PUMPKIN ICE CREAM WITH MAPLE & SAGE GLAZED PECAN NIBBLES

October 10th, 2012 § 0 comments § permalink

Makes 4 cups

Ingredients

2 cups whole milk
1 cup heavy cream
½ cup sugar in the raw
1 teaspoon fresh ginger, grated
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon vanilla extract
½ teaspoon salt4 egg yolks, whisked
1 cup pumpkin puree
Maple & Sage Glazed Pecan Nibbles (recipe follows)

Directions

In a medium sauce pan combine milk heavy, cream, sugar, and spices and bring to just about a boil. Reduce heat to a medium simmer, so that milk is just bubbling but not boiling. Pour a little of the hot milk mixture into the egg yolk mixture and whisk gently.  Repeat this step.   Whisk in egg yolk mixture to the milk, making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat and add a pinch of salt. Mix in the pumpkin puree and gently mix until well combined and smooth. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

During the last 20 minutes of the ice cream formation, add about ½ to 1 cup of the Maple & Sage Glazed Pecan Nibbles and allow to finish freezing.

Sage Glazed Pecan Nibbles

Makes 2 cups

Ingredients

2 cups raw pecans
2 tablespoons butter, melted
3 tablespoons maple syrup
2 tablespoons fresh sage leaves, chopped fine
1 tablespoon turbinado sugar
½ teaspoon salt

Directions

Preheat oven to 400° F.  Toss all of the items together in a large bowl until the pecans have absorbed all the butter and the mixture is well combined.  Place on a baking sheet, evenly distributed and bake for about 10 -12 minutes or until golden brown and crispy.  Let cool completely before using.


Orange, Cranberry & Pecan Muffins

December 8th, 2011 § 0 comments § permalink

Ingredients

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup coarsely chopped fresh or frozen cranberries
1/2 cup chopped pecans  (optional)
1 tablespoon orange zest

Topping:

2 tablespoons sugar
1/8 teaspoon ground nutmeg

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in orange zest, cranberries and pecans. Fill greased or paper lined muffin cups two thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400°F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Recipe Property of Shawona Jones.

Fennel Orange Granola Bars

July 7th, 2011 § 0 comments § permalink

Makes 10 servings

Ingredients

Large egg
1 large egg white
¼ cup honey
2 tablespoons olive oil
1 tablespoon ground cinnamon
1 teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups toasted oats
½ cup quinoa
½ cup kasha
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 orange zested
1 tablespoon orange juice
1 tablespoon toasted fennel seeds
1 cup cooked and drained lentils, any color
Cooking spray

Directions

Preheat oven to 325°F. Line an 8-by-11-inch pan with parchment paper. Whisk egg, egg white, honey, oil, cinnamon, orange zest & juice, salt, spices and vanilla in a large bowl. Then stir in the rest of the ingredients. Spread in prepared pan and press. Bake until golden brown, 30 to 35 minutes. Cool; cut into bars with a lightly oiled knife. Can store out of the fridge in an airtight container for 1 week or in the fridge for 2 weeks.

Pecan Cinnamon Streusel Coffee Cake

April 23rd, 2011 § 0 comments § permalink

Makes 1 8×12 cake

INGREDIENTS

For the streusel

13 cup all purpose flour
½ cup packed light brown sugar
2 teaspoons cinnamon
4 tablespoons (½ stick) butter, cold and cut into pieces
1 cup pecans, chopped

For the coffee cake

4 tablespoons (½ stick) butter, softened
½ cup packed light brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk

DIRECTIONS

Preheat 350°F. Grease an 8×12 baking pan and set aside.

For the streusel

In a medium sized mixing bowl, add flour, brown sugar, and cinnamon. Cut butter in with you fingers to form coarse crumbs. Stir in nuts and set aside.

For the coffee cake

In a medium sized mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, and beat until smooth. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add to butter sugar mixture alternating flour mixture with buttermilk, beginning and ending with flour.

Scrape into pan and evenly cover with streusel topping. Pat crumbs gently into batter and cake 30-35 minutes or until cake has risen and golden brown. Insert a knife to test if cake is done, if it comes out clean, it’s finished. Cool for ten minutes and serve warm.

Recipe Property of Shawona Jones

Blueberry Sour Cream Coffee Cake

April 23rd, 2011 § 0 comments § permalink

Makes 1 Bundt Cake

INGREDIENTS

1 cup butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
123 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners’ sugar for dusting

DIRECTIONS

Preheat oven to 350°F. Grease and flour a 9-inch Bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blender. Fold in blueberries.

Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl, the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.

Recipe Property of Shawona Jones

Chocolate Nutty Pretzels

February 2nd, 2011 § 0 comments § permalink

Makes 12-15 medium pretzels

INGREDIENTS

1 New York style pretzel dough recipe
Coarse sugar
12 ounces bittersweet dark chocolate
1 teaspoon vanilla
1 cup nuts and/or seeds (hazelnuts, pecans, walnuts, pumpkin seeds, flax seeds or any combination of)
Maldon Salt

DIRECTIONS

Follow the recipe for the pretzels with one exception, before baking sprinkle with coarse sugar instead of pretzel salt. In a double boiler (sauce pan with water simmering with a metal bowl atop) place chocolate and vanilla and melt until chocolate is creamy. Place the nuts in a medium bowl. Get a few baking sheets and line them with parchment paper. Dip half the pretzel in the chocolate, using a spoon to help coat if you need to. After the entire side (just one half) is covered let drain a bit over the chocolate so that all excess chocolate is dripped off. Dip the chocolate side in the nuts and again use another spoon to help coat with the desired level of nuts. Place on the lined baking sheet, fill in the blank spots with more nuts by hand as needed. Sprinkle with maldon salt. Do not refrigerate, the pretzels taste better when softer, so let chocolate set up slowly and keep in a cool not hot place.

Lili’s Vegan Banana Muffins with Pecans & Dark Rum

January 18th, 2011 § 0 comments § permalink

Makes 12-18 muffins

INGREDIENTS

Dry

2 cups all-purpose flour
1 cup brown sugar
1½ teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice

Wet

4 overripe bananas, smashed
¾ cup melted earth balance (or vegetable oil)
2 eggs-worth Ener-g brand egg replacer
1 teaspoon vanilla extract
½ teaspoon almond extract
½ dram dark rum

To Finish

½ cup pecans, chopped fine

DIRECTIONS

Preheat oven to 375°F.

Smash bananas with a fork until smooth (little chunks are fine), then add rum and both extracts to the bananas. In a small sauce pan, melt the vegan margarine on medium heat, stopping as soon as it is fully melted while not allowing it to boil. In a small, separate bowl, prepare you egg replacement mixture, then incorporate into the rest of the wet ingredients. You’ve made the wet mix, HOORAY!

For the dry mix, it’s as simple as mixing everything under the “dry” banner together. Make sure you do so thoroughly and evenly, and you’ll be fine. Next, finely chop the pecans until they resemble tiny pebbles. Do not mix the nuts in with the dry, but reserve them for the final step.

Slowly fold the dry mixture into the wet mixture in a scraping motion, making an effort not to just whip it all together, but instead, allowing for some unevenness. There should be a few tiny stripes of flour visible within the otherwise well-incorporated ingredients – this is how rough you can be, and how important it is not to over-mix. Then, evenly fold in the pecans, and as soon as they’re in there, let the mixture rest. Muffin mixture success!

Line a muffin tin with baking cups, and fill the cups to the very brim with your muffin mix with the biggest spoon in the house – it seems like too much, but it will be just right to get a nice top. Slap those beasts in the oven for 18 minutes, after which point a toothpick inserted into a sample muffin should come out perfectly clean. Sit back and admire your fine handiwork. Devour noisily.

© Recipe Property of Lili Dagan

Lemon Bars with Pecan Crust

January 2nd, 2011 § 0 comments § permalink

Makes 24 squares

INGREDIENTS

For the crust

1 cup flour
½ cup whole wheat pastry flour
½ cup pecans, finely ground
18 teaspoon kosher salt
2 sticks unsalted butter, softened
½ cup granulated sugar

For lemon layer

4 eggs, at room temperature
1 23 cups granulated sugar
2 tablespoons (3 to 4 lemons) lemon zest, grated
23 freshly squeezed lemon juice
23 cup flour
Confectioners’ sugar, for dusting (optional)

DIRECTIONS

Preheat the oven to 350°F and grease an 8×12 baking sheet.

In a small bowl, combine the flours, pecans and salt and set aside. In a separate bowl, cream the butter and sugar and then add flour mixture and combine. Add the dough to prepared baking sheet, using hands to make crust, building up a ½-inch edge on all sides. Chill for 10 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool. Leave the oven on. For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 20 to 25 minutes or until the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners’ sugar (if using).

Lentil Spiced Snack Bars

January 2nd, 2011 § 0 comments § permalink

Makes 16 bars

Ingredients

1 large egg
1 large egg white
½ cup light brown sugar
½ cup honey
1 tablespoon canola oil
1 tablespoon ground cinnamon
1 teaspoon ground clove
¼ teaspoon salt
1 teaspoon vanilla extract
1½ cups toasted oats
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 tablespoon whole wheat flour
1 cup lentils (any color), cooked and drained

Directions

Preheat oven to 325°F. Line an 8-by-11 inch pan with foil. Coat with cooking spray.
In a large bowl, whisk together egg, egg white, sugar, honey, oil, cinnamon, cloves, salt, and vanilla. Once combined, add the rest of the ingredients. Spread into prepared pan, and press down, making sure bars are even. Bake until golden brown, 30 to 35 minutes. Cool, and cut into bars with a lightly oiled knife.

Recipe property of Robin Simpson

Honey Pecan Sticky Buns

November 29th, 2010 § 0 comments § permalink

Makes 6 buns

INGREDIENTS

1 stick of unsalted butter
½ cup honey (plus more for drizzling)
½ cup brown rice syrup
2 tablespoons sugar
½ cup mascarpone cheese
½ cup creme fraiche
Store bought frozen puff pastry (thawed and brought to room temperature)
½ cup chopped and toasted pecans

PREPARATION

Preheat oven to 375°F.

Melt butter over the stove. Stir in hoeny, brown rice syrup, and sugar, and bring to a gentle simmer.
Remove from heat and allow for it to cool.

Combine mascarpone and creme fraiche in a bowl and set aside.

Roll out puff pastry into large rectangle (this size will depend on brand of puff pastry) about the thickness of ¼-inch.

Brush dough with honey mixture going to about 1″ ground. Next, spread mascarpone mixture evenly on top and top with pecans.

Roll into a log and pinch seams to seal. Cut into 6.

Pour remaining honey mixture evenly into muffin tins or onto sheet tray and place buns cut-side down in pan.

Place buns in lower third of the oven and rotate half way through. Cook for about 35-40 minutes, cover with foil if they get too dark.

Drizzle with honey and serve warm.

Recipe by Ashton Keefe

Honey Pecan Sticky Buns

October 18th, 2010 § 0 comments § permalink

Makes 6

INGREDIENTS

1 stick of unsalted butter
½ cup honey (plus more from drizzling)
½ cup brown rice syrup
2 tablespoons sugar
½ cup mascarpone cheese
½ cup creme fraiche
Store bought frozen puff pastry (thawed and brought to room temperature)
½ cup chopped and toasted pecans

PREPARATION

Preheat oven to 375°F.

Melt butter over the stove. Stir in honey, brown rice syrup, and sugar, and bring to a gentle simmer. Remove from heat and allow for it to cool.

Combine mascarpone and creme fraiche in a bowl and set aside.

Roll out puff pastry into large rectangle (this size will depend on brand of puff pastry) about the thickness of ¼”.

Brush dough with honey mixture going to about 1″ around. Next, spread mascarpone mixture evenly on top anf top with pecans.

Roll into a log and pinch seams to seal. Cut into 6.

Pour remaining honey mixture evening into muffin tins or loaf pan and place buns cut side down in pan.

Place buns in lower third of the oven and rotate half way through. Cook for about 35-40 minutes, cover with foil if they get too dark.

Drizzle with honey and serve warm.

©Recipe courtesy of Ashton Keefe.

Apple Slaw Salad with Sweet Herb Pecans

October 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 Granny Smith apples, julienned
1 bulb fennel, julienned
2 tablespoons crème fraiche
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons granulated sugar
1 tablespoon fresh dill, chopped fine
Salt
Pepper
Sweet Herb Pecans, recipe follows

PREPARATION

Place julienned apples in water with the juice of 1 lemon for about 10 minutes then strain.

Combine the apple and fennel in a bowl and Mix well.  Combine  the remainder of the ingredients in a mixing bowl and whisk well. Toss together with the apples and fennel.  Fold in pecans just before serving.

Sweet Herb Pecans

INGREDIENTS

½ cup pecans, halved
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
1 ½ teaspoons kosher salt
1 teaspoon fresh thyme, chopped
1 teaspoon fresh, chopped
½ teaspoon
½ teaspoon cayenne pepper

PREPARATION

Preheat oven to 350°F. In a small saucepan over low heat, combine all of the ingredients except pecans and warm untill sugar is melted and herbs are infused.  Toss oil-sugar-herb mixture with warm nuts.  Place the nuts on a lined baking sheet and bake in the oven for 10-12 minutes, let cool.

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