I can’t seems to get enough of one of my favorite winter foods: Walnut Stuffed Figs. It’s a Portuguese favorite my mother used to make when I was a little girl.
Here’s the recipe:
Take a dried, but not too dry, fig (Kadota or Calimyrna, I guess.) Cut the fig in half and press as many walnuts as you can into each half. Put the fig sandwich together and mash it down with the heel of your hand. Roll it sugar (this part is unnecessary unless you have a sweet tooth like me but, rest assured, no more than ¼ teaspoon of sugar sticks to each fig) and eat. How simple is that?
I’ve been eating two Walnut Stuffed Figs with a Greek yogurt for breakfast, or lunch, or whatchamacallit. (I’m not the structured type.) At 110 calories each, they’re quite filling and mad nutritious, full of calcium, copper, potassium, manganese, iron, selenium and zinc, niacin, pyridoxine, folate, and pantothenic acid, as well as alpha-linolenic acid (an omega-3), anti-oxidants, and nutrition pigments. (You can skip your supplement for the day.) Walnut stuffed figs may be wrapped in bacon or topped with Gorgonzola cheese, which is not for everyday, but here are the recipes:
Full disclosure: the California Walnut Commission has wined and dined me a few times this year. Those guys know how to host a classy event! It’s hard to believe that walnuts need a promo because who could have a problem with walnuts? But I guess people forget about them and they don’t know how nutritious walnuts are. That’s too bad because walnuts have anti-inflammatory properties that protect against heart disease and diabetes, and they maintain sperm quality, with fewer chromosomal abnormalities, in older men. (I mention this because I know a lot of late 20- and early 30-somethings who are delaying childbearing and, so, guys, take it from me, keep eating walnuts.) Dr. Wendie Robbins, from the UCLA School of Public Health, presented her walnuts-fertility research in Philadelphia at a FNCE dinner hosted by California Walnuts held at Supper, the wonderful ‘New American’ restaurant. Nom nom nom, walnuts with every course.
You must visit the California Walnuts Commission’s recipe page for inspiration. I recommend these two recipes only because I’ve made them and they are seasonal:
Random walnut fact: Do you know the name of the “classic walnut,” the principal variety marketed inshell? It’s the Hartley Walnut, the only variety that can stand vertically!
Your thoughts: How do you eat walnuts? Got a walnut recipe to share?