Dessert

Ingredients:

• Walnut Crust
• 1/2 cup granulated sugar
• 6 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 cup finely ground California walnuts
• 3/4 cup flour
• Walnut Frangipane
• 1 ½ cup California walnuts
• 2/3 cups sugar
• 1/4 cup unsalted butter, at room temperature
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 egg, at room temperature
• Topping
• 6 tablespoons apricot preserves
• 2 teaspoons lemon juice
• 1/2 ripe pear, cored and thinly sliced
• 1 cup blueberry
• 12 raspberries

Preparation:

1. To prepare crust, cream sugar, butter, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed until pale and fluffy, scraping down the sides as needed.
2. Add walnuts and flour and mix on low until just combined. Shape into a ball and cut into 6 equal pieces. 3. Using fingertips, firmly press dough onto the bottom and sides and bottom of 6 (3-inch) tart pans with removable bottoms. Chill for 30 minutes to an hour.
3. Preheat oven to 350℉. Line each crust with a piece of parchment or foil, that is slightly larger than the pan. Fill with pie weights or dried beans to just cover bottom. Bake for 20 minutes or until lightly browned; remove parchment and weights and let it cool.
4. To prepare the walnut frangipane, place walnuts, sugar, butter, vanilla, and salt in a food processor. Process until smooth, scraping down the sides at least once.
5. Add eggs and process just until combined. Spread equal amounts into each cooled tart.
6. After crusts have cooled remove weights and parchment or foil. Spoon equal amounts of filling into each crust. Smooth the tops with a spoon and bake for 20 minutes or until the frangipane has lightly browned on top and is slightly domed; let it cool.
7. Bring preserves and lemon juice to a simmer in a small saucepan, then turn off heat.
8. Decorate the top of each tart with a few slices of pear, a small handful of blueberries and a couple of raspberries, then brush lightly with apricot glaze to coat.
9. Refrigerate until ready to serve.

Ingredients:

• For Dough
• 1 ¼ cup all-purpose flour
• ¼ cup finely ground California walnuts
• 1 teaspoon cane sugar
• ¼ teaspoon salt
• 7 tablespoons cold unsalted butter, cubed
• 4-5 tablespoons ice cold water
• 1 egg, beaten
• For Strawberry Walnut Filling
• 1 cup California strawberries, tops removed/halved
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons cane sugar
• 1/3 cup finely chopped California walnuts
• For Frosting
• ½ cup powdered sugar
• 2 tablespoons 2% milk
• ½ teaspoon beetroot powder (optional for color)
• 2 tablespoons finely chopped walnuts

Preparation:

Make the Dough:

1. Add flour, ground walnuts, sugar, and salt to a food processor and pulse to combine.
2. Add cubed butter and pulse until butter is in small pieces. Add cold water to food processor one tablespoon at a time, pulsing as water is added. When dough starts to stick together, it is ready.
3. Transfer dough onto a clean work surface and shape into two (4-inch) disks. Wrap with plastic wrap and refrigerate for 1 hour.

Make the Filling:

4. Add halved strawberries and lemon juice to food processor and pulse until just slightly chunky.
5. Transfer to a saucepan and gradually whisk in corn-starch until dissolved. Stir in sugar.
6. Heat over low heat until sugar is dissolved, about 3 minutes. Turn heat off and stir in chopped walnuts. 7. Transfer mixture to a small jar or bowl and refrigerate.

Assemble Hand Pies:

8. Remove one disc of dough from refrigerator. Lightly flour work surface and rolling pin. Roll out dough into a large rectangle. Slice dough into 6 (4×2 inch) rectangles. Place on a large parchment paper lined baking sheet.
9. Brush perimeter of dough rectangles with egg wash. Place a tablespoon of strawberry walnut filling on center of dough.
10. Roll out second disc of dough the same as the first, creating 6 more rectangles of dough. Place on top of jam and crimp edges with a fork to seal. Freeze hand pies for 20 minutes to firm butter in the dough.
11. Preheat oven to 375ºF.
12. Trim uneven edges of dough with a sharp knife and brush tops and sides of pies with egg wash.
13. Bake for 20-24 minutes, until golden brown around edges. Cool hand pies at room temperature for 5 minutes on baking sheet then transfer to a wire cooling rack until completely cooled.
14. Whisk together ingredients for frosting until thick but smooth. Drizzle frosting over cooked hand pies and top with finely chopped walnuts. Cool for 15 minutes or until frosting is set.

Ingredients:

• 3 ripe plums, halved and stoned
• 1 tablespoon clear honey
• ¼ teaspoon ground cinnamon
• 200g short crust pastry
• 50g California walnuts
• 1 medium egg, beaten
• Whipped cream to serve

Preparation:

1. Line an air fryer tray with foil. Slice 2 plums and add to the tray, drizzle with honey and sprinkle over the cinnamon.
2. Roast in the air fryer at 200°C for 8-10 minutes until softened. Allow to cool slightly.
3. Meanwhile, half the pastry into various balls and roll each ball to an 18cm circle on a lightly floured surface.
4. Place 25g walnuts in a food processor or blender and blitz until ground. Sprinkle the ground walnuts over the pastry center, leaving a 2cm border round the edges.
5. Place the cooked plums over the walnuts. Slice the remaining plum and place 1 half in the center of each circle, fanning it out slightly.
6. Fold the pastry edges over the fruit to encase it. Brush the pastry with a little egg and sprinkle the remaining chopped walnuts over the pastry and fruit.
7. Line the air fryer tray with foil and add the galettes, bake in the air fryer at 200°C for 14-15 minutes until golden and cover with foil towards the end if looking a little dark.
8. Serve with lightly whipped cream.

Ingredients:

• 150g dark chocolate, chopped
• 150g double cream
• 50g butter
• 125g California walnuts, finely chopped

Preparation:

1. Place the chocolate, cream and butter in a large bowl over pan of simmering water and allow to melt.
2. Stir well and cool before putting in the fridge to set.
3. Roll into balls with lightly oiled hands.
4. Roll in the chopped walnuts to serve

Ingredients:

• For Malpua Batter 
• 1 cup all-purpose flour/maida
• 3 teaspoons unsweetened khoa/mawa
• 1 teaspoon fennel seeds
• Water
• For Sugar syrup 
• 1 cup water
• 1 cup sugar
• 2 teaspoon milk
• 1/4 teaspoon cardamom powder
• For Frying 
• Oil/ghee
• For Rabri
• 1-liter milk
• 1/4 cup sugar
• 1/4 teaspoon cardamom powder
• A pinch of saffron
• California walnuts

Preparation:

Malpua Batter

1. Mix all-purpose flour/maida and unsweetened khoa/mawa, then add fennel seeds and to it mix.
2. Gradually add water and mix to a thick flowing batter.
3. Ferment the batter for 12 hours.

Sugar syrup

1. Boil water and add sugar and cardamom pods to it.
2. Stir it until the sugar dissolves, then let it boil for another 5 mins on medium flame.
3. Keep the sugar syrup aside

Rabri

1. Heat a thick-bottomed pot with the milk. Keep the flame on medium-low and continuously stir the milk
2. Once the milk reduces to half, add the sugar, cardamom powder, and saffron strands, mix well.
3. Soak walnuts for 2 hours, then chop them finely and add the walnuts to the rabri and mix well.
4. The rabri is done.

Malpua

1. Heat oil in a wide pan.
2. Gently pour the fermented batter. Flip them and fry till it turns crisp and golden in color. Now add the fried malpua to the sugar syrup.
3. Soak in sugar syrup for 2 minutes.
4. Serve the malpua with rabri, chopped walnuts, and saffron.

Ingredients:

• 4 slices king fish steak; on the bone.
• 1/3 cup California walnut powder
• 1 tablespoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 3 teaspoons ghee
• 3 cups rice, cooked till 3/4 done
• 1/4 cup brown onion paste
• 1/4 cup fresh tomato purée
• 1 teaspoon garlic paste
• 1 teaspoon red chili paste
• 1 tablespoon saffron water
• Salt as required
• Garnish:
• Handful fresh pomegranate seeds
• Handful coriander leaves

Preparation:

1. Take a deep bottomed pan and ghee in it.
2. Once it is heated, add garlic paste, red chili paste and sauté on high flame.
3. Stir in brown onion paste, walnut powder and tomato paste. Cook till oil releases the sides of the pan.
4. Add in powder spices and cook till the raw smell goes away.
5. Add a cup of water and season with salt. Place the fish steaks carefully along with the walnuts and layer with rice.
6. Splash in the saffron, water and cover with a lid.
7. Cook on medium flame for 15 minutes.
8. Just before serving, add the pomegranate and coriander leaves. Serve hot.

Ingredients:

• 300g frozen bananas
• 30g dates, soaked in hot water for 10 minutes
• 25g pure cocoa powder
• 40g powdered California walnuts
• 40g of chopped California walnuts

Preparation:

1. Grind the first four ingredients until a creamy consistency is obtained (you can add some liquid from the soaking of the dates if it is not well ground).
2. Add the chopped walnuts and mix by hand.
3. Serve with a little melted chocolate and walnuts.

Ingredients:

• Churros:
• 2 cups water
• 1-3/4 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 2 cups flour
• 1/3 cup finely chopped California walnuts
• 2-1/2 cups sugar
• 1-1/2 tablespoon ground cinnamon
• 4 cups olive oil
• Chocolate sauce:
• 3 cups milk
• 1 cinnamon stick
• 1/3 cup brown sugar
• 2 teaspoons flour
• 1/2 cup unsweetened cocoa powder

Preparation:

Churros:

1. Pour water into a medium saucepan with 1 teaspoon sugar, melted butter and salt; stir with a whisk. Bring to boil and add all the flour and chopped California walnuts.
2. Stir for about 2 minutes with a wooden spoon until a smooth paste forms. Remove from heat and form a dough. Allow churro dough to cool for 5-8 minutes.
3. While dough is cooling, preheat oil in large pan or electric skillet over medium heat (180°C).
4. Mix 2 cups of sugar with 1-1/2 tablespoons ground cinnamon in wide bowl or pie pan. Set aside cinnamon sugar mixture.
5. Once cooled, put the dough into a pastry bag with a star-shaped tip to form the churros. Pipe the dough out on a cookie sheet in pieces. Cut with scissors if needed.
6. Use a wooden skewer to poke through each piece vertically to allow for steam to escape during frying.
7. Place 4 to 5 churros in hot oil and fry until golden brown and crispy for about 3 to 4 minutes, turning occasionally.
8. Drain on paper towels. Roll in cinnamon sugar mixture and serve with hot chocolate sauce.

Chocolate sauce:

1. In a medium sauce pan, bring milk, cinnamon and brown sugar to a boil.
2. Remove from heat immediately. Cover and let it stand.
3. Add flour and cocoa into milk pan and stir well.
4. Reheat over low heat for about 10-12 minutes to thicken slightly. Serve hot in cups or glasses with the churros.

Ingredients:

• Crust:
• 2 cups California walnuts, ground
• 1/4 cup grated parmesan
• 2 tablespoons melted butter
• Filling:
• 2 sweet potatoes, thinly sliced
• 1/3 cup whipping cream
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 1/2 teaspoon each: salt and pepper
• 1/2 teaspoon ground nutmeg
• 1/4 cup grated Parmesan

Preparation:

1. In medium bowl using fork, combine walnuts, parmesan and butter (add 1 tablespoon more butter if dry). Using the back of a spoon, press walnut mixture into bottom and halfway up sides of a 4-inch x 10-inch (10-cm x 25-cm) tart pan. Cover and refrigerate at least 1 hour or overnight.
2. In separate bowl, combine sweet potatoes, cream, thyme, salt, pepper and nutmeg; stir well.
   Cover and refrigerate at least 1 hour or overnight.
3. On walnut base, layer sweet potatoes; drizzle with remaining cream mixture and sprinkle with parmesan.
4. Bake at 180°C for 45 minutes or until potatoes are tender and filling is golden and bubbly.
5. Let it stand for 10 minutes; slice and serve warm.