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.
This hearty, healthy salad is loaded with crunchy hazelnuts, whole grain quinoa, and tender kale. The combination of sweet dried cherries and a tangy honey balsamic dressing complements the nutty, savory flavors of the grains and greens to create a delicious side dish for any occasion.
INGREDIENTS
½ cup dry red quinoa, rinsed well
1 cup water
5 cups thinly sliced kale leaves
1 tablespoon extra virgin olive oil
¼ teaspoon fine sea salt
1 cup toasted Oregon hazelnuts, chopped
½ cup dried cherries
2 tablespoons crumbled feta cheese
Vinaigrette
2 tablespoons finely chopped shallot
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
INSTRUCTIONS
To cook the quinoa, add it to a medium saucepot and pour in the water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, partially covered, for 15 to 20 minutes, until tender. Transfer to a colander and rinse with cold water. Set aside.
Add the kale to a medium bowl and pour in the 1 tablespoon of olive oil. Sprinkle with the ¼ teaspoon salt. Use clean or gloved hands to squeeze the kale, massaging the oil and salt into the greens. Massage for about 30 seconds. The kale will look slightly wilted. Set aside.
Transfer the cooled quinoa to the bowl with the kale. Add the hazelnuts, cherries, and feta.
To make the dressing, whisk together the shallot, olive oil, balsamic vinegar, and honey in a small bowl until all ingredients are combined into a dark dressing. Stir the salt and the pepper.
Pour the dressing over the salad and toss to coat all ingredients well. Serve at room temperature or chilled.
These cookies offer the ultimate sweet and savory flavors by combining chunks of dark chocolate with chopped hazelnuts. Each cookie is finished with a crunchy sprinkle of flaked sea salt. They are sure to become a new favorite to enjoy with a cup of tea or to take along for a seasonal picnic with friends.
INGREDIENTS
¾ cup granulated sugar
¾ cup light brown sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1 teaspoon baking soda
1 teaspoon fine sea salt
2 ¼ cups all-purpose flour
1 cup chopped roasted hazelnuts
2 (3-ounce) bars Moonstruck Dark Chocolate 68% Cacao, chopped
2 tablespoons Jacobsen Pure Flake Finishing Salt
INSTRUCTIONS
Preheat the oven to 375 degrees F and line two large baking sheets with parchment paper.
Add the sugars and butter to the bowl of a stand mixer. Mix on low and then increase to medium-high. Mix for about two minutes until pale yellow in color and smooth. Scrape the sides of the bowl.
Add the vanilla and then mix in the egg. Mix in the baking soda and salt. Next add the flour and mix on medium until a cookie dough forms, about 1 minute. Add the hazelnuts and then add the chocolate and mix on low for about 20 seconds to combine all ingredients.
Transfer the cookies in generous tablespoon portions to the baking sheets with no more than 12 cookies per tray. Sprinkle the top of each cookie with flaked sea salt. Bake each tray for about 10 minutes, until the cookies begin to brown at the edges and are firm in the center.
Let cool for 3 minutes on the tray and then transfer to a cooling rack to cool completely.
In this easy dinner recipe, tender penne pasta is tossed in a rich basil pesto made with toasted hazelnuts. Make this a heartier vegetarian meal by adding roasted mushrooms or chickpeas, or serve it alongside grilled chicken or fish.
INGREDIENTS
Pasta
1 pound penne, cooked to al dente
¾ cup Hazelnut Pesto (recipe below)
2 tablespoons roughly chopped toasted hazelnuts
2 tablespoons shaved Parmesan cheese
Pesto
5 cups loosely packed basil leaves
2 cloves garlic, peeled
½ cup toasted hazelnuts
½ cup shaved Parmesan cheese
¾ cup extra virgin olive oil
1 teaspoon fine sea salt
¼ teaspoon ground black pepper
INSTRUCTIONS
Make the pesto. Add the basil, garlic, hazelnuts, Parmesan cheese, and ¼ cup of the olive oil to a blender or food processor. Pulse in 10 to 15 second intervals to chop all ingredients. With the machine on low, slowly pour in the remaining olive oil. Scrape the sides of the container as needed.
Blend for about 20 seconds until all ingredients are finely chopped and a thick pesto results. Stir in the salt and pepper.
Place the warm pasta in a large bowl. Add the pesto and toss to coat the pasta well. Transfer to a serving platter. Sprinkle with hazelnuts and shaved Parmesan. Serve warm.
These individual servings of overnight oatmeal deliver a tasty chocolate treat while being loaded with healthy ingredients. Prepared in jars, it’s easy to take this dairy-free breakfast to-go on a busy morning!
¾ cup roasted hazelnuts, halved or roughly chopped
Berries and finely chopped hazelnuts for garnish
INSTRUCTIONS
Add the oats and chia seeds to a medium bowl. Pour in the milk and stir well.
Spoon half of the oats into the bottom of four half-pint jars. Divide the raspberries among the jars and then top the raspberries with an equal amount of hazelnuts. Press with a spoon to pack in the ingredients. Spoon the remaining oats into each jar and pour any milk from the bottom of the bowl into the jars. Press again to pack the ingredients.
Place a lid on the jar and refrigerate for 8 to 12 hours. Before serving, stir and top with more fresh berries and finely chopped hazelnuts.
