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INGREDIENTS
50ml hazelnut oil 1/2 cup apple cider vinegar 1 tablespoon maple syrup 1 tablespoon coarse-grained mustard 1 clove garlic, smashed 2 tablespoons chopped shallot Salt and freshly ground black pepper to taste A generous pinch of red pepper flakes to taste INSTRUCTIONS BLEND. Add vinegar, maple syrup, mustard, garlic, and shallot to a blender and blend until smooth. Pour in the oil and blend until emulsified. STORE. Store in a covered jar in the refrigerator for up to a month. ENJOY! |
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INGREDIENTS
50ml hazelnut oil 1 baguette, or other crusty bread Kosher salt (optional) Herbs to taste (optional). Try minced garlic, dried Italian herbs (oregano, parsley, basil), red pepper flakes, garlic powder, rosemary. Grated Parmesan cheese (optional) INSTRUCTIONS COMBINE. Add oil to a plate or shallow bowl. Sprinkle kosher salt and other ingredients on top. DIP & ENJOY! Cut bread into 1/2" think slices and serve alongside oil. |
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INGREDIENTS
2 teaspoons hazelnut oil 1 scoop of vanilla ice cream 1 pinch of sea salt 2 teaspoons honey INSTRUCTIONS Drizzle hazelnut oil and honey over ice cream. Sprinkle sea salt over top. Enjoy! |
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Yields 1 quart of ice cream
INGREDIENTS Ice Cream: 2/3 cup sweetened condensed milk (7oz) 2 tablespoons hazelnut oil 3/4 teaspoon Diamond Crystal kosher salt (half amount if using another brand) 1 1/2 cups heavy cream Hot Fudge Sauce: 2/3 cup sweetened condensed milk (7oz) 1/2 cup bittersweet chocolate 1/4 teaspoon Diamond Crystal kosher salt (half amount if using another brand) 1 tablespoon hazelnut oil INSTRUCTIONS WHISK 1. Whisk together condensed milk, hazelnut oil, and salt until combined. WHISK 2. In a larger bowl or standing mixer, whisk heavy cream until stiff peaks form. WHISK 3. Vigorously whisk a dollop of the whipped heavy cream into the bowl with the condensed milk. FOLD. Gently fold the condensed milk mixture into the whipped cream using a rubber spatula or large spoon. Scrape the sides of the bowl as you go. The mixtures should be fully incorporated while remaining light and airy. FREEZE. Freeze at least 3 hours in an airtight container. Fudge: MELT. Combine condensed milk (the remainder of your 14oz can), chocolate, and salt in a microwave safe bowl. Microwave for 30 seconds and stir. Repeat until chocolate is melted (likely 60 seconds total). Add hazelnut oil. Stir until smooth. SERVE. Allow ice cream to thaw for 10 minutes before scooping. Top with hot fudge. ENJOY! |
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INGREDIENTS
¼ cup of lightly roasted hazelnuts 2 tablespoons white distilled vinegar ½ red or green jalapeño pepper or habanero chile, seeds removed, finely chopped 1 garlic clove, finely grated Kosher salt Pinch of sugar ½ cup labne, full-fat Greek yogurt, or sour cream 2 tablespoons tahini 1 tablespoon fresh lemon juice or white wine vinegar 1 pound green beans or Romano beans, ends trimmed if you like 1 tablespoon hazelnut oil Freshly ground black pepper INSTRUCTIONS TOAST. Toast hazelnuts in a small skillet over medium heat, shaking frequently until fragrant and golden brown (about 5 minutes) HOT SAUCE. Combine the distilled vinegar, jalapeño, and garlic in a large bowl; season with salt and sugar. TAHINI SAUCE. In another bowl, combine labne, tahini, lemon juice, and salt. If you prefer a thinner sauce, mix in a splash of water. COOK. Heat a large skillet over high heat. Toss the green beans with oil, salt, and pepper. Transfer beans into the hot skillet and cook, tossing frequently, until lightly charred on all sides but still bright green and with some snap to them, about 4 minutes. TOSS. Transfer the green beans into the bowl with the jalapeño mixture, tossing to coat. Let them sit for a minute or two. PLATE. Spoon the creamy tahini onto the bottom of a serving platter and top with the green beans and hazelnuts. ENJOY! |
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INGREDIENTS
Ice Cream: 50ml hazelnut oil 2 cloves of garlic Asparagus Hazelnuts Kosher Salt INSTRUCTIONS WATCH Heat hazelnut oil in pan. Add in chopped asparagus. Stir occasionally. Salt. Add chopped garlic. Toast hazelnuts in oven for 10 minutes on 350. Let cool. Roughly chop. Sprinkle on top of asparagus. |
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INGREDIENTS
1 3/4 cups hazelnuts 1 cup powdered sugar 1/3 cup unsweetened cocoa powder 2 tablespoons hazelnut oil 1 teaspoon vanilla 1 teaspoon salt 1/4 cup semi-sweet chocolate chips (optional) INSTRUCTIONS TOAST. Roast hazelnuts for ten minutes on 350° F. BLEND.
ENJOY! |
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INGREDIENTS
1/2 cup popcorn kernels 3 tablespoons hazelnut oil 1/3 cup nutritional yeast 1 teaspoon kosher salt 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 1/3 cup Spicy Maple HazelSnackers INSTRUCTIONS POP AND DRIZZLE. AIR POP: Pop the kernels in the microwave on the popcorn setting. Drizzle on the hazelnut oil and toss to coat the kernels. STOVE POP: Add 2 tablespoons of hazelnut oil to a saucepan on medium high heat. Add three popcorn kernels. When the kernels pop, add the remaining kernels in an even layer. Cover the pan with a lid and remove from heat for 30 seconds. Return the pan to the heat with the lid slightly askew to let out the steam. When rapid popping begins, shake the pan. Once several seconds pass between pops, remove from heat and dump into a new bowl. Add remaining 1 tablespoon of hazelnut oil. SEASON. Sprinkle on nutritional yeast, salt, paprika, and cayenne. TOSS. Mix well. ADD HAZELSNACKERS. ENJOY! |
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INGREDIENTS
2 cups Midwest Hazelnuts 2 Tablespoons maple syrup Coarse salt to taste 3 pounds thin-skinned winter squash, such as butternut or candy roaster, unpeeled, seeded and large dice 1 large leek, washed well and sliced into medium pieces 2 carrots, large dice, green tops saved for garnish 1 medium celery root, peeled and large dice 2 cloves garlic, minced 2 Tablespoons hazelnut oil ¼ cup white wine, dry sherry, or cider vinegar 1 quart (4 cups) vegetable stock ¼ teaspoon fresh sage, minced 1 teaspoon fresh thyme, minced ¼ teaspoon cayenne pepper 1½ teaspoons salt INSTRUCTIONS FOR HAZELNUT TOPPING
FOR SOUP
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