Hazelnut Recipes

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Vegan Panna Cotta Recipe Recipe

Vegan Panna Cotta Recipe

08.29.14 by Jackie

Panna cotta is a dessert we often ate during our Italian vacation last month. It consists of a combination of cream, milk, sugar and gelatin, which is the key ingredient for binding and thickening the dessert. My husband Lulu, who's a vegetarian, is still on a diet and has been working hard to shed the last few pounds, so I prepared my own version to suit his dietary needs.

Agar agar (made from seaweed) is a great vegan substitute for gelatin. I used hazelnut milk to replace the cream and milk and Manuka honey as the sweetener. 

To give an appealing look to the dessert, I served it with red currants ("Corinthes rouges" in French) for a striking contrast in color. The reasoning behind the hazelnut milk is that historically, panna cotta was eaten with fruit and hazelnuts. 


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Asparagus Stuffed Pasta with Fig Hazelnut Sauce Recipe

I don't know if you've noticed but I tend to prepare healthy meals fairly often. This is my husband Lulu's request and it was his New Year's resolution to change his eating habits. He's lost 25 pounds so far and he's trying to get back to his pre-marriage weight.

Yesterday, I boiled manicotti-like pasta (big pennoni rigati) and stuffed them with a mixture of yuba (tofu skin), green asparagus spears, yellow onions and curly parsley. After completing the vegan filling, I realized I needed a binder to be able to stuff the mixture into the cylinder-shaped pasta . 

While the pasta was boiling, baby Aria and I stepped outside and randomly harvested a few ripe figs in the garden. That's when I decided to prepare a sauce for this dish made of fresh figshazelnuts, tomato paste and roasted red bell peppers. The texture came out exactly as wonderfully as I had anticipated it would. Sometimes, improvisation ends up with beautiful results!  

 


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Porcini Mushroom Cornbread Recipe Recipe

I love making this foolproof cornbread recipe. The only difference between versions is the flavor combination. The list of adaptations is endless. I never have a specific idea of the meal I'm going to prepare on a daily basis. My first reflex is to inspect my refrigerator, then go through the pantry and finally mix and match flavors that can complement one another. That's the beauty of cooking.

This time, I mixed crushed hazelnuts, dried porcini mushrooms and roasted garlic into the batter. The pungency from the garlic, the richness from the hazelnuts and the extravagance of the mushrooms created the ultimate, most luxurious cornbread I could think of. Don't you agree?


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Apple Hazelnut Cake Recipe (Eggless Dessert) Recipe

Whether served with a scoop of vanilla ice cream, crème anglaise or simply a dollop of Greek-Style vanilla yogurt, this apple hazelnut cake will satisfy your sweet tooth. What I love most is the contrast in texture of the crisp, buttery top and the moist interior.

I flavored the cake with Red Delicious apples. I chose this particular variety because of their firmness and beautiful bright red color. I usually use them in salads or eat them as is but they also work well in these baked goods.

The girls have been working out hard this week and asked if they could break their healthy routine with some sweets. I'm so happy they decided to join me in my workout routine and thought they deserved a little reward. They're teenagers after all. As you can probably tell by our meals, we don't really diet, though I try to find healthier alternatives as long as they don’t sacrifice flavor. After enjoying these treats, the girls and I hit the gym and enjoyed 30 minutes of pure Stairmaster fun!


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Double Chocolate Hazelnut Cookies Recipe

If you love chocolate and hazelnuts, you're going to love these cookies I just created. Sunny, my husband's oldest sister (she's 16 now), promised her girlfriends she would bring some sweet treats to share with them at school, so I helped her out by making these decadent French-inspired cookies. 

Nutella serves as the base of the cookies, to which I added a layer of homemade hazelnut cream (frangipane-style) and a smattering of mini-chocolate chips. 

The cookies come out of the oven chewy, soft and sweet. And of course, irresistible! 

Our friends over at Nuts About Granola are featuring my Hawaiian-inspired granola bars on the new packaging of their Granola Basics and at the same time are giving away 3 copies of my upcoming book, Haute Potato, to their readers. Leave a comment at the bottom of Nuts About Granola Blog post and you might be one of the lucky winners!


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