Tag: walnuts

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JUDI’S RECIPES – WEEK 22 – NOVEMBER 3, 2020

NOVEMBER 3, 2020

Hi Everyone,

Election Day is here, the finale to the most contentious contest ever in the USA. I hope we’ll all be friends again when it’s over.

In honor of this momentous occasion, I’m going to do something I’ve been reluctant to do. I’m going to share with you one of my most popular recipes. So many people have told me they love it, I just don’t want to keep it to myself any longer. So, here it is, with my wish that you enjoy it, and pass the recipe along to someone you like as much as I like you.

 

TERRINE OF FIGS AND GORGONZOLA

2 pkgs dried figs (the kind that come in a circle)

1/2 bottle port wine

1/2 lb gorgonzola cheese

1/2 stick unsalted butter

1 cup walnut halves

 

  1. Place the figs in a pot just big enough to hold them. Pour in enough port wine to cover the figs. Bring to a boil and then lower the flame to simmer the figs until they absorb the wine and puff up. Remove the figs from the port wine with a slotted spoon, leaving the wine in the pot.
  2. Let the poached figs cool slightly and then puree in a food processor or blender. They will form a sticky paste.
  3. Slice the gorgonzola cheese into thin slices.
  4. Melt the butter in a small pan and add the walnuts. Cook and stir until they are toasted. Remove from the heat and set aside.
  5. Heat the port wine left in the pot until it thickens slightly, forming a syrup.
  6. Prepare a loaf pan by lining it with plastic wrap, overlapping the wrap over the sides of the pan so it can be used to lift the loaf out at serving time.
  7. Spread half the pureed figs in a loaf pan, wetting your hands periodically, so the figs don’t stick to them. Then layer all the gorgonzola cheese on top of the figs. Layer the rest of the figs on top of the cheese. Wrap the sides of the plastic wrap over the fig mixture to completely enclose it. Refrigerate.
  8. At serving time, lift the terrine out of the loaf pan and unwrap the plastic wrap, placing the terrine on a serving plate. Toss the toasted walnuts in the port wine syrup and spread over the terrine. Serve with crackers.
  9. Enjoy!

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 9 – AUGUST 4, 2020

August 4, 2020

Hi Everyone,

We’re getting the double whammy this week. As if Covid is not enough, a major storm is headed our way. If you’re stuck inside, do what I do. I cook.

Today’s recipe is perfect for hot weather. It’s a great salad made with fresh beets, walnuts and lemons. The lemons are macerated to tone down their tartness. It’s lovely!

BEET, LEMON AND WALNUT SALAD

1 TBSP sugar

2 large lemons, peeled and sectioned

4 large beets, roasted and peeled

1/2 cup loosely packed fresh parsley leaves

1/4 cup walnut pieces, toasted

1/3 cup goat cheese, crumbled

2 TBSP olive oil (or walnut oil, if you prefer)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

 

  1. Combine the sugar and lemon segments in a small bowl and let it stand at room temperature for 1 hour. Remove the lemon segments from the bowl with a slotted spoon (use the juice for something else, like lemonade).
  2. Thinly slice the beets into rounds. Arrange the beet slices, lemon segments, and parsley on a large platter. Sprinkle with the walnuts and goat cheese. Drizzle with the oil and sprinkle with salt and pepper.

Serves 6.

HELPFUL HINT: Don’t struggle to peel the beets! Just roast them in a 350-degree oven, cool slightly and the skins will slip right off.

I hope you enjoy this salad and that you weather the storm just fine.

Have a delicious week!

Best,

Judi