Recipes

• 1 cup butter
• 3 cups sugar
• 4 eggs
• 1 1/2 cups hazelnut meal
• 4 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 1/2 cups raw diced hazelnuts

1. Preheat oven to 325 degrees.
2. In a bowl cream butter and sugar and mix in egg.
3. Combine the dry ingredients and add the nuts, blend into the egg mixture.
4. Knead to hold, and cut into two loafs.
5. Shape each loaf into a rectangular log and bake 50 minutes. Leave on the tray to cool.
6. Cut into 1 inch slices and re-bake until the desired crispiness.

• 1 cup flour
• 3/4 cup brown sugar
• 1 cup hazelnut meal
• 4 eggs
• 1 cup corn meal
• 3 cups milk
• 1 tsp baking powder
• 1/4 cup olive oil
• 1 1/2 tsp baking soda
• 1 cup diced hazelnuts
• 1 tsp salt
• 3 Tbsp vinegar

1. Mix the dry ingredients: flour, meals, b-powder and soda, salt and nuts.
2. In a separate bowl mix the moist ingredients: Sugar, eggs, milk, oil, vinegar.
3. Blend the two sets of ingredients.
4. Cook on a medium hot griddle, flip once, and enjoy with your favorite syrup.

• 1 large loaf stale brown bread
• 1 cup diced celery
• 2 tbsp chopped onion
• 1/4 cup butter or rendered turkey fat
• 2 tsp poultry seasoning
• 1.5 tsp salt
• 1/8 tsp black pepper
• 3/4 cup cooled broth from cooking giblets (or chicken stock)
• 1 cup diced hazelnuts

1. Cut the bread into 1-inch diced pieces.
2. Saute celery and onion in butter until soft and yellow.
3. Add bread and seasonings and toss together until well mixed.
4. Cool.
5. Add broth last and again toss until mixed.
6. Stuff lightly into turkey.
7. Makes enough for a 10lb bird.

• 4 egg yolks
• 1 cup sugar
• 1/2 pound shelled filberts
• Approximately 85 filbert halves for decoration

Mix egg yolks with sugar without beating. Grind shelled filberts and add to yolk mixture. Chill dough. No, there's no flour in this recipe.

Roll out about 1/8" thick between sheets of waxed paper, working with a small portion of the dough at one time. Cut out with a small diamond-shaped cooky cutter. Place on greased baking sheet and top with filbert halves.

Bake in moderate oven, 350 degrees F., 10 minutes. Makes about 85 small diamond-shaped cookies (2" long).

Chicken:

• 2 chicken breasts, skin removed, boned is best
• 1/2 cup diced hazelnuts
• 1/2 cup Italian breadcrumbs with salt and pepper
• 1 egg, beaten with a tsp of water in a bowl

Hazelnut sauce:

• 1 large orange, peeled and chopped
• 1/2 cup orange juice
• 1 cup heavy cream
• 1 Tbsp vermouth or brandy
• Pinch of thyme and marjoram

Preheat oven to 350 degrees

Combine the breadcrumbs and nuts in a bowl. Beat the egg with the water separately and then dip the chicken through the egg mixture first and then through the nut mixture. First sautee 3 minutes on each side, then place the chicken in a casserole pan and cover with the hazelnut sauce.

In a saucepan mix the sauce ingredients and simmer to thicken. Pour this over the chicken and bake for 40 minutes. Serve with our wild rice.

• 1 cup diced raw hazelnuts
• 1/2 cube butter
• 4 small halibut steaks
• Salt, pepper, and garlic to taste

This recipe takes about 7 minutes, and is unusually good.

Melt the butter in a large skillet. Add the diced and nuts and sautee as if they were a shallot. (Adding a small amount of shallots is a tasty addition).

Lay the halibut on top of the nuts, reduce the heat and cover for 3 minutes. You are steaming the fish.

Slip your spatula under the nuts and flip so that the fish is turned, and now the nuts are on top. Cover again , steaming for about 4 minutes- or until fish is done (it will turn opaque in the center).

Serve over wild rice for a particularly delicious and nice effect.

• 1 cup diced raw hazelnuts
• 2 eggs
• 1/2 cup hazelnut meal
• 1/2 cup Italian spiced bread crumbs
• 1/4 cup Parmesan cheese (grated fine)
• 1 tbsp parsley
• Salt and pepper to taste
• 2 tbsp milk
• 1/2 cube butter
• 1/2 cup vermouth

Preheat oven to 350 degrees.

Mix the dry ingredients: Hazelnuts, meal, bread crumbs, seasonings and cheese.

Mix in a separate bowl the wet ingredients: beat the egg with the milk and add melted butter and vermouth.

Dredge each fillet first through the wet and then through the dry ingredients being careful to fully cover each fish piece.

Add any left over ingredients by dribbling them over the top.

Bake in a lightly greased pan, covered with foil, for about 15 minutes.

This is a wonderful low carb, low fat entree!

Fish:

• 2 pounds white fish, cut into 1/2 inch fillets
• Olive oil
• 2/3 cup hazelnut meal
• 1/3 cup flour
• Seasoning to taste: salt, pepper, and garlic

Hazelnut Pesto:

• 4 ounces of hazelnut pieces
• 5 cloves of garlic
• 1 1/4 cups parmesan
• 2 Tbsp fresh thyme (to taste)
• 2 cups olive oil
• Season with salt and pepper

Lightly coat both sides of the fish with olive oil then cover with a blend of the hazelnut meal, flour, and seasoning.

Sautee in a hot pan with 1 Tbsp olive oil. Turning the fish half way through, you will cook the fillet for 3-5 minutes until it is opaque. Plate the fish and drizzle with Hazelnut Pesto.

Hazelnut Pesto

Combine in a bowl or food processor the hazelnuts and garlic. Process while adding parmesan and thyme. Finally slowly drizzle in the oil until blended as smooth as you like it. Season with salt and pepper.

• 1 lb Asparagus
• 1 oz Hazelnut Meal
• 2 Tbsp Butter
• 2 tsp. Cider Vinegar
• Salt And Pepper To Taste

Wash asparagus under cold running water. Snap off lower end of each stalk. Let the stalk break where it wants to, this will leave only the tender portion of the stalk. Young tender asparagus can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes.

At the same time, place the hazelnut meal and butter in a small heavy skillet. Heat until the butter melts and mix thoroughly. Remove from heat and stir in vinegar. Season with salt and pepper to taste.

Pour hazelnut butter over hot asparagus. Serve at once. From: Syd's Cookbook. Wash asparagus under cold running water. Snap off lower end of each stalk. Let the stalk break where it wants to, this will leave only the tender portion of the stalk. Young tender asparagus can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes.

At the same time, place the hazelnut meal and butter in a small heavy skillet. Heat until the butter melts and mix thoroughly. Remove from heat and stir in vinegar. Season with salt and pepper to taste.

Pour hazelnut butter over hot asparagus. Serve at once. From: Syd's Cookbook.

• 2 pounds Brussels Sprouts
• 3 slices Bacon, finely diced
• 1/2 cup toasted hazelnuts
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Cut the Brussels Sprouts into slices, and use your fingertips to separate the slices into shreds.

Heat a 12-inch saute over medium heat. Add the bacon and cook until crisp. Transfer to a paper towel to drain. Set aside.

Add the sprouts to the pan and saute until crisp, tender and bright green (about 3 minutes). Add the bacon, hazelnuts, salt and pepper, still to mix thoroughly.

• 2 Large cucumbers -- seeded and diced
• 1 Zucchini -- thinly sliced
• 1 Red onion -- thinly sliced, separated
• 1 Large clove garlic -- minced
• 1 Large carrot -- grated
• 1 Large avocado -- diced
• 1 Cup unflavored yogurt
• 3 Ounces crumbled blue cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper Dash Tabasco
• 1 Cup roasted and chopped Oregon hazelnuts

Mix all vegetables together in a large bowl. Combine yogurt, cheese, salt and pepper, and Tabasco sauce. Toss with vegetables and garnish with roasted hazelnuts.