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Nut: Hazelnuts

Hazelnut Chai Granola

Description

This granola recipe is an explosion of flavors and seasonings–hazelnuts, cinnamon, cardamom, pumpkin, honey, ginger and chai. Have it for a snack, have it for lunch or have it as a grab-and-go breakfast you prepared the night before; this granola can do it all.

Ingredients

  • 3 cups rolled oats
  • 11⁄2 cups ​Oregon hazelnuts​, roughly chopped 1 cup pumpkin seeds
  • Contents of 2 chai tea bags
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon ground cardamom
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon ground cloves
  • 1⁄2 cup honey
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F. Lightly oil a large baking sheet.
  2. In a large bowl combine oats, hazelnuts, pumpkin seeds, tea, ginger, cardamom, cinnamon, pepper, salt, and cloves. Stir in honey, oil, and vanilla to combine.
  3. On prepared baking sheet spread granola in a thin layer. Bake, stirring every 15 minutes, until well-browned and crisp, about 45 minutes.
  4. Let granola cool completely on baking sheet, then store in an airtight container at room temperature.

Grilled Cherry and Blue Cheese Salad with Creamy Hazelnut Dressing

Description

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. Pair this salad with a crisp Oregon Riesling.

Ingredients

Dressing

  • 1/4 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

Salad

  • 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 Oregon Blue Cheese, crumbled

Instructions

  1. Preheat the grill to 400 degrees F. Thread the cherries onto soaked wooden skewers or grilling skewers, about 4 or 5 to a skewer, and brush lightly with olive oil.
  2. 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.
  3. Grill the cherries for about 5 minutes, turning at least once, until the fruit begins to darken and soften.
  4. 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. Pair with:  Brooks Willamette Valley Riesling.

Chocolate Hazelnut Flourless Cake

Description

Yes, you can have your cake and eat it, too. And your ice cream. And Chantilly…the perfect dessert to share.

Ingredients

Chocolate Hazelnut Flourless Cake

  • 12 ounces chocolate, chopped
  • 3/4 cup butter
  • 6 eggs
  • 1 cup brown sugar
  • 1/4 cup Frangelico
  • 1 cup Oregon hazelnut meal
  • 1 teaspoon salt

Hazelnut Ice Cream

  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 3/4 cup sugar
  • 8 egg yolks
  • 1/3 cup Frangelico
  • 2 cups Oregon hazelnuts, toasted and chopped

Frangelico Chantilly

  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1/4 cup Frangelico

Instructions

Chocolate Hazelnut Flourless Cake

  1. Melt butter and chocolate over a double boiler.
  2. Whisk together eggs, brown sugar, Frangelico and salt.
  3. Temper the hot chocolate mixture into the eggs and sugar mixture.
  4. Prepare a spring from pan by lining the interior with parchment paper and coat the paper with butter.
  5. Wrap the outside of the spring form pan with foil and bake in a water bath 350 degrees. This should take approximately an hour to an hour and a half, or until cake is firm and the top feels dry. Cool cake before serving.

Hazelnut Ice Cream

  1. Heat heavy cream and milk together on stove until almost boiling.
  2. Whisk together sugar and egg yolks. Temper milk and heavy cream into the eggs and sugar.
  3. Add Frangelico and hazelnuts and let steep overnight under refrigeration. Strain hazelnuts out and discard.
  4. Put the ice cream mixture into an ice cream maker and process until thickened. Serve chilled.

Frangelico Chantilly

Whip mixture until stiff peaks form. Serve.

Chocolate Hazelnut Coconut Butter

Ingredients

  • 1 cup ​Oregon hazelnuts
  • 8 ounces dark chocolate, finely chopped
  • 4 ounces milk chocolate, finely chopped
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon cocoa powder
  • 1⁄2 teaspoon vanilla extract
  • 1⁄2 teaspoon fine sea salt

Instructions

  1. Preheat oven to 350°F.
  2. On a medium baking sheet scatter hazelnuts. Place in the oven and bake until fragrant and the skins are blistered, 12-15 minutes. Let cool completely.
  3. In a double boiler or a heatproof bowl set over a saucepan of simmering water, gently melt dark and milk chocolate, stirring frequently, until smooth. Take pan off heat and set aside.
  4. In a food processor process hazelnuts until ground into a paste. Add oil, cocoa powder, vanilla, and salt and process until very smooth. Add melted chocolate and process until combined, scraping down sides of bowl as needed.
  5. Store in an airtight container at room temperature for up to 3 weeks.