Pecan Recipes | June, 2005

The Ultimate Caramel Chocolate Pecan Pie

2 cups Pecan Valley Pecan Pieces; finely chopped
¼ cup granulated sugar
¼ cup margarine; melted
1 14-ounce package Kraft caramels
¼ cup milk
1 cup Pecan Valley Pecan Pieces
1 package (8 squares) semi-sweet chocolate
⅓ cup milk
1⅜ cups powdered sugar
½ teaspoon vanilla
Whipped Cream

1. Preheat oven to 350ºF.
2. In a large mixing bowl mix pecans, sugar, and margarine. Press onto bottom and sides of 9 inch pie plate. Bake 12 to 15 minutes or until lightly browned. Cool.
3. Melt caramels with ¼ cup milk in heavy saucepan over low heat, stirring frequently until smooth. Pour over crust; sprinkle with pecans. Stir chocolate, ⅓ cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. Pour over caramel pecan filling spreading to edges of pie. Refrigerate. Serve with sweetened Whipped Cream if desired.

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Tortellini with Pecan Pesto

1 pounds cheese and spinach-filled pasta (tortellini, ravioli or agnolotti)
4 ounces Pecan Valley Pecan Pieces; toasted
1 teaspoon crushed garlic
¼ cup Romano or parmesan cheese
1 cup heavy cream
½ cup sun-dried tomatoes; sliced thin

1. Cook pasta in boiling water until al dente. Drain and set aside.
2. Meanwhile, prepare sauce. Grind pecans, garlic and cheese in food processor until mixture is well blended.
3. Heat cream in saucepan. Add to pecan mixture, combine, and cook for 1½ minutes.
4. Add pasta and toss with sauce.
5. Serve. Garnish pasta with tomatoes.

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Trout Sautéed in Pecan Oil

½ cup Pecan Valley Pecan Pieces
4 trout fillets
A little all-purpose flour
Sea salt
Freshly ground black pepper
2 tablespoons Pecan Valley Pecan Oil, walnut oil or hazelnut oil
2 tablespoons sherry or red wine vinegar1. Toast the pecans in a dry skillet over medium heat, shaking the pan often, for about 5 minutes. Set aside.
2. Wipe the skillet with paper towels. Dust the fish fillets with flour and shake off the excess.
3. Heat just enough oil to film generously the bottom of the skillet.
4. Add the fish, season with salt and pepper, and cook over medium heat until pale gold on both sides, turning once.
5. Remove the fish to a warm dish. Pour the vinegar into the pan, stirring to melt any browned bits, add the toasted nuts and spoon evenly over the fish.

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