Waldorf Salad with Chopped Truffles and Walnut Dressing
(Recipe from Waldorf Astoria Hotel)
1 Granny Smith and 1 Red Delicious apple, julienned
3 egg yolks
4 oz. walnut oil
4 oz. créme fraiche
4 oz. plain yogurt
1-1/2 oz. fresh lemon juice
Salt and white pepper to taste
1/8 tsp. chopped black truffle
Micro greens or baby lettuce
Whisk the yolks and walnut oil together to form a mayonnaise. Fold in créme fraiche and yogurt. Add the lemon juice and season with salt and white pepper. Fold in apples. Add the truffles and serve on a bed of baby lettuce or micro greens. Garnish with chopped candied walnuts.
4 apples (1 1/2 – 1 3/4 lbs.), peeled, cored and halved
4 1/2 cups all-purpose flour
1 3/4 cups + 2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups chopped California walnuts, toasted
2 cups canola oil
Use Granny Smiths if you like firm, tart apples, or Golden Delicious if you like sweeter apples. Both are very good in this recipe.
- Preheat the oven to 350ºF. Grease standard muffin pans (cups about 4 oz. or 1/2 cup capacity) with butter or vegetable shortening, or coat them generously with nonstick cooking spray.
- Chop the apples coarsely, or dice them, so they are in about 1/4” – 1/3” pieces. You should have about 4 cups, and slightly more or less is okay.
- In a very large bowl combine the flour, sugar, salt, baking soda and cinnamon. With a wire whisk, stir the dry ingredients together for a minute or two, until evenly mixed.
- Add the apples and the nuts, then stir and toss to distribute them evenly and coat them with flour. Add the oil, then mix vigorously using a large wooden spoon–or plunge right in with your clean hands to mix–until the ingredients are completely blended.
- The batter will be very stiff and chunky, almost like a dough, and different from most batters you have probably worked with.
- Scoop up 1/3-cup blobs of the batter, and in your hands, pat them quickly into irregular balls, and place in the prepared muffin pans.
- Bake 35 – 40 minutes, until the muffins are golden brown, the tops look dry, and they spring back when pressed gently. Cool in the pans 5 – 10 minutes, then remove to racks to cool completely. The cooled muffins may be stored in a sealed container at room temperature for up to two days. Freeze for longer storage.
This recipe is adapted from Hunter Angler Gardner Cook blog. The reason this recipe is so good is because the walnuts are toasted, the walnut is infused in the cream and because I do an extra punch of black walnut extract. Infuse cream with the nuts, which gives it flavor and a little color, and then you add those walnuts back in the final ice cream, which is itself enriched by several egg yolks.
Toasted Black Walnut Ice Cream
Double the recipe for 1/2 gallon.
- 2 cups cream
- 2 cups milk
- 2/3 cup black walnuts, roughly chopped (toasted)
- 2/3 cup sugar
- 1/2 vanilla bean, scraped
- 1 tsp Nickerson Farm’s Black Walnut Extract
- 4-5 egg yolks
(To toast the black walnuts, 325 degree oven for 5-7 minutes.)
- Heat the cream, milk, sugar and walnut pieces in a heavy-bottomed pot to 170 degrees, or to the point at which it steams but does not simmer. Turn off the heat, add the Nickerson Farm’s Black Walnut Extract, vanilla bean and the scraped insides of the bean, stir well and cover. Let this cool for 1 hour.
- Move the mixture to a container and refrigerate for at least 4 hours, or up to overnight.
- Strain the mixture to remove the vanilla bean and the walnut pieces. Reserve the walnut pieces and set them in the fridge.
- Heat the strained mixture to 160 degrees. As it is heating, beat the egg yolks to combine. When the cream has hit its temperature, you will need to temper your eggs so they don’t scramble. One hand holds a ladle, the other whisks the egg yolks: Pour in a little hot cream with one hand, whisking vigorously with the other. Pour in 2 ladles full, then pour the egg-cream mixture into the pot and stir well. Cook this gently, stirring often, for 5 minutes. Do not let it simmer.
- Strain this one more time before putting into the ice cream maker. Churn it until it has the consistency of soft-serve ice cream, then remove to a large bowl and gently fold in the reserved black walnut pieces. Freeze and eat!