. Remove the skillet from the heat, add the basil and stir to blend. Set aside. Meanwhile, bring about 3 quarts (about 3L) of water to the boil and add salt. Add the linguine and cook, stirring often, until al dente. Scoop out reserve 1/4 cup (60ml) of the hot pasta. Drain the pasta immediately and return it to the pot. Add the reserved cooking liquid, the cheese mixture, the basil- black walnut mixture, salt and pepper. Serve on very hot pasta plates with the remaining Parmesan cheese on the side. Makes 2 to 4 servings |
| Whole Wheat Bread with Black Walnuts and Raisins | |
| Ingredients: | Instructions: |
| 2 cups (500ml) bread or all purpose flour, approximately 1 1/4 cups (315ml) whole wheat flour 3/4 cup (190ml) toasted black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 3/4 cup (190ml) raisins, preferably black although golden may be used 1 teaspoon (5ml) sugar 1 1/4 cups (315ml) lukewarm water, approximately 1 1/2 packages (about 1 1/2 teaspoons or 8ml) yeast Corn, peanut or vegetable oil for greasing the bowl 1 tablespoon (15ml) cornmeal 1 small egg white 2 tablespoons (30ml) water |
If the bread is to be blended and kneaded in an electric mixer equipped with a
dough hook, put the bread flour and whole wheat flour, walnuts, raisins and
sugar into the mixer's bowl and start beating, using the wire whip. Blend the
water with the yeast and stir to dissolve. Start beating on low speed and when
all the water is added, increase the speed to high. If the dough is too sticky,
add a little more flour; if it is too dry, add a little more water. Beat 3
minutes. Remove the wire whip and install the dough hook. Beat on medium speed
for an additional 6 minutes. Turn the dough out onto a lightly floured board
and kneaded briefly. OR: If a food processor is used, put the bread flour, whole wheat flour, sugar and yeast into the bowl. With the motor on, pour the water gradually into the funnel. Blend until the dough pulls away from the sides. This may take 2 or 3 minutes. If the dough is too sticky add a little more flour, if it is too dry, add a little more water. Turn the dough out onto a lightly floured board and knead in the walnuts and raisins. Lightly oil a mixing bowl and add the dough, turning it around and around until the entire surface is coasted lightly with oil. Cover closely with a damp towel or clear plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour. Sprinkle the bottom of a baking sheet with cornmeal. Preheat the oven to 425°F (220°C). Turn the dough out onto a lightly floured board and knead briefly. Shape the dough into a long sausage shape 16 or 17 inches long (40cm). Transfer the dough to the baking sheet. It may be necessary to place it on the diagonal. Use a razor blade or a very sharp knife to make 3 or 4 parallel, diagonal gashes - each about 1/2 inch (1cm) deep - on top of the loaf. Beat the egg white with the water and brush all over the top to the dough to coat it lightly. Half fill a cake pan or other heat proof receptacle with water. Bring it to the simmer. Place the baking sheet in the oven and place the pan of water on the lower rack or bottom of the oven. Bake the load about 35 minutes, or until it is quite brown and crusty. When you rap on the ends of the loaf with your knuckles, it should have a slightly hollow sound. Transfer the bread to a rack and let cool. Makes 1 loaf |
| Black Walnut Snack | |
| Ingredients: | Instructions: |
| 1 cup (250ml) black walnut quarters extracted with your own Cobjon's Canada Black Walnut Cutter™ 2 teaspoons butter or margarine 1/2 to 1 teaspoon (3ml to 5ml) onion salt | Preheat oven to 350°F (180°C). Spread the black walnut quarters in a shallow pan. Dot with the butter or margarine. Heat in 350°F (180°C) oven about 15 minutes, stirring occasionally. Remove from oven; sprinkle with the onion salt. Cool on paper towels. Serves four. |
| Black Walnut Cream Roll | |
| Ingredients: | Instructions: |
| 4 egg whites 1 teaspoon (5ml) vanilla 1/2 teaspoon (3ml) salt 1/2 cup (125ml) sugar 1/4 cup (60ml) sifted all-purpose flour 1/2 cup (125ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™. |
Preheat oven to 375°F (190°C). Beat 4 egg yolks till thick and lemon-coloured. Combine the egg whites, vanilla, and salt. Beat till soft peaks form; gradually add the sugar, beating till stiff peaks form. Fold egg yolks into whites; carefully fold the flour and black walnuts. Spread batter evenly in greased and floured 15 1/2 inch by 10 1/2 inch by 1 inch jelly roll pan. Bake in moderate oven (375°F; 190°C) for 12 minutes or till done. Immediately loosen sides and turn out on towel sprinkled with confectioners' sugar. Starting at narrow end, roll cake and towel together, cool on rack. Unroll; spread with 1 cup (250ml) whipping cream, sweetened and whipped. Roll cake; chill. Makes one roll. |
| Black Walnut Chicken with Lime Sauce | |
| Ingredients: | Instructions: |
| 6 large half chicken breasts, boned and skinned Salt and pepper 2 egg whites 1 cup (250ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ |
Season chicken with salt and pepper. Beat 2 egg whites lightly. Dip chicken in egg whites, turning to coat. Drain well, then roll in black walnut bits. Place in buttered baking pan and bake at 350°F (180°C) for 20-25 minutes, just until chicken is cooked through. Serve chicken with The Lime Sauce below. Makes 6 Servings |
| The Lime Sauce for Black Walnut Chicken | |
| 2 tablespoons (30ml) butter 2 tablespoons (30ml) flour 1 cup (250ml) chicken broth 1/4 teaspoon (1ml) salt Dash white pepper 2 egg yolks 2 whole eggs 1/2 teaspoon (3ml) grated lime peel 2 tablespoons (30ml) fresh lime juice |
To make Lime Sauce, melt butter and stir in flour. Add chicken broth, salt, and white pepper. Cook, stirring, until mixture boils thoroughly. Beat egg yolks and whole eggs. Stir hot sauce into eggs, stirring quickly. Return mixture to lowest possible heat and stir constantly until thickened. Remove from heat and blend in grated lime peel and juice. |
| Annie Oaktree's Black Walnut Brittle | |
| Ingredients: | Instructions: |
| 2 cups (500ml) sugar 1/2 cup (125ml) white corn syrup 1/2 cup (125ml) warm water 2 cups (500ml) raw black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™. 1 tablespoon (15ml) butter 1/4 teaspoon (1ml) salt 1 teaspoon (5ml) vanilla 1 tablespoon (15ml) baking soda |
Cook sugar, corn syrup, and water until syrup spins a thread. Stir in the black walnuts and cook until rich caramel in color. Add butter, salt and vanilla. Stir and remove from fire. Add soda. Stir well and pour out onto buttered marble slab. When cool, break into pieces. Makes about 2 pounds (900g) |
| Wild Bill Hickory's Black Walnut Meringues | |
| Ingredients: | Instructions: |
| 2 egg whites (at room temperature) 1/4 teaspoon (1ml) salt 1 cup (250ml) sifted sugar 1/2 teaspoon (3ml) vanilla 1 cup (250ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ |
Preheat oven to 225°F. Cover a cookie sheet with heavy brown paper. Beat egg whites with salt until stiff peaks are formed. (An electric mixer does this efficiently). Add the sugar in small amounts, no more than 2 tablespoons (30ml) at a time. Beat well at high speed after each addition. The mixture should be thick and glossy. Fold in the vanilla and the black walnut bits. Drop the meringues from a teaspoon onto the cookie sheet. A scant teaspoonful is sufficient for each meringue. Bake until dry, about 45 minutes. Turn off oven and allow the meringues to "cure" in the oven until cool. Makes about 3 dozen meringues. |
| Black Walnut Cheddar Loaf | |
| Ingredients: | Instructions: |
| 2 tablespoons (30ml) oil for sautéing 2 cups (500ml) chopped onions 1 cup (250ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™. 1 cup (250ml) grated cheddar cheese 2 tablespoons (30ml) lemon juice 2 eggs, beaten Salt to taste 2 tablespoons (30ml) nutritional yeast 1 teaspoon (5ml) caraway seeds 1 1/4 cups (315ml) cooked brown rice (about 1/2 cup (125ml) uncooked) |
This is especially tasty served with a cheese sauce, with black walnuts bits sprinkled on top. Preheat oven to 350°F (180°C). Heat oil and sauté onions until translucent. Mix the remaining ingredients and put in an oiled loaf pan. Bake for 30 minutes. Makes 5 to 6 servings |
| Tofu-Apple-Black Walnut Nut Loaf | |
| Ingredients: | Instructions: |
| 1 cup (250ml) tofu 2 cups (500ml) applesauce (if using unsweetened applesauce, increase honey to 1/2 cup (125ml)) 1/2 cup (125ml) oil 1/4 cup (60ml) honey Grated rind of 1 lemon (30ml) 1 tablespoon (15ml) lemon juice 1/2 teaspoon (3ml) cinnamon 1/4 teaspoon (1ml) salt (optional) 2 cups (500ml) whole wheat flour 1 1/2 teaspoons (8ml) baking soda 1/2 to 3/4 cup (125ml to 190ml) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™. 1 cup (250ml) raisins |
Preheat oven to 350°F (180°C). In a blender, combine tofu, applesauce, oil, honey, lemon rind, lemon juice, cinnamon, and salt and puree until smooth. Sift together flour and baking soda and combine with pureed ingredients in a large bowl. Stir in black walnuts and raisins. Pour into a well-greased 9-inch ring mold or large loaf pan and bake until a toothpick come out clean, about 50 minutes. Cool for 5 minutes in the mold or pan, then remove. Serve hot or cold. Variation: For banana bread, substitute 2 to 3 mashed bananas for the applesauce. Makes 1 loaf or 12 squares. |
| Coffee Black Walnut Biscuits | |
| Ingredients: | Instructions: |
| 100g (4 0z) plain flour 100g (4 oz) butter 50g (2 oz) superfine sugar 25g (1 oz) finely chopped black walnuts extracted with your own Cobjon's Canada Black Walnut Cutter™ 2 teaspoon instant coffee |
Beat the butter and sugar together, then add the rest of the ingredients. Place small teaspoonfuls of the mixture on greased baking sheets leaving plenty of room for the biscuits to spread. Preheat the oven to 190°C (375°F). Bake for 15 to 20 minutes. If they are evenly spooned, this recipe should make 18 to 20 biscuits. |
| Black Walnut Bars | |
| Ingredients: | Instructions: |
| 225g (8 oz) butter 225g (8 oz) superfine sugar 200g (7 oz) plain flour 25g (1 oz) finely chopped black walnuts extracted with your own Cobjon's Canada Black Walnut Cutter™ 1 teaspoon vanilla essence 1 egg |
Preheat the oven to 180°C (350°F). Separate the egg. Cream the butter and sugar. Mix in the egg yolk, vanilla essence, and the flour. Press the mixture into a greased oblong pan size 25 x 18 x 5cm (10 x 7 x 2 in). Lightly whisk the egg white and brush it over the mixture. Sprinkle on the black walnuts bits and bake for 45 minutes. |
| Black Walnut Crisps | |
| Ingredients: | Instructions: |
| 225g (8 oz) self-raising flour 225g (8 oz) brown sugar 50g (2 oz) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 100g (4 oz) plain chocolate 75g (3 oz) butter 1 egg |
Preheat oven to 350°F (180°C). Rub the butter into the flour and sugar. Break the chocolate into pieces and add them together with the black walnut bits. Bind the mixture with the egg. Place small heaps of the dough on a greased baking sheet and flatten them with a fork. Bake them for about 15 minutes. |
| Black Walnut Savoury Biscuits | |
| Ingredients: | Instructions: |
| 172g (6 oz) plain flour 75g (3 oz) butter 75g (3 oz) extra old cheddar cheese 50g (2 oz) rolled oats 25g (1 oz) black walnut bits extracted with your own Cobjon's Canada Black Walnut Cutter™ 1 egg 1/2 teaspoon salt 1/2 teaspoon dry mustard pinch of pepper 150ml (1/2 cup) cold water |
Preheat oven to 375°F (190°C). Sieve together the dry ingredients, add the oats and rub in the butter. Stir in the grated cheese and most of the black walnut bits. Beat the egg and reserve a teaspoonful for the glaze. Add the egg to the mixture and bind it to a stiff dough with the water. Roll out the mixture and trim it to make a rectangle. Add a pinch of salt to the remaining egg and brush this over the surface. Sprinkle the top with a few of the black walnut bits. Cut it into shapes and bake them for 12 to 15 minutes. |
