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Today I have a few recipes to post. I could not decide on which one so I thought I would share what has been made in the past week. The weather is finally feeling like January. Blustery cold winds and sunny skies. It is a shock to think just a few days ago it felt like early March, watching as the little snow we have had melt away. I don’t think much of us mind this mild winter weather from last years’ experience.
These recipes are the kind of foods that I make on an everyday basis. No need to get fancy here, no special imported food stuff to acquire, just a few quality ingredients and a good turn of the pepper mill can make all the difference. If you experiment with gluten-free recipes you should try this honey hazelnut cornbread. No one would ever guess it was gluten-free! Too bad I did not make any slow roasted ribs to go along with it, but I can guess as summer approaches, an outdoor rib roast will be in order.
Have a great rest of the week!
Carrot & Parsnip Soup Recipe
2 Tablespoons sunflower oil
2 whole cloves
1 small bay leaf
1/3 cup shallots, thinly sliced
1 large garlic clove
1 ½ cups carrots, peeled & chopped
1 cup parsnips, peeled & chopped
3 ½ cups chicken stock -or- vegetable stock
2 Tablespoons honey -or- to taste
1 teaspoon sea salt
Chopped pistachios [for garnishing]
1. Heat oil over medium heat and add whole cloves and bay leaf. Cook for a few minutes.
2. Add shallots and cook until translucent and starting to brown. Add garlic and cook for a minute.
3. Add carrots, parsnips and stock. Bring to a gentle simmer and cook covered until vegetables are tender.
4. Puree soup in a blender and return to the pot.
5. Add honey and sea salt to taste and serve with pistachios and a bit of cream.
Honey Hazelnut Cornbread Recipe
½ cup gluten-free baking mix
5 Tablespoons cornmeal [gluten-free source]
3 Tablespoons hazelnut meal
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup unsalted butter, softened
1/3 cup milled honey
1 large egg
½ cup buttermilk
1/3 cup hazelnuts, toasted and coarsely chopped [for topping]*
2 Tablespoons hazelnut meal [optional topping]
Preheat oven to 350°F.
1. Whisk together the dry ingredients and set aside.
2. Beat together butter and honey.
3. Incorporate egg and buttermilk. [Mixture will be lumpy.]
4. Add dry ingredients and stir until well incorporated.
5. Fill muffin cups two-thirds full or a buttered dish.
6. Sprinkle tops with hazelnuts and hazelnut meal if using.
7. Bake for 15-18 minutes for muffins and 25-30 minutes for a pan.
Makes 8-10 muffins -or- an 8 inch skillet.
*note: toast hazelnuts for 10 minutes and cool before chopping.
Braised White Bean Recipe
1 cup white navy beans
1 ham shank
½ small yellow onion, diced
1 large garlic clove, minced
2 sprigs winter savory
1 Tablespoon white balsamic vinegar
¼ teaspoon crushed red chilies
3 cups chicken stock, unsalted
soaking & precooking the beans:
1. Soak beans in cold water to cover generously overnight in the refrigerator.
2. Place drained beans in a pot and cover with water.
3. Bring to a simmer and cook for one hour. Drain and set aside.
cooking the beans:
1. In a medium pot sear the ham hock until browned and there is a little fat coating the pot, remove.
2. Sauté onions and garlic on medium heat until translucent and starting to brown.
3. Add drained beans, ham hock, savory, crushed chilies and stock to cover.
4. Bring to a gently simmer and cook until beans are tender.
Deciding to eat food without gluten [mostly] has been a normal part of cooking the past year. It wasn’t until the thought of creating desserts gluten-free did I start to look around and experiment with different sorts of recipes, one being an all-purpose gluten-free mix. The one being posted here is the most recent baking mix recipe that I find to be delightful, while still mimicking desserts that are with regular flour.
I was very happy making these tartlets and working with the dough. It was surprisingly easier than I thought and better to work with than pâte sucrée with flour. And I just have to say, I love the texture of this crust. They hold up well and have a nice crumb factor.
Here’s to an end of another great autumn month everyone!
Gluten-Free Pâte Sucrée Recipe
2 cups gluten-free baking mix
6 Tablespoons unsalted butter, softened
1 cup confectioner’s sugar
1 large egg
¼ teaspoon sea salt
Tart rings used were 2 ½ inches in diameter and 1 inch tall.
1. Process butter and confectioner’s sugar together until fluffy, 2 minutes.
2. Add egg and sea salt and process for another minute or so.
3. Add g/f flour mix and pulse just until combined, approximately 5 seconds.
4. Dump bowl onto a work surface and knead just to form a ball.
5. Flatten dough and wrap in plastic wrap; chill for 1-2 hours.
6. Cut dough into sixteen portions.
7. Roll out one dough portion at a time to an eighth inch thickness.
8. Line a tartlet ring and place in refrigerator; repeat with remaining dough.
Bake @ 350°F from chill for 20-23 minutes or until edges start to turn golden.
Cool for a few minutes in the tart pans, then unmold and cool completely on a cooling rack.
*note: You do not need to blind bake these tartlets with beans or pie weights. If the tart dough is thin enough it will look just fine. For a sleeker finish, line tartlets with parchment and fill with weights.
Makes 12 tartlets -or- 8-4” tartlets
Hazelnut & Caramel Filling Recipe
1 cup granular sugar
¼ cup water
4 Tablespoons unsalted butter, cut into bits
½ cup heavy cream
¾ teaspoon fleur de sel
2 cups hazelnuts
preparing the caramel:
1. Combine sugar and water in a small sauce pan and bring to a boil over medium heat.
2. Using a skewer, swirl the sugar so that is colors evenly.
3. Cook until sugar has turn amber in color and turn off heat.
4. Toss in butter bits and then the heated cream [mixture will violently bubble.]
5. Whisk until smooth and has cooled.
6. Stir in fleur de sel.
Makes 1 ½ cups.
preparing the hazelnuts:
1. Toast hazelnuts in a 350ºF for 15 minutes.
2. Once hazelnuts have cooled slightly, place between kitchen towels and rub to remove skins.
3. Halve or roughly chop and mix with caramel.
Fill prepared tartlets with filling and enjoy!
Gluten-Free Baking Mix Recipe
2 ¼ cups white rice flour
1 ¼ cups brown rice flour
1 cup tapioca flour
2 teaspoons xanthan gum
1. Whisk everything together in a bowl and store in an airtight container.