This simple cake makes a winning dessert for a special dinner and it is sure to please guests at your next brunch. Ricotta cheese creates a dense, tender cake while crunchy hazelnuts and sweet raspberries add a balanced touch of seasonal flavors and textures.
Ingredients
¾ cup raw hazelnuts
1 ½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon lemon zest
½ teaspoon fine sea salt
3 large eggs
1 ½ cups whole milk ricotta cheese
1 teaspoon vanilla extract
1 cup fresh raspberries, divided
Whipped cream for garnish, optional
Chopped roasted hazelnuts for garnish
Instructions
Preheat the oven to 350 degrees F. Line the bottom of an 8-inch cake pan with parchment paper. Spray inside of the pan, including the parchment, with non-stick cooking spray.
Place ¼ cup of the hazelnuts in a small food processor or spice grinder and pulse until they resemble a fine meal. Crack or half part of the remaining hazelnuts and set aside the cracked and whole nuts.
Add the hazelnut meal and the flour to a large bowl. Stir in the sugar, baking powder, lemon zest, and salt. In a medium bowl, stir together the eggs, ricotta, and vanilla. Fold this into the dry ingredients until a smooth batter forms.
Reserve half of the raspberries. Stir the remaining berries into the batter. Pour the batter into the prepared pan. Top with the reserved raspberries and the reserved whole and halved hazelnuts.
Bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. If the hazelnuts look like they are browning too quickly, place a tented piece of aluminum foil over the cake while it continues to bake.
Let the cake cool for 20 minutes. Carefully invert the pan over a plate to release the cake. Flip the cake back over so that the raspberries and hazelnuts are on top. Slice and garnish with whipped cream, if desired, and more chopped hazelnuts before serving.
In this salad, sweet and tart apples are combined with shredded Brussels sprouts. Crunchy hazelnuts add a flavorful finishing touch. An ideal side dish for a fall meal, the seasonal sprouts, fruit, and nuts are tossed in a sweet and tangy maple lemon vinaigrette.
Ingredients
Vinaigrette
¼ cup extra virgin olive oil
2 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
¼ teaspoon salt
Salad
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 Oregon hazelnuts, chopped
Instructions
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.
You can bake a fresh loaf of bread any night of the week with this easy recipe! This classic beer bread is made with a refreshing pilsner and has a topping loaded with hazelnuts. Serve it alongside your favorite seasonal soup or pair it with a light salad.
Ingredients
½ cup roughly chopped raw hazelnuts
¼ cup freshly grated Parmesan cheese
Pinch of fine sea salt
4 tablespoons unsalted butter, melted
3 cups (339 grams) self-rising flour
1 tablespoon chopped fresh chives, plus more for garnish
2 teaspoons sugar
12 ounces Breakside Brewery Pilsner
Instructions
Preheat oven to 375 degrees F. Grease an 8 ½-by-4 ½ inch loaf pan with butter.
Add the hazelnuts, Parmesan, and salt to a small bowl. Stir in 1 tablespoon of the melted butter and set aside.
Place the flour in a large bowl and stir in the chives and sugar. Stir in the remaining 3 tablespoons of melted butter. Slowly add the beer as you stir. Mix until all ingredients are combined.
Pour the batter into the prepared baking pan. Sprinkle the hazelnut topping evenly over the top of the loaf. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Let cool for 20 minutes before removing from the pan. Garnish with chives before slicing to serve.
1⁄2 cup whole wheat or gluten-free all-purpose flour
1 1⁄2 cups old-fashioned rolled oats
11⁄2 teaspoons ground cinnamon
1 teaspoon baking soda
1⁄4 teaspoon fine sea salt
2 medium ripe bananas
1 large egg
1⁄3 cup honey or maple syrup
1⁄4 cup coconut oil, melted
1 teaspoon vanilla extract
Finely grated zest of 1 lemon
1 cup fresh or frozen blueberries
Instructions
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
On a medium baking sheet scatter hazelnuts. Roast until fragrant and the skins are blistered, 12-15 minutes. Let cool slightly, then transfer 1⁄2 cup hazelnuts to a food processor along with the flour. Pulse until hazelnuts are ground into a fine flour. Roughly chop remaining hazelnuts and set aside.
Transfer hazelnut-flour mixture to a large bowl along with oats, cinnamon, baking soda, and salt. Stir to combine.
In a large bowl mash bananas. Stir in egg, honey or maple syrup, oil, vanilla, and lemon zest until smooth. Stir in oat mixture until thoroughly combined. Fold in chopped hazelnuts and blueberries.
Pack cookie mixture into a 1⁄3-cup measure, then tap the measuring cup onto the baking sheet so the cookies fall out in rounds. Flatten each cookie slightly.
Bake until browned and set, 15-18 minutes. Let cool completely on baking sheet.
This snack board is loaded with the best that Oregon state has to offer. The rich cheeses, roasted hazelnuts, juicy berries, and sweet honeys pair well with local chardonnay.
Ingredients
8 ounces Tillamook Medium White Cheddar, sliced
7 ounces Tillamook Aged Sharp Cheddar, sliced
7 ounces Tillamook Smoked Black Pepper White Cheddar, sliced
1 jar Bee Local Willamette Valley raw honey
1 jar Bee Local Portland Farmland raw honey
2 to 3 cups roasted whole hazelnuts
1 to 2 cups fresh blackberries
1 to 2 cups fresh raspberries
Sliced baguette for serving
Crackers for serving
Instructions
Arrange the cheeses on a large round wood cheese board or a serving tray.
Place the jars of honey on the board and then fill in the remaining spaces with hazelnuts and berries.
Finish the board with sliced baguette and your favorite crackers.
These tender pear halves are topped with a sweet and savory mix of Oregon hazelnuts and fresh rosemary. As they bake the crumble topping melts into the fruit for a delicious and impressive dessert. The pears are drizzled with warm honey just before serving for an added touch of sweetness.
Ingredients
2 firm pears, halved
½ cup all-purpose flour
¼ old-fashioned rolled oats
¼ cup light brown sugar
1 cup chopped raw hazelnuts
1 teaspoon finely minced fresh rosemary, plus a few leaves for garnish
Pinch fine sea salt
¼ cup cold unsalted butter, cubed
2 tablespoons roasted hazelnuts, halved or cracked
2 tablespoons honey, warmed
Instructions
Preheat the oven to 400 degrees F. Spray a casserole dish large enough to fit the four pear halves with non-stick cooking spray.
Use a melon baller or spoon to carve out the seeds and any hard parts of the core of the pear creating a small round indentation in each halve. Discard the core and seeds. Place the pear halves skin-side down in the baking dish.
Add the flour, oats, brown sugar, raw hazelnuts, rosemary and salt to a medium bowl. Add the butter and use a fork to mash it into the dry ingredients. Continue to work it as it softens and becomes evenly distributed in dime-size pieces.
Divide the topping among the 4 pear halves. Mound and press the topping over the pears.
Bake for 20 to 30 minutes, until the pears are tender but not mushy. Baking time will vary by the size of your pears and their ripeness.
Transfer the warm pears to serving plates. Sprinkled with roasted hazelnuts, drizzle with warm honey, and garnish with rosemary leaves.
Prepare for this snack mix to disappear fast! Crunchy hazelnuts, cereal, and pretzels are coated in a sweet and spicy mix of honey and habanero salt for an addictive treat to share. It pairs perfectly with crisp and refreshing Rogue Honey Kolsch.
Ingredients
3 cups corn Chex cereal
2 cups whole raw hazelnuts
1 cup mini pretzel twists
3 tablespoons unsalted butter, melted
3 tablespoons Glory Bee raw honey
2 teaspoons Jacobsen Salt Habanero Salt, or to taste
Instructions
Preheat the oven to 250 degrees F and spray a large rimmed baking sheet with non-stick cooking spray.
Add the cereal, hazelnuts, and pretzels to a large bowl. Whisk together the melted butter, honey, and 1 teaspoon of salt in a small bowl. Pour over snack mix and stir gently to coat all ingredients.
Transfer the mix to the prepared baking sheet and spread into a single layer. Bake for 15 minutes, then carefully stir and spread back into a single layer. Continue to bake for a total of 45 minutes, stirring every 15 minutes. Watch it carefully the last 10 minutes to ensure it doesn’t brown too quickly.
Sprinkle the hot snack mix with ½ teaspoon more of the salt. Once cool enough to taste, season with more salt if desired. Let cool for 5 minutes, or until cool enough to handle. Break into pieces and store in an airtight container for up to 3 days.
1/4 ounce fast rise yeast or 1 tablespoon fresh yeast
1/3 cup unsalted butter
1/2 cup milk, plus 2 tablespoons milk
2 large eggs
Syrup
1/2 cup unsalted butter
1 tablespoon unsalted butter
2 tablespoons turbinado sugar (brand Sugar in the Raw)
4 tablespoons maple syrup
3 tablespoons light corn syrup
1 cup hazelnut pieces
Glaze
1 large egg
2 tablespoons milk
Filling
3 tablespoons sugar
1/2 cup light brown raw sugar (demerara) or 1/2 cup turbinado sugar (brand Sugar in the Raw)
1 tablespoon cinnamon
INSTRUCTIONS
Butter a 12-cup muffin pan.
Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later) large enough to cover muffin pan.
Combine flour, sugar, salt and yeast in a large mixing bowl.
Melt butter in the milk over very low heat and beat in eggs.
Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with hazelnuts (about a tablespoonful in each sticky-based waiting cup.).
Preheat oven to 350.
Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.
Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden.
Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.
This rich soup packs a punch of hoppy flavor from an India Pale Ale. Sharp and medium cheddar cheeses complement the beer to create a tangy, creamy starter for a fun local beer dinner. It’s served with a hazelnut topping that has a hit of savory garlic flavor. Be sure to buy cheese by the block and shred your own for this soup. Pre-shredded cheeses can have coatings to prevent clumping that also prevent a smooth soup.
INGREDIENTS
1 cup roasted hazelnuts halved or roughly chopped
4 garlic cloves, grated
3 tablespoons unsalted butter
12 ounces Deschutes Fresh Squeezed IPA
1 tablespoon cornstarch
1 tablespoon water
8 ounces Tillamook Sharp Cheddar Cheese, shredded
4 ounces Tillamook Medium Cheddar Cheese, shredded
¼ teaspoon ground black pepper
1 tablespoon chopped fresh chives
INSTRUCTIONS
Add the hazelnuts, 1 clove of garlic, and 2 teaspoons of butter to a medium skillet. Heat over medium high and toss gently to melt the butter and gently cook the garlic as it coats the nuts. Cook for about 1 minute and remove from the heat.
Melt the remaining butter in a small soup pot over medium heat and add the remaining garlic. Let cook until it just begins to sizzle, about 1 minute. Remove the pan from the heat and pour in the beer.
Return the pan to medium heat. Stir together the cornstarch and water in a small dish. Pour this into the warming beer and whisk. Continue to whisk as the beer heats and the liquid thickens slightly, about 2 minutes.
Turn the heat to low. Add the cheeses a handful at a time and whisk the soup well to melt the cheese. Once the cheeses are smooth. Remove the soup from the heat.
Ladle into 4 small bowls and top each with garlic hazelnuts and fresh chives before serving.
