Pecan Recipes | May, 2005

Steamed Vegetables with Basil Pecan Pesto

6 medium carrots; cut diagonally into ⅛-inch-thick slices
2 fennel bulbs; trimmed and cut lengthwise into ⅛-inch-thick slices
1½ pounds small red potatoes; cut into ¼-inch-thick slices
1½ pounds green beans; trimmed
3 to 4 tablespoons hot water
1¼ cups Basil Pecan Pesto

1. On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, until potatoes are tender, about 10 minutes. Transfer steamed vegetables to a platter.
2. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter.
3. Serve vegetables warm at room temperature with Basil Pecan Pesto.

Basil Pecan Pesto
2 cups packed fresh basil leaves; washed well and spun dry
⅔ cups olive oil
½ cup Pecan Valley Pecan Pieces; toasted golden brown and cooled
⅓ cup freshly grated parmesan
2 large garlic cloves; chopped and mashed to a paste with
½ teaspoon sea salt

1. In a food processor blend together all ingredients with sea salt and pepper to taste until smooth.
2. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Makes about 1¼ cups

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Steamed Vegetables with Basil Pecan Pesto

6 medium carrots; cut diagonally into ⅛-inch-thick slices
2 fennel bulbs; trimmed and cut lengthwise into ⅛-inch-thick slices
1½ pounds small red potatoes; cut into ¼-inch-thick slices
1½ pounds green beans; trimmed
3 to 4 tablespoons hot water
1¼ cups Basil Pecan Pesto

1. On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, until potatoes are tender, about 10 minutes. Transfer steamed vegetables to a platter.
2. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter.
3. Serve vegetables warm at room temperature with Basil Pecan Pesto.

Basil Pecan Pesto
2 cups packed fresh basil leaves; washed well and spun dry
⅔ cups olive oil
½ cup Pecan Valley Pecan Pieces; toasted golden brown and cooled
⅓ cup freshly grated parmesan
2 large garlic cloves; chopped and mashed to a paste with
½ teaspoon sea salt

1. In a food processor blend together all ingredients with sea salt and pepper to taste until smooth.
2. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Makes about 1¼ cups

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Sweet Potato and Pecan Casserole

3 pounds sweet potatoes; boiled
1 cup packed brown sugar; firmly packed
5 teaspoons cornstarch
¼ teaspoon sea salt
⅛ teaspoon ground cinnamon
1 cup apricot nectar
½ cup hot water
2 teaspoons orange peel; grated
2 teaspoons margarine
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. Place cooked, sliced sweet potatoes in a 13-inch-by-9-inch-by-2-inch pan.
3. In a saucepan combine sugar, cornstarch, sea salt and cinnamon. Stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly, for two minutes.
4. Remove from heat; stir in margarine and pecans. Pour over sweet potatoes.
5. Bake uncovered in a preheated oven for 20 to 25 minutes.

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Texas Pecan Butter Balls

2 cups flour; sifted
¼ cup granulated sugar
½ teaspoon sea salt
1 cup unsalted butter
2 teaspoons vanilla extract
2 cups Pecan Valley Pecan Pieces; finely chopped

1. Preheat oven to 350ºF.
2. Combine sugar and salt. Work in butter and vanilla. Add nuts and mix well. Shape into 1-inch balls.
3. Bake on ungreased cookie sheet in a preheated oven for 10 to 15 minutes. Store in tin box between layers of wax paper.

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Texas Pecan Cheese Balls

  • ½ pounds cheddar cheese; grated
  • ⅛ teaspoon sea salt
  • ¼ cup unsalted butter, melted
  • ¾ cup of all-purpose flour
  • ½ teaspoon paprika
  • 1 cup Pecan Valley Pecan Halves
  1. Preheat oven to 375ºF.
  2. In a large mixing bowl mix cheddar cheese, sea salt, melted butter, flour and paprika, kneading with hands if necessary. Form dough into small balls. Press center of each ball with them. Insert pecan half into thumb imprint and bring dough up around pecan. Place on cookie sheet.
  3. Bake in a preheated oven for 12 to 15 minutes until lightly browned. Serve hot.
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Texas Pecan Cheese Balls

½ pounds cheddar cheese; grated
⅛ teaspoon sea salt
¼ cup unsalted butter, melted
¾ cup of all-purpose flour
½ teaspoon paprika
1 cup Pecan Valley Pecan Halves

1. Preheat oven to 375ºF.
2. In a large mixing bowl mix cheddar cheese, sea salt, melted butter, flour and paprika, kneading with hands if necessary. Form dough into small balls. Press center of each ball with them. Insert pecan half into thumb imprint and bring dough up around pecan. Place on cookie sheet.
3. Bake in a preheated oven for 12 to 15 minutes until lightly browned. Serve hot.

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Texas Pecan Pumpkin Pie

1 9-inch pie shell; unbaked
¾ cups pumpkin pie filling
2 tablespoons light brown sugar, firmly packed
1 large egg
2 tablespoons sour cream
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg, grated
¾ cups corn syrup, light
½ cup light brown sugar, firmly packed
3 large eggs
3 tablespoons unsalted butter; melted and cooled
1⅓ cups Pecan Valley Pecan Pieces
2 teaspoons vanilla
¼ teaspoon grated lemon rind
1½ teaspoons lemon juice
¼ teaspoon sea salt

1. Preheat oven to 425ºF
2. In a large mixing bowl whisk together pumpkin, about 2 tablespoons brown sugar, 1 egg, sour cream, cinnamon and nutmeg until smooth. Set aside.
3. In another bowl, combine corn syrup, about ½ cup brown sugar, 3 eggs, about 3 tablespoons butter, vanilla, lemon rind, lemon juice and salt. Stir in pecans. Set aside.
4. Spread the pumpkin layer into the pie shell, and then carefully spoon the pecan mixture over it.
5. Bake in a the upper third of a preheated oven for 20 minutes
6. Reduce to oven 350ºF and continue baking for an additional 20 to 30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack.
7. Serve warm or at room temperature. Reheat in a preheated 350ºF oven for 10 to 15 minutes.

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Toasted Pecan Mushroom Pate

  • 1¾-inch piece ginger, sliced
  • 2 jalapeño peppers, seeded and sliced
  • 2 slices bread, quartered
  • 8 ounce mushroom caps, sliced
  • 1 cup Pecan Valley Pecan Pieces; toasted
  • ½ cup extra-firm silken tofu
  • 1 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped cilantro
  • 1 red bell pepper, roasted and coarsely chopped
  1. Preheat oven to 350ºF.
  2. With food processor running, drop ginger and chilies through feed tube and mince.
  3. Add bread and pulse till it is reduced to crumbs.
  4. Add mushrooms and pecan and puree.
  5. Add tofu, sea salt and lemon juice and blend well.
  6. Add cilantro and red pepper and pulse until the pepper is finely chopped.
  7. Place in an oiled 4-cup loaf pan
  8. Bake in a preheated oven for 1 hour. Serve warm or at room temperature.
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Tofu Pecan Cutlets

1 pounds tofu; firm
1 tablespoon water
2 tablespoons tamari
1 tablespoon sherry
½ teaspoon toasted sesame oil
Pinch of freshly ground pepper
1¼ teaspoons basil
¼ cup all-purpose flour, plus 2 teaspoons
¾ cups water
1 cup bread crumbs
¼ cup Pecan Valley Pecan Meal
Sea salt
Freshly ground pepper
1 teaspoon garlic powder

1. Preheat oven to 400ºF. Brush a cookie sheet with oil.
2. Cut tofu in half lengthwise, then cut each half into 7 slices, ½-inch thick and 1½-inch square. Marinate tofu in water, tamari, sherry, oil, pepper and ¼ teaspoon basil for at least 30 minutes.
3. Mix 2 tablespoons flour with ¾ cups water until well blended. Mix together breadcrumbs, pecan meal, sea salt, pepper, garlic powder, and one teaspoon basil. Dip tofu into remaining flour and then into flour/water mixture. Dip tofu cutlets into bread crumbs mixture and place on cookie sheet.
4. Bake in a preheated oven for 10 minutes. Turn cutlets over and bake 10 minutes more until golden brown.

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Trout with Roasted Pecans a La Commander’s Palace

2 eggs; lightly beaten
2 teaspoons Creole Seafood Seasoning
6 6-ounce trout fillets
¼ cup vegetable oil
Lemon wedges
1 cup milk
1 cup all-purpose flour
½ cup clarified butter
¼ cup margarine
1 recipe Pecan Butter
1 recipe Creole Meuniere Sauce

1. Preheat oven to 350ºF.
2. Prepare pecan butter and Creole Meuniere Sauce; set aside.
3. Combine eggs and milk, beating until well blended.
4. Combine seafood seasoning and flour on waxed paper or in pie plate; dredge fillets in seasoned flour, coating well on both sides.
5. Dip fillets in egg-milk mixture, then again in seasoned flour.
6. Melt clarified butter in large skillet over medium-high heat.
7. Place fillets carefully in skillet; sauté quickly, turning only once, until crisp and golden brown on both sides, about 3 minutes per side.
8. Arrange fillets on warm serving platter or plates.
9. Top each fillet with heaping tablespoon pecan butter, coating entire fillet; sprinkle with heaping tablespoon reserved chopped roasted pecans.Pecan Butter
1 cup Pecan Valley Pecan Pieces
Juice of ½ lemon
¼ cup unsalted butter
1 tablespoon Worcestershire sauce

1. Preheat oven to 350ºF.
2. Spread pecans on cookie sheet and roast in preheated oven 10 minutes.
3. Coarsely chop half the roasted pecans and reserve for garnish.
4. Put remaining pecans in blender or food processor container.
5. Add butter, lemon juice and Worcestershire sauce; blend until very smooth.

Creole Meuniere Sauce
2 tablespoons vegetable oil
1½ cups fish stock
Freshly ground black pepper to taste
2 teaspoons Worcestershire sauce
¼ cup parsley; chopped
2 tablespoons all-purpose flour
Sea salt to taste
½ cup unsalted butter
1 juice of lemon1. Heat oil in heavy skillet; remove from heat and add flour.
2. Return to heat and cook, stirring, until roux is medium brown in color.
3. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes.
4. Add sea salt and pepper.
5. Transfer sauce (there should be about 1 cup) to 2-quart saucepan; bring to a quick boil.
6. Whisk in softened butter and Worcestershire sauce; continue to whisk until butter is absorbed.
7. Add lemon juice and parsley; whisk again briefly and remove from heat.
8. This sauce should be used within 45 minutes from time it is completed.

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