IZETTA'S BLACK WALNUT POUND CAKE

My mother told me there was a black walnut tree growing in the front yard of her childhood home in Waterford, Virginia. She made the most delicious black walnut pound cake and probably got the recipe from her mother, Annie Louise Middleton Markham.

Back in the early 1980s, my husband and I took a couple of friends to visit Waterford, Virginia. We walked up the hill to my mom's home and it was in shambles. Apparently someone bought the property, with over 70 acres of land, and was ready to renovate and restore the house. I walked through the house and opened every door on the second floor. She told me every room had a fireplace—and they sure did.

There was an old black walnut tree in the front yard and I picked up an empty shell lying on the ground and kept it. 

My husband fashioned it into an owl, and I still have that little black walnut 'owl'.

Black walnuts are difficult to find in the Pacific Northwest. I ordered them online and for extra flavor, I also ordered black walnut extract.

Butter a 4 by 8-inch loaf pan.

Preheat oven to 325 degrees F.

1 cup unsalted butter, room temperature

¾ cup granulated sugar

4 large eggs, room temperature

3 T honey

1 t black walnut extract

2 cups pastry flour or all-purpose flour

½ t baking powder, preferably non-aluminum

1 t sea salt

1 ½ cups chopped black walnuts

In the bowl of an electric mixer, fitted with a paddle, gently cream butter and sugar.

In a 2-cup measuring pitcher, add eggs, honey, and black walnut extract.

Whisk with a fork and then gradually pour into mixer while mixing on slow speed.

Sift flour with baking powder into a bowl then add the salt and slowly add to mixer.

Mix until well incorporated, scraping down the bowl once or twice in between.

With a rubber spatula, transfer batter to the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the middle of the cake, comes out clean.

Cool in pan on a wire rack for 30 minutes.  

Using a table knife, run it around the sides of the pan to loosen and then turn out onto a plate.  


Let cool another hour or so before serving.

AVOCADO TOAST WITH SALMON

This must be one of the healthiest breakfast, brunch, or lunch entrées. 

Lee's Kitchen Hints: Cold smoked and Nova lox salmon are cured in salt, then rinsed and cold-smoked. Cold smoking is done around 99 degrees F. Nova lox comes from Nova Scotia, Canada. Gravlax is a Scandinavian way of curing salmon using spices and lots of dill; and it is not smoked.

2 ripe avocados, flesh scooped from shell
1 clove garlic, pressed or minced
Zest and juice of ½ lime
3 scallions, minced
2 to 3 T minced cilantro leaves
Pinch of chipotle powder or your favorite chile powder
Pinch of cayenne pepper
Sea salt

4 slices pumpernickel bread or your favorite bread, toasted
1 T extra-virgin olive oil
4 thin slices cold smoked salmon, Nova lox, or gravlax
2 T store bought crème fraîche, or homemade (recipe follows)
Fresh chopped cilantro, for garnish

Place the scooped avocado in a bowl and mash with a fork.
Add the garlic, if using, zest and lime juice, scallions, cilantro, chipotle powder, cayenne, and sea salt.

Spread a little extra-virgin olive oil on each piece of toasted bread.
Divide the avocado mixture between the 4 toasts.
Add a slice of salmon, top with a small spoonful of crème fraîche or sour cream.
Top with a sprinkling of chopped dill or cilantro.

Serve with a fruit salad, and coffee or tea.

Serves 2

Homemade Crème Fraîche 

(Start this at least 2 days before making your Avocado Toast)
1 cup heavy whipping cream

1 T fresh lemon juice 

Pour cream into a clean canning jar fitted with a clean lid and screw on band.

Add the lemon juice.

Screw on lid and shake vigorously.

Remove lid and cover with a clean cloth secured with a rubber band or loosely covered with plastic wrap.

Let sit in a warm spot for 24 hours.

Stir contents and screw on lid and refrigerate up to two weeks.

CAULIFLOWER AU GRATIN

Cauliflower mixed with cheese and baked in the oven is a delicious combination. You can use your favorite cheese, just make sure it is a good melting cheese. 

1 head cauliflower, florets separated

3 T unsalted butter

1 clove garlic, minced

3 T all-purpose flour

1 ½  cups half-and-half or whole milk

½ cup grated Gruyere cheese, divided

¼ cup finely chopped Emmentaler, Appenzeller, or sharp cheddar

½ cup grated Parmigiano-Reggiano cheese, divided

¼ t ground nutmeg

Pinch of cayenne pepper

Sea salt and freshly ground black pepper

2 T melted unsalted butter

¼ cup coarse homemade breadcrumbs

Bring a large saucepan of salted water to a boil. 

Add cauliflower florets and blanch for 5 minutes. 

Pour through a strainer and set aside.

In the same saucepan, melt 2 tablespoons of the butter and sauté garlic for 2 minutes. 

Whisk in flour and cook 2 more minutes.   

Gradually whisk in the half-and-half or milk and cook, while stirring, until thick.

Stir in Gruyere, Emmentaler, Appenzeller, or cheddar and ¼ cup of the Parmigiano.

Stir in the nutmeg, and cayenne.

Season to taste with salt and pepper.

In a small bowl, combine the breadcrumbs and melted butter with the rest of the Parmigiano cheese.

Preheat the oven to 375 degrees F. 

Pour some of the sauce into a gratin dish then spoon in the cauliflower.

Pour the rest of the sauce over and sprinkle on the breadcrumb mixture.

Bake until bubbling and golden on top, about 30 minutes.

Serves 4 to 6