Toasty Pecan Drop Cookies

8 ounces German’s sweet chocolate
1 tablespoon unsalted butter
2 eggs
¾ cups granulated sugar
¼ cup flour; sifted
1¼ teaspoons baking powder
¼ teaspoon cinnamon
⅛ teaspoon sea salt
½ teaspoon vanilla
¾ cups Pecan Valley Pecan Pieces; finely chopped

1. Preheat oven to 350ºF.
2. Melt chocolate and butter over hot water, cool. Beat eggs until foamy; add sugar, 2 tablespoons at a time. Beat until thickened
3. Blend in chocolate. Add flour, baking powder, slat and cinnamon. Blend. Stir in vanilla and nuts. Drop by teaspoonfuls onto greased baking sheet.
4. Bake in a preheated oven for about 8 to 10 minutes until cookies feel “set” when lightly touched. Cool slightly on sheet.

Leave a comment • Continue Reading →

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.

Leave a comment • Continue Reading →

Topsy Turvy Apple Pecan Pie

¼ cup softened unsalted butter or margarine
½ cup Pecan Valley Pecan Halves
⅔ cups brown sugar; firmly packed
2 9-inch pie crusts; unbaked
6 cups (about 2½ pounds) tart apples; sliced
2 tablespoons lemon juice
1 tablespoon all-purpose flour
½ cup granulated sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon sea salt

1. Preheat oven to 450ºF.
2. Spread softened butter evenly on bottom and sides of 9-inch pie pan. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust; place in pie pan over sugar; trim, leaving ½-inch overhang.
3. In a large mixing bowl combine sliced apples, lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pour into pie pan, keeping top level. Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute. Prick top of pie with fork.
4. Bake in a preheated oven for 10 minutes.
5. Reduce heat to moderate, 350ºF.
6. Continue baking for 30 to 45 minutes or longer, or until apples are tender. Remove from oven.
7. When syrup in pan stops bubbling, place serving plate over pie; invert. Carefully remove pie pan. Serve hot.

Leave a comment • Continue Reading →

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.

Leave a comment • Continue Reading →

Triple Chocolate Chunk Pecan Pie

1 9-inch pie shell; baked
3 tablespoons unsalted butter; cut into 1-inch pieces
¾ cups dark brown sugar; firmly packed
½ teaspoon sea salt
2 large eggs
½ cup light corn syrup
1 teaspoon vanilla extract
1 cup Pecan Valley Pecan Pieces; toasted
2 ounces semi-sweet chocolate; cut into ¼-inch pieces
2 ounces milk chocolate; cut into ¼-inch pieces
2 ounces white chocolate; cut into ¼-inch pieces

1. Preheat oven to 275ºF. Adjust oven rack to center position.
2. Place pie shell in oven if not already warm.
3. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet, mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130ºF. Remove from heat, stir in pecans.
4. Pour mixture into warm shell. Scatter chocolate pieces over pecan mixture. Gently press them into the filling with the back of a wooden spoon.
5. Bake in a preheated oven for 55 to 65 minutes until center feels set yet soft, like gelatin, when gently pressed. Transfer pie to rack; let cool completely, at least 4 hours.
6. Serve pie at room temperature or warm, with lightly sweetened Whipped Cream or vanilla Ice Cream

Notes: if you want warm pie, cool the pie thoroughly, then cut and warm it in a 250º oven for about twenty minutes.

Leave a comment • Continue Reading →

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

Leave a comment • Continue Reading →

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.

Leave a comment • Continue Reading →

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.

Leave a comment • Continue Reading →

Tujague’s Pecan Pie

1 9-inch pie shell; unbaked
3 eggs
1 cup granulated sugar
⅔ cups Karo Dark Corn Syrup
2 tablespoons unsalted butter; melted
1 teaspoon vanilla extract
⅛ teaspoon sea salt
3 tablespoons Armagnac or other brandy
1½ cups Pecan Valley Pecan Halves

1. Preheat oven to 400ºF.
2. In a glass mixing bowl beat the eggs, blending in the granulated sugar, syrup, butter, vanilla, salt, Armagnac and pecans. Pour the mixture into the pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Lower the oven temperature to 350ºF
5. Continue baking for an additional 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean. Cool on a wire rack.

Serves 6 to 8.

Leave a comment • Continue Reading →

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 →