This native American nut has an extraordinarily hard shell, which makes it extremely difficult to crack and therefore not as popular as the more widely known english walnut. Its strong, slightly bitter flavor is highly valued by black-walnut devotees, but its high fat content makes it turn rancid quickly. See also nuts; walnut.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Black Walnut and Almond Cake with Eiswein Sabayon and Vanilla Bean Caramel Pear Skewers
- Tennessee Banana-Black Walnut Cake with Caramel Frosting
- Chocolate Grand Marnier Souffles with Black Walnut Caramel Sauce
- Sauteed Walleye With Citrus Butter
- Hoover Alexander's Black Eyed Pea Wrap