Big Red Recipes
Decorate your plate with the color of the Holidays
Our original recipes are designed to inspire your guests and customers with the profuse flavor of Big Red Nuts. Whether topping boldly as singular halves, complimenting as slivered accents or incorporated as crumbled cooking components, the deep flavor of the Big Red Nut should be present in all your dishes from Appetizer to Dessert.
Apple-Walnut “Bread Pudding Muffins
*Yield- 12 muffins - 60 minute prep and Total Active Time
8 cups buttermilk bread (sourdough or wheat substitute works)
1/2 cup melted unsalted butter
1 cup chopped apples (small 1/2 inch cubes)
1/2 cup chopped raw Robert Livermore Red walnuts
2 eggs beaten
1 t vanilla extract
1/2 cup whole milk
1/4 cup heavy cream
1/4 cup sugar
1/2 T cinnamon
3 T brown sugar, 3 T butter, 2 T heavy cream
Start by slicing your bread into 1 inch cubes and lightly toasting in the oven at 350 for 6-8 minutes. While your bread cubes are in the oven melt unsalted butter and add 1 cup of chopped apples and a pinch of cinnamon. Cook on low heat for 2-3 minutes and set aside.
In a bowl add milk, cream, sugar, vanilla and egg and whisk until a custard like constituency appears. Fold in toasted bread, melted butterapples, and chopped walnuts. Mix until bread is evenly coated.
Coat muffin tins with vegetable oil and scoop bread pudding mixture in tin tray. Bake for 18 minutes at 350 degrees or until tops of muffins are browned. Remove muffins and let them cool. In a saucepan bring brown sugar, butter and heavy cream to a simmer and whisk until smooth.
Drizzle each muffin with glaze and half of a walnut.
Brandy Red Walnut Ice Cream with Walnut Caramel Sauce
*Yield - 6 Servings - 6 hours & 20 minutes Prep and Total Active Time
1 pint heavy whipping cream
1 can sweetened condensed milk
1/4 cup brandy
1 t maple syrup
2/3 cup chopped toasted Robert Livermore Red walnuts
3 T unsalted butter,
1/4 cup brown sugar,
3 T milk
Whip heavy whipping cream until stiff peaks appear. Whisk in brandy and maple syrup. Fold . of the sweetened condensed milk can with a rubber spatula until blended. Fold in second half of can with toasted walnuts. Transfer to a loaf pan or ice cream tub and freeze for 6 hours or over night covered with plastic wrap.
Melt butter in a pan and whisk in milk and brown sugar. Bring to a simmer until sugar is dissolved. Add handful of toasted half walnuts
Top ice cream with caramel walnut sauce.
Creamy Vegan Walnut Cesar Dressing
*Yield - 4 Servings - 5 minutes Prep and Total Active Time
1/2 cup toasted Robert Livermore Red walnuts
3-5 T lemon juice
2 garlic cloves
3 T capers
1/2 cup extra virgin olive oil
1 T cold water
Salt and Pepper to taste
Pulse walnuts in a food processor until they have a crumb like consistency. Add garlic and capers and pulse until both have broken down. Add your remaining ingredients and blend until smooth. Add more or less lemon juice depending on lemon tartness.
Chop lettuce of your liking and generously dress. Top with radishes and chopped walnuts.
Fried Walnut Crusted Havarti Cheese with Honey & Garlic Toast
*Yield - 4 Servings - 20 minutes Prep and Total Active Time
1 6 oz piece of Havarti (not more than 1 1/2 inch thick)
1/2 cup raw Robert Livermore Red walnuts
1/4 cup plain bread crumbs
2 beaten eggs
1 French baguette
Pulse ó cup of raw walnuts in the food processor until fine, breadcrumb like texture. Mix walnuts and bread crumbs in a shallow bowl and set aside. Beat 2 eggs and set aside. Take your havarti and coat with egg and then generously cover with breadcrumb walnut mixture. Repeat the same process again. In a shallow pan bring vegetable oil to 350 degrees.
While your oil is heating to temperature put your cheese in the fridge so it stays cold. Fry cheese on all sides until golden brown or 2 to 3 minutes per side. Slice French baguette on an angle and drizzle with garlic powder and extra virgin olive oil. Toast for 10 minutes on 350. Remove cheese with a spatula and gently plate with garlic toast and a side of honey.
Walnut Herb Crusted Rack of Lamb with Butter Walnut Basmati Rice
*Yield - 4 Servings - 45 minutes Prep and Total Active Time
1 Frenched- rack of lamb (preferably 1.5-2 LB rack)
1/2 cup raw Robert Livermore Red walnuts
5 sprigs fresh thyme
3 cloves garlic
1 cup basmati rice
5 T butter
1 T turmeric
Season lamb with salt, black pepper and garlic powder on all sides. In a pan, brown lamb on high heat until outer layer is browned and caramelized. Set aside. In a food processor pulse walnuts, thyme leaves and crushed garlic until breadcrumb like consistency forms.
Rub fatty layer of rack with butter and firmly press walnut herb mixture against lamb until fully coated. Do not coat bones. Set oven to 400 degrees and bake for 15 minutes or until meat thermometer reads 120 degrees. Let lamb rest for 10 minutes before slicing chops.