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Using Hazelnuts/Filberts in Recipes

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Filberts are my favorite nuts, but very rarely do I see them in recipes. Do you use them in any of your dishes? If so, how?

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  1. When we were in France, we found them toasted and tossed into lots of green salads.

    1. I agree. Toasted in green salads--with roasted beets and ricotta salata, or bleu cheese, or feta, or goat cheese. I've seen fish and chicken sauteed or baked in chopped up hazelnuts. And of course, there are a zillion dessert recipes.

      1. i'm assuming you mean savory.. i have a TON of sweet recipes.

        i like to add them toasted and ground to chili with a touch of dark cocoa powder.

        breading for fish - toasted cumin seeds, coriander, salt, pepper, toasted pumpkin seeds, toasted hazelnuts, smoked paprika - ground to breading consistency

        roasted - with butter, a little honey, brown sugar, rosemary, paprika, salt, pepper, and sometimes a bit of orange zest

        "pesto" - toasted hazelnuts, olive oil, cocoa powder, heavy cream, marsala, salt, pepper, parmesan, (optional) pepper flakes, and a dash of nutmeg

        i'm not a big nut fan, but i like using hazelnuts...

        1 Reply
        1. re: Emme

          Thanks, Emme. And yes, I definitely mean "savory."

          Your pesto suggestion is intriguing. I've made pesto with pecans before, but never filberts. I will definitely give this a whirl, so to speak.