Smoked Walnut Blue Cheese Butter
Chef Chad Rosenthal
The Lucky Well
Just as with fruits and vegetables, nuts absorb an alluring flavor and aroma when smoked. Chef Chad Rosenthal suggests using your favorite wood to smoke walnut meats. Once they’re done, he ramps up smokiness even more with smoked paprika, then blends the walnuts with butter, blue cheese and a little smoked salt. Dollops of of the smoked walnut blue cheese butter can be melted atop a steak or fish, tossed with cooked vegetables or served as a spread for crusty bread.
1 cup chopped walnuts
1 lb. unsalted butter, softened
1 cup crumbled blue cheese
2 tbsp. chopped parsley
1 tsp. Maldon sea salt or smoked sea salt
- Smoke walnuts with your favorite wood for 1 hour or roast in a 300 F. oven for 20 minutes. Season warm nuts with a large pinch of smoked paprika.
- In medium bowl, combine butter, blue cheese, parsley and salt until blended. Roll butter mixture into two 1-inch logs; wrap in parchment or waxed paper. Refrigerate until firm.
- To serve, slice off tablespoon-size pieces.
Photo courtesy of California Walnuts