Roasted Hazelnut Toffee
Careful, this is an addictive treat! Be sure to use a candy thermometer to get this toffee just right. Recipe featured in Oregon Hazelnut Country, by author Jan Roberts-Dominguez.
This classic Spanish sauce is a melange of roasted tomatoes and peppers, olive oil, roasted hazelnuts and fried bread. Serve with grilled meats or fish, or simply as a dipping sauce for toasted bread. Recipe courtesy of Jan Roberts-Dominguez, author of Oregon Hazelnut Country.
Bruschetta with Tomato, Bacon, Arugula and Hazelnuts
Featured in author Jan Robert-Dominguez’ cookbook, Oregon Hazelnut Country, this simple appetizer can be paired with either wine or beer. Jan recommends trying a fruity Southern Oregon Syrah or an amber ale.
Using Ground Hazelnuts as a Flour Substitute Hazelnuts can be ground into a “meal” consistency, to replace traditional flour in many recipes, such as muffins, cakes and cookies. Ground hazelnuts […]
What’s better than hazelnut waffles? Hazelnut waffles topped with warm hazelnut syrup or a sweet cranberry-pear topping!