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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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Triple Onion Pecan Pate

  • 2 medium sized red onions thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons peanut oil
  • 3 scallions; cut in 1-inch pieces use white and green parts
  • 1 cup Pecan Valley Pecan Pieces
  • 2 hard cooked eggs; quartered
  • 1 14½-ounce can asparagus; well drained
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon sea salt
  • Pepper to taste
  • 1 lettuce leaves for garnish
  • Black olives for garnish
  • Cherry tomatoes for garnish
  1. In large skillet, fry red and yellow onions in hot oil, until golden. Lower heat and cook 2 to 3 minutes longer until limp. (Do not let onions become too brown.) Add scallions and heat through. Cool slightly.
  2. Transfer to food processor with pecans, eggs, asparagus, cumin, paprika and salt and chop coarsely. Spoon into bowl and season to taste with pepper. Chill.
  3. To serve: scoop onto lettuce lined dish. Garnish with black olives and cherry tomatoes. Serve with matzos.

Makes 2½ cups

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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

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