Hazelnuts & Recipes

Kevin and I have a tree on our tree lawn in front of our house. At first, we hated this tree. It has long seedpods in the spring, and very strange looking nuts in the fall. We didn't know what it was, but we knew it was a very "dirty" tree, as it was dropping these nuts everywhere.

We took some of the nuts with us to his parents' house last weekend to ask his brother (who is a nature guy) if he knew what they were. His brother didn't, but his aunt said that they looked like hazelnuts. So, I looked it up today, and she was right! We have an almost unending supply of free hazelnuts.

Apparently, once they are shelled, they look like this, and they can be eaten!

Now, I'm starting to get excited. I've looked up some recipes, and I can tell you that I plan to try some of them out!

Roasting (or Toasting)

Hazelnuts can be roasted using a conventional oven and a cookie sheet. The oven should be preheated to 275°. Place shelled natural hazelnuts on a non-greased cookie sheet only one layer high. Place in warm oven for 20 to 30 minutes until the skins crack and the nut meats turn a light golden color. You can also roast them at higher temperatures for a shorter period of time or microwave on full power for 3 to 4 minutes.
Roasting will loosen a considerable amount of the skin. If you want more of the skin removed, pour the nuts onto a clean terry-cloth towel and wrap it closed. Let the nuts steam for 4 to 5 minutes then rub vigorously for 1 to 3 minutes. Rub longer to remove more skin.

Storing

Storing shelled hazelnuts in an airtight bag or container in a freezer will keep them fresh and flavorful for a year or more. Storing hazelnuts in the refrigerator between 32° and 35° is the next best place, however, still keep in an airtight and odorless container. Nuts should be allowed to warm to room temperature before using in baking or cooking applications. Properly stored hazelnuts will provide wonderful flavor and texture to most any food, and can be used as a substitute in recipes that call for nuts.

Stuffed Mushroom Crowns

Prep Time: 15 min.

1 can (1 LB.) mushroom caps

1/4 cup onion, chopped

1/4 cup butter

1 cup hazelnuts, chopped

1/2 cup bread crumbs

1/4 teaspoon salt

dash of tabasco

dash of worcestershire

1 tablespoon tomato ketchup

1 tablespoon lemon juice

3 strips bacon

Remove stems from mushroom crowns. Chop fine, cook 

with onions in butter, 5 minutes. Mix in remaining

ingredients. Stuff crowns. Garnish with two narrow

pieces of bacon. Place under broiler 5-6 inches from 

heat. Broil 10-12 minutes or until golden brown and

warmed through.

Fresh Mozzarella and Toasted Hazelnut Salad

Serves: 6
Prep Time: 30 minutes

Salad Toppings:

36 fresh mozzarella ciliegine

(cherry sized, 6 per serving)

6 Tbsp. hazelnuts, toasted, peeled, roughly chopped

1/4 cup raisins

2 oz. Frangelico liqueur

12 Gala apples, peeled, cored, julienned (2 each serving)

Buttermilk Sage Vinaigrette:

3 oz. apple cider vinegar

1 tbsp. shallots, minced

2 tsp. Dijon mustard

2 tsp. honey

2 tsp. olive oil

1 tbsp. fresh sage leaves, chopped

1 oz. buttermilk 

Salad:

1/2 lb. watercress, cleaned

12 oven dried apple chips 

Begin by cutting each of the fresh mozzarella

ciliegine into 6 wedges and place in a medium

size mixing bowl with the roughly chopped hazelnuts.

In a small saucepan, slowly bring raisins and 

Frangelico liqueur to a simmer.Allow raisins to 

plump and soften. Cool for 5 minutes. To the mozzarella

and hazelnuts,add raisins with juice, and the

julienned apples. 

To prepare buttermilk sage vinaigrette, place all ingred-

ients into an electric blender and process for 60

seconds to emulsify. Mix into the mozzarella-hazelnut

mixture. 

For service, place watercress as a bedding onto a

chilled plate. Spoon the mozzarella-hazelnut mixture

on top, garnish with apple chips, and serve with

crusty bread.

Cherry Hazelnut Balls

Serves: 12
Prep Time: 10 minutes

1 cup butter or margarine, softened

1 cup confectioners sugar

2 cups sifted all-purpose flour

1/4 teaspoon salt

1/2 cup roasted & finely chopped hazelnuts

1 8oz. jar red maraschino cherries, drained & chopped

1/2 teaspoon vanilla

Cream butter and sugar until light and fluffy.

Add flour and salt; blend thoroughly. Stir in

hazelnuts, cherries and vanilla; chill. Shape

into small balls and place on ungreased baking sheets.

Bake in a 275 degree oven for 30 minutes, or 

until cookies are lightly browned.

Hazelnut Caramel Acorns

Prep Time: 30 min.

 1 cup butter, melted

 3/4 cup brown sugar

 1 teaspoon vanilla

 2 1/2 cups flour

 1/2 teaspoon baking powder

 1/3 cup finely chopped hazelnuts

 1/2 lb. caramel candies

 3/4 cup finely chopped hazelnuts

Melt butter in saucepan. Add brown sugar and vanilla;

stir together. Sift flour and baking powder and stir

in other ingredients. Mix in 1/3 cup nuts. Shape dough

into balls and flatten bottom side; pinch top so they

resemble acorns. Bake at 350 degrees for 12-15 minutes.

Melt 1/2 lb. caramel candy with 1/8 cup water in top

of double boiler. After cookies have cooled, dip flat

end into caramel mixture. Then dip into remaining hazel-

nuts. Makes 3 1/2 dozen cookies.