Hazelnut Sweeties
Hazelnuts can have delicate flavour, but are well worth gathering, as you will see from this recipe.
2 cups hazels, finely chopped 1 egg white 2 cups sifted confectioner's sugar 2 tsp butter
Mix the egg white and the sugar. Add the butter and beat until creamy and smooth. Then work in the hazels and form into balls. Do not cook, just eat, then go gather some more hazels.
Fil's Hazelnut Macaroons
This recipe makes about 5 dozen macaroons that just melt in your mouth.
3 cups ground hazelnuts 5 egg whites 1/8 tsp salt 2 cups sifted confectioner's sugar ½ cup sifted flour 1 tsp baking powder
Add the salt to the egg whites and beat until it stands in peaks. Gradually beat the sugar and the flour. Stir in the nuts and the baking powder. Drop the batter, ½ tsp at a time about 1½ inches apart on a shallow, greased pan or cookie sheet. Bake in a slow oven for 15 minutes, or until the edges take on a golden tinge. Once cooled, store the macaroons in closed container for as long as they last.
Hazelnut Macaroons
1 large egg 1/2 cup white sugar 2/3 cup ground hazelnuts 1 oz butter 1 clove garlic
Mix with a spoon. The result should be a wet dough - a bit too wet to roll it into balls with your fingers but close. Spoon out in teaspoon to tablespoon size (depending on preference) onto a cookie sheet. Bake until just brown on the edges, about 15 minutes at 325°F. Let cool, then enjoy. Foolproof!
I have tried blenders, coffee grinders and nut choppers, but find the best is to put the nut meats through an old-fashioned hand-cranked meat grinder. Put the chocolate, garlic, or whatever in first, then the nuts, then just enough dry bread to clean out the grinder.
Hazelnut Sauce
This sauce is great when used with any fish, lamb or beef meal that needs perking up. It enhances the flavour rather than smothering it as many sauces tend to do these days.
¼ cup ground hazelnuts 8 Tbs butter, softened 3 stalks parsley, chopped 1 clove garlic, chopped 1 Tbs onion choppedCombine all ingredients, and let stand for 30 minutes before serving. A few fresh mint leaves chopped in with the parsley makes a nice variation when serving this with lamb.
Hazelnut Plantain
An unusual casserole dish that adds excitement to the regular fare. Plantain (Plantago major) is often found growing in yards and vacant lots, so even those in the city don't have to work to hard to get it. Keep in mind that it is the leaf of this plant that is called for in the recipe, not the long seed head that has been seen draped from the corner of Huck Finn's mouth.
¼ pound lean bacon, diced 1½ cups beef stock ½ cup wild onion, finely chopped 1 tsp salt ½ tsp pepper 12 cups plantain leaves cut in strips 2 Tbs sugar ½ lb hazelnuts, finely chopped 1½ cups red wine 2 Tbs wine vinegar
Preheat the oven to 350°F. In a heavy skillet cook bacon until crisp and golden. Remove bacon and save. Cook the onion in the fat until it is soft but not brown. Stir in the plantain leaves and toss until all the leaves are well covered with fat. Put the greens in a 5 quart flameproof casserole and cover tightly, cook over low heat for 15 minutes. Add the wine, vinegar, stock, salt, pepper, sugar and the bacon. Cover and bake in oven for 1 hour. Add the chopped hazelnuts, cover and put back in the oven for another hour, making sure the liquid does not cook away too fast. The greens are cooked when they are tender and the liquid has been absorbed. Season more to taste if so desired. Serve with pride.
Kathleen's Hazelnut Sensation
This recipe was donated by one of our long standing members, when she started bringing this cake to Chapter meetings our attendance improved.
¾ cup sifted flour 2 pkg. pitted dates (whole) ¾ cup sugar 1 cup maraschino cherries (whole) ½ tsp. baking powder 3 eggs ½ tsp. salt 1 tsp. vanilla 3 cups hazelnuts (whole)
Sift first 4 ingredients. Mix nuts, dates and cherries (well drained) in a bowl, and sift dry ingredients over them. Mix with hands. Beat eggs until foamy and add vanilla, stir into nut mixture until well mixed. Spread evenly in greased 9x5x3 pan, which has been lined with waxed paper. Bake in 300°F oven for approximately 45 minutes. Cool in pan on wire rack for 15 minutes. Remove from pan, peel off paper and let cool again. Wrap in foil and store in refrigerator. This is easier to slice after it has mellowed for several days. This recipe takes time, but it's well worth the wait.
Chocolate Hazelnut Bombe
"Bombes" are rather complicated to make, but will certainly will not "bomb" with your guests!
1½ cups (½ lb) hazelnuts Peel of ½ lemon, cut into thin long strips (yellow part only) 4 cups half and half cream 2 cups whipping cream 12 large egg yolks 1½ cups sugar 8 oz. semisweet chocolate, grated 1 vanilla bean, 6-7 inch split lengthwise 1 cup unsweetened cocoa ½ cup strong hot coffee
Spread hazelnuts in a 10x15 inch baking pan. Place in a 350°F oven and toast nuts until browned under skins, 15-20 minutes, shaking pan every once in a while. Pour nuts onto a towel and rub briskly to remove skins; separate nuts. In a 5 quart pan, combine half and half, whipping cream, sugar, vanilla bean, and lemon peel. Place over medium heat and cook, stirring, until sugar is dissolved and mixture is hot.
In a large bowl, beat egg yolks, then gradually whisk in 2 cups of the hot cream mixture. Stirring constantly, pour egg mixture back into pan. Cook, stirring, until mixture coats the back of a metal spoon in a thin even layer, 10 to 15 minutes. Remove from heat at once, let stand until slightly cooled, then cover and chill as long as overnight.
Pour egg mixture through a fine strainer into a bowl. Rinse vanilla bean and let dry for later reuse; discard lemon peel. In a bowl, combine chocolate and cocoa. Add hot coffee and stir until chocolate melts and mixture forms a smooth paste. With a whisk, gradually blend chocolate mixture and half of the chilled cream mixture. Pour into a 2 quart ice-and-salt or self refrigerated ice cream maker; to freeze, follow manufacturer's directions. Meanwhile, place a 10 cup metal bowl in the freezer. When the chocolate ice cream is firm, quickly spread it over the inside of the bowl to make an even layer. Return to the freezer.
Whirl hazelnuts, a handful at a time, in a blender until they form a smooth paste. With whisk, mix nut paste smoothly into the remaining cream mixture. Rinse and dry container of ice cream maker; add the nut mixture and freeze. Spoon frozen nut mixture into center of chocolate-lined bowl; work quickly and pack in evenly. Cover and freeze until hard, at least 6 hours or longer.
To unmold, immerse bowl just to rim in very hot tap water until edges begin to melt slightly. Working quickly, lift bowl from water and, with your hand, twist the frozen mixture to rotate and help loosen the suction that holds bombe in place. Invert bowl on a flat chilled plate to release ice cream; if it doesn't come out of the bowl, repeat process. With spatula, smooth surface of unmolded ice cream and return to freezer to firm surface, about 30 minutes. At this point you can wrap the dessert airtight and freeze it as long as two weeks.
To serve, let ice cream stand at room temperature to soften slightly, 15-30 minutes. Using a thin sharp knife dipped frequently in hot water, cut ice cream into wedges. Makes 14 to 16 servings.
Crazy Hazel's Tarts
Hazel wasn't so crazy to have made and served these tarts.
6 Tbs butter, melted ¼ cup milk 1 cup dark brown sugar 1¼ cups hazelnuts, chopped 2 eggs, beaten 6 3-inch unbaked tart shells
Combine the butter and sugar, and stir until well mixed. Beat in the remaining ingredients, pour into the tart shells. Bake at 350°F for 30-35 minutes or until done.
Lemony Hazelnut Tart
The refrigerated dinner rolls speed up the preparation time for those time-conscious cooks, but if you have a favourite crust recipe, and a little extra time, by all means do it from scratch!
1 8oz can refrigerated crescent dinner rolls 1 tsp vanilla 4 eggs 1 cup sugar 1 cup shredded coconut ¼ cup flour 1 cup hazelnuts, finely chopped 3 tsp lemon peel, grated 2 Tbs powdered sugar 4 Tbs lemon juice
Separate crescent rolls into 8 triangles. Place triangles in lightly greased 10 inch tart pan or 10 inch pizza pan. Press over bottom and up sides to form crust, seal perforations. Bake at 350°F for 5 minutes. Cool 5 minutes. Gently press sides of warm crust to top of pan. In a large bowl, combine sugar, flour, lemon peel, lemon juice, vanilla and eggs. Beat 3 minutes at medium speed. Stir in coconut and hazelnuts. Pour filling into cooled crust. Bake 25-30 minutes or until filling is set. Cool and dust with powdered sugar. Store in refrigerator. Makes about 10 servings.
French Biscuits
These buttery biscuits are addictive. Hazelnut chocolate cream can be found in food specialty shops in the area and in some bulk and health food stores. Once again this is an easy, fast recipe for those who don't have a lot of time to spend in the kitchen. These are great for company.
3 oz. butter 2 oz. icing sugar 4 oz. flour hazelnut-chocolate cream and some hazelnuts
Cream the butter and sugar, then add the flour and make into dough. Put into the refrigerator to firm. Roll and cut the cold dough into cookie shapes about 1/8 inch thick. Bake at 325°F until they turn golden. Cool on rack. Spread cream on one side of a cookie and place another cookie on top, making a sandwich. Drop ½ teaspoon of hazelnut-chocolate cream on the top and garnish with half a hazelnut. Serve with your favourite tea or coffee (see the recipe for Chestnut Coffee).
Orange Spiced Hazels
This recipe coats the tantalizing hazelnut in a mouth watering orange sweetie. It makes about 3 cups.
1½ cups icing sugar 2 Tbs cornstarch 1 tsp cinnamon ¾ tsp ground cloves (or less) ¼ tsp ground allspice 1/8 tsp salt 2 Tbs grated orange rind 2 egg whites 3 Tbs orange juice 2 cups hazelnuts
Sift the icing sugar, cornstarch, cinnamon, cloves, allspice and salt together. Stir in the orange rind. Beat the egg whites slightly in a separate, small bowl and blend in the orange juice. Stir the nuts into the egg/juice mixture. Then lift them out with a slotted spoon, allowing them to drain well. Roll them in the sugar mixture until they are well coated. Spread the coated nuts on a cookie sheet so they do not touch one another. Bake in a 250°F oven for 20 minutes until thoroughly dry. Cool completely, store in a covered container. Specially good to munch while watching TV movies on your VCR; could replace popcorn!
Hazelnut Cookies
½ cup butter ½ cup sugar 1 cup ground roasted hazelnuts 1 cup flour 1 egg yolk ½ tsp vanilla 2-3 dozen whole hazelnuts
Cream butter until smooth, then gradually add sugar. Mix in remaining ingredients except whole nuts, and knead until well mixed. Form into small balls and press a hazelnut on top. Brush with egg white and bake on greased cookie sheet 10-15 min. at 160C/325°F. Makes 2-3 dozen, depending on size.
Hazelnut Soup
2 cup ground unroasted hazelnuts 1¼ cup beef or chicken broth 1 medium onion, diced 1½ Tbsp chopped parsley salt and pepperMix together all ingredients in a large saucepan, bring to a boil, then simmer gently, stirring occasionally, for 1 hour. Serve hot. This is a rich soup; only small servings are necessary. Serves 4-6.
Hazelnut Torte
4 eggs ¾ cup white sugar 2 Tbsp flour 2½ tsp baking powder 1 cup hazelnuts Mocha Filling: 2 Tbsp soft butter 1 cup icing sugar 2 Tbsp hot strong coffee 1 tsp cocoa ½ tsp vanilla 1 cup whipping cream
In blender, whirl eggs and white sugar until thoroughly mixed. Add flour, baking powder and hazelnuts. Blend at high speed. Pour into 2 8-inch greased layer pans. Bake at 350°F for about 20 minutes. Make filling by creaming together butter and icing sugar. Add coffee, cocoa and vanilla. Spread between layers. Whip cream and spread over top of cake. Serves 8.
Carrot & Hazelnut Cake
3 cups flour 1 tsp. cinnamon 1 tsp. salt 2 cups sugar 1 1/3 cups salad oil 1 cup chopped hazelnuts 2 tsp. baking powder 2 tsp. baking soda 4 eggs 2 tsp. vanilla 3 cups grated carrots
Combine flour, baking powder, baking soda, salt & cinnamon in bowl; mix. Beat eggs until very light. Gradually add sugar, beating all the time. Beat until fluffy. Add vanilla. Gradually add in salad oil. Blend in dry ingredients. (Very thick batter.) Stir in carrots and hazelnuts.
Turn batter into well-greased & floured 10 inch tube pan. Bake in 325°F oven for 1 hour and 15 minutes. Remove & cool. Dust with icing sugar or ice with cream cheese icing. Freezes well. Keeps in fridge up to one month.
Cream Cheese Icing for the Carrot & Hazelnut Cake:
1 8 oz. package. cream cheese 1 lb. icing sugar 2 Tbsp. vanilla 4 Tbsp. butter
Cream together. Ice cake & decorate with Hazelnuts.
Basil Hazelnut Pesto
Wine, although not traditional Italian practice, distributes the flavours differently than oil.
2 oz fresh basil 1 oz fresh parsley 3 cloves garlic 4 oz hazelnuts 4 oz Parmesan cheese 1 fl.oz red wine 8 fl.oz olive oil
Put everything through a meat grinder, or combine the Italian way by pounding in a mortar & pestle.
Pumpkin Nut Bread
1½ cups flour ½ teaspoon bicarbonate of soda ½ teaspoon grated nutmeg ½ teaspoon cinnamon 1½ cups granulated sugar ½ teaspoon salt 2 eggs, beaten ½ cup oil ½ cup mashed, cooked pumpkin 1 cup water or wine ¾ cup chopped hazelnuts
Sift flour and soda, stir in other dry ingredients. Add eggs, oil, pumpkin and water. Stir batter well. Fold in nuts. Bake in a greased, 9"x4" loaf tin on the centre rack at 350 for 1 hour. Test with a toothpick. If too moist, bake for another 15 minutes.
Provided by SONG. Feel free to copy with a credit.