10 ForOregonState.org/Stater L E t t E R S HOW - t O ILLUSTRATIONS BY JOE MCKENDRY JIM HOSMER ONE SUPERLATIVE SPREAD INSPIRED BY THE SCHOOL THAT SAVED THE HAZELNUT. By Siobhan Murray F O O D INSTRUCTIONS above the climber and secured with a safety rope. Belaying was especially critical when rappelling, a technique in which one lowers oneself on a rope. The first time I rappelled, Willi Unsoeld belayed me. Had I known more about him, I would have been more relaxed. As I backed up to the edge of a 100-foot-high cliff, Willi, with a huge grin, asked if I really wanted to do this. I sort of joked, “Do I have a choice?” He laughed and said, “Not really.” So down I jerkily went.When I reached the bottom, I looked up and waved, and he waved back. The next thing I knew, he followed me, but he rappelled to the bottom upside down in one smooth continuous motion. —RICHARD “DICK” DEMERS, ’63 Send letters and comments by email to stater@osualum.com or by mail to Oregon Stater, OSU Alumni Association, 204 CH2M HILL Alumni Center, Corvallis, OR 97331. We edit for clarity, brevity and factual accuracy. Please limit letters to 225 words or less. ↑ Willi Unsoeld, ’51, helped establish the OSC Mountain Club. In 1963, he was part of the first U.S. expedition to summit Mt. Everest. 1. Roast the hazelnuts for 12-13 minutes at 350 F. 3. Add peeled hazelnuts to a food processor or highspeed blender. Blend until a liquid butter is formed, about 8-10 minutes. 5. Melt the chocolate by either heating it gently over a double boiler or carefully microwaving it in 30- second intervals. 2. Transfer the nuts to a large cloth towel. Sandwich them between layers of cloth and then use your hands to roll the nuts in the towel, removing most of the skins. 4. Add the vanilla and salt and blend well. 6. Add the melted chocolate a little at a time to the hazelnut mixture and blend until incorporated. Great on toast, bananas, pancakes, sandwiches, ice cream and more. Beavers love food, as evidenc ed by the letters we continue to receive about the spring 2023 Food Issue more than a year later. So, when we heard the recent news about the makers of Nutella supporting the university’s ongoing hazel nut research —the science that saved the nut from blight in the 2000s — we wondered if there might be a way to put our own spin on the silkysoft hazelnut spread. This vegan (or allergy ) friendly version can be made with out dairy if you opt for dark chocolate chips. And since 99% of domestic hazelnuts are grown in Oregon, it’s not difficult to source them locally. We plan to include recipes connected to OSU research, history and people on an occasional basis. If you have a suggestion, write us at stater@osualum.com. BENNY’S HOMEMADE HAZELNUT SPREAD MAKES 2 ½ CUPS TOTAL TIME: 30 MINUTES 3 cups raw Oregon- grown hazelnuts 1 cup semisweet chocolate chips 1 teaspoon vanilla extract ½ teaspoon salt
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