·In the United States, these buttery-tasting nuts (also called filberts) are grown primarily in Oregon's Willamette Valley. Oregon's first hazelnut tree was planted in 1858; today that state produces almost 99 percent of the domestic crop.
· To remove hazelnuts' papery skins, wrap the warm nuts in a clean cloth towel after roasting, and rub; most of the skins will slip off.
· Roasted hazelnuts have such rich flavor, you don't need to fuss over them. Serve them warm and lightly salted with drinks, or in an elegant salad (a wonderful example is hazelnuts, sliced pears, and arugula, with a simple vinaigrette). Of course, one of the best combinations around is hazelnuts and chocolate-sprinkle the nuts over a hot fudge sundae, add them to brownies or chocolate mousse, or use them in chocolate cakes and candies.
· The rich-tasting hazelnut is at the high end of the fat and calorie scale for nuts, with 188 calories and 19 grams fat per ounce- 91 percent of calories from fat.
Deamer 12/7/96