The wow factor

Posted By RITA DEMONTIS

Posted 2 months ago

Add a helping of health to this season's holiday menu.

Foods of vibrant colour not only pack a wallop of flavour, but they're nutrient-rich with plenty of vitamins and minerals to see you through the holiday stress.

And don't forget to grab a handful of nuts--almonds, walnuts and most other nuts contain heart-healthy monounsaturated fats as well as vitamin E, protein, fibre and minerals, such as iron and calcium. Each nut has its own distinct benefits--walnuts, for example, are one of the most nutrient-dense whole food sources of alpha-linolenic acid (ALA), an essential omega-3 fatty acid.

Studies show omega-3s help reduce the potential for heart disease, cancer, stroke, diabetes, high blood pressure,

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obesity and even clinical depression.

And walnuts are also an especially rich source of ellagic acid, a powerful antioxidant which may protect against both cancer and heart disease--which may explain why 83% of Canadians include walnuts on their weekly shopping lists!

With their sweet, mellow taste and nutty crunch, walnuts play the perfect role in holiday entertaining, be it in main dishes, desserts or those fabulous bon mots we look forward to this time of year.

Enjoy these recipes courtesy of California Walnuts ( walnutinfo.com).

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SAVOURY WALNUTCHEESECAKES

Crust:

1 cup (250 ml) graham cracker crumbs

¼ cup (50 ml) butter, melted

1 tsp. (5 ml) sugar

1 tsp (5 ml) freshly ground pepper

Filling:

1-¼ 8 oz (250 g) packages cream cheese, room temperature (11 oz / 312.5g total)

2 Tbsp. (30 ml) sugar

1 whole egg

1 egg yolk

4 tsp. (20 ml) sour cream

1/2 tsp. (2 ml) each lemon juice, salt, freshly ground pepper

¾ cup (175 ml) walnuts, finely chopped

¼ cup (50 ml) finely chopped fresh chives

Preheat oven to 300F (150C). Line a 9-inch (23 cm) pan with foil, allowing it to hang over edge for easy removal of cheesecake.

Crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and pepper. Press into pan. Bake in preheated oven for 10 minutes. Cool completely.

Filling: Using a food processor, blend cream cheese, sugar, egg, egg yolk, sour cream, lemon juice, salt and pepper. Process until all ingredients are fully incorporated and batter is free of lumps, about 1 minute. Transfer mixture to a medium-sized mixing bowl and stir in walnuts and chives.

Pour into pan and spread evenly over crust. Bake for 20 minutes or until centre is firm. Do not over bake. Cool completely in pan, cover and place in refrigerator overnight. Remove cheesecake from pan.With a warm, dry knife, trim off edges. Cut remaining cheesecake into 1- inch (2.5 cm) or 1- 1/2 -inch (3.8 cm) squares, wiping the knife after each cut. Top as desired and serve.

Makes about 15 to 20 servings.

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PORK DUMPLINGS WITHWALNUT SAUCE

Serve these delectable appetizers with savoury walnut sauce to add a modern twist to this classic combination of Chinese flavours.

Dumplings:

1/2 lb. (250g) ground pork

2 Tbsp. (30 ml) chopped cilantro

2 Tbsp. (30 ml) chopped chive bud

¼ cup (50 ml) toasted and chopped walnuts

¼ tsp. (1 ml) each garlic powder, ginger powder and white pepper

1 tsp. (5 ml) salt

25-30 dumpling wrappers

Walnut Sauce:

1/2 cup (125 ml) toasted and puréed walnuts

3 Tbsp. (45 ml) water 1 Tbsp. (15 ml) rice vinegar

1 Tbsp. (15 ml) cooking sake

1 Tbsp. (15 ml) tamari soy sauce

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

Dumplings: In a large bowl combine pork, cilantro, chive bud, chopped walnuts, garlic, galangal, white pepper and salt.

Take one dumpling wrapper and wet the outer rim lightly with water. With the dumpling skin flat on one hand, place 1 tbsp (15 mL) of the pork mixture in the centre. Fold the wrapper edge up into a taco shape and pinch together while creating pleats on one side of dumpling. Repeat for remaining filling and wrappers.

Bring a large pot of water to a boil, add dumplings (2 to 3 batches at a time), then immediately stir them so they don't stick together. Cook until done (5 to 7 minutes). Remove with a slotted spoon and place on a clean tray -- do not overlap as dumplings will stick.

Walnut Sauce: In a small bowl, whisk together the puréed walnuts, water, rice vinegar, cooking sake and tamari. Serve with dumplings.

Makes 4 servings.

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WALNUT ENCRUSTEDPRAWNS WITH PONZU GLAZE

A simple appetizer of jumbo prawns wrapped in a walnut coating, married with a sweet and savoury sauce, will delight seafood lovers.

¼ cup (50 ml) ponzu sauce

1 Tbsp (15 ml) sugar

1/2 tsp (2 ml) cornstarch

1 egg, beaten

1/3 cup (75 ml) flour

1/2 cup (125 ml) walnuts, finely chopped

¼ cup (50 ml) panko (Japanese breadcrumbs)

Salt and pepper to taste

12 jumbo prawns, raw, peeled and deveined

Vegetable or canola oil for frying

In a small pan over medium-high heat, combine ponzu sauce, sugar and cornstarch, stirring frequently until glaze is thickened, about 5 minutes. Set aside to cool.

Place egg in one bowl, flour in second bowl. Combine walnuts and panko crumbs in third bowl. Season all three bowls with salt and pepper.

Holding tail, coat each prawn evenly with flour, then dip into egg mixture and place into walnut mixture, turning to coat all over. Repeat steps until all prawns are coated.

Pour enough oil into deep-fryer or deep heavy-bottomed pot to fill at least 2 inches (5 cm). Heat to 375F (190C) or until a 1-inch (2.5 cm) cube of white bread turns golden brown in 30 seconds. Fry 3 to 4 prawns at a time, turning once, until golden, about 1 to 2 minutes. Using a slotted spoon, transfer prawns to a paper towel-lined baking sheet. Serve warm with ponzu glaze.

Makes 4 servings.