Here are some National Nut Day inspired recipes to observe the food holiday at home.
Hickory Nut Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 cup butter
- 1 cup sugar
- 3 eggs, separated
- 1 teaspoon lemon juice
- 1 cup seedless raisins
- 2 cups coarsely chopped hickory nuts
- 3 tablespoons bourbon whiskey
- 1/2 teaspoon salt
- Sift together the flour, baking soda, cinnamon and nutmeg, and set aside.
- Cream butter until soft, then cream in the sugar, a little at a time until the mixture is smooth.
- Beat egg yolks hard and add to the mixture, then add lemon juice.
- Mix raisins and nuts with the flour combination and add to batter alternating with whiskey.
- Beat egg whites and salt together until they stand in peaks, then fold into batter gently but thoroughly.
- Pour into 2 well-greased loaf pans and bake in a preheated 205 F oven for 2 - 2 1/2 hours or until cake pulls away from the sides of the pan.
(Recipe courtesy: gourmetsleuth.com)
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (almonds or walnuts can be substituted)
- 3 garlic cloves, minced
- 1/4 teaspoon salt, more to taste
- 1/8 teaspoon freshly ground black pepper, more to taste
- Place the basil leaves and nuts into the bowl of a food processor and pulse several times.
- Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a spatula.
- While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
- Stir in salt and freshly ground black pepper, add more to taste.
(Recipe courtesy: simplyrecipes.com)
Black Walnut Cake
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped black walnuts
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together the butter, shortening and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder and cinnamon; stir into the creamed mixture alternately with the milk.
- Stir in the vanilla and walnuts, and pour into the prepared pan.
- Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean.
- Cool in the pan for about 15 minutes before turning out of the pan to cool completely.
(Recipe courtesy: allrecipes.com)
- 2 cups whole unsalted almonds
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1/4 teaspoon hot pepper sauce
- Toast the almonds in a dry skillet over a medium heat, stirring frequently, for 3 minutes. Transfer the almonds to a bowl.
- In a small bowl, stir together the cumin, garlic, cayenne pepper and salt.
- Heat the oil in the skillet over medium heat.
- Stir the spices into the oil and cook, stirring until warm, about 30 seconds.
- Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed.
- Add the hot pepper sauce and stir to distribute.
- Remove the almonds from the pan and allow them to cool before serving.
(Recipe courtesy: foodnetwork.com)