Walnut Horchata

Ingredients

  • 8 tablespoons white rice
  • 1 cup walnuts, toasted
  • ½ teaspoon cinnamon, ground
  • Zest of half a lime
  • 3 cups hot water
  • 3 cups cold water, divided
  • 1 ¼ cups sugar, or to taste
  • 1 teaspoon vanilla extract

Preparation:

  1. Place the rice in a blender or spice grinder and process until thoroughly pulverized. Transfer to large bowl or pitcher and add walnuts, cinnamon, and lime zest.
  2. Add hot water; cover and let stand at room temperature overnight.
  3. Transfer mixture to a blender and blend as smoothly as possible. Add 2 cups cold water and blend again until thoroughly combined.
  4. Line a strainer with cheesecloth and set it over a large bowl. Slowly pour rice mixture into strainer and let liquid drain into bowl. Slowly press as much of the solids through the strainer as possible. (The more slowly you strain the mixture, the smoother the horchata will be.)
  5. Transfer to a pitcher and stir in remaining 2 cups cold water. Then add sugar and vanilla extract and stir well. Cover and refrigerate until thoroughly chilled.


Walnut Horchata Martini

Ingredients

  • Ice cubes
  • 85g California walnut milk
  • 40g vodka
  • 40g coffee liqueur
  • 1 pinch of ground cinnamon
  • Cinnamon sticks, for garnish

Preparation:

  1. Fill a cocktail shaker with ice. Add walnut milk, vodka, liqueur and cinnamon.
  2. Shake and strain into a glass.
  3. Garnish with cinnamon sticks.


Vegetable, Walnut and Caramelized Onion Pizza

Ingredients

For the pizza dough:

  • 85g chickpea flour
  • 90g water
  • A pinch of salt.

For the topping:

  • 30g shredded mozzarella
  • 15g eggplant (sliced)
  • 30g mushrooms
  • 30g cherry tomatoes
  • 30g onion, chopped
  • 30g California walnuts, chopped
  • Spices to taste.

Preparation:

  1. Mix the ingredients for the pizza dough with the help of a whisk.
  2. Cover baking paper with olive oil and form the pizza base with the help of a spoon (approximately 3 medium-sized pizzas).
  3. Bake for 5 minutes at 200°C, monitoring the heat constantly.
  4. Cook the onion over low heat until caramelized.
  5. Remove the pizza base from the oven, turn over, add the toppings and bake until the edges are toasted nicely.


Walnut crackers with dehydrated fruit

Ingredients

  • 1 bar of chocolate 80% pure
  • 2 handfuls of chopped California walnuts
  • 50 g of unsweetened cornflakes
  • 50 g of dried mango

Preparation:

  1. Chop the corn, walnuts and mango.
  2. Chop the chocolate and melt over low heat in a bain-marie or in the microwave.
  3. Once melted, add the rest of the ingredients.
  4. Mix everything well until all the ingredients are covered with chocolate.
  5. On a baking sheet with baking paper, make small mounds of the mixture.
  6. Allow to cool and keep in the refrigerator.


Sweet & Spicy Walnuts

Ingredients

  • 4 cups California walnut halves and pieces
  • 2 egg whites, lightly beaten
  • 1/2 cup granulated sugar
  • 2-3 teaspoons cayenne pepper

Preparation:

  1. Preheat oven to 180°C.
  2. Toss walnuts with egg whites.
  3. Mix sugar with cayenne pepper and toss with the walnuts and egg whites.
  4.  Spread walnuts on a baking sheet that has been sprayed with cooking oil.
  5. Bake for about 10 to 12 minutes or until walnuts are crisp and caramelized. Let cool and enjoy.


Walnut Maple Cookies

Ingredients

  • 1/3 cup firmly packed brown sugar
  • 1 large egg
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 cup California walnuts, toasted and chopped
  • 12 tablespoons unsalted butter, softened

Preparation:

  1. Preheat the oven to 180°C.
  2. Beat the butter and brown sugar until smooth. Mix in the egg. Mix in the maple syrup and vanilla extract. Stir in the baking powder, salt, flour and walnuts.
  3. Place on parchment paper lined baking sheets 1 1/2 inches apart. Bake until light golden brown, about 15 minutes.


Walnut Tea Loaf

Ingredients

  • 100g dried apricots, roughly chopped
  • 75g dried figs, quartered
  • 75g pitted dates, roughly chopped
  • 2 tea bags
  • 2 medium eggs
  • 250g self-raising flour
  • 200g light brown soft sugar
  • 75g walnuts, roughly chopped, plus 12 whole walnuts

Preparation:

  1. Preheat the oven to 180°C. Grease and line a 1kg loaf tin.
  2. Mix together the fruit in a bowl and add the tea bags, pour over 300ml boiling water and leave to soak for 20 minutes, then discard the tea bags.
  3. Whisk together the eggs, flour and sugar in a large bowl and stir in the dried fruits plus all the liquid and the chopped walnuts. Pour into the prepared tin, arrange the whole walnuts on top and bake for 1 hour or until a skewer comes out clean, cover with foil if the top begins to get too dark.
  4. Allow to cool before removing from the tin.


Sheer Khurma

Ingredients

  • 1cup roasted vermicelli
  • 1 tablespoon ghee
  • 1 cup California walnuts, crushed
  • 1 litre milk
  • A pinch of saffron
  • 3 tablespoons sugar
  • 1 teaspoon cardamom powder
  • 1 teaspoon rosewater

Preparation:

  1. In a pan, heat some ghee and roast the crushed walnuts for 2-3 minutes.
  2. In a pot, add one litre of milk and bring it to boil, add saffron and reduce the milk, to 75%
  3. Add the walnuts and continue reducing the milk to 60%
  4. Add the roasted vermicelli and cook for 7-8 minutes.
  5. Add sugar and cardamom powder and cook till all the sugar dissolves, add rose water and give it a final stir.


Walnut Panjeri

Ingredients

  • 2 cups wheat flour
  • 1 cup ghee
  • 1 cup California walnuts, crushed
  • 1 tablespoon cardamom powder
  • 1 cup sugar

Preparation:

  1. In a pan, heat some ghee and add the wheat flour, roast the flour for 12-15 minutes, till it starts changing the colour.
  2. Add crushed California walnuts and cardamom powder and roast for another 5-7 minutes
  3. Add sugar and mix it well.
  4. Garnish with more chopped walnuts and dried rose petals.


Carrot and Walnut Barfi

Ingredients

  • 500g carrots
  • 2 tablespoon ghee, plus 1 tablespoon extra
  • 3-4 whole cardamoms
  • 2 tablespoon desiccated coconut (optional)
  • 1 cup milk
  • 1/3 cup sugar
  • 3/4 cup California walnuts
  • 1/4 cup milk powder
  • Few strands of saffron
  • 1/4 cup roughly chopped walnuts

Preparation:

  1. Peel the carrots, and roughly chop them. Put in a food processor. Pulse the carrots with 1-2 tablespoon milk (do not add more than that- only enough milk to pulse it into a coarse paste). Pulse till the carrots are very small pieces- almost like a coarse paste. You can also grate them finely.
  2. Line an 8 by 8 cake tin with parchment paper and oil it well.
  3. In a thick bottom kadhai/pan, heat 2 tablespoon ghee. Add the carrots and mix well to coat it with ghee. Cover and cook on medium low heat for 5 – 8 minutes, till the carrots lose their moisture.
  4. Add milk and saffron strands and mix well. Cover and cook on low flame till all the milk dries up. Keep stirring occasionally and make sure to cook on low flame.
  5. While the carrots are cooking, pulse the walnuts with the milk powder, cardamom seeds and coconut powder to make a fine powder.
  6. Once all the milk has dried and the carrots are no longer leaving any water, add the sugar and mix. Cook on low medium flame till the sugar water dries up.
  7. Now add the walnut powder mix and mix well. Add 1 tablespoon ghee and cook till the mixture comes together and is thick- another 5 minutes. Add the chopped walnuts.
  8. Transfer the mixture to the prepared tin and pat it to make an even layer of preferred barfi thickness.
  9. Let set for 2-3 hours in the refrigerator.
  10. Once set cut into barfi sized pieces and enjoy.