Edible Portland» Hazelnuts

Hazelnuts
RECIPE INDEX Beans and Legumes Bread Breakfast Cheese Condiments, Dressings, and Sauces Cookies, Cakes, and Pies Dessert Drinks Eggs Fruits and Berries Gluten Free Grains and Rice Holiday Meat and Poultry Nuts Pasta Preserves and Pickles Salad Seafood Snacks Soup Vegan Vegetables Vegetarian Wild Foods Radicchio Salad with Parsley-Hazelnut Pesto Fresh, crispy and zesty, this light salad is a great compliment to heavier winter fare. Salad with Apples, Roasted Hazelnuts and Blue Cheese Everything clicks in this salad, as long as you select apples and greens with exceptional flavor and crispness. Cranberry Hazelnut Tart with Candied Ginger This tart contrasts the crunchy texture of an all-nut crust with the juiciness of cranberries. Hazelnut Butter The rich flavor and high oil content of the hazelnut make it perfect for creating delicious hazelnut butter. Hazelnut Tassies These tarts are simple but sophisticated, packing an intensely rich, but not too sweet, blast of roasted hazelnuts. Oregon Blue Cheese and Hazelnut Log Chef Stephanie Pearl Kimmel of Marché Restaurant in Eugene shared this recipe as part of June’s National Dairy Month. Oregon Chocolate Hazelnut Milk From Elizabeth Montes, Sahagún Handmade Chocolates Braised Lamb Shanks with Caramelized Shallots and Pears From David Machado, Chef/Owner, Lauro Kitchen Cranberry Chutney From The Thanksgiving Table by Diane Morgan Grilled Quail with Hazelnuts, Huckleberries, and Apricot Curry Sauce Recipe by Dale Rasmussen, Chef, The Resort at the Mountain Mixed Green Salad with Tillamook White Cheddar and Hazelnuts Sweet grapes, sharp cheddar, and toasted hazelnuts paired with spicy greens. Hazelnut Gelato An excellent accompaniment to warm apple pie. Hazelnut and Bread Stuffing Barb Foulke of Freddie Guys Hazelnuts shares her mom’s Thanksgiving recipe. Mushroom and Hazelnut Soup with Sherry/Marsala Cream From Heather Staten, Chef Instructor, In Good Taste Cooking School Griddled Hazelnut Pound Cake with Ale-Preserved Dried Fruit From Gene Sato, Chef, Deschutes Brewery and Public House, Portland, Oregon Hazelnut Crusted Chicken Breast with Clear Creek Pear Brandy Recipe from Ambrosia Restaurant & Bar, Eugene, Oregon Oregon Arugula Salad with Raspberry-Honey Vinaigrette From, Will Leroux, Executive Chef, The Wayfarer Restaurant & Lounge, Cannon Beach, Oregon Hazelnut Crusted Halibut with Marionberry Margarita Sauce From Jeff Schon, Executive Chef, The Pine Tavern