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Season: Winter

Coco-Java Almond Butter Spread

Description

This creamy almond butter is blended with cocoa powder, cacao nibs, espresso powder and coconut flakes to create a robust flavor profile suitable in snack applications or delicious as a standalone spread or dip.

Ingredients

  • Almond butter 24 oz
  • Cocoa powder, 100% cacao 0.90 oz
  • Cacao nibs 0.90 oz
  • Espresso powder, fine ground 0.30 oz
  • Coconut flakes, unsweetened 0.60 oz
  • Coconut sugar, pure, refined 0.90 oz

Instructions

  1. Place all ingredients in a mixing bowl. Stir to evenly combine.
  2. Place Java Chocolate Almond Butter Spread in a sealed container and store at room temperature or refrigerator.

Almond, Farro And Black Bean Salad With Cilantro

Ingredients

  • 2 ounces slivered almonds
  • 1 1/2 cups water
  • 1/3 cup farro
  • 15-ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen, thawed shelled edamame or frozen green peas, thawed
  • 1/3 cup diced red onion
  • 1/4 cup extra-virgin olive oil
  • Grated rind and juice of 1 large lemon
  • 2 teaspoons Dijon coarse-grain mustard
  • 1 medium garlic clove, minced
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon dried red pepper flakes, optional
  • 1 cup chopped fresh cilantro

Instructions

  1. Heat a medium saucepan over medium-high heat.
  2. Add almonds and cook two minutes or until beginning to lightly brown, stirring frequently.
  3. Remove from saucepan and set aside on separate plate.
  4. Add water to saucepan, bring to a boil over high heat, stir in farro, reduce heat to medium-low, cover and simmer for 15 minutes or until just tender.
  5. Drain in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid.
  6. Meanwhile, combine remaining ingredients, except cilantro, in a medium bowl.
  7. Stir in drained farro and cilantro and mix until blended.
  8. Note: For an even fresher flavor, add one cup diced cucumber.

PISTACHIO MINT CRUSTED RACK OF LAMB

Description

Recipe by Carol Kicinski.

Ingredients

  • 2 Racks of lamb, 8 bone each, trimmed and frenched
  • Kosher salt and black pepper
  • 3 tablespoons Olive oil, use divided
  • ½ cup Shelled, roasted, salted pistachios
  • 3 cups Mint leaves, loosely packed
  • 3 cloves Garlic, minced
  • Zest and juice of 1 lemon

Instructions

  1. Preheat oven to 450° F. Heat an oven proof skillet large enough to hold both racks of lamb until hot over medium-high heat. If you do not have a skillet large enough for both racks then place a roasting pan in the oven to heat up as the oven does.
  2. Season the lamb generously with salt and pepper on both sides. Heat one tablespoon of oil in the pan and sear the lamb on all sides for about 2 minutes per side. Let the lamb cool a little.
  3. Put the pistachios in the bowl of a food processor and pulse a few times to grind them. Add the remaining 2 tablespoons of olive oil, the mint, garlic, zest and juice of lemon. Process until it turns into a paste. Spread the paste on the meat-side of the lamb racks pressing down firmly. Place the lamb racks back into the skillet (or roasting pan) bone-side down. Roast for 20 minutes for medium rare, 25 minutes for medium. Cover the lamb with foil and let sit for 10 minutes before cutting the lamb into chops, use a sharp, thin knife to carve.

POTATO GNOCCHI WITH PISTACHIO & BASIL PESTO

Description

Recipe by Chef Ethan Stowell.

Ingredients

FOR PISTACHIO AND BASIL PESTO:

  • 2 cups Fresh basil leaves, tightly packed
  • 1 cup Pistachios, shelled, toasted
  • 4 Garlic cloves, peeled
  • 1 cup Extra virgin olive oil
  • ½ cup Freshly grated Parmigiano-Reggiano
  • Salt and pepper

FOR POTATO GNOCCHI:

  • 2 pounds Russet potatoes, washed
  • 4 Large egg yolks
  • 2 cups Unbleached flour
  • 2 tablespoons Salt
  • Extra virgin olive oil

Instructions

  1. Preheat oven to 350°F.

FOR PISTACHIO AND BASIL PESTO:

  1. Place basil, pistachios and garlic cloves in a food processor; pulse until a rough puree.
  2. Add extra virgin olive oil and continue to pulse until oil, basil and pistachios have all combined into a smooth puree.  Transfer sauce to a large work bowl; fold in cheese and season to taste with salt and pepper.  Set aside.

FOR POTATO GNOCCHI:

  1. Brush each potato lightly with extra virgin olive oil.
  2. Wrap each potato in aluminum foil and bake in oven until tender, for about one hour.
  3. When potatoes are cool enough to handle, peel and pass them through a food mill or potato ricer which yields about 3 cups of sieved potatoes.  On a clean work surface, mound sieved potatoes with a well in the middle.  In the well place egg yolks, 2 cups of flour and salt.
  4. Mix all the ingredients together and make sure to dust work surface with additional flour as needed to avoid sticking.
  5. Once potato dough has come together, knead until smooth and even, with no visible bits of egg or flour. Keeping work surface and dough lightly floured, cut dough into 4 even pieces.
  6. With hands, roll each piece into a rope until diameter is about ½ inch thick.
  7. With a knife, cut down the rope to form ½ inch by ½ inch squares.
  8. Dust gnocchi with flour and continue until all dough has been formed into gnocchi.
  9. Discard any irregular shaped gnocchi, as it will not cook evenly.
  10. Place gnocchi on a lightly floured sheet pan until ready to cook and serve.
  11. Bring a large pot of water to a soft boil.  Drop gnocchi into the water, work in batches if necessary, and cook until all gnocchi float to the surface of the water, about 1-2 minutes.
  12. Remove gnocchi from water and place in a large mixing bowl.  Toss with pistachio and basil pesto sauce to taste, season with salt and pepper and serve while hot with freshly grated Parmigiano-Reggiano on the side.


 

GREEN MONSTER SMOOTHIE

Ingredients

  • 1 cup Spinach
  • 6 Sprigs parsley
  • ½ English cucumber
  • ½ cup Honeydew melon
  • 1 tablespoon Honey
  • ½ teaspoon Salt
  • ⅔ cup Ice water
  • ½ cup Salted American pistachio kernels

Instructions

  1. Blend until smooth.

PISTACHIO POBLANO CHILE MOLE WITH TORTILLAS

Description

Recipe by Ben Berryhill.

Ingredients

  • 1 Onion, peeled and rough chop
  • 2 Thick Corn Tortilla, cut into ½ inch pieces
  • 4 Tomato, remove stems and seeds
  • 5 Garlic cloves, minced
  • 1 bunch Cilantro, remove stems
  • 3 cups Chicken Stock or Broth
  • ½ cup Whole Roasted Pistachios, ground
  • 3 Roasted Poblano Chile, peeled and seeded
  • Salt, to taste
  • ¼ cup Crema Fresca or mexican creama
  • 1 ounce Cotija Cheese, peeled or grated

Instructions

  1. In a two quart sauce pot, sauté onions and tortilla pieces until they are lightly browned. Add tomato, garlic, and cilantro and sauté until wilted and fragrant. Add stock or broth and ground pistachios and simmer and stir for 20 minutes.
  2. Remove from heat and allow to cool long enough to work with.
  3. In a blender combine sauce and cleaned poblanos. Puree until smooth and season with salt to taste.
  4. Heat and serve in a warm ceramic bowl. Garnish with crema and cotija cheese. Serve with warm thick corn tortillas.

Blueberry Hazelnut Breakfast Cookies

Ingredients

  • 1 cup ​Oregon hazelnuts
  • 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

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. 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.
  3. Transfer hazelnut-flour mixture to a large bowl along with oats, cinnamon, baking soda, and salt. Stir to combine.
  4. 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.
  5. 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.
  6. Bake until browned and set, 15-18 minutes. Let cool completely on baking sheet.

Oregon Cheese and Hazelnut Board with Honey

Description

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

  1. Arrange the cheeses on a large round wood cheese board or a serving tray.
  2. Place the jars of honey on the board and then fill in the remaining spaces with hazelnuts and berries.
  3. Finish the board with sliced baguette and your favorite crackers.

*Pair with: The Eyrie Vineyards Chardonnay Estate

Baked Pears with Hazelnut, Brown Sugar and Rosemary Crumble

Description

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

  1. Preheat the oven to 400 degrees F. Spray a casserole dish large enough to fit the four pear halves with non-stick cooking spray.
  2. 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.
  3. 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.
  4. Divide the topping among the 4 pear halves. Mound and press the topping over the pears.
  5. 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.
  6. Transfer the warm pears to serving plates. Sprinkled with roasted hazelnuts, drizzle with warm honey, and garnish with rosemary leaves.

Sweet and Spicy Hazelnut Snack Mix

Description

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

  1. Preheat the oven to 250 degrees F and spray a large rimmed baking sheet with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.