Pecan recipes for the Thanksgiving feast
Published 4:59 am Saturday, November 23, 2019
North Carolina pecan growers have a good crop ahead of the holidays. This year’s crop is showing good quantity and quality despite a dry summer and damages from last year’s hurricane season, reports the North Carolina Department of Agriculture and Consumer Services.
North Carolina produces three to five million pounds of pecans annually on 2,000 acres mostly managed by commercial orchards. North Carolina’s pecan season runs into December.
To incorporate local ingredients into the Thanksgiving feast, look for the Got To Be NC logo on pecan packages or visit local farmers market or a pecan orchard. In North Carolina, the largest concentration of commercial pecan orchards is located east of Interstate 95.
The N.C. Pecan Growers Association offers an online directory to help consumers find local pecan orchards at www.buyncpecans.com.
On Dec. 13 celebrate Pecan Day at the State Farmers Market, 1201 Agriculture St., Raleigh. Free samples of a pecan dessert and more pecan recipes are features.
Pecan Cranberry Rolls
By Gail Fuller. NC State Fair winner
2 8-ounce packages cream cheese
1 North Carolina Grown Pecans, coarsely chopped
6 slices bacon, cooked crisp and crumbled
1 cup dried cranberries, coarsely chopped
½ cup green onions, thinly sliced
4 large tortillas: plain, wheat, spinach, or sun dried tomato flavor
What to do
Combine all ingredients except tortillas
Spread mixture evenly among the tortillas
Roll up tightly, wrap in plastic wrap and refrigerate at least 2 hours.
To serve cut in slices. Makes 32 appetizer servings.
Chocolate-Pecan Chess Pie
½ cup butter
2 (1-oz.) unsweetened chocolate baking squares
1 (5-oz.) can evaporated milk (2/3 cup)
2 large eggs
2 teaspoons vanilla extract, divided
1½ cups granulated sugar
3 tablespoons unsweetened cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
1½ cups pecan halves and pieces
2/3 cup firmly packed light brown sugar
1 tablespoon light corn syrup
9-inch Deep-Dish pie crust
Microwave butter and chocolate squares in a large microwave-safe bowl at Medium (50% power) 1½ minutes or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust. Bake pie at 350°F for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 teaspoon vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool completely (about 1 hour).
Sugar and Spice Pecans
1 tablespoon butter, melted
1 egg white, stiffly beaten
2 cups North Carolina grown pecan halves
½ cup sugar
1½ tsp. ground cinnamon
¾ tsp. ground nutmeg
¾ tsp. ground allspice
½ tsp. salt
What to Do
Mix butter and beaten egg white. Add nuts; coat thoroughly. Mix sugar and spices in separate bowl. Line baking sheet with parchment paper. Lightly cover the parchment paper with a portion of sugar mixture. Coat pecans with remaining sugar mixture, doing a few at a time. Place on a baking sheet; sprinkle with any remaining sugar. Bake at 300°F for 20 minutes. Separate with a fork; cool.
Apple Blue Cheese Spread with Pecans
By Toni Gaskill, Greenville
First Place 2007 Apple Recipe Contest
8 ounces cream cheese
½ cup sour cream
2 cup finely chopped apple (leave peeling on)
¼ cup crumbled blue cheese
¼ cup chopped red onion
¼ cup chopped pecan
What to Do
Beat cream cheese spread and sour cream in medium bowl until well blended. Add apples, blue cheese, onions and pecans; mix well. Cover. Refrigerate at least 2 hours. Serve with Wheat thins or your favorite cracker.
North Carolina Sweet Potato Pecan Pound Cake
North Carolina Pecan Growers Association
2 sticks unsalted butter at room temperature
2 cups firmly packed brown sugar
4 large eggs at room temperature
2 cups baked sweet potatoes, pureed
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
2 teaspoons vanilla extract
2 tablespoons fresh orange juice
1 cup shelled and chopped NC pecans
What to Do
Preheat oven to 350°F. Prepare Bundt cake pan by spraying with non-stick spray and dusting with flour. In stand mixer, cream butter on medium speed until light and fluffy. Add brown sugar one cup at a time until fully incorporated into butter. Add eggs one at a time until each egg is completely mixed into butter and sugar mixture. Add pureed sweet potatoes to butter, sugar, and egg mixture. Mixture will look curdled, but it is fine. Add vanilla extract and orange juice and continue to mix. On a piece of wax paper, sift together all dry ingredients except NC pecans. Add dry mixture to wet mixture a little at a time until it is completely incorporated. Fold chopped NC pecans into batter being careful not to over mix. Pour prepared batter into prepared Bundt cake pan. Bake for 1 hour until done. If knife inserted into cake comes out clean, the cake is done. Let cake cool on rack. Dust with powdered sugar and garnish with pecan halves before serving.
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