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Include nuts in your meals

With winter now we must turn from fresh fruits to dishes that not only nourish us, but also are healthy for us, such as nuts that provides protein, vitamins and healthy type fats and can be used in many different ways. Now it is up to you to find various ways to incorporate different nuts into different foods such as sweet breads, pies, salads and even soups.

* PISTACHIOS were considered a royal nut in the ancient times where the queen of Sheba liked pistachios that she had a entire region set aside just for her. The good news is that 90 percent of the fat found in pistachios is more healthy for you.

* PECANS The state of Georgia is known to be the capital and home of the best pecans in America and also the state of Texas come in a close second with pecan trees.

* WALNUTS The walnut is probably the oldest and most popular nut in America being used extensively during the Christmas season. The ancient Greeks called the walnuts a “head” because the shell resembles a skull and the nut inside looks like a brain.

* HAZELNUTS The French called the hazelnuts “filberts” which was later changed to hazelnuts by the English and others say the name originates from “full beard” which forms around the nut.

* CHESTNUTS We associate chestnuts it seems more during the winter months, because they grow best during the colder months.

I personally like all types of nuts and I use them frequently in various dishes and especially in the many trays of baklava I make during the holiday season. You will always find walnuts, peanuts and pecans in my house and I love roasting especially peanuts and eating them, but the problem is once you start eating them it is hard to quit.

I find the best way to keep nuts fresh is to keep them in the refrigerator or even the freezer.

I find that one problem one can have with nuts is that they may be allergic to certain ones. (That is the reason they serve pretzels on air flights where as in the years past they would serve peanuts.) So be sure to let your company know which foods contain nuts just to be safe.

In many countries in the world in the winter you can find little stands with roasted chestnuts for sale and the are usually very good. Chestnuts are always good when you make dressing for your turkey dinner on Thanksgiving although none of my family cares for them, so I stick to just sage dressing.

One of my favorite pies is a homemade pecan pie plus I love salads that have candy pecans or some type of nuts.

Last week I decorated my annual Greek Christmas Tree for the “Trees of Heritage” at the Blennerhassett Museum and today there is an open house from 1-3 p.m. to view all the beautiful trees at the the Blennerhassett Museum, free of charge. There will also be entertainment and light refreshments for your enjoyment.

Right next to my tree there are two showcases of my father-in-law’s Easter candy molds from Angelos Brothers from the mid 1920s that were used for 50 years.

Be sure to purchase your tickets for the West Virginia Symphony League – Parkersburg fund raiser “the 12 DAYS OF CHRISTMAS” by calling 740-705-7182. Tickets are: 1 for $5, 3 for $10 or 6 for $20 and the drawing will be on Dec 13. with 11 winners to be drawn on the 11th day before Christmas and so on until Dec. 24, when the winner will receive a cash prize of $1000 and Greek dinner prepared by Kiki Angelos.

Until next week!

***

Roasted Chestnut Soup

5 cups roasted chestnuts

1/2 cup unsalted butter, divided

1 cup chopped sweet onion

1 clove garlic, minced

4 cups vegetable broth

1 cup heavy whipping cream

1 tablespoon chopped fresh thyme

1 tablespoon white wine vinegar

3 teaspoons kosher salt, divided

2 teaspoons ground black pepper, divided

2 cups sliced baby portobello mushrooms

sour cream

crumbled cooked bacon

fresh thyme leaves

Preheat oven to 350. Line a rimmed baking sheet with aluminum foil. Arrange chestnuts in an even layer on prepared pan, and bake for 15 minutes or until toasted. Meanwhile, in a large saucepan, melt 1/4 cup butter over medium-high heat.

Add onion and garlic; cook, stirring frequently, for 5 minutes or until tender. Stir in chestnuts and cook for 2 minutes. Stir in broth and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat. Transfer chestnut mixture in batches to the container of a blender. Remove centerpiece of blender lid to allow steam to escape; secure lid on blender. Place a clean towel over opening in lid to avoid splatters; blend until smooth. Return chestnut mixture to pot. Stir in cream, thyme, vinegar, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile, in a large skillet, melt remaining 1/4 cup butter over high heat. Add mushrooms and remaining 1 teaspoon each salt and pepper; cook, stirring frequently, for 5 minutes or until browned and tender. Stir mushrooms into chestnut mixture. Top servings with sour cream, bacon and thyme.

***

Pistachio-Crusted Pork Tenderloin with Roasted Pears

1/2 cup salted roasted pistachios, finely chopped

1/4 cup unsalted butter ,softened

2 teaspoons red wine vinegar

1 teaspoon ground thyme

1 teaspoon ground black pepper

1 3 1/2-pound package pork tenderloins, trimmed

4 red Anjou pears, quartered and cored

1/2 cup red wine

Preheat oven to 425. Line a large rimmed baking sheet with aluminum foil.

In a medium bowl, stir together pistachios and next 4 ingredients; rub mixture onto each pork tenderloin and place on prepared pan along with pears.

Pour wine over pork and pears. Bake for 25 minutes or until a meat thermometer inserted into thickest part of pork registers 155. Let stand for 5 minutes before serving.

***

Pecan Streusel Bread

Topping:

1/3 cup firmly packed brown sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 cup unsalted butter, cut into 1/2-inch pieces

Batter:

1/4 cup unsalted butter, softened

3/4 cup firmly packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon apple pie spice

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

3/4 cup chopped pecans, divided

Preheat oven to 350. Spray a 9-inch loaf pan with nonstick baking spray with flour. For topping, in a medium bowl, whisk together the brown sugar and next 3 ingredients. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. For batter, in a large bowl, beat butter and brown sugar with a mixer at medium-high speed until fluffy; add eggs, one at a time, beating well after each addition; beat in vanilla. In a medium bowl, whisk together flour and next 4 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition; stir in 1/2 cup pecans. Pour half of the batter into prepared pan, and sprinkle with half of the topping. Pour remaining batter over topping and sprinkle with remaining topping and remaining 1/4 cup pecans.

Bake for 45 minutes or until wooden pick inserted in center has a few crumbs clinging to it. Let cool in pan for 10 minutes. Remove from pan and let cool completely on wire rack.

***

Hazelnut Chocolate Cake

1 1/4 cups butter, softened

1 1/2 cups granulated sugar

1/2 cup firmly packed brown sugar

1 tablespoon vanilla extract

5 large eggs

2 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups buttermilk

1/2 cup sour cream

Chocolate Hazelnut Frosting

Garnish: Toasted Hazelnuts and chocolate chunks

Preheat oven to 350. Spray 3 9-inch cake pans with nonstick-baking spray with flour. In a large bowl, beat butter, sugars and vanilla with mixer until fluffy.

Add eggs, one at a time, beating well. In a medium bowl, whisk together flour and next 4 ingredients.

Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined. Stir in sour cream. Spoon batter into prepared pans. Bake for 15-20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks. Spread Chocolate-Hazelnut Frosting between layers and on top and sides of cake. Garnish with hazelnuts and chocolate chunks.

Chocolate Hazelnut Frosting

1 8-ounce package cream cheese, softened

1/2 cup unsalted butter, softened

1 1/2 cups chocolate-hazelnut spread

1/2 cup sour cream

5 cups confectioners’ sugar

In a large bowl, beat cream cheese and butter with a mixer at medium speed until creamy. Beat in chocolate-hazelnut spread and sour cream until combined.

Reduce speed to low and gradually add confectioners’ sugar, beating until smooth. Use immediately.

***

Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.

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