Easy Walnut Creams Recipes

CREAM OF WALNUT SOUP

Cream of Walnut Soup image

"Smooth and creamy, this mildly flavored soup makes a wonderful start to a meal. With its unique taste, it is not your run-of-the-mill soup." - Denise Albers, Freeburg, Illinois

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 3 cups.

Number Of Ingredients 10

Ingredients

3 cups chicken broth
1 cup chopped walnuts
2 tablespoons chopped onion
2 tablespoons chopped celery
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup 2% milk
1 cup half-and-half cream
Minced fresh parsley

Steps:

In a small saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Strain., In a large saucepan, melt butter over medium heat. Stir in flour until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Gradually stir in pureed mixture. Add cream; heat through (do not boil). Garnish with parsley.

Nutrition Facts : Calories 365 calories, Fat 32g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

WALNUT CREAM

Walnut Cream image

This dessert sauce is great with any cooked fruit or with cakes. The recipe is vegan, but you can make variations if you don't follow a vegan diet.

Provided by Jen Hoy

Categories Dessert Sauce

Time 15m

Number Of Ingredients 5

Ingredients

2 cups walnuts (halves and pieces)
1 cup almond milk (or hazelnut milk)
¼ cup coconut nectar (or rice syrup)
2 teaspoons vanilla extract
1 pinch salt (sea salt)

Steps:

Place the walnuts in a bowl with enough water to cover them and allow them to soak for at least 8 hours or overnight.
Preheat the oven to 325 F.
Drain the walnuts well and blot them dry with a paper towel. Place them in a single layer on a baking sheet or cookie tray and bake for 10 minutes. Let the walnuts cool completely.
Place the almond milk, nectar or syrup, vanilla and sea salt in a blender. Blend for 10 seconds.
Add the nuts to the mix and blend again until smooth. This could take as long as a minute. You may have to stop periodically to scrape down the sides.
Chill for 30 to 45 minutes in the refrigerator.

Nutrition Facts : Calories 118 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 92 mg, Sugar 8 g, Fat 5 g, ServingSize 2 1/2 cups (8 servings), UnsaturatedFat 0 g

WALNUT-CREAM ROLL

Walnut-Cream Roll image

A wonderful walnut cream roll dessert that is a perfect follow-up to any main course.

Provided by Calamity Anne

Categories World Cuisine Recipes European French

Time 1h40m

Yield 10

Number Of Ingredients 11

Ingredients

4 egg whites
1 teaspoon vanilla extract
½ teaspoon salt
½ cup white sugar
4 egg yolks
¼ cup sifted enriched flour
½ cup chopped walnuts
1 tablespoon sifted confectioners' sugar, or as needed
1 cup cold heavy cream
1 tablespoon white sugar, or to taste
1 tablespoon walnut halves, or as needed

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.
Beat egg yolks in a separate bowl using an electric mixer until thick and lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts carefully until combined. Spread batter into the prepared jelly roll pan.
Bake in the preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 12 minutes.
Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes.
Roll cake and towel together starting at the narrow end. Let cool completely on a wire rack, 15 to 20 minutes.
While cake cools, beat cold heavy cream and 1 tablespoon white sugar together in a mixing bowl using an electric mixer just until stiff peaks form.
Unroll cake and spread with whipped cream, reserving some for topping. Re-roll cake and let chill in the refrigerator for at least 30 minutes. Top with dollops of whipped cream and walnut halves. Slice and serve.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 16.3 g, Cholesterol 114.5 mg, Fat 15 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 6.5 g, Sodium 150.9 mg, Sugar 12.4 g

EASY CREAM WALNUT SAUCE FOR RAVIOLI

Easy Cream Walnut Sauce for Ravioli image

I got this from my pasta cookbook, almost any kind of nut will work in this but walnuts are the one from the recipe, plus I made this with them and it was soooo good! I used an extra 4 TB olive oil instead of butter, but I'm posting it as is from the cookbook. I used jarred parmesan for convenience. This so FAST and easy, you can make this right when the ravioli is cooking, after it's done cooking, or make it ahead of time. This matches up the best with spinach ravioli and squash ravioli.

Provided by the80srule

Categories Sauces

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 6

Ingredients

36 pieces ravioli (6 per person)
1 1/2 cups shelled walnuts
4 tablespoons unsalted butter
200 ml olive oil
1/2 cup parmesan cheese, freshly grated (I use jarred, just as good)
100 ml heavy cream

Steps:

Grind up the nuts in a food processor completely.
Add the butter and olive oil and pulse a few times until a nice paste forms.
Add the cheese and pulse 2-3 times.
Add the cream gradually and keep it on a continual blend until smooth.
Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.