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Wet walnuts

From Wikipedia, the free encyclopedia
Wet walnuts
Shelled walnuts
Alternative namesWalnut topping
TypeDessert topping
Main ingredientsWalnuts,maple syrup orsimple syrup

Wet walnuts or justwalnut topping is adessert topping made fromwalnuts andmaple syrup.[1] Sometimessimple syrup,corn syrup, sugar[2] or brown rice syrup[2] is used instead of (or in combination with) the maple syrup. Wet walnut topping is similar in some respects topralines, except that the walnuts are always served in syrup, rather than as individual pieces. Some commercial preparations of premade wet walnuts exist.[3]

Wet walnuts are most commonly served withice cream and as asundae topping.[3] They are often available as an ice cream topping atice cream parlors in theUnited States.

Wet walnuts (United Kingdom) also refers to fresh walnuts which have not been dried for keeping. They are also calledgreen walnuts. Fresh (wet) walnuts have been stated to pair well with some hard cheeses such as pecorino and Parmesan.[4] Some foods are prepared using wet walnuts as a primary ingredient, such asmhammara dip.[5]

A couple of fresh nuts of a walnut (Junglans sp). Darboğaz, Ulukışla - Niğde, Turkey.
Raw green walnuts.

See also

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References

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  1. ^Lebovitz, D. (2011).The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments. Clarkson Potter/Ten Speed/Harmony. p. 198.ISBN 978-1-60774-094-0. RetrievedFebruary 6, 2015.
  2. ^abPerillo, J. (2013).Homemade with Love: Simple Scratch Cooking from in Jennie's Kitchen. Running Press. p. 233.ISBN 978-0-7624-4723-7. RetrievedFebruary 6, 2015.
  3. ^abMagazine, M.S.L. (2008).The Martha Stewart Living Cookbook: The Original Classics. Clarkson Potter/Ten Speed/Harmony. p. 407.ISBN 978-0-307-45335-8. RetrievedFebruary 6, 2015.
  4. ^Segnit, N. (2010).The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook. Bloomsbury Publishing. p. 294.ISBN 978-1-60819-313-4. RetrievedFebruary 6, 2015.
  5. ^Saleh, N. (2012).New Flavours of the Lebanese Table. Ebury Publishing. p. 100.ISBN 978-1-4481-1876-2. RetrievedFebruary 6, 2015.

External links

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