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January is Hazelnut Month! Hazelnuts, are sometimes mistakenly referred to as filberts They are a sweet, acorn-shaped nuts that are rich in phosphorous, potassium, copper, zinc, magnesium, selenium, dietary fiber, folate, and vitamin E They are also an excellent source of plant sterols that are believed to play a role in the prevention of certain diseases, including colon cancer and heart disease. Hazelnuts are mainly produced in Turkey, Spain, Italy, and France, but they are also grown in the U.S. on farms in Oregon and Washington. You an also find wild hazelnuts that grow in temperate regions around the world. The hazelnut has a long, fuzzy outer husk that opens as the nut ripens. Underneath the husk is the hard smooth shell that we all recognize Hazelnuts are high in nutrients and have excellent flavors that are used widely in a variety of recipes. Nuts, eaten as part of a healthy diet, may offer benefits to your heart. The monounsaturated fats in nuts are believed to lower LDL ("bad") cholesterol levels. Hazelnuts boast a very high content of vitamin E, in comparison with other nuts. Vitamin E may has recently been studied and found to possibly play a role in preventing coronary heart disease and certain kinds of cancer. Hazelnuts taste great eaten directly from the shell. But for a crunchy earthy flavor try roasting them. Slow Roast: Spread shelled nuts in a shallow baking pan and roast at 275 degrees for 20 to 30 minutes, until the skins crack and the meat turns light golden. Quick Roast: Hazelnuts may also be roasted at higher temperatures. At 350 degrees, they will roast in only eight to ten minutes, but watch them closely, as they can go from toasted to scorched in a very short time at this temperature. Microwave: Roast the hazelnuts on high power for three to four minutes. Roll the roasted nuts in a tight bundle inside terry cloth towel Let the nuts steam for about five minutes then rub the nuts in the towel until the skins are removed. |
Oregon Hazelnuts |
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