If summer has already left you where you are, bookmark this recipe from chef Renee Erickson's new A Boat, a Whale & a Walrus for next year; it's worth remembering. She pairs grilled salmon with deeply flavorful tarator, a Turkish sauce made with walnuts, bread, lemon, garlic, and olive oil, and a bright and dilly tomato-and-cucumber salad.
'walnut' on Serious Eats
These Irish Pantry scones are studded with dark chocolate and walnuts, in a dense buttermilk dough. Whip up a batch in thirty minutes, and you'll have scones for a week. That is, if they stick around that long.
Bananas and nuts are an idiot-proof combination, but the addition of malted milk is like having a milkshake in cake form. Which is to say, excellent.
Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds.
This date cake is big on vanilla flavor (and booze, so be careful when serving before noon.)
There's a reason that brickle is also called 'crack'—this stuff is crazy addictive. Graham crackers are baked with a quick homemade caramel then given a layer of melted dark chocolate scattered with cranberries and walnuts. A sprinkle of fleur de sel takes it over the top.
These blondies get a boozy hit from bourbon and crunch from toasted walnuts.
The toasted quality of the garlic and nuts tempers the boldness of the habanero and orange juice, so no one flavor is too strong. Paired with chips, this is an addictive sauce that makes you scrape for more.
The true shining star of this pie is the black walnut whipped cream. While it may take some hunting to find walnut extract, the nutty bite and unexpected earthy undertone it adds to an otherwise incredibly sweet pie ensures a proper balancing act of flavors, and helps to pick up the traces of walnut in the pie crust.
Instead of relying on cheese for richness, Lahey has created a purée of long cooked, sweet onions and walnuts. It's bitter and sweet, deeply creamy, and bakes up beautifully under handfuls of sliced shiitakes and rosemary. The pizza is topped off with a drizzle of olive oil, which is more than enough for this pie, but if you must, a sprinkling of Parmesan wouldn't hurt.
Crunchy twice baked cookies flavored with maple and studded with walnuts.
This Rugelach recipe come with not one, but three filling options; feel free to mix and match chocolate-walnut, raisin, and apricot as you please.
Drizzle this nut- and herb-infused honey over cornmeal pound cake, or pair it with hard, nutty cheeses. It will keep for up to a month in the refrigerator.
To make the cookies even more reminiscent of Cape Cod, I swapped the traditional raisins for cranberries. The tart berries provide a nice contrast, especially with the walnuts I added for crunch.
I recently came across a cake in Nick Malgieri's Perfect Light Desserts cookbook that used a whopping 2/3 cup of rum instead of the typical 2 to 3 tablespoons you often find in baked goods. The delicate blue Ball jar filled with homemade walnut liqueur sitting patiently in my refrigerator jumped for joy.