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Old 10-23-2016, 10:21 AM
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R^2 R^2 is offline
Chuck 'im into the soup!
 
Join Date: Jun 2007
Posts: 2,929
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Yeah, my first thought for hazelnut oil would be making a vinaigrette.

It should be okay to cook with if you blend it with canola or corn oil (or grapeseed or whatever). I'd, say, use it to caralmelize onions that I was going to use in a chestnut stuffing. (Even caramelizing on low heat I'd blend it with a sturdier oil).

Or I'd drizzle it over thin-sliced roasted brussels sprouts, mix with bacon, and serve over pasta with a bit of Parmesan.
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