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Posts Tagged ‘walnut’

Waldorfsalat

Waldorf salad was invented around 1893 – 1896 at the Hotel Waldorf in Manhattan NY. Danes have since then taken this wonderful salad to heart. It’s enjoyed mostly during the fall and winter months and in some families it may also be found on the Christmas table. There are of course many variations of this salad. It can be made with mayonnaise or yogurt and in Denmark some may also add a little whipped cream to the dressing. It can be served as an appetizer or as a side dish to game. This recipe comes from my sister Jonna who makes a “knaldgod” or fabulous Waldorf salad. Enjoy!

Waldorf Salad

Ingredients: 

2 1/2 deciliter Creme Fraiche (212 g or 7.5 oz)

1 1/2 tablespoon sugar

1/4 teaspoon salt

juice from a small 1/2 lemon

3 celery stalks

400 gram grapes (14 oz)

100 gram walnuts (5.3 oz)

2 apples (I use Honeycrisp apples)

Directions:

Combine Creme Fraiche, sugar, salt and lemon juice, set aside. Clean and cut celery into small pieces. Cut grapes into halves. Chop walnuts into small pieces. Leaving the peel on the apples, dice them into bite size pieces. Add celery, grapes, walnuts and apples to Creme Fraiche. Store in refrigerator until ready to serve. Serve on a bed of Boston lettuce or decorate with celery leaves, top with walnuts. Enjoy!

Source: slightly adapted from my sister Jonna Pedersen

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Cranberry-Walnut Chocolate Chip Cookies

Cranberry-Walnut Chocolate Chip Cookies

I have been on the hunt for a go-to-cookie for a long time now. One that fits anytime of the year, one that is quick and easy to make and I think I have finally found one. I have made these both with and without the walnuts, not everybody like nuts you know, and they are equally good with and without. They tend to spread out a little more without the nuts, but that’s OK. These cookies have a wonderful background flavor of brown sugar, which reminds me of a Blondie, and the combination of walnuts and cranberries gives them a slight crunch and makes them nice and soft, all at the same time. These cookies are definitely a keeper and I think you’ll really enjoy them as well.

IMG_4909

Roll dough into 1 1/2 inch balls

Ingredients:

2 3/4 cup all-purpose flour (360 grams)

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 cup butter, room temperature (226 grams)

3/4 cup sugar (155 grams)

1 cup packed brown sugar (185 grams)

2 large eggs, room temperature

2 teaspoons pure vanilla extract

10 oz. semi-sweet chocolate chips (280 grams)

1 1/2 cup dried cranberries (140 grams)

1 cup chopped walnuts (112 grams)

Directions:

Line baking sheets with parchment paper and set aside. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Sift together flour, baking soda, baking powder and salt, set aside. Cream butter and sugars until smooth and soft, about 2-3 minutes. Add eggs one at a time and beat until smooth. Add vanilla and mix until fully incorporated, scrape down sides of bowl as needed. With mixer on low, add flour in three increments and mix only until fully incorporated. Add chocolate chips, cranberries and chopped walnuts, mix only until incorporated. Working quickly, roll dough into 1 1/2 inch balls (approx. 4 cm), place on prepared baking sheet 2 inches apart (5 cm). If dough feels very soft when rolling, place baking sheet with dough balls in refrigerator for 5 minutes before baking. Bake for 16-20 minutes or until done. Cool and baking sheet for 2 minutes before transferring to cooling rack. Enjoy!

Freshly baked Cranberry-Walnut Chocolate Chip Cookies

Freshly baked Cranberry-Walnut Chocolate Chip Cookies

Source: adapted from Bakerella

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