• FQAM Online: Volume Two
• Variety
  • Differentiation: Where the Profits Are
  • Innovation with Latin Flavors
• Sustainability
  • What Can Food Service Do?
  • Conquering "Can't-Be-Done" Thinking
• Flavor
  • The Mechanics of Taste
  • Flavor Experiment
• Innovation
  • What's New? What's Next?
  • Sandwiches with a Vietnamese Accent
• Online Marketplace
• Resources and Recipes
  • Conference Resources
  • Moroccan Charmoula
  • Romesco Sauce and Romesco Vinaigrette
  • Harissa Vinaigrette and Mayonnaise
  • Vietnamese Sandwich
  • Vietnamese Braised Pork
  • Marinated Daikon and Carrots
  • Coriander Vinaigrette
• FQAM Online: Volume One

Gold Sponsor: Walnut Marketing Board

The Walnut Marketing Board was established in 1933 to represent the walnut growers and handlers of California. The board promotes usage of walnuts in the U.S. through publicity, product promotions, and production research and education programs.

Walnut Marketing Board
1540 River Park Drive, Suite 203
Sacramento, California 95815-4609
Telephone: (916) 922-5888
Fax: (916) 923-2548
Email: wmbcwc@walnuts.org

 

Sensational Taste & Versatility

Walnuts are delicious, versatile, and satisfying ingredient providing texture and flavor that enhances many foods whether tossed into salads, incorporated into entrees, or added to desserts.

 

Consumer Demand

Consumer demand for walnuts and walnut-containing foods is increasing, and this demand is being fueled by consumer interest in health. Consumer research conducted in 2004 shows large increases in the number of consumers who are willing to replace other sources of fat in the diet with walnuts to reduce their cholesterol. Consumers also report the primary reason they are buying and eating more walnuts and walnut-containing products is health and nutrition. Finally, consumers report they are seeking out walnut-containing products in supermarkets and restaurants because they feel walnuts add value.

Source: rose research, Attitude & Usage Study, conducted in 2004 on behalf of the Walnut Marketing Board

 

Walnuts Are Essential Food for Health

Did you know?

• Walnuts are the only nut with a significant amount of heart-healthy omega-3s.
• A handful of walnuts contains more than a day's worth of omega-3s.
• Eating a handful of walnuts every day can lower your LDL "bad" cholesterol.
• Walnuts contain no cholesterol or trans fat.
• Walnuts are a good source of protein and contain many essential vitamins, minerals and health-promoting antioxidants, such as melatonin.
• Walnuts are recommended by leading cardiologists and dietitians to help lower LDL "bad" cholesterol and reduce risk of heart disease.
• Walnuts may improve insulin resistance in people with Type 2 diabetes.
• Walnuts are a great addition to any meal, snack or recipe!

For more information:

 

Versatile Walnuts Add Healthy, Satisfying Taste and Crunch in Every Part of the Menu

There are countless tasty and versatile ways to use walnuts to add satisfying flavor and texture to dishes across the menu, from snacks and appetizers to soups, salads, entrees and desserts

In addition to their superb flavor and crunch, walnuts are also a healthy choice. They are one of nature's most plentiful sources of polyunsaturated fat, the source of essential omega-3 fatty acids, which are proven to lower cholesterol and protect the heart.

An extremely versatile nut, walnuts are often candied, pickled, blanched, toasted, crushed for flours, ground for pastes, and eaten unshelled as a natural, crunchy snack.

Idea starters:

• Walnut Butters
• Walnut Paste, for spreads, combine in creams, fillings
• Walnut Flour, ground to various fineness depending on use
• Walnut Coatings, Breading
• Walnut Conserve, used as topping/garnish
• Walnut Extract, to intensify flavoring

 

Hospitality "First Foods"

Since antiquity, simple "first foods," like nuts, olives and dried fruit, were shared as a ritualistic offering of friendship in a harsh world. Today, hospitality is more important than ever before. Leading chefs are paying attention to the conviviality factor and offering more bar fare, small plates, first course sharing foods and tasting courses.

• Spiced walnuts make fabulous bar or snack food. For example, toast walnut halves and mix in nonstick skillet with sugar, kosher salt, garlic powder, ground cumin, cayenne pepper and walnut oil for a wonderful southwest spiced snack.
• To make walnut pesto, place basil, parsley, sage, walnuts, cheese and garlic in food processor and process until finely ground. Add orange juice, then olive oil and process until mixture is thick and emulsified. Season with salt to taste.

 

Additional Menu Ideas for Walnuts

• Add a wonderfully nutty accent to stuffings for turkey, chicken, chops and fish.
• Create a toasty Walnut Hummus using toasted California walnuts, walnut oil, garlic, chickpeas or garbanzo beans, orange zest, orange juice and pepper.
• Use a variety of spices and seasonings to flavor walnuts for snacking or as a wonderful addition to salads and pasta. The possibilities are endless –cinnamon, nutmeg, chili powder, thyme, Herbs de Provence, sea salt, paprika, garlic, cumin, cayenne pepper, curry powder.
• Create specialty walnut breads as a change of pace.
• Use finely chopped walnuts as a coating for baked fish, like salmon, sea bass or halibut.
• Add interest to stir-fry by adding walnuts.
• Use walnuts to add unexpected delight, topping hot soups.
• Add to breakfast foods such as omelets, hot or cold cereal, waffles and French toast.
• Toss chopped walnuts into pasta dishes.
• Add a walnut garnish to your plate presentation. Use walnuts alone or paired with fruit, cheese, or your personal favorites.

 

Tips for Cooking, Storage, and Handling

Cooking

Blanching: Blanching and toasting heighten taste. Add shelled walnuts to boiling water. Take pot from heat and let stand for 2 minutes. Drain walnuts and toast to accentuate the full, rich flavor of the nut

Toasting: To toast, place walnuts on baking sheet in 375°F oven for 8 to 10 minutes. To toast in microwave, spread evenly on glass pie plate and microwave on high for 5 to 6 minutes, stirring every 2 minutes. During toasting is an ideal time to add spice and seasonings to nuts

Storage and Handling

In-shell

• In-shell walnuts should be stored in a cool, dry place. If properly stored, they will last up to a year or more.
• Do not shell nuts until you are ready to use them.

Chopped

• Keep chopped walnuts in an air-tight container stored in a dark, cool place. Chopped walnuts refrigerated or frozen in an air-tight container will last up to six months.
• Cold storage is best because coolness prolongs the oxidation of natural walnut oils.
• Exposure to light, moisture or heat will reduce the shelf life of walnuts.