A Nutty Brunch to Remember

By Rita Demontis, QMI Agency

Let's celebrate -- when you consider the first Mother's Day card appeared in the 1920s, today, it is estimated that more than nine million Mother's Day cards will be given across Canada. These include cards that address all the various relationships that make up today's families from step-families and ex-in-laws to dads as moms, dad's wife, and friends.

Personally -- why limit the festivities to just one day? Let's celebrate our moms everyday.

Enjoy the following recipes courtesy the California Walnut Commission (walnutinfo.com)

WALNUT AND VANILLA CREME BRULEE

Adapted from Chef/Owner Ethan Stowell, Union Restaurant in Seattle, WA, soft vanilla flavour penetrates every inch of this rich, creamy dessert and addition of crunchy walnuts atop the caramelized sugar adds a unique twist.

4 cups (1 L) whipping cream

2 cups (500 ml) walnuts, toasted

2 Tbsp. (30 ml) walnut oil

12 egg yolks

1 cup (250 ml) granulated sugar

1 vanilla bean, split and scraped

Glazed Walnuts:

10 walnut halves

1 tsp. (5 mL) maple syrup

Icing sugar, for dusting

3/4 cup (175 ml) granulated sugar, for caramelizing

Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.

Combine cream, walnuts and walnut oil in large saucepan over medium heat. Heat to 200F (100C). Remove from heat and let stand 20 minutes to allow infusion of walnut flavour. Strain through a fine mesh strainer and keep warm. Discard walnuts.

Beat egg yolks, sugar and vanilla bean in a mixing bowl until pale and thick. Strain through a fine mesh strainer. Gradually pour cream into egg mixture, whisking until combined.

Pour mixture into 10 6-oz (175 mL) ramekins. Place ramekins in a large baking pan; pour boiling water into pan to halfway up sides. Bake at 300F (150C) about 50 to 60 minutes, or until custard is just set. Remove from oven and set ramekins on a rack to cool slightly. Transfer to refrigerator for at least 4 hours.

Glazed Walnuts: Meanwhile place walnuts in small dry skillet over medium heat. Stir a few minutes until fragrant. Stir maple syrup into walnuts and cook 1 minute, or until well-coated and syrup is absorbed into walnuts. Transfer to parchment paper-lined tray to cool. Dust lightly with icing sugar.

Just before serving, sprinkle 1 Tbsp. (15 ml) sugar on each ramekin. Using a kitchen torch or oven broiler to brown and caramelize sugar. Immediately top with a glazed walnut.

Makes 10 servings.

WALNUT-CRUSTED CARAMEL-BOURBON SWIRL CHEESECAKE

The sweet walnut crust makes an ideal base for this decadent cheesecake. Toasted walnut halves are stirred into the caramel bourbon sauce and spooned over the cheesecake just before serving.

1 cup (250 ml) packed dark brown sugar

1/2 cup (125 ml) whipping cream

1/3 cup (75 ml) soft butter

2 Tbsp. (30 ml) bourbon or amber rum

3 cups (750 ml) walnut pieces

1 cup (250 ml) granulated sugar, divided

3 Tbsp. (45 ml) melted butter

3 packages (250 g) cream cheese, softened

3 eggs

1/4 cup (50 ml) bourbon or amber rum

1 cup (250 ml) toasted walnut halves

Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.

In small saucepan over medium-high heat, combine brown sugar, cream and butter; bring to boil and continue boiling 3 minutes. Remove 1/3 cup (75 ml) sauce; refrigerate until chilled. To remaining sauce, add 2 Tbsp. (30 ml) bourbon; set aside.

In food processor, combine walnut pieces and 1/4 cup (50 mL) granulated sugar; pulse until it resembles coarse crumbs (do not overprocess). Transfer to medium bowl and stir in melted butter. Using back of spoon press nut mixture into bottom and halfway up sides of 9-inch (23-cm) springform pan. Bake in 325F (160C) oven 15 minutes.

Meanwhile, beat cream cheese with remaining 3/4 cup (175 ml) granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup (50 ml) bourbon. Pour cream cheese mixture into nut crust. Drizzle 1/3 cup (75 ml) chilled sauce on top; gently swirl with knife. Return cake to 325F (160C) oven; bake 1 hour. Turn oven off; leave cheesecake in oven without opening door for another hour (prevents cake from cracking in centre). Cool on wire rack; cover and refrigerate 4 hours or overnight.

Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.

Makes 12 servings.

LEMON BLUEBERRY WALNUT BREAD

The tartness of lemons complements the sweet subtle taste of walnuts in this recipe and the addition of blueberries offers a nutritious antioxidant boost - and a sweet touch to a Mother's Day brunch.

1 cup (250 ml) walnuts, chopped

2 cups (500 m) all-purpose flour

2 tsp. (10 ml) baking powder

1/2 tsp. (2 ml) baking soda

1/4 tsp. (1 ml) salt

1 cup (250 ml) granulated sugar

2 Tbsp. (30 ml) lemon zest, finely grated

3/4 cup (175 ml) buttermilk

2 eggs

1 tsp. (5 ml) pure vanilla extract

2 Tbsp. (30 ml) unsalted butter, melted

2 Tbsp. (30 ml) canola oil

1 cup (250 ml) fresh or frozen blueberries

Glaze:

3 Tbsp. (45 ml) granulated sugar

2 Tbsp. (30 ml) fresh lemon juice

In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.

Preheat oven to 350F (180C). In large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine. In medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.

Make a well in centre of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries. Pour batter into a greased and floured 8 x 4-inch (20 x 10 cm) loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in centre comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.

Glaze: Combine sugar and lemon juice in small saucepan. Bring to boil over high heat then cook, stirring until sugar dissolves. Brush glaze over cake while still warm.

Makes 1 loaf, 10 to 12 servings.

TIPS: Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to recipe.

WALNUT CHOCOLATE MACAROONS

Inspired by traditional German macaroons, this light treat is made of meringue and walnuts, and each macaroon is topped with decadent dark chocolate.

Cookie:

3 egg whites

1/4 tsp. (1 ml) salt

1 cup (250 ml) sugar

2 tsp. (10 ml) vanilla sugar or pure vanilla extract

2 cups (500 ml) walnuts, chopped

1/2 cup (125 ml) dark chocolate, chopped

Drizzle:

3/4 cup (175 ml) dark chocolate , chopped

1 Tbsp. (15 ml) 35% whipping cream

1 cup (250 ml) walnuts, finely chopped

Preheat oven to 350F (180C). In bowl, beat egg whites with salt using a hand mixer on medium high speed; gradually add sugar and vanilla and beat until stiff peaks form. Gently fold in walnuts and chocolate.

Fill pastry bag fitted with a 1-inch (2.5 cm) round tip with dough and for each cookie pipe about 1 Tbsp. (15 ml) of dough onto non-stick or parchment lined cookie sheet about 2-inches (5cm) apart. Bake on middle rack for about 15 minutes, until cookies are puffed and tops appear dry. Let cool one minute in pan and transfer to rack to cool completely.

Meanwhile, add chocolate and cream in bowl and melt in microwave on high for 1 minute. Stir until completely smooth. Pour melted chocolate into a plastic freezer bag and cut a small hole from bottom tip of bag to create a makeshift piping bag. Drizzle chocolate over macaroons and sprinkle with walnuts.

Makes about 50 cookies.