Waldorf Salad

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
Candied walnuts

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.

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Apple Walnut Muffins

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.   


  1. 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.   
  1. 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.       
  1. 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.     
  1. 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.    
  1. The batter will be very stiff and chunky, almost like a dough, and different from most batters you have probably worked with.   
  1. 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.   
  1. 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. 


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Black Walnut, Brown Sugar Shortbread Cookies

Who doesn’t like shortbread?  The perfect butter cookie!

4 sticks plus 2 tablespoons unsalted butter, softened
9 ounces light brown sugar
5 ounces white sugar
2 eggs, room temperature
1 tablespoons pure vanilla extract

1 teaspoon Nickerson Farm’s Black Walnut Extract
1 pound 3 ounces bread flour
1 teaspoon kosher salt
1 1/2 cups coarsely chopped black walnuts

Cream butter and sugars in a stand mixer with the paddle attachment until light and fluffy. Add eggs and extracts until combined, then mix in dry ingredients. Combine completely.

Prepare one half sheet tray, or two quarter sheet trays by buttering and lining with parchment paper. Allow a overhang on the long sides of the pan to help release the shortbread later after they have been baked. Divide dough evenly into prepared sheet trays, spreading smooth and level and bake as bar cookies. Sprinkle with granulated sugar and bake at 325° until golden brown, about 35 to 45 minutes.

Or, shape into balls and place 2 inches apart on the parchment, or roll the dough out and cut with cookie cutters if you are feeling ambitious.  Bake for 12-15 minutes depending upon the size of your cookie.

Let cool completely before using a sharp knife to cut into squares.

If you need chocolate, then give these cookies a dip!


6 to 7 ounces semisweet chocolate, finely chopped

Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Dip ½ of each cookie into the chocolate to coat, letting the excess drip off. Set back on the parchment-lined sheet and let sit at room temperature until chocolate is set. Store at room temperature in a tin.

recipe from awesomebites.com

To freeze shortbread cookies


things you’ll need:

  • Freezer paper
  • Airtight container
    • 1

      Bake the shortbread according to your recipe. Wait for the cookies to cool down to room temperature before handling or storing them.

    • 2

      Line the bottom of an airtight container with freezer paper. Arrange an even layer of shortbread across the bottom of the lined container, making sure the cookies do not overlap.

    • 3

      Place another piece of freezer paper on top of the first layer. Add more shortbread in an even layer, and cover with freezer paper.

    • 4

      Repeat the process of layering freezer paper and shortbread until you fill up the entire airtight container. Make sure the top layer of shortbread is completely covered by the freezer paper, then cover it securely with the lid.

    • 5

      Transfer the container of shortbread into your freezer. The cookies will be good for up to six months. Take the container out of the freezer when you want to eat the cookies, and let them come to room temperature while still covered with the freezer paper. Once the shortbread is completely thawed, discard the freezer paper, then serve as normal.

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Toasted Black Walnut Ice Cream

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.)

  1. 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.
  2. Move the mixture to a container and refrigerate for at least 4 hours, or up to overnight.
  3. Strain the mixture to remove the vanilla bean and the walnut pieces. Reserve the walnut pieces and set them in the fridge.
  4. 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.
  5. 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!
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Pumpkin Black Walnut Bread

Seal this quick bread in plastic, then wrap with a pretty kitchen towel and tie it up with a ribbon. Add a card that suggests toasting slices of this moist bread for breakfast and spreading with light cream cheese for a special treat. You can even include a small crock of cream cheese or homemade jelly in a basket with the bread for a hand-delivered gift.


  • 1 1/4  cups  all-purpose flour (about 5 1/2 ounces)
  • 1/2  cup  yellow cornmeal
  • 1 1/2  teaspoons  baking powder
  • 1  teaspoon  ground ginger
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  ground cardamom
  • 1/4  teaspoon  ground mace
  • 3/4  cup  packed dark brown sugar
  • 1/2  cup  granulated sugar
  • 2  large eggs, lightly beaten
  • 1  cup  canned pumpkin
  • 3  tablespoons  canola oil
  • 1 1/2  teaspoons  vanilla extract
  • 1 tsp Nickerson Farm’s Pure Black Walnut Extract
  • 1  cup  golden raisins
  • 1/2  cup  chopped Nickerson Farm’s Black Walnuts
  • Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through mace) in a large bowl; make a well in center of mixture.

Combine sugars and eggs in a medium bowl, stirring with a whisk. Add pumpkin, oil, vanilla and Nickerson Farm’s Pure Black Walnut Extract; stir well. Add raisins and nuts; add to flour mixture, stirring just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.

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Black Walnut Coconut Cake


  • 2 cups sugar
  • 1 cup buttermilk
  • 1 cup canola oil
  • 4 eggs
  • 2 teaspoons coconut extract
  • 1 teaspoon Nickerson Farm’s Pure Black Walnut Extract
  •  3 cups all-purpose flour
  •  1/2 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 cup flaked coconut
  • 1 cup chopped Nickerson Farm’s Black Walnuts



  • 1 cup sugar
  • 1/2 cup water
  • 2 tablespoons butter
  • 1 teaspoon coconut extract
  • 1/2 teaspoon Nickerson Farm’s Pure Black Walnut Extract


  • In a large bowl, beat the sugar, buttermilk, oil, eggs and extracts until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts.
  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
  • Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract.
  • Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting. 

Yield: 12 servings.


Black Walnut Coconut Cake

Black Walnut Coconut Cake


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