pecans

Sausage, Cranberry & Corn Bread Stuffing
FarmPlate Nov 10, 2010 Pecans 0 comments
From Gourmet, November 1997, recipe republished on Epicurious.com 1½ loaves corn bread, cut into ½-inch cubes 2 cups pecans, toasted 7 leeks (about 1 pound; white and pale green parts only), halved lengthwise then cut crosswise into ½-inch pieces 6 tablespoons unsalted butter 3 celery ribs, chopped Salt and ground black pepper ½ pound sweet Italian sausage, casings removed 2 cups fresh or unthawed frozen cranberries ¼ cup sugar ½ cup packed fresh flat-leaf parsley, chopped 2 cups chicken stock Preheat the oven to 325°F. Bake the corn bread in 2 large shallow baking pans until just dry, about 20 minutes. Transfer half of the corn bread to a large bowl. In a bowl of cold water, wash the leeks...
Holiday Nibbles
FarmPlate Dec 23, 2009 Pecans 0 comments
We've gathered a handful of easy hors d'oeuvre ideas from FarmPlate friends and staffers. They're not so much recipes as guides for turning what you might find in the fridge or pantry into tempting treats to serve when people stop by. Grilled Veggie Rolls That panini pan you got from Santa also works well for grilling sliced vegetables! Slice eggplant or zucchini about ½-inch thick, brush with olive oil and grill until cooked through. Let cool slightly, sprinkle with crumbled Vermont Creamery's goat's milk feta and a pinch of dried thyme. Roll up and secure with a toothpick. Ohpah! Spinach-Artichoke Dip Heat a little olive oil in a skillet and cook 1 pound washed and trimmed spinach or...
Carousel Cookies
FarmPlate Dec 09, 2009 Pecans 0 comments
from Heather Pringle As a kid, I never liked carousel cookies. When presented with a brightly colored sugar cookie that looked like a reindeer and a small cookie with nuts and jam, the decision was easy. When I grew up, I realized just how wonderful these slightly unusual cookies are—the combination of the crunchy nuts and the not-too-sweet preserves are a perfect afternoon snack on a lazy winter’s afternoon. 2 sticks (1 cup) unsalted butter, at room temperature ½ cup sugar 1 egg, separated 1 teaspoon pure vanilla extract ½ teaspoon salt 2 cups flour 1 cup chopped pecans ¼ cup strawberry jam ¼ cup apricot preserves Preheat the oven to 375ºF. Cream together the butter and sugar until light...
Pecan Puffs
FarmPlate Dec 09, 2009 Pecans 0 comments
from Kim Werner This recipe—passed down from my grandmother Muriel—is now a Werner family tradition. They are a cinch to make, which is lucky since these bite-sized morsels are much too easy to pop into your mouth, so they disappear quickly! 2 cups pecans 2 sticks (1 cup) butter, at room temperature ¼ cup sugar 2 teaspoons pure vanilla extract 2 cups cake flour ½ cup confectioners’ sugar Preheat the oven to 300ºF. Grease 2 baking sheets. Pulse the pecans in a blender or food processor until coarsely ground. Cream together the butter, sugar and vanilla. Stir in the flour and ground pecans. Roll the dough into small balls and arrange on the baking sheets about 1 inch apart. Bake for 45...