by mrslarkin
View
my 138 recipes »
Photo by mrslarkin
mrslarkin's Notes:
Expand1/2 cup butternut liquid, drained from a microwaved, mashed butternut squash (see Butternut-Sage Scones recipe), or water Ask a question about this ingredient
1/2 cup turbinado sugar Ask a question about this ingredient
1/4 cup fresh sage leaves Ask a question about this ingredient
Place all ingredients in a small saucepan over medium-low heat. Stir until sugar dissolves and mixture starts to steam. Remove from heat, let cool while the sage infuses the syrup.
Ask a question about this stepWhen cool, strain syrup into a jar. Keeps for a few weeks in the refrigerator.
Ask a question about this step1 cup raw walnuts, halves and pieces Ask a question about this ingredient
1 tablespoon chopped fresh sage Ask a question about this ingredient
1 tablespoon egg whites Ask a question about this ingredient
2 tablespoons maple syrup Ask a question about this ingredient
1 tablespoon light brown sugar Ask a question about this ingredient
fresh sage leaf – one large, one small Ask a question about this ingredient
1/4 ounce Nocello (walnut liqueur) Ask a question about this ingredient
2 ounces vodka Ask a question about this ingredient
3/4 ounces butternut-sage syrup, plus more for rimming glass Ask a question about this ingredient
1 tablespoon finely crushed maple sugared walnuts Ask a question about this ingredient
FOR THE MAPLE SUGARED WALNUTS: Preheat oven to 300 degrees F. Prepare a parchment-lined cookie sheet. Place walnuts and chopped sage in a small mixing bowl. Mix egg white and maple syrup in a small cup. Add to walnuts and stir well. Sprinkle the brown sugar over and toss to coat nuts completely. Spill walnuts onto cookie sheet, and spread out in one layer.
Ask a question about this stepBake for 15 - 20 minutes, stirring a few times, until nuts are nicely toasted. Slide parchment off of hot cookie sheet onto a cooling rack and cool completely. Store in an airtight container.
Ask a question about this stepFinely crush a small amount of nuts equal to about a tablespoon. I use my mortar and pestle. Reserve the rest of the walnuts for another use.
Ask a question about this stepFOR THE BUTTERNUT-SAGE MARTINI: Rub inside of martini glass, as well as outer edge, with large sage leaf.
Ask a question about this stepPlace 1 tablespoon butternut-sage syrup in a flat plate. Dip rim of glass in syrup, turning edge of glass all the way around.
Ask a question about this stepPlace crushed maple sugared walnuts in a flat plate. Dip wet rim of glass into the nuts, turning edge of glass all the way around.
Ask a question about this stepIn a cocktail shaker filled 2/3 with ice cubes, add Nocello, vodka and butternut-sage syrup. Shake. Pour into prepared glass. Garnish with small sage leaf.
Ask a question about this stepCin cin!
Ask a question about this stepOur shrimp recipe has been submitted, just in time. This sounds fantastic. Great idea!
mrs l, thnx so much for that link. I have alot to learn about the vastness of the food52 recipe library.
what i think i realize now is that nocino and orahovac are GREEN walnut liquer, and the Nocino I recommended is just Walnut liquer. i hadn't realized that before. I look forward to finding out how they taste different.
lynnegreen,i bet your croatian product would be awfully similar to the nocino. btw, you are so walnut-wealthy in CA; you might want to know about making your own green walnut liquer (i'm hoping to do this in the next season for them, but because i'm in MA, i'll have to mail -order them!)). There is a whole thread devoted to this on chowhound.com.:
http://chowhound.chow.com/topics/304884
LBF, fyi there's a recipe on the site for nocino http://www.food52.com/recipes/2112_nocino
mrsL, i must say, if anyone ever asked you to prove that you were an innovative person, this recipe would certainly knock them off the board!I must say, this outside-the-box thinking really really impresses me.
Re-walnut liquer, i don't know Nocello but I am a huge fan of the small batch artisinal Nocino della Cristina, from Napa. I tasted it first at a friend's Napa house, and fell hard for it. It is in my cupboard now! A tremendous product, expensive because it is really robustly walnut flavored (unlike frangelico, which, imo doesn't even taste like hazelnuts). You say you haven't tasted Nocello; what did you use to test your recipe?
Well, i hope you get yourself a bottle of Nocino della Cristina. You certainly deserve it. And i bet the Nocino folks would love to see your recipe. Kudos to you MrsL!
Thank you LBF! You are too kind. I have never tried the Nocino/orahovac. It sounds very intriguing! The Nocello is what I used in this recipe.
Do you think orahovac (green walnut brandy from Croatia, which we just happened to fall in love with and bring back from Dubrovnik this week) would substitute for the Nocello? I looked on line for Nocello and don't see it in my area (Los Angeles)
hmmm, I'm not familiar with the flavor profile of orahovac. Sounds similar to Nocino, which I've never had, and heard has a bittersweet flavor. But if you've got the orahovac in your bar already, I'd probably give it a shot! fyi, see comment below to lapadia about the nocello.
hmmm, I'm not familiar with the flavor profile of orahovac. Sounds similar to Nocino, which I've never had, and heard has a bittersweet flavor. But if you've got the orahovac in your bar already, I'd probably give it a shot! fyi, see comment below to lapadia about the nocello.
hmmm, I'm not familiar with the flavor profile of orahovac. Sounds similar to Nocino, which I've never had, and heard has a bittersweet flavor. But if you've got the orahovac in your bar already, I'd probably give it a shot! fyi, see comment below to lapadia about the nocello.
Wow!! Thanks for sharing your creation mrslarkin! (I haven't been able to find Nocello)
Thanks, lapadia. I bet Frangelico, or any other sweet nutty liqueur, would be just as tasty. Here's the link to the Nocello - would your liquor store be able to order some? http://www.toschi.it/en/prod-125-1564-nocello.aspx But if you've got Frangelico, I'd just use that.
What a stunning and clever cocktail! I bet this tastes amazing.
That's about the most gorgeous boozy drink shot I have ever seen. The best baking class ever would be you serving up some of these babies and then moving on to Part the Second of your butternut sage scone workshop.
When I saw the picture, I thought..."Can I get one of MrsL's scones with that?
Gorgeous + brilliant = mrslarkin's recipes!
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Made this as an opener to our "iron chef" style party this winter ( main ingredient was winter squash). I subbed hazelnuts & hazelnut liqueur -- although it wasn't as pretty as your photo (mine was more brownish) it tasted great & everyone was impressed with the creativity of it (I did give Food52 the credit!).