Black Walnut Pesto
1 large head elephant garlic
1 cup olive oil, plus about 2 tablespoons for basting
1/2 cup fresh basil leaves
1/4 cup fresh cilantro or parsley leaves
1 cup walnuts
1 cup pine nuts
1/2 cup black walnuts
1/4 cup dark-colored miso
1/4 cup lecithin granules
Preheat the oven to 375 degrees F.
• In a covered, oiled casserole dish, bake the garlic for 40 minutes.
• Baste occasionally with the 2 tablespoons of olive oil.
• Let cool and then peel.
• Meanwhile, in a food processor or by hand, chop the basil and parsley.
• Add the garlic and process or chop again.
• Add the nuts and process or chop until finely chopped.
• Add the miso, lecithin, and remaining cup of olive oil and process until well mixed.
• Black Walnut Pesto will keep, tightly covered, in the refrigerator for up to 3 weeks, covered with a thin layer of olive oil.
• Serve it on pasta, as a dip, or as a spread for crackers or bread.
Yield: 3 cups
Apple Cider Salad
2 packages gelatin powder — unflavored
2 cups apple cider
1/4 teaspoon salt
2 cups apples — diced
1/4 cup black walnuts — chopped
1 tablespoon chopped parsley
cooking oil
lettuce leaves — for decoration
1. Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes (2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to soften.
2. Heat 2 cups apple cider until very hot; add salt. Remove from heat and immediately add softened gelatin. Stir until gelatin is completely dissolved. Have a 1 quart mold lightly greased with cooking oil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator.
3. Chill remaining mixture until slightly thicker than consistency of unbeaten egg white. Just before large bowl of gelatin is desired consistency, dice apples and chop walnuts and parsley. Add this to the gelatin and place into the mold which already has thin bottom layer of gelatin. Chill until set.
4. Unmold onto serving plate which has been decorated with lettuce leaves; curly endive is a good choice.