Hazelnuts
These wild nuts grow in clusters on the hazel tree in temperate zones
around the world. The fuzzy outer husk opens as the nut ripens, revealing
a hard, smooth shell. Italy, Spain, France and Turkey lead the way in
hazelnut production. Until the 1940s, the United States imported most
hazelnuts; however, they're now grown in Oregon and Washington. Also
called filberts and cobnuts , particularly when cultivated, these sweet,
rich, grape-size nuts are used chopped, ground and whole in all manner
of sweets. They also add flavor and texture to savory items such as
salads and main dishes. Hazelnuts are usually packaged whole, though
some producers are now also offering them chopped — a real timesaver.
Hazelnuts have a bitter brown skin that is best removed, usually by
heating them at 350°F for 10 to 15 minutes, until the skins begin
to flake. By placing a handful of nuts at a time in a dish towel, then
folding the towel over the warm nuts and rubbing vigorously, most of
the skin will be removed.
Information provided by Epicurious.com http://food.epicurious.com
Recipes
McKenzie River Hazelnut Pie
4 eggs
1 cup sugar
1/8 teaspoon salt
1-1/2 cups dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
2 cups roasted & finely chopped Oregon hazelnuts
2 unbaked 8" pie shells
Preheat oven to 350. Beat eggs until blended, but not frothy. Add, in
order: sugar, salt, corn syrup, melted butter and vanilla, mixing to
blend. Stir in hazelnuts. Divide filling between two pie shells. Place
in oven and reduce heat to 325. Bake 50 to 60 minutes.
Hazelnut Pie Crust
1 cup Oregon hazelnuts, roasted and ground
1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 teaspoon allspice, ground
1/4 cup butter or margarine
Mix together hazelnuts, crumbs, sugar and allspice; blend in butter
to form a crumbly mixture. Press against bottom and sides of a 9"
pie plate. Bake in 400 oven 5 minutes, or until lightly browned. Cool
thoroughly.
Crunchy Hazelnut Pastry Shell
1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1/3 cup butter
1/4 cup Oregon hazelnuts, roasted & diced
3 tablespoons water
Combine flour, sugar and salt. Cut in butter until mixture looks like
coarse corn meal. Stir in hazelnuts. Blend in water to form crumbly
dough. Pat into bottom and sides of a 9" tart or pie pan. Chill
20 minutes. Bake in a 400 oven 15 minutes or until lightly browned.
Cool. Makes 1 (9") tart.
|
Oregon's Tricounty Farm Information Area
We have farms that serve hazelnut and hazelnut products to the following cities within Washington County, Multnomah
County and Clackamas County area:
- Portland, Oregon - hazelnut
- Beaverton, Oregon - hazelnut
- Hillsboro, Oregon - hazelnut
- Clackamas, Oregon - hazelnut
- Canby, Oregon - hazelnut
- Oregon City, Oregon - hazelnut
- Sauvie Island, Oregon - hazelnut
- Oregon City, Oregon - hazelnut
- Aurora, Oregon - hazelnut
- Forest Grove, Oregon - hazelnut
- Eagle Creek, Oregon - hazelnut
- Banks, Oregon - hazelnut
- Newberg, Oregon - hazelnut
- Wilsonville, Oregon - hazelnut
- Tigard, Oregon - hazelnut
- Cornelius, Oregon - hazelnut
- North Plains, Oregon - hazelnut
- Milwaukie, Oregon - hazelnut
- Corbett, Oregon - hazelnut
- Tualatin, Oregon - hazelnut
- Sherwood, Oregon - hazelnut
|
