WHAT IS A HICKORY NUT RECIPES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk dry ingredients together. Add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely on a wire rack. , For frosting, in a saucepan, melt butter over medium heat. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in confectioners' sugar and vanilla. Immediately frost cake; garnish with nuts.

Steps:

• To make the dry cure, combine all the ingredients. This will make about one cup. The mixture may be kept, covered, for six months or more. For this recipe, you will need four tablespoons.
• Rub each salmon fillet on both sides with two tablespoons of the dry cure and place in a glass baking dish. Refrigerate for six hours, or overnight.
• Remove fillets from the dish and rinse quickly under running water, just to remove excess cure. Place fillets on a raised grid surface to allow air to circulate around them. Leave to dry for three hours, or until the surface is dry and shiny.
• Forty-five minutes before cooking, light the charcoal fire.
• When ready to cook, throw a handful of wood chips on the coals. Add hot water to the water pan of the smoker, or an improvised smoker (see note). Place the fillets on the grid over the water pan. Cover with the lid and leave the fish for at least 45 minutes, depending on the thickness of the fish. Check periodically and replenish the fuel or chips if necessary. The smoker temperature should not exceed 190 degrees (use an oven thermometer). The fish is done when the flesh is firm to the touch.
• In a mixing bowl, whisk the olive oil, lemon juice and pepper to blend.
• Remove the fish from the grill and cut crosswise into serving pieces. Serve the fish immediately on its own with the vinaigrette, or on a bed of greens dressed with the vinaigrette.