WALNUT MISO SAUCE (SAVOURY SNACK)

Disclosure: I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by @cawalnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

California walnuts are a key ingredient in this easy Japanese savoury snack/appetizer/bento box side dish of walnut miso sauce over lightly cooked vegetables! Although nuts don’t often feature in #japanesecuisine, when they do it’s usually walnuts. The sauce pairs well with any steamed/blanched veggie like carrots, asparagus, or green beans. We’re keen on vegetables and healthy fats in our house since @m_wineguy and I both grew up vegetarian, and we often have this as an appetizer or snack, especially in the summer. Thanks @cawalnuts for the walnuts!

Did you know that a handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet. Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz). So make this summery snack and enjoy!

WALNUT MISO SAUCE

makes: 6 servings (snack/side dish)

- 1 cup California walnut pieces, dry-roasted until fragrant, and cooled

- 2.5 tbsp red miso

- 2 tbsp mirin

- 1 tbsp sugar 

- 2 tbsp water

1. In a small food processor blend the above ingredients into a paste. It doesn’t have to be a very smooth consistency, but don’t leave it too chunky either. Think chunky peanut butter or thereabouts.
2. Serve over blanched/steamed green beans or other vegetable of choice.
3. Store leftovers in a covered container in the fridge and use within 3 days... if you can resist it that long!

FONDANT AU CHOCOLAT: MELTED CHOCOLATE CAKE + WALNUTS

This fondant (melted, in French) is so easy to make, keeps well overnight so it's perfect to make ahead if you're serving it at a party, and - most importantly - it's unbelievably delicious! No need for special ingredients other than the very best dark chocolate you can get, no complicated techniques, no gadgets needed other than a whisk or a spoon, and takes no more than 45 min. from start to finish (once you have all the ingredients lined up... mise en place)!

In all the years I've made this cake, I can't believe I haven't photographed it until now. Enjoy!

FONDANT AU CHOCOLAT: MELTED CHOCOLATE CAKE + WALNUTS

makes: 1 8 in. cake, 6-8 servings

- 3/4 cup sugar

- 2/3 cup water

- 6 oz. dark chocolate, roughly chopped (I usually use 55%-65% Valrhona)

- 3/4 cup butter, diced

- 2 eggs, lightly beaten

- 1/2 cup AP flour

- 1/2 cup chopped walnuts (or any other nuts, or none if you want a plain cake)

Confectioner's sugar for dusting (optional)

1. Combine the sugar with the water in a medium saucepan and heat until it simmers and the sugar is dissolved. Don't boil the sugar and water mixture! Add the chocolate and stir until melted. Add the butter and stir until melted. Remove from heat and let it cool for a few minutes while you prep the next steps. 
2. Put a deep baking sheet (or an oven-proof pan large enough to hold the cake pan) in the middle of the oven. Preheat the oven (with the baking sheet/pan in it) to 350F/180C. Grease an 8 in. cake pan with butter and line the bottom with parchment paper; lightly brush the parchment with butter. Boil 2-3 cups water.
3. Add the lightly beaten eggs into the chocolate mixture and whisk until mixed well. Mix in the flour and chopped walnuts (or whatever nuts you're using, if any). Pour the batter into the greased cake pan, set the pan on the rimmed baking sheet in the oven, and pour hot water into the rimmed baking sheet until it reaches a depth of 1/2 in. or so.
4. Bake for 30 to 35 minutes, until the center is firm (but not too firm or else the sides will be overcooked). Let it cool for a while before turning it out onto a serving plate, and let it cool completely before dusting with confectioner's sugar.
5. Serve as is with coffee, or with whipped cream (the cake is sweet enough that we like it with unsweetened whipped cream). Or if you have an impossibly sweet tooth: serve with vanilla ice-cream.

WALNUT-RED PEPPER DIP: MUHAMMARA

Long on hunger, short on time? Make muhammara! It will quickly become one of those things that you always serve when people come over, or even when no one comes over. And the colour is gorgeous... never hurts to be around good looking people and good looking food!

Simply omit the bread to make it gluten-free.

Walnut-Red Pepper Dip: Muhammara

Servings: makes about 2 cups

- 1 jar roasted red peppers (capsicum), drained or 2 - 3 fresh red capsicum, roasted

- 2 - 3 cloves garlic, peeled

- 1/2 cup walnut halves, toasted if you want

- 1-1/2 - 2 tbsp. pomegranate molasses
- 1-1/2 tsp. crushed red pepper (the kind you put on pizza)

- 1/4 or so of a pita, or a chunk/slice of any other bread (omit for a gluten-free dip)
- 1 tsp. salt, or to taste

- 1 - 2 tbsp. olive oil

- 1/2 tsp. cumin (optional)

1. Put everything in a food processor or blender.

2. Process till you get a well blended dip.

3. Adjust seasonings to taste.

4. Enjoy with pita, any other bread, over grilled chicken, or with crudites.

Notes:

1. Pomegranate molasses is easily available at any Middle Eastern store. You can also reduce 1/2 cup of pomegranate juice and use that instead of pomegranate molasses.
2. Make it gluten-free: omit the bread.