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Yep. Walnut ketchup. Ketchup used to be a lot more varied than just tomatoes. This is a classic British recipe made with young, green walnuts – black walnuts, here – results in a sauce that tastes astonishingly like A1 steak sauce. Give it a go!
It’s nut season all over the country, and one of my favorites is the butternut, a relative of the black walnut. These cookies are by far my favorite way to eat them — and yes, they are wonderful with black walnuts, too.
Pickled walnuts? Yep, you read right. Pickled unripe, green walnuts is a British thing that originated because in parts of Britain the climate’s too harsh for walnuts to fully ripen. They take a while to make, but once you do, they are a great sweet-sour condiment to cheeses as well as cured and roasted meats.
Fall has finally hit, and I find myself in the Upper Midwest: wild rice country. It seems amazing that after all these years, I don’t have a recipe pairing wild rice and duck, which is a classic. Well, better late than never.
Snowball cookies were my favorite Christmas cookie when I was growing up. My mum made them with regular walnuts, but my rendition of this classic cookie uses wild black walnuts, plus a little orange liqueur.
Black walnut season has started, and my favorite thing to do with these hard-to-crack nuts is make ice cream. My version gives you a double-dip of black walnut flavor.
Foraging for bulrush shoots gave me the inspiration to make a truly unique duck fried rice – almost every ingredient is from North America, and most live all in the same marshes.
There is absolutely nothing like this ice cream. Black walnuts are so much more flavorful than regular walnuts that you will be blown away by this recipe. I harvest my own black walnuts, but you can buy black walnuts online as well. The reason this recipe is so good is because I do a black […]