Sherried Orange Walnuts Recipes

SHERRIED ORANGE WALNUTS

Steps:

• Line a baking sheet with aluminum foil or parchment paper.
• Place the brown sugar, white sugar, salt, sherry, orange zest, and orange extract into a heavy saucepan, and stir until well combined. Bring to a boil over medium-low heat, stirring constantly; boil for 1 minute. Stir in the butter. Remove from heat, and stir in the walnut halves to coat with syrup.
• Spread the candied walnut halves out onto the prepared baking sheet, and allow to cool thoroughly, at least 1 hour. Break into bite-size chunks to serve.

CANDIED ORANGE WALNUTS

Steps:

• Bring sugar and orange juice to a rolling boil.
• Boil one minute.
• Add extract and walnuts.
• Stir well until evenly coated
• Pour walnuts onto wax paper.
• Let sit until dried.
• Store in airtight container.

SHERRIED WALNUTS

Steps:

• Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until clip-on candy thermometer registers 240°F., about 10 minutes. Remove from heat. Add nuts and stir until syrup begins to look cloudy, about 2 minutes. Divide mixture between cookie sheets. Working quickly, separate nuts with fork. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)

SHERRIED WALNUT COOKIES

Steps:

• Preheat oven to 350.
• Cream butter and sugar till light and fluffy.
• Beat in egg yolks, one at a time.
• Mix in 1/2 cup of walnuts, rind, and anise extract.
• Add flour and sherry alternately, beginning and ending with flour.
• Spread the remaining walnuts on a plate.
• Drop 1-inch balls of dough into the nuts, roll, and place on ungreased cookie sheets.
• Bake for 20-25 minutes, or until lightly browned.
• For holiday cookies, press a sliver of candied cherry into the center of each cookie before baking.

WALNUT-CRUSTED ORANGE ROUGHY

Steps:

• Sprinkle fillets with salt and pepper. Place flour and egg in separate shallow bowls. In another shallow bowl, combine the walnuts, bread crumbs, sesame seeds and parsley. Dip fish in flour, in egg, then in walnut mixture., In a large skillet over medium heat, melt butter. Add fish; cook until fish just begins to flake easily with a fork, 2-3 minutes on each side. In a small bowl, whisk honey and soy sauce; serve with fish.

ORANGE-WALNUT CAKE

Steps:

• Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
• In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
• Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
• In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.

SHERRIED ORANGE WALNUTS

Steps:

• Line a baking sheet with aluminum foil or parchment paper.
• Place the brown sugar, white sugar, salt, sherry, orange zest, and orange extract into a heavy saucepan, and stir until well combined. Bring to a boil over medium-low heat, stirring constantly; boil for 1 minute. Stir in the butter. Remove from heat, and stir in the walnut halves to coat with syrup.
• Spread the candied walnut halves out onto the prepared baking sheet, and allow to cool thoroughly, at least 1 hour. Break into bite-size chunks to serve.