Savory Walnut Spread Food

SIMPLE SWEET AND SAVORY SPICED WALNUTS

Steps:

• Have ready a silpat on a sheet pan or a parchment lined pan on a surface which can withstand heat.
• Mash the garlic with the brown sugar and spices to form a paste.
• Melt the butter in a non stick skillet over medium heat.
• Add the sugar/spice paste to the skillet and, using a wooden spoon or spatula, stir to combine the butter and paste (about a minute or two).
• Once it is roughly combined, add the walnuts and stir to coat; this will take no more than a minute or two.
• When the walnuts are coated, transfer them to the silpat or parchment.
• Spread them out with your wooden spatula and allow to cool.
• Store the cooled nuts in a tin or jar.
• Use in salads (butter lettuce, beets, blue cheese and these nuts--super!), or as a nibble with cocktails/apertifs.

RED BEAN AND WALNUT SPREAD

Steps:

• Combine beans, water, onion and bay leaf in a saucepan and bring to a boil. Turn heat down to low and simmer until tender, about an hour.
• Heat oven to 350 degrees. Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.
• Drain beans well and discard bay leaf. In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.
• Mix chopped herbs together and put aside a small amount for garnish. Blend the rest into the beans and add a splash of water if the mixture is too thick.
• Season with salt and pepper and serve on warmed bread slices or crackers. Drizzle with pomegranate molasses and sprinkle with herb mix.
• Serve next to some string cheese. For older children and adults, top with walnuts and pomegranate seeds.

SAVORY WALNUT SPREAD

Steps:

• Combine walnuts, yogurt, mustard, garlic, salt and pepper in a food processor. Process until walnuts are finely chopped.
• Add walnut oil and process until smooth. You'll have about 1 1/2 cups. One serving equals 2 tablespoons.

CALIFORNIA WALNUT AND BLUE CHEESE SAVOURY SHORTBREAD

Steps:

• Preheat oven to 275°F.
• In a medium-sized bowl, combine flour, cornstarch, icing sugar, salt and ground walnuts. Whisk until well blended.
• Add butter, blue cheese and lemon zest to the flour mixture. Knead by hand until dough becomes soft and forms into a ball.
• Using a small scoop, portion dough into half-spheres, then press a walnut half into the top of each cookie.
• Bake on a parchment-lined cookie sheet for 27-30 minutes, or until cookies are firm to the touch. Cool on a wire rack.

TUNA SPREAD WITH WALNUTS

Steps:

• In the bowl of a food processor, fitted with its steel knife, place the olives, capers, anchovy fillets, garlic cloves, Cognac, lemon juice, and thyme; process until everything is finely chopped. Add all of the tuna, including the packing oil; process until the tuna is pureed.
• Scrape down the sides of the processor; process for a few seconds. With the processor on, add the butter, two tablespoons at a time, allowing each quantity to be incorporated before the next batch is added.
• Turn the tuna mixture into a mixing bowl. Season with white pepper. Fold in the chopped walnuts. Pour and scrape the spread into a three-cup terrine or other serving bowl. Level the top. Refrigerate the spread uncovered for 20 minutes to set the top. Cover with plastic wrap (but don't let the wrap touch the top of the spread) and keep refrigerated until needed, or up to five days.
• For serving, decorate the top of the spread with walnut halves and a few pretty, fresh leaves. Serve cool but not cold.

SAVORY SPROUTED LENTIL & NUT SPREAD

Steps:

• Grind up the cashews until they're quite fine, I find my 'magic bullet' works really well for this small amount, but then I have to transfer to a food processor to get it to a pate consistency.
• Add in the rest of the ingredients, scraping down the sides a few times. Adjust seasoning to your taste, you may want to add a little extra miso for more saltiness or use the optional tamari/Braggs.
• Refrigerate and use within 24 hours.

WALNUT BUTTER SPREAD

Steps:

• Place walnuts, orange peel, pepper and salt in a food processor; cover and process until creamy. Spread on toast, with preserves and Brie if desired.

SWEET & SAVORY CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese, onion and garlic salt. Shape into a disk; transfer to a serving plate., In a small saucepan, combine butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat 4-5 minutes or until sugar is dissolved. Stir in pecans; cool slightly. Spoon over cheese mixture. Serve with crackers.