Hazelnuts, By Any Other Name, Are Still As Delicious

Hazelnuts are as synonymous with Oregon as pecans are with Georgia. In 1989 the hazelnut was declared the state nut by the Oregon Legislature. 99.9% of the hazelnuts produced in the United States come from Oregon, according to the Hazelnut Marketing Board, so it’s a fitting designation. The state yields about 34,000 tons of hazelnuts every year.

But Springfield has a special relationship with the little brown nut. It was home to the first commercial hazelnut orchard in the United States. In 1892 George and Lulu Dorris bought a 250 acres farm in Springfield. After experimenting with several different crops they settled on growing hazelnuts. George also propagated hazelnut trees and sold his feedstock throughout the country. Many of the hazelnut orchards in the country today come from that original feedstock.

In 1972 Willamalane bought the property, still known as Dorris Ranch. “We consider Dorris Ranch a living history site,” explains Mike Moskovitz at Willamalane. That’s why they continue to run it as a working orchard. Visitors can walk through the trees and read about “filberts,” as they’re still known, at an information kiosk. Although filbert is a correct name, explains Mike, the rest of the world uses the word “hazelnut.” Since Oregon exports about half its crop to other parts of the United States and overseas, the term hazelnut is more commonly used today.

The Willamette Valley has the perfect climate for growing hazelnuts: mild weather, lots of rain, and well-draining soils. Hazelnuts are typically harvested in late September or early October, so they should be available in abundance right now. Try them in stuffing, a green salad, or on top of an ice cream sundae. Mike enjoys them raw and straight out of the shell. My favorite way to eat hazelnuts is in homemade breakfast cereal made from toasted hazelnuts, rolled oats, raisins, sunflower seeds, and flax seeds. To toast hazelnuts, spread them in a single layer on a rimmed baking sheet. Bake at 350 degrees for 5-10 minutes, or until they are golden brown and fragrant, shaking the pan once during cooking.

The next time you’re expecting guests, try serving Hazelnut Halibut with Marsala Mango Sauce. This elegant entrée is crusted with hazelnuts and topped with a rich sauce. The rich nuts are also delicious in Chocolate Caramel Hazelnut Shortbread. Both recipes come from the Hazelnut Marketing Board, which has lots more hazelnut fixings on its website, www.oregonhazelnuts.org.

Hazelnuts are packed with nutrients such as fiber, vitamins B and E, and magnesium. They are high in antioxidants, which may help protect the body from diseases such as cancer and heart disease. The Chinese counted hazelnuts one of the five sacred nourishing foods. Eating hazelnuts with the skin on allows you to take full advantage of the nut’s benefits. You can also feel good about the fact that you’re supporting a product that’s as local as it gets.

Hazelnut Halibut with Marsala Mango Sauce
Makes 4 servings
¾ c. cup Marsala wine
¼ c. mango (or other) chutney
1 T. butter
1 t. light soy sauce
¼ t. ground ginger
¾ c. toasted hazelnuts, finely diced
1 T. parsley, diced
½ t. salt
1/8 t. black pepper
1 egg, beaten
4 4-ounce halibut fillets
2 T. canola oil

Preheat oven to 400 degrees.

Bring Marsala wine to boil in small saucepan; reduced heat and simmer until reduced to 1/2 cup, stirring constantly. Add chutney, bring back to simmer and reduce to 1/2 cup, stirring constantly. Stir in butter or margarine, soy sauce and ginger until butter is melted. Process in blender until smooth; set aside.

Mix hazelnuts, parsley, salt and pepper in medium bowl; set aside. Place beaten egg in separate medium bowl; set aside.

Rinse fish and pat dry. Dip fish in beaten egg; turning to coat. Place coated fish in hazelnut mixture, pressing nuts onto fish to coat both sides.

Heat oil in large ovenproof frying pan over medium high heat. Add fish and fry for 1 to 2 minutes until bottom is browned. Turn fish and place skillet in oven. Bake for 8 to 10 minutes per 1-inch thickness of fish until flaky. Spoon 2 tablespoons heated sauce over each fillet.

Chocolate Caramel Hazelnut Shortbread
Makes 25 bars
1 c. unsalted butter, room temperature
½ c. sugar
2 c. all-purpose flour
1 14-ounce can sweetened condensed milk
1 c. packed brown sugar
½ c. butter
2 T. dark corn syrup
2 c. hazelnuts, whole, toasted, skin removed
1½ c. semi-sweet chocolate chips
½ c. white chocolate chips

Preheat oven to 350 degrees

Beat butter and sugar until fluffy. Stir in flour to form soft dough. Press into 9-inch square pan. Bake for 30 minutes until pale golden. Cool.

Stir condensed milk, brown sugar, butter and corn syrup over low heat until sugar dissolves. Bring to boil and cook for 5 minutes, stirring constantly, until mixture darkens and reaches 237°F (soft ball stage) on candy thermometer. Remove from heat. Whisk 30 seconds and pour caramel mixture over cool crust. Sprinkle hazelnuts over caramel layer, pressing nuts in lightly. Cool.

Microwave semi-sweet chocolate on high for 1 to 2 minutes, stirring every 30 seconds, until just melted. Pour over hazelnuts and spread to cover nuts. Cool. Microwave white chocolate for 1 minute until just melted. Drizzle white chocolate over semi-sweet chocolate; cool.