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American Black Walnuts bring the story of regional fare to holiday tables
This season, recipes with a story are lighting up captivating conversations at holiday gatherings all across the country. Dishes that tell the tale of natural, heirloom, and local ingredients should be some of the most talked about around festive tables.
Black Walnuts have been part of American holiday cooking since the earliest days of the settlers, with a unique narrative few other foods can claim. Native Black Walnuts are a totally wild crop that's hand-foraged every fall by locals across 16 states. The taste is natural and untamed, with robust, full-flavored, almost smoky notes. They're completely sustainable, and grown free from orchards or pesticides.
Because Black Walnuts have been part of American holidays for generations, local heirloom recipes abound. Although regional taste preferences vary from southern, Midwestern, and even east coast and west coast cooking, Black Walnuts seem to evoke rich memories and traditions no matter where you call home.
In the past, cultural heritage-combined with the availability of local ingredients-provided the framework for what was served at the holidays. Today, creative cooks can explore unique regional dishes wherever they live. And now they can take the robust, earthy flavor of Black Walnuts to all-new recipes with Black Walnut Oil for meats, vegetables, and more. Want to add a story of American heritage and regional cuisine to holiday menus? Recipe--ready Black Walnuts are now readily available in the produce or baking aisles at retailers across the country, including Costco, Sam's Club, Kroger, and Publix. Black Walnut Oil is also available nationwide at 940 Walmart Supercenters. |
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Ingredients
 | | Ozarks Black Walnut Pie |
* 3 eggs, lightly beaten
* 1 Tablespoon lemon juice
* 1 cup light corn syrup
* 1 teaspoon vanilla
* 1 cup dark brown sugar
* 2-1/2 cups Hammons� Black Walnuts
* 1/4 cup butter, melted
* 1 (9 inch) pie shell, unbaked
Directions Preheat oven to 350�F. Make sure pie crust edges are at least 1/4 inch to 1/2 inch above the rim of the pan to prevent the pie filling from bubbling over the edge. Gently combine all ingredients, in order listed. Stir enough to begin dissolving sugar, but not enough to incorporate air into the filling. Do not beat, or the pie will have air bubbles on the top, instead of Black Walnuts, spoiling the glossy look of the glazed nuts. Pour into pie shell. Bake on a cookie sheet one hour, or until the center of pie is no longer loose and the Black Walnuts are browned. For best appearance, allow the pie to reach room temperature before cutting. Serve with whipped cream or ice cream.
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Ingredients
 | | Virginia Black Walnut Cake |
* 2 cups butter, softened
* 1 package (8 oz.) cream cheese, softened
* 3 cups sugar
* 6 eggs
* 3 cups all-purpose flour
* 1/4 teaspoon salt
* 2 Tablespoons vanilla
* 1 cup Hammons� Black Walnuts
Directions Whip butter and cream cheese together in large mixing bowl. Gradually add sugar and beat until thoroughly dissolved. Add eggs one at a time until well mixed. Blend in flour gradually, and then add salt, vanilla, and Black Walnuts. Grease and flour a Bundt or tube pan; spoon batter into prepared pan. Bake at 325�F for 60 to 75 minutes. Let cool in pan 10 minutes; invert on plate.
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Ingredients
* 2 cups sugar
* 1/2 cup white syrup
* 1/2 cup water, hot
* 1/4 teaspoon salt
* 2 egg whites
* 1 teaspoon real vanilla extract
* 1 cup Hammons� Black Walnuts, chopped
Directions Cook and stir sugar, syrup, water, and salt in saucepan until boiling. Cook without stirring until hard-ball stage on candy thermometer. Remove from heat. Beat egg whites with mixer until stiff. Slowly pour hot mixture over egg whites while beating continuously. Continue beating, scraping sides often until mixture begins to lose gloss. Add vanilla and beat until candy can be dropped by from a spoon. Stir in Black Walnuts. Drop candy by heaping teaspoonfuls onto aluminum foil.
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Ingredients
 | | Black Walnut Oil Salad |
Salad Ingredients:
* 1 bag fresh spinach, cleaned and torn
* 2 bunches green onions, chopped
* 1 small can french fried onion rings
* 1/2 cup Hammons� Black Walnuts
Dressing Ingredients:
* 2 tablespoonfuls sugar
* 1/2 cup Hammons� Black Walnut Oil
* 3 tablespoonfuls red wine vinegar
Directions For salad, mix all listed ingredients in a bowl. Sprinkle over mixture with garlic salt. For dressing, combine ingredients in a small bowl, and drizzle over salad when ready to serve. Serve immediately. |
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For additional ideas, visit www.BlackWalnutRecipes.com. Harvesting, processing, distribution, and marketing of Black Walnuts is performed primarily by Hammons Products Company of Stockton, Missouri.
For more information, visit www.HammonsProducts.com
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To download high-resolution versions of black walnut photos, please click here.
For Information Contact:
Paul Wannenmacher
417-869-4848
417-869-6201 (fax)
paul@wannenmacher.com
David Hammons
1-888-429-6887
417-276-5187(fax)
dhammons@black-walnuts.com
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