Toasted Hazelnut Bread

Mr. O-P likes mixed nuts. Well, let me rephrase that. Mr. O-P buys mixed nuts. There's a difference. Once he gets the oil-drum-size container of nuts home, he then painstakingly removes those he doesn't care for - the almonds and hazelnuts, and sometimes the Brazil nuts, depending upon his mood.  He places each type into its own little separate plastic container and passes them along to me as if I'm loaded with recipes and uses for this nut duo/trio. Let's face it, a girl can only use so many nuts. Imagine my delight then, when I stumbled upon this recipe in my “Try before I die” file. Not only did it make use of hazelnuts, but also employed one of my favorite appliances, the automatic bread machine.

I wasn't sure if I wanted bread or rolls, so decided to make both - a pan of rolls, and a small loaf of bread. When I make it again (and I will), I'm going to make a large loaf and forget the rolls.  This bread was tasty out of the oven, but the next morning made the best tasting toast that I think I've ever eaten.

Toasted Hazelnut Bread

2/3 cup warm milk (70° to 80°)

2 tablespoons butter, melted

1 large egg

1/2 teaspoon almond extract

1/2 teaspoon salt

2 cups bread flour

2 tablespoons granulated sugar

1 package active dry yeast

1/2 cup finely chopped hazelnuts, toasted

***

Egg wash (1 egg + 1 T. Water)

Place the ingredients (milk through the hazelnuts) into the bread machine in the order listed. Select the “Dough” setting and press “Start.”

When machine signals that the dough is done, remove to a lightly floured cutting board. Shape dough into rolls or one large loaf (or two small ones, or both -- the world is your oyster). Place shaped dough into greased pans and set in a warm spot to raise until double in size, 30-45 minutes. Brush top with egg wash and sprinkle with Kosher salt or finely ground hazelnuts. Bake at 375°F for 30-40 minutes, or until golden brown and makes a hollow sound when thumped. 

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Foodie Friday

Pan-Seared Scallops with Champagne Grapes and Almonds

When you think of grapes, my guess is that, a) champagne grapes don’t spring immediately to mind, and b) you don’t think of something savory.  You need to change these thoughts on both counts.  Champagne grapes (called such because their diminutive size resembles the bubbles in a glass of champagne) are sweet, delicious, and incredibly juicy.  They can substitute in any dish calling for grapes (as I demonstrated in my last post on Waldorf Salad), make an attractive garnish on a fruit and cheese tray, and are one of the key ingredients in this delicious, savory recipe from an old issue of Bon Appétit magazine. 

This recipe goes together in a matter of minutes.  I served it as an entrée atop angel hair pasta, but two scallops on a plate, topped with the sauce would make an excellent starter for an elegant meal.

Pan-Seared Scallops with Champagne Grapes and Almonds

16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons minced shallots
2/3 cup Melissa’s Champagne grapes* (about 4 ounces)

1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted (I substituted Hazelnuts because I find them more flavorful)
1 1/2 tablespoons chopped fresh Italian parsley

Sprinkle scallops with salt and pepper.

Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley. 

*In lieu of Champagne grapes, black grapes, cut in half, may be substituted.

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Nuts to You Hazelnut Sandies

If you've ever found yourself at either Sam's or Costco, chances are you've seen those very large containers of mixed nuts.  My husband buys these with reckless abandon.  Unfortunately he really doesn't like mixed nuts, what he likes are cashews and pecans.  The other nuts in the mix -- almonds, hazelnuts, and Brazil nuts, he carefully extracts and places in their own, labeled, individual containers.  He then places these containers into the corner cabinet and forgets about them.  When they start stacking up like cord wood and begin to fall onto my head whenever I reach for a set of mixing cups, I know it's time to take action.  

I use almonds frequently for green beans amandine.  I use all almonds and Brazil nuts when I make granola -- delicious!  The hazelnuts, however, tend to get overlooked.  So today with all of the excitement of the Cardinals winning the National League Championship, and the newly adopted Rally Squirrel mascot, I felt a cookie was in order, so created these.  I could tell they were a success when a friend of ours came for dinner and gobbled up half of the plate, and this was before I dipped one side in chocolate.  They are easy to make, the dough rolls out very well (particularly with my new marble rolling pin -- thanks, Carol!), and they won't last long, so don't worry about having too many.  

Oh...GO CARDS!!!

Image from Rally Squirrel T-shirt available at Dierbergs markets.

 Nuts to You Hazelnut Sandies

2 cups flour
3/4 cup butter
1-1/2 cups powdered sugar, plus more for dusting
2 Tablespoons whole milk
2 cups hazelnuts

Preheat oven to 400F. Put the hazelnuts into the work bowl of a food processor and pulse until finely ground.  Check periodically and don't overdo it or you'll end up with hazelnut butter.  Pour the ground hazelnuts onto a foil-lined baking sheet and toast them for 5 to 10 minutes, until they start  to brown. Remove and set aside.

Reduce the heat of the oven to 325F. In a large bowl, whisk together the flour and sugar. Add the butter and cut in using a pastry blender or two knives until the pieces are the size of peas.  Turn mixture into the bowl of a stand mixer.  Add the hazelnuts and mix together on medium speed.  Slowly pour the milk into the bowl and mix only until a dough forms.  DO NOT OVER MIX!  If you do, the cookies will be tough. Roll out the dough on a floured surface to 3/8" thickness and cut the cookies with a 2 or 3-inch round cutter.  The number of cookies you get from this mixture will vary depending upon the size of the cutter and thickness of the dough. Place them on a parchment paper-lined baking sheet and bake for 15-19 minutes until the edges are golden. Dust powdered sugar on the cookies as soon as they come out of the oven, and again while they are still warm.

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French Cut Green Beans with Hazelnut Butter

Finding a sumptuous side dish is not always easy.  Finding one that is quick, easy, delicious, and can be made ahead nearly impossible.  This recipe is the exception.  Every time I prepare these I get compliments, often from people who don't care for hazelnuts.  Toasting them and chopping them as finely as possible imparts a nutty flavor without an overpowering hazelnut taste, and adds a little extra crunch to the beans.

These can be made with green beans that have not been French cut (you'll need to cook them longer in this case -- 6 to 8 minutes), but I strongly suggest you give this little French cutting tool a try.  I found mine at the Viking store, but it is available from Amazon as well (click on image directly below to go to the page).  Never, I beg you, used canned or (horrors!) frozen green beans.  This is so quick and easy, not to mention actually fun to do.

Norpro French Bean Slicer

Snip the tip off of the fresh green bean using the cutting blade at the end.

Pull the green bean through the cutting blades to French cut.

It took me less than five minutes to French cut this entire pile of green beans.

Slice beans in half, or they'll be too unwieldy on the plate.

Combine first six ingredients in a small bowl.

Finely chop toasted hazelnuts, add to bowl, and stir together to make hazelnut butter.

Top cooked green beans with butter and allow it to melt into them.

French Cut Green Beans with Hazelnut Butter


2 tablespoons unsalted butter, room temperature
1 small shallot, finely chopped
1/4 teaspoon finely grated fresh lemon zest
1-1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup hazelnuts, toasted and finely chopped
1/2 to 3/4 lb green beans, trimmed

Stir together butter, shallot, zest, lemon juice, salt, and pepper in a small bowl until combined. Add hazelnuts and stir until combined well.  Set aside.

Wash fresh greens beans, pat dry with a paper towel, snip off ends, and run through the green bean Frenching tool.  Cut French-cut beans in half.  Bring a medium saucepan of salted water to a boil and drop in green beans.  When water has returned to boiling, cook for 3-5 minutes until beans are tender.

Drain beans in a colander, then return hot beans to pot and toss with hazelnut butter.

This recipe can be made ahead.  You can blanch the green beans and refrigerate for up to two days.  The hazelnut butter can be made ahead as well and kept similarly for two days.

Makes 2 ample portions


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