Hazelnut Oil

K

kathleen

Well-known member
All:

I just bought some hazelnut oil in order to make the asparagus recipe in this saturday's Wall Street Journal. It was rather expensive and I am not sure what to do with the rest. Does anyone have a favorite recipe that uses hazelnut oil? It is a good sub for olive oil in certain recipes? Help.

Thanks.

Kathleen

 
REC: Bistro Salad With Warm Goat Cheese..

I haven't tried this recipe yet, but it sounds great. It's from Fine Cooking Mag.

BISTRO SALAD WITH WARM GOAT CHEESE

1/4 cup toasted chopped hazelnuts (can sub walnuts)
1/4 cup toasted very finely chopped hazelnuts
4 oz. log fresh goat cheese
1 Tbs sherry vinegar
3 Tbs hazelnut oil (can sub walnut or olive oil)
Kosher salt
Freshly ground black pepper
4 generous handfuls of butter and loose leaf lettuce, washed and dried

Slice cheese into 4 rounds. Press finely chopped nuts to coat.
Place rounds on sprayed baking sheet and bake 6-8 minutes in 400 ° oven.
Whisk dressing ingredients, s&p to taste.
When cheese is ready. Dress the lettuce, mound on serving plate, top with cheese round, and scatter remaining nuts over all.

From Fine Cooking - Issue #57

 
Kathleen, I always use it in vinaigrette, because I love it. I do about 1 part olive, 1 grapeseed

and 1 hazelnut. then just a regular vinaigrette.

If you do a search, you will find loads of recipes that use it and if you love it too, I suspect they'll all be good.

 
REC: Goat cheese, beet & pistachio salad

I've made this many times. It is so impressive. In the photo, you don't see a layer of white...the goat cheese, but it's very pretty.

I use pistachio oil, but I also sub hazelnut oil and hazelnuts or pecans.

It's superb either way.

If you don't have a stacker, you can just cut a juice can to a height of about 3 ".

http://www.epicurious.com/recipes/recipe_views/views/107426

 
Hazelnut Uses

Use it in any delicate, upscale salad recipe. Enjoy it. Store it the refrigerator. I swear the stuff can go rancid on the way to to car in the market's parking lot! Last week I used it in a beat salad along with toasted hazelnuts...often I use the same toasted nuts to match the oil.

 
REC: Citrus Hazelnut Vinaigrette

Citrus Hazelnut Vinaigrette
from Pizza, Past and More by Wolfgang Puck

1½ c fresh orange juice
1 shallot, peeled & mincee
1 tsp fresh thyme leaves, minced
2 T balsamic vinegar
½ tsp orange zest
1/3 c hazelnut oil
1/3 c extra virgin olive oil
kosher salt
black pepper, freshly ground

In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.

In a medium bowl, combine orange juice, shallots, thyme, vinegar and orange zest.

Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.

Makes 1 1/3 cups.

Note: The vinaigrette will keep up to 1 week, refrigerated, in a covered container.

 
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