Hazelnut Oil
My son bought me some Hazelnut Oil for Mother's day and is awaiting an amazing dish to come from it. There is a recipe on it for a vinegrette which I am going to try but ummm... he does not eat veggies! Anyone have any ideas?
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10 Comments:
it'd be nice on a piece of steamed fish, risotto (with some veggies hidden in it) or grilled bread, ricotta or fresh mozzarella & prosciutto (i'd put some braised greens on that, too).
dmarina at 1:36PM on 05/14/07
What the recipe for the vinegrette?
skigil at 1:39PM on 05/14/07
You could even use a vinaigrette on potato salad...
missus_p at 2:32PM on 05/14/07
Marinade. Use it on something he does like.
JerzeeTomato at 10:57PM on 05/14/07
Rose Levy Berenbaum (in the Cake Bible) has a terrific recipe for walnut pumpkin bundt cake, with walnuts and walnut oil in the cake as well as walnut oil in the chocolate glaze.
I'd imagine that substituting hazelnuts and hazelnut oil would be delicious, too.
floretbroc at 5:51PM on 05/15/07
Floretbroc, I think you have hit the nail on the head! Any chance you can share that recipe?Though the other suggestions sound good to ME ...you would not believe how picky of an eater he is! Makes me crazy REALLY CRAZY!!! Thanks everyone for your suggestions !
Sindy at 6:10AM on 05/16/07
Lucky!
I found the recipe online at http://www.recipezaar.com/42139 .
Let us know how it turns out.
I've made the cake (with walnuts, walnut oil) many times, always successfully.
floretbroc at 3:12PM on 05/16/07
I'm reading this and imagining a dense, moist chocolate cake with a filling made of a bittersweet chocolate ganache made with some of the butter substituted with hazelnut oil. I'd probably substitute a couple of tablespoons of butter with the oil in the cake, too.
Then I think I'd grind some hazelnuts to butter and mix that into half of the ganache and whip it. That would make an excellent filling, like nutella, only BETTER. Then I'd warm the rest and pour it over the cake to make a smooth glaze. (I did this a few years back for my son's birthday, only I used raspberry liquer to flavor the filling. I served it with raspberry coulis.) For hazelnut sauce, I'd just use some of the hazelnut butter thinned with cream, a tiny drizzle of hazelnut oil and sweetened with confectioner's sugar.
Well, I think I have my weekend baking project cut out for me!
Calichef at 6:44AM on 05/17/07
MMMMMMM Calichef, That sounds scrumpteous..but would you make it for me ?it sounds like a lot of work ..lol
Sindy at 5:11PM on 05/18/07
MMMMMMM Calichef, That sounds scrumpteous..but would you make it for me ?it sounds like a lot of work ..lol
Sindy at 5:11PM on 05/18/07