Stephanie Schraders Walnut Cups Food

SPICED BROWN BUTTER AND WALNUT TUILLE CUPS

Steps:

• Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper or nonstick silicone baking mats. Arrange four 3/4-cup custard cups upside down on work surface.
• Stir butter in heavy small saucepan over medium heat until nutty brown and milk solids are dark brown, 6 to 7 minutes. Carefully pour browned butter into small bowl and cool slightly.
• Combine egg whites, sugar, five-spice powder, and salt in medium bowl; whisk until mixture is foamy, about 1 minute. Add warm browned butter, leaving dark brown milk solids behind in bowl; whisk until blended. Whisk in vanilla. Add flour and whisk until blended and smooth.
• Drop batter by scant tablespoonfuls onto prepared baking sheets, spacing 4 inches apart (about 4 per sheet). Using small offset spatula, spread each to 5-inch round (batter will be spread very thin). Sprinkle generous 1/4 teaspoon finely chopped walnuts over each.
• Bake tuiles, 1 sheet at a time, until evenly golden all over, about 11 minutes. Working quickly and using wide metal spatula, carefully lift each tuile from sheet and immediately drape over custard cup and press to mold to cup, making cookie bowls. Cool until tuiles are set. Carefully remove tuiles from cups and place on rack to cool completely. Repeat procedure with batter and walnuts on cool baking sheets, making total of 12 cookie bowls (to allow for any breakage). For additional cookies, if desired, drop remaining batter onto baking sheets by teaspoonfuls, spacing 2 inches apart, and bake until evenly golden. Transfer to rack and cool. DO AHEAD: Cookie bowls and cookies can be made 2 days ahead. Store airtight at room temperature.
• *A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.

STEPHANIE SCHRADER'S WALNUT CUPS

Steps:

• In the bowl of an electric mixer cream 1 stick of the butter with the cream cheese until the mixture is light and fluffy, add the flour and the salt, and beat the mixture until it forms a dough. Form the dough into a disk and chill it, wrapped in plastic wrap, for 30 minutes. Press rounded teaspoons of the dough into thirty-six 1/8-cup muffin tins and work the dough evenly onto the bottoms and up the sides of the tins to form 1/8-inch-shells.
• Preheat the oven to 375°F. In a bowl whisk together the egg, the brown sugar, the melted butter, and the vanilla until the mixture is combined well. Divide the filling among the shells, sprinkle it with the walnuts, and bake the walnut cups in the middle of the oven for 15 to 20 minutes, or until the crusts are golden. Let the cookies cool in the tins on racks for 10 minutes, remove them from the tins carefully, and let them cool completely on the racks. The walnut cups may be made 2 months in advance and kept frozen in airtight containers.

CHOCOLATE CHIP WALNUT CUPCAKES

Steps:

• Special equipment: 12 paper cupcake liners, a 12-cup muffin pan
• For the cupcakes: Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
• In a small bowl combine the walnuts, 1 cup mini chocolate chips and 1 tablespoon of the brownie mix. Toss until all the ingredients are coated. Set aside.
• In a large bowl mix together the remaining brownie mix, eggs, vegetable oil, and water. Stir for 20 seconds until blended. Fold in the walnuts and chocolate chips. Spoon the mixture into the prepared pan (cupcake liners will be full). Bake for 22 to 25 minutes until a cake tester inserted into the cupcakes comes out with moist fudgy crumbs. Cool the cupcakes in the pan for 10 minutes. Transfer the cupcakes to a wire rack and cool completely before frosting, about 30 minutes.
• For the frosting: In a large bowl, using an electric hand mixer, beat the cheeses together until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar until smooth and spreadable. Refrigerate the frosting until ready to use.
• Spread the frosting on top of the cupcakes and garnish with the remaining mini chocolate chips. Refrigerate until ready to serve. Serve at room temperature.

SUGARED WALNUT SUNDAES IN CHOCOLATE CUPS

Steps:

• Sugared Walnuts: In a deep saucepan, combine the sugar, water, orange zest and cinnamon and bring to a boil. Add the walnuts and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque as the water cooks away. When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.) The walnuts can be made up to 2 weeks in advance and stored in an airtight container.
• Sundae Cups: Spread the toasted walnuts out on a plate. Dip the rims of 6 coffee cups or mugs into the melted chocolate, then into the chopped walnuts. Turn them right side up and set aside. Dip 6 teaspoons in the chocolate and sprinkle with chopped walnuts. Let the cups and spoons cool at room temperature until set, about 2 hours. The cups can be made up to 2 days in advance.
• To assemble sundae, scoop ice cream into each chocolate-dipped coffee cup and pour espresso over it. Top with a dollop of whipped cream and sugared walnuts. Place the cup on the saucer and rest a chocolate-dipped spoon alongside.

NUT CUPS

Steps:

• Blend margarine and soft cream cheese until creamy.
• Add 1 cup sifted flour.
• Divide mixture into 16 balls and press into tiny muffins tins.
• Mix filling ingredients together.
• Fill nut cups with the filling mixture.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Reduce heat to 250 degrees Fahrenheit and bake for 10 minutes or until done.
• Let stand a few minutes before removing from tins.

WILTED SPINACH SALAD WITH CHEVRE-WALNUT CUPS

Steps:

• Sherry Vinaigrette:.
• In a small microwave safe bowl, whisk together the vinegar and mustard. Add the shallot. While whisking slowly, pour in the olive oil and whisk until mixture thickens slightly. Set aside.
• Walnut Cups:.
• Preheat oven to 350 and grease a mini muffin tin. Combine the walnuts and salt in a food processor and pulse to finely grind walnuts. Add the flour and egg white and process till well mixed. Place about 1 T of mixture into each greased mini muffin cup and press on bottom and sides to form cups. Bake for 12 to 15 minutes till golden. Remove and let cool completely on wire rack.
• Salad:.
• Rinse spinach well, remove stems and pat dry. Rinse and dry the watercress and mint.
• Preheat the oven to 375. Put 1-2 T of chevre in each walnut cup. Drizzle with a little of the vinaigrette and top with a walnut half, if desired. Place on a baking sheet.
• in a large salad bowl, toss the spinach, watercress, mint, garlic and oregano to combine.
• Bake the filled walnut cups for about 4 minutes, till bubbling.
• Put the vinaigrette in a loosely covered container in the microwave and heat on high for 1 1/2 minutes, till bubbline hot. Uncover carefully and whisk to blend.
• Put one-eighth of the greens on each salad plate. Top with one of the warm walnut cups and immediately drizzle the hot dressing over each plate. Season with pepper if desired and serve immediately.
• For an entree version of this salad, you could add some cooked chicken.

WALNUT CUPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.
• In a medium bowl, stir together the cream cheese, 1/2 cup butter and flour until a dough forms. Roll into 1 inch balls and press them into the bottom and up the sides of the prepared muffin cups.
• In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cups, but do not fill all the way to the top or the mixture will bubble over.
• Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.