Walnut Saba Spread Recipes

WALNUT BUTTER SPREAD

Steps:

• Place walnuts, orange peel, pepper and salt in a food processor; cover and process until creamy. Spread on toast, with preserves and Brie if desired.

MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)

Steps:

• Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
• Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
• Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
• Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
• Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

WALNUT-GARLIC SPREAD

Steps:

• Place peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. Peel off the charred skin by hand. Cut away stems, seeds and veins, and roughly chop.
• Place chopped peppers in a blender or food processor, add a few drops of water, and process to a paste. Transfer to a bowl and reserve.
• In the same blender, drop in the walnuts and garlic with the motor running and process for 30 seconds. Add the bread crumbs and process another 30 seconds. Return the peppers to the blender, along with the olive oil, pomegranate syrup, lemon juice, red pepper flakes, and salt, and process until smooth. Adjust seasonings, and transfer to a bowl.
• To serve, drizzle a little pomegranate syrup over the top.

WALNUT-PEPPER SPREAD

Steps:

• Pulse the toasted walnuts, olive oil, walnut oil, lemon juice, honey, salt and red pepper flakes in a food processor. Transfer to a bowl; mix in the roasted red pepper and parsley.

WALNUT SPREAD

Steps:

• Put 2-4 walnut halves apart to use as garnish.
• Mix walnuts, ricotta cheese honey and salt together, either in a food processor or by hand held blender.
• Taste and adjust salt to your liking.
• Put the spread in a bowl and garnish with walnut halves and sprinkle with half a tablespoon honey.

BASIL & WALNUT CHEESE SPREAD

Steps:

• Set out cream cheese until softened.
• Heat oven to 350 degrees F.
• Place walnuts in a shallow baking dish.
• Bake for 5-8 minutes or until nuts are browned.
• (Stir them once or twice during baking) Combine the rest of the ingredients in a small bowl.
• Add and stir in the walnuts.
• Cover and chill for a couple of hours to blend flavors.

MEDITERRANEAN WALNUT SPREAD

Steps:

• Drain garbanzo beans, reserving the liquid. In a blender or food processor bowl combine beans and 2 tablespoons of the reserved liquid, the walnuts, basil leaves, olive oil, lemon juice, salt and pepper. Cover and blend until nearly smooth (scrap down sides and add additional reserved liquid if mixture appears stiff).
• Serve on toasted baguette slices or pita slices. Store, covered, in the refrigerator up to 5 days. Makes about 20 (1 tablespoon) servings.

WALNUT DATE SPREAD

Steps:

• In a food processor, combine dates and nuts; cover and process until finely chopped. While processor is running, add orange juice until blended.

WALNUT BABKA

Steps:

• Dough: Combine the milk and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add flour, eggs, sugar, butter, vanilla, and salt, and beat on low speed until ingredients are evenly combined, about 4 minutes. Increase to medium speed and mix 2 minutes more. Turn out dough onto a lightly floured work surface and finish kneading it by hand, about 2 minutes. Form dough into a square. Place on a baking sheet and cover tightly with plastic wrap. Let stand at room temperature 1 hour, then refrigerate dough at least 1 hour or up to 8 hours.
• Place chilled dough on lightly floured work surface. Using a rolling pin, shape dough into a 10-by-28-inch rectangle about 1/4 inch thick.
• Filling: Using a pastry scraper or spatula, evenly spread butter over surface of dough. Sprinkle with sugar, cinnamon, walnuts, and currants or raisins. Using rolling pin, gently roll over filling ingredients to adhere filling to dough.
• Beginning with a long side, roll dough into a tight log. Flatten the log with the rolling pin until it is 40 inches long. Using a pizza wheel, cut log crosswise into 3 equal pieces. Then cut one of the thirds in half lengthwise. Position cut sides of dough on work surface so they are facing the same direction. Place one piece of dough on top of the other to form an X. Twist dough on each side of the X, beginning in center and working toward end to form a spiral. Transfer to a 9 1/2-by-3 1/4-by-2 1/2-inch loaf pan. Repeat process with remaining dough and two more loaf pans. The dough should fill the pans lengthwise as much as possible and only come halfway up the sides of the pan. Cover with a dry, clean kitchen towel and let dough rise until doubled in bulk, about 1 hour.
• Meanwhile, preheat oven to 375 degrees. Uncover dough and bake, turning halfway through baking time, until golden brown, 30 to 35 minutes (if using a convection oven, bake at 350 degrees for 25 minutes).
• Syrup: While loaves are baking, bring sugar and water to a boil over high heat; reduce heat and let simmer 2 minutes. Remove from heat; let cool.
• When loaves are removed from oven, transfer to a rimmed baking sheet fitted with a wire rack. Immediately brush generously with syrup. (You will have extra syrup for another use.) Let babka cool before serving.

WALNUT SABA SPREAD

Steps:

• Process the walnuts, garlic, breadcrumbs and 1/2 teaspoon sea salt in a food processor until finely chopped.
• Add saba and 2 tablespoons warm water and process until the mixture forms a smooth.
• paste, then, with the motor running, gradually add the olive oil until all the ingredients are well-combined.
• Season to taste with freshly ground black pepper, transfer to a suitable serving bowl and serve with walnut bread or with your choice of crackers, breads and vegetable sticks.
• Notes: The Italian condiment, saba, is made from concentrated grape must of trebbiano grapes. It is similar in flavour to vincotto (made from fig, raisin and molasses) which makes a good substitute and is produced in a similar manner, but from different grape varieties.