Shakirah's Walnuts Preserved in Honey
Source: Shakirah Simley, Bi-Rite Family of Businesses
This recipe was demonstrated for CUESA’s Holiday Hoedown at The Yard at Mission Rock on December 20, 2015.
Makes 2 pint jars
2 pounds walnuts, raw
4 cups neutral honey (clover, for example)
½ cup dried cranberries or blueberries
2 sprigs fresh rosemary, de-stemmed
2 teaspoons kosher salt
Zest of one orange
1 tablespoon olive oil
Sterilize the jars and lids. Working in batches, lightly toast the walnuts in olive oil in a sauté pan over medium heat until fragrant, about 7 to 10 minutes. Do not over-toast them, as they will become bitter. Coarsely chop the walnuts and add them to a bowl. Add the salt, orange zest and rosemary to the warm walnuts. Toss together and set aside to cool completely. Once the mixture has cooled, add the dried berries. To fill the jars, add a layer of the walnut mixture and then top with honey. Make sure the nut mixture is tightly packed in the jar and completely covered with honey. Remove any air bubbles with a chopstick as you work, to prevent the walnuts from floating. Reserve ¼ inch of headspace below the rim of each jar. Wipe the rims with a warm dish towel to remove any food residue. Seal securely with a lid and store in a cool, dry place. Eat within 9 months.