Posts Tagged ‘pecan’

Filled Endives

Wednesday, December 12th, 2012

Filled Endives

I developed this recipe a number of years ago when I was looking for vegetable options for party finger foods and hors d’eurves. So many finger foods are heavy with lots of bread, cheese and meat. These are light and refreshing, and hold up well to sitting out. Nothing to wilt here. The citrus provides a sweet and tangy zing. The pomegranate seeds provide a tart burst. The celery and endive provide and nice crisp crunch. The cranberries provide a chewy sweetness. Finally the pistachios add a bit of umami and even more texture. Salad does not have to be boring and eaten with a fork.
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Honey Candied Pecans

Thursday, July 5th, 2012
Honey Candied Pecans

Honey Candied Pecans

Honey Candied Pecans

This is a simple and quick way to jazz up some raw nuts for everyday snacking or to serve when you have guests.  Walnuts or almonds work well too.  You can also add these little treats to salads for a sweet crunch.
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Pecan Sticky Buns

Tuesday, May 15th, 2012
More Pecan Sticky Buns

More Pecan Sticky Buns

TWD – Tuesdays with Dorie

Pecan Sticky Buns

Not too much to say…except for WOW!
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Pecan Pie

Saturday, November 5th, 2011
Pecan Pie

Pecan Pie

Pecan Pie

Adapted from Silver Palate Cookbook

I’ve been making pecan pies for a number of years now, but usually only for Thanksgiving.  I highly recommend making your own, so you can ensure it is full of pecans, rather than just corn syrup goo.  It’s super easy to make.  Rolling out the pie dough is the most time consuming part.
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Chopped Salad with Berries and Pecans

Friday, June 24th, 2011
Chopped Salad with Blueberries, Dried Cranberries, and Pecans

Chopped Salad with Blueberries, Dried Cranberries, and Pecans

Chopped Salad with Berries and Pecans

Chopped salads are fun to experiment with adding in all sorts of different ingredients.  In this salad fresh blueberries are combined with dried cranberries and pecans.  If blueberries are not in season use dried.  You could also use walnuts or almonds instead of pecans.  To boost the flavor of the dressing, muddle in fresh blueberries to tailor the dressing to the salad.  I like using sturdy romaine lettuce in chopped salads because it holds up well to a fine chop.  Some lettuces are so delicate they just wilt and turn to mush when chopped and combined with the other ingredients.
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