What a wonderful and thoughtful holiday present from sister Alice: a bottle of hazelnut oil!
We've been having fun experimenting with the hazelnut oil by creating special dishes that focus on the flavors of not only hazelnuts but also of wild mushrooms. The following combination of pasta, mushrooms and hazelnuts really caught our fancy, so much so that we took it on the road and prepared it for that delightful couple in San Jose, Ted and Elizabeth, whom we visited when attending the Santa Cruz Fungus Festival. The dish is bursting with flavor and pretty on the plate...what a great combination to share with dear friends!
We like pairing the Chanterelle, Shrimp and Hazelnut Pasta with mixed greens in a light Roasted Hazelnut Oil Vinaigrette followed by White Chocolate Hazelnut Liqueur Mousse for dessert. Is that too indulgent?
Chanterelle, Shrimp and Hazelnut Pasta
3 tablespoons butter, separated
1 pound shrimp
8 ounces angel hair pasta or somen noodles
1 pound fresh white chanterelles, sliced, or a pint of frozen chanterelles, thawed
2 cloves garlic, minced
3 tablespoons roasted hazelnut oil
1/4 cup chopped parsley
1/2 cup toasted, coarsely chopped hazelnuts
1/2 teaspoon salt
1/4 teaspoon pepper
- Melt 1 tablespoon butter in a large skilled and gently cook the shrimp.
- Cook the angel hair pasta or somen noodles according to directions.
- Melt the remaining 2 tablespoons butter in a skillet. Add the mushrooms and saute until mushrooms start to release their juices. Add garlic and saute until aromatic. Remove from hat.
- Toss shrimp, pasta or noodles, hazelnut oil, parsley, chopped hazelnuts, salt and pepper.
Roasted Hazelnut Oil Vinaigrette
4 tablespoons roasted hazelnut oil
1 tablespoon rice vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
- Combine all ingredients and toss with greens.
White Chocolate Hazelnut Liqueur Mousse
4-3/4 ounces chopped white chocolate
4 tablespoons butter
3 egg yolks
1/4 cup powdered sugar
1/4 Frangelico brand hazelnut liqueur
1 cup whipping cream
3 egg whites
pinch cream of tarter
powdered chocolate and/or chopped, toasted hazelnut for garnish
- In top of double boiler over hot water, melt the chocolate with the butter. Stir until smooth and set aside.
- In a clean double boiler over simmering water, whisk the egg yolks with the powdered sugar and Frangelico until the mixture thickens, about 5 minutes. Stir the egg yolk mixture into the melted chocolate mixture, cover and refrigerate.
- In a chilled bowl, with chilled beaters, whip the cream until firm peaks form. Set aside.
- With clean beater, whip the egg whites and cream of tartar until stiff and shiny peaks form.
- Fold the whipped cream and the whipped egg whites into the chocolate mixture until well combined.
- Pour into serving glasses and refrigerate until chilled and set. Garnish with powdered chocolate and hazelnuts before serving, if desired.
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