Baklavasalmonsalmonwithhoneybutterwalnutsandmustard Recipes

WALNUT SAUSAGE PATTIES

Steps:

• In a food processor, pulse the nuts to a coarse crumb. Add the oats, maple syrup, brown sugar, sage, thyme, salt, rosemary, cayenne, nutmeg, red pepper, eggs and some black pepper and continue to pulse just until the mixture comes together into a thick batter. There should still be some coarse bits of oats and walnuts.
• Heat a generous layer of oil in a skillet over medium-high heat. Dollop 2 tablespoons of batter per patty into the skillet, allowing at least 1 inch between patties, flatten them slightly and cook until golden brown on the bottom, about 4 minutes. Flip and cook until golden brown on the other side, another 4 minutes. Transfer to a plate lined with a paper towel to soak up excess oil. Repeat with the remaining batter.

WALNUT-AND-HONEY BAKLAVA

Steps:

• Preheat oven to 375 degrees. In a food processor, pulse walnuts, cinnamon, and 1/2 cup sugar until finely ground.
• In a medium saucepan, heat 1 cup water and remaining 1 1/4 cups sugar over medium-high; bring to a boil. Immediately reduce to a simmer; cook until slightly thickened and sugar is dissolved, 3 to 5 minutes. Remove from heat; stir in honey. Let syrup cool completely.
• Brush a 12-by-2-inch round cake pan with butter. Trim each phyllo sheet into a 13-inch round (cover with plastic and a damp towel as you work). Carefully layer 7 phyllo sheets in pan, brushing butter between each layer. Sprinkle one-third of nut mixture over top. Repeat process twice more, brushing butter between each layer. Top with remaining 7 phyllo sheets, brushing butter between each layer.
• Generously brush top layer with butter. Using a sharp knife with a very thin blade (such as a boning knife), cut baklava into quarters, cutting through all phyllo layers. Halve each quarter to create 8 equal wedges. Working within one wedge at a time, make two straight cuts, 1 inch apart, parallel to one side of wedge. Make two more cuts, parallel to opposite side of same wedge, creating a diamond pattern. Repeat process in remaining 7 wedges.
• Bake until deep golden brown, 35 to 40 minutes. Remove from oven; pour syrup over baklava. Let cool completely before serving.

SALMON BURGERS

Steps:

• Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
• Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.

SYRIAN WALNUT BAKLAVA

Steps:

• Heat oven to 350 degrees. Chop walnuts by hand into small pieces. (A food processor will bruise and pulverize the walnuts, creating a powdery effect.) Transfer to a bowl and mix with confectioners' sugar and orange blossom water.
• Cover phyllo pastry with a clean, lightly damp kitchen towel. Layer a pastry sheet into a 13-by-18-inch pan, securing it in a few places with dabs of clarified butter in the bottom of the pan. Brush sheet lightly with butter before layering on the next sheet. Continue layering butter and sheets; once half the sheets have been used, scatter the walnut mixture evenly over the top, being careful not to rip the pastry or leave any spots uncovered.
• Layer the remaining sheets, brushing each lightly with butter, including the top one. If your sheets are larger than the pan, trim the stack all at once so the edges are flush with the pan. Cut baklava into 3-inch squares, and pour any remaining butter around the edges. Bake for 40 minutes, or until top is a light golden brown.
• Meanwhile, prepare simple syrup: Boil granulated sugar and 3/4 cup/180 milliliters water together in a small pot over medium-high heat, stirring to combine. Remove from heat and add lemon juice. Stir, set aside and let cool to lukewarm.
• If there is excess butter in the baklava pan, carefully tip it over the sink to drain. While baklava is still hot, drizzle over the lukewarm syrup, being sure to get it in the gaps between pieces. Once completely cool, the baklava is best stored covered at room temperature and eaten within a few days.

BANANA WALNUT BREAD

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Whisk together egg, bananas, oil and vanilla. Add to flour mixture and stir until flour is moistened. Fold in walnuts. Spray 8-1/2 x 4-1/2 loaf pan with cooking spray. Pour batter into prepared loaf pan.
• Bake for 35 to 40 minutes or until puffed and golden brown. A wooden pick inserted in the center should come out clean. Transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. Serve warm or store in an air-tight container.

BAKLAVA SALMON (SALMON WITH HONEY, BUTTER, WALNUTS, AND MUSTARD)

Steps:

• Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
• In small bowl, blend butter, mustard, and honey, set aside. In another bowl, mix together bread crumbs, nuts, and parsley.
• Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture. Sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.
• Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork. Serve with lime or lemon wedge.

BACON WALNUT BREAD WITH HONEY BUTTER

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk cream, salad dressing, eggs and honey until blended. Add to flour mixture; stir just until moistened. Fold in walnuts and bacon bits. , Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely., In a small bowl, beat honey butter ingredients. Serve with bread.