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Waldorf Nouveau with

Walnut and Celery Seed Fricos

 

Ingredients

 

Walnut and Celery Seed Fricos

  • 1 ½ cup of grated Parmesan or Manchego Cheese

  • 2 tablespoons of celery seeds

  • 1/2 cup of chopped walnuts

  •  

Waldorf Nouveau

  • 4 tablespoons of butter, divided

  • 1/2 cup of brown sugar

  • 1 1/4  cup of apple juice, divided

  • 1 cup of California walnuts

  • ½ teaspoon of sea salt

  • 1 tablespoon of celery seed

  • ¼ cup of finely diced shallots

  • 8 ounces of crème fraiche

  • 8 ounces of mascarpone

  • 3 tablespoons of fresh lemon juice, divided

  • ½ teaspoon of salt, or to taste

  • 2 cups of diced red and green apples

  • 1 cup of diced dried apples

  • 1 cup of diced celery, plus 12 fresh celery leaves for garnish

  •  

Directions

  1. Preheat oven to 375 degrees.

  2. Line two baking sheets with a silicone liner or parchment paper.

  3. Sprinkle 2 tablespoons of Parmesan onto sheets and pat down to form twelve 2- to 2-1/2 inch circles, leaving about 2 inches between crisps. Sprinkle tops with walnuts and celery seeds. Place in oven and bake until cheese is golden, about 7-8 minutes. Let cool to crisp, and then remove from sheet.

  4. Place a medium size non-stick skillet over medium heat. Add 2 tablespoons of butter and 1/4 cup of apple juice. Cook and reduce to half, about 2-3 minutes. Stir in brown sugar. Stir until sugar begins to melt, add walnuts. Cook until walnuts begin to roast and sugar becomes thick and bubbly, about 3 minutes. Stir constantly making sure mixture does not burn.  Add celery seeds and salt, stir to coat. Pour out onto a parchment lined sheet to cool.

  5. In a medium skillet over medium heat, add the remaining 2 tablespoons of butter and shallots. Cook until shallots begin to brown, about 3-4 minutes. Add the remaining apple juice and reduce until 1/8 cup of liquid remains in the pan, let cool. Place apple and shallot mixture into a large mixing bowl. Stir in 2 tablespoons of the lemon juice, crème fraiche, mascarpone and salt, mix until smooth and creamy.  Toss apples with the remaining 1 tablespoon of fresh lemon juice. Gently stir in apples, celery and pan roasted walnuts.

  6. To serve, place a scoop of salad into a parfait cup, martini or wine glass. Garnish with celery leaves. Place Walnut and Celery Seed Frico on top and serve!

Serves 10-12

 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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