The hazelnut is often thought of as a flavoring rather than as a good old wholesome “nut.” I mean, most of us don’t buy hazelnuts to eat, but we will ask the barista to put hazelnut syrup in our lattes.
Hazelnuts are grown commercially in Oregon and Washington state, but the largest producer is Turkey, where many varieties are grown. Sales in the hazelnut industry have increased as gourmet chocolate products have grown. The European spread Nutella has also heightened interest and sales of the hazelnut.
Hazelnuts have a sweet, crunchy flavor that pairs well with chocolate, but they also have an earthy depth that adds a savory flavor to fish, sweet potatoes, and vegetables. They are a good source of dietary fiber, vitamins B and E, and magnesium. Recent studies show that the hazelnut is a natural source of antioxidants.
They are a great snack option that can be eaten raw but are exceptionally flavorful roasted. Just lay the nuts on a baking sheet and cook for about 15 minutes in a 350-degree oven.
Mashed Sweet Potatoes With Hazelnuts
5 sweet potatoes
1/2 cup butter
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon salt
Freshly ground pepper
1/2 cup hazelnuts, toasted, skin removed, ground
Preheat oven to 375 degrees F. Scrub potatoes well and prick with fork. Bake in oven about an hour.
Remove from oven; when they are cool enough to handle, scoop out the insides into large mixing bowl. Add butter, sugar, cinnamon, salt, and freshly ground pepper and blend with an electric mixer. Transfer to a baking dish. Top with nuts. Bake for an additional 20 minutes.
Mediterranean Roasted Vegetables and Sauce
Makes 6 servings
Mediterranean Sauce:
1/4 cup hazelnuts, toasted, skin removed
3 tablespoons butter, softened
2 tablespoons sun-dried tomatoes, packed in oil
2 tablespoons Kalamata olives
1 1/2 teaspoons lemon juice
1 clove garlic
1/2 teaspoon sage, ground
1/4 teaspoon salt
Roasted Vegetables:
1 1/2 cups (8 oz.) baby carrots, cut into 1/4-inch rounds
1 pound green beans, whole, topped and tailed
1 yellow bell pepper, seeded and thinly sliced lengthwise
1 red bell pepper, seeded and thinly sliced lengthwise
1 medium sweet onion, thinly sliced
3 tablespoons vegetable oil
3/4 teaspoon black pepper, ground
Preheat oven to 450 degrees F. Line baking sheet with aluminum foil, forming 1-inch sides.
Pulse hazelnuts, butter, tomatoes, olives, lemon juice, garlic, sage, and salt in food processor* until blended but still chunky, scraping frequently. Set aside.
Place vegetables on aluminum foil-lined baking sheet. Drizzle oil and sprinkle pepper evenly over vegetables.
Bake at 450 degrees F for 30 to 35 minutes, stirring every 5 minutes, until vegetables are tender and starting to brown. Place in serving dish and toss with Mediterranean Sauce until vegetables are coated. Sprinkle with additional chopped hazelnuts, if desired.
*To make sauce without a food processor: Finely dice hazelnuts, sun-dried tomatoes, and Kalamata olives. Mix with butter, lemon juice, garlic, sage, and salt until blended.
—www.hazelnutcouncil.org
Hazelnut Crusted Scallops With
Fresh Mango Salsa
Makes 6 servings
2 mangos, peeled, pitted, and cut into 1/4-inch cubes
1 medium avocado, peeled, pitted and cut into 1/4-inch cubes
1/2 cup corn, frozen, thawed, drained
1/2 cup red onion, finely diced
1/4 cup lime juice
2 tablespoons fresh cilantro, chopped
1 teaspoon salt, divided
24 fresh scallops (10/20 count), rinsed, patted dry
1/4 teaspoon black pepper, ground
3/4 cup hazelnuts, toasted, skin removed, coarsely ground
1 tablespoon olive oil
Mix mangos, avocado, corn, onion, lime juice, cilantro, and 1/2 teaspoon salt in medium bowl; set aside.
Sprinkle scallops with remaining salt and pepper. Place scallops in hazelnuts, pressing nuts onto scallops to coat all sides.
Heat oil in large frying pan over high heat. Cook scallops for 2 minutes per side, turning once until opaque and lightly browned. Do not overcook.
Spoon 1/2 cup salsa onto center of plate. Place 4 scallops on salsa. Serve immediately.
—www.hazelnutcouncil.org
Hazelnut Toffee Chocolate Chip Cookies
2 cups rolled oats, old-fashioned
1 1/2 cups flour, all-purpose
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup brown sugar, packed
3/4 cup butter or margarine, softened
1/2 cup sugar
1 1/2 teaspoons vanilla
2 eggs
1 1/2 cups hazelnuts, toasted, skin removed, coarsely chopped
1 1/2 cups semisweet chocolate chips
4 bars (1.4 oz. each) chocolate-covered English toffee, chopped
Preheat oven to 375 degrees F.
Process oats in food processor or blender to flour consistency. Mix oats, flour, salt, baking soda, and baking powder in medium bowl; set aside.
Beat brown sugar, butter, sugar, and vanilla in large bowl on high until creamy. Add eggs and beat until light and fluffy. Stir in flour mixture until blended.
Stir in hazelnuts, chocolate chips, and toffee until blended; chill 30 minutes.
Roll 1/4 cup dough into ball. Place on ungreased baking sheet and flatten slightly. Bake for 10 to 12 minutes until golden. Cool 1 minute and remove from pan.
—www.hazelnutcouncil.org
