Recipe Talk

My elderly neighbor lady wants to make black walnut butter;a la peanut butter. My contention is grind them up and you have walnut butter. She thinks otherwise Helllllllllllllp! Thanks everybody. This is my first time here. I like it. Thanks!

American Black Walnut Compound Butter

N.Z. Soissons, CEC, CEPC

2 ounces Hammons Black Walnuts, finely ground

8 ounces unsalted butter, cold

1/4 teaspoon black pepper, freshly ground

1/4 teaspoon salt

Lightly toast black walnuts in a 350 degree oven to release oils. Then finely grind the black walnuts in a food processor for five minutes. This sounds like a long time and is necessary to achieve the right texture. Scrape the inside walls of the food processor from time to time, grinding until a smooth paste is obtained. Cut cold butter into cubes and add to the paste, and process until the mixture is homogeneous. Add salt and black pepper to taste. The butter can be used as is, or made perfectly smooth by working it through a fine mesh drum sieve with a plastic pastry scraper or rubber spatula. Roll the butter in parchment paper to form a tube. Store in refrigerator or freezer. Temper and slice into patties for use. This butter is excellent on grilled or cast iron seared tuna, grilled vegetables, boiled new potatoes, fresh white corn with asiago cheese or for finishing deeply flavored sauces for game. Can be used as a decorative and flavorful finish for hot soups, i.e. butternut squash.