Java Walnut Sauce Recipes

PASTA WITH WALNUT SAUCE

Pasta with Walnut Sauce image

Provided by Nigella Lawson : Food Network

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

6 ounces shelled walnuts
1/2 clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 ounce grated Parmesan, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
Salt and pepper
2 pounds any flat short pasta
1/2 cup chopped Italian parsley, for garnish

Steps:

Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
Pour into a bowl, and set aside.
Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

WALNUT DESSERT SAUCE

Walnut Dessert Sauce image

"We have two walnut trees in our front yard, so I always have plenty of nuts for this sweet sauce," relates Susan Zeidler of Lancaster, Pennsylvania. "It's one of my son's favorites."

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 cups.

Number Of Ingredients 6

Ingredients

3/4 cup light corn syrup
1/2 cup maple syrup
1/4 cup sugar
1/4 cup water
1-1/4 cups coarsely chopped walnuts
Ice cream or pound cake

Steps:

In a heavy saucepan, combine the corn syrup, maple syrup, sugar and water; bring to a boil, stirring constantly. Stir in walnuts. , Reduce heat; simmer, uncovered, for 25 minutes. Serve over ice cream or pound cake. Store in the refrigerator.

Nutrition Facts :

JAVA WALNUT SAUCE

Java Walnut Sauce image

I clipped this from a magazine a long time ago. It's really good on ice cream or over pound cake. It's fairly easy to make. Just be careful of the hot sugar! NOTE: Cooking time is an estimate (I can't remember!)

Provided by Sweet PQ

Categories Sauces

Time 20m

Yield 3 cups

Number Of Ingredients 7

Ingredients

2 cups sugar
3 tablespoons instant coffee crystals
3 cups hot water
1/2 cup cold water
1/4 cup cornstarch
1/4 cup butter
1 cup walnuts, in pieces (I have used pecans, too)

Steps:

In a heavy 10" skillet, melt the sugar slowly over low heat until golden in colour, stirring constantly. Remove from heat.
Dissolve coffee crystals in hot water. Slowly stir into melted sugar. Heat over low heat until the sugar re-dissolves.
Combine cold water and cornstarch. Stir into the sugar mixture. Cook and stir until thick and bubbly. Cook and stir 2 minutes more, then stir in the butter and walnuts. Pour into jars, cover and store in refrigerator. Should be used in 2 weeks time.

JAVA CHICKEN IN COCONUT SAUCE

Java Chicken in Coconut Sauce image

Categories Chicken Fruit Coconut Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

2 large shallots, chopped
1/4 cup water
2 tablespoons peanut oil
1 tablespoon chopped peeled fresh ginger
5 whole blanched almonds, chopped
3 anchovy fillets
2 garlic cloves, chopped
1/2 teaspoon whole white peppercorns
5 skinless boneless chicken breast halves, each cut diagonally into 4 pieces
3 cups canned unsweetened coconut milk
1 large tart green apple, peeled, cored, thinly sliced
4 fresh or frozen kaffir lime leaves
1 stalk fresh lemongrass, halved lengthwise
2 tablespoons fresh lemon juice
Chopped fresh Italian parsley

Steps:

Purée first 8 ingredients in blender until almost smooth. Transfer purée to small saucepan. Stir over medium-low heat until mixture is aromatic, about 5 minutes. Pour into medium bowl; cool completely. Add chicken to puree; toss to coat. Let stand 1 hour at room temperature or refrigerate up to 4 hours.
Bring coconut milk, apple slices, lime leaves and lemongrass to boil in heavy large skillet. Reduce heat and simmer until flavors blend and mixture is slightly reduced, about 10 minutes. Add chicken and marinade mixture and simmer until chicken is cooked through, stirring occasionally, about 13 minutes. Season to taste with salt and pepper. Stir in lemon juice. Discard lime leaves and lemongrass. Transfer chicken mixture to bowl. Sprinkle with parsley and serve.

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