32 — Wednesday, November 19, 1997 — North Shore News

in your kitchen

There are numerous
hazelnut orchards in
southwestern B.C.

In the fall, roadside sellers
of apples, fate pears, and
homemade preserves usually
include fresh hazelnuts for
sale. The fresh crop each year
is a wonderful and nutritious
carly fall gift from nature .

B.C. produced 1,986,000
pounds of hazelnuts in 1995,
valued at $1,787,000, mostly
sold in bulk or at roadside
sales. The majority of the
hazelnuts we consume arrive
to our supermarkets and veg-
etable stores from Turkey,
Germany, England and the
United States.

The main varieties avail-
— ~~ able are the hazel, the filbert
and the cobnut.

The nutritional-value of
hazelnuts should be appreci-
ated. They contain vitamins
C and E and some of the
important B vitamins. While
the nut group does have a
high fat content, much of it is

“good fat” that is polyunsat-
urated or monounsaturated,
and not generally blamed for
raising cholesterol levels. The
exception to this is the
coconut, but that is another
story ... With the vitamins
there are also minerals such
as iron, potassium), magne-
sium and calcium to tilr the
nutritional scale decidedly in
favor of the little nut.

Apart from alt that, hazel-
nuts taste great. If you buy

oo. them fresh from a farmer,
spread them out to air dry for
a couple of weeks in a cool
ventilated place. Then store
them in a wicker basket in
the shell in a cool, dark, dry
place. This way they will keep
for several months.

Shelled nuts will keep ina
covered container in the
fridge for about six to eight
weeks. After that they tend to
get rancid. (This will lepend
on how high the nut’s far
content is. It can vary from
year to year.)

Shelled and ground they
freeze well, and can be stored
in a freezer for a maximum of

«—-— six months.
It is best to use them as
fresh as possible. Roasting
* hazelnuts brings out their
robust and aromatic flavor.
Preheat your oven to 350 F.
Spread the shelled nuts in a
. single layer on a baking sheet.
Dry roast the nuts in the
oven for 15 to 20 minutes.
When they appear light
brown and the skins begin to
flake reraove and wrap ina
~ege kitchen towel. When the nfts
have cooled rub them gently
to peel the skins off. Cool
completely. Store in a covered
(but not sealed) glass jar until
use.

This first recipe is from an
old cookbook devoted to

@e- Nuts exclusively, | like this
formula because it uses fresh
tigs — a commun sight this
time of year in betrer veg-

north sha

FOOD _

ly
iit

NEWS photo Paul McGrath

MMMM ... hazelnuts are a wonderful and nutritious

early fall gift from nature.

etable and fruit stores.
Fresh Figs with
Hazelnut Butter

BROUGHT TO You SY

8 large ripe figs

% c. shelled, roasted, peeled
fresis hazelnuts

1 Tbsp. hazelnut oil

fAinumam guechase of teur (41 Dekets per game AMarmem purchase of eght (8) tickets per game Olter cannot ba comtined wih any othe: oromotion Utter good while Suputes fast aut orty for bekets nm specthes pece categanes:
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Method: Soak and wash
the figs very well. Cut in half
length-wise. Place the hazel-
nuts into a food processor
with the hazelnut oil. Most
better supermarkets and spe-
ciality food stores will sell nut
oiis. These oils are wonderful,
but they have a short shelf
life. Buy in small amounts or
share a bottle ef oil and split
the cost with a friend. Grind
the nuts in the processor
unl it has the consistency of
a crunchy nut butter. Place
about a half of a teaspoon of
the hazelnut butter into and
onto the fig. Serve as part of
an appetizer plate, with hon-
evdew melon balls or fresh
Iychees,

Celeriac Root Salad
with Hazelnuts

1 Ib. celeriac root

10 02. red delicious apple

6 oz. carrots

% c. plain balkan style
yogurt

2 Tbsp. mustard

4% c. hazelnut of extra fine
olive oil

salt and ground black pep-
per to taste

4c. chopped roasted hazel-
nuts

3 Tbsp. lemon or lime juice

Method: This formula
uses the celeriac root raw,
Wash the celeriac very well,
peel carefully. Use a grater
and shred into a stainless steel
bowl! Sprinkle on the lemon
juice to stop the discol-
oration. Shred the carrots and
apples the same way. Toss
with the rout. Mix in a sepa-
rate bow! the yogurt, mus-
tard, oi! and salt to taste.
Combine with the grated
ingredients. Mix well. Cover
and refrigerate 3-4 hours.
Serve on burter lettuce leaves
and sprinkle with a chopped
hazelnuts. A wonderful side
salad. Serves six.

Lastly, a family favorite.
Rich, filled with calories, bur
the result is oh-so-delicious.
This recipe is a European ver-

| Everything You Need To
Make It Or Dish It Out.

The Store For Cooks

250 - 36th Street - West Vancouver: Tel: (604) 925-1835

Store Hours: Mon-Thurs 9-6 « fri 9-9 + Sat &6 - Sun 12-5
email toolscooks@bxsyinputico.ca

FRIDAY, NOV. 21sr
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4 TICKETS STARTING AT $77°

Four Family Night tickets
for $77* include:

« 4Grimm’s Classic Hotdogs
° 4 Regular Size Classic Cokes

BATMAN:
ROBIN

After watching
TA the Grizzlies
take on the

Nuggets, you and your family can stay and
see “Batman & Robin” on Orca Vision.
Now that’s an evening packed with family
entertainment. Calf for tickets today.

CALL 280- 4400

oD ORVARAY

fi cK 101

sion of an all time great
Southern classic. Try it.

Hazelnut Pie

3 . coarsely crushed roasted
hazelnuts
% c. golden yellow brown
sugar
4 Tbsp. melted burter
Ac. liquid B.C. honey
2 extra large eggs
1 tsp. vanilla extract
4 tsp. ground cinnamon
% tsp. ground cazdamom
pie pastry for one 9” pie
shelt

Method: Use your own
recipe for pie pastry. Select a
large stainless steel bow.
Cream together the sugar
and the burter. Add the
honey, whisk well. Roll out
the pic pastry and preheat
oven to 350 F. Now contin-
ue. Add the eggs, whisk well.
Add the cinnamon and the
cardamom. Beat until frothy.
Now add the crushed hazel-
nuts. Pour the mixture into
the pie shell. No top needed.
Bake in the oven on the mid-
dle or lower rack, about 30-
40 minutes.-Remove and
cool. Serve warm, with vanilla
ice cream or whipped cream.

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