I have several out of print cookbooks that have recipes for foraged foods. I am going to try and divide them up appropriately - appetizers, desserts, main dishes, side dishes, etc. - and put them here in Granny’s Kitchen in different threads. It is going to take me a long while to accomplish this and I want people to know they can add their own. Most of them will be from Eastern part of the continental US but I also have a book that is specific to the Rocky Mountains, and even one from Hawaii and I think one from the Caribbean if I didn’t lend it out.
———————
Black Walnut or Hickory Nut and Cheese Sticks
1 standard pie crust (however you want to make it … frozen, fresh, pat in pan)
1 cup sharp cheddar-like cheese, shredded
1 egg white beaten until frothy with 1 T. water
3/4 c. finely chopped nuts (black walnut or hickory)
Preheat oven to 350 degrees. Roll the cheddar cheese into the pie crust or if you are making it from scratch, add the cheese to your ingredients. Roll the dough out 1/4” thick and cut into finger sized pieces. Brush all the sides with egg white and then roll in finely chopped nuts. Place 1” apart on a good baking sheet and bake at temp for 12 minutes or until golden and crispy. Directions call for baking sheet to be undressed but a little nonstick spray won’t hurt, or better yet parchment paper. Transfer from baking sheet to cooling racks … like a cake or cookie rack. Let them sit until they firm up and you can serve them either warm or room temp.
Note: I’ve also used pecan meal and almond meal to make these. Not flour, that’s too fine. Meal will have just enough grit to give them texture.
Note 2: You can substitute regular flour in your pie crust recipe with a nut flour … such as almond or whatever you have on hand. I like to make some of my pie sheets with bean flour mixed in as well. Anything that makes the wheat flour go further.
Note 3: I’ve used a pastry crust (like a phyllo that you find at the grocery store in the box) and it really changes this up.
You’d think these things would turn out like a cookie but they are more like a “chip” as they are savory.
———————
Black Walnut or Hickory Nut and Cheese Sticks
1 standard pie crust (however you want to make it … frozen, fresh, pat in pan)
1 cup sharp cheddar-like cheese, shredded
1 egg white beaten until frothy with 1 T. water
3/4 c. finely chopped nuts (black walnut or hickory)
Preheat oven to 350 degrees. Roll the cheddar cheese into the pie crust or if you are making it from scratch, add the cheese to your ingredients. Roll the dough out 1/4” thick and cut into finger sized pieces. Brush all the sides with egg white and then roll in finely chopped nuts. Place 1” apart on a good baking sheet and bake at temp for 12 minutes or until golden and crispy. Directions call for baking sheet to be undressed but a little nonstick spray won’t hurt, or better yet parchment paper. Transfer from baking sheet to cooling racks … like a cake or cookie rack. Let them sit until they firm up and you can serve them either warm or room temp.
Note: I’ve also used pecan meal and almond meal to make these. Not flour, that’s too fine. Meal will have just enough grit to give them texture.
Note 2: You can substitute regular flour in your pie crust recipe with a nut flour … such as almond or whatever you have on hand. I like to make some of my pie sheets with bean flour mixed in as well. Anything that makes the wheat flour go further.
Note 3: I’ve used a pastry crust (like a phyllo that you find at the grocery store in the box) and it really changes this up.
You’d think these things would turn out like a cookie but they are more like a “chip” as they are savory.