NPSA 75th Anniversary Cookbook by KellenComm

75TH ANNIVERSARY COOKBOOK

WWW.ILOVEPECANS.ORG

75TH ANNIVERSARY COOKBOOK Celebrating 75 Ways to Enjoy Pecans With their crisp texture and rich, buttery flavor, pecans are remarkably versatile. To celebrate their many uses, we are bringing pecans to life with 75 amazing recipes in honor of the National Pecan Shellers Association’s 75th anniversary. Whether you’re a novice in the kitchen or an expert culinarian, you’ll find an abundance of delicious recipe choices. From new creations to traditional favorites, you’ll find a range of original ideas from savory to sweet and simple to complex. Each recipe provides easy-to-follow steps for preparing delicious and healthy snacks, appetizers, soups salads, entrees, side dishes, desserts, beverages and breakfast options. Explore the variety of original recipes created by nationally renowned chefs from companies like Baskin Robbins, Cinnabon, and Outback Steakhouse, as well as bloggers like SouthernBite. com. These culinary experts met at the test kitchens of publishing giant Time Inc. Food Studios to test and develop recipes that are easy to prepare and exciting to taste.

Pecans - Beyond the Pie Long a Southern tradition, more pecan pies are consumed in the United States between the Thanksgiving and Christmas holidays than any other time of year. That’s also when pecans are at their best. But we have exciting recipes to enjoy pecans all year long like salads, healthy snacks, soups and so much more.

The Goodness of Pecans Pecans carry the American Heart Association’s “Heart Check” certification which means pecans are designated heart-healthy when enjoyed as part of a healthy eating pattern. There’s nothing like the satisfying crunch of a fresh pecan. Pecans are packed with 19 vitamins and minerals but remember, “It’s a handful, not a can-full” for each serving. Go ahead. Get creative. You can substitute pecans in any of your favorite recipes that call for nuts. And here’s a good buying tip: Most recipes call for chopped pecans, which are

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often less expensive than whole pecans – so purchase the chopped version and you’ll also save yourself an extra step in your preparation.

Storing Pecans How you store your pecans will make a difference in their freshness and flavor. Keep them in the refrigerator if you plan to use them within the next two months or so. For even longer safe-keeping, store pecans in your freezer, packed in freezerquality plastic bags or an air-tight container.

Where to Find Pecans Pecan farms and orchards can be found in 15 states spanning the southern half of the United States, from Georgia to Arizona. You’ll most likely find pecans at your favorite grocery store or farmer’s market. You can also order pecans online from members of the National Pecan Shellers Association. For a list of quality retailers, visit www.ILovePecans. org. Get cooking with new and tasty recipes!

75 Recipes to Celebrate NPSA’s 75th Anniversary The National Pecan Shellers Association would like to thank so many who contributed to the creation of this cookbook in celebration the association’s 75th Anniversary. The new cookbook features 75 recipes to celebrate 75 years of NPSA bringing healthy food options to people worldwide. Many of the association’s members, acclaimed chefs, research and development chefs, culinary influencers, recipe developers, photographers, nutritionists, and even employees of member companies, were all instrumental in bringing you a wide variety of recipes allowing you to share homemade delicious dishes with the ones you love.

For more information, visit the website www.ILovePecans.org/recipes or contact the editor, Diane Jackson NPSA headquarters 678.303.2961 djackson@kellencompany.com

Marion Laney Director of Photography and Still Photographer To bring these recipes to life, NPSA worked with famed professional photographer, Marion Laney (marionlaney.com), Marion guided us through the complicated and extensive process of creating high quality images, capturing the true essence of many recipes. Marion Laney, has a passion for shooting food. For fourteen seasons he was the director of photography with “Good East” with Alton Brown on Food Network, “Feasting on Waves” with Alton Brown, the FYI series “Rusty’s RockFest: Backstage with the Zac Brown Band,” and chefs like Rick Bayless in Mexico and many more. He’s also worked on numerous food related commercials like Publix, O’Charley’s, McDonalds, etc. Marion extends his passion for food as one of a six-member committee for the annual James Beard Foundation Broadcast and Journalism Awards (the Oscars of the culinary industry). Read more

Carolyn O’Neil Nutritionist, Author, Media Expert Presenting the nutrition story of the pecan was Carolyn O’Neil, M.S., R.D., noted nutrition expert, award winning food writer and author of Southern Living’s bestselling Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits. Carolyn reminds us “Pecans are part of a heart healthy diet with 19 vitamins and minerals but remember, it’s a ‘handful’ not a ‘can full’.” Read more

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CONTENTS Appetizers Roasted Pecans ........................................................... 7 Chili Cheese Log with Pecans................................... 8 Herbed Pecan Snack Mix........................................... 8 Buttered Pecan Popcorn............................................ 9 Pecan Smoked Trout Spread.................................... 9 Peppy Pecans ............................................................ 11

Soups Sweet Potato Soup with Buttered Pecans ............................................... 12 Pecan and Sautéed Onion Soup ........................... 14

Roasted Vegetable and Pecan Salad....................26 Romaine, Pecan and Pear Salad............................26 Salmon Nicoise Salad...............................................27 Mediterranean Chicken-Pecan Salad...................27 Spiced Pecan Spinach Salad with Strawberry Vinaigrette......................................29 Tossed Salad with Pecan Basil Vinaigrette Dressing...................................................30 Spinach and Pecan Salad with Lemon Dressing.................................................30 Warm Brussels Sprout Salad with Toasted Pecan Vinaigrette and Strawberry Basil Salt......................................... 31 Warm Pasta Salad with Pecans and Spinach.................................................................32

Chilled Spanish Pecan Soup................................... 14 Thai Red Curry Pecan Soup ................................... 15

Entrées

Salads

Asian Lettuce Wraps..................................................35

Beet Salad with Candied Pecans........................... 16 Asian Duck Salad with Watercress and Pecans.................................................................. 18

Pecan Sliders.............................................................. 37 Crispy Pecan Fish Fillets..........................................38 Crab Tacos with Corn, Pecan and Avocado................................................................39

Asparagus and Roasted Pepper Salad with Toasted Pecans.................................................. 18

Gumbo and Pecan Rouille (Butter)........................39

Fresh Pecan Topped Salad...................................... 19

Herbed Chicken Breast with Barley and Pecans.................................................................. 41

Layered Mason Jar Salad........................................ 21 Chicken Salad with Roasted Tomatoes.................22

Pacific Rim Pecan Crusted Turkey Cutlets..............................................................42

Pecan Romaine Salad...............................................23

Crunchy Pecan Crusted Lamb................................42

Pecan Spring Salad...................................................23

Pecan Four Cheese Pizza........................................43

Pecan Soba Noodle Bowl........................................24

Pecan Crusted Pork Tenderloin..............................43

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Pecan Catfish Po-Boy...............................................44

Pecan Phyllo Rolls......................................................69

Pecan Crusted Salmon with Apple Slaw.............. 47

Pecan Praline Sauce................................................. 70

Pecan-Pesto Pizza......................................................48

Silken Chocolate Pecan Tart................................... 70

Butternut Squash and Pecan Chili ........................48

Gluten and Sugar-Free Pecan Sandies................ 71

Pecan Pasta with Pesto and Bacon.......................49

Sugar Spiced Pecans................................................ 71

Rib Eye with Pecan Red Pepper Sauce................50

Yummy Rum Pound Cake.........................................72

Sides

Drinks

Broccoli Gratin with Horseradish and Georgia Pecans..................................................52

Pecan Vodka Mississippi Mule .............................. 74

Lemon Pecan Green Beans.....................................52 One Pot Mac & Cheese with Toasted Pecans .................................................53

Praline Old Fashioned .............................................. 76 Toasted Pecan Rum Smoothie................................ 76

Pecan Spelt Risotto...................................................55

Breakfast

Pecan Pesto Pasta.....................................................56

Apple Pecan Pancakes ............................................77

Pecan Orange Slaw...................................................56

Spinach Pecan Quiche ............................................ 78

Pecan Ricotta Dumplings.........................................57

Breakfast Panini with Pecans ................................. 78

Desserts

Pecan & Veggie Brunch Salad ...............................79 Pecan Granola Parfait ..............................................80

Simple Pecan Pie........................................................59 Banana Pecan Strudel .............................................60 Pecan Banana Bread ...............................................60 Chocolate Pecan Pie ................................................ 61 Chocolate Mousse and Pecan Croquant..................................................62 Mini Pecan Pies...........................................................64 Pecan Apricot Brown Sugar Cookie......................65 Gluten-free Pecan Cake............................................65 Pecan Cream Cheese Cookies...............................67 Pecan Gooey Butter Pie............................................68

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APPETIZERS

Roasted Pecans

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APPETIZERS

Roasted Pecans Ingredients • 1 1/2 lb. fresh pecan halves • 6 tbsp. unsalted butter • 1 tbsp. salt

Preparation Preheat oven to 350°F. Melt butter in saucepan. Pour into large mixing bowl, add pecan halves. Toss with a spoon and sprinkle salt evenly over the pecans, toss again. Spread the pecans in a single layer on a cookie sheet or in a shallow roasting pan. Roast uncovered for 15 – 20 minutes, tossing twice with a spoon. Drain on paper towels. Serve with cocktails or anytime as a snack.

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APPETIZERS

Herbed Pecan Snack Mix Chili Cheese Log with Pecans Ingredients • 1 packet chili seasoning • 16 oz. cream cheese (softened) • 3 tbsp. salsa • 1/2 cup pecans (chopped) • 1/2 cup Monterey Jack cheese (shredded)

Preparation Beat chili seasoning with cream cheese and salsa. Shape into a log and coat with pecans and Monterey Jack cheese. Chill until firm. Serve with assorted crackers and vegetables.

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Ingredients • 5 cups cereal (any combination of bite-size wheat, rice or corn squares; shredded wheat cereal; round toasted oat cereal; and crispy corn or rice cereal bites) • 1 1/2 cups pretzels or chow mein noodles • 1 cup pecan halves or pieces • 1/3 cup butter or regular margarine (melted) • 1 tbsp. dried parsley flakes • 1 tsp. dried thyme (crushed) • 1/2 tsp. celery salt • 1/2 tsp. onion powder

Preparation Preheat oven to 325°F. Combine cereals, pretzels (or chow mein noodles) and pecans in a 13x9x2” baking pan. In a bowl, stir melted butter (or margarine) and remaining ingredients together. Pour over cereal mixture, tossing gently until well coated. Bake at 325°F for 25 minutes, stirring once or twice Spread in a large shallow pan or on foil to cool before serving.

APPETIZERS

Buttered Pecan Popcorn Ingredients • 8 cups popped popcorn (about 1/3 to 1/2 cup unpopped) • Nonstick cooking spray • 1/2 cup pecan pieces • 2 tbsp. butter or margarine • 1/3 cup light corn syrup • 1/4 cup instant butter pecan pudding mix (dry) • 1/4 tsp. vanilla

Preparation Preheat oven to 300°F. After popping, discard unpopped popcorn kernels. Spray a 17x12x2” roasting pan with nonstick cooking spray. Place the popped corn and pecans in the pan. In a separate pan, heat butter and corn syrup, then stir in pudding mix and vanilla. Pour mixture over popcorn. Bake in oven at 300°F for 16 minutes, stirring halfway through baking. Remove pan from oven and turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces and serve.

Pecan Smoked Trout Spread Ingredients • Trout, cleaned and scaled and filleted • 1/4 cup mascarpone • 1 tbsp. preserved Lemon (or Lemon Zest) • 1 tbsp. tarragon • 1 tbsp. shallots, minced • 1 tsp. black pepper, ground • 6 dashes Tabasco or other hot sauce • 2 tbsp. pecan meal • 1/2 lb. whole pecans, in-shell for smoke, soaked thoroughly in water and drained. • Salt and sugar for cure (50:50 ratio)

Preparation Generously season trout filets with 50:50 salt/sugar mixture and let rest for 30 minutes. Rinse fillets and place on a hot smoke fire on grill using the in-shell pecans as the smoke source. Cool. Combine all ingredients and mix until combined. Chill. Serve on crostini with herb salad.

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APPETIZERS

Peppy Pecans

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APPETIZERS

Peppy Pecans Ingredients • 4 cups pecan halves • 4 tbsp. unsalted butter • 3 tbsp. dark Brown Sugar • 3 tbsp. light Brown Sugar • 1 tsp. dried ground orange peel • 1 tsp. cayenne pepper • 1 tsp. cinnamon • 1 tsp. cumin • 2 tsp. water

Preparation In a dry skillet, toast the nuts for about 4-5 minutes over medium heat. Stir the nuts occasionally until they begin browning. Add the butter stirring to coat the nuts as it melts. Toast and stir for about a minute until the nuts brown further. Add the brown sugar and spices and distribute them in the pan. Stir for about a minute then add the water to create a syrup and stir to coat the nuts. Cook for another minute stirring constantly. Remove from the heat and spread on a piece of parchment paper over a cooling rack. Serve as a garnish, snack, appetizer, or package as a gift.

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SOUPS

Sweet Potato Soup with Buttered Pecans Ingredients • 3/4 cup onion (finely chopped) • 1 cup leeks (washed, drained and finely chopped) • 2 large garlic cloves (minced) • 3 large carrots (sliced thin) • 1 bay leaf • 3 tbsp. melted butter or margarine • 2 lbs. sweet potatoes (peeled, halved lengthwise, sliced thin) • 1 russet potato (peeled, halved lengthwise, sliced thin) • 5 cups chicken broth (plus additional quantity to thin soup, if desired) • 3/4 cup dry white wine • 1 1/2 cups water • Sour cream (for topping) Buttered Pecans: • 3/4 cups pecans (chopped) • 2 tbsp. unsalted butter

Preparation Cook the onion, leek, garlic, carrots and bay leaf in butter over moderate heat, stirring until the vegetables are softened. Add the sweet potatoes, russet potato, broth, wine and water. Cover and simmer the mixture for 15-20 minutes, or until the potatoes are very tender. Discard the bay leaf. In a blender, puree the mixture in batches until very smooth and transfer each batch into one large pot. Add additional broth to pot to thin soup (if desired), and season with salt and pepper to taste.

Buttered Pecans: In a skillet, cook pecans in butter (salt to taste) over moderate heat, stirring occasionally. Stir for 10 minutes or until pecans are golden brown, then transfer to paper towel to drain. Top each bowl of soup with a dollop of sour cream and buttered pecans before serving.

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SOUPS

Sweet Potato Soup with Buttered Pecans

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SOUPS

Pecan and Sautéed Onion Soup Ingredients • 3 tbsp. pecan oil • 1 cup sweet onion, diced • 3 Cloves fresh garlic, crushed • 6 oz tomato paste • 1 1/2 quarts chicken stock • 2 cups half & half • 2 chipotle or adobo peppers, to taste • 2-3 cups pecan, pieces • 3 tbsp. lime juice • Salt and pepper, to taste

Preparation Sauté onion and garlic in Pecan Oil until translucent. Add tomato paste and Chipotle, stir, Add the chicken stock and half & half. Bring to a boil then turn down to a simmer. Add pecan pieces and simmer for 30 min. Puree half the soup until smooth then add back to combine. Finish with fresh lime juice to taste. Garnish with chopped pecans and nut oil.

Chilled Spanish Pecan Soup Ingredients • 1 head garlic • 2 slices of day old sourdough bread, crust removed • 2 cups vegetable stock • 1 cup chopped pecan nuts • 1 cup extra virgin olive oil • 1 tbsp. sherry vinegar • 1/2 tsp. salt • 1 cup seedless green grapes, halved

Preparation Preheat oven to 400°F. Wrap the garlic in aluminum foil. Bake for 30 to 35 minutes, or until the cloves feel soft when pressed. Remove from oven and when cool enough to handle, squeeze out the garlic cloves. Soak the sourdough bread in water until very soggy. Squeeze out excess water. In a food processor or blender, pulse the garlic cloves, the soaked bread, vegetable stock pecans, olive oil, sherry vinegar and salt until smooth. Chill until ready to serve. To serve, pour the chilled soup into serving bowls. Garnish with halved grapes and a drizzle of extra virgin olive oil.

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SOUPS

Thai Red Curry Pecan Soup Ingredients • 1/2 cup red onion, minced • 4 cloves garlic • 1 minced jalapeno or serrano green chile • 3 tbsp. young minced ginger • 1/4 cup pecan pieces • 1/2 cup seeded and minced butternut squash • 1 1/2 cups Coconut Milk • 1 1/2 cups chicken broth • 1 1/2 tbsp. + 1 tbsp. Sriracha • 1 tbsp. + 1 tbsp. Pecan oil or clarified butter • Shrimp, 16/20 count, head-on, 6 each, chopped • 1 Halved Lime • 2 tbsp. sugar (raw)

Preparation Heat pecan oil or clarified butter over medium heat. Add onions, garlic, chile, ginger, and pecan pieces. Sweat, stirring, until tender. Add 1.5 tbsp. Sriracha to vegetables. Toast and stir. Add Coconut Milk and Chicken Broth. Bring to a simmer. Add Butternut Squash. Simmer 20 minutes. Purée in batches in blender, return to pot. Bring to a simmer, turn off heat. Add Shrimp. Let sit for 5 minutes. Stir in juice of one lime half. Serve into individual bowls. In another bowl, combine the 1 tbsp. Sriracha, 1 tbsp. Pecan oil or butter, and the juice of the other lime half. Stir until well combined, and use as a garnish in individual bowls.

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SALADS

Beet Salad with Candied Pecans Ingredients • 3 oz. salt roasted root vegetables (recipe follows) • 2 oz. honey whipped ricotta (recipe follows) • 0.75 oz. serrano ham • 0.5 oz. candied pecans • 4 ea. breakfast radish, shaved 1/8” • 10 ea. micro herbs • Cracked pepper

Preparation Portion Honey Whipped Ricotta cheese across the center of a plate. Place the Serrano ham over and around the ricotta cheese. Place the Salt Roasted beets and turnips around the ham. Place the pecans and radish in between the vegetables. Finish with an extra drizzle of honey and a few turns of the pepper mill. Top with micro greens.

Salt Roasted Root Vegetables Ingredients • 1 lb. baby red beets, washed, tops trimmed and left unpeeled • 1 lb. baby turnips, washed, tops trimmed and left unpeeled • 1 cup kosher salt • 0.5 cup white balsamic vinegar

Preparation

with the remainder of the salt. Close the foil around the beets and roast in 375°F oven for 30 min. Remove the root vegetables for the oven and test for doneness with the tip of a small knife. The vegetables should be tender. Remove the beets and turnips from the foil and rinse gently under cool water to remove the salt. The skin from the vegetables can easily be removed with a paper towel under running water. Trim the tips with a paring knife. After the vegetables are peeled, quarter into 4 sections. Set the beets aside. Place the turnips in a small bowl and add ½ cup of white balsamic vinegar. The turnips should marinate in the vinegar for approx. 20 min. Remove the turnips from the vinegar and set aside.

Honey Whipped Ricotta Ingredients • 12 oz. fresh ricotta cheese • 4 oz. heavy whipping cream • 2 oz. truffle honey (any flavored honey will work) • To taste – kosher salt

Preparation Combine the ricotta, heavy cream, and honey in a large bowl and whip using a whisk until light and fluffy, about 1 minute (or place in a bowl and whip using a hand-held mixer until light and fluffy.

Place ½ cup of salt in a 1×1 section of aluminum foil. Place the beets and turnips on top of the salt next to one another. Cover

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SALADS

Beet Salad with Candied Pecans

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SALADS

Asian Duck Salad with Watercress and Pecans Ingredients Dressing: • ¼ cup light olive oil or vegetable oil • 2 tbsp. balsamic vinegar • 2 tbsp. reduced-sodium soy sauce • 1 tbsp. honey • 2 small cloves garlic, chopped • 1 tsp. grated peeled fresh ginger • 1 tsp. toasted sesame oil Salad: • 2 tsp. vegetable oil • 2 skinless duck breasts, 4 oz. each (or substitute chicken or turkey) • 1/8 tsp. salt • 1 bunch (6 oz.) watercress • 1 large carrot, peeled

• ¾ cup toasted pecan halves • 2 tbsp. minced radish, red part only (optional)

Preparation Dressing: In a blender or small food processor, combine all Ginger Dressing ingredients; mix until garlic is very finely chopped and ingredients are well blended. Set aside while preparing salad.

Salad: Heat the 2 tsp. oil in medium skillet over high heat. Sprinkle duck breasts with salt. When oil is hot but not yet smoking, add duck. Reduce heat to medium high and cook until well browned—about 5 minutes; turn duck breasts and cook until browned on other side but pink in

the middle—about 4 to 5 minutes longer. Transfer duck to cutting board and let rest 5 minutes. Meanwhile, remove and discard tough stems from watercress. Cut carrot into thin matchsticksize sticks and combine with watercress. Toss salad mixture with half the Ginger Dressing. Mix remaining dressing with the pecans. To serve, thinly slice duck and divide among four serving plates, fanning slices. Arrange watercress mixture in a small mound on each plate and spoon pecans on top. If desired, sprinkle with radish to garnish. Courtesy of Georgia Pecan Commission

Asparagus and Roasted Pepper Salad with Toasted Pecans Ingredients • 20 thin asparagus spears • 12 oz. jar roasted peppers, preferably red and yellow mixed, drained • 2/3 cup chopped toasted pecans • 1/4 cup chopped fresh basil leaves • 1 1/2 tbsp. fresh lemon juice • 1 tsp. sherry or wine vinegar • 1/2 tsp. Dijon mustard • 1/4 tsp. salt • 1/4 cup extra-virgin olive oil • 1/4 lb. mixed salad greens

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Preparation Break off tough ends of asparagus. Heat 1 inch of water to boiling in a deep skillet. Add asparagus and cook two minutes to blanch. Drain and transfer asparagus to bowl of ice water to quickly chill. Drain and set aside or wrap and refrigerate until serving. In a medium bowl, stir together peppers, pecans, and basil. In a small bowl, whisk together lemon juice, vinegar, mustard, and salt to blend; whisk in oil to make dressing. To serve, mound salad greens in center of serving platter; arrange asparagus in two clusters on opposite sides of greens. Spoon pecan mixture over greens and asparagus; drizzle dressing over all. Courtesy of Georgia Pecan Commission

SALADS

Fresh Pecan Topped Salad Ingredients: • 2 tbsp. miso (red) • 1/4 cup rice wine vinegar • 2 tsp. honey • Juice of 1/2 lemon • 1/4 cup pecan oil • 1 tsp. shichimi pepper (or substitute chili flake) • 4 tbsp. pecan pieces (small) • Salt and pepper for taste

Preparation Combine Miso, Honey, and Vinegar. Drizzle in oil while whisking to emulsify. Add the remaining ingredients and season to taste.

Served on a salad of: Frisee (or other chicories like escarole or radicchio) Arugula Caramelized persimmon Roasted squash (such as Delicata) Pomegranate seeds Pecans, toasted with a little pecan oil, brown sugar and pomegranate powder *Other additions: toasted pumpkin seeds or feta cheese.

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SALADS

Chicken Salad with Roasted Tomatoes

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SALADS

Layered Mason Jar Salad Ingredients For the Vinaigrette: • 1/4 cup pecan oil • 3 tbsp. apple cider vinegar • 1 tbsp. honey • 1/2 tsp. kosher salt • 1/8 tsp. black pepper • 2 cara cara oranges, zested For the Salad: • 1 1/2 pounds Brussels sprouts • 1/2 cup red onion, thinly sliced • 2 cara cara oranges, segmented • 1 pound shrimp (40-60 count) cooked, peeled and deveined • 2 yellow bell peppers, diced • 1 cup pecan halves, toasted • 4 (12-ounce) mason jars with lids

Preparation Preheat your oven to 500°F Place the Brussel sprouts in a single layer on a baking sheet and roast until lightly charred, about 10 to 15 minutes. Remove from the oven. When cool enough to handle, shave into thin strands and set aside. In a small bowl, whisk together the pecan oil, cider vinegar, honey, salt, black pepper and orange zest until well combined. To assemble the salad, pour 2 tbsp. of vinaigrette into each Mason jar. Evenly distribute layers of sliced red onion, orange segments, shrimp, diced yellow peppers and shaved Brussel sprouts. Top with toasted pecans halves. Seal with a lid and refrigerated until ready to eat.

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SALADS

Chicken Salad with Roasted Tomatoes Ingredients • ½ cup pecans, finely chopped and toasted • ½ cup panko (Japanese breadcrumbs) • ½ tsp. kosher salt • ¼ tsp. cayenne pepper • Freshly ground black pepper, to taste • 3 tbsp. butter • 2 boneless, skinless chicken breasts • 3 tbsp. olive oil • ½ pound cherry tomatoes • 1 tbsp. olive oil

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• Kosher salt and freshly ground black pepper, to taste • 4 cups mixed greens • Red onion slices • Cucumber slices • 2 ounces blue cheese • Ranch or balsamic vinaigrette dressing

Preparation Preheat oven to 400°F. Mix together pecans, panko, salt, cayenne and black pepper. Melt butter and oil in ovenproof skillet over mediumhigh heat. Dredge chicken in pecan

panko mixture. Sauté in skillet until brown on bottom – about 2 minutes. Turn chicken over and place skillet in oven. Bake 15 to 18 minutes until cooked through. Set aside. Slice when cool. Lower oven temperature to 350°F. Arrange tomatoes on baking sheet and toss with olive oil. Bake 30 minutes. Remove from oven and season with salt and pepper. Set aside. To assemble, divide greens between two plates. Arrange red onion, cucumber, roasted tomatoes and chicken over greens. Top with blue cheese, if desired. Serve with ranch dressing or balsamic vinaigrette dressing.

SALADS

Pecan Romaine Salad Ingredients • 1 cup toasted pecan halves • 1/2 cup, crumbled goat cheese • 1/2cup pomegranate seeds • 1 bag of hearts of romaine lettuce, leaves separated • Balsamic fig vinaigrette, to taste

Preparation Toast pecans in a 350°F oven for 10 minutes, or until golden brown. On individual salad plates place a few leaves of Romaine lettuce. Sprinkle leaves with Goat Cheese Crumbles, toasted Pecan Halves, and Pomegranate Seeds. Lightly dress with Balsamic Fig Vinaigrette.

Pecan Spring Salad Ingredients • 6 cups green salad • 1-1/2 cups canned mandarin oranges, drained • 1-1/2 cups pecans, chopped • 6 green onions, chopped • 7 ounces Feta cheese • 8 tbsp. vinaigrette dressing (can be flavored such as raspberry)

Preparation Mix together all ingredients except vinaigrette. Add vinaigrette just before serving.

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SALADS

Pecan Soba Noodle Bowl Ingredients • 1/4 cup pecan pieces, toasted • 2 cups soba noodles, cooked • 1 cup pomegranate seeds • 1/2 cup romaine lettuce, shredded • 1/2 cup (recipe below) carrot julienne, pickled • 2 tbsp. fresh mint (chiffonade) • 3/4 cup (recipe below) pecan curry dressing

Preparation Combine all ingredients except shredded lettuce. Mix in mixing bowl until well incorporated. Place in serving bowl and garnish with lettuce.

Carrot Julienne Pickle Ingredients • 1/2 cup carrot, julienned • 1/2 tsp. Salt • 1 tbsp. sugar • 1/4 cup white vinegar • 1/4 tsp. cayenne pepper

Pecan Curry Dressing Ingredients • 1 tbsp. butter • 2 tsp. salt • ¼ cup lemon grass (slivered) • 2 tbsp. rice wine vinegar • 2 tbsp. garlic, fresh, sliced • 1 tbsp. turmeric, fresh, sliced • 2 tbsp. ginger, fresh, sliced • 1 tbsp. soy glaze • 14 oz. can coconut milk • 2 tbsp. Sriracha sauce • 1/4 cup pecan pieces, toasted

Preparation In sauté pan on medium heat, heat butter and salt, and sauté the lemongrass, garlic, ginger, turmeric until wilted. Add the coconut milk, soy glaze, and bring to a simmer. Cook for 10 minutes. Blend in a blender until smooth. Strain and place back in blender. Add remaining ingredients (Sriracha Sauce and Pecan Pieces). Blend until smooth.

Preparation Combine all ingredients in mixing bowl until well incorporated. Marinate for five minutes.

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SALADS

Pecan Soba Noodle Bowl

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SALADS

Roasted Vegetable and Pecan Salad Ingredients • 2 medium zucchini • 2 medium summer squash • 1 red onion • 4 plum tomatoes • 3/4 cup chopped pecans • 4 tsp. olive oil • 1/2 tsp. salt, divided • 2 to 3 tsp. balsamic vinegar • 4 cups mixed salad greens • 24 pecan halves • Parmesan cheese shavings (optional)

Preparation Preheat oven to 400°F. Lightly oil two baking sheets. Cut zucchini and summer squash lengthwise in half, then cut each half crosswise into large chunks (about 1 1/2inch thick). In medium bowl, toss zucchini and squash with chopped pecans, 2 tsp. olive oil, and 1/4 tsp. salt. Spread mixture in a single layer on one baking sheet. Set aside. Cut red onion into 1-inch thick wedges and place in same bowl. Cut tomatoes lengthwise into quarters and add to onion. Toss onion and tomatoes with remaining 2 tsp. oil and 1/4 tsp. salt. Spread mixture in a single layer on second baking sheet. Roast all vegetables 5 minutes. Turn vegetables and pecans and roast 4 to 5 minutes

longer or until most of the vegetables are just tender and lightly browned-do not overcook. Combine all the vegetables and chopped pecans in a large bowl, sprinkle with vinegar and gently stir. To serve, divide salad greens among plates. Top each with a mixture of vegetables and chopped pecans. Pour any liquid in bowl over vegetables. Garnish each serving with 3 pecan halves and, if desired, Parmesan cheese. Courtesy of Georgia Pecan Commission

Romaine, Pecan and Pear Salad Ingredients • 6 cups romaine lettuce, washed and torn • 1 cup radicchio, washed and torn • 1/4 cup parsley, chopped • 2 shallots, thinly sliced • 2 bosc pears, thinly sliced • 1 cup pecans • 3/4 cup dried cherries • 1/4 cup raspberry or red wine vinaigrette dressing • 1/3 cup feta cheese, optional

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Preparation Place Romaine, radicchio, parsley and shallots in large bowl and toss gently. Arrange pears, pecans and dried cherries on greens. Pour dressing over salad and toss. Top with feta cheese, if desired. Dressing may be passed separately.

SALADS

Salmon Nicoise Salad Ingredients • 8 ounce salmon filet • 2 tsp. olive oil • Kosher salt and freshly ground pepper • 2 lemons • 6 small red new potatoes • 1 cup fresh green beans • 3 hard cooked eggs, peeled and sliced • 1 cup pecans • 1/3 cup Nicoise olives • 2 tbsp. capers • 1/2 cup cherry tomatoes • Watercress for garnish • 1/4 cup red wine vinaigrette or blue cheese dressing

Preparation Prepare coals in barbecue (or gas) grill. Brush salmon with olive oil and season with salt and black pepper. Cut lemons in half. Grill salmon, skin side down until just cooked through, 3 to 5 minutes. Place lemons on grill with salmon, cut side down and grill until beginning to brown. Remove lemons and salmon from grill and set aside. Cut potatoes in half and steam until tender, about 15 minutes. Chill until ready to use. Steam green beans until just tender. Chill until ready to use. To assemble salad, arrange lemons, potatoes, green beans, sliced eggs, and pecans. Add olives, capers and tomatoes around salmon. Serve with dressing of choice.

Mediterranean Chicken-Pecan Salad Ingredients • 5 medium-sized tomatoes (about 1 lb., cut into thin wedges) • 1/2 cup fresh basil (chopped) • 1 tbsp. olive oil • 1 tbsp. fresh lemon juice • 1 large garlic clove (minced) • 3 cup saffron-flavored rice (cooked) • 3 chicken breast halves (roasted or grilled, cut into strips) • 1/2 cup plus 1 tbsp. pecan pieces or halves (toasted) • 2 cup mixed salad greens

Preparation In a bowl, combine tomatoes, basil, olive oil, lemon juice and garlic. Marinate at room temperature for 20 minutes. Add cooked rice and cooked chicken strips to bowl and stir. Fold in ½ cup of pecans. Spoon salad into center of serving plates and surround with greens. Scatter remaining pecans over top of each salad. Courtesy of Georgia Pecan Commission

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SALADS

Spiced Pecan Spinach Salad with Strawberry Vinaigrette

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ÂŠ2018 National Pecan Shellers Association

SALADS

Spiced Pecan Spinach Salad with Strawberry Vinaigrette Ingredients • 1 cup pecans halves • 1 egg white • 1 1/2 tbsp. Pecan Spice Blend (recipe follows) or Chinese five spice powder • 2 tbsp. strawberry preserves • 2 tbsp. cider vinegar • 1 tbsp. water • 1/4 tsp. salt • 1/4 tsp. black pepper • 1/4 cup pecan or vegetable oil • 4 cups spinach • 3 green onions, thinly sliced. • 1/4 cup crumbled feta cheese

Pecan Spice Blend • 2 tbsp. salt • 3 tbsp. sugar • 3 tbsp. smoked paprika • 2 1/2 tbsp. powdered garlic • 2 1/2 tbsp. dried lemon peel • 1 1/2 tsp. ground cumin • 3/4 tsp. crushed rosemary

Preparation In a small bowl, whisk together all spice ingredients. Store in a jar or other airtight container.

Preparation Preheat oven to 375°F. In a large mixing bowl, whisk egg white until frothy. Add the pecan halves and toss to coat well. Sprinkle evenly with spice blend and toss to coat well. Spread pecans in a single layer on a foil lined baking sheet sprayed with cooking spray. Bake, stirring once or twice, until browned, crisp and well toasted, about 12 minutes. While pecans are toasting, whisk together the strawberry preserves, the vinegar, water, salt and black pepper. Whisk in oil in a slow and steady stream until incorporated. To serve Spiced Pecan Spinach Salad, plate the spinach onto a serving platter. Top with spiced pecans, green onion and feta cheese. Drizzle with Strawberry Vinaigrette.

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SALADS

Tossed Salad with Pecan Basil Vinaigrette Dressing Ingredients • 1/2 cup fresh basil (chopped) • 1/4 cup fresh lemon juice • 1/4 cup olive oil • 1/4 cup vegetable oil • 1/3 cup pecans (chopped) • Salt and pepper for taste • Sliced tomatoes and/or salad greens

Preparation In a bowl, combine basil and lemon juice. Whisk in oils and season with salt and pepper to taste. At the last minute, fold in pecans. Serve drizzled over sliced tomatoes and/or salad greens. Courtesy of Georgia Pecan Commission

Spinach and Pecan Salad with Lemon Dressing Ingredients • 1 lb. fresh spinach, cleaned and trimmed • 1-1/2 cups of pecans, chopped (may also use pecan halves) • 1 clove garlic (minced) • 1 tsp. sugar • 1 lemon rind, grated • 1/2 tsp. salt • 1/4 tsp. pepper • 3 tbsp. lemon juice • 3 tbsp. sour cream • 1/2 cup oil

Preparation Blend all ingredients except spinach for 15 seconds. Toss with spinach and serve.

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SALADS

Warm Brussels Sprout Salad with Toasted Pecan Vinaigrette and Strawberry Basil Salt Vinaigrette

Salad

Ingredients

• 1 cup pecan oil • 2 tbsp. cider vinegar • 2 tsp. honey • 1/2 cup toasted pecans • 1 tbsp. Creole mustard • 1.5 tsp. Creole seasoning

Preparation Add all ingredients to a blender and puree until an even colored paste is created. Add all ingredients to a food processor and blend until an evenly colored salt mixture is made. If the salt appears to be wet, pour mixture onto a baking sheet and heat at 20°F until dry.

• Salt • 2 oz. dried strawberry • 1 cup salt • 3-4 fresh basil leaves

Preparation Quarter 2 lbs. of Brussels sprouts and quickly blanch them. In a warm sauté pan, add 4 tbsp. of the vinaigrette and add the Brussels sprouts along with 1/4 shaved red onion. Heat and toss the salad until evenly coated with the vinaigrette. Top with shaved Parmesan and strawberry basil salt.

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SALADS

Warm Pasta Salad with Pecans and Spinach Ingredients • 8 oz. rigatoni pasta • 1/4 cup Italian or Greek dressing • 2 tbsp. olive oil • 1/2 cup sweet onion, chopped • 1 clove garlic, minced • 5 oz. baby spinach • 1 cup ricotta cheese • 1/2 tsp. kosher salt • Fresh ground black pepper, to taste • 1/2 cup toasted pecans

Preparation Cook pasta in 2 quarts boiling, salted water until al dente, 7 to 8 minutes. Transfer pasta to large bowl and toss with dressing. Keep warm. Heat olive oil in skillet over mediumhigh heat. Sauté onions 3 to 4 minutes until they begin to become translucent. Add garlic and sauté 1 minute longer, stirring constantly. Add spinach to skillet and sauté until just beginning to wilt, 2 to 3 minutes. Combine with pasta and mix in ricotta cheese. Season with salt and pepper. Top with toasted pecans.

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SALADS

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ENTRÉES

Asian Lettuce Wraps

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ENTRÉES

Asian Lettuce Wraps Ingredients • 1 lemongrass stalk, finely minced or 2 tbsp. grated lemon or lime zest • 4 cloves garlic • 1/2 bunch fresh cilantro • 1 large shallot, chopped • 1 red Fresno or Serrano chili pepper, seeded • 3 tbsp. lime juice

• 1 tbsp. fish sauce or soy sauce • 1 ½ tsp. demerara or granulated sugar • 2 tbsp. pecan oil • 1 pound ground lamb, turkey, pork or beef • 1/2 cup pecan meal, toasted • 8 bibb lettuce leaves

Preparation

In a food processor, pulse the lemongrass and garlic until finely chopped. Add the cilantro, shallot and chili pepper and pulse until finely chopped. Transfer to a bowl and set aside. In a small bowl, whisk together the lime juice, fish sauce, and sugar until dissolved. Set aside. In a large skillet, heat the pecan oil over high heat. Add lamb to the skillet and cook until meat is cooked through and crispy, about 15 minutes. Transfer lamb to a medium bowl and let come to room temperature. In the same skillet, cook the lemongrass mixture, stirring often, until fragrant, about 10 minutes. Toss together the cooked lamb, the lemongrass mixture and the toasted pecan meal and lime dressing until well incorporated. To serve, place 2 tbsp. of lamb mixture onto a Bibb lettuce leave. Top with your favorite garnish. Fold like a taco, eat and enjoy!

Garnish for Serving: • Pecan pieces, toasted • Sliced cucumbers • Julienned carrots • Lime wedges • Mint sprigs • Cilantro sprigs • Thin sliced chili peppers

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ENTRÉES

Butternut Squash and Pecan Chili

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Pecan Sliders Ingredients • 1 cup pecan pieces • 1/2 cup mushroom slices • 1/4 cup diced onion • 1 tsp. miso paste • 1 tsp. tomato paste • 4 tbsp. panko • 1 large egg, lightly beaten • Salt and pepper to taste • Pecan oil as needed

Preparation Sauté onions, mushrooms and Pecans in a hot pan until onions are translucent. Add in tomato paste and miso and cook for 5 minutes. Cool mixture and add panko and egg. Form into patties. Brown patties in Pecan Oil for 5 minutes and then turn and brown on other side. Place on bun with condiments of your choice.

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Crispy Pecan Fish Fillets Ingredients • 11/2 lbs. fish fillets (catfish, snapper, flounder or fish of choice) • 1 cups milk • 1 tbsp. Tabasco sauce • 1/2 tsp. salt • 2 cups yellow cornmeal • 1 stick of unsalted butter (8 tbsp.) • 1/4 cup vegetable oil • 1 cup pecans (chopped) • 1 cup fresh parsley (chopped) • 1/2 cup fresh lemon juice

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Preparation Wash fish fillets under cold running water and place in bowl with milk, Tabasco and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain fillets and dredge in the cornmeal. Heat 2 tbsp. each of butter and vegetable oil in skillet over medium-high heat. Fry cornmeal-covered fillets until crispy and brown (about 2 minutes on each side). Remove from pan with slotted spatula and drain on paper towels. Repeat until all fish is fried. Keep warm. Drain the skillet and add remaining butter. Place over

medium heat and when melted, add pecans. Stir constantly while pecans brown. Add parsley and lemon juice and stir. Pour sauce over fillets and serve immediately.

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Crab Tacos with Corn, Pecan and Avocado Ingredients • 8 oz. crabmeat • 10 grape or cherry tomatoes, quartered • 1/2 cup drained canned corn • 1/4 cup thinly sliced red onion • 1/2 green bell pepper, seeded and finely chopped • 1/4 cup fresh lime juice • 2 to 3 tbsp. chopped pickled jalapeno • 2 tbsp. pickling liquid from jalapenos • 1 tbsp. finely chopped cilantro • 1 ripe avocado • 1/4 tsp. salt • 2/3 cup pecan halves, toasted • 6 corn taco shells

Preparation Several hours or day before serving, combine crabmeat, tomatoes, corn, red onion, bell pepper, lime juice, pickled jalapenos and their liquid, and the cilantro in a medium bowl. Mix well, cover and refrigerate at least 2 hours or overnight. Just before serving, stir pecans into crab mixture. Peel and pit avocado; mash with salt to form a paste. Spread a thin layer of avocado paste inside each taco shell. Fill shells with crab mixture and serve. Courtesy of Georgia Pecan Commission

Gumbo and Pecan Rouille (Butter) Ingredients: • 4 cups pecan pieces • 1 & 1/2 tbsp. sugar, granulated • 1 tsp. salt, kosher

Preparation Place pecans on a baking pan and roast pecans in a 350°F oven for 10-12 minutes or until golden brown. Remove pecans from oven and place in a food processor. Add salt and sugar and purée the mixture into butter. Take a spatula and scrape down the sides of the food processor bowl. Continue blending the mixture until smooth, about 3-4 minutes. To serve with gumbo: Drizzle or swirl a tbsp. (or to taste), over a hot bowl of gumbo.

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ENTRÉES

Herbed Chicken Breast with Barley and Pecans

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ENTRÉES

Herbed Chicken Breast with Barley and Pecans Ingredients • 1 1/2 cups pearled barley • 3 1/2 cups water • 3/4 tsp. kosher salt, divided • 2 small shallots, minced • 2 lemons, zested and juiced • 2 tbsp. pecan or olive oil, divided • 1/4 cup pecan halves or pieces • 1 lb. boneless, skinless chicken breast cutlets • 4 sprigs fresh oregano, leaves picked and chopped • 4 sprigs parsley, leaves picked and chopped • 4 cups arugula (or another spicy green)

Preparation In a medium saucepan with a lid, combine barley, water and 1/2 tsp. kosher salt. Bring to a boil over high heat, reduce heat to low, cover and simmer until barley is tender and all the liquid has been absorbed, about 15 to 20 minutes. Remove from heat and stir in the shallots, lemon juice and 1 tbsp. pecan oil. Keep warm. Heat a skillet over medium-high heat. Add the pecans, and toast by tossing and stirring frequently until they start to become toasted and fragrant, about 2 to 3 minutes. Remove pecans from skillet and set aside. To the same skillet, add 1 tbsp. pecan oil and heat over medium high heat. Season the chicken on both sides with a 1/4 tsp. salt. Add the chicken to the skillet and sauté until browned on the bottom, 3 to 4 minutes. Flip and continue sautéing until the chicken is browned and cooked through, 2 to 3 minutes more. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer chicken to a platter. Sprinkle both sides with chopped parsley and oregano. Cover and keep warm. Allow to rest at least 5 minutes before serving. To serve, stir arugula and toasted pecans into the warm barley and transfer to a serving platter. Thinly slice the chicken breast and serve on top of barley salad.

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ENTRÉES

Pacific Rim Pecan Crusted Turkey Cutlets Ingredients

Preparation Preheat broiler and grease broiler rack. In a shallow bowl, mix together the hoisin sauce, soy sauce, sesame oil, rice vinegar, hot sauce and ginger. Place pecans on wax paper. Dip each turkey cutlet into the hoisin liquid mixture and then into the pecans, pressing so the pecans stick. Place on broiler-pan rack. Broil 6 inches from heat, 3-4 minutes per side. While cutlets are cooking, transfer remaining liquid mixture to a saucepan and bring to boil. Lower heat and keep liquid warm over low heat. Cook the ramen noodles without the seasoning pack according to package directions. To serve, place ramen noodles onto six dinner plates, then top with a cutlet and drizzle with warm sauce.

• 1/4 cup hoisin sauce* • 2 tbsp. soy sauce • 1 tbsp. sesame oil • 1 tbsp. seasoned rice vinegar • 1 tsp. liquid hot sauce • 1/4 tsp. ground ginger • 2 cups finely ground pecans • 6 turkey cutlets • 12 ounces ramen noodles *Hoisin sauce is available in the Asian section of the grocery store.

Crunchy Pecan Crusted Lamb Ingredients • 2 racks of lamb, frenched • 2 oz white rum • 3 oz whole grain Dijon mustard • 2 tbsp. light brown sugar • 1/2 cup panko breadcrumbs • 1/2 cup pecan pieces • 2 tbsp. olive oil • salt and pepper to taste

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Preparation: In a food processor pulse the pecans to the same size as the panko bread crumbs. Combine with breadcrumbs and set to the side and reserve. Combine the rum, mustard and sugar and mix until completely dissolved. Season the lamb racks with salt, pepper and olive oil. Grill the lamb for 2-3 min each side and reserve. Coat the lamb rack with the mustard-rum mixture and then follow that with a coating of the pecan and panko breadcrumb mixture. Finish cooking in a 35°F oven until desired internal temperature has been reached (125-128 for medium-medium rare). Let the lamb rest at room temperature for 5-8 min before slicing into lamb chops and serve.

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Pecan Four Cheese Pizza Ingredients • 1 12″ prepared pizza crust • 1 tbsp. olive oil • 2 large onions, sliced • 3 tbsp. goat cheese, softened • 3 tbsp. cream cheese, softened • 1/2 cup feta cheese, crumbled • 1 cup shredded mozzarella cheese • 2/3 cup coarsely chopped pecans • Chopped parsley for garnish

Preparation Preheat oven to 450°F. Place pizza crust on cookie sheet. In frying pan, heat oil. Add onions and cook slowly until caramelized, about 20 minutes. Cool slightly. Mix the goat and cream cheese together and spread on crust; spread the cooked onions over the cheese. Sprinkle the feta and mozzarella cheeses over the onions; top with the pecan pieces. Bake for about 5 minutes or until cheeses melt. Sprinkle parsley over top before serving. Cut into 6 wedges to serve. Courtesy of Georgia Pecan Commission

Pecan Crusted Pork Tenderloin Ingredients 2 pork tenderloins salt and pepper to taste 1/2 cup pecan meal 4 strips bacon

Preparation Preheat oven to 375°F. Season both sides of pork with salt and pepper. Coat both sides well with pecan meal. Dust bacon with pecan meal and pepper. Wrap pork in the dusted bacon. Roast pork in oven on a foil covered sheet pan, until bacon is fully cooked and pork reaches an internal temperature of 135°F.

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ENTRÉES

Pecan Catfish Po-Boy Ingredients • 5 oz. unbleached cake flour • 3 oz. fine ground corn meal • 5 oz. white rice flour • 0.75 cup pecan vodka (or any regular vodka) • 1 oz. pecan meal • 1 cup corn starch for dredging • 1 ea. large egg, beaten • 1.5 cups cold sparkling water (unsweetened) • 10 oz. skinless catfish fillets, 4-5 oz. portions • 1.5 qt. pecan oil (for frying) • 0.5 oz. kosher salt • Pecan Sriracha remoulade (recipe below)

Preparation Heat the pecan oil in a 5 quart Dutch oven until oil reaches to 375°F on a deep-fry thermometer. Whisk the cake flour and rice flour together in a medium glass bowl and set aside. Once the temperature reaches 365°F, whisk the egg, seltzer water and vodka, in a medium glass mixing bowl. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Set the glass bowl in a larger bowl lined with ice. Working with one piece at a time, dredge a piece of catfish in the corn starch to coat evenly, shaking to remove any excess. Using tongs, dip the catfish into the batter, drain for 3-4 seconds over the bowl and drop gently into the heated pecan oil. Catfish should fry for approximately 2-3 minutes or

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until puffy and a light golden brown. Remove the catfish from the hot oil and set on a cooling rack lined with paper towels. Sprinkle kosher salt over the hot fish. Repeat with the remaining fillets. To assemble, split loaves of French bread or baguettes. Spread with remoulade, top with fish, and add lettuce and tomato.

Pecan Sriracha Remoulade Ingredients • 1 ea. large egg, separated, yolk reserved (use pasteurized egg, as the eggs are not cooked further) • 4 tsp. lemon juice • 1 tbsp. whole grain mustard • 1 tsp. Sriracha sauce • 1 cup pecan oil • 3 tbsp. sweet pickle relish • 2 tbsp. finely chopped onion • 1 tbsp. drained capers, chopped • Salt and pepper (to taste)

Preparation Whisk the lemon juice with the egg yolk until smooth. Add the grain mustard and Sriracha and continue to whisk. While whisking, drizzle the pecan oil in slow thin stream to the side of the bowl and continue to whisk into the egg mixture. After you have a thick emulsified dressing, fold in the remaining ingredients and reserve.

ENTRÉES

Pecan Catfish Po-Boy

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Pecan Crusted Salmon with Apple Slaw

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ENTRÉES

Pecan Crusted Salmon with Apple Slaw Ingredients • 1/2 cup maple syrup • 1 cup chopped pecans, divided • 1 tsp. salt, divided • 1/8 tsp. cayenne pepper • 2 cups matchstick cut Granny Smith apples (from 2 apples) • 1 cup finely sliced fennel (from ½ bulb) • 2 tbsp. pecan oil, divided • 2 tbsp. lemon juice • 2 tbsp. minced parsley • 4 (4 ounce) salmon fillets • 1/2 cup pecan meal

Preparation: Preheat oven to 400°F. In a small saucepan, heat maple syrup and ½ cup chopped pecans to a boil. Remove from heat and season with ½ tsp. salt and cayenne pepper. In a medium bowl, combine the apples, fennel, 1 tbsp. of pecan oil, lemon juice, and parsley. Toss until well combined. Season with remaining salt and 2 tbsp. of the maple and pecan mixture. Place the salmon filets on a foil lined sheet tray sprayed with cook spray. Drizzle 2 tsp. of the maple mixture over each salmon filet. Top with 2 tbsp. each of the pecan meal and remaining pecan pieces. Drizzle with remaining pecan oil and press gently into fish. Place the sheet tray in the oven and bake until salmon is flakey, about 10 to 12 minutes. To serve, scoop ½ cup of Apple Slaw onto a dinner plate. Top with Pecan Crusted Salmon and drizzle with a tbsp. of maple pecan syrup.

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ENTRÉES

Pecan-Pesto Pizza Ingredients

Preparation

• 1 package prepared 7” pizza bread rounds (2) • 1 small container prepared pesto sauce • 2/3 cup Mozzarella cheese (shredded) • 1 cup seedless red grapes (halved) • 1/4 cup pecan pieces

Preheat oven to 400°F Top each pizza bread with 2 tbsp. of pesto sauce (drain oil from pesto sauce if desired). Divide cheese, then grapes evenly on each pizza. Top each pizza with 1/8 cup pecan pieces. Bake directly on oven rack for 8-10 minutes. Courtesy of Georgia Pecan Commission

Butternut Squash and Pecan Chili Ingredients: • 2 tbsp. pecan oil • 4 cloves garlic, minced • 1 bunch green onions, chopped (white and green parts separated) • 2 stalks celery, diced • 2 medium red bell peppers, chopped • 2 lb. butternut squash, cubed into ½ -inch dice • 1/4 cup pecan pieces • 1/4 cup pecan meal • 1/4 cup tomato paste • 4 tsp. ground cumin • 1 tsp. ground chipotle • 1 tsp. chili powder • 1/2 tsp. salt • 2 (15 ounce) cans beans (such as Kidney, Pinto, Black Bean) rinsed and drained • 3 1/2 cups water • 1/2 cup sour cream for serving

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Preparation Heat pecan oil in a heavy-bottomed saucepot or Dutch oven over medium heat. Add garlic and green onion whites. Cook, stirring, until onions start to soften, 1 to 2 minutes. Add the celery and red bell peppers. Cook, stirring, 4 to 5 minutes more. Add the butternut squash, the pecan pieces, pecan meal, tomato paste, ground cumin,

ground chipotle, chili powder and salt. Stir in the beans and the water. Increase the heat to high, bring to a heavy simmer, then reduce heat to low. Cook, stirring occasionally, until squash is fork-tender, 10 to15 minutes. Taste and adjust seasoning as desired. Divide chili between 4 bowls. Top with sour cream and green onion greens. Enjoy!

ENTRÉES

Pecan Pasta with Pesto and Bacon Ingredients • 1/2 cup all-purpose flour, plus extra for dusting • 1/4 cup pecan pieces, toasted • 1 large egg white • 1 tsp. kosher salt • 1-2 tbsp. water • 1/2 cup store-bought pesto • 1 cup cherry tomatoes, halved • 1/4 pound peppered bacon, diced and cooked until crispy • Parmesan cheese for serving • Pecan oil for garnish, if desired

Preparation In a food processor, combine ½ cup flour, the pecan pieces, egg and salt. Pulse until mixture forms peas sized curds of dough. Add 1 to 2 tbsp. of water if needed. Turn dough out onto a lightly floured surface and knead until firm and smooth, about 5 minutes. Flatten into a disk shape. Using a pasta machine set on the widest setting, run the pasta dough through the rollers 3 or 4 times. Gradually reduce the settings, one pass at a time until you get to the next to the last setting. If your dough gets too long, cut the dough in half and run each half separately. Dust pasta sheets with a little flour and cut into ¼-inch fettuccine sized strips. Set aside. In a large pot, bring 6 quarts of salted water to a boil. Add the fresh pecan pasta and boil until al dente, about 2 minutes. Drain well. To serve, toss the pasta with the pesto. Divide among four plates and top with cherry tomato halves and crispy bacon. Sprinkle with Parmesan cheese and drizzle with pecan oil if desired.

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Rib Eye with Pecan Red Pepper Sauce Ingredients • 1/2 cup pecan pieces • 1/2 cup roasted red pepper • 1/4 cup fire roasted tomatoes • 1/2 sweet onion, chopped • 6 garlic cloves, roasted until soft* • 1 dried red chili pepper, seeded and soaked • 1/4 cup sherry vinegar • 1 tbsp. smoked paprika • 1 1/4 tsp. salt • 1/2 tsp. black pepper • 1/2 cup pecan oil plus 1 tbsp. • 1 (16-ounce) bone-in rib eye steak • 1/3 cup pecan pieces, toasted • 1/2 cup parsley, chopped • 1/2 lime, zested and juiced

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Preparation In a food processor, combine the pecan pieces, roasted red pepper, fire roasted tomatoes, onion, garlic, chili pepper, sherry vinegar, smoked paprika, 1/2 tsp. salt and ¼ tsp. black pepper. Pulse until slightly chunky and well combined. Slowly stream in pecan oil until emulsified and smooth. Set aside until ready to use. Heat the remaining 1 tbsp. of pecan oil in a grill pan or cast iron skillet over high heat. Season the steak with 1/2 tsp. salt and 1/4 tsp. black pepper and then place in the hot skillet. Cook for 4 minutes per side for medium rare. Remove steak to a cutting board and let rest for 5 minutes before carving. In a small bowl, mix together the pecan pieces, parsley, lime zest, lime juice and the remaining 1/4 tsp. salt. To serve, slice the steak into ½-inch slices and place on a serving platter. Drizzle Pecan Parsley mixture over the steak. Serve the Pecan Red Pepper Sauce on the side. To roast garlic: Place whole cloves in their skin on a piece of foil. Drizzle with olive oil, wrap up into a small package. Place in a 400°F. oven for 30 minutes until garlic is soft and slips easily from its skin when squeezed.

ENTRÉES

Rib Eye with Pecan Red Pepper Sauce

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SIDES

Broccoli Gratin with Horseradish and Georgia Pecans Ingredients • 2 bags (10 oz. each) frozen broccoli florets • 1/2 cup roasted red pepper strips • 1/2 cup Georgia pecan halves • 1/4 tsp. each salt and black pepper • 3 tbsp. butter, divided • 1/4 cup mayonnaise • 2 tbsp. prepared horseradish sauce • 1/4 cup dry coarse breadcrumbs • 2 tbsp. grated Parmesan • Fresh lemon juice to sprinkle

Preparations Preheat oven to 350°F. Lightly oil a 9-inch round baking dish or pie plate. Thaw broccoli in skillet over medium heat. Drain well. Transfer to bowl and add red pepper and pecans. Sprinkle with salt and pepper. In same skillet, melt 2 tbsp. butter. Whisk in mayonnaise and horseradish sauce and cook over low, stirring, to make a smooth sauce. Pour sauce over broccoli, peppers, and pecans and stir gently to coat. Spread mixture in prepared baking dish; sprinkle with breadcrumbs and cheese. Dot with remaining tbsp. butter and bake on top rack in oven for 20 to 25 minutes until golden. Serve warm. Courtesy of Georgia Pecan Commission

Lemon Pecan Green Beans Ingredients • 1 lb. fresh green beans • Salt to taste • 1 tbsp. olive oil • 1/4 cup green onions (sliced) • 1/4 cup pecans (chopped, toasted) • 1 tsp. dried rosemary • 2 tsp. fresh lemon juice • 2 tsp. lemon rind (grated)

Preparation Wash beans and remove ends. Sprinkle with salt. Arrange beans in a steamer basket and place over boiling water. Cover and steam for approximately 10 minutes, or until crisp-tender. Plunge green beans into cold water to stop cooking process. Drain and set aside. In large skillet, heat olive oil over medium heat. Add green onions and cook, stirring constantly, for three minutes. Add green beans, pecans, rosemary and lemon juice. Cook, stirring constantly, until mixture is thoroughly heated. Sprinkle with lemon rind and garnish with lemon slice or fresh rosemary sprigs if desired. Courtesy of Georgia Pecan Commission

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One Pot Mac & Cheese with Toasted Pecans Ingredients: • 2 1/2 cups water • 1 cup whole milk • 8 ounces elbow macaroni • 1/2 tsp. kosher salt • 1 cup shredded sharp cheddar cheese • 3 tbsp. butter • 1 cup pecan bits • 1/2 cup pecan meal

Preparation: Preheat oven to 350°F. In a medium saucepot combine the water, milk, macaroni and salt. Heat over medium heat. Stir occasionally while the liquid comes to a simmer, then reduce heat to low. Continue to cook over low heat, stirring often, until macaroni is fully cooked and most of the liquid has been absorbed, about 10 minutes. Remove the pot from heat. Add half the cheese, and stir until it has fully

melted. Stir in the butter and half of the remaining cheese, saving about 1/4 cup for topping. If the consistency appears a little too dry, stir in a small splash of hot water. Taste and adjust seasoning as desired. Transfer the mac & cheese into a baking dish, top with pecan pieces, pecan meal and remaining cheese. Bake until bubbly and browned on top, about 8 to 10 minutes. Enjoy!

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Pecan Spelt Risotto

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SIDES

Pecan Spelt Risotto Ingredients • 1/4 cup pecan pieces • 1/4 cup (recipe below) butternut squash, roasted • 1 cup spelt • 2 cups (recipe below) pecan milk • 2 tbsp. butter • 2 tbsp. parmesan, grated • 1/4 cup aged Fontina, grated • 1 cup water

Preparation Bring cheeses to room temperature. Toast Pecan Pieces in 350°F oven for 10-12 minutes until golden brown. Combine Roasted Squash and Pecans and set aside. Place water in sauté pan and cook spelt for 1.5 hours on low heat, with the pan covered. Drain water from spelt. Combine all ingredients in a sauté pan until the risotto is hot and creamy.

Pecan Milk Ingredients • 1 cup Pecan Pieces • 3 cups Water

Preparation: Soak Pecan Pieces in water for 24 hours. Blend in blender. Strain through very fine cheesecloth, and keep refrigerated Serve as a side dish with a hearty entrée.

Roasted Butternut Squash Ingredients • 2 cups butternut squash (peeled, seeded, ¾ inch diced) • 2 tbsp. pecan oil • 1/2 tsp. black pepper • 1 tsp. salt • 1/2 tsp. cayenne pepper • 2 tbsp. honey • 1/4 tsp. cinnamon • 1/2 cup toasted pecan pieces

Preparation: Toss Butternut Squash in Pecan Oil with Salt and Pepper. Place on sheet pan, and roast at 350°F for 15-18 minutes until soft. Remove from oven and cool. Place Butternut Squash in mixing bowl. Add remaining ingredients and mix well.

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Pecan Pesto Pasta Ingredients: • 1 lb. Gemelli pasta, cooked al dente • 1/2 cup toasted pecans • 2 cups fresh basil leaves, packed • 2 fresh garlic cloves • 2/3 cup extra virgin olive oil • 1 cup Reggiano Parmesan Cheese, grated • 6 oz. heavy cream • Salt and fresh pepper, to taste

Preparation: In a food processor pulse oil, pecans, basil, garlic, and 1/2 the cheese until smooth but not liquefied. Season with salt and pepper. Reserve the mixture chilled. In a sauce pan place the heavy cream and reduce by 1/3 over medium heat. Season with salt and pepper. Add 2-3 tbsp. of the pesto and bring to boil. Season to taste. Add hot pasta and serve. Sprinkle the remaining cheese and drizzle the pesto over. Serve hot.

Pecan Orange Slaw Ingredients • 4 oranges, small • 1 cabbage head, small • 1/2 cup pecans, chopped • 3/4 cup mayonnaise • 1 tbsp. lemon juice • 1 tbsp. sugar • 1/2 tsp. salt

Preparation Peel oranges and cut into small pieces. Shred cabbage. Combine cabbage, orange pieces and pecans. Mix remaining ingredients together, pour over slaw and toss lightly. Cover and refrigerate 20-30 minutes before serving.

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SIDES

Pecan Ricotta Dumplings Ingredients • 1 & 1/2 cups all purpose flour • 1 & 1/2 cups whole milk ricotta • 1/4 cup pecan meal • 4 ea. whole eggs • 1/2 tsp. salt • 1/4 cup pecan oil • 2 tbsp. sage, fresh, chopped • 3 tbsp. butter • 1 ea. lemon, whole, juiced • 1/4 cup Parmigiano Reggiano, grated

Preparation: Combine flour, pecan meal, and salt and mix well. Make a well in the center of the mix and add eggs. Combine with a fork until the dough binds and set aside to allow time to rest. Bring two quarts of water to a boil. Using a small scoop, or two spoons, create miniature dumplings. Drop into boiling water six at a time. Lift out with a slotted spoon onto a platter. Repeat until all dumpling dough is used. In a large sauté pan, warm pecan oil over medium heat. Add butter. Add dumplings in a single layer, turning frequently, until just beginning to brown. Add sage and toss for two minutes. Turn off heat and mix in lemon juice. Finish with the grated Parmigiano reggiano.

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DESSERTS

Simple Pecan Pie by Fisher Nuts

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DESSERTS

Simple Pecan Pie Ingredients • 1 refrigerated piecrust shell • 1 cup light corn syrup • 3/4 cup granulated sugar • 1/3 cup butter • 4 eggs, beaten • 1 tsp. vanilla extract • 1 1/2 cups pecan halves

Preparations Preheat oven to 355°F. Line 9-inch pie plate with pastry shell; crimp edges. For filling, in medium saucepan combine corn syrup, sugar and butter. Cook over low heat stirring until sugar dissolves and butter melts. Remove from heat, cool slightly. Add eggs and vanilla; stir well to combine. Stir in pecan halves. Pour filling into pastry shell. Bake 55-60 minutes or until knife inserted near center comes out clean. Remove from oven; cool completely before serving. Courtesy of Fisher Nuts

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DESSERTS

Banana Pecan Strudel Ingredients Phyllo Dough: • 1 to 2 bananas (preferably red bananas) • 1 tsp. lemon juice • 1/4 cup butter, melted • 1 tbsp. cane sugar • 2 tsp. cinnamon • 2 tsp. ground ginger Honey: • 1/4 cup pecans

Preparation If you are using frozen Phyllo dough, remove from freezer. It should sit at room temperature for at least an hour. Lightly toast the pecans in a 450°F oven until they are just hot, about 5 minutes. Finely chop, and set aside. Reduce the heat on the oven to 425°F. In a small bowl, combine the sugar, cinnamon and ginger. Set aside. Slice the banana long ways into 1/4 inch thick strips. Sprinkle with the lemon juice and set aside. Using a pastry brush, coat the bottom of your baking dish with a bit of the melted butter. Place one sheet of phyllo in the bottom of the dish, and brush with butter. Repeat with about 3 more piece of phyllo, lightly brushing after each piece. Add a layer of the bananas. Top with 3 layers of phyllo, brushing with butter after each piece. Add a layer of honey, squeezing or dribbling as you might to top a waffle. Top with 3 layers of phyllo, brushing butter, etc. Add a layer of pecans. Sprinkle with the cinnamon sugar mixture. Top with 3 layers of phyllo, brushing with butter. Add another layer of honey. Top with 3 layers of phyllo, brushing with butter. Sprinkle the top with some of the remaining cinnamon/ sugar mixture and chopped pecans. Trim any phyllo edges that protrude from the baking dish. Cut a few air vents in the top few layers. Bake for about 15 minutes, or until golden brown. Allow to cool for a least 10 minutes before devouring. If desired, top with a bit more honey.

Pecan Banana Bread Ingredients • 1 3/4 cups whole wheat flour • 1/2 cup maple syrup • 1 tbsp. baking powder • 1/4 tsp. baking soda • 1/2 cup butter • 2 ripe bananas (mashed) • 1/2 cup pecans (coarsely chopped) • 1 tbsp. grated lemon peel • 2 eggs (slightly beaten)

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Preparation Preheat oven to 350°F. In a bowl, mix first four ingredients with fork. Use knife to cut in butter until mixture has crumbly appearance. With fork, stir bananas, pecans, lemon peel and eggs into flour mixture until flour is just moistened. Spoon batter into lightly greased 9×5 loaf pan. Bake at 350°For 40-50 minutes or until inserted knife comes out clean. Cool at least 10 minutes before slicing and serving.

DESSERTS

Chocolate Pecan Pie For the Dough Ingredients • 10 tbsp. unsalted butter • 6 tbsp. demerara or granulated sugar • 1 egg yolk • 1 1/2 cups all-purpose flour

For the Topping Ingredients • 1 cup chopped pecan nuts • 1/2 cup demerara or granulated sugar • 6 tbsp. unsalted butter • 3 tbsp. milk • 1/3 cup bitter chocolate, chopped

Preparation Preheat oven to 375°F. With an electric mixer, cream together the butter and the sugar. Add the egg and mix until well combined. Stir in the flour and combine to make a dough. Pat the dough into a 9-inch pie plate. In a small saucepan, combine the chopped pecans, sugar, butter, milk and chocolate. Heat over low heat until chocolate melts. Pour the chocolate pecan mixture over the pie dough. Bake for 30 minutes. Turn the oven off and let the Chocolate Pecan Pie sit for an additional 15 minutes. Serve while still warm.

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DESSERTS

Chocolate Mousse and Pecan Croquant Ingredients • 8 oz. semi-sweet dark chocolate (recommend 60% – 70% cacao such as Valrhona) • 16 oz. carton heavy whipping cream

Preparation Melt the dark chocolate in a double boiler so that the chocolate does not burn. (Or, heat the chocolate in a glass bowl in the microwave on medium power, stirring every minute until desired temperature is reached.) Heat the chocolate slowly until it’s fairly hot, approximately 120°F – 130°F degrees measured by a candy thermometer. Whip the heavy whipping cream to a soft peak. (Note: You know you’ve reached “soft peak” when you pull out the mixer and the cream will pull straight up, and then gently fall over a bit forming a curl. You’ve gone too far if you’ve reached “stiff peak” if the peaks stand up straight and stiff without any curl.) Fold approximately 1/3 of the whipped cream into the melted dark chocolate and mix very quickly with a whisk (use the same pot or bowl that you heated the chocolate in). Then fold in the bits of Pecan Croquant into the mixture of chocolate and whipped cream. Fold this mixture into the remaining whipped cream (use the same bowl that the whipped cream was in). Fold just enough until well blended. Pipe the dark chocolate mousse into a wine or martini glass, filling it about ½ of the way. Garnish with larger pieces of Pecan Croquant.

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Pecan Croquant Ingredients • 2 cups sugar • 1 cup honey • 2 cups pecan pieces

Preparation Toast the pecan pieces in a 350°F oven for 15 minutes until golden brown. Combine the sugar and honey in a medium sauce pan. Cook to a hard ball stage (250 to 266°F using a candy thermometer). Sugar will be very hot. Take extreme care to not spill. Add the pecans, stir, and pour onto a metal sheet pan or tray. Let cool completely. Break and crumble the croquant and place 3/4 cup in a Food Processor, reserving 1/4 for garnish. Pulse the pieces in the processor to make into tiny bits. Follow directions above for adding to the mousse.

DESSERTS

Chocolate Mousse and Pecan Croquant

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DESSERTS

Mini Pecan Pies For the Pie Crust: Ingredients • 1 stick unsalted butter (1/4 pound) • 1/4 cup sugar • 1 large egg • 1/2 tsp. vanilla • 11/4 cup sifted AP flour • 1/8 tsp. salt

For the Pecan Filling: Ingredients • 2 sticks unsalted butter (1/2 pound) • 1 cup plus 2 tbsp. brown sugar • 1/4 cup sugar • 1/4 cup honey • 1 pound pecan pieces • 1/4 cup heavy cream

Preparations Preheat oven to 350°F. 1. With an electric mixer, cream together 1 stick of butter and 1/4 cup sugar until light and fluffy. Add the egg and vanilla and beat until well combined. Whisk together the flour and salt and then add to butter mixture in 3 additions. Blend well until a dough forms. 2. Butter or spray 12 mini fluted molds. Divide dough into 12 equal portions and pat into mini molds. Prick the dough with a fork to prevent bubbling or rising. Partially bake molds for 15 minutes. 3. In a saucepan, combine 2 sticks of butter, 1 cup plus 2 tbsp. brown sugar, 1/4 cup sugar and 1/4 cup honey. Bring to a boil and cook for 3 minutes. Remove from heat and carefully stir in the pecans and the heavy cream. 4. Pour the filling into the pie crust molds. Return to the oven and bake for 20 minutes or until bubbly and the top is semi-firm. Let cool before serving. 5. Serve Mini Pecan Pies with whipped cream if desired.

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DESSERTS

Pecan Apricot Brown Sugar Cookie Ingredients • 1/2 lb. (2 sticks) unsalted butter, softened • 7.05 oz. brown sugar • 6.17 oz. white sugar • 0.18 oz. salt • 0.75 oz. honey • 0.31 oz. vanilla • 2 eggs (large) • 13.23 oz. all-purpose flour • 0.18 oz. ground cinnamon • 0.35 oz. baking soda • 7.05 oz. dried apricots, diced • 8.82 oz. medium pecan pieces

Preparation Mix the Butter, Brown Sugar, White Sugar, Salt, Honey and Vanilla Extract together until combined in a mixer with paddle attachment for 1- 2 minutes. Add Eggs to mixture and mix additional 30 seconds; scrape down sides of bowl. Mix 10 seconds. Add dry ingredients, apricots, and pecans to mixture; mix for 1 minute until combined. Store dough overnight in refrigerator in an airtight container. Scoop desired size and bake 350°F for 10- 12 minutes or until golden brown. Pull from oven and let cool 10 minutes.

GLUTEN-FREE PECAN CAKE Cake Ingredients: • 1 c sugar • 3 eggs • 1 c pecan oil • 3/4 cup whole milk • 1/8 tsp. vanilla • 1/2 tsp. lemon juice • 1/2 cup brown rice flour • 2 cup pecan flour • 1 tbsp. baking powder • 1/2 tsp. xanthan gum

Preparation: In a mixing bowl, cream the sugar and eggs. When doubled in volume, add the oil, milk vanilla and lemon juice and beat until frothy. Add the remaining ingredients and beat on medium setting for 5 minutes. Let batter sit for about 5 minutes to thicken. Pour into oiled and floured baking dish and bake at 350F for about 25 minutes. Top with Syrup immediately after removing from the oven.

Syrup Ingredients: • 1 c water • 1 c sugar • 3 tbsp. orange blossom water • 1/2 pecan pieces

Preparation: Add sugar to pan and slowly pour water over the top. Bring the mixture to a boil and cook until clear. Add the pecans and orange blossom water and boil until syrup becomes a dark caramel color (about 5 minutes).

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DESSERTS

Pecan Cream Cheese Cookies

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DESSERTS

Pecan Cream Cheese Cookies Ingredients • 2 1/3 cups all-purpose flour • 1 tsp. kosher salt • 4 ounces cream cheese, softened • 2 tbsp. unsalted butter, softened • 1 1/4 cup sugar • 1 1/2 tbsp. vanilla extract • 1 cups pecans pieces • 1/2 cup pecan meal

Preparation In a large bowl whisk together the flour and salt, set aside. Using an electric mixer, cream together the cream cheese and butter until well combined. Mix in the sugar and vanilla. Reduce the speed to low and gradually mix in the flour. Mix in the pecan pieces. Roughly divide the dough in half. Wrap each portion in plastic wrap or parchment paper forming the dough into a log about 2 inches wide. Wrap well and freeze until firm – about 2 hours or overnight. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Unwrap one log and carefully roll the outside in the pecan meal, coating it well. Slice the log into 1/4-inch rounds and place them on the prepared baking sheet. Bake for 18 to 20 minutes or until the middle is just set and the cookies are just starting to turn light brown on the edges. Cool the cookies on wire racks. Work in batches until all of the dough has been used. Store the Pecan Cream Cheese Cookies in an airtight container.

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DESSERTS

Pecan Gooey Butter Pie Ingredients • 1 (18-ounce) box yellow cake mix • 1/2 cup pecan meal • 1 tsp. ground cinnamon • 1/8 tsp. cayenne pepper • 1 stick (4-ounces) salted butter • 3 large eggs • 1 (8-ounce) package cream cheese, softened • 4 cups powdered sugar • 3 tbsp. spiced rum, divided • 2 cups pecan halves • 1 cup heavy whipping cream • 1 tbsp. granulated sugar

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Preparation Preheat oven to 350°F. In a large mixing bowl, combine the cake mix, pecan meal, cinnamon, and cayenne pepper. In a microwave safe bowl, microwave the butter for about 30 seconds. Add the butter and 1 egg to the cake mix and stir until well combined. Press the cake mixture into the bottom of a greased 9×13 glass baking dish. In a large mixing bowl, beat 2 eggs and cream cheese until smooth. Add the powdered sugar and 2 tbsp. of spiced rum. Pour the cream cheese mixture over the crust. Sprinkle the pecan halves over the surface Bake for 30 to 40 minutes until pie is cooked through and golden brown. To serve, whip the heavy cream with the remaining 1 tbsp. of spiced rum and the granulated sugar to form soft peaks. Spoon Pecan Gooey Butter Pie onto a dessert plate and dollop with spiced whipped cream on the side.

DESSERTS

Pecan Phyllo Rolls Ingredients • 1 lbs. phyllo dough • 1 lbs. unsalted butter, melted • 3 cups (may substitute pecan meal) pecan fancy granules • 2 tbsp. cinnamon, ground • For syrup • 1 3/4 cups sugar • 1 1/4 cups water • 1 tbsp. lemon juice

Preparation: Thaw Phyllo dough in package in refrigerator overnight, then bring to room temperature 2 hours before use. Un-roll Phyllo on counter. Using a 20”x 3/8” wooden dowel for rolling. Brush full sheet of phyllo with melted butter then lightly sprinkle pecan granules evenly over phyllo. Place dowel at the wide end of the phyllo and tightly roll full sheet, then brush second sheet with butter only and roll a second layer. Using hands push together phyllo on dowel bunching up dough in the middle approx. 9” long then slide off dowel onto baking pan. Brush with butter. Continue until enough portions are made. Pre-heat oven to 375°F. Bake rolls for 30-45 min. or until golden brown. In the meantime make syrup. Combine Sugar, water and lemon juice in sauce pot, bring to a boil for 10 min. Cool. Cut rolls into portions then drizzle the syrup on rolls until absorbed and let stand for at least 1 hour before serving.

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DESSERTS

Pecan Praline Sauce Ingredients

Preparation In a heavy saucepan, combine sugar and soda. Stir in remaining ingredients in order listed, except vanilla and pecans. Place over medium heat and bring to boil; reduce heat to low and simmer for about 10 minutes, stirring often. Remove pan from heat and immediately stir in vanilla and pecans. Cool. May serve lukewarm over ice cream, pound cake, or cheesecake, or even bread pudding. Sauce will thicken as it cools.

• 2 cups sugar • 1 tsp. baking soda • 3 tbsp. dark corn syrup • 3 tbsp. light corn syrup • 1 cup buttermilk • ½ cup butter • Dash of salt • 1 cup chopped lightly roasted pecans • 1 tsp. vanilla

Silken Chocolate Pecan Tart Ingredients • 1 1/2 cup chocolate cookie crumb • 1 1/2 cup ginger cookie crumb • 3/4 cup brown sugar, dark • 1/2 cup pecan meal • 4 oz butter, unsalted, melted • 1 1/2 cup heavy cream • 1/2 cup whole milk • 3 cup semi-sweet chocolate • 1 each egg, whole • 1/4 cup pecan vodka

Preparation

Remove and cool and set aside. In a small pot, scald heavy cream and milk. Pour over semi-sweet chocolate (chopped chocolate or chips) and let sit for 3 minutes. Using a rubber spatula, combine the dairy and chocolate. Add one beaten egg and stir quickly to incorporate. Add pecan vodka to chocolate mixture and combine well. Pour over cooled cookie crust and bake 325°F for 25-30 minutes or until there is no ‘jiggle’ in the center. Remove from oven and cool completely. Cover with plastic wrap. Place in refrigerator and chill 24 hours. Remove from cooler and cut into desired size.

Place all cookie crumbs, brown sugar, and pecan meal in a bowl and combine well. Add melted butter and mix well. Press crumb into a greased baking dish (9×13). Bake for 10 minutes at 350°F.

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DESSERTS

Gluten and Sugar-Free Pecan Sandies Ingredients • 2 cups (8 oz./ 227g) pecan flour (i.e. ground pecan meal) • 1 cup (3.25 oz./ 92g) chopped pecans • 1 cup of Stevia in the Raw or Splenda • 1/2 tsp. baking soda • 1/4 tsp. salt • 3/4 cup (6 oz./ 170g) butter, melted (or your favorite butter substitute such as Smart Balance) • 1 large egg • 1 Tbsp. vanilla extract

Preparation Preheat the Oven to 350°F (177°C). Prepare two 13 by 18 sheet pans by covering the surface with baking parchment or a silicon baking pad. Lightly mist the surface with vegetable spray oil. In a bowl, whisk together all the dry ingredients, including the chopped pecans. In a separate bowl, whisk all the liquid ingredients. Add all the dry ingredients to the liquid and mix with a large spoon (or with the paddle attachment on medium low speed in an electric mixer) and continue to mix for 1 to 2 minutes, or until all the ingredients are thoroughly combined to make a thick batter. Drop one heaping tsp. of dough onto the prepared cookie sheet and then repeat to make 12

evenly spaced cookies. Place the pan on the center shelf of the preheated oven and bake for 9 minutes. Rotate the pan and bake for an additional 9 minutes, or until the cookies are set and golden brown. Remove the pan from the oven and transfer the cookies to a cooling rack. Cool for at least 10 minutes before serving. While the cookies are baking, prepare the second pan or put the remaining dough in the refrigerator to be used later.

Sugar Spiced Pecans Ingredients • 1 lb. pecan halves • 1 cup sugar • 3/4 tsp. salt • 1 3/4 tsp. cinnamon • 1 cup water • 1 tsp. vanilla

Preparation Toast pecans on baking sheet for 10 minutes at 300°F. Combine all ingredients, except pecans and vanilla, in small pan. Cook about 5 minutes (until syrup spins a small thread). Remove from heat and add pecans and vanilla. Stir quickly until syrup crystallizes. Pour onto buttered platter. Separate nuts rapidly (but gently) and cool before serving. (To add Easter appeal, wrap individual handfuls of pecans in spring-colored plastic wrap and tie with ribbon).

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DESSERTS

Yummy Rum Pound Cake Cake: Ingredients • 1 cup pecan meal • 1 box butter recipe yellow cake mix • 1 small box instant vanilla pudding • 4 eggs • 1/2 cup oil • 1/2 cup water • 1/2 cup light or dark rum

Preparation Preheat oven to 325°F. Spray Bundt pan with non-stick baking spray. Liberally coat with the Pecan Meal. Mix cake mix, pudding, eggs, oil, water and rum until moist. Beat at least 2 minutes. Pour the batter into the Bundt pan. Bake for 55 minutes.

Ingredients • 1 stick of butter (real butter is best) • 1 cup white sugar • 1/4 cup water • 1/2 cup light or dark rum

Preparation Mix all glaze ingredients together and cook on medium heat stirring constantly until you reach a full rolling boil that cannot be stirred down. Cook approximately 2 more minutes, stirring constantly. You want the glaze to thicken but not crystallize. You can time the glaze to be ready when the cake comes out of the oven. Or cook the glaze, then remove from the heat until ready to pour over the cake. Bring to a boil again just before pouring over the cake. When you take the cake out of the oven, pour the hot glaze directly onto the bottom of the hot cake, making sure to cover it completely and pouring near the edges of the pan. Do not worry if the cake sinks a bit. Let the cake rest in the pan 3 to 5 minutes, then invert onto a cake plate. Cake will be beautiful and delicious. It will keep up to two weeks on the kitchen counter (if no one knows it is there). Courtesy of Sunnyland Farms

Glaze:

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DESSERTS

Yummy Rum Pound Cake

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DRINKS

Pecan Vodka Mississippi Mule Ingredients • 1 oz Cathead Distillery Pecan Vodka • 1 cup cinger infused simple syrup (recipe below)* • 1 cup club soda (substitute: unsweetened lime flavored sparkling water) • 1 fresh lime (juiced) • 2 lime wedge for garnish

Preparation Fill 2 copper mugs with ice. Pour 1/2 ounce Pecan vodka over ice in each cup. Add 1/4 cup ginger infused simple syrup. Add 1/2 cup of club soda or sparkling water. Juice half a lime in each mug. Garnish with fresh lime wedge. Stir and enjoy.

*Ginger Infused Simple Syrup Ingredients: • 1/2 cup fresh ginger, peeled and chopped • 1 cup water • 1 cup granulated sugar

Preparation: Bring the sugar and water to a boil over medium high heat. Add the ginger and bring the mixture back up to a simmer. Continue simmering over low heat for 30 minutes. Pour through a finemesh strainer into bowl, discarding ginger. Cool. The syrup will keep well in an airtight container in the refrigerator for up to two weeks.

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DRINKS

Pecan Vodka Mississippi Mule

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DRINKS

Praline Old Fashioned Ingredients • 1 cup chopped pecans, toasted • 1 cup water • 1 cup light brown sugar • 4 strips orange rind • 6-8 shakes orange bitters • 1/2 cup bourbon • 1/2 cup ground pecans • 4 pecan halves

Preparation In a small saucepan over medium-high heat, bring pecans, water, sugar, and orange rind to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain and cool. Reserve candied orange rind. Dip the rim of four lowball glasses into water and then into ground pecans. Fill glasses with ice. Add 1 to 2 shakes of orange bitters and 1 ½ tbsp. of the pecan syrup. Stir until chilled, about 10 stirs. Pour 2 tbsp. of bourbon into each glass and stir until well chilled. Wrap candied orange rind around a pecan, secure with a toothpick and place on top of glass. Serve drink immediately.

Toasted Pecan Rum Smoothie Ingredients • 1 cup Greek yogurt, vanilla • 2 each bananas • 1/2 cup almond or coconut milk • 1/2 cup toasted pecan meal or pieces • 1/2 tsp. cinnamon • 1/4 cup Meyers Rum • 2 cups Ice

Preparation Combine all ingredients in blender and blend until smooth. Serve with fresh grated Nutmeg.

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BREAKFAST

Apple Pecan Pancakes Ingredients • 1 cup flour • 2 tbsp. brown sugar • 2 tsp. baking powder • 1/2 tsp. salt • 1/2 tsp. cinnamon • 3/4 cup (plus 2 tsp.) milk • 2 eggs (separated) • 1 tsp. vanilla extract • 1/2 cup apples (peeled, finely chopped) • 1/2 cup plus 1/4 cup pecans (chopped)

Preparation In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks and vanilla. Add apples and 1/2 cup pecans. Beat egg whites until stiff peaks form, then fold into batter. Pour 1/4 cup of batter onto a hot, greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden, then serve topped with remaining pecans and a favorite syrup.

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BREAKFAST

Spinach Pecan Quiche Ingredients • 1/2 lb. spinach (raw or cooked and well-drained) • 1 tbsp. butter (melted) • 8 slices bacon (cooked, crumbled) • 4 eggs (beaten) • 1/2 tsp. salt • 1 dash nutmeg • 1 onion (chopped) • 1/3 cup pecans (chopped) • 1 cup cheddar or Swiss cheese (shredded) • 2 cups half and half • 1 dash black pepper • 9” quiche/pastry shell

Preparation Preheat oven to 450°F. Prepare quiche/pastry shell and bake at 450°F for five minutes. Combine all ingredients and pour into baked quiche shell. Bake at 325°F for 30 minutes. Bake another 5-10 minutes more, until knife inserted off center comes out clean. Let stand 10 minutes before serving.

Breakfast Panini with Pecans Ingredients • 1 tsp. butter, plus more for bread • 3 green onions, chopped • 4 fully-cooked breakfast sausages (thawed if frozen), chopped • 1/2 cup chopped Georgia pecan halves • 4 large eggs, well beaten • 8 thick slices Italian bread • 4 ounces yellow cheddar cheese, thinly sliced

Preparation In non-stick skillet, melt butter over medium heat. Add the onions, sausages, and pecans; sauté until onions are just softened—about 3 minutes. Add eggs and cook, stirring constantly, until eggs are firm but not dry. Transfer sausage mixture to plate. Heat a panini maker or a grill pan over medium-high heat. To make four panini, divide sausage mixture into 4 portions. Mound each portion on one slice of bread. Top each with one ounce of cheddar, then a slice of the remaining bread. Very lightly butter the outside of each panini. Cook in batches in panini maker until both sides of each panini are golden; serve promptly. Or, if using a grill pan or skillet, cook two panini at a time, placing a heavy skillet or heat-proof dish on top to weight down panini as they cook. When golden on bottom, turn panini over and grill other side until golden; serve warm. Courtesy of Georgia Pecan Commission

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BREAKFAST

Pecan & Veggie Brunch Salad Ingredients • 1 pound red beets • 1 pound yellow beets • 1 pound tricolored baby carrots • 1 large Vidalia onion, diced • 2 tsp. pecan oil • 1/2 tsp. kosher salt • 1/4 tsp. black pepper • 1 tsp. fresh tarragon • 1/2 cup pecan halves, toasted • 4 large eggs, cooked sunny side up • 4 ounces baby arugula • 1 (8-ounce) log of goat cheese, sliced into rounds

Preparation Preheat oven to 400°F. Place cleaned and trimmed beets on a foil lined baking sheet. Cover tightly with foil and bake for 40 to 60 minutes until beets are soft and can be easily pierced with a skewer. When cool enough to handle, remove the skins and dice into 1-inch cubes. Onto the same baking sheet, combine the diced beets, baby carrots, and diced onion. Toss with the pecan oil, salt and black pepper. Increase the oven temperature to 450°F and roast the vegetables for 15 to 20 minutes until carrots are soft and onions are slightly charred. Remove from the oven and toss with fresh tarragon. To serve, divide the Red Flannel Hash among 4 plates. Top with toasted pecans, sunny side up eggs, arugula and goat cheese rounds.

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BREAKFAST

Pecan Granola Parfait Ingredients • 2 cups Greek yogurt • 4 tbsp. honey • 2 cups strawberries, sliced • 1 cup pecan nut crunch (recipe follows)

Preparation In a medium bowl, mix together the Greek yogurt and honey until well combined. In a parfait cup or tall glass layer 1 tbsp. sliced strawberries, 2 tbsp. Greek yogurt, 1 tbsp. sliced strawberries and then 2 tbsp. Greek yogurt. Top with ¼ cup of the pecan nut crunch. Repeat with 3 more glasses for a total of 4 parfaits.

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Pecan Nut Crunch Ingredients • 1 cup pecan halves • 1 cup almonds, sliced • 1 cup pumpkin seeds • 1/2 cup sunflower seeds • 1/4 cup chia seeds • 6 tbsp. maple syrup • 1 tsp. vanilla extract • 1 tsp. cinnamon

Preparation: Preheat oven to 300°F. In a large bowl, combine the nuts and seeds. Drizzle with maple syrup and vanilla extract. Sprinkle with cinnamon and toss until well coated. Spray a parchment lined baking sheet with cooking spray. Spread the nut mixture in a single layer onto the baking sheet. Bake in a preheated oven for 10 to 15 minutes until golden brown, being careful not to burn the nuts. Remove the nut crunch from the oven and let cool. To serve Pecan Nut Crunch, break into pieces and enjoy!

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