D
Love
By Bonnie Swank
uring the holidays, I would assume that more home
bakers get out their aprons and rolling pins than any
other month of the year, even if October is National
Cookie Month. Home baked gifts are always a treat this time
of year and one ingredient you’ll find in many recipes is walnuts. Walnuts are the oldest tree food known to man dating
back to 7000 B.C. and have played a big part in history.
Originating in Persia, Romans called walnuts “Jupiter’s royal
acorn”. Once reserved for royalty, walnuts were traded
along the Silk Road route between Asia and the
Middle East and eventually through sea trade spreading the walnuts popularity worldwide. Not only
have walnuts shown up in cookbooks for centuries, but they have served many purposes,
from being used as an aphrodisiac to preventing plaque.
In 1867, Joseph Sexton introduce the first
commercial planting of English walnuts to
California. For seventy years after, walnuts
accounted for 65% of all bearing acreage in the southern areas
of California; until walnut production moved north to the
Central Valley. This move was considered one of the most dramatic horticultural moves in history but proved to be a profitable decision. The better growing conditions, along with
improved irrigation and pest control, all contributed to the
steady increase in walnut production. Today, California walnuts account for ninety-nine percent of the commercial US
supply and three-quarters of the world trade.
Walnuts, along with their health benefits, too numerous
to mention, can be found in every type of dish. They
are not only delicious in baked goods but add
flavor and texture to salads, savory dishes,
appetizers, cereal, snacks, smoothies and of
course deserts. So this holiday season don’t
reserve all the walnuts for your cookies,
cakes and candies but spread the walnut love
to everything you make!
For more information on the health benefits of
walnuts and more visit www.walnuts.org
~ Bonnie and her husband Dick Swank are owners of Swank Farms in Hollister.
Contact them at: 831-637-4704 or SwankFarms.com
FARMER IN THE FIELD
60 • December 2014 • Out & About
WALNUT TART
WITH CHOCOLATE DRIZZLES
Recipe courtesy of Emeril Lagasse, 2001
Ingredients
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4 ounces (1 stick) unsalted butter
1/4 cup honey
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 cups coarsely chopped walnuts
1/4 cup whipping cream
1 teaspoon vanilla extract
Directions
Preheat the oven to 400 degrees F.
Roll out the dough to an 11-inch circle
on a lightly floured surface. Transfer to a
10-inch tart pan with a removable bottom and trim any excess from the edges.
TART DOUGH
Directions
Sift the flour, sugar, and salt into a
large mixing bowl. Using a pastry
blender or your fingers, work in the butter pieces and shortening until the dough
begins to come together and form small
pea shapes. Work in the ice water with
your fingers until it just comes together,
being careful not to over mix. Form the
crust into a disk shape, wrap tightly in
plastic wrap, and place in the refrigerator to rest for at least 30 minutes before
rolling out to fit into a pie pan.
Yield: 10-inch tart dough
Ingredients
• 1 1/2 cups plus 2 tablespoons
all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 ounces (1 stick) cold butter,
cut into 1/4-inch pieces
• 2 tablespoons solid vegetable
shortening
• 3 tablespoons ice water
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Place in the refrigerator
for 20 to 30 minutes to
rest. Cover with parchment paper and weight
with pie weights. Bake
for 12 to 15 minutes.
Remove the paper and
weights and cook until
just golden, about 10 to
12 minutes. Remove
from the oven and cool.
In a deep saucepan,
combine the butter,
honey, sugar, and brown
sugar. Bring to a boil and cook for 3
minutes. Remove from the heat and stir
in the walnuts and cream. Add the vanilla and stir. Pour into the prepared tart
shell and spread evenly. Bake until set,
about 15 to 20 minutes.
Remove from the oven and cool for
30 minutes. Drizzle Chocolate Sauce
decoratively over the tart and let sit for
15 minutes. Serve as desired.
CHOCOLATE SAUCE
Ingredients
• 1/2 cup heavy cream
• 4 ounces semi sweet
chocolate, chopped
• 1 teaspoon nut-flavored
liqueur
Directions
In a small, heavy saucepan, bring the cream to a
bare simmer over low heat. Place the chocolate
pieces in a medium bowl. Remove the cream from
the heat and whisk slowly into the chocolate. Add
the liqueur and continue whisking until the chocolate melts and the sauce thickens.
BANANA AND WALNUT SMOOTHIE
Recipe courtesy of Giada De Laurentiis
Directions
Combine the ice, almond milk, coconut water, walnuts, dates and banana in the
blender and blend on high speed until smooth. Pour into glasses and serve.
Ingredients
• 1 1/2 cups ice
• 1/2 cup unsweetened almond milk
• 1/2 cup coconut water
• 3 tablespoons walnut pieces
• 2 dried dates, pitted and coarsely
chopped
• 1/2 medium banana, peeled
Out & About • December 2014 • 61