Cheese smørrebrød (Danish open-faced sandwich) are eaten to conclude a meal. This version with tangy blue cheese, mellow pear, and toasted hazelnuts is sweet without being cloying.
'hazelnut' on Serious Eats
This simple seven-ingredient salad is packed with flavor thanks to a vinaigrette made from warm bacon fat, shallots, hazelnuts, honey, and sherry vinegar, with just a touch of extra-virgin olive oil. The Brussels sprouts leaves are cooked just long enough to give them some sweet, nutty char, but still retain a fresh green bite.
When the weather's warm, a cold blender drink makes the perfect breakfast. This one even blends your morning joe right in there with the fruit and nuts.
Roasted green beans are swathed in balsamic vinaigrette and stippled with hazelnuts and crumbled blue cheese.
Crunchy, delicate layers of malted hazelnut meringue form the "cake" layers of this decadent dessert. For gluten-free just omit the malt.
Liven up your morning oatmeal with this sweet-tart compote made from fresh cranberries, orange, and hazelnuts.
This week's Lunch Box ushers in fall with warm, nutty flavors. Fried hazelnuts serve double duty by acting as a crunchy topping when mixed with parsley and lemon zest, and infusing oil to be slicked on both the steak and the roasted cauliflower.
This torte is a classically dense, rich dessert. Hazelnuts rounds out this cake with a wonderfully toasty flavor, while a healthy dose of vanilla provides a gently sweet aroma to balance out all that dark chocolate.
Forget wussy crumbled bacon on top. For this one, we emulsify bacon fat right into the drink. If you like Nutella and you like bacon, this spiked hot chocolate is the one for you.
These unusual biscotti have a wonderful combination of nutty and earthy flavors.
It's like eating Nutella straight out of the container but without the guilt! Strike that, it's got all the guilt, but at least it's got some booze mixed in there to help you deal with it.
Making the hazelnuts into a brittle means every bite has a subtle crunch, but even after grinding in a food processor, lots of big, chunky hazelnut bites will remain. Don't hesitate to substitute corn syrup for honey if that's what you have on hand, or do so for a vegan variation. And as long as we're talking substitutions, you can use toasted pumpkin seeds and pumpkin seed oil (or another oil of your choice) to make a nut-free version, should you suffer from a nut allergy.
[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature-controlled water bath like the Sous-Vide Supreme or an equivalent....
If you can't get to the Dessert Truck in New York City to try their thick and creamy chocolate and hazelnut-flavored Gianduja pot de crème, here's a recipe to make it at home! It's comprised mostly of half and half,...