Walnut Recipes

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Chicken Breasts with Sage and Black Walnuts

4 Chicken Breasts, boneless and skinless, pounded flat
1 cup apple, Jonathan or other tart cooking apple, grated
1 cup Hammons Black Walnuts
2 Tbs. sage fresh or dried leaves
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 cup Durkee Red Hot Sauce Do Not Substitute
14 oz. chicken broth, canned, double strength
3 T. flour
Fresh sage & fresh sage flowers for garnish

Preheat oven to 350 degrees. In blended or food processor, grind black
walnuts with sage, salt and pepper until black walnut pieces are 1/8 inch.
Remove from blender and combine with grated apple to form a paste. Spread
1/4 of the paste on the bottom of each chicken breast, covering evenly.
Carefully roll each breast into a lengthwise roll, and secure with a
toothpick. Place, toothpick down, in oven proof skillet. Generously coat the
rolls with the Red Hot and sprinkle with salt and pepper. Add 1/2 cup of the
chicken broth and poach in the oven for 30 minutes, or until the chicken
rolls are cooked in the middle and browned on top. Remove the breasts to a
cutting board and add 1/4 of the remaining broth to the skillet. Reduce the
pan drippings almost completely. Just as they are turning brown, add another
1/4 of the chicken broth and deglaze the pan. Mix remaining broth with the
flour, be sure it has no lumps and stir into the skillet. Continue stirring
over medium heat until the sauce is thickened and the flour taste has
disappeared. Correct the seasonings with salt and pepper. Carefully remove
the toothpicks from the chicken breasts and, holding them carefully, slice
into 1/2 inch slices. Keep the roll intact as much as possible. Arrange cut
rolls on serving platter, fanning each roll so the black walnut filling with
show. Cover with foil and return to oven until chicken has regained its
warmth. Just before serving, spoon sauce over each breast individually, and
garnish with fresh herbs.

Black Walnut Chicken Quiche

1 cup finely chopped cooked chicken
1 cup grated swiss cheese
1/4 cup chopped onion
1 tablespoon flour
2 eggs, beaten
1/2 teaspoon brown mustard, spicy
1 cup milk
1 cup Black Walnuts
1 baked 9-inch pie crust

Mix chicken, cheese, onion, flour and 1/2 cup Black Walnuts. Sprinkle into
crust. Mix beaten eggs, milk and mustard. Pour over chicken mixture; top
with remaining Black Walnuts. Bake at 325 degrees for 50 minutes. 6
servings.

Black Walnut-Encrusted Chicken Breasts with Peach Sauce

This recipe was originally featured on Taste of the Ozarks with Jim
Lekander.

4 boneless chicken breasts without skin
2 cups black walnuts, chopped fine
1/4 cup flour
1/3 cup peach preserves
2 tablespoons honey
1/2 tablespoon mustard
1 cup chicken stock
1 tablespoon cornstarch
1 dash salt and white pepper

Preheat the oven to 375 degrees. Trim the boneless chicken breasts and pound
out evenly. Then mix the preserves, honey and one-quarter cup of the chicken
stock in a bowl. In another bowl, take the flour and finely chopped walnuts
and mix together. Then dip the chicken breasts in the peach mixture and
drain slightly. The roll the breasts in the walnut mixture and pat down.
Place onto a cooking sheet and place in the oven for 20-25 minutes.

To make the sauce: put the peach mixture in a small pan. Then add the
cornstarch to the remaining chicken stock and mix. Add the chicken stock to
the peach mixture and bring to a boil. Reduce the heat and simmer for 10
minutes. Season with salt and pepper to taste.

Remove the chicken from the oven and plate. Take the sauce and nap it across
the chicken breast, then serve.

Black Walnut Crusted Catfish with a Maple Butter Sauce

4 catfish fillets, boneless
1/4 cup Hammons Black Walnuts - medium fine
3/4 cup crushed Kellogg`s Corn Flakes
1/4 cup pure maple syrup
1/4 cup butter
Salt and Pepper to taste

Mix the Black Walnuts and Corn Flakes. Roll the fillets in the mixture and
pan saute in just a teaspoon of butter. Cook until done. For the sauce,
bring syrup to a boil, remove from heat and whisk in the butter, serve.

Kentucky Pecan Pie With Black Walnut Crust

Adapted from O, the Oprah Magazine

Crust:
3/4 cup Hammons Black Walnuts
3 Tbsp. sugar
1 cup all-purpose flour
8 Tbsp. or 1 stick unsalted butter, at room temperature
1 egg yolk, beaten
1 tsp. vanilla
1/4 tsp. salt

Filling:
3 eggs
1/2 cup packed light or dark brown sugar
1 tsp. vanilla
2 cups pecan halves
1 cup dark and 1/3 cup light corn syrup
2 Tbsp. bourbon whiskey
1/2 cup all-purpose flour
pinch of salt

Topping:
1 cup heavy cream
1 Tbsp. bourbon whiskey

1. Preheat the oven to 350 degrees.

2. To make the crust: In a food processor, pulse the walnuts and the sugar
until the nuts are finely ground. Add the remaining ingredients and pluse
just until the mixture begins to come together. Transfer the dough to an
11-inch tart pan with a removable bottom. Using your hands, press the dough
from the center out toward the sides of the pan, covering the bottom and
sides as evenly as possible. Bake the crust until golden, about 20 minutes.
Transfer to a wire rack to cool.

3. To make the filling: In a medium bowl, whisk together the eggs, brown
sugar, and vanilla. Whisk in the remaining ingrediets and pour the filling
into the warm crust. Bake 20 to 25 minutes, or just until set.

4. Meanwhile, in a chilled medium bowl, whip the cream until stiff peaks
form. Fold in the bourbon and chill until ready to serve.

5. Transfer the pie to a wire rack; cool to room temperature. Refrigerate,
covered, for 1 hour. Remove the sides of the pan right before serving. Cut
the pecan pie into wedges and top with whipped cream. Makes 8 to 10
servings.

Wheat Grain and Black Walnut Bread

1 1/2 Tbs. dry yeast
Pinch of sugar
2 1/2 cups water, warm
2 Tbs. walnut oil
1 Tbs. salt
3/4 cup rye flour
1 cup wheat flour
1/2 cup raisins, golden
1/4 cup Hammons Black Walnuts, recipe ready
4 to 4 1/2 cups bread flour

Sprinkle yeast and sugar over 1/2 cup of water. Stir to dissolve. Let stand
10 minutes. In bowl with paddle and strong mixer, add the remaining water,
oil, salt, rye flour, and wheat flour. Beat 3 minutes at medium speed until
all ingredients incorporated. Add yeast mixture on low speed to combine. Mix
in raisins and nuts on low speed until incorporated. Add all-purpose bread
flour one-half cup at a time until dough is smooth. Mix for 5 minutes on
medium speed. Add more flour if necessary until dough has only a slight
stickiness. Place in floured bowl and let rise in a warm place until dough
has doubled, 45 minutes to 1 1/2 hours. Punch dough down. Divide in half.
Flatten and roll up into an even-sided loaf shape. Place shaped dough into 1
lb. bread loaf pan. Let rise for 45 minutes until doubled in size. Place
cake pan with 1/2 cup water on the lower level of a 400 degree F oven. Place
loaf pans in oven and steam for 2-3 minutes. Remove cake pan of water and
bake loaf for another 45 minutes