Indulge in a rich and textured appetizer featuring a creamy California Walnut polenta as the base, crowned with tender, brandy-braised walnuts infused with savory demi-glace. A bright, lemon-scented walnut gremolata adds a delightful crunch, while delicate curls of aged parmesan complete this flavorful dish. Perfect on its own or as an elegant complement to grilled salmon, pork chops, or steak, this versatile recipe showcases the depth and complexity of California Walnuts in every bite.
50 pieces (about 125-150 grams) California walnuts, raw halves
20 gm. unsalted butter
50 gm. minced shallots
1 gm. ground black pepper
30 gm. brandy
400 gm. veal demi-glace
3 gm. kosher salt
100 gm. roasted California walnuts, finely chopped/#5 sieve
30 gm. minced flat leaf parsley
10 gm. coarsely grated lemon zest
7 gm. fine sea salt
20 gm. minced garlic
20 gm. extra virgin olive oil
10 gm. coarsely ground black pepper
5 gm. minced fresh mint
15 gm. fresh lemon juice
20 gm. butter, unsalted
35 gm. minced shallots
10 gm minced garlic
450 gm. chicken stock or broth
375 gm. walnut milk
50 gm. walnuts, finely ground (#10 sieve)
5 gm. kosher salt
1 gm. ground pepper
160 gm fine ground polenta
100 gm. mascarpone cheese
50 gm. grated parmesan garlic
10 gm. CA walnut polenta, hot (sub-recipe)
1 each braised California walnuts, hot (sub-recipe)
walnut infused demi-glace, hot, as needed
6 gm. California walnut gremolata (sub-recipe)
2 gm. parmesan cheese
Roast walnuts in a 350 F./ 170 C. convection oven for 8 minutes or until beginning flesh is beginning to brown.
Sauté minced shallots in butter until translucent with black pepper. Deglaze with brandy and cook for 3 minutes or until the brandy has reduced by half.
Add demi-glace, salt, and roasted walnuts and stir to coat them evenly.
Transfer this mixture sous vide bag, vacuum, and seal.
Cook sous vide at 195 degrees for 2 hours 15 minutes, cool, and store refrigerated.
Reheat the bag in 195 F/90 C. water bath for at least 20 minutes.
Combine all ingredients except the lemon juice and mint. (No more than 2 hours ahead of service)
At service, stir in the lemon juice and mint. Taste and adjust seasonings.
With med-high heat, sweat shallots & garlic in butter in a saucepan.
Add chicken stock, walnut milk, ground walnuts, salt, and pepper, and bring to a boil.
Slowly add the cornmeal while whisking, and bring it back up to a boil.
Continue to cook, stirring occasionally, until cornmeal is fully hydrated. Add more stock if necessary and continue to cook.
Remove from heat, whisk in the mascarpone and parmesan
Serve immediately, or chill and reheat gently as needed.
Create a base of polenta
Top with braised walnuts.
Sprinkle with walnut gremolata.
Garnish with a fine shaving or grating of parmesan cheese.
