hickory nut wine
- Thread starter kates54
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OK..Here ya go
<UL id=ingredientsList>
<LI>2 tablespoons unsalted butter
<LI>3/4 cup butternuts (about 3 ounces), chopped
<LI>3/4 cup hickory nuts (about 3 ounces), chopped
<LI>1/4 teaspoon plus 1/8 teaspoon salt
<LI>1 cup sugar
<LI>1 tablespoon cornstarch
<LI>4 large egg yolks
<LI>2 1/2 cups milk
<LI>1 teaspoon vanilla
<LI>2 cups well-chilled heavy cream </LI>[/list]
Preheat oven to 350° F.
In a small saucepan melt butter and stir in nuts and 1/4 teaspoon salt. Transfer nuts to a baking sheet and bake in middle of oven until fragrant and one shade darker, about 6 minutes. Cool nuts completely.
In a 2 1/2- to 3-quart heavy saucepan whisk together sugar and cornstarch and whisk in yolks, milk, and remaining 1/8 teaspoon salt until combined well. Cook custard over moderate heat, whisking, until it just comes to a boil and simmer, whisking, 1 minute. Transfer custard to a bowl and cool. Chill custard, covered, until cold. Stir in vanilla and cream until custard is combined well and freeze in an ice-cream maker. Transfer ice cream to a metal bowl and stir in nuts. In freezer harden ice cream until firm. Ice cream may be made 1 week ahead and kept frozen, covered.
Now pour you a nice glas of Port to sip while you eat this
<UL id=ingredientsList>
<LI>2 tablespoons unsalted butter
<LI>3/4 cup butternuts (about 3 ounces), chopped
<LI>3/4 cup hickory nuts (about 3 ounces), chopped
<LI>1/4 teaspoon plus 1/8 teaspoon salt
<LI>1 cup sugar
<LI>1 tablespoon cornstarch
<LI>4 large egg yolks
<LI>2 1/2 cups milk
<LI>1 teaspoon vanilla
<LI>2 cups well-chilled heavy cream </LI>[/list]
Preheat oven to 350° F.
In a small saucepan melt butter and stir in nuts and 1/4 teaspoon salt. Transfer nuts to a baking sheet and bake in middle of oven until fragrant and one shade darker, about 6 minutes. Cool nuts completely.
In a 2 1/2- to 3-quart heavy saucepan whisk together sugar and cornstarch and whisk in yolks, milk, and remaining 1/8 teaspoon salt until combined well. Cook custard over moderate heat, whisking, until it just comes to a boil and simmer, whisking, 1 minute. Transfer custard to a bowl and cool. Chill custard, covered, until cold. Stir in vanilla and cream until custard is combined well and freeze in an ice-cream maker. Transfer ice cream to a metal bowl and stir in nuts. In freezer harden ice cream until firm. Ice cream may be made 1 week ahead and kept frozen, covered.
Now pour you a nice glas of Port to sip while you eat this
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I would think there would be too much oil in the hickory nuts to make wine. Wine and oil don't go well together.
Not to mention the chances of it going rancid. I've been searching since you posted and the only thing I can find are concerns regarding it going bad. I wonder if you can use them for something similar to a Nocino or Vin de Noix.
Other then that try a small batch and see what happens.
VC
Other then that try a small batch and see what happens.
VC
