Smoked Hazelnuts Recipes

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SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS



Spicy Caramelized Squash With Lemon and Hazelnuts image

This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.

Provided by Alison Roman

Categories     dinner, vegetables, side dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

1 (3- to 4-pound) winter squash, such as kabocha, red kuri or butternut
1/3 cup olive oil, plus more for drizzling
1/4 cup maple syrup, plus more for drizzling
1 tablespoon hot smoked paprika
2 teaspoons red-pepper flakes
Kosher salt and freshly ground black pepper
3/4 cup hazelnuts, coarsely chopped (no need to remove the skins)
Flaky sea salt
1 lemon

Steps:

  • Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
  • Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
  • Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
  • Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.

OYSTER MUSHROOM TIMBALES WITH SMOKED DUCK AND HAZELNUTS



Oyster Mushroom Timbales With Smoked Duck And Hazelnuts image

Provided by Betty Fussell

Categories     dinner, main course

Time 1h15m

Yield Eight servings

Number Of Ingredients 18

4 smoked (or regular) duck breasts
2 tablespoons butter
2 tablespoons olive oil
Salt and freshly ground pepper to taste
2 cups brown duck stock (or use half chicken, half beef stock)
1/2 cup Marsala wine
1/4 cup chopped shallots
1 tablespoon fresh thyme, chopped
2 tablespoons butter
Salt and freshly ground pepper to taste
3/4 cup half-and-half
1/2 cup brown duck stock (or use half chicken, half beef stock)
4 large eggs
Salt and freshly ground pepper to taste
1 1/2 cups chopped oyster mushrooms, browned in 2 tablespoons of butter
3 cups whole oyster mushrooms, trimmed and cleaned
3/4 cup hazelnuts, toasted, skinned and chopped
Sprigs of fresh herbs (optional)

Steps:

  • Skin the duck breasts and remove all fat and connective tissues. Set aside.
  • For the sauce, mix the stock, wine, shallots and thyme in a saucepan and reduce by about two-thirds, or until the mixture coats a spoon evenly. Remove from the heat and whisk in two tablespoons of butter. Season with salt and pepper. Strain through a fine mesh and keep warm.
  • For the timbales, preheat the oven to 350 degrees and butter the interiors of eight muffin cups. Whisk together the half-and-half, stock and eggs, season with salt and pepper and strain. Place a tablespoon of the chopped mushrooms in each of the muffin cups and press down. Fill the cups with the timbale mixture. Cover the entire muffin tin with a sheet of buttered foil. Place the muffin tin inside a larger pan and fill with hot water to a level halfway up the sides of the cups. Bake for 20 to 30 minutes, or until a thin knife inserted near the center of a timbale comes out clean. Remove the timbales from the oven and let stand for 10 minutes.
  • Heat two tablespoons of butter and the oil in a skillet over high heat and saute the duck breasts, browning them on both sides until medium rare, or about five minutes a side. Season with salt and pepper and set aside.
  • In the same skillet, saute the whole mushrooms. Season them and set aside.
  • To serve, run a knife along the edge of each timbale and unmold by inverting onto a cookie sheet. Place each timbale in the center of a plate. Cut the duck breasts into thin strips lengthwise and wrap them around the outer edge of each timbale. Ladle the sauce in a circle around the strips of duck. Garnish with mushrooms, hazelnuts and herbs.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams

SMOKED TURKEY SALAD WITH BING CHERRIES AND HAZELNUTS



Smoked Turkey Salad with Bing Cherries and Hazelnuts image

Categories     Salad     Leafy Green     turkey     Quick & Easy     Mayonnaise     Cherry     Summer     Hazelnut     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

1 1/4 pounds smoked turkey breast, diced
1 cup chopped green onions
3/4 cup chopped celery
1/3 cup low-fat mayonnaise
3 tablespoons chopped fresh thyme
6 tablespoons olive oil
3 tablespoons white wine vinegar
8 ounces mixed baby greens
2 1/3 cups coarsely chopped pitted Bing cherries
1/2 cup coarsely chopped husked toasted hazelnuts

Steps:

  • Mix turkey, green onions, celery, 1/3 cup mayonnaise and 2 tablespoons chopped thyme in medium bowl. Season salad with salt and pepper.
  • Whisk oil, vinegar and remaining 1 tablespoon chopped thyme in small bowl to blend. Season with salt and pepper.
  • Toss greens and vinaigrette in large bowl. Divide among plates. Add cherries and nuts to turkey. Place atop greens.

SMOKED HAZELNUTS



Smoked Hazelnuts image

Make and share this Smoked Hazelnuts recipe from Food.com.

Provided by gailanng

Categories     Nuts

Time 40m

Yield 1/2 pound

Number Of Ingredients 6

1/2 lb hazelnuts, shelled
1 1/2 teaspoons butter, melted
3/4 teaspoon chili powder
1/2 teaspoon liquid smoke
1/4 teaspoon coarse salt
1 dash cayenne pepper

Steps:

  • Preheat oven to 300 degrees.
  • In a shallow pan, spread the shelled hazelnuts and roast for 20-25 minutes, until the skins crack.
  • Remove the hazelnut skins by rubbing the between your hands while warm.
  • Mix the butter, chili powder, liquid smoke, salt and cayenne pepper; then toss the nuts in this mixture.
  • Bake the nuts for another 10 minutes.

Nutrition Facts : Calories 2966.5, Fat 288.1, SaturatedFat 27.6, Cholesterol 30.2, Sodium 1329.6, Carbohydrate 78, Fiber 45.5, Sugar 20, Protein 68.6

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