Limerock Orchards

Thanks for visiting us at our Savor booth!

admin — Mon, 03 Oct 2011 21:14:28 +0000

We had a blast this weekend at Sunset Magazine’s Savor the Central Coast Event. Thanks to all who came and tried our Walnut Oil. We can’t wait for the 2012 event! Stay tuned for our next event!

Walnut Crumb Cake

admin — Tue, 23 Aug 2011 21:28:27 +0000

A treasured family recipe, this is one cake that is anything but dry. We use our walnut oil in place of vegetable oil for a buttery, toasted twist sure to please even the most finicky dessert eaters.

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.

Avocado Butter Crostinis

admin — Tue, 23 Aug 2011 21:23:24 +0000

Beautiful to look at and even better to eat. Plus, it’s simple. Need we say more?

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.

New Website

admin — Thu, 18 Aug 2011 21:14:59 +0000

Welcome to the new LimerockOrchards.com! We are so exicted to finally offer our Walnut Oil for sale online. Please view our delicious recipes and tell us about your culinary adventures with Limerock Walnut Oil.

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

Walnut Champagne Vinaigrette

admin — Thu, 18 Aug 2011 21:13:14 +0000

One of the best things about walnut oil is the way it pairs with vinegars; while olive oils can sometimes add acidity to vinaigrettes, walnut oil is much more tannic and balanced. This recipe is just the right combination of tartness with a hint of sweet – perfect for delicate lettuces.

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.

Walnut Encrusted Halibut

admin — Thu, 18 Aug 2011 21:12:41 +0000

Walnut encrusted halibut is a great choice for a simple but elegant entree. We enjoy the combination of moist, flakey fish with the crunch of toasted walnuts – balanced and healthful!

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.