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Combine ingredients in a 1-qt. container. Cover and let sit at room temperature for 1 hour, or cover and chill up to 1 month. Bring to room temperature before serving.
Nutritional Content2 tablespoons per serving. One serving contains: Calories (kcal) 60 Fat (g) 3 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 0 Total Sugars (g) 7 Protein (g) 1 Sodium (mg) 0Reviews Section
Learn to Make Amazing Nocino (Walnut Liqueur)
Nocino is a complex, nutty, and slightly bitter dark-brown liqueur that is usually served as an after-dinner digestivo. Nocino can also be used to “correct” a shot of espresso (espresso with a shot of liquor is called a "caffè corretto," or "corrected coffee"), poured over gelato, mixed into cocktails, or used in place of vanilla extract in baking, especially when making biscotti.
Made from unripe green walnuts (noci), the beverage is commonly associated with the date of June 24 (the Feast Day of San Giovanni, the patron saint of Florence) because traditionally that was the day when the walnuts were gathered for making the liqueur.
Most commercial versions of nocino contain artificial caramel color and flavoring and are not true infusions from fresh walnuts—so it's really worthwhile to make your own. Though it can be tricky to track down the green (sometimes known as "wet") walnuts, once you've got them, the rest is simple and mostly hands-off—it just requires some patience, as it takes time for the final results.
Green walnuts are only available for a brief time every June, so while you don't necessarily need to make them on San Giovanni's feast day, the window of opportunity is limited (besides walnut liqueur, they are also used to make pickled walnuts). If you happen to live in a place where walnuts are grown, you can try buying them directly at a walnut farm.
Even if you've had a walnut tree and helped with walnut harvests, you may never have examined a green walnut up close. When sliced in half, the unripe walnut is clear, with a jelly-like texture. It can look like a tiny, translucent brain.
Recipes for nocino vary widely depending on the spices used. Some add juniper berries, vanilla beans, or orange zest. These instructions are very sparing with spices since a good nocino doesn’t taste strongly of any individual one. The green walnut flavor should predominate: nutty, slightly bitter, a touch oaky, a bit vanilla-y, and sweet.
- Preheat oven to 350°F. Toast pecans and walnuts on a rimmed baking sheet, tossing once, until fragrant and lightly browned, about 10 minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat. Cook, swirling pan occasionally and scraping bottom with a wooden spoon, until butter turns caramel-brown and smells nutty, about 5 minutes.
- Add corn syrup, maple syrup, orange zest and juice, vanilla, and salt, whisk to combine, and bring to a simmer. Add pecans and walnuts and continue to simmer until liquid is thickened and coats the back of a spoon, about 5 minutes. Transfer to a serving bowl and serve warm or cool.
- Nuts can be made 5 days ahead store in an airtight container and chill. Rewarm in a microwave for 45 seconds on high or in a saucepan over medium heat.
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Fall baking and nuts go together and these Caramelized Walnuts are fun to make and wonderful to munch on. They are also great for topping cakes or cupcakes. If you have had caramelized nuts at the county fairs, you’re going to love how easy it is to make them. I love different nuts in all forms: Raw, roasted, smoked, salted, unsalted, and of course caramelized.
My love of nuts has been with me since I was a little girl growing up in Tabriz, Iran. Iran has some of the best nuts in the world. Persians love nuts so much that there are several large nut stores in most cities that exclusively sell nuts. Some of the more traditional stores roast their nuts in the premises, and oh man it smells so good. These nut stores are called “Ajili.” So to put it in a nutshell, Persians are nuts about nuts!
So to begin making Caramelized Walnuts, add all the ingredients to a medium nonstick skillet and stir over medium low heat until the sugar dissolves and a syrup forms. Keep stirring until the syrup starts bubbling. Keep stirring.
After about 8 minutes or so the water cooks off and all the sugar that has coated the walnuts starts to crystallize, keep stirring!
Now the crystallized sugar starts to melt into a shiny coat that covers the walnuts. Continue stirring until all the sugar has melted. Transfer the walnuts in a single layer onto a baking sheet lined with aluminum foil. Wait until walnuts cool completely before you try one, because trust me nothing burns your tongue like a caramelized walnut!
So here it is… so beautiful, so crunchy and delicious, that you might have a hard time waiting to use them over your cakes or cupcakes. I like to serve them as a crunchy healthy snack but I also use them as garnish for my baking they taste wonderful on my Carrot Cake.
Easy Brown Sugar Walnut Bars
These easy vanilla-flavored walnut bars are made with brown sugar chopped walnuts. The bars are moist and chewy. They are an excellent option for anyone sensitive to chocolate, and they make a tasty treat for kids and adults alike.
The bars are similar to blonde brownies but made without the addition of chocolate. You can, of course, add some chocolate chips to the batter along with the walnuts. Or add some white chocolate or butterscotch chips. Pecans are another option for these tasty bars. Another way to dress them up is with a drizzle of melted chocolate or almond bark. Melting wafers come in all kinds of flavors and colors to fit any occasion or season.
Cut the brown sugar bars into squares for serving or try something different: dice or crumble a few bars and make brownie sundaes with ice cream and your favorite ice cream topping. A caramel or butterscotch sauce would be delicious or drizzle chocolate fudge sauce over the sundae.
Take these bars along to the office or wrap individual bars and take them to a local bake sale.
- ½ pound sweet butter
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 1 ½ cups dark brown sugar
- 1 cup chopped walnuts
- 3 tablespoons butter, melted
- 3 eggs
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Beat sweet butter and cream cheese together in a bowl with an electric mixer until smooth and creamy. Gradually stir flour into butter until forming a dough. Shape dough into 1-inch balls and place into 3/4-inch muffin cups. Press dough into the bottom and sides of each muffin cup.
Mix brown sugar, walnuts, melted butter, eggs, and vanilla extract together in a separate bowl. Spoon about 1 teaspoon of walnut filling into the dough cups.
Bake in the preheated oven until edges of cookies are lightly browned and filling is cooked through, about 25 minutes.
Banana Nice Cream With Wet Walnuts
Posted: Mar 18, 2019 by Lori Modified: Jun 17, 2019 · This post contains affiliate links.
Today we're taking the Banana Nice Cream we all know and love and fancying it up with simple, naturally sweetened Wet Walnuts! Kids and grown-ups alike will love this recipe. Both the ice cream and wet walnuts are easy to make and require very little hands on time.
You can enjoy banana nice cream soft-serve style, or freeze it for a couple of hours to make it scoopable. While your ice cream freezes, simply heat up the wet walnut mixture, and then let it cool. Add a few more toppings if you like. vegan ice cream sundaes for everyone!
I'm going to assume you've already tried frozen banana ice cream. And if you haven't tried it, you've at least heard of it, right? Frozen bananas have been improving our smoothies and giving us a healthy, creamy, delicious alternative to ice cream for some time now, and you can find many creative variations online. So I won't bore you with my thoughts on why frozen banana nice cream is the bomb (but it really, really is)! I'll get straight to a few notes about our topping, wet walnuts!
There's a good chance that the gooey, sweet, and crunchy wet nut topping you find in most ice cream shops is made from corn syrup and likely contains dairy. As far as homemade versions go, you can find recipes online that don't call for butter or milk, but some do. And almost all of them call for corn syrup. None of these ingredients are welcome in my kitchen, and if you've found my blog, you're probably interested in healthier alternatives, too. Luckily, making wet walnuts with maple syrup is a breeze! And if you want to tone down the darker color and maple flavor, you can use a blend of maple and agave. In a matter of minutes you have a sundae topping that can be used warm or chilled and that will keep in the fridge for weeks!
How to make vegan wet walnuts
Combine the maple syrup (and agave, if using), walnuts, vanilla and salt in a small sauce pan. Over medium heat bring the mixture just to a slow boil. Immediately pour the mixture into a small bowl and let it cool. It really is that simple!
On one occasion I let the mixture cook for several minutes, and once it cooled it was WAY too hard. In fact, I was afraid the cute little glass jar I'd poured it in was doomed for the trash. But after a quick reheat in the microwave to soften the syrup, I was able to scoop out most of the wet walnuts and wash the jar clean in hot water. Nevertheless, I don't recommend cooking the mixture that long. It becomes too thick and sticky and won't give you the syrupy texture you're looking for.
If you don't mind wet walnuts with a thinner consistency, just warm the syrup in the microwave (it doesn't have to come to boiling), and then stir in the other ingredients. Let the flavors mingle for a while, and you're good to go. I mean, seriously. That's so easy I'm starting to feel like this entire post is pointless. Ha! Why am I even here? [blogger existential crisis]
Wet walnuts as a stir in
Once the wet walnuts have cooled a bit, try swirling them INTO the banana nice cream. Then pop the ice cream back in the freezer until it's as frozen as you like.
Broken sugar cones, a delicious accidental topping
When you open up a package of organic sugar cones and every single one is broken, clearly the next step is to snack on half of the package while sprinkling a few of the remaining pieces on top of your ice cream. If you love crunchy texture with your ice cream like I do, you can't go wrong with crumbled sugar cones. Truth be told, I was actually looking forward to photographing ice cream in a cone for the first time, but I guess we'll save that challenge for another day.
Don't forget to freeze those overripe bananas, folks! And then bring the kids or a friend into the kitchen and whip up some banana nice cream with wet walnuts. Add fresh fruit and whipped coconut cream if you're really feeling wild! Be sure to snap a photo of your homemade vegan sundaes and tag me on instagram @myquietkitchen!
If you're in the mood for something more decadent, you might like Double Coconut and Ginger Ice Cream.
The Cottage Smallholder
Years ago I used to visit Partridges, a wonderful delicatessen on Sloane Square. From now, throughout October and sometimes into November, they sold wet walnuts. I discovered this delicacy there.
Wet walnuts are fresh walnuts that have not been dried for keeping. They are crunchy with a milky, mild walnut taste and excellent with a soft cheese, in a salad or a sauce. They are also packed with omega 3, if you need an excuse for rushing out to taste them. You neededn’t point your car in the direction of Partridges if you live in the country. You probably have someone in your circle of friends who has a bountifull walnut tree. I often find walnut saplings in my garden. I don’t nurture them. A walnut tree in your garden tends to result in the squirrels trying to establish a walnut grove on your lawn. Best avoided.
We tried a walnut sauce with pheasant once – made with dried walnuts. It was far too rich. I have discovered that a sauce made with wet walnuts does not have that cloying taste. It is walnutty and fresh. Perfect with game or even pasta. I suddenly twigged that most great walnut sauces are made with wet walnuts.
Last week I was exploring the estate where I am working and spotted these small green fruit in the grass. Curious, I looked up and discovered that I was standing beneath a massive walnut tree. These were the first of the season’s bounty. I peeled off the thick green skin and opened the walnut with my penknife. Walnuts don’t need nut crackers, even dried ones. Put the point of a knife into the rounded end, twist and it should open easily. At this time of year, you will have the two halves of walnut shell filled with the crisp fresh nut resting in your palm.
Today I showed my joiner friend, Hugh, the same tree and the nuts. He has a walnut tree in his garden but the squirrels get all of his before he can even say nut. Consequently, he hadn’t tasted a wet walnut. It was good to make the introductions.
When you have finished snacking don’t discard the shells. They can be made into tiny sailing boats if you have children to amuse. They also make perfect cradles for the dolls house. If you are nifty with a mini drill bit you can make a couple of holes in each half and fashion a simple hinge out of thick button thread – then you will have a romantic receptacle for a teeny present for someone very special.
How To Make Delicious Moist Banana Bread
Start By Preparing Ingredients and Equipment
To start making the banana bread, first preheat your oven to 180 degree C and place the oven rack in the centre of the oven. Butter or spray with a non-stick spray the bottom and sides of a 9 x 3.5 x 3 inch loaf pan. Line the bottom of the loaf pan with a piece of baking sheet or parchment paper. Then toast walnut till fragrant and coarsely chopped them. Set aside while we make the banana bread batter.
Prepare Dry and Wet Ingredients Mixture in 2 Separate Bowls
To make the bread batter, you will need 2 mixing bowls, one large and another medium size. In the large mixing bowl, add in all the dry ingredients. Mix to combine and then stir in the coarsely chopped walnuts. In the medium size mixing bowl, add in the peeled ripe bananas. Hand mash (with fork) the ripen bananas. Then add in lightly beaten eggs, vanilla extract and melted butter. Stir to mix everything together.
Combine Dry and Wet Ingredients To Form Batter
Next, pour the WET banana mixture into the DRY flour mixture. Using a spatula or wooden spoon, lightly fold the wet banana mixture into the dry flour mixture just until combined. Do not over mix the batter. Otherwise the banana bread will turn out tough and rubbery. Then transfer the batter into the prepared loaf pan.
Bake Banana Bread In Preheated Oven
Bake in the preheated oven for about one hour till the bread turns golden brown and a toothpick inserted in the centre comes out clean. Remove the loaf pan from oven to cool on wire rack for about 10 minutes. Then turn the banana bread out of the loaf pan and peel off the baking sheet at the bottom of the bread. Leave the banana bread to cool completely on the wire rack. You can then cut into thick slices to serve.
Romanian Sweet Bread with Walnuts &ndash Cozonac
Cozonac &ndash this delicious sweet bread with walnut or dried fruit filling is the most popular sweet thing to eat at Easter and Christmas in Romania.
- 500 g/ 1.1 lb/ 4 cups + 2 tablespoon all-purpose flour
- 2 ¼ teaspoons active dry yeast (7 g/ 0.2 oz) (See note)
- 200 ml/ 6.7 fl.oz/ ¾ cup + 2 tablespoons lukewarm milk
- 4 egg yolks (keep 3 egg whites to make the filling)
- ½ teaspoon fine sea salt
- 1 tablespoon rum or a few drops rum aroma, optional
- 125 g/ 4.4 oz/ 1 cup icing sugar
- 100 ml/ 3.4 fl.oz/ 1/3 cup + 2 tablespoons vegetable oil (canola)
- Filling (enough for 2 breads):
- 3 egg whites
- 100 g/ 3.5 oz/ ½ cup granulated sugar
- 1 tablespoon rum or rum aroma, optional
- 120 g/ 4.2 oz/ 1 cup ground walnuts
- Dried fruit filling (enough for 2 breads):
- 300 g/ 10.6 oz dried fruit, like raisins, currants, cherries, cranberries, lemon or orange peel (not too much of those two), etc.
- Egg wash:
- 1 egg
- 2 tablespoons milk
- Mix the active dry yeast with 1 tablespoon granulated sugar and add about 50 ml/ 2 fl.oz/ ¼ cup of the lukewarm milk. Stir well and let stand for about 10-15 minutes until frothy. If using fresh or instant yeast, please read the notes.
- Mix the egg yolk and salt together using a fork. Add the remaining lukewarm milk and the rum or rum aroma (if using) and set aside.
- Place the flour in the bowl of a stand mixer or kitchen machine. Add the egg-milk mixture and the activated yeast. Knead for 5 minutes. The dough will be stiff at this point.
- Slowly add the icing sugar, one tablespoon at a time while the mixer is kneading. Knead for another 4-5 minutes. The dough will become softer after adding the sugar.
- Slowly, start adding the oil as well. Knead for another 5 minutes or so until the dough is elastic.
- Place the dough in a lightly oiled bowl, cover with cling film/plastic wrap and let rise in a warm place for about 1 hour and 30 minutes or until doubled in size.
- Whisk 3 egg whites until stiff. Slowly add the sugar and the rum (if using) and continue whisking until the mixture is stiff again. Very carefully fold the ground walnuts into the egg white mixture, do not over mix.
- Chop and mix 300 g/ 10.6 oz dried fruit, like raisins, currants, cherries, cranberries, lemon or orange peel (not too much of those two) and so on.
- Sprinkle on the rolled dough and form the loaves of bread, either simply rolled or braided.
- This amount will be enough for both breads. If you only want to fill one bread with dried fruit, halve the amount of fruit.
- Butter two loaf pans, about 24 cm/ 9.5 inches long and 11 cm/ 4.3 wide (a little more or less is fine).
- Divide the dough in two. Roll one piece on a lightly oiled surface, about 30 cm/ 12 inches long, 40 cm/ 16 inches wide and 3-4 mm/ 0.13 inch thick.
- Spread half of the filling on top and carefully roll the dough into a thick sausage starting from the shorter side closer to you. Place in one of the loaf pans and repeat with the second piece of dough.
- Divide the dough into four equal parts. Roll one piece on a lightly oiled surface about 30 cm/ 12 inches long, 20 cm/ 8 inches wide and 3-4 mm/ 0.13 inch thick.
- Spread ¼ of the filling on top and roll carefully starting from the longer left side. Repeat with a second dough piece.
- Braid the two sausages together and place them in the prepared loaf pan. Repeat with the remaining dough portions.
- Cover the loaves of bread with kitchen towels and let rise in a warm place for about 1 hour and 15 minutes or until nicely risen.
- During the last 15 minutes of the rising time, preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit. Place a small pan with water on the bottom of the oven.
- Mix together the egg and the milk. Brush the bread with this mixture and place it in the oven immediately after brushing.
- After 15 minutes remove the small pan with the water. Continue baking the breads for 45 minutes or until cooked through.
- Check after 20-30 minutes and lightly cover the breads with aluminum foil if they are already brown, they probably will be.
- Remove from the oven and let stand in the pans for 15 minutes. Remove and let cool completely on wire racks, turning them on another side every 15 minutes or so, so that they retain a nice form.
- You can use the same amount of instant dry yeast. Just mix it with the flour without activating and proceed with the recipe.
- You can use 30 g/ 1 oz fresh yeast. Stir it with 1 tablespoon granulated sugar until liquid. Add about 50 ml/ 2 fl.oz/ ¼ cup of the lukewarm milk and stir well. Let stand for 10-15 minutes until frothy. Add to the flour together with the egg mixture.
- Nutrition is calculated for one bread filled with walnuts and one bread filled with dried fruit.
Nutrition information isn&rsquot always accurate.
Sunday 12th of April 2020
Last week I managed to get my hands on some cake yeast and I was dying to use it on anything. I think it makes any yeast baked goods so much better than the dry yeast. The loaves are in the oven and it will be hard to wait for them to cool. Next will be a good hearty bread, because I was crazy enough to buy a 50 pound bag of high gluten flour. Got any good recipes you suggest?
Monday 13th of April 2020
Hi Inge. Frohe Ostern! I hope the breads turned out well. 50 pounds of flour is indeed a lot, I exagerated myself wit toilet paper and cat food, I think I have enough for at least 2 months. :) Regarding bread, I like all the posted recipes, my favorite is the spelt (or wheat) bread, but you will need whole flour for it. Otherwise, you could try the yogurt bread. Or you could have a look at Chefkoch.de, there are hundreds of good bread recipes there.
Wednesday 30th of March 2016
How lovely! There is a very similar Christmas Hungarian bread filled with walnuts or poppy seeds and I used to love it, so I'm pretty sure I'd love this one too. So so so beautiful :)
Thank you, Evi. Hungarian and Romanian cooking do have a lot in common, isn't it?
Wednesday 30th of March 2016
A cozonac without Turkish delight sounds strange to me, maybe it depends on the region (I'm from South East). I'm making my grandmother's recipe too, with an white dough and a chocolate brown dough. It's nice to keep the traditions live, isn't it?
Wednesday 30th of March 2016
I am from Sibiu, we only had the Turkish delight cozonac rarely, well, I never did actually, just my sister and my grandma liked that. :) And I also think that about traditions, there is not much else that I can keep when living abroad, but with cooking traditions it's easier.
Saturday 26th of March 2016
This is a gorgeous loaf of bread, Adina! I love the walnut swirled filling inside. I'm so glad you were able to find a recipe just like your grandma's. I know it's one you will treasure.