The third weekend of March is always memorable and this year was no exception. For the second year, we stuffed the truck full of orchard boxes, display racks, walnut oil and errant walnuts – in the pouring rain. We navigated the slippery, wine taster laden trails like the Walnuts of Wrath – in the pouring rain. And then we listened to Richard gripe about unloading the mountains of orchard boxes, display racks, walnut oil and errant walnuts at the Paso Robles Zin Fest Grand Tasting event – in the pouring rain.

But it was all worth it! We’re not sure if it was our St. Paddy’s Day luck, but we had slews of compliments about our booth design (despite the griping) and a steady stream of tasters all night. Chef Kelly’s crostinis with walnut oil, aged sharp cheddar, walnut butter and rosemary walnut pesto were a HUGE hit – we never were able to get the darn serving platter full!

Our friends Jeff and Kim at Roxo Cellars also offered our chocolate walnuts throughout the night alongside their fantastic port wines. Luckily, we were across the room from the dessert section – Panolivo‘s pastries were sucking everyone in like the Bermuda Triangle when they tried to walk by.

For everyone that joined us, we hope you had a fantastic time and that your palate left happy. If you missed it this go around, not to worry – we will also be serving up our walnut creations at Hospice du Rhone in April and Paso Wine Fest in May!

Ingredients
2 1/4 c. flour
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. brown sugar
3/4 c. granulated sugar
3/4 c. walnut oil
1/2 tsp. nutmeg
1/2 c. chopped walnuts
1/2 tsp. baking soda
1 tsp. baking powder
1 lightly beaten egg
1 c. buttermilk

Preheat oven to 350 degrees F. Sift flour, salt and 1/2 tsp. cinnamon together in a medium bowl. Add sugars and oil to dry ingredients and mix until crumbly. Measure out 3/4 c. of mixture and reserve for topping, adding 1/2 tsp. nutmeg and remaining 1 tsp. of cinnamon. Add remaining ingredients to mixture.

Turn into greased 9×13 cake pan. Sprinkle topping on evenly and press lightly. Bake for 30-35 minutes.

Serve warm with cinnamon walnut ice cream and caramel sauce.

Ingredients
4 ripe avocados or 16 oz. avocado pulp
2 T. lemon juice
1 1/2 tsp. salt
1 tsp. black cayenne pepper
1/2 cup walnut oil

Cut avocados in half. Scoop pulp into a food processor or blender. Add lemon juice, salt, black pepper and cayenne pepper. Process until smooth, making sure to scrape down the sides. Slowly drizzle in walnut oil and process until smooth. Chill for 1 hour.

Spread over your favorite roasted baguette slice or cracker and garnish with roasted red pepper, lemon and lime. Also great as a dip, butter replacement or spread for sandwiches.

Makes about 2 1/2 cups.

Be sure to check back over the next few weeks as we fill out our online shop—just in time for the holidays!

Thank you,

The Gonzales Family

Ingredients

1 finely chopped garlic clove
2 T. dijon mustard
1/4 c. Champagne vinegar
2 T. lemon juice
2 T. honey
1/2 c. walnut oil
Salt & pepper

Blend together garlic, mustard, vinegar, lemon juice and honey. Slowly add walnut oil until dressing is emulsified. Season with salt and pepper to taste.

Serve over butter leaf lettuce with candied walnuts, gorgonzola cheese, popped cranberries and a garnish of fresh sliced peach.

Ingredients
1 c. finely chopped walnuts
1/4 c. chopped fresh Italian parsley
2 T. chopped fresh basil
2 T. chopped fresh chives
6, 8 ounce halibut fillets
1/4 c. walnut oil

Preheat oven to 450 degrees F.

In a small bowl, mix walnuts, parsley, basil and chives with a dash of salt and pepper. Spray a rimmed baking sheet with cooking spray and place fillets evenly, coating the top of each with walnut oil. Sprinkle mixture atop each fillet, pressing down so it adheres. Bake fish until opaque in center, about 8 minutes.

Serve on a bed of rice pilaf with lemons for garnish.