Walnut Wonders: Recipes for Valentine’s Day

the holiday

Walnut Wonders: Recipes for Valentine’s Day

by Tamar Haspel

While our reliance on foreign oil has been much in the news, there’s foreign dependence on an American product that has gone under the radar—a product so important that Spanish tapas, French salads and Italian cakes might not survive without it. It’s walnuts—and about half the world’s supply comes from California. In addition to being tasty, they’re a mother lode of omega-3 fats, of which there are two kinds: the long-chain kind found primarily in fish (like salmon), and the short-chain kind found primarily in nuts and seeds (which your body converts to long-chain). The degree to which omega-3s fight cancer, heart disease, cognitive degeneration and other health problems is still being studied, but most experts agree that both kinds are beneficial.

But you don’t eat health, you eat food. Don’t think omega-3s. Think flavor and crunch. Toss them in a salad. Sprinkle them on cereal. Add them to a stir-fry. Or try them in these recipes, perfect for Valentine’s Day, from the California Walnut Board.

Chocolate Raspberry Brownie Bites with Walnuts

Chocolate Raspberry Brownie

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Enjoy a mini indulgence with these bite-size brownies. Moist and chewy with a hint of raspberry, they freeze well and are great for take-along snacks or for a dessert tray.

Ingredients

1/2 cup (1 stick) butter, softened
2 (1-ounce) squares unsweetened chocolate
1/2 cup raspberry jam
1/2 cup packed brown sugar
2 eggs, beaten
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped walnuts

Instructions

1. In medium glass bowl or saucepan, melt butter and chocolate.
2. Press jam through sieve to remove seeds. Stir jam and sugar into chocolate mixture until well blended. Stir in eggs and vanilla until well combined. Stir in flour and walnuts.
3. Grease or spray mini tart pans well with cooking spray. Spoon in batter, filling to top. Bake in 350F oven 10 to 12 minutes, or until tops start to crack and tester comes out clean. Let cool 5 minutes in pan; remove and cool completely on wire rack. Repeat with remaining batter. Makes 24 brownie bites.

Recipe courtesy of the California Walnut Board (walnut.org).

Walnut Berry Crumble

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The crumble goes nicely with vanilla ice cream or whipped cream.

Ingredients

Berries:
5 1/2 cups mixed berries (fresh or frozen raspberries, blueberries, blackberries or red currants)
2 tablespoons sugar
1/4 teaspoon vanilla extract

Topping:
1/2 cup finely chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons butter, at room temperature

Instructions

1. Preheat oven to 37ºF.
2. To prepare berries, toss berries together with sugar and vanilla until coated. Divide berries among 4 oven-safe bowls or ramekins of at least 2-cup capacity.
3. To prepare topping, put walnuts, flour, sugar and butter in a medium bowl. With your fingertips or a fork, rub ingredients together until mixture looks crumbly. Sprinkle over berries; it will be a light topping. Bake 15 to 18 minutes, until berries are bubbling and topping is lightly browned. Cool slightly before serving. Serves 4.

Recipe courtesy of the California Walnut Board (walnut.org).

Walnut Raspberry Chocolate Tartlets

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Simple, pretty and delicious, these tartlets take minutes to make. Perfect for any celebration they can be shaped into rounds, squares or hearts. Make sure that you only use the very best chocolate.

Ingredients

1 cup coarsely chopped walnuts, toasted
1 cup puffed brown rice cereal (brown Rice Crispies-type cereal)
4 ounces dark chocolate, melted
36 fresh raspberries
6 sprigs of mint

Instructions

1. Arrange 6 cupcake liners on a baking sheet or in a muffin pan; set aside.
2. Combine walnuts and rice cereal; mix well. Add melted chocolate and stir until well coated. Divide evenly among liners and press gently with the back of a soup spoon to compact into a “crust.” Arrange 6 raspberries on top of each tartlet, gently pressing into position while chocolate is still warm. Garnish with a sprig of the mint. Refrigerate until firm, about 30 minutes. Remove from liners and place on a serving platter or individual serving plates. Can be made ahead of time and stored in the refrigerator for up to 36 hours. Serves 6.

Recipe courtesy of Tina Salter for the California Walnut Board (walnut.org).