Walnut Topping Recipes

WALNUT SAUCE RECIPE

Steps:

• In a bowl, cover the bread with milk. When it's completely soaked, remove the bread and squeeze it with your hands to remove the excess milk.
• In the mortar, add the garlic, pine nuts, and a little coarse sea salt. Start crushing the ingredients with the pestle. You will have to make circular and decisive movements, continuing to grind until the pine nuts are crushed.
• Next add the walnuts. You can choose whether to blanch the walnuts to remove the film and then let them dry, or use them directly. Continue to grind for two or three minutes until you get a homogeneous paste.
• Now add the extra-virgin olive oil, the Parmigiano-Reggiano, the drained breadcrumbs, and the chopped marjoram leaves; mix well with a spoon until the ingredients form a creamy sauce.
• Place the bread in a bowl and cover it with milk. Once it's completely soaked, remove the bread and squeeze it to remove the excess milk.
• Add the bread to the blender along with the nuts, garlic, marjoram, Parmigiano-Reggiano, and a pinch or two of salt. Blend until a smooth paste forms.
• Add the olive oil and continue blending to obtain a thick, creamy sauce.

WALNUT DESSERT SAUCE

Steps:

• In a heavy saucepan, combine the corn syrup, maple syrup, sugar and water; bring to a boil, stirring constantly. Stir in walnuts. , Reduce heat; simmer, uncovered, for 25 minutes. Serve over ice cream or pound cake. Store in the refrigerator.

WALNUT TOPPING

Steps:

• Mix all but walnuts in saucepan.
• Bring to a boil; cook for 5 minutes, stirring.
• Remove from heat, discard cloves.
• Stir in walnuts.
• Cool.

WET WALNUT TOPPING

Steps:

• Combine the sugar, corn syrup and water in a large, heavy saucepan and place over medium heat.
• Stir until the sugar dissolves and the syrup is clear.
• Boil for 2 minutes without stirring.
• Add the walnuts, bring back to a boil, and cook for 2 minutes, stirring constantly.
• Remove from heat and allow to cool.
• Serve and store at room temperature.
• Stir well before using.
• Variations: Fall Walnut Topping: Add 1/4 cup raisins and 1/4 cup chopped dried figs along with the nuts.
• Process with the recipe as indicated.
• Walnut Whiskey Topping: Add 1/4 cup whiskey to the finished topping.

25 EASY WAYS TO USE WALNUTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a walnut recipe in 30 minutes or less!

WALNUT SAUCE PASTA RECIPE FROM LIGURIA

Steps:

• Put the shelled walnuts in a pan, cover with water, bring to the boil and simmer for 3-4 minutes. Drain and rinse the walnuts, remove the skins by wiping with a cloth and pat the walnuts dry with kitchen paper or a clean tea towel (this step is optional).
• Break the bread into pieces, put it in a bowl and cover with the milk. When it is completely wet, drain and squeeze the milk out with your hands. Save the milk.
• Put the drained bread in the blender/food processor along with the walnuts and the garlic. Pulse a few times until the walnuts are quite small. Add the parmigiano cheese, pine nuts and 2 pinches of salt. Pulse for about 20 seconds until the sauce becomes a bit smooth.
• Continue to pulse while adding olive oil a little at a time and the remaining milk from the bread as needed to obtain a thick creamy sauce. Store in a sealed container in the fridge until ready to use.
• Put a pot of water on to boil for the pasta. When it boils add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My store-bought fresh trofie needed 9 minutes.
• Before draining the pasta, water down the Ligurian walnut sauce with about ½ ladle of pasta cooking water in a pan large enough to hold the pasta too. Stir until the sauce becomes creamy and the right consistency. Also save a cup of the water to add later just in case your walnut sauce pasta seems dry.
• Add the drained pasta to the sauce along with some fresh marjoram leaves, freshly ground black pepper , some pieces of walnuts and a little more grated parmigiano. Mix everything together well and serve immediately.

MAPLE-WALNUT TOPPING

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup broken walnut pieces on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Mix in a small bowl with 1/4 cup pure maple syrup.

CINNAMON-WALNUT TOPPING FOR SOUR-CREAM COFFEE CAKE

Steps:

• In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.

PUMPKIN PIE WITH BROWN SUGAR-WALNUT TOPPING

Steps:

• For topping:
• Combine all ingredients. Using on/ off turns, blend to fine crumbs. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
• For crust:
• Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 20 minutes.
• Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.
• For filling:
• Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
• Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.
• Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill. Let stand at room temperature 1 hour before serving.