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Holiday Muncher

1/2 cup dark seedless raisins
1/2 cup golden seedless raisins
1/3 cup cognac or apple cider
1/4 teaspoon grated lemon peel
1 cup (about 8 oz.) chopped California dried figs
2 cups (about 8 oz.) roasted Oregon hazelnuts

Yield: 4 cups

Combine raisins, cognac or cider and lemon peel in small saucepan. Simmer until liquid is absorbed; cool. Mix with figs and Oregon hazelnuts. Serve as a snack

Hazelnut Olive Cheese Ball

1 package (8 oz.) cream cheese, softened
8 ounces (2 cups) sharp cheddar cheese, shredded, room temperature
1/2 cup chopped stuffed green olives
2 tablespoons minced parsley
1 tablespoon minced green onion
1/4 teaspoon hot pepper sauce
1/2 cup finely chopped, roasted Oregon hazelnuts

In a large bowl, cream together the cream and sharp cheeses. Stir in olives, parsley, green onion and hot pepper sauce until well mixed. Shape into a ball and roll in the chopped hazelnuts. Cover and chill 1 to 24 hours. Serve with crackers.

Hazelnut Pumpkin Bread

3 cups sugar
1 cup cooking oil
4 eggs
2 cups pumpkin
1 cup water
4 cups flour
2 teaspoons salt
1/2 teaspoon baking powder
2 cups chopped Oregon hazelnuts
2 teaspoons soda
1 cup raisins or chopped dates
1 teaspoon each cloves, cinnamon, allspice, nutmeg

Blend sugar and oil; add eggs and pumpkin. Sift flour, baking powder, soda, salt and spices together. Add to first mixture, alternating with the water. Add raisins or dates, then the hazelnuts. Divide batter into three large greased loaf pans. Bake at 350 for 1 hour.

Hazelnut, Orange & Yogurt Muffins

1-3/4 cup all-purpose white flour
1/2 cup granulated sugar
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup roasted & chopped Oregon hazelnuts
1 large egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1/3 cup orange juice concentrate
1/2 cup raisins (optional)

2 tablespoons granulated sugar
2 tablespoons roasted & finely chopped Oregon hazelnuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Yield: 12 standard sized or 36 miniature muffins.

In small bowl, mix topping ingredients until well blended. Set aside. In small mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. Stir in hazelnut and set aside. In large mixing bowl, whisk egg until blended. Add vegetable oil, yogurt and orange juice concentrate. Whisk until smooth. Add dry ingredients, all at once, stirring just until flour is evenly moistened. Mix in raisins.

Prepare 1 standard size muffin tin or 3 miniature muffin tins by generously spraying with non-stick spray, or by placing liners in the cups. Divide the batter evenly among the prepared pans, filling each cup a generous 3/4 full. Sprinkle each muffin lightly with the topping mixture. Bake in 400 oven for about 18 minutes for the standard sized muffins, or about 12 minutes for the miniature muffins, or until golden. Remove from oven and cool for 5 minutes before removing from tins. Cool on racks.

Oregon Hazelnut Pancakes

3 cups buttermilk pancake mix
1/4 lb. Oregon hazelnuts, chopped
1/4 teaspoon nutmeg
1/4 teaspoon almond extract
1 teaspoon vanilla
water as needed

In a food processor or blender, grind hazelnuts into a meal (some small chunks are fine). Mix nuts with 1 cup water and seasonings. Add to mix with more water (approximately 1-1/2 cups) to proper consistency. Cook on griddle.

Pork Chops with Apple and Hazelnut Stuffing

4 boneless pork chops, cut about 3/4 inch thick
2 tablespoons olive oil, divided
3 cloves garlic, peeled and chopped
1 medium tart apple (like Granny Smith) peeled, cored and diced
2 tablespoons apple flavored brandy (Applejack)
2 cups fresh breadcrumbs
1/2 cup coarsely chopped, toasted Oregon Hazelnuts
1 teaspoon salt
1 teaspoon chopped, fresh parsley
1/2 teaspoon fresh or dried thyme
1/8 teaspoon black pepper
1/4 cup chicken stock

Serves 6

Apple juice, apple cider or chicken stock may be substitute for the apple brandy in this recipe.

Cut a pocket in the pork chops by slicing the meat horizontally in half, cutting to within 1/2 inch of the sides. Set aside.

Heat 1 tablespoon oil in large skillet. Saute' garlic and apple for 2 to 3 minutes. Add brandy, cook 1 more minute and remove from heat. Stir in all the remaining ingredients except the chicken stock. Transfer stuffing to a mixing bowl. Pack several tablespoons of the stuffing into the pocket in the pork chops. Set aside remaining stuffing.

Heat remaining oil in skillet. Saute' chops for about 4 minutes on each side, seasoning with additional salt and pepper. When meat is done (165 degrees through the thickest part) remove to platter and keep warm.

Add 1/4 cup chicken stock to pan, stirring to release any meat and stuffing particles that have stuck to the pan. Cook until almost all of the liquid has evaporated and stir in remaining stuffing. Serve on the side with the chops.

Hazelnut Chicken Stir Fry

1 tablespoon oil
1 pound boneless chicken breast, sliced
2 medium carrots, sliced diagonally
1 medium onion, sliced
1 green pepper, chunked
2 cups broccoli flowerettes
1 cup sugar snap pea pods
1/2 cup roasted & chopped Oregon hazelnuts
1 can undiluted cream of mushroom soup

Yield: 6 servings
Heat oil in skillet. Add chicken, carrots and onion. Cook for three minutes. Add broccoli and continue to cook for three minutes. Add green pepper, pea pods and soup. Cook for five minutes, stirring to prevent sticking. Place in bowl and sprinkle with hazelnuts. Serve with hot oriental noodles.

Zesty Oregon Hazelnut Broccoli

1 large clove garlic, minced
1 tablespoon oil
1 bunch (1-1/2 lbs.) broccoli, chopped
1/4 cup water
1/2 cup sour cream
1 teaspoon horseradish
1/4 teaspoon thyme
1/2 teaspoon marjoram
salt & pepper to taste
1/2 cup roasted & chopped Oregon hazelnuts

Yield: 6 servings

Sauté garlic in oil. Add broccoli and water. Cover and steam until tender crisp over medium heat. (Most of the liquid should be gone.) Add sour cream and seasonings. Heat until hot and sauce slightly thickens. Add nuts, toss and serve.

Lime & Garlic Shrimp with Hazelnut Stuffing

1 pound large shrimp (prawns) 20-30 count. Note: If the shrimp are extremely large, however, it may be necessary to cook them partially under the broiler before stuffing so the filling doesn’t burn before the shrimp are thoroughly cooked.

1/4 cup fresh lime juice
2 tablespoons hazelnut or vegetable oil
2 cloves garlic, minced
1 tablespoon fresh chopped dill weed (1 teaspoon dried)

1/2 cup toasted bread crumbs
1/2 cup finely chopped roasted hazelnuts
1/4 cup grated parmesan cheese
2 tablespoons melted butter
dash salt
freshly ground black pepper to taste

Peel shrimp, leaving tails intact. De-vein if necessary. Slit shrimp on the underside from head to tail, about half way through the meat so they will lie flat.

In 1 1/2 quart glass bowl, whisk together all ingredients for marinade. Place shrimp in marinade for one to two hours. Remove from marinade, drain and lay flat, cut side up on broiler pan. Heat broiler.

Combine all ingredients for stuffing. Place a teaspoon or two of stuffing on shrimp. Drizzle with remaining marinade. Broil three inches from the broiler, until stuffing is browned and shrimp turn pink, about two to four minutes, depending upon the size of the shrimp. Serve immediately.

Recipes from oregonhazelnuts.org