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Mystery ingredient

post #1 of 21
7/15/01 at 9:22pm
Thread Starter 
If you had a mystery ingredient and it happened to Hazelnuts...
What would you make for an appetizer?

You have access to all ingredients you may need..

Good luck
Danielle
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post #2 of 21
7/16/01 at 6:02am
Hazlenut wafer with chanterelles and tarragon duzelle with alittle apricot and proscuitto added...
hazelnut tart shell with carmelized onions hit of Makers mark, pancetta and aged gouda
Apricot half with a gorgonzolla roasted hazelnut paste filling run under a broiler.
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post #3 of 21
7/16/01 at 6:17am
Chocolate-Hazelnut Gelato!

:p
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post #4 of 21
7/16/01 at 6:39am
Linzertorte, east european hazelnut cake.
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post #5 of 21
7/16/01 at 11:11am
I guess Iza and myself should READ BEFORE POSTING!!!

Back to the drawing board...




[ July 16, 2001: Message edited by: Kimmie ]
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post #6 of 21
7/16/01 at 11:26am
Georges Perrier of Le Bec Fin has a recipe for escargot with hazelnut champagne butter.
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post #7 of 21
7/16/01 at 12:17pm
Kimmie and Iza - I would be perfectly happy to eat gelato or cake for an appetizer. Life is uncertain, eat dessert first.

Love the hazelnuts. Love the ideas I see here. No ideas to share, though.
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post #8 of 21
7/16/01 at 12:35pm
Nancya,

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post #9 of 21
7/16/01 at 3:21pm
Appetizer recipes using hazelnuts for you to browse.

;)
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post #10 of 21
7/16/01 at 3:30pm
What can I say, I’m dyslexic? Pain killers are fogging my brain? Read too fast?


Desserts is always on my mind.
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post #11 of 21
8/23/01 at 11:36am
It took time but here goes:



  • Roasted Sweet Garlic and Almond Soup
  • Roasted Almonds with Coriander, Chili and Olive Oil
  • Moroccan Chicken-Almond Pastilla
  • Asian Chicken-Almond Salad

:p
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post #12 of 21
8/23/01 at 11:53am
Kimmie,

Hazelnuts!!! not Almonds...LOL

Fine dice some hazelnuts and mix with a little panko,

Pat the top and bottom of u/10 diver scallops with the mixture.
sear the scallops till golden (do not over
cook)in butter,remove the scallops deglaze with a little dry vermouth and a splash of frangelico,reduce mont with hazelnut butter,add some blanched lemon zest and fresh chives. plate the scallops and sauce,garnish with crispy hazelnut phyllo crisp
cc
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post #13 of 21
8/23/01 at 12:02pm
Can anyone become dyslexic? I guess hazelnuts are not my strong suit!
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post #14 of 21
8/23/01 at 12:13pm
I never liked scallops, but I'd eat those!!

Yum.
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post #15 of 21
8/23/01 at 12:37pm
Kimmie has finally gone completely nuts :)

This is from cchiu's site. I'd eat it but I think we could improve on the melba toast.

Title: Hazelnut~ Brie & Apple Appetizer
Yield: 1 Recipe

Ingredients

1 c chopped oregon hazelnuts -
-(roasted; )
4 oz cream cheese - room
-temperature
8 oz brie cheese; (rind trimmed)
-- room tem
1 tart apple; grated

Instructions

Blend well the cream cheese with the brie cheese. Add the hazelnuts
and apple; blend. Spread on melba toast or crackers
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post #16 of 21
8/23/01 at 2:56pm
Yes Kyle,

nuts nuts nuts
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post #17 of 21
8/25/01 at 12:13pm
Cape Chef - love your recipe, can't wait to try it.

In France we cooked some hazelnut encrusted shrimp with a delicious white-wine sauce - yummy.
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post #18 of 21
8/25/01 at 12:59pm
I guess I should have mentioned that too CC. Your recipe is most appealing to me. Thanks for sharing.

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post #19 of 21
8/25/01 at 2:32pm
I'm so happy you all liked it,
It is a simple and very tasty dish.
cc
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post #20 of 21
8/25/01 at 2:36pm
I've successfully used hazelnuts as a substitute for a regular flour panade. Here's an idea for a hazelnut forcemeat stuffed chicken breast.

1) Remove legs and wing sections from a chicken leaving both sections of breast on the chicken.

2) Prepare the forcemeat with meat from the thighs and finely ground hazelnuts.

3) Cut a pocket in the breastmeat and stuff the breast with the forcemeat.

4) Roast till done :) Serve with your choice of garnishes.

Kuan
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post #21 of 21
8/25/01 at 3:11pm
Mmmmmmmmm...Love that too!

Thanks for sharing, Kuan.

:D
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