Description
As seen on the Hallmark Home & Family Channel. Featuring nutrient-rich cranberries, walnuts and orange juice, this tart-sweet combination is perfect for your holiday breakfast or brunch. Make ahead the night before and pop in the oven in the morning!
* Nutrition information is for French Toast only
Ingredients
Overnight Walnut French Toast
- 8 slices Texas Toast or 1-inch thick slices French bread
- 2 1/2 cups milk or walnut milk
- 1/2 cup sugar
- 1/4 cup butter, melted (plus extra for baking dish)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 6 eggs
Cranberry Walnut Ginger Compote
- 1/2 cup toasted California Walnuts, coarsely chopped
- 2 cups cranberries
- 1/2 cup orange juice (juice from 2 oranges)
- 1/2 cup maple syrup
- 1/4 teaspoon ground ginger
- Zest from 1 orange
Instructions
Overnight Walnut French Toast
- Preheat oven to 350°F.
- Place bread on a baking sheet and bake for 5 minutes or until it’s lightly toasted on the outside, but still very soft on the inside. Butter a 13 X 9– inch baking dish.
- Whisk together milk, sugar, butter, extract, cinnamon and eggs in a large bowl. Dip each bread slice into mixture and let soak for about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly if necessary.
- Cover and refrigerate for a few hours or overnight.
- Preheat oven to 350°F. Bake for 50 to 60 minutes or until it’s golden brown and somewhat firm to the touch. Serve immediately.
Cranberry Walnut Ginger Compote
- To toast walnuts: Preheat oven or toaster oven to 350°F. Place walnuts on a baking sheet and toast for 8 minutes. Remove from heat and chop coarsely.
- On medium heat, bring to a boil and stir frequently for 12-15 minutes until the cranberries pop and the liquid starts to reduce.
- Serve warm or transfer to container and refrigerate once cooled.
Ingredients
Harissa-Spiced Lamb Chops
- 8 lamb chops
- 1 1⁄2 tablespoons Harissa spice mix 1 tablespoon chopped mint
- 1 tablespoon chopped parsley
- 1⁄2 cup Grapeseed oil, as needed
- 1 cup pistachios, crushed
Pistachio Romesco
- 1 red bell pepper
- 1⁄4 cup extra virgin olive oil
- 1⁄2 red onion, sliced
- 2 Roma tomatoes, diced
- 2 garlic cloves, sliced
- 4 Piquillo peppers (canned)
- 1⁄4 cup sourdough croutons
- 1⁄2 cup pistachios, crushed
- 1 tablespoon red wine vinegar
- Salt and pepper
Glazed Eggplant
- 2 Japanese eggplants
- 3 tablespoons sherry vinegar 2 tablespoons honey
- Olive oil, as needed
- Salt and pepper
Pistachio Raita
- 1 cup thick Greek yogurt
- 1⁄2 cup cucumber, peeled, seeded, and grated
- 2 cloves garlic, peeled, germ removed and finely grated 1⁄2 lemon, zested
- 2 tablespoons mint, chopped
- 2 tablespoons pistachios, crushed
- Salt and pepper, as needed
Instructions
Prep Ahead
- Combine the Harissa spice mix and herbs with the grapeseed oil and blend using a hand blender until it forms a paste. Pour over the lamb and refrigerate for 1-2 hours or overnight.
- Slice the eggplant into 1-inch slices.
- Crush the pistachios using a pot until they are finely chopped. Reserve.
- Over an open flame, blacken the skin of the red bell pepper. Transfer the pepper to a bowl and cover it with plastic, steam at room temperature for 10 minutes. Peel the black skin from the red pepper and trim away the seeds.
- Thinly slice the red onion, Piquillo peppers, 2 cloves of garlic and combine in a bowl. Roughly dice the tomatoes and combine in the same bowl. Reserve.
- Peel, seed and grate the cucumber. Toss it with 1 teaspoon of salt and rest at room temperature for 10 minutes to extract the liquid. Squeeze dry the grated cucumber and transfer to a small bowl.
- Mix the Pistachio Raita, then combine all ingredients in the bowl with the grated cucumber, season with salt, lemon zest and pepper to taste. Mix in the crushed pistachios and chopped mint.
Instructions
- For the Pistachio Romesco: Heat 1 tablespoon of olive oil in a large sauté pan over high heat. Add the onion, tomatoes, garlic, and Piquillo peppers. Sauté until the onions are tender and the liquid has evaporated; about 4 minutes. Transfer peppers and cooked vegetables to a blender with the croutons, pistachios, and vinegar. Blend until smooth and while running, pour in the remaining olive oil until emulsified. Season, to taste, with paprika, salt and pepper.
- For the Glazed Eggplant: Heat a thin layer of olive oil in a large sauté pan over high heat. Add eggplant in a single layer (you may need to do this in batches) and sear until golden brown on both sides. Reduce heat to medium and deglaze using the sherry vinegar and honey. Bring to a simmer until reduced to a glaze.
- For the Lamb Chops: When ready to serve, preheat a grill to medium-high heat. Season the marinated lamb with salt and pepper and then grill the lamb until it is cooked to your desired temperature (about 5 minutes for medium rare). Remove from the grill and let rest for a few minutes. Brush some Romesco Sauce on each side of each chop and dip them in the reserved crushed pistachios to coat them.
Assembly
- Spoon some Romesco sauce onto each plate and drag a spoon across it to make a well.
- Place 4 slices of glazed eggplant over the sauce and sprinkle some toasted pistachios on top.
- Divide the lamb chops between the plates and serve the Raita on the side.
Description
Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.
Ingredients
- 2 cups unsweetened almond milk
- 2 cups unsweetened rice milk
- 8 tablespoons almond protein powder
- 1 ½ tablespoons honey
- 2 teaspoons vanilla extract
- ½ vanilla bean, scraped (optional)
- ½ – 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 4 cinnamon sticks, as garnish
- ice, as needed
Directions
- Place both milks, protein powder, honey, vanilla, ground cinnamon and sea salt in a blender and process until smooth.
- Pour over ice, garish with cinnamon stick, and enjoy immediately, or portion into bottles, refrigerate and enjoy for snacking on the go.
Description
Taste the flavor of Oregon’s state nut in chef Kei Ohdera’s Hazelnut Grits.
Ingredients
- 1 tablespoon baking soda
- 1 pint whole raw Oregon hazelnuts
- 2 small onions, divided
- 1 1/2 cups water
- 2 tablespoons cornstarch mixed in 1/4 cup water
- 5 tablespoons grapeseed oil, divided
- 3 cloves garlic, minced
- Salt and White pepper
Instructions
- In a medium saucepan, bring water to just a boil then reduce heat to medium-low until water is simmering. Add baking soda first, then hazelnuts. Simmer for 15 minutes or until the skins have softened. Drain hazelnuts and remove skins*. Pulse the hazelnuts several times in a food processor until finely chopped (approximately the size of a grain of rice). Set aside.
- Finely mince one onion and set aside.
- Take the second onion and slice evenly. Heat 1 tablespoon grapeseed oil in a medium saucepan over medium heat. Add the sliced onions to a saucepan and reduce heat to low. Cook until onions are soft and translucent, but not browned.
- Add water and bring to a simmer. Whisk in cornstarch slurry and cook for 1-2 minutes.
- Using an immersion blender, slowly pour in 3 tablespoons grapeseed oil and blend until smooth. Pour mixture through sieve to remove any chunks and set aside.
- Add remaining 1 tablespoon grapeseed oil to a separate pan and cook over medium heat. Once the oil is hot, add minced onion and garlic and cook for 1-2 minutes, being careful not to burn the garlic. Add finely chopped hazelnuts and onion-cornstarch mixture. Stirring continuously and cook until thickened and the mixture resembles the consistency of grits.
- This recipe is easily customized by adding toppings such as fried shallots and herbs such as cilantro and parsley.
*To remove skins, rub hazelnuts vigorously with a clean dish towel.
