Walnut Dessert Sauce Food

WALNUT DESSERT SAUCE

Steps:

• In a heavy saucepan, combine the corn syrup, maple syrup, sugar and water; bring to a boil, stirring constantly. Stir in walnuts. , Reduce heat; simmer, uncovered, for 25 minutes. Serve over ice cream or pound cake. Store in the refrigerator.

APPLE-WALNUT COBBLER

Steps:

• Place apples in a greased 9-inch square baking pan; spread them out evenly.
• In a bowl, add 1/2 cup sugar, cinnamon, and coarsely chopped walnuts; stir to combine.
• Sprinkle mixture over apples.
• In another bowl, add the flour, 1 cup sugar, baking powder, and salt; stir to combine and set aside.
• Mix together the egg, half-and-half, and butter in a bowl; add to flour mixture; beat until smooth.
• Pour over apples.
• Sprinkle with finely chopped walnuts.
• Bake at 325° for 1 hour or until pick comes out clean.

WALNUT ROMESCO SAUCE

Steps:

• In a blender or food processor, whiz up all the romesco ingredients until thoroughly combined, but still slightly chunky. This can be made up and refrigerated up to 3 days in advance.

BREAD & WALNUT SAUCE

Steps:

• Pour the milk into a pan, add the onion, butter, nutmeg, bay and garlic, then bring to the boil. Turn the heat to its lowest setting and infuse the milk for 30 mins. If you have time, do this the day before, leave to cool completely, then chill overnight.
• To make the sauce, bring the milk back up to the boil and break the bread into large chunks. Fish out the bay leaves, then add the bread and most of the walnuts to the sauce.
• Blitz everything in a food processor or with a hand blender, then season to taste. Serve the sauce piping hot, scattered with the rest of the walnuts, one of the bay leaves and a little butter melting over the top, if you like.

WALNUT CREAM

Steps:

• Place the walnuts in a bowl with enough water to cover them and allow them to soak for at least 8 hours or overnight.
• Preheat the oven to 325 F.
• Drain the walnuts well and blot them dry with a paper towel. Place them in a single layer on a baking sheet or cookie tray and bake for 10 minutes. Let the walnuts cool completely.
• Place the almond milk, nectar or syrup, vanilla and sea salt in a blender. Blend for 10 seconds.
• Add the nuts to the mix and blend again until smooth. This could take as long as a minute. You may have to stop periodically to scrape down the sides.
• Chill for 30 to 45 minutes in the refrigerator.

MAPLE-WALNUT SAUCE

Steps:

• 1 Combine the maple syrup, honey, cinnamon, allspice, salt and butter in a heavy saucepan over low heat
• 2 Cook for 10 minutes, whisking occasionally; the butter should be completely melted
• 3 Remove from the heat
• 4 At this point, if you plan to serve the sauce on another day, do not stir in the nuts and vanilla extract
• 5 Cool and refrigerate
• 6 When ready to use, reheat the sauce over low heat
• 7 Remove from the heat, then stir in the chopped walnuts and vanilla extract
• 8 Serve warm

MAPLE-WALNUT SAUCE

Steps:

• In a small saucepan, combine pure maple syrup and chopped walnuts. Heat over medium, about 2 minutes.

EASY BROWN SUGAR WALNUT BARS

Steps:

• Cut into 2-inch bars; cool in pan. The recipe makes about 16 walnut bars.

WALNUT SAUCE PASTA RECIPE FROM LIGURIA

Steps:

• Put the shelled walnuts in a pan, cover with water, bring to the boil and simmer for 3-4 minutes. Drain and rinse the walnuts, remove the skins by wiping with a cloth and pat the walnuts dry with kitchen paper or a clean tea towel (this step is optional).
• Break the bread into pieces, put it in a bowl and cover with the milk. When it is completely wet, drain and squeeze the milk out with your hands. Save the milk.
• Put the drained bread in the blender/food processor along with the walnuts and the garlic. Pulse a few times until the walnuts are quite small. Add the parmigiano cheese, pine nuts and 2 pinches of salt. Pulse for about 20 seconds until the sauce becomes a bit smooth.
• Continue to pulse while adding olive oil a little at a time and the remaining milk from the bread as needed to obtain a thick creamy sauce. Store in a sealed container in the fridge until ready to use.
• Put a pot of water on to boil for the pasta. When it boils add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My store-bought fresh trofie needed 9 minutes.
• Before draining the pasta, water down the Ligurian walnut sauce with about ½ ladle of pasta cooking water in a pan large enough to hold the pasta too. Stir until the sauce becomes creamy and the right consistency. Also save a cup of the water to add later just in case your walnut sauce pasta seems dry.
• Add the drained pasta to the sauce along with some fresh marjoram leaves, freshly ground black pepper , some pieces of walnuts and a little more grated parmigiano. Mix everything together well and serve immediately.

WALNUT AND APPLE DESSERT

Steps:

• Cut an apple in small cubes.
• Heat a medium sized pan. Put 3 teaspoons of brown sugar in it, add the crushed biscuits and the walnuts. Fry for 3-4 minutes.
• In another medium sized pan melt the butter. Add the apple cubes, 4 teaspoons of brown sugar, and a teaspoon of cinnamon. Stir fry them for 3-4 minutes until they're golden brown.
• In a tall glass, start arranging the dessert. First add a layer of roasted walnuts. Then a layer of caramelized apples. Add another layer of walnuts.
• Top everything off with the yogurt, a dash of cinnamon, and 3 red currants.