Mike and Jean Ryan live in Oregon on a farm that has been in the Ryan family for generations. We are now related to them as our daughter married their son. This makes us fortunate in uncountable ways, but this is about the filberts grown on their farm. Some people might know them as hazelnuts, but for our intents and purposes, these are filberts. For the last few years, a heavy box of filberts (two varieties!) and a discrete amount of walnuts arrives and then we bask in the abundance.  It’s also Bosc pear time and, of course, persimmon time so here’s a way to use them that does those Ryan filberts justice.

RYAN FILBERT SALAD

• 1 ½ T minced shallot
• 1 medium minced garlic clove
• 2 T Sherry vinegar
• Salt and freshly ground black pepper to taste
• 6 T hazelnut oil, or if you can’t find it, olive oil
• 3 med Bosc pears, sliced
• 3 med Fuyu persimmons, peeled, cored and sliced
• 6 handfuls of arugula
• ½ cup roasted filberts
• ¼ c crumbled Roquefort
• ¼ c pomegranate seeds (optional)

Combine the shallot, garlic, vinegar, salt and pepper and allow it to steep for at least an hour.  Whisk in the filbert oil and taste for seasoning.

Just before serving, divide the arugula between six salad plates, artfully assemble the pears and persimmons on the arugula, drizzle with the dressing and scatter the hazelnuts, Roquefort and pomegranate seeds.
Photo Credit: Filbert, Hazelnuts is in the Public Domain 

The holidays are for eating, drinking and perhaps dreaming and planning for some future Spring garden. On these cold winter mornings, it’s nice to get up early and bake something that will make your house smell like your childhood holiday.

CINNAMON BREAKFAST PUFFS

1/3  c. unsalted butter
½ c. sugar
1 large egg, room temperature
1 ½ c all purpose flour
1 ½ tsp. baking powder
½ tsp. salt
¼ t nutmeg
¼ t allspice
1 pinch ground cloves
1 pinch ground ginger
1 tsp finely grated orange zest
½ c whole milk, room temperature

CINNAMON SUGAR COATING

6 T butter, melted
½ cup sugar
1 tsp. ground cinnamon

In a heavy bottomed saucepan, melt the 1/3 cup of butter and cook over medium-high heat, stirring frequently until browned and nutty smelling.  Pour into a medium mixing bowl and allow it to cool to room temperature

In the meantime, heat the oven to 350.  Grease and lightly flour a 12 cup muffin tin.

Add the sugar and egg to the cooled butter and beat with an electric mixer until light and fluffy, about 6 minutes.

In a small bowl, combine the flour, baking powder, salt, spices and zest.  Add the dry ingredients in increments to the butter-sugar mixture, alternating with the milk and beating until fully combined after each addition.

Divide the batter evenly into the muffin cups.  Bake until golden grown about 20-25 minutes

While the puffs are baking, put the melted butter into a shallow bowl and combine the sugar and cinnamon in another one.  When the puffs are finished baking, use a knife to take them out of the muffin tin.

One by one dip each I the melted butter, covering the entire surface and then roll in the cinnamon sugar.  Transfer to a festive platter and serve warm.

 

Photo Credit: Cinnamon Breakfast Puffs, Creative Commons, the return of the egg puffs! by Jessica Wilson is licensed under CC BY-NC-ND 2.0