Recipe Swap: Explore the savory side of black walnuts

Black walnuts are in abundant supply in Missouri. The state is one of the top black walnut producing states in America. Black walnuts have a distinctive flavor, and it seems to be one of those foods that you either like or you don't. I always think of black walnut divinity or ice cream, but when I went looking for recipes from a request from Sue Martin of Cape Girardeau I found many recipes for side dishes and entrees that all sound interesting. Hammons Black Walnuts in Stockton, Mo., has a cookbook on its website, and many of today's recipes came from the site.

Black Walnut Chicken Salad

3 chicken breasts, cooked and chunked, grilled outside or baked in the oven

3 celery ribs without the leaves, cut to a large dice

1/2 cup chopped black walnuts, or more to taste

1/2 cup sliced water chestnuts, drained

1/2 cup golden raisins

1 tablespoon lemon juice (an alternative is 1 tablespoon lime juice and 1/2 teaspoon chopped cilantro or a different flavor blend)

Mayonnaise or low-calorie Italian dressing

Salt and pepper to taste

You can also add vegetables of your choosing

Mix all ingredients together, adding just enough dressing to moisten the salad and serve on a bed of lettuce leaves or on your favorite bread as a sandwich.

Black Walnut Shrimp

1 pound medium shrimp, peeled and deveined

Coating: 1 egg white, 1 teaspoon salt, 2 teaspoons cornstarch

1/2 cup peanut oil

2 teaspoons fresh chopped ginger

2 tablespoons chopped green onion

1/2 cup black walnuts

1/2 teaspoons salt

1 tablespoon Hoisin sauce

1 tablespoon rice wine or white vinegar

1/2 cup chicken or vegetable stock

1/2 teaspoon cornstarch and 1/2 tablespoon water mixed together first as a thickening agent

1 teaspoon sesame oil

Lime wedges

Place shrimp into coating items in a bowl and mix. Refrigerate 20 minutes. Heat wok or iron skillet until hot and then add peanut oil. Heat to warm, not smoking. Add shrimp, stir well and turn off heat. Allow shrimp to sit in warm oil 2 minutes. Drain and place in stainless steel bowl. Wipe pan clean and return 1 1/2 tablespoon of drained oil back in. Add ginger and onions. Stir fry 30 seconds. Add walnuts and fry 30 seconds. Return shrimp to pan with all other ingredients and stir fry 2 minutes. Place the meal on a platter and serve with rice or noodles with lime wedges.

Black Walnut-Crusted Catfish with Maple Butter Sauce

4 catfish fillets, boneless

1/4 cup black walnuts, medium to fine

3/4 cup crushed corn flakes

1/4 cup pure maple syrup

1/4 cup butter

Salt and pepper to taste

Mix the black walnuts and corn flakes. Roll the fillets in the mixture and pan saute in just a teaspoon of butter. Cook until done. For the sauce, bring syrup to a boil, remove from heat and whisk in the butter, serve.

Black Walnut Praline Pork Chops and Apples

4 pork chops, approximately 1/2 to 3/4 inch thick

1/2 cup black walnuts

2 Granny Smith apples, cored and diced

1/2 cup brown sugar

1 teaspoon crushed red pepper

Season the pork chops with salt and pepper on both sides. In a large nonstick skillet over medium high heat sear the pork chops on both sides then turn down the heat to medium. Add the black walnuts to the skillet and cook for 3 to 4 minutes. Add the remaining ingredients and simmer until the pork chops are done, 3 to 4 minutes. Serves 4.

Black Walnut Coconut Cake

1 (4-ounce serving size) package instant vanilla pudding

1 (2 layer size) package yellow cake mix

4 eggs

2 cups flake coconut

1 1/3 cup water

1/4 cup oil

1 cup chopped black walnuts

Blend cake mix, pudding mix, water, eggs and oil in large bowl. Beat at medium speed 4 minutes. Stir in coconut and walnuts. Pour in 3 greased and floured 9-inch layer pans. Bake at 350 degrees for 35 minutes. Cool in pans (5 minutes) remove and cool on rack. Fill and top with coconut cream cheese frosting.

Coconut Cream Cheese frosting

4 tablespoons butter

1 (8-ounce) package cream cheese

2 1/4 cups sifted confectioners sugar

2 cups coconut

2 teaspoons milk

1/2 teaspoons vanilla

1/2 cup black walnuts or to taste

Melt 2 tablespoons butter in skillet. Add coconut. Stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 tablespoons with cream cheese. Add milk, beat in sugar. Blend in vanilla, stir in 1 3/4 cups coconut. Add black walnuts. Sprinkle with coconut and a few black walnuts as garnish.

Black Walnut-Encrusted Chicken with Peach Sauce

4 boneless chicken breasts without skin

2 cups black walnuts, chopped fine

1/4 cup flour

1/3 cup peach preserves

2 tablespoons honey

1/2 tablespoon mustard

1 cup chicken stock

1 tablespoon cornstarch

1 dash salt and white pepper

Preheat the oven to 375 degrees. Trim the boneless chicken breasts and pound out evenly. Then mix the preserves, honey and one-quarter cup of the chicken stock in a bowl. In another bowl, take the flour and finely chopped walnuts and mix together. Then dip the chicken breasts in the peach mixture and drain slightly. The roll the breasts in the walnut mixture and pat down. Place onto a cooking sheet and place in the oven for 20 to 25 minutes. To make the sauce: put the peach mixture in a small pan. Then add the cornstarch to the remaining chicken stock and mix. Add the chicken stock to the peach mixture and bring to a boil. Reduce the heat and simmer for 10 minutes. Season with salt and pepper to taste. Remove the chicken from the oven and plate. Take the sauce and drizzle it across the chicken breast; serve.

Black Walnut Pesto

1 head elephant garlic

1 cup olive oil, plus about 2 tablespoons for basting

1/2 cup fresh basil leaves

1/4 cup fresh cilantro or parsley leaves

1 cup English walnuts

1 cup pine nuts

1/2 cup black walnuts

1/4 cup dark-colored miso

1/4 cup lecithin granules

Preheat the oven to 375 degrees. In a covered, oiled casserole dish, bake the garlic for 40 minutes, basting occasionally with the 2 tablespoons of olive oil. Let cool and then peel. Meanwhile, in a food processor or by hand, chop the basil and cilantro or parsley. Add the garlic and process or chop again. Add the walnuts and pine nuts. Process or chop until finely chopped. Add the miso, lecithin and remaining cup of olive oil and process until well mixed. Black walnut pesto will keep, tightly covered, in the refrigerator for up to 3 weeks, covered with a thin layer of olive oil. Serve it on pasta, as a dip, or as a spread for crackers or bread. Yield: 3 cups.

Have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.