Tag Archives: walnuts

Roasted Garlic and Walnut Chickpea Pate

Welcome to the party, elegant and tasty spread.  I’m lovin’ your roasty garlic flavor and your silky texture.  Won’t you join me over here by the crackers?

pate yum1

This pate is hummus in black tie.  Approachable and friendly black tie.  Spread on a cracker, it’s right at home at a cocktail party or the party for the big game.  I found the recipe at the Amuse Your Bouche blog via the Finding Vegan Facebook page.  The original recipe makes a tiny amount, so I adjusted ingredients to make a whole can of chickpeas-worth, and reduced the amount of oil.  This larger amount still doesn’t last long-it’s that kind of yummy!  Here’s what you need to start your relationship with your new favorite party date.

ingredients

  • 1 entire head of garlic, roasted  (12-14 cloves, or more if you like garlic like we do!)
  • 1 1/4 cups walnuts, plus a bit more to garnish
  • 1 can (15 oz) chickpeas, drained but NOT rinsed
  • 4 TBSP lemon juice
  • 4 TBSP olive oil
  • salt and pepper to taste

First, roast the garlic.  Heat oven to 375F.

Cut the top off a head of garlic, place it in a pan, drizzle with a bit of olive oil, and sprinkle with salt and pepper.

cut top off garlic

place in pan with oil salt and pepper

(Save the little tops for another garlic recipe.)

save little tops

Roast for 25 minutes and remove to cool.  When cool enough to handle, pop the cloves out of their skins.

pop cloves out

Place roasted garlic cloves into a food processor along with the walnuts.

garlic and walnuts in processor

Process until you achieve a coarse crumb.

process to crumbs

Add the drained chickpeas, lemon juice, olive oil and salt and pepper.

add chickpeas salt pepper lemon and oil

Process until smooth.  Taste, and adjust seasoning if needed.

puree til smooth

Place in a pretty bowl, garnish with chopped walnuts, set out some crackers and prepare to be enchanted.  Seduced, really.

pate yum2

pate yum3

There is a LOT of garlic in this recipe, and it is definitely the top-note of the flavor.  However, since it’s roasted, it’s a mellow and earthy garlic.  Definitely yummy!

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Filed under appetizer, dairy-free, Holiday foods, recipe, snack, vegan, Vegetarian

Baked Brown Sugar And Walnut Brie

Sometimes it’s fun to bake an appetizer that is as pretty as it is yummy.  Especially when very little effort is needed and you end up with results like this:

Here’s the simple list of ingredients:

  • 1 small wheel of brie
  • 1 sheet of puff pastry, thawed according to directions on package
  • a handful of chopped walnuts
  • a handful of brown sugar
  • 1 egg for the egg wash

Preheat oven to 400F.  Line a baking sheet with parchment paper or a silpat.

Roll the puff pastry on a lightly floured surface to smooth it out.

Place brown sugar and walnuts in the center of the pastry, in a little circle approximately the size of the brie.

Unwrap the brie and place top down on the sugar and walnuts.  Note: leave the rind on, or the brie will not maintain its shape as it bakes.

Using a knife or kitchen shears, cut a circle around the brie about 1 1/2-2-inches larger than the brie.  Reserve the trimmings for decorations.

Pick up a side and fold over the brie, keeping the pastry as close to the side of the brie as possible without ripping it.

Continue with other sides until the brie is completely enveloped.  Your folds don’t need to be perfect, because this will be the bottom.

Place the brie on prepared baking sheet.  Make an egg wash by lightly beating the egg with a little water.  Seal the last flap with egg wash and turn the brie smooth-side up.

Brush the top and sides of the pastry with egg wash.  Use a small cookie cutter to cut decorations for the top of the brie, if you choose.  I chose a little heart for those of you starting to plan for Valentine’s Day.  You could also get really creative and design your own decoration using a knife.

Layer the hearts how you like them, brushing with egg wash after each layer.

Bake 20-25 minutes or until pastry is puffed and browned.

Let stand 20 minutes before serving.

How clever are you for creating this appetizer art?  Let me tell you, I was pretty pleased with myself and had to call Michael into the kitchen so he could oooo and ahhhhh over how pretty this brie turned out!

If you want to be extra fancy-schmancy, call it by its French name, Brie En Croute.

Cut into the pastry and find the lovely, creamy, melty brie; along with a bit of sweet and crunch.  Eat it just like this, or with crackers, or bread.  Yummy!  (I transferred the brie to a plate with higher sides so I could take it with me to a party.)

Here’s another Baked Brie I think you’ll like, from A Full Measure of Happiness:  Baked Apricot Brie.  How will you bake your next brie?

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Filed under appetizer, Holiday foods, recipe, Vegetarian

Rosemary Roasted Walnuts

Earlier today I got a text from a good friend in town for the weekend–she proposed an FAC up at the winery she co-owns.  I asked if I could bring a snack.  She agreed as long as I didn’t go to any fuss. 

 

I remembered a recipe for spiced nuts I’d seen in a magazine recently; one from Ina Garten, a favorite of mine. (I love watching the Barefoot Contessa–love her kitchen, her garden, her way of making gourmet approachable.) 

Ina’s recipe is for cashews, but I have walnuts.  Lots of walnuts.  Walnuts I bought thinking I’d make piles and piles of pesto from the piles and piles of parsley I had.  I ran out of oomph before I ran out of parsley…or walnuts.  I also happened to have the other ingredients I needed; I bet you do too!

  • 4 cups walnuts
  • 2 TBSP coarsely chopped fresh rosemary
  • 1 TBSP butter, melted
  • 2 tsp brown sugar
  • 2 tsp kosher salt
  • 1/2 tsp cayenne pepper

Preheat oven to 375F. 

Place walnuts on an edged baking sheet.  Roast for 10 minutes.  You’ll start to smell them around 5 minutes–watch them carefully from then on.

Meanwhile in a large bowl, combine rosemary, butter, sugar, salt, and cayenne,

until well combined.

Add hot walnuts to the bowl and toss until well combined.  Garnish with a rosemary sprig.  Serve warm…you’ll be so, so glad you did.

The warmth brings out the aromatic oils of the rosemary.  I found the warm-herbal-spicy-crunchy-yumminess of these nuts paired really well with the herbally undertones of Reeder Mesa’s Cabernet Sauvignon.  Another friend preferred the crisp acidity of Reeder Mesa’s Riesling as a pairing.

Whatever you pair with these roasted nuts, I have to warn you…They.  Are.  Addictive.  Really.  As yummy as they are, they are no fuss.

As we all sipped and crunched, we thought all sorts of nuts that would be enhanced by this spice combo….mmmmm!  Which nuts will you use?  Maybe you’ll use them to top a salad?  Or a crunchy topping for a smooth butternut squash soup?  ???

As you ponder the possibilities, enjoy this November sunset, taken from the deck at Reeder Mesa Winery tonight.  Ahhhhh…..

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Filed under appetizer, Garden produce, recipe, wine