Walnut Gujiya

Ingredients:

  • 1/2 cup wheat flour
  • 1/2 cup maida
  • 2 tablespoons sooji
  • Salt
  • 2 teaspoons ghee
  • 2 tablespoons milk
  • Warm water

To Make Filling:

  • 1 cup California walnuts
  • 15 dates
  • Dry rose petals
  • 1 teaspoon cardamom powder

Preparation:

  1. To a bowl, take wheat flour, maida, sooji, salt and ghee. Mix them well.
  2. To this add milk and mix.
  3. Now start adding warm water and start kneading the dough.
  4. Knead the dough for 5 mins.
  5. Cover it with some ghee and leave for about 5 mins.
  6. To make the filling, to the processor add walnut, dates, dry rose petals and cardamom powder.
  7. Grind it to a coarse mixture.
  8. After 30 mins, divide the dough into smaller balls.
  9. Take a dough ball and roll it out a little.
  10. Place the walnut-dates filling in the center.
  11. Fold from one side and seal it on all sides.
  12. Heat some oil in a kadai.
  13. Deep fry the gujiya on medium flame until they are golden brown in colour.


Baked Pumpkin Custard

Ingredients:

  • 6 small sugar pumpkins, approx. 400g each, and about 4-inches in diameter (to be used as decorative bowls)
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 cups pumpkin puree
  • 1 cup non-fat or low-fat evaporated milk
  • 6 tablespoons chopped, toasted California walnuts

*NOTE: These crustless, individual custards can be baked either in small, hollowed-out pumpkins or in ramekins. Instructions for both methods are given.

Preparation:

  1. To prepare the pumpkins, if you are using them, remove the stem end from each, and scrape the seeds and fibers from inside the pumpkins. Cut a very thin slice off the bottom of each pumpkin, so they will sit flat, without wobbling.
  2. Alternately, coat 6 ramekins, each about 170g capacity, with non-stick cooking spray.
  3. Preheat the oven to 230°C In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir with a whisk or spoon until evenly blended.
  4. Add the eggs and pumpkin puree and beat until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.
  5. If you are using pumpkins, divide the filling among them, pouring about 1/2 cup into each. Place the pumpkins on a parchment-lined shallow baking pan, with their tops next to them. Bake for 15 minutes, then reduce the heat to 350ºF and continue baking about 1 hour more, or until the pumpkins are tender when pierced. If the tops are done sooner, remove them.
  6. If you are using ramekins, pour about 1/2 cup of filling into each. Place the ramekins on a shallow baking pan.
  7. Bake for 10 minutes, then reduce the heat to 163°C and bake about 25 minutes more, or until a knife inserted in the filling comes out clean or almost clean.
  8. Remove from the oven and transfer to a rack to cool (cool for an hour if baked in pumpkins).
  9. Serve the custards warm, sprinkle each with 1 tablespoon of walnuts. Accompany with sweetened whipped cream, if desired. The pumpkin lids may be placed atop the pumpkins, or at a jaunty angle alongside.


Mini Graveyard Dirt Cakes with California Walnuts

Ingredients:

Gravestones:

  • 70ml white chocolate melting wafers
  • 8 California walnut halves
  • 1 small tube black decorating gel

Graveyards:

  • 70ml white chocolate melting wafers
  • 8 California walnut halves
  • 1 small tube black decorating gel

Preparation:

Gravestones:

  1. Prepare a baking sheet with wax paper.
  2. Place white chocolate in a small microwave safe dish. Heat chocolate in 15 second intervals, stirring with a spoon between each interval, until white chocolate is almost melted (you don’t want the chocolate to burn). Stir chocolate vigorously until all wafers are melted.
  3. Using a fork, dip each California walnut half into the chocolate, cover with chocolate, then remove, shaking excess back into the bowl. Place walnut halves onto wax paper.
  4. Refrigerate 15 minutes. Remove halves from refrigerator and write the letters “RIP” on each walnut halve using the black decorating gel.

Graveyards:

  1. Layer yogurt at the bottom of four short and wide mason jars or glass bowls.
  2. Add cookies and walnut halves to a food processor and pulse until fine crumbs form, about one minute.
  3. Spoon crumbs overtop yogurt. Place two gravestones in each mason jar graveyard. Serve or refrigerate until serving.


Date and California Walnut Protein Bars

Ingredients:

  • 100ml milk
  • 1 teaspoon chocolate flavour protein powder
  • 200g dried pitted dates, roughly chopped
  • 3 high protein wheat biscuits
  • 100g California walnuts + 15g for sprinkling
  • 1 medium egg
  • 1 teaspoon ground cinnamon
  • 50g mixed seeds
  • 1 tablespoon maple syrup optional

Preparation:

  1. Preheat the oven to 200°C. Grease and line a 20cm square baking tin with parchment.
  2. Heat the milk and protein powder in a small saucepan to just below boiling, remove from the heat and add the dates, leave to soak for 5 minutes.
  3. Place the dates and any liquid a food processor and pulse to give a coarse paste. Crumble in the wheat biscuits and add the walnuts, egg and cinnamon and pulse again to give a coarse texture. Stir in the seeds and press into the prepared tin, smooth out the surface and sprinkle with the remaining Walnuts, pressing them in slightly.
  4. Bake for 20 minutes and allow to cool, brush with male syrup, if using, then cut into 12 bars.

Cooks tip: Try other flavours of protein powders or use plain whey powder.


California walnut and Chocolate S’mores

Ingredients:

California Walnut Butter:

  • 4 1/2 tablespoons coconut oil
  • 85g dark chocolate
  • 3/4 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 cup California walnuts

Graham Cracker Walnut Crumb:

  • 1/4 cup finely chopped California walnuts
  • 3 tablespoons graham cracker crumbs

Topping:

  • 72 mini marshmallows or 9 tablespoons marshmallow creme
  • 2 tablespoons glazed walnuts

Preparation:

  1. To prepare walnut butter, melt chocolate and coconut oil in a small saucepan. Stir in vanilla and salt. Place walnuts in a food processor and process for 2 to 3 minutes or until walnuts start to become a paste. Add melted chocolate mixture to walnuts and process until well mixed.
  2. Pulse together walnuts and graham cracker crumbs in a small food processor to create a fine crumb.
  3. To assemble, place 1 tablespoon of walnut graham mixture into 6 very small oven-safe ramekins. Top with equal amounts of walnut butter and place 12 mini marshmallows or 1 1/2 tablespoons marshmallow crème on top of each. Place under the broiler about 8-inches from heat and cook until tops are golden brown. Garnish with glazed walnuts.


Sweet and Salty Chocolate Walnut Bar

Ingredients:

  • 1 1/2 cups California walnuts
  • 1/2 cup pomegranate arils, fresh
  • 340g dark or milk chocolate chips, divided
  • 340g white chocolate chips, divided
  • 2 tablespoons shortening, divided

Preparation:

  1. Coarsely break walnuts into a bowl. Carefully lift out the nuts leaving behind any skins that have broken off.
  2. Place 2/3 of the dark or milk chocolate chips in a medium glass bowl with 1 tablespoon shortening. Microwave on 50% power stirring every 30 seconds. When the chips are mostly melted, slowly add the remaining dark chocolate chips, stirring vigorously. If chips aren’t fully melting, place back in the microwave for 5 seconds intervals. Stir again to help cool chocolate quickly.
  3. Repeat melting steps with white chocolate chips and remaining shortening.
  4. Line a baking sheet with parchment paper. Use a spatula to make 1/4-inch thick layer. Option to make marbled bark by dropping spoonfuls of dark and white chocolate alternately onto baking sheet.
  5. Sprinkle with walnuts, pomegranate arils and sea salt and lightly press into the surface. Refrigerate until firm.
  6. Carefully break into pieces and store between pieces of waxed paper in an airtight container for up to 2 weeks. Store in the refrigerator.

Tips:

  1. Make sure to melt chocolate slowly at a lower power, stirring frequently. Melting too fast may cause the chocolate to discolour.
  2. Melting 2/3 of the chocolate, then add the remaining chips will give you the best bark texture.
  3. Stirring well to cool the melted chocolate will also help give the bark the best texture.
  4. Don’t overmix when swirling or you’ll lose the pretty marbled look. Swirl back and forth, or swirl in circles to get the look you prefer.
  5. Don’t spread too thin or the toppings may fall off.
  6. Store and serve from the refrigerator or the bark may become soft.


California Walnut and Chocolate Berry Cups

Ingredients:

For the base and filling:

  • 40g California walnuts
  • 10g extra virgin olive oil
  • 120ml walnut milk
  • 60g dark chocolate-85%
  • 3g agar-agar
  • 100g raspberries

For the topping:

  • California walnuts
  • Agave syrup
  • Mint leaves
  • Red fruits

Preparation:

  1. For the base, crush the walnuts with the oil. Pour over the base of the glass, squeeze and set aside in the refrigerator.
  2. For the chocolate layer, heat the walnut milk over medium heat without boiling. Once hot, add the chopped chocolate and stir until it melts. Add 2g of agar-agar, boil, and wait for it to melt.
  3. Remove from the heat, strain if necessary, and pour half of the mixture into the glass. Refrigerate until it sets. The other half will be saved for the top layer.
  4. For the berries layer, boil the berries and strain. Discard the pulp and boil the remaining liquid with a gram of agar-agar. Stir and pour over the first layer of dark chocolate. Wait for it to gel.
  5. When it has been set, add the remaining cocoa mixture on top of the red fruit mixture and leave it in the refrigerator.
  6. Caramelize walnuts with a dash of agave syrup. Add the caramelized walnuts, fresh berries, and some mint leaves.


California Walnut Whipped Cream

Ingredients:

  • 2 cups California walnuts
  • 1 cup water
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla essence
  • 2 tablespoons honey
  • Pinch of salt

Preparation:

  1. In a blender, combine 2 cups of California walnuts and 1 cup of water.
    Puree the mixture for approximately 2 minutes until it reaches a smooth consistency.
    Add powdered sugar, vanilla essence, honey, and a pinch of salt to the walnut puree.
  2. Continue blending the mixture until it transforms into a light and fluffy walnut puree. This should take a few additional minutes.
  3. Transfer the walnut cream puree to a bowl or container of your choice.


Bourbon Walnut Frappe

Ingredients:

  • 300ml walnut milk*
  • 150ml cold brew coffee
  • 50ml bourbon
  • 2 to 3 tablespoons sugar
  • Pinch of salt
  • Chopped California walnuts, whipped cream, caramel sauce, chocolate sauce (optional toppings)

Preparation:

  1. Pour walnut milk into ice cube trays and freeze for several hours or until firm.
  2. Place in a blender with cold brew, bourbon, sugar and salt; blend until smooth.
  3. Pour into a large glass and serve with any desired toppings.

*How to make California walnut milk at home?

Soak a cup of untoasted walnuts for 2 hours in 2 cups of water. Strain and rinse walnuts well. Transfer to a blender with 1 cup cold water. Blend on high for a minute. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk. Transfer in a glass jar and store in the refrigerator. This gives you 2 cups of home-pressed California walnut milk!


Paneer And California Walnut Summer Roll With Mango Dip

Ingredients:

  • For the Rice Paper Rolls: 
  • 8-10 sheets of rice paper
  • Large, wide bowl of warm water

For the Filling:

  • 1 1/2 cup crunchy veggies (bell pepper, carrot, and cucumber, shredded red cabbage)
  • 250g paneer (Cottage cheese)
  • 1/4 cup walnuts, chopped
  • 1 bunch of fresh mint
  • 1 bunch of fresh coriander
  • Salad greens or shredded lettuce

For Raw mango dipping sauce:

  • 1/2 cup raw green mango, chopped into smaller pieces
  • 1/4 cup ripe mango
  • 1/4 cup walnuts soaked in water for 30 minutes
  • 1 green chilli, chopped
  • 1 inch ginger
  • 2 garlic cloves
  • 1/2 cup mint leaves
  • Juice of 1/2 lime
  • 1-2 ice cubes to maintain color
  • Drizzle of honey, optional
  • Salt, to taste

Preparation:

  1. In a blender or grinder, add all the dipping sauce ingredients. Blend the ingredients till smooth. Set aside.
  2. Thinly slice all of the vegetables and roughly chop the walnuts.
  3. Cut the paneer into small rectangles. Heat oil in large skillet over medium heat. Fry the paneer in the oil, flipping on all sides to ensure even browning – about 5 minutes. Remove and set aside.
  4. In a bowl add 2-3 tablespoons of the prepared mango sauce. Add 1 tablespoon of sesame oil, 1 teaspoon honey and a dash of water to loosen the sauce of a bit. Whisk to combine.
  5. Add the paneer back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook until all of the sauce is absorbed and the paneer looks glazed, stirring frequently. Set aside with prepared veggies.
  6. Arrange all of the fillings on a large plate or tray, and set a bowl of warm water big enough to dip the rice paper in.
  7. Soften the rice paper by soaking it in the bowl of warm water for 5-10 seconds. Rotate the paper in the bowl in a circular direction, and press the center of the rice paper into the bowl to completely soak it. Carefully remove the rice paper from the water and place onto a plastic or polished wood cutting board.
  8. Place any and all of the fillings that you prepared into the center of the rice paper. Top with some chopped walnuts.
  9. Fold each side of the rice paper in towards the center, then fold the bottom portion over the filling, towards the top. Compress the roll as you roll it towards the top of the rice paper to completely seal it.
  10. Serve with the raw mango dipping sauce. The rolls are best consumed immediately.