Orzo Salad with Scallions, Hazelnuts, and Golden Raisins
- ½ cup hazelnuts
- ½ cup red wine vinegar
- ½ cup golden raisins
- 1 cup orzo
- 1 lime, juiced
- 2 tablespoons rice wine vinegar
- 2 tablespoons champagne vinegar
- Kosher salt
- ¼ cup sesame oil
- 2 tablespoons good olive oil, plus more for coating the orzo
- 6 scallions
- Small handful of chives
- ¼ teaspoon red pepper flakes
- 2 ounces fresh goat cheese
- ¼ teaspoon flaky sea salt
Heat the oven to 350° F. Scatter the hazelnuts across a baking sheet, then put in the oven for 10 minutes. Take them out and allow them to cool, then remove the skins. Leave the nuts whole, or roughly chop them -- however you prefer. Set aside.
Bring the red wine vinegar and ½ cup of water to a healthy simmer. Add the raisins and turn down the heat to low. Cover, then cook for 10 minutes. Turn off the heat and allow the raisins to sit in the vinegar solution for an additional 20 minutes. Drain the raisins and set them aside.
Bring a pot of water to a rolling boil, then add enough kosher salt to make the water taste like the sea. Add the orzo to the pot and cook until al dente (for me, this was consistently 2 minutes less than the bag recommended). Drain the orzo, transfer to a bowl, and stir in a bit of olive oil -- just enough so that the pasta doesn't stick. Allow the orzo to cool for 20 to 30 minutes.
Make the dressing: Add the lime juice, rice wine vinegar, and champagne vinegar to a small bowl. Whisk in a little pinch of kosher salt. Add the sesame oil and 2 tablespoons of olive oil. Whisk the dressing to emulsify the oil, then set aside.
Clean and thinly slice the whites and light greens of the scallions. Mince the chives.
Stir the red pepper flakes into the orzo. Add the hazelnuts, raisins, scallions, and chives. Fold in the dressing. Stir in the sea salt. Using a fork, break up the goat cheese, then crumble it into the bowl and lightly fold to combine. Serve chilled or at room temperature. Author's Note: If you are eating the salad fresh, I think ½ cup of dressing is sufficient. I usually save the remaining ¼ cup for just before serving, especially if I make the salad ahead of time. But add the dressing bit by bit, then stop when it tastes right to you.
Escarole Caesar With Sardines and Hazelnuts
- ½ cup blanched hazelnuts
- 1 3.75-oz. can sardines, drained
- 2 Tbsp. fresh lemon juice
- garlic clove, finely grated
- 1 tsp. Dijon mustard
- ½ tsp. freshly ground black pepper, plus more
- 1½ oz. Piave cheese or Parmesan, divided
- ½ cup mayonnaise
- 2 Tbsp. extra-virgin olive oil
- Kosher salt
- 1 large head or 2 small heads of escarole (about 1½ lb.), wilted outer leaves removed, inner leaves torn into large pieces
- Lemon wedges (for serving)
Step 1: Preheat oven to 325°. Toast hazelnuts on a rimmed baking sheet until deep golden brown, 12-15 minutes. Let cool, then crush or coarsely chop.
Step 2: Open each sardine with the tip of a paring knife, prying the fillets apart. Remove any bones. Finely chop 2 sardines and transfer to a large bowl. Add garlic, lemon juice, mustard, and ½ tsp. pepper and whisk to combine. Finely grate 1 oz. Piave (about two-thirds) into bowl and add mayonnaise and oil; whisk to combine. Season dressing with salt.
Step 3: Add escarole and three-fourths of hazelnuts to bowl with dressing and toss well to coat; season with salt and pepper.
Step 4: Divide salad among plates, top with remaining hazelnuts. Shave remaining ½ oz. Piave over and break remaining sardines into smaller pieces and scatter on top. Serve with lemon wedges for squeezing over.
French Noisette Cups
The word "noisette" is French for hazelnut, and these delightful tassie-style treats have a yummy toasted nut flavor in a golden and delicious pastry. - Marie Rizzio, Interlochen, Michigan
- ½ cup butter, softened
- 3 ounces cream cheese, softened
- 1 cup all-purpose flour
- 1-1/3 cups hazelnuts
- 2/3 cup packed brown sugar
- 1 egg
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
In a large bowl, cream butter and cream cheese. Beat in flour. Refrigerate, covered, 30 minutes or until easy to handle.
Preheat oven to 350°F. Spread hazelnuts in a 15x10x1-in. baking pan. Bake 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins. Reserve 24 hazelnuts for topping.
Shape dough into 24 balls. With floured fingers, press evenly onto bottom and up the sides of ungreased mini-muffin cups.
Place brown sugar and remaining hazelnuts in a food processor; pulse until hazelnuts are finely ground. In a small bowl, whisk egg, melted butter and vanilla; stir in hazelnut mixture. Fill cups with 2 teaspoons; top each with a reserved hazelnut.
Bake 18-22 minutes or until set. Remove to wire racks to cool.
Shredded Brussels Sprouts and Apple Salad with Toasted Hazelnuts
Yield: 4 to 6 Servings
- ¼ cup extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ½ tablespoon extra virgin olive oil
- 1 pound Brussels sprouts, stemmed and thinly sliced or shredded
- ½ cup julienned or thinly sliced Granny Smith apple
- ½ cup julienned or thinly sliced Fuji apple
- ½ cup toasted Holmquist hazelnuts, chopped
In a small bowl, whisk together all the vinaigrette ingredients until combined into smooth dressing and set aside.
Heat the ½ tablespoon of olive oil in a large skillet over medium-high. Add the shredded Brussels sprouts and cook, stirring constantly for 60 to 90 seconds; Just until the greens glisten in the oil and barely begin to wilt. Transfer the Brussels sprouts to a bowl, allow to cool.
Add the apple to the bowl. Pour in the dressing and toss to coat. Transfer to a serving platter and sprinkle with the hazelnuts. Serve the salad at room temperature.
Grilled Cherry and Holmquist Blue Cheese Salad with Creamy Hazelnut Dressing
Yield: 4 Servings
Time: 20 Minutes
- ¼ cup roasted hazelnuts, roughly chopped
- ¼ cup grapeseed oil
- 2 tablespoons honey
- ¼ teaspoon fine sea salt, or to taste
- Pinch of ground black pepper, or to taste
- 1 pint sweet cherries, pitted
- Olive oil
- 8 cups mixed spring greens
- ¼ of a large red onion, thinly sliced
- 1 cup roasted hazelnuts, halved or roughly chopped
- 4 ounces Rogue Creamery Holmquist Blue Cheese, crumbled
This refreshing salad gets a burst of flavor from grilled cherries and roasted hazelnuts. The addition of tangy blue cheese blends beautifully with a dressing made of pureed hazelnuts and honey.
Preheat the grill to 400° F. Thread the cherries onto soaked wooden skewers or grilling skewers, about 4 or 5 to a skewer, and brush lightly with olive oil.
Place the dressing ingredients in a single serve blender or small food processor. Process on high or pulse in long spurts until a creamy dressing forms, about 20 seconds. Set aside.
Grill the cherries for about 5 minutes, turning at least once, until the fruit begins to darken and soften.
Add the greens and onion to a large serving bowl. Pour in the dressing and toss to coat the salad. Slide the cherries off of the skewers and arrange them evenly over the top of the greens. Sprinkle the salad with roasted hazelnuts and crumbled blue cheese before serving.
Carrot Puree with Hazelnut Tapenade
Yield: 4 Servings
- 1 pound carrots (5-6 medium), cut into ½-inch pieces
- 2 medium red potatoes, peeled and cut into ½-inch pieces
- 2 tablespoons chopped hazelnuts, toasted (see Tip)
- 2 tablespoons chopped green olives
- 2 teaspoons freshly grated orange zest
- 1 small clove garlic, minced
- 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
Organic First Cold
Pressed Extra Virgin
Olive Oil 25.4 Fl Oz
- ½ teaspoon salt
Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket.
Steam carrots and potatoes until very soft, 12 to 15 minutes.
Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt.
Process until smooth.
Serve each portion with a spoonful of the hazelnut tapenade.
Tip: To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Green Beans with Hazelnuts and Thyme
Yield: Serves 8
- 2 pounds of fresh, slender green beans, trimmed
- 3 tablespoons butter
- 2 tablespoons chopped fresh thyme, divided
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ cup coarsely chopped darkly roasted and skinned hazelnuts
Bring a large pot of salted water to a boil. Add the beans and cook just until the beans are becoming tender and still have their brilliant green color. Remove from heat and immediately plunge the beans into ice water to stop the cooking and set the color. Drain well and set aside for up to several hours in the refrigerator.
When ready to serve, melt the butter in a large skillet over medium high heat. Add 1 tablespoon of the thyme and gently sauté for 1 minute. Add the mustard and salt and stir to blend it into the butter. Add the beans to the skillet and sauté until the beans are just barely tender, which will take about 7 minutes. Toss with most of the hazelnuts and then transfer the beans to a serving bowl. Sprinkle with the remaining hazelnuts and the remaining 1 tablespoon of thyme.
Autumn Arugula Salad with Roasted Sweet Potatoes and Hazelnuts
Yield: Serves 4
Time: 40 Minutes
- 3 cups of cubed sweet potatoes
- 3 cloves of garlic, sliced
- 2 tbsp of olive oil
- salt and pepper
- 1 tsp of dried rosemary
- 1 pomegranate
- 5oz arugula
- ½ cup hazelnuts
- ¼ balsamic vinegar
- goat cheese (optional)
- Preheat oven to 400°F. Place hazelnuts on a tray and roast for about 5 minutes.
- Set aside.
- Place sweet potatoes, garlic, olive oil and salt and pepper on a large baking dish and roast at 400°F for about 30 minus until tender.
- Seed pomegranate, you might cut the fruit in half and then hit the back of the shell with a wood spatula and the seeds easily fall out.
- Place arugula in a bowl and top off with balsamic vinegar, the roasted sweet potatoes, pomegranate seeds, roasted hazelnuts and goat cheese (if desired).