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Wild about nuts

Whether homegrown or harvested from the wild, these nutritional superstars are more than just a snack food

There's no denying nuts are a satisfying snack, but they are also delicious when baked into foods, sprinkled into stir-fry or tossed into salads. In fact, going a little nuts is actually good for you, thanks to a host of heart-healthy oils and dietary fiber. Most nuts are also rich in protein and offer a good source of vitamins B and E along with minerals like selenium and zinc.

Whether you choose nuts in the shell or shelled, raw or roasted, salted or plain, whole, chopped or slivered, knowing how to use them can get a bit crazy. Here's help in cracking the case on nut characteristics and their culinary uses.

Almonds

Among the most versatile of tree nuts, almonds have a smooth texture and delicate, slightly sweet flavor, making them a tasty addition to a variety of foods from salads, soups, vegetables, main dishes and desserts.

Cashews

These buttery-textured, flavorful nuts are sold raw or roasted. Roasted cashews are especially tasty when combined with chocolate, tossed in stir-fry or fruit salad. Mix finely chopped or ground cashews into a creamy sauce, or combine them with sautéed mushrooms for a delicious side dish. For a tasty alternative to peanut butter, try grinding cashews into appetizing nut butter.

Filberts and Hazelnuts

These mild and sweet grape-sized nuts are the perfect addition to holiday stuffing, chopped into fruit salads or used as a garnish on soups. Sprinkle them in your favorite vinaigrette, or mince them into a hazelnut frosting for cupcakes. But they really stand out in pastries and baked goods as well as ice cream and candies.

Macadamias

These gourmet-tasting nuts are most commonly eaten as a dessert nut. Their creamy, buttery texture and richly sweet flavor are a great addition to breads, cakes and cookies — particularly chocolate chip or white chocolate macadamia nut cookies. Try adding them to your favorite pancake or muffin recipe, mix them into cream cheese to use as a spread on bagels, or toss roasted nuts with popcorn for an especially tasty snack.

Pecans

Distinctively rich and incredibly tender, these sweet nuts are delicious in a variety of foods, including bakery, confectionery and dairy dishes, as well as salads, vegetables, main dishes and desserts. Use ground pecans as a coating for chicken, fish, wild game or pork, or lightly sauté pecans in butter and brown sugar for a tasty topping on sweet potatoes and winter squash.

Walnuts

Another multi-purpose nut, walnuts can be added to a variety of recipes such as salads, pastas, main dishes, baked goods and desserts. They pair well with cheese and are notably suited to fall fruits like apples, pears and Asian pears. The two most popular varieties are the English walnut and the black walnut, though the English walnut is by far the most widely available and versatile of the two. — Kris Wetherbee

Pear-Pecan Tartlets

Ingredients

A standard 6-inch tartlet pan has a removable bottom so the tartlet can easily be removed. A 12-cup muffin pan can serve as a substitute. In this case, divide the dough into 12 balls, pressing each ball onto the bottom and sides of each ungreased cup. Bake at 325 F for about 25 minutes.

Crust:

Filling:

Cream together the butter and cream cheese until blended. Stir in flour and cinnamon with a fork until mixture resembles crumbs. Add cold water and stir until dough forms a rough mass. Cover and chill dough for about an hour. Divide chilled pastry into six sections (or however many sections you need to fill your tart pans). Place each section in an ungreased tartlet pan; press dough onto bottom and sides with floured fingertips.

Preheat oven to 325 F. Spoon a generous 2½ tablespoons of the diced pears and about 1 tablespoon chopped pecans into each prepared tartlet shell. In a small bowl, stir together the eggs, butter and vanilla. Add in sugar and mix until well blended. Fill each tartlet pan with egg mixture. Bake for 35 minutes or until set. Remove from oven and allow tartlets to cool completely before removing from pans.

Makes six 6-inch tartlets

Cashew Fudge Brownies

Ingredients

Preheat oven to 350 F. Melt the butter and honey in the microwave or on the stove until combined, then stir in chocolate chips until melted. Transfer to a mixing bowl. Add eggs and sugar, beat until light and fluffy and then mix in vanilla. Stir in flour, cocoa and salt, blending well. Mix in chopped nuts.

Spread batter into a greased and floured 3-quart baking pan. Bake for 30 to 35 minutes, or until the brownies pull away from the sides and a toothpick inserted in the center comes out clean. Cool in pan before cutting into squares and dust with confectioner's sugar, if desired.