_walnuts To Blanch Recipes

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!

10 TASTY WALNUT RECIPES: GLAZED WALNUTS & MORE!

Steps:

• Add the walnuts and maple syrup to a small non-stick skillet over medium heat. When the maple just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer for about 6 to 8 minutes, stirring occasionally.
• In the last minute when the maple syrup is mostly evaporated, stir continuously until the liquid is totally cooked out and the nuts start clumping together (but watch so that it doesn't burn or go too far and become powdery, not glossy!). Immediately remove from the heat.
• Transfer the walnuts to a sheet of parchment paper in a single layer. Sprinkle with the salt and allow to cool to room temperature, about 5 minutes if eating right away and about 15 minutes if you want to store them for later use. Store in a covered container at room temperature.

BLANCHED ASPARAGUS WITH TOASTED WALNUTS

Steps:

• Grate peel and squeeze juice from orange. Pour juice into small saucepan; set peel aside for later use. Bring juice to boil on medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until juice is reduced by half.
• Meanwhile, blanch asparagus in boiling water; drain. Add oil to orange juice; beat with wire whisk until well blended. Stir in salt and pepper.
• Place asparagus on serving platter; drizzle with orange juice mixture. Sprinkle with orange peel and walnuts.

_WALNUTS: TO BLANCH

Steps:

• Shell the walnuts with nutcracker. Cover nutmeats with cold water. Bring to a boil and cook 3 minutes. Drain at once. Dry on paper toweling.Or: Cover the nutmeats with boiling water. Let stand 15 minutes. Drain and dry.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

HOW TO BLANCH ALMONDS

Steps:

• How to do it:.
• Place the almonds in a bowl.
• Pour boiling water to barely cover the almonds.
• Let the almonds sit for 1 minute.
• Drain, rinse under cold water, and drain again.
• Pat dry and slip the skins off.
• Advice:.
• Don't let the almonds sit in hot water too long or they will lose their crispness.
• 1 lb of shelled almonds = 3 cups whole or 4 cups slivered.