Hickory Nut Recipes
Wild Rice Hickory Nut Salad
1 cup Wild Rice
1 cup long-grain brown or white rice
3 Tbsp olive oil
6 Tbsp lemon juice
1½ tsp salt
6 scallions, minced
1 cup Hickory (you could use Black Walnuts with this recipe as well)
2 cups diced apples
2 cups Chickweed and other tender wild salad greens (or parsley)
1. Cook wild rice and brown or white rice in separate pans until done. (Note: Use 3-1/2 cups water to 1 cup dry wild rice; use 3 cups water to 1 cup brown or white rice)
2. Do not stir while cooking or cooling. Let cool completely before mixing salad to avoid rice becoming sticky or gummy.
3. Add all the above ingredients and mix thoroughly.
4. Chill and serve, or serve at room temperature.
This recipe can be adapted freely as long as you use the same amounts of olive oil, lemon juice and salt.
Maple Hickory Apple Crisp
This is the yummiest apple crisp recipe I’ve ever tried, after experimenting with apple crisps for many years, I’ve decided that this is the definitive recipe.
8 cups sliced apples (9 or 10 medium-sized apples)
1 Tbsp lemon juice
1 tsp cinnamon
3 Tbsp flour
½ cup water or apple juice
1. Peel, core and dice enough apples to make 8 cups.
2. Toss apples with lemon juice, cinnamon, and flour.
3. Place in a 9×13 baking pan and add the ½ cup water or apple juice.
1 cup Hickory nuts (use chopped walnuts if you don’t have Hickorys)
1 cup whole wheat flour
1 cup rolled oats
1 cup brown sugar
1 cup butter
2 tsp cinnamon
¼ – ½ cup Maple Syrup
1. Chop oats coarsely in a food processor or blender
2. Add flour, sugar, cinnamon and nuts and whiz until mixed together thoroughly.
3. Add butter and mix until it resembles coarse bread crumbs. (Note: Filling may get seem too wet, resembling a paste—don’t get discouraged if this happens, just spread it as evenly as you can, it will be just fine!)
4. Spread topping evenly over the sliced apples.
5. Drizzle the maple syrup over the topping.
6. Bake at 375° for 45 minutes.
Maple Hickory Granola
Homemade granola is simple to make and far less expensive than the commercial granola. My standard recipe is: 5 cups oats plus 5 cups nuts, seeds, or dried fruits plus ½ cup oil plus 1 cup sweetener. Here’s the recipe adapted to bring out the best in your precious Hickory Nuts:
5 cups oats (not instant oats)
2 cups Hickory nuts
1 cup wheat germ
1 cup coconut
1 cup sunflower seeds
½ cup cooking oil
1 cup maple syrup (or honey)
1. Mix all the ingredients together so the oats and nuts are well coated with the oil and maple syrup.
2. Spread in layers about ½ inch thick on cookie sheets.
3. Bake in oven set at 350° for 40 minutes. You’ll have to stir the granola at least every 10 minutes to make sure it gets toasted evenly.
4. The granola should be a nice, crunchy golden-brown color when finished. Allow to cool thoroughly before storing in airtight containers.