Sunday, April 06, 2008
Recipes
By Eileen Goltz
For The Journal Gazette
Celebrate National Pecan Month with sweet and savory dishes.
April is National Pecan Month. Not necessarily a black-tie affair but certainly an occasion to learn a few new facts and try out a couple of new recipes.
The written history of pecans can be traced back to the 16th century.
The pecan is the only major tree nut that grows naturally in North America and is considered one of the most valuable North American nut species. The name "pecan" is an American Indian word of Algonquin origin that was used to describe "all nuts requiring a stone to crack."
I usually use that phrase to describe my husband when he's being particularly stubborn, but, hey, I find my fun where I can.
To keep your pecans fresh and flavorful, look for plumpish pecans that are uniform in color and size. Shelled pecans can be kept in the refrigerator for about nine months or for up to two years in the freezer. Airtight containers, such as jars with lids, are best for storing pecans in the refrigerator and sealed plastic bags are best for storing pecans in the freezer.
Pecans can be thawed and refrozen repeatedly during the two-year period without loss of flavor or texture. After they're removed from the freezer, pecans will stay good for an additional two months.
Pecans are as nutritious as they are delicious. The fat found in pecans is mostly polyunsaturated, and the nut contains no cholesterol. Pecans contain more than 19 vitamins and minerals, including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. One ounce of pecans provides 10 percent of the recommended daily intake of fiber. Pecans are also sodium free so they are excellent for anyone on a salt or sodium-restricted diet.
One final love note to the pecan: Pecans are high in zinc, a mineral that helps the body to generate testosterone. Both men and women benefit from good levels of testosterone, a hormone responsible for sparking that "frisky feeling" that helps make the world go around.
Asparagus and Roasted Pepper Salad with Toasted Pecans
20 thin asparagus spears
1 (12-ounce) jar roasted peppers, preferably red and yellow mixed, drained
2/3 cup toasted pecans, chopped
1/4 cup fresh basil leaves, chopped
1 1/2 tablespoons fresh lemon juice
1 teaspoon sherry or red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
1/4 pound mixed salad greens
Break off tough ends of asparagus. Heat 1 inch of water to boiling in a deep skillet. Add the 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. Serves 4.
Buttered Pecan Popcorn
8 cups popped popcorn (about 1/3 to 1/2 cup unpopped)
Non-stick cooking spray
1/2 cup pecan pieces
2 tablespoons butter or margarine
1/3 cup light corn syrup
1/4 cup instant butter pecan pudding mix
1/4 teaspoon vanilla
Preheat oven to 300 degrees. After popping, discard unpopped popcorn kernels. Spray a 17-by-12-by-2-inch roasting pan with non-stick cooking spray. Place the popcorn 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 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.
Peach and Pecan Cinnamon Pecan Tart with Bourbon Custard Sauce
3/4 cup unsalted butter
3 eggs
1 1/4 cups sugar
6 tablespoons all-purpose flour
1 tablespoon vanilla
1 tablespoon sugar
1 teaspoon cinnamon
1/4 teaspoon fresh nutmeg, grated
2 cups fresh peaches, sliced
1/3 cup pecans, toasted
1 Tart Pastry Shell (see recipe below)
Preheat oven to 350 degrees. Melt butter over medium heat until brown sediment forms at the bottom of the pan (about 3 minutes). Set aside to cool. Combine eggs, sugar and flour in a food processor. Process until smooth. Pour in warm butter and process briefly until combined. Add vanilla and process 5 seconds. Set aside. Roll out Tart Pastry Shell on a lightly floured surface.
Line a 10-inch tart pan with removable bottom. Combine 1 tablespoon sugar, cinnamon and nutmeg in a small bowl to make cinnamon sugar. Pour in filling, top with peaches and pecans; sprinkle with cinnamon sugar. Bake 50 minutes until browned. Cool on cake rack. Dust with powdered sugar. Serve warm with Bourbon Custard Sauce (see recipe below). Serves 6.
Tart Pastry Shell:
2 3/4 cups all-purpose flour
1/2 cup sugar
1 cup butter (unsalted)
2 egg yolks
1/4 cup heavy cream
Sift flour into a large bowl. Stir in sugar. Cut butter into 1/2 -inch cubes and toss with flour until cubes are coated. Crumble the butter into the flour by rubbing it between your fingertips (the coolest part of your hand), lifting the pieces and letting them fall down again. Continue until mixture resembles coarse cornmeal. In a small bowl, whisk egg yolks and heavy cream together then pour on to the flour mixture. Make a moist ball with the dough. Cover and refrigerate until ready to use.
Bourbon Custard Sauce:
4 egg yolks
3 tablespoons sugar
1 dash salt
1 teaspoon cornstarch
1 3/4 cups milk, scalded
1 tablespoon bourbon
In mixing bowl, beat egg yolks and sugar until thickened and pale. Stir in salt and cornstarch. Gradually stir in milk. Pour mixture into heavy saucepan and cook over low heat. Stir constantly 10 to 15 minutes or until mixture thickens and lightly coats the back of a wooden spoon. Remove from heat and cool in ice water. Stir in bourbon and refrigerate covered until serving time. Serves 8.
Recipe developed by Chef Joseph G. Randall
Baked Salmon with Pecan Herb Crust
6 (6-ounce) salmon fillets
2 cups pecans
2 tablespoons fresh tarragon
2 tablespoons fresh basil
1 tablespoon butter
Salt and pepper, to taste
Preheat oven to 350 degrees. Coarsely chop pecans, tarragon and fresh basil in food processor.
Add butter, salt and pepper and pulse quickly until mixed. Place the fillets in a greased 9-by-13-inch pan. Spread the nut mixture on top of the fillets and bake, uncovered for 25 to 30 minutes. Serves 6.
Sauce:
1/4 pound fresh sorrel
1/2 onion, thinly sliced
1/4 cup white wine
2 cups heavy cream
Juice from 1 lime
Salt and pepper to taste
Combine all ingredients in saucepan and bring to a boil. Puree and serve over fillets.
Submitted by Katie Singer from Paul's Restaurant of Sante Fe, Sante Fe, N.M.