Ann Heller became the first restaurant critic for The Journal Herald in 1975 and added writing food stories for that paper in 1977. The Journal was merged with the Dayton Daily News, where she remained restaurant critic and food editor until 2006. During that time, she tested and shared hundreds upon hundreds of recipes with our readers. Now we want to share them with a new generation every week on our subscriber website, MyDaytonDailyNews.com.
I grew up in a family where the gathering of black walnuts and hickory nuts was a ritual of fall. We always went to fields near Fort Ancient about the time the leaves began to turn.
Dad hulled the walnuts and throughout winter would sit by the fire and crack a big bowlful, picking out the nutmeats.
Because my interest in the kitchen started with cookie baking, I developed the taste for flavorful black walnuts in desserts.
I use black walnuts in any cookie recipe that calls for pecans or English walnuts, but am especially tempted by a recipe that specifies black walnuts. Here’s one from the booklet put together by the women of the First Church of God in Camden, where they have an annual black walnut festival. It is deceptively simple to make and very good.
APPLE WALNUT TORTE
Makes 6 to 8 servings
1 egg, beaten lightly
3/4 cup sugar
1 cup sliced apples
1 teaspoon baking powder
1/2 cup flour
pinch of salt
1/4 teaspoon vanilla
1/4 cup chopped black walnuts
Combine the beaten egg with the sugar and apples. Stir in the remaining ingredients and pour into a 9-inch greased pie tin.
Bake at 450 degrees for 25 minutes. Serve warm or cold, with whipped cream or ice cream.
About the Author