During the last ten to twenty years, small experimental plantings of Korean nut pines have been made in Ontario, in places as far north as Ottawa and Sault Ste. Marie. Most are making good progress.
In its native habitat which spreads into N. Japan and E. Russia, the Korean pine is slow-growing but may eventually reach 100 feet tall, in a pyramidal form. It is a 5 needle pine, very hardy and makes a good garden tree.
Pine Nut Soup
This soup can be prepared at the last minute and is full of nutritious ingredients.
4 coriander seeds, crushed 1¼ cups ground pine nuts 1 whole clove 2 cups chicken stock 6 green onions, chopped 1½ cups milk 3 Tbs butter ½ cup light cream
Saute the coriander seeds, clove and onions in the butter for 2-3 minutes over low heat. Combine the sauteed mixture, pine nuts and stock and simmer gently for 10 minutes. Add the milk and cream and heat thoroughly. Serve. If you have the ingredients on hand this should take no more than 20-25 minutes to completely prepare.
Pine Nut Poisson
The trick to this recipe is to grind the pine nuts to a grainy consistency, not powdery or pasty.
1¾ lb sole, snapper, or sea trout 4 Tbs peanut or 2 tsp corn oil AND 4 Tbs butter Salt and pepper to taste 1/3 cup capers, drained ½ cup pine nuts, ground 1 Tbs lemon juice 2 Tbs parsley
Cut the fish into 4 portions of approximately the same size. Salt and pepper the pieces on each side. Dredge the fish on both sides in the nuts and press lightly with fingers to make them adhere. In a nonstick skillet heat half of the oil and 1 tsp butter. Add half of the fish and cook until golden on one side. Baste as it cooks. Turn the pieces and cook about 2 minutes or until done if the pieces are thick. Repeat the exact same procedure for the second batch. Transfer fish to a warm plate. Heat the remaining butter in a clean skillet and saute the capers at high heat for one minute, stirring quickly to prevent burning. Add the lemon juice and pour over the fish. Garnish with parsley. Serves four.
Pine Nut Pie
Almost every kind of nut in this book has a good pie recipe and the pine nut is no exception. Perhaps the popularity of the pie is that it allows the unique flavour of the nut to pervade.
4 eggs 4 Tbs butter, melted 1 cup sugar 1 cup pine nuts ½ cup honey 1 unbaked 8 inch single crust pie shell
Combine all the ingredients for the filling, and beat well. Pour the filling into the pastry shell, and bake at 325°F for 45 minutes or until set. Serve cold.
Pine Nut Nog
Egg nog never had it so good. The nuts add a rich and buttery flavour.
2 cups milk 1 tsp ground ginger ½ cup light cream ½ tsp ground nutmeg 3 Tbs sugar 1 egg ½ cup pine nuts
Combine all ingredients in a blender and blend until smooth. Chill for 2 hours, stir well then pour into glasses. Sprinkle with nutmeg and serve straight up or with a small dash of rum.
Korean Pine Nut Milk
An unusual drink that pleases the palate as well as takes the burn out of the mouth during any particularly spicy meal.
1 cup pine nuts 2 peppercorns 4 cups water ½ cup honeyPlace pine nuts, water and peppercorns in a blender and blend until smooth. Strain through fine mesh or cheesecloth, discard residue. Combine liquid with honey. Chill well and serve.
Watercress and Pine Nut Salad
Watercress can be a drab and unexciting vegetable, usually only used as a garnish. Now it has taken front seat as a main part of the meal. Even fussy eaters will welcome this nutritious and tasty dish.
¼ cup olive oil 1 lb. watercress, finely chopped 1 large garlic clove ½ cup diced bacon ¼ cup pine nuts 1 tsp salt ¼ cup hazelnuts, finely chopped ½ tsp pepper
In a heavy 12 inch skillet, heat the olive oil. Cut the garlic clove in half lengthwise and add it to the oil. Cook for 2 minutes, stirring constantly. Remove the garlic and discard. Add all the nuts and cook for 5 to 6 minutes, or until they are browned. Add bacon, salt and pepper. Cook 2 to 3 minutes. Dry watercress before you add it to the oil. Working fast, toss watercress into mixture, making sure it is well coated and barely heated through. If left too long it loses some of its crispiness. Season to taste and serve immediately.
Pasta with pine nuts and sun-dried tomatoes
4 ounces pine nuts 1/3 cup sun-dried tomatoes 4 tablespoons extra-virgin olive oil 1 large onion, thinly sliced 4 cloves garlic, thinly sliced 2 tablespoons capers, rinsed Salt and pepper to taste Grated Parmesan cheese, to taste
Place pine nuts in a shallow baking dish and roast in a 350íF (175íC) oven until lightly browned, 5 to 8 minutes. Remove and set aside.
Place sun-dried tomatoes in bowl and cover with boiling water. Allow to stand until softened, 5 to 10 minutes. Remove tomatoes and reserve 1 cup water. Cut tomatoes into small pieces. Set aside.
In a large saute pan, heat oil; and onion and garlic and saute till tender. Stir in tomato-soaking liquid and mix well. Add sun-dried tomatoes, capers and pine nuts and mix well. Season with salt and pepper. Serve with Parmesan cheese if desired.
Pine nut pancakes with prosciutto-tomato sauce
2 cups all-purpose flour 3 teaspoons baking powder ½ teaspoon salt 2 cups milk 2 eggs, slightly beaten 3 tablespoons olive oil 2 tablespoons chopped, sun-dried tomatoes 2 tablespoons chopped fresh basil ¾ cup pine nuts 2 tablespoons grated Parmesan cheese Olive oil for cooking pancakes Sauce: 2 tablespoons olive oil 2 shallots, chopped 1 clove garlic, minced 4 ounces prosciutto, minced 1 cup canned crushed tomatoes Salt and pepper to taste ½ cup heavy cream
Combine flour, baking powder and salt. Beat together milk, eggs and olive oil. Stir in dry ingredients to the milk mixture. Add sun-dried tomatoes, basil, pine nuts and Parmesan cheese and mix well.
Lightly oil a griddle or skillet and make pancakes using cup batter for each one. Cook 2 minutes one side; 1 minutes on the other.
To make sauce, heat 2 tablespoons olive oil and saute shallots and garlic 3 minutes. Add prosciutto and cook 2 minutes longer. Stir in tomatoes, salt and pepper. Cool 10 minutes. Stir in heavy cream. Heat slightly, do not boil. Makes 4 servings.
Basil Pinenut Pesto
These are traditional proportions from Genoa where, it is claimed, pesto originated. Their pine nuts come from Swiss stone pines, whose close relative the Korean nut pine grows well and yields good crops in Ottawa.
2 oz fresh basil leaves 2 cloves garlic 1 oz Korean pine nuts 3 oz Parmigiano reggiano cheese 1 oz Pecorino romano cheese 8 fl.oz olive oil
I use my grandmother's hand-cranked meat grinder instead of a traditional marble mortar and pestle. Simply put everything non-liquid through it, including solid cheeses, then cream lightly with a spoon.
Provided by SONG. Feel free to copy with a credit.