Today I have decided that I need to tackle one of my fears. Even though it is not a huge fear, I need to get past it. It is the fear of running out of an ingredient in the middle of creating something in the kitchen. The fear was built on having that irritation and inconvenience happen 3 times, back to back.
I am not alone, for there may be several bloggers out there that have this affliction. It is silly, I know. It is simply a matter of being organized. Instead of minimizing it to being organized, it would appear that I have over compensated by hoarding certain things. One of them that came to light recently is the amount of packaged nuts I have in my freezer.
Now it is time that I relieve some of the inventory, by baking up some nut bread. This particular recipe uses walnuts and whiskey. It yields 6 mini loaves that are really moist due to the texture from the oil in the ground nuts. Also, these little nutty loaves are even further enhanced by a sweet whiskey syrup ladled on top.
This does make a good base recipe that you can experiment with. Chocolate ganache can be drizzled on top after the syrup sets. Using hazelnut and a nut liqueur is another flavor choice.
Walnut Mini Loaves
adapted from Dr Oetker Recipes
1 cup ground walnuts
2 tsp baking powder
1 1/2 cups flour
1/3 cup sugar
1/2 cup plus 1 tbs melted butter
1 cup whiskey
3 tbs milk
remaining 3 tbs whisky reduction from above
1/3 cup sugar
3 tbs water
Start by making the whiskey reduction. Pour whisky in a saucepan and place over medium high heat and let cook down until only a little over 1/3 of a cup, or 6 tablespoons remains. Set aside to cool.
Grease the interior of 6 mini loaf pans, making sure all corners and sides are well covered. Preheat the oven to 350 degrees. Sift together the baking powder and flour. Whisk in the sugar and then the walnuts. In another bowl, whisk together the melted butter, eggs, milk and 3 tbs of the whiskey reduction. Fold the liquid into the dry mix until all is blended. The batter should be quite thick.
Spoon the batter evenly into each of the pans, evening out the surface by using a spatula. Place in oven and let bake until tester comes out clean and edges are golden, about 15-20 minutes.
As it bakes, prepare the whiskey syrup. Fill a saucepan with the 3 tbs of water and 1/3 cup of sugar. Stir and let cook until sugar has dissolved. Remove from heat and stir in the remaining whiskey reduction.
Once the loaves are baked, remove from oven. Set pan(s) on cooling rack and poke holes in top of each, using a wooden skewer. Then drizzle a tablespoon of the syrup on top and continue to drizzle by tablespoon until all the syrup is gone. Let loaves cool completely in pan, then turn out onto rack.
Prior to serving, you can add an additional topping of whipped cream, chocolate or caramel.
**LAST YEAR:Citrus Ginger Cookies**