Party-Ready Red Walnuts

By Tina Ujlaki Posted January 04, 2013
© Con Poulos

Red walnuts' bright hue gives party dishes a festive touch. / © Con Poulos

F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I was shopping for stemmed artichokes at Eataly the other day when I came across the most beautiful walnuts I've ever seen. They were grown and packaged by the appropriately named Sanguinetti family in the Central Valley of California.

When you see their vibrant purplish-red color, you would swear they had been dyed (like they sometimes dye pistachios). The color actually comes from their red-skinned Persian parentage. With closed eyes, these large walnut halves taste just like a very fresh, crisp version of the brown English walnuts we”re familiar with, but they're so festive for parties—especially in nut mixes, salads, brittles, barks, breads and in other baked goods. Here are a few recipes that I love that would show off their gorgeous hue:

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies
Smoked-Duck Salad with Walnuts and Raspberries
Aged Gouda Biscotti with Walnuts


Related: Crunchy Nut Recipes
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Tasty Snacks


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