Mystery ingredient

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Joined Dec 2, 2000
If you had a mystery ingredient and it happened to Hazelnuts...
What would you make for an appetizer?

You have access to all ingredients you may need..

Good luck
Danielle
 
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Joined Aug 11, 2000
Hazlenut wafer with chanterelles and tarragon duzelle with alittle apricot and proscuitto added...
hazelnut tart shell with carmelized onions hit of Makers mark, pancetta and aged gouda
Apricot half with a gorgonzolla roasted hazelnut paste filling run under a broiler.
 
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Joined Mar 13, 2001
I guess Iza and myself should READ BEFORE POSTING!!!

Back to the drawing board...


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[ July 16, 2001: Message edited by: Kimmie ]
 
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Joined Feb 21, 2001
Georges Perrier of Le Bec Fin has a recipe for escargot with hazelnut champagne butter.
 
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Joined Apr 30, 2001
Kimmie and Iza - I would be perfectly happy to eat gelato or cake for an appetizer. Life is uncertain, eat dessert first.

Love the hazelnuts. Love the ideas I see here. No ideas to share, though.
 

isa

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Joined Apr 4, 2000
What can I say, I’m dyslexic? Pain killers are fogging my brain? Read too fast?


Desserts is always on my mind.
 
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Joined Mar 13, 2001
It took time but here goes:



  • Roasted Sweet Garlic and Almond Soup
  • Roasted Almonds with Coriander, Chili and Olive Oil
  • Moroccan Chicken-Almond Pastilla
  • Asian Chicken-Almond Salad
:p
 
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Joined Jul 31, 2000
Kimmie,

Hazelnuts!!! not Almonds...LOL

Fine dice some hazelnuts and mix with a little panko,

Pat the top and bottom of u/10 diver scallops with the mixture.
sear the scallops till golden (do not over
cook)in butter,remove the scallops deglaze with a little dry vermouth and a splash of frangelico,reduce mont with hazelnut butter,add some blanched lemon zest and fresh chives. plate the scallops and sauce,garnish with crispy hazelnut phyllo crisp
cc
 
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Joined Aug 14, 2000
Kimmie has finally gone completely nuts :)

This is from cchiu's site. I'd eat it but I think we could improve on the melba toast.

Title: Hazelnut~ Brie & Apple Appetizer
Yield: 1 Recipe

Ingredients

1 c chopped oregon hazelnuts -
-(roasted; )
4 oz cream cheese - room
-temperature
8 oz brie cheese; (rind trimmed)
-- room tem
1 tart apple; grated

Instructions

Blend well the cream cheese with the brie cheese. Add the hazelnuts
and apple; blend. Spread on melba toast or crackers
 
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Joined Jul 30, 2000
Cape Chef - love your recipe, can't wait to try it.

In France we cooked some hazelnut encrusted shrimp with a delicious white-wine sauce - yummy.
 
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Joined Mar 13, 2001
I guess I should have mentioned that too CC. Your recipe is most appealing to me. Thanks for sharing.

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kuan

Moderator
Staff member
7,089
529
Joined Jun 11, 2001
I've successfully used hazelnuts as a substitute for a regular flour panade. Here's an idea for a hazelnut forcemeat stuffed chicken breast.

1) Remove legs and wing sections from a chicken leaving both sections of breast on the chicken.

2) Prepare the forcemeat with meat from the thighs and finely ground hazelnuts.

3) Cut a pocket in the breastmeat and stuff the breast with the forcemeat.

4) Roast till done :) Serve with your choice of garnishes.

Kuan
 
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