YumSugar

Wow Guests With Roquefort & Walnut Canapés

YumSugar — Sat, 20 Dec 2008 08:00:39 -0800

If you're throwing a holiday party and need some appetizer ideas, rather than putting out the tried-and-true Chex Mix and guacamole, why not try something entirely new? I did, when I brought these blue cheese walnut amuses-bouche to my holiday party this year. The bread, when buttered and toasted, takes on the crispy, airy consistency of a cheese puff, which is a perfect foil for the brandy, mustard, and blue cheese topped with walnuts. While this bite is certainly elegant, it won't stay on your table long. To make these canapés, read more.

Roquefort and Walnut Canapés
From Saveur

Ingredients

16 1⁄4"-thick white bread slices, preferably Pepperidge Farm Very Thin Sliced Bread
Unsalted butter, melted
8 tbsp.softened unsalted butter, plus more to melt and brush on bread
4 tbsp. softened cream cheese
2 tbsp. brandy
1⁄2 tsp. dried mustard powder
8 oz. crumbled blue cheese, preferably Roquefort
Kosher salt
32 flat-leaf parsley leaves
16 walnut halves, cut into quarters

Directions

Using a 2" round cookie cutter, cut out 32 circles from bread slices. Brush both sides of each circle with melted butter and transfer to a baking sheet. Toast bread in a 400˚ oven, turning once, until light golden, about 10 minutes.
Meanwhile, beat 8 tbsp. of the softened butter, cream cheese, brandy, and mustard powder in a medium bowl. Stir in blue cheese. Season with kosher salt.
Spread about 1 tbsp. cheese mixture onto each bread circle and garnish with a flat-leaf parsley leaf and a piece of walnut.

Makes 32 canapés.

Print recipe with images | without images

View 6 Photos ›

Come Party With Me: Potluck Thanksgiving - Desserts

partysugar — Wed, 04 Nov 2009 12:50:13 -0800

If you've volunteered (or been assigned) to bring a dessert to a Thanksgiving potluck, don't run to the nearest bakery. You can bake a delicious homemade treat that will impress your friends and family! Start by selecting an unexpected dessert like caramel-walnut pie. It's similar to classic pecan pie, but is made with walnuts instead. Next give yourself plenty of time to make the pie and if necessary, experiment with the recipe. Although the resulting pie, with its rich Fall flavors, is scrumptious, the technique to put it together is wildly simple.

The dough is store bought and the filling requires nothing more than a whisk, measuring cups, and a bowl. To give this easy, yet divine Thanksgiving dessert a try, keep reading.

Fall Into Salads: Butternut Squash, Pomegranate, and Walnuts

YumSugar — Mon, 22 Sep 2008 16:15:05 -0700

Today is the first official day of Fall, and it's finally time to put away those light Summer recipes and start using Fall's favorites! Over the weekend, I combined butternut squash and pomegranate to make a scrumptious, hearty salad. With the creamy squash, crisp pomegranate seeds, and tart roasted-walnut vinaigrette, each bite was perfectly balanced. This salad is simple, but requires a little time to prepare the squash. It makes a delicious side or vegetarian meal. Next time I plan on heating the dressing, so when I pour it over the salad the lettuce will wilt. If you want to add this salad to your first Fall feast, read more.

Butternut Squash, Pomegranate, and Walnut Salad
Adapted from Epicurious

Ingredients

4 1/2 to 5 cups 1/2-inch cubes peeled, seeded butternut squash (from a 2-pound squash)
2 tablespoons extra-virgin olive oil
1/4 cup brown sugar
1/2 tsp dried crushed red pepper
Coarse kosher salt
4 tablespoons orange juice
1 1/2 tablespoons walnut oil or other nut oil
3 teaspoons fresh lemon juice
8 cups lightly packed arugula, spinach, or green-leaf lettuce
1/2 cup walnuts, toasted, coarsely chopped
1/2 cup pomegranate seeds (tips on seeding)

Directions

Preheat oven to 450°F. Toss squash, olive oil, brown sugar, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Once squash is finished baking, place walnuts on a lined cookie sheet and bake for about 5 minutes. Using a spatula, periodically stir the walnuts, so they do not burn. Remove when fragrant.
Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper.
Add lettuce, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or room temperature squash over salad.

Serves 8.

Print recipe with images | without images

View 4 Photos ›

Today's Special: Pasta With Walnut Sauce

partysugar — Tue, 09 Jan 2007 09:03:58 -0800

Lately I've been really into walnuts. Plain walnuts for snacking, candied walnuts in salads, and toasted walnuts in cookies. Just when I think I've used walnuts in every possible dish that I can, BAM a new recipe is discovered that incorporates walnuts in an exciting and different way. Walnuts in pasta? Now we're talking. Essentially this dish is similar to making a pesto but walnuts take the place of fresh basil. For a rich vegetarian supper, where walnuts are the star ingredients read more

Pasta with Walnut Sauce
From Nigella Lawson

6 ounces shelled walnuts
1/2 clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 ounce grated Parmesan, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
Salt and pepper
2 pounds any flat short pasta
1/2 cup chopped Italian parsley, for garnish

Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma.
Put the bread in a bowl and cover with the milk.
Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
Pour into a bowl, and set aside.
Add pasta to boiling water with salt and cook for the required amount of time.
When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water.
Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

8 to 10 servings

Print recipe with images | without images

'Wich of the Week: Curry Chicken Salad on Flatbread

YumSugar — Wed, 05 Aug 2009 14:00:53 -0700

I love both tuna and chicken salad, but I don't like any sweet stuff encroaching on tuna. Chicken salad, on the other hand, is well-served by fruit and nuts. One of my favorite recipes is this curry-flavored version made with red grapes, green onions, and walnuts, which combine to make an exciting and exotic filling for Middle Eastern-style flatbreads or pita.Better yet, this chicken salad is actually healthy: it's made with nonfat yogurt and lowfat mayonnaise. With so many intense flavors, you won't miss the full-fat mayo. Though I forgot the lettuce the first go-round, I added it the second time I made these, and it provides a nice bit of texture. Check out more photos and get the recipe.

Reader Recipe: Spinach Salad With Candied Walnuts

YumSugar — Tue, 29 Jul 2008 15:15:03 -0700

Whether it's the overdone combination of gorgonzola and greens or the excessively fruity vinaigrette, I don't usually spring for spinach salads. However, when I saw Le Etiana's recipe, I was suddenly interested. Her dressing contains poppyseeds, which add extra texture. The cheese is a grated, mild Swiss, not the crumbled blue cheese I'm so tired of seeing in my salads. The candied walnuts add a subtle hint of roasted sweetness. Thanks to her appetizing recipe (and photo!) I think I'm ready to give spinach salads another chance. To see how she whipped up this healthy creation and check out the pictures of the beautiful table she served the salad on, read more.

Submitted by TeamSugar member Le Etiana

Spinach Salad With Candied Walnuts
Salad recipe - passed on from a dear friend.
Poppy-Seed Dressing and Candied Walnuts - The Domestic Art Patricia Schocker Wright

This is one of my favourite salads to serve at a dinner party. It's not only yummy but adds a burst of colour to the menu. Because the dressing is zippy I like to serve the salad with a simple pasta and chicken so that the flavours aren't competing with one another. I always hope there's some leftovers for me to enjoy later the next day but it's such a hit there's never even so much as a nibble of anything left! This recipe serves 8.

Ingredients

Salad:

* 2 good size bundles of fresh spinach
* 1 pound of grated Swiss cheese
* bag of dried cranberries
* candied walnuts
* poppy-seed dressing

Poppy-Seed Dressing:

* 1 1/4 tablespoons poppy seeds
* 3/4 cup of vinegar
* 1/2 cup sugar
* 1 1/2 teaspoons of salt
* 3/4 teaspoon dry mustard
* 1 1/4 cups vegetable oil

Candied Walnuts:

* 6 tablespoons of light corn syrup
* 3 tablespoons of sugar
* 1 teaspoon of salt
* 2 1/2 cups of walnuts

Directions
Spinach Salad:

I make each person's salad individually rather than mix it all together. It's one of those salads that you want to have a certain amount of each ingredient for it to be yummy. I serve the dressing on the side in a small jug. Put spinach on the plate, sprinkle grated cheese, then the dried cranberries, and finally the candied walnuts.

Poppy-Seed Dressing:

Mix everything together in the blender and serve. Dressing lasts up to 3 weeks in the fridge but I never have any left over!

Candied Walnuts:

Preheat over to 325 degrees. In a medium bowl, combine corn syrup, sugar, and salt. Add nuts and toss well to coat. Place in a single layer on a baking sheet that has been coated with cooking spray. Bake for 12-15 minutes or until golden brown, stirring every 5 minutes - just make sure they don't burn. Immediately scoop nuts onto a sheet of foil. Spread nuts apart to cool thoroughly.

Print recipe with images | without images

View 3 Photos ›

Savory Sight: Sweet Cherry Walnut Granola

YumSugar — Thu, 27 Dec 2007 03:11:39 -0800

I don't know about you guys, but I love taking pics of food. It drives my friends and family crazy, they have to wait before dinner can be served, or drinks can be consumed. However, judging from the pics I've seen, I'm not the only who loves doing so. If you like taking pics of food as much as I do, start submitting them to our Savory Sights group. This group is meant for photos you've snapped, both food you ate while out, or food you made. Think of it as a LookBook but for food and drink.
Recently, our own nancita included some photos of her homemade cherry walnut granola. Check her photos out and then add your own! I'd love to be able to spotlight my favorite photo each week, so help us out and start adding your pics!

Fast & Easy Dinner: Tempeh-Walnut Burgers

partysugar — Thu, 25 Oct 2007 10:00:02 -0700

While the Boca brand makes a pretty decent frozen veggie burger, it's not that difficult to make your own version at home, so why not whip one up tonight? In this recipe, tempeh is mixed with toasted walnuts, dijon mustard, and soy sauce to make a flavorful meat-free patty. Garnished with a tangy mayonnaise and the usual burger accompaniments - lettuce and tomatoes - this makes for a filling and tasty meal. To experiment with this dish, read more

Tempeh-Walnut Burgers
From Vegetarian Times magazine

1 1/2 cups walnuts (6 1/2 oz.)
2 (8-oz.) pkgs. tempeh, each cut in half
1 Tbs. Dijon mustard
1 Tbs. tamari or reduced-sodium soy sauce
1 Tbs. olive oil, plus additional for brushing
1/2 cup finely chopped onion
3 medium cloves garlic, minced
1/2 cup finely diced red bell pepper
1/2 cup finely chopped celery
1 Tbs. minced fresh rosemary
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 cup (packed) pitted chopped kalamata olives
8 whole-wheat English muffins or buns, split
Flavored Mayonnaise, lettuce and tomato slices for serving

Preheat oven to 350°F. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Set aside to cool.
Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add tempeh, cover and steam 20 minutes. Remove from steamer and set aside.
In food processor, pulse toasted walnuts to fine powder. Add half the steamed tempeh, mustard, tamari and puree until smooth.
Transfer mixture to large bowl. Crumble remaining tempeh into very small pieces, add to mixture in bowl and mix well. Set aside.
In large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add garlic, bell pepper, celery, rosemary, salt and pepper and cook, stirring often, 5 minutes. Add to tempeh mixture along with olives; mix well. Using 1/2 cup for each and packing firmly, form mixture into 8 round patties.
Prepare a hot charcoal fire or preheat gas grill to high. Place burgers on grill rack, brush with oil and cook until golden brown, 3 to 4 minutes per side. Serve hot on muffins with mayonnaise, lettuce and tomato slices.

Makes 8.

Print recipe with images | without images

Yummy Link: Endives With Blue Cheese, Grapes and Walnuts

YumSugar — Thu, 11 Oct 2007 14:28:51 -0700

Endive petals are one of my favorite snacks to serve at a party. Usually I just slather a little honey/blue cheese mixture on, but this recipe for endive petals with blue cheese, grapes and walnuts really takes it to the next level. - Ladle and Whisk

Try Something New Side: Quinoa Salad With Mangos & Walnuts

partysugar — Sat, 09 Jun 2007 04:18:39 -0700

Quinoa is a super trendy grain right now, especially amongst the health conscious crew - you know which crew I'm talking about those hip natural foods folks who shop at farmer's markets and are buddies with the fish guy at Whole Foods. I don't consider myself a member, but every now and again I love a good salad full of distinctive flavors and fresh ingredients. This can be made for a picnic or barbeque, and pairs well alongside grilled meats and chicken. According to FitSugar it's a great source of protein as well. If you've never tried quinoa, you'll want to make this salad soon, so look at the recipe - just read more

Quinoa Salad with Mango and Walnuts
From eMax Health

Dressing:
1/3 cup plain low-fat yogurt
2 tbsp lime juice
1 tbsp minced gingerroot
2 tsp curry powder
1/2 tsp each, salt and pepper
1/4 cup extra virgin olive oil
Salad:
1 cup quinoa
2 ripe mangoes, chopped
1 red pepper, sliced
1 green onion, thinly sliced
1 chili pepper, finely chopped
1/3 cup chopped fresh mint or parsley
1 cup walnuts, toasted and roughly chopped

Make dressing: in medium bowl, whisk together yogurt, lime juice, ginger, curry, salt, pepper and oil. Set aside.
Make salad: add quinoa to a large saucepan of boiling salted water. Cook 10 minutes.
Pour quinoa into a fine strainer, reserving cooking liquid. Return cooking liquid to pan and place quinoa, in strainer, over cooking liquid. Cover with lid or foil and continue to steam about 10 minutes more or until quinoa is tender. Let cool.
In bowl, combine quinoa and dressing until well combined. Gently stir in mango, red pepper, green onion, chilies, mint and walnuts.

Serves 4.

NUTRIENTS PER SERVING: 12.7 g protein, 37.2 g fat, 57.1 g carbohydrates, 6.1 mg iron, 127 mg calcium, 770 mg sodium, 7.8 g fibre, 582 calories.

Print recipe with images | without images