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Port Wine Infused With American Black Walnut
Ingredients
1 quart tawny port, warmed
1 pound Black Walnuts, lightly toasted
¼ pound Black Walnut leaves, blanched and cooled
Method
Lightly toast the black walnuts in a 350-degree F oven to release the oils. Warm the port to 100-degree F. Blanch the leaves in boiling water briefly then shock in ice water to stop the cooking. Drain well and pat dry with clean towels. Place nuts and leaves in a jar and add the warmed port to cover. Put the sealed jar in a warm place in the kitchen for 24 hours. 100 - 110 degrees F. Then remove to dry storage to stand for at least one month. Drain off the excess port and reserve for use. Reserve the nuts for another use and discard the leaves.
N.Z. Soissons, CEC, CEPC
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