NEWS RELEASE:
Bittersweet Pastry Shop Selected for National Black Walnut Test
Bittersweet Pastry Shop was selected by a national nut company for a special flavor development test. The originator, Hammons Products Company of Stockton, Missouri, provides nearly 100% of all Black Walnuts sold commercially. Bittersweet Pastry Shop is located at 1114 W. Belmont Avenue in Chicago's Lake View neighborhood, and has attracted the attention of foodies and pastry lovers since opening its doors in 1992.
The items being taste-tested this summer were:
Bittersweet customers were asked to fill out a brief, in-store taste preference survey about the Black Walnut treats.
American Black Walnuts are different from common walnuts. Most black walnuts are hand-harvested from wild trees in several Midwestern states. American Black Walnuts are native to the central and eastern United States. Used in cooking and baking, they have a robust and distinct flavor that sets them apart from the more widely known English Walnut. Nutritious, flavorful, and good keepers when refrigerated or frozen, Black Walnuts are a tasty addition to everything from appetizers to desserts.
Even the shell of the Black Walnut is useful. Ground into fine particles, it becomes a hard, natural abrasive, used for polishing and as a filtration medium-it's even used as an ingredient in cosmetics and dental products
For further information concerning Hammons Products Company, Black Walnuts, nutritional benefits, recipes for baking, ice creams, salads, and entrées, visit www.black-walnuts.com.
For more information on Bittersweet Pastry Shop and Café, call 773.929-1100 or visit www.bittersweetpastry.com
Flourless Chocolate Black Walnut Sandwich Cookies
Ingredients:
Directions:
Chop nuts. Sift together powdered sugar, cocoa and salt. Stir in nuts. Whisk together egg whites and vanilla. Stir into flour mixture. Stir in chocolate chips. Scoop out cookie dough onto sheet and bake for 15 minutes at 350 degrees.
Chocolate Ganache Filling
Ingredients:
Directions:
Put cream on stove to boil, chop chocolate in the meantime. Pour hot cream over chocolate, whisk together.
Assemble cookies
*Remember to grease your baking sheet or put down a sheet of parchment paper
*It's a good idea to make the ganache in advance so it has a chance to set up
Whisk together eggs, 1/4 of the sour cream, amaretto and vanilla extract.
Combine all dry ingredients and stir to combine. On mixer using paddle, add butter and remaining 3/4 of the sour cream. Beat to combine, scrape down sides then beat for 2 minutes on medium speed. Scrape down sides. Add liquid mixture in three additions. Beat each addition for 20 seconds and scrape down sides of bowl in between.
Pipe or scoop batter into lined cupcake pan, 2/3 the way up the cup. Bake at 350 degrees till about 25 minutes, or until top springs back when pressed.
Cream Cheese Frosting
On a stand mixer with a paddle attachment, cream together butter and cream cheese on medium speed. Scrape down sides. Gradually add powdered sugar on low speed. When all sugar is added, increase speed to medium and beat till smooth. Refrigerate before using (unless you want the frosting to fall off the cupcakes!)
