Roast Hazelnut Loaf

Farmacopia Farms / SCIO Shonda Warner

SERVES 4-6

Ingredients:

• 2 tablespoons olive oil
• 1 medium sweet onion
• 4 cloves garlic
• 10 ounces mushrooms, chopped
• 1 cup black or wild rice
• 1 cup cottage cheese
• 3 cups ground hazelnuts
• 4 eggs, beaten
• 10 ounces Gruyère cheese
• 1 tablespoon sage
• 1 teaspoon marjoram
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375 degrees.
2. Sauté onions and garlic in olive oil. Add mushrooms, and cook for approximately 5 minutes.
3. Combine mixture with cooked black or wild rice, cottage cheese, ground hazelnuts, eggs, cheese and spices.
4. Put the mixture into a loaf pan lined with parchment paper. Bake for 1 hour.

Hazelnut Baked Brie with Bacon, Dried Cranberries and Maple Syrup

Chef Leif Benson, Oregon’s Culinary Ambassador

SERVES 4

Ingredients:

• 8 ounces Brie
• ¼ cup hazelnuts, roasted and chopped
• 4 tablespoons crispy bacon, chopped
• 4 tablespoons dried cranberries
• 1 tablespoon maple syrup (or honey)

Instructions:

1. Preheat oven to 325 degrees.
2. Score the top of the Brie rind with a knife. Place Brie in a baking dish, and top with mixed hazelnuts, bacon, dried cranberries and maple syrup or honey.
3. Bake for 5 to 10 minutes, depending on how ripe the Brie is and how soft you would like the finished product.
4. Serve with toasted crostini, crackers or apple slices.

Farmer Filbert’s Hazelnut Schmear

Farmacopia Farms / SCIO Shonda Warner

SERVES 8

Ingredients:

• 1 pound roasted hazelnuts
• ¼ cup maple syrup
• 1 teaspoon coconut oil
• ¼ cup dried cherries
• ¼ cup dried blueberries

Instructions:

1. Crush hazelnuts in a food processor (or blender) into a fine flour.
2. Add maple syrup and coconut oil, and blend for 3-5 minutes, watching to make sure the machine doesn’t overheat.
3. Once the schmear is to your desired consistency, add the dried fruit, and give it a few final pulses to finish it off. Enjoy on toast or bananas, or by the spoonful!