"The Ultimate Nut"

[@Home Chef]

"The Ultimate Nut" Adds Vibrant Flavor, Health Benefits to Every Course


Rare is the food that makes recipes appeal to the entire spectrum of food lovers from unapologetic dessert hounds to calorie-conscious health nuts. But in the American Eastern Black Walnut, chefs and home
gourmets from coast to coast have found that elusive ingredient. Fall is harvest time for black walnuts, and it's no coincidence that as people prepare foods for entertaining, freshly reaped black walnuts answer two important -- and often conflicting - questions: "What can I make that's delicious?" and "What can I make that's healthy?" Until now, finding a food rich in both taste and nutrition has been a hard nut to crack.


High in essential nutrients such as magnesium, phosphorus, and niacin, the American Eastern Black Walnut is native to the central and southeastern US. While over 93 percent of its fat is unsaturated -- the "good" kind of fat -- the real excitement is found in the nut's taste. It has a striking, pungent flavor that electrifies everything from chicken breasts to fudge pie. In fact, conventional walnut wisdom says anyone who can't find a palette-pleasing dish featuring the Eastern Black Walnut is, well, nuts.


Consider, for example, how the following poultry dish would thrill Fall or holiday dinner guests. This recipe was originally featured by chef Jim Lekander on his "Taste of the Ozarks" television program at KY-3, Springfield, MO.:


Black Walnut-Encrusted Chicken Breasts with Peach Sauce


4 boneless, skinless chicken breasts
2 c. black walnuts, chopped fine
1/4 c. flour
1/3 c. peach preserves
2 T. honey
1/2 T. mustard
1 c. chicken stock
1 T. 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. Then roll the breasts in the walnut mixture and pat down. Place onto a cooking sheet and place in the oven for 20-25 minutes.


Sauce: Put the peach mixture in a small pan. 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.


This is just one of the many recipes found at the Hammons web site. For more information, including gift information, nut ordering, and a vast assortment of ready-to-ship delicacies, visit Hammons Products at http://www.black-walnuts.com/.


Cooking & Baking Center: http://www.black-walnuts.com/homecooking.asp
Black Walnut Recipes: http://www.black-walnuts.com/homerecipes.asp
Black Walnut Shop: http://www.black-walnuts.com/shopping.asp

[glutz]

WOW !!
I must try the Recipe,
have you considered adding 2-4 TBSp whiskey or Brandy to chicken?

[Melina]

Wow!

This sounds great. Very informative post!

[Afra]

Wow, Home Chef, I love nuts! You really got me interested in your thread and the websites you provided! Thanks for sharing; I'm looking forward to trying the recipe you posted soon.

[starlite]

I stumbled onto another nut site that fascinated me - love this stuff too! And nuts have the "good for you" fat, too!
Anyway, this one is Walnuts as well so I thought I'd post it:

http://www.walnuts.org

Or for recipes go right to this page:

http://www.walnuts.org/recipes.html