Pecan Recipes | May, 2005

Turkey and Pecan Casserole

8 cups turkey, cooked and cubed
½ teaspoon mixed vegetable seasoning
8 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons scallions, chopped
6 tablespoons brandy
1 cup white wine
2 tablespoons tomato paste
6 tablespoons whole wheat flour
1 cup mushrooms, chopped
2 cup broth
1 pounds Pecan Valley Pecan Pieces
1½ cup sour cream
½ cup fresh parsley, chopped

1. Preheat oven to 350ºF.
2. Season turkey with mixed vegetable seasoning.
3. In skillet, melt ½ of butter and brown turkey; place turkey in ovenproof casserole with lid.
4. In same skillet, sauté garlic and scallions. Add brandy and wine; increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth.
5. Add mushrooms and broth. Pour sauce over turkey in casserole. Add pecans.
6. Bake covered in a preheated oven for 35 to 40 minutes or until turkey is tender. Remove from oven. Spoon about 2 cups of turkey sauce into bowl; stir in sour cream; return to casserole, stirring until thoroughly combined.
7. Return to oven and bake covered about 10 minutes. Sprinkle with parsley and serve.

Leave a comment • Continue Reading →

Turkey Sautéed with Pears and Pecans

1 pounds turkey breast slices
2 tablespoons olive oil
2 garlic cloves; finely chopped
1 teaspoon cracked pink or freshly ground peppercorns
½ teaspoon sea salt
⅓ cup apple juice
2 tablespoons whipping cream
2 pears; sliced ¼-inch thick
½ cup Pecan Valley Pecan Halves; toasted

1. Heat oil in 12-inch skillet over medium-high heat until oil sizzles, about 1 minute. Place turkey breast slices and garlic in skillet.
2. Cook about 1 to 2 minutes on each side or until turkey breasts are lightly browned.
3. Sprinkle with peppercorns and sea salt. Pour in apple juice and cream over slices. Add pears.
4. Cover; cook 1 to 2 minutes longer or until pears are heated. Sprinkle with toasted pecans. If desired, serve on a bed of hot fluffy rice.

Leave a comment • Continue Reading →

Twice Baked Pecan Squares

½ cup unsalted butter or margarine; softened
½ cup dark brown sugar; firmly packed
1 cup plain flour
2 eggs
1 cup light brown sugar; firmly packed
1 cup Pecan Valley Pecan Pieces
½ cup flaked coconut
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 pinch sea salt
Powdered sugar

1. Preheat oven to 350ºF.
2. Combine butter and dark brown sugar, creaming until light and fluffy. Add 1 cup flour; mix well. Press evenly into a greased 13-inch-by-9-inch-by-2-inch baking pan.
3. Bake in preheated oven for 20 minutes.
4. Beat eggs until frothy; gradually add light brown sugar, beating until smooth and thickened. Combine pecans, coconut and 2 tablespoons flour; stir. Combine egg mixture, nut mixture, vanilla and salt; mix well and spread evenly over crust.
5. Continue baking for 20 minutes or until golden brown; let cool. Sprinkle lightly with powdered sugar (optional) and cut into squares.

Leave a comment • Continue Reading →

Vanilla Pecan Liquor

  1. Pour brandy, pecans, cinnamon, and vanilla beans (extract may be alternated) in jar and cover. Let stand for 2 to 3 weeks.
  2. Add sugar syrup to taste. Let stand 1 week. Strain and steep 2 more weeks. Ready to serve. Excellent for baking.

Yield: 1½ quarts container: ½ gallon jar

Leave a comment • Continue Reading →

Watercress Dip with Basil and Pecans

  • 3 cups watercress; stems trimmed
  • ¾ cups fresh small basil leaves
  • ¼ cup garlic; minced
  • ½ cup good-quality olive oil
  • 1 cup grated parmesan cheese
  • ¾ cups whipping cream
  • ½ cup finely Pecan Valley Pecan Pieces
  • ¼ cup minced green onions
  • Sea salt
  • Freshly ground pepper
  • 1 tablespoons milk or water
  1. In a blender combine watercress, basil, garlic, olive oil, and parmesan; blend to form a paste.
  2. Add cream and blend only until mixed; do not over blend.
  3. Transfer mixture to a bowl and stir in walnuts and green onion. Season with sea salt and pepper. Mixture will thicken as it stands. If desired, add a tablespoon of milk or water to thin it out before serving. Mixture will keep up to 10 days, refrigerated.

Makes 2 cups

Leave a comment • Continue Reading →

Wild Pecan Rice Salad with Chicken

1½ cups cooked chicken; skinned, boned, meat cut into cubes
7 ounce wild pecan rice; cooked according to package instructions and cooled
3 ounce Pecan Valley Pecan Halves; lightly toasted
1½ cup thinly sliced scallions, including most of the green parts
12 cherry tomatoes; split
2 large ripe avocados; peeled and cubed
1½ cup cooked or canned chick peas – drained
1 large garlic clove; peeled
⅓ cup rice vinegar
2 tablespoon soy sauce
¼ cup sesame oil
¼ cup vegetable oil
Sea salt
Freshly ground black pepper

1. In a large bowl, combine the chicken, rice, pecans, scallions, tomatoes and avocados.
2. In the bowl of a food processor fitted with a steel chopping blade, combine the chick peas, garlic, vinegar and soy sauce, and process into a smooth paste. With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream. The vinaigrette will be creamy and thick.
3. Pour over the salad, toss and season with salt and pepper to taste. Toss again and serve.

Leave a comment • Continue Reading →