Canadian Restaurant & Foodservice News.

FYI:
WALNUTS
Tuesday, December 22, 2009


		Leave a comment		Print this article

Walnuts

Untitled Document

Versatile, crunchy and healthy, walnuts are a welcome addition to any menu item and any cuisine. Here are some other quick facts about this nut courtesy the California Walnut Commission.

Around since BC 7000, walnuts are the oldest tree food known to man.
Michelangelo used walnut oil to help dry the paint in the Sistine Chapel in Rome.
In the 16th and 17th centuries, the walnut, with its visual likeness to the human brain, was used to treat head ailments, boost intellect and calm emotions.
Currently, in Asian countries, the walnut is considered a brain food. College students munch on walnuts by the handful before exams hoping to boost their scores.
Walnut trees yield their first nuts for commercial production six to eight years after planting and can continue to produce walnuts for as long as a century.
Walnuts are removed from trees by shakers.
Walnuts are the only nut with a significant amount of omega-3 fatty acids, which are associated with many health benefits.
Numerous studies report the significant cardiovascular benefits of eating a 1.5 ounce (42 gram) serving of walnuts everyday, including lowering bad cholesterol.
Including walnuts in the daily diet may assist people living type 2 diabetes.
Some skin experts believe that eating walnuts regularly may help keep skin healthy because of their omega-3 fatty acid content.
Shelled walnuts can be store in an airtight container in the refrigerator for up to six months of frozen for up to one year. They may be used directly from the fridge/freezer.

WALNUT AND ANISE BISCOTTI

Middle Eastern flavour is infused into this recipe from Israel. Anise seed adds a distinctive taste to these biscotti and makes every bite out of this world.

Ingredients

1/2 cup butter
3/4 cup lightly packed light brown sugar
2 eggs
1.5 cups all-purpose flour
2 tsp baking powder
2 cups roughly chopped walnuts
1 cup dried cranberries or dried cherries
1 tsp anise seed
2 tsp lemon zest

Directions

Preheat oven to 325 F.

In a bowl, beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined.

In a small bowl, whisk together flour and baking powder, walnuts, dried cranberries or cherries, anise and lemon zest. Add to butter mixture and mix well. Shape dough into a large log, about 4-inches x 12-inches.

Arrange log on a parchment-lined baking sheet and bake in centre of preheated oven until golden, approximately 30 minutes. Let cool for 15 minutes and slice into 1/4-inch thick slices (diagonally for longer cookies or straight across for smaller).

Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer or until completely dry.

Makes 24 servings.

Recipe courtesy California Walnut Commission. http://www.walnutinfo.com

Walnut & Anise Biscotti