Description
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.
Description
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.
Description
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.
