Walnut Wedges Recipes

MOM'S NUT HORNS

Steps:

• Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
• Combine walnuts, sugar, and cinnamon in a small bowl.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
• Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
• Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

CANDIED WALNUT WEDGE

Steps:

• Preheat the oven to 375°F.
• Butter the bottom and sides of a 9-inch springform pan, and line the bottom with parchment paper. Close the latch, and place the pan on a large sheet of aluminum foil. Fold the foil up around the sides of the pan to prevent the filling from leaking out while the walnut wedge bakes. Place the pan on a baking sheet.
• Toast the chopped walnuts and walnut halves separately on a baking sheet, about 8 minutes, until they've browned slightly and smell nutty.
• Place 3 tablespoons butter in a small sauté pan. Split the vanilla bean lengthwise, and use a paring knife to scrape out the pulp and seeds onto the butter. To make sure not to lose any of the precious seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat, swirling the pan a few times, until the butter browns and smells nutty.
• In a stand mixer fitted with the whisk attachment, beat the sugars, rum, and corn syrup at medium speed 4 to 5 minutes. Add the warm brown butter, and mix another 2 to 3 minutes to incorporate. Add the egg and yolk, and continue to mix at medium speed another minute or two.
• Spread the chopped walnuts in an even layer in the prepared pan. Place the walnut halves in concentric circles over the chopped walnuts. Pour the filling evenly over the nuts, and bake about 40 minutes, until the nuts are caramel-colored and the filling is set.
• Let cool about 30 minutes. Remove from the pan, and cut into wedges.

WALNUT AND BLUE CHEESE WEDGE

Steps:

• 1. Glazed Walnuts: Preheat oven to 350 degrees F. Line a small baking pan with parchment paper. Combine oil and honey in small bowl. Add walnuts; toss to coat. Transfer to prepared baking pan; bake 12-14 minutes, stirring halfway through baking time. Remove from oven, Cool completely.
• 2. Dressing: Whisk mayonnaise, sour cream, red wine vinegar and Worcestershire sauce together in a small bowl. Reserve 6 Tbsp. of the blue cheese, stir in remaining cheese.
• 3. Place each wedge of lettuce onto a plate. Drizzle with dressing, reserved blue cheese, cranberries and glazed walnuts. Serve immediately.

WALNUT-LAVENDER WEDGES

Steps:

• Make Classic Shortbread dough, adding 3/4 cup finely ground walnuts with the flour. Sprinkle 1/2 teaspoon dried lavender over the dough before baking. Slice into wedges.

ROASTED CABBAGE WITH PARMESAN, WALNUTS AND ANCHOVIES

Steps:

• Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
• Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
• In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
• Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
• Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
• Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.