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Freddy Guys Hazelnuts

Hazelnut Recipes

I have met so many really wonderful people at the farmers market, and my regular customers all know that I trade nuts for good and original recipes.

Hazelnuts are a great snack, put them in your desk and eat them at 2 pm – they are so much better for you than those cookies sitting at the coffee pot. But if you really want to enjoy the more creative side of quality food then you will want to look over our recipes.

Most of these recipes come from our extended family, the hazelnut marketing board, and our Oregon farmer's market customers. Yes, they write down their favorite way to use our nuts, bring them to me, and sometimes email them to me in exchange for a bag of their favorite ingredient!

Baking

Hazelnut Biscotti

Hazelnut Biscotti

Ingredients Instructions
  • 1 cup butter
  • 3 cups sugar
  • 4 eggs
  • 1 1/2 cups hazelnut meal
  • 4 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 1/2 cups raw diced hazelnuts
  1. Preheat oven to 325 degrees.
  2. In a bowl cream butter and sugar and mix in egg.
  3. Combine the dry ingredients and add the nuts, blend into the egg mixture.
  4. Knead to hold, and cut into two loafs.
  5. Shape each loaf into a rectangular log and bake 50 minutes. Leave on the tray to cool.
  6. Cut into 1 inch slices and re-bake until the desired crispiness.
Hazelnut/Grain Pancakes

Hazelnut/Grain Pancakes

These are a hearty, high protein pancake that will stay with you all morning if you are out working. This one is a favorite farm breakfast.

Ingredients Instructions
  • 1 cup flour
  • 3/4 cup brown sugar
  • 1 cup hazelnut meal
  • 4 eggs
  • 1 cup corn meal
  • 3 cups milk
  • 1 tsp baking powder
  • 1/4 cup olive oil
  • 1 1/2 tsp baking soda
  • 1 cup diced hazelnuts
  • 1 tsp salt
  • 3 Tbsp vinegar
  1. Mix the dry ingredients: flour, meals, b-powder and soda, salt and nuts.
  2. In a separate bowl mix the moist ingredients: Sugar, eggs, milk, oil, vinegar.
  3. Blend the two sets of ingredients.
  4. Cook on a medium hot griddle, flip once, and enjoy with your favorite syrup.
Hazelnut and Bread stuffing

Hazelnut and Bread stuffing

My mother's original farm recipe.

Ingredients Instructions
  • 1 large loaf stale brown bread
  • 1 cup diced celery
  • 2 tbsp chopped onion
  • 1/4 cup butter or rendered turkey fat
  • 2 tsp poultry seasoning
  • 1.5 tsp salt
  • 1/8 tsp black pepper
  • 3/4 cup cooled broth from cooking giblets (or chicken stock)
  • 1 cup diced hazelnuts
  1. Cut the bread into 1-inch diced pieces.
  2. Saute celery and onion in butter until soft and yellow.
  3. Add bread and seasonings and toss together until well mixed.
  4. Cool.
  5. Add broth last and again toss until mixed.
  6. Stuff lightly into turkey.
  7. Makes enough for a 10lb bird.
Janice Goetze Filbert Diamonds or Hazelnut Crescents

Janice Goetze Filbert Diamonds or Hazelnut Crescents

From my former mother-in-law, who got this recipe out of an old (unknown, but perhaps Ladies Home Journal) magazine, probably in the 1940s or 1950s, which came from an old cookbook called "The Party's On!", by Ann Batchelder. Her cookbooks (such as "Ann Batchelder's Own Cookbook" were written approximately from 1931 to 1946. She was at one time the food editor for the "Ladies Home Journal" magazine.

I seem to remember my mother-in-law cutting these into crescent shapes and omitting the filbert halves on top. She did not remove the filbert skins before grinding the filberts. (I remember that I broke my metal grinder trying to grind the nuts!) If using hazelnut meal, without skins, the result would be slightly different, but probably very good. The skins add to the taste and texture. Before I found her actual recipe, while trying to find something like it, I ran across some recipes from Northern Italy and Germany for a similar-sounding cookie, which also used no flour.

These are very delicate and delicious, and are done when the edges just start to turn slightly brown, so watch them carefully. They may be stored in tins lined with waxed paper.

Ingredients Instructions
  • 4 egg yolks
  • 1 cup sugar
  • 1/2 pound shelled filberts
  • Approximately 85 filbert halves for decoration

Mix egg yolks with sugar without beating. Grind shelled filberts and add to yolk mixture. Chill dough. No, there's no flour in this recipe.

Roll out about 1/8" thick between sheets of waxed paper, working with a small portion of the dough at one time. Cut out with a small diamond-shaped cooky cutter. Place on greased baking sheet and top with filbert halves.

Bake in moderate oven, 350 degrees F., 10 minutes. Makes about 85 small diamond-shaped cookies (2" long).

Chicken

Hazelnut Chicken with Orange Cream Sauce

Hazelnut Chicken with Orange Cream Sauce

Ingredients Instructions

Chicken:

  • 2 chicken breasts, skin removed, boned is best
  • 1/2 cup diced hazelnuts
  • 1/2 cup Italian breadcrumbs with salt and pepper
  • 1 egg, beaten with a tsp of water in a bowl

Hazelnut sauce:

  • 1 large orange, peeled and chopped
  • 1/2 cup orange juice
  • 1 cup heavy cream
  • 1 Tbsp vermouth or brandy
  • Pinch of thyme and marjoram

Preheat oven to 350 degrees

Combine the breadcrumbs and nuts in a bowl. Beat the egg with the water separately and then dip the chicken through the egg mixture first and then through the nut mixture. First sautee 3 minutes on each side, then place the chicken in a casserole pan and cover with the hazelnut sauce.

In a saucepan mix the sauce ingredients and simmer to thicken. Pour this over the chicken and bake for 40 minutes. Serve with our wild rice.

Fish

Sauteed Hazelnut Halibut

Sauteed Hazelnut Halibut

Hazelnuts are a particularly good combination with white fish, such as Halibut and Hake. Any mild white fish will substitute well in the following recipes.

Ingredients Instructions
  • 1 cup diced raw hazelnuts
  • 1/2 cube butter
  • 4 small halibut steaks
  • Salt, pepper, and garlic to taste

This recipe takes about 7 minutes, and is unusually good.

Melt the butter in a large skillet. Add the diced and nuts and sautee as if they were a shallot. (Adding a small amount of shallots is a tasty addition).

Lay the halibut on top of the nuts, reduce the heat and cover for 3 minutes. You are steaming the fish.

Slip your spatula under the nuts and flip so that the fish is turned, and now the nuts are on top. Cover again , steaming for about 4 minutes- or until fish is done (it will turn opaque in the center).

Serve over wild rice for a particularly delicious and nice effect.

Hazelnut Covered Halibut

Hazelnut Covered Halibut

Hazelnuts are a particularly good combination with white fish, such as Halibut and Hake. Any mild white fish will substitute well in the following recipes.

Ingredients Instructions
  • 1 cup diced raw hazelnuts
  • 2 eggs
  • 1/2 cup hazelnut meal
  • 1/2 cup Italian spiced bread crumbs
  • 1/4 cup Parmesan cheese (grated fine)
  • 1 tbsp parsley
  • Salt and pepper to taste
  • 2 tbsp milk
  • 1/2 cube butter
  • 1/2 cup vermouth

Preheat oven to 350 degrees.

Mix the dry ingredients: Hazelnuts, meal, bread crumbs, seasonings and cheese.

Mix in a separate bowl the wet ingredients: beat the egg with the milk and add melted butter and vermouth.

Dredge each fillet first through the wet and then through the dry ingredients being careful to fully cover each fish piece.

Add any left over ingredients by dribbling them over the top.

Bake in a lightly greased pan, covered with foil, for about 15 minutes.

This is a wonderful low carb, low fat entree!

Hazelnut Crusted White Fish

Hazelnut Crusted White Fish

This recipe is from the Beaverton Farmer's Market and their food demonstrations done by JoPa restaurants in Beaverton.

Ingredients Instructions

Fish:

  • 2 pounds white fish, cut into 1/2 inch fillets
  • Olive oil
  • 2/3 cup hazelnut meal
  • 1/3 cup flour
  • Seasoning to taste: salt, pepper, and garlic

Hazelnut Pesto:

  • 4 ounces of hazelnut pieces
  • 5 cloves of garlic
  • 1 1/4 cups parmesan
  • 2 Tbsp fresh thyme (to taste)
  • 2 cups olive oil
  • Season with salt and pepper

Lightly coat both sides of the fish with olive oil then cover with a blend of the hazelnut meal, flour, and seasoning.

Sautee in a hot pan with 1 Tbsp olive oil. Turning the fish half way through, you will cook the fillet for 3-5 minutes until it is opaque. Plate the fish and drizzle with Hazelnut Pesto.

Hazelnut Pesto

Combine in a bowl or food processor the hazelnuts and garlic. Process while adding parmesan and thyme. Finally slowly drizzle in the oil until blended as smooth as you like it. Season with salt and pepper.

Vegetables

Asparagus with Hazelnuts

Asparagus with Hazelnuts

Yield: 4 servings

Ingredients Instructions
  • 1 lb Asparagus
  • 1 oz Hazelnut Meal
  • 2 Tbsp Butter
  • 2 tsp. Cider Vinegar
  • Salt And Pepper To Taste

Wash asparagus under cold running water. Snap off lower end of each stalk. Let the stalk break where it wants to, this will leave only the tender portion of the stalk. Young tender asparagus can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes.

At the same time, place the hazelnut meal and butter in a small heavy skillet. Heat until the butter melts and mix thoroughly. Remove from heat and stir in vinegar. Season with salt and pepper to taste.

Pour hazelnut butter over hot asparagus. Serve at once. From: Syd's Cookbook. Wash asparagus under cold running water. Snap off lower end of each stalk. Let the stalk break where it wants to, this will leave only the tender portion of the stalk. Young tender asparagus can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes.

At the same time, place the hazelnut meal and butter in a small heavy skillet. Heat until the butter melts and mix thoroughly. Remove from heat and stir in vinegar. Season with salt and pepper to taste.

Pour hazelnut butter over hot asparagus. Serve at once. From: Syd's Cookbook.

Chiffonade of Brussels Sprouts with Diced Bacon and Hazelnuts

Chiffonade of Brussels Sprouts with Diced Bacon and Hazelnuts

From the Thanksgiving Table by Diane Morgan.

Ingredients Instructions
  • 2 pounds Brussels Sprouts
  • 3 slices Bacon, finely diced
  • 1/2 cup toasted hazelnuts
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Cut the Brussels Sprouts into slices, and use your fingertips to separate the slices into shreds.

Heat a 12-inch saute over medium heat. Add the bacon and cook until crisp. Transfer to a paper towel to drain. Set aside.

Add the sprouts to the pan and saute until crisp, tender and bright green (about 3 minutes). Add the bacon, hazelnuts, salt and pepper, still to mix thoroughly.

Oregon Cucumber Hazelnut Salad

Oregon Cucumber Hazelnut Salad

From The Oregon Hazelnut Industry.

Ingredients Instructions
  • 2 Large cucumbers -- seeded and diced
  • 1 Zucchini -- thinly sliced
  • 1 Red onion -- thinly sliced, separated
  • 1 Large clove garlic -- minced
  • 1 Large carrot -- grated
  • 1 Large avocado -- diced
  • 1 Cup unflavored yogurt
  • 3 Ounces crumbled blue cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper Dash Tabasco
  • 1 Cup roasted and chopped Oregon hazelnuts

Mix all vegetables together in a large bowl. Combine yogurt, cheese, salt and pepper, and Tabasco sauce. Toss with vegetables and garnish with roasted hazelnuts.