NPSA 75Th Anniversary Digital Cookbook

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 often less expensive than whole pecans – so purchase the chopped version and you’ll also Long a Southern tradition, more pecan pies save yourself an extra step in your preparation. are consumed in the United States between the Thanksgiving and Christmas holidays than any other time of year. That’s also when pecans Storing Pecans are at their best. But we have exciting recipes How you store your pecans will make a difference to enjoy pecans all year long like salads, in their freshness and flavor. Keep them in the healthy snacks, soups and so much more. refrigerator if you plan to use them within the next two months or so. For even longer safe-keeping, The Goodness of Pecans store pecans in your freezer, packed in freezer- quality plastic bags or an air-tight container. Pecans carry the American Heart Association’s “Heart Check” certification which means pecans are designated heart-healthy when enjoyed as part Where to Find Pecans of a healthy eating pattern. There’s nothing like Pecan farms and orchards can be found in 15 states the satisfying crunch of a fresh pecan. Pecans are spanning the southern half of the United States, from packed with 19 vitamins and minerals but remember, Georgia to Arizona. You’ll most likely find pecans “It’s a handful, not a can-full” for each serving. at your favorite grocery store or farmer’s market. Go ahead. Get creative. You can substitute You can also order pecans online from members pecans in any of your favorite recipes that call of the National Pecan Shellers Association. For for nuts. And here’s a good buying tip: Most a list of quality retailers, visit www.ILovePecans. recipes call for chopped pecans, which are org. Get cooking with new and tasty recipes!

The National Pecan Shellers Association would like to thank so many who contributed to the creation of this cookbook For more information, in celebration the association’s 75th Anniversary. The new visit the website cookbook features 75 recipes to celebrate 75 years of NPSA www.ILovePecans.org/recipes bringing healthy food options to people worldwide. or contact the editor,

Many of the association’s members, acclaimed chefs, research Diane Jackson and development chefs, culinary influencers, recipe developers, NPSA headquarters photographers, nutritionists, and even employees of member companies, 678.303.2961 were all instrumental in bringing you a wide variety of recipes allowing [email protected] you to share homemade delicious dishes with the ones you love.

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).

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’.”

©2018 National Pecan Shellers Association ILovePecans.org/recipes 3 CONTENTS Appetizers Roasted Vegetable and Pecan Salad...... 26 Romaine, Pecan and Pear Salad...... 26 Roasted Pecans ...... 7 Salmon Nicoise Salad...... 27 Chili Cheese Log with Pecans...... 8 Mediterranean Chicken-Pecan Salad...... 27 Herbed Pecan Snack Mix...... 8 Spiced Pecan Spinach Salad Buttered Pecan Popcorn...... 9 with Strawberry Vinaigrette...... 29

Pecan Smoked Trout Spread...... 9 Tossed Salad with Pecan Basil Vinaigrette Dressing...... 30 Peppy Pecans ...... 11 Spinach and Pecan Salad with Lemon Dressing...... 30

Soups Warm Brussels Sprout Salad Sweet Potato Soup with Toasted Pecan Vinaigrette with Buttered Pecans ...... 12 and Strawberry Basil Salt...... 31

Pecan and Sautéed Onion Soup ...... 14 Warm Pasta Salad with Pecans and Spinach...... 32 Chilled Spanish Pecan Soup...... 14 Thai Red Curry Pecan Soup ...... 15 Entrées Asian Lettuce Wraps...... 35

Salads Pecan Sliders...... 37 Beet Salad with Candied Pecans...... 16 Crispy Pecan Fish Fillets...... 38 Asian Duck Salad with Watercress and Pecans...... 18 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 Pacific Rim Pecan Crusted Chicken Salad with Roasted Tomatoes...... 22 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

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 Pecan Vodka Mississippi Mule ...... 74 and Georgia Pecans...... 52 Praline Old Fashioned ...... 76 Lemon Pecan Green Beans...... 52 Toasted Pecan Rum Smoothie...... 76 One Pot Mac & Cheese with Toasted Pecans ...... 53 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 Pecan & Veggie Brunch Salad ...... 79 Desserts 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

Roasted Pecans

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.

Herbed Pecan Snack Mix Ingredients Chili Cheese Log • 5 cups cereal (any combination of bite-size wheat, rice or corn squares; shredded wheat cereal; round toasted with Pecans oat cereal; and crispy corn or rice cereal bites) • 1 1/2 cups pretzels or chow mein noodles Ingredients • 1 cup pecan halves or pieces • 1 packet chili seasoning • 1/3 cup butter or regular margarine (melted) • 16 oz. cream cheese (softened) • 1 tbsp. dried parsley flakes • 3 tbsp. salsa • 1 tsp. dried thyme (crushed) • 1/2 cup pecans (chopped) • 1/2 tsp. celery salt • 1/2 cup Monterey Jack cheese (shredded) • 1/2 tsp. onion powder Preparation Preparation Beat chili seasoning with cream cheese and salsa. Shape into a log and coat with pecans Preheat oven to 325°F. Combine cereals, pretzels (or and Monterey Jack cheese. Chill until firm. chow mein noodles) and pecans in a 13x9x2” baking Serve with assorted crackers and vegetables. 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.

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 Pecan Smoked 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 Trout Spread oven at 300°F for 16 minutes, stirring halfway through baking. Remove pan from oven and turn mixture Ingredients onto a large piece of foil. Cool popcorn completely. • Trout, cleaned and scaled and filleted When cool, break into large pieces and serve. • 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.

Peppy Pecans

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.

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.

Sweet Potato Soup with Buttered Pecans

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 Chilled Spanish • Salt and pepper, to taste Pecan Soup Preparation Ingredients Sauté onion and garlic in Pecan Oil until translucent. Add tomato paste and Chipotle, • 1 head garlic stir, Add the chicken stock and half & half. Bring to a boil then turn down to a simmer. • 2 slices of day old sourdough bread, crust removed Add pecan pieces and simmer for 30 min. • 2 cups vegetable stock Puree half the soup until smooth then add back to combine. Finish with fresh lime juice to taste. • 1 cup chopped pecan nuts Garnish with chopped pecans and nut oil. • 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.

Thai Red Curry Pecan Soup Ingredients Preparation • 1/2 cup red onion, minced Heat pecan oil or clarified butter over medium heat. Add onions, garlic, chile, ginger, and pecan • 4 cloves garlic pieces. Sweat, stirring, until tender. Add 1.5 tbsp. • 1 minced jalapeno or serrano green chile Sriracha to vegetables. Toast and stir. Add Coconut Milk and Chicken Broth. Bring to a simmer. Add • 3 tbsp. young minced ginger Butternut Squash. Simmer 20 minutes. Purée • 1/4 cup pecan pieces in batches in blender, return to pot. Bring to a simmer, turn off heat. Add Shrimp. Let sit for 5 • 1/2 cup seeded and minced butternut squash minutes. Stir in juice of one lime half. Serve into • 1 1/2 cups Coconut Milk individual bowls. In another bowl, combine the 1 tbsp. Sriracha, 1 tbsp. Pecan oil or butter, and the • 1 1/2 cups chicken broth juice of the other lime half. Stir until well combined, • 1 1/2 tbsp. + 1 tbsp. Sriracha and use as a garnish in individual bowls. • 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)

Beet Salad with Candied Pecans Ingredients with the remainder of the salt. Close the foil around the beets • 3 oz. salt roasted root and roast in 375°F oven for 30 vegetables (recipe follows) min. Remove the root vegetables for the oven and test for • 2 oz. honey whipped doneness with the tip of a small ricotta (recipe follows) knife. The vegetables should • 0.75 oz. serrano ham be tender. Remove the beets and turnips from the foil and • 0.5 oz. candied pecans rinse gently under cool water to • 4 ea. breakfast radish, shaved 1/8” remove the salt. The skin from the vegetables can easily be removed • 10 ea. micro herbs with a paper towel under running • Cracked pepper water. Trim the tips with a paring knife. After the vegetables are Preparation peeled, quarter into 4 sections. Set the beets aside. Place the Portion Honey Whipped Ricotta turnips in a small bowl and add cheese across the center of a ½ cup of white balsamic vinegar. plate. Place the Serrano ham over The turnips should marinate and around the ricotta cheese. in the vinegar for approx. 20 Place the Salt Roasted beets min. Remove the turnips from and turnips around the ham. the vinegar and set aside. Place the pecans and radish in between the vegetables. Finish with an extra drizzle of honey Honey Whipped Ricotta and a few turns of the pepper mill. Top with micro greens. Ingredients • 12 oz. fresh ricotta cheese Salt Roasted Root • 4 oz. heavy whipping cream Vegetables • 2 oz. truffle honey (any flavored honey will work) Ingredients • To taste – kosher salt • 1 lb. baby red beets, washed, tops trimmed and left unpeeled Preparation • 1 lb. baby turnips, washed, tops Combine the ricotta, heavy trimmed and left unpeeled cream, and honey in a large • 1 cup kosher salt bowl and whip using a whisk until light and fluffy, about 1 • 0.5 cup white balsamic vinegar minute (or place in a bowl and whip using a hand-held Preparation 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

Beet Salad with Candied Pecans

Asian Duck Salad with Watercress and Pecans Ingredients • ¾ cup toasted pecan halves the middle—about 4 to 5 minutes • 2 tbsp. minced radish, red longer. Transfer duck to cutting Dressing: board and let rest 5 minutes. part only (optional) • ¼ cup light olive oil or vegetable oil Meanwhile, remove and discard tough stems from watercress. • 2 tbsp. balsamic vinegar Preparation Cut carrot into thin matchstick- • 2 tbsp. reduced-sodium soy sauce Dressing: size sticks and combine with watercress. Toss salad mixture • 1 tbsp. honey In a blender or small food with half the Ginger Dressing. processor, combine all Ginger • 2 small cloves garlic, chopped Mix remaining dressing with the Dressing ingredients; mix until pecans. To serve, thinly slice • 1 tsp. grated peeled fresh ginger garlic is very finely chopped and duck and divide among four ingredients are well blended. • 1 tsp. toasted sesame oil serving plates, fanning slices. Set aside while preparing salad. Arrange watercress mixture in a Salad: small mound on each plate and Salad: spoon pecans on top. If desired, Heat the 2 tsp. oil in medium sprinkle with radish to garnish. • 2 tsp. vegetable oil skillet over high heat. Sprinkle • 2 skinless duck breasts, 4 oz. each duck breasts with salt. When Courtesy of Georgia (or substitute chicken or turkey) oil is hot but not yet smoking, Pecan Commission add duck. Reduce heat to • 1/8 tsp. salt medium high and cook until well • 1 bunch (6 oz.) watercress browned—about 5 minutes; turn duck breasts and cook until • 1 large carrot, peeled browned on other side but pink in

Asparagus and Roasted Pepper Salad with Toasted Pecans Ingredients Preparation • 20 thin asparagus spears Break off tough ends of asparagus. Heat 1 inch of water to boiling in a deep skillet. Add asparagus • 12 oz. jar roasted peppers, preferably and cook two minutes to blanch. Drain and transfer red and yellow mixed, drained asparagus to bowl of ice water to quickly chill. Drain • 2/3 cup chopped toasted pecans and set aside or wrap and refrigerate until serving. In a medium bowl, stir together peppers, pecans, and basil. • 1/4 cup chopped fresh basil leaves In a small bowl, whisk together lemon juice, vinegar, • 1 1/2 tbsp. fresh lemon juice mustard, and salt to blend; whisk in oil to make dressing. To serve, mound salad greens in center of • 1 tsp. sherry or wine vinegar serving platter; arrange asparagus in two clusters on • 1/2 tsp. Dijon mustard opposite sides of greens. Spoon pecan mixture over greens and asparagus; drizzle dressing over all. • 1/4 tsp. salt Courtesy of Georgia Pecan Commission • 1/4 cup extra-virgin olive oil • 1/4 lb. mixed salad greens

Fresh Pecan Topped Salad Ingredients: Preparation • 2 tbsp. miso (red) Combine Miso, Honey, and Vinegar. Drizzle in oil while whisking to emulsify. Add the • 1/4 cup rice wine vinegar remaining ingredients and season to taste. • 2 tsp. honey Served on a salad of: • Juice of 1/2 lemon Frisee (or other chicories like escarole or radicchio) • 1/4 cup pecan oil Arugula • 1 tsp. shichimi pepper (or substitute chili flake) Caramelized persimmon • 4 tbsp. pecan pieces (small) Roasted squash (such as Delicata) • Salt and pepper for taste Pomegranate seeds Pecans, toasted with a little pecan oil, brown sugar and pomegranate powder *Other additions: toasted pumpkin seeds or feta cheese.

Chicken Salad with Roasted Tomatoes

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.

Chicken Salad with Roasted Tomatoes Ingredients • Kosher salt and freshly ground panko mixture. Sauté in skillet until black pepper, to taste brown on bottom – about 2 minutes. • ½ cup pecans, finely • 4 cups mixed greens Turn chicken over and place skillet chopped and toasted in oven. Bake 15 to 18 minutes until • Red onion slices cooked through. Set aside. Slice • ½ cup panko (Japanese breadcrumbs) • Cucumber slices when cool. Lower oven temperature • ½ tsp. kosher salt to 350°F. Arrange tomatoes on • 2 ounces blue cheese baking sheet and toss with olive • ¼ tsp. cayenne pepper • Ranch or balsamic vinaigrette dressing oil. Bake 30 minutes. Remove from • Freshly ground black pepper, to taste oven and season with salt and pepper. Set aside. To assemble, • 3 tbsp. butter Preparation divide greens between two plates. • 2 boneless, skinless chicken breasts Preheat oven to 400°F. Mix together Arrange red onion, cucumber, roasted tomatoes and chicken over • 3 tbsp. olive oil pecans, panko, salt, cayenne and black pepper. Melt butter and oil greens. Top with blue cheese, if • ½ pound cherry tomatoes in ovenproof skillet over medium- desired. Serve with ranch dressing or balsamic vinaigrette dressing. • 1 tbsp. olive oil high heat. Dredge chicken in pecan

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.

Pecan Soba Noodle Bowl Ingredients Pecan Curry Dressing • 1/4 cup pecan pieces, toasted Ingredients • 2 cups soba noodles, cooked • 1 cup pomegranate seeds • 1 tbsp. butter • 1/2 cup romaine lettuce, shredded • 2 tsp. salt • 1/2 cup (recipe below) • ¼ cup lemon grass (slivered) carrot julienne, pickled • 2 tbsp. rice wine vinegar • 2 tbsp. fresh mint (chiffonade) • 2 tbsp. garlic, fresh, sliced • 3/4 cup (recipe below) • 1 tbsp. turmeric, fresh, sliced pecan curry dressing • 2 tbsp. ginger, fresh, sliced Preparation • 1 tbsp. soy glaze Combine all ingredients • 14 oz. can coconut milk except shredded lettuce. • 2 tbsp. Sriracha sauce Mix in mixing bowl until well incorporated. Place in serving • 1/4 cup pecan pieces, toasted bowl and garnish with lettuce. Preparation In sauté pan on medium heat, Carrot Julienne Pickle heat butter and salt, and sauté the lemongrass, garlic, ginger, Ingredients turmeric until wilted. Add the • 1/2 cup carrot, julienned coconut milk, soy glaze, and bring to a simmer. Cook for 10 minutes. • 1/2 tsp. Salt Blend in a blender until smooth. • 1 tbsp. sugar Strain and place back in blender. Add remaining ingredients • 1/4 cup white vinegar (Sriracha Sauce and Pecan • 1/4 tsp. cayenne pepper Pieces). Blend until smooth.

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

Pecan Soba Noodle Bowl

Roasted Vegetable and Pecan Salad Ingredients Preparation longer or until most of the vegetables are just tender and • 2 medium zucchini Preheat oven to 400°F. Lightly oil lightly browned-do not overcook. two baking sheets. Cut zucchini Combine all the vegetables • 2 medium summer squash and summer squash lengthwise in and chopped pecans in a large • 1 red onion half, then cut each half crosswise bowl, sprinkle with vinegar and into large chunks (about 1 1/2- gently stir. To serve, divide salad • 4 plum tomatoes inch thick). In medium bowl, greens among plates. Top each • 3/4 cup chopped pecans toss zucchini and squash with with a mixture of vegetables and chopped pecans, 2 tsp. olive oil, chopped pecans. Pour any liquid • 4 tsp. olive oil and 1/4 tsp. salt. Spread mixture in bowl over vegetables. Garnish • 1/2 tsp. salt, divided in a single layer on one baking each serving with 3 pecan halves sheet. Set aside. Cut red onion and, if desired, Parmesan cheese. • 2 to 3 tsp. balsamic vinegar into 1-inch thick wedges and • 4 cups mixed salad greens place in same bowl. Cut tomatoes Courtesy of Georgia lengthwise into quarters and Pecan Commission • 24 pecan halves add to onion. Toss onion and • Parmesan cheese tomatoes with remaining 2 tsp. oil shavings (optional) 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

Romaine, Pecan and Pear Salad Ingredients Preparation • 6 cups romaine lettuce, Place Romaine, radicchio, washed and torn parsley and shallots in large bowl and toss gently. Arrange • 1 cup radicchio, washed and torn pears, pecans and dried cherries • 1/4 cup parsley, chopped on greens. Pour dressing over salad and toss. Top with feta • 2 shallots, thinly sliced cheese, if desired. Dressing • 2 bosc pears, thinly sliced may be passed separately. • 1 cup pecans • 3/4 cup dried cherries • 1/4 cup raspberry or red wine vinaigrette dressing • 1/3 cup feta cheese, optional

Salmon Nicoise Salad Ingredients Preparation • 8 ounce salmon filet Prepare coals in barbecue (or gas) grill. Brush salmon with • 2 tsp. olive oil olive oil and season with salt • Kosher salt and freshly and black pepper. Cut lemons ground pepper in half. Grill salmon, skin side down until just cooked through, • 2 lemons 3 to 5 minutes. Place lemons on • 6 small red new potatoes grill with salmon, cut side down and grill until beginning to brown. • 1 cup fresh green beans Remove lemons and salmon from • 3 hard cooked eggs, grill and set aside. Cut potatoes in peeled and sliced half and steam until tender, about 15 minutes. Chill until ready to • 1 cup pecans use. Steam green beans until just • 1/3 cup Nicoise olives tender. Chill until ready to use. To assemble salad, arrange • 2 tbsp. capers lemons, potatoes, green beans, • 1/2 cup cherry tomatoes sliced eggs, and pecans. Add olives, capers and tomatoes • Watercress for garnish around salmon. Serve with • 1/4 cup red wine vinaigrette dressing of choice. or blue cheese dressing

Mediterranean Chicken-Pecan Salad Ingredients Preparation • 5 medium-sized tomatoes (about 1 lb., cut into thin wedges) In a bowl, combine tomatoes, basil, olive oil, lemon juice and garlic. Marinate at room temperature • 1/2 cup fresh basil (chopped) for 20 minutes. Add cooked rice and cooked • 1 tbsp. olive oil chicken strips to bowl and stir. Fold in ½ cup of pecans. Spoon salad into center of serving • 1 tbsp. fresh lemon juice plates and surround with greens. Scatter • 1 large garlic clove (minced) remaining pecans over top of each salad. • 3 cup saffron-flavored rice (cooked) Courtesy of Georgia Pecan Commission • 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

Spiced Pecan Spinach Salad with Strawberry Vinaigrette

Spiced Pecan Spinach Salad with Strawberry Vinaigrette Ingredients Pecan Spice Blend • 1 cup pecans halves • 2 tbsp. salt • 1 egg white • 3 tbsp. sugar • 1 1/2 tbsp. Pecan Spice Blend (recipe follows) or • 3 tbsp. smoked paprika Chinese five spice powder • 2 1/2 tbsp. powdered garlic • 2 tbsp. strawberry preserves • 2 1/2 tbsp. dried lemon peel • 2 tbsp. cider vinegar • 1 1/2 tsp. ground cumin • 1 tbsp. water • 3/4 tsp. crushed rosemary • 1/4 tsp. salt Preparation • 1/4 tsp. black pepper In a small bowl, whisk together • 1/4 cup pecan or vegetable oil all spice ingredients. Store in a • 4 cups spinach jar or other airtight container. • 3 green onions, thinly sliced. • 1/4 cup crumbled feta cheese

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.

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. Spinach and Pecan Salad Courtesy of Georgia Pecan Commission 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.

Warm Brussels Sprout Salad with Toasted Pecan Vinaigrette and Strawberry Basil Salt Vinaigrette Salad Ingredients Ingredients • 1 cup pecan oil • Salt • 2 tbsp. cider vinegar • 2 oz. dried strawberry • 2 tsp. honey • 1 cup salt • 1/2 cup toasted pecans • 3-4 fresh basil leaves • 1 tbsp. Creole mustard Preparation • 1.5 tsp. Creole seasoning Quarter 2 lbs. of Brussels sprouts and quickly blanch them. In a warm sauté pan, add 4 tbsp. of Preparation the vinaigrette and add the Brussels sprouts along Add all ingredients to a blender and puree until an with 1/4 shaved red onion. Heat and toss the salad even colored paste is created. Add all ingredients to a until evenly coated with the vinaigrette. Top with food processor and blend until an evenly colored salt shaved Parmesan and strawberry basil salt. mixture is made. If the salt appears to be wet, pour mixture onto a baking sheet and heat at 20°F until dry.

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 medium- high 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.

Asian Lettuce Wraps

Asian Lettuce Wraps Ingredients • 1 tbsp. fish sauce or soy sauce • 1 lemongrass stalk, finely minced • 1 ½ tsp. demerara or or 2 tbsp. grated lemon or lime zest granulated sugar • 4 cloves garlic • 2 tbsp. pecan oil • 1/2 bunch fresh cilantro • 1 pound ground lamb, turkey, pork or beef • 1 large shallot, chopped • 1/2 cup pecan meal, toasted • 1 red Fresno or Serrano chili pepper, seeded • 8 bibb lettuce leaves • 3 tbsp. lime juice 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

Butternut Squash and Pecan Chili

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.

Crispy Pecan Fish Fillets Ingredients Preparation medium heat and when melted, add pecans. Stir constantly while • 11/2 lbs. fish fillets (catfish, Wash fish fillets under cold pecans brown. Add parsley and snapper, flounder or fish of choice) running water and place in bowl lemon juice and stir. Pour sauce with milk, Tabasco and salt. Allow over fillets and serve immediately. • 1 cups milk them to sit at room temperature • 1 tbsp. Tabasco sauce for 15 minutes. Just before cooking, drain fillets and dredge • 1/2 tsp. salt in the cornmeal. Heat 2 tbsp. • 2 cups yellow cornmeal each of butter and vegetable oil in skillet over medium-high heat. • 1 stick of unsalted butter (8 tbsp.) Fry cornmeal-covered fillets • 1/4 cup vegetable oil until crispy and brown (about 2 minutes on each side). Remove • 1 cup pecans (chopped) from pan with slotted spatula • 1 cup fresh parsley (chopped) and drain on paper towels. Repeat until all fish is fried. Keep • 1/2 cup fresh lemon juice warm. Drain the skillet and add remaining butter. Place over

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 Gumbo and Pecan Several hours or day before serving, combine crabmeat, tomatoes, corn, red onion, bell Rouille (Butter) pepper, lime juice, pickled jalapenos and their liquid, and the cilantro in a medium bowl. Ingredients: Mix well, cover and refrigerate at least 2 hours • 4 cups pecan pieces or overnight. Just before serving, stir pecans into crab mixture. Peel and pit avocado; mash • 1 & 1/2 tbsp. sugar, granulated with salt to form a paste. Spread a thin layer • 1 tsp. salt, kosher of avocado paste inside each taco shell. Fill shells with crab mixture and serve. Preparation Courtesy of Georgia Pecan Commission 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.

Herbed Chicken Breast with Barley and Pecans

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.

Pacific Rim Pecan Crusted Turkey Cutlets Ingredients Preparation • 1/4 cup hoisin sauce* Preheat broiler and grease broiler rack. In a shallow bowl, mix together the hoisin sauce, soy sauce, • 2 tbsp. soy sauce sesame oil, rice vinegar, hot sauce and ginger. Place • 1 tbsp. sesame oil pecans on wax paper. Dip each turkey cutlet into • 1 tbsp. seasoned rice vinegar the hoisin liquid mixture and then into the pecans, pressing so the pecans stick. Place on broiler-pan • 1 tsp. liquid hot sauce rack. Broil 6 inches from heat, 3-4 minutes per • 1/4 tsp. ground ginger side. While cutlets are cooking, transfer remaining liquid mixture to a saucepan and bring to boil. • 2 cups finely ground pecans Lower heat and keep liquid warm over low heat. • 6 turkey cutlets Cook the ramen noodles without the seasoning • 12 ounces ramen noodles pack according to package directions. To serve, place ramen noodles onto six dinner plates, then *Hoisin sauce is available in the Asian top with a cutlet and drizzle with warm sauce. section of the grocery store.

Crunchy Pecan Crusted Lamb Ingredients Preparation: • 2 racks of lamb, frenched In a food processor pulse the pecans to the same size as the • 2 oz white rum panko bread crumbs. Combine • 3 oz whole grain Dijon mustard with breadcrumbs and set to the side and reserve. Combine • 2 tbsp. light brown sugar the rum, mustard and sugar and • 1/2 cup panko breadcrumbs mix until completely dissolved. Season the lamb racks with salt, • 1/2 cup pecan pieces pepper and olive oil. Grill the • 2 tbsp. olive oil lamb for 2-3 min each side and reserve. Coat the lamb rack with • salt and pepper to taste 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.

Pecan Four Cheese Pizza Ingredients Preparation • 1 12″ prepared pizza crust Preheat oven to 450°F. Place pizza crust on cookie sheet. In frying pan, heat oil. Add onions • 1 tbsp. olive oil and cook slowly until caramelized, about 20 • 2 large onions, sliced minutes. Cool slightly. Mix the goat and cream cheese together and spread on crust; spread • 3 tbsp. goat cheese, softened the cooked onions over the cheese. Sprinkle the • 3 tbsp. cream cheese, softened feta and mozzarella cheeses over the onions; top with the pecan pieces. Bake for about 5 minutes • 1/2 cup feta cheese, crumbled or until cheeses melt. Sprinkle parsley over top • 1 cup shredded mozzarella cheese before serving. Cut into 6 wedges to serve. • 2/3 cup coarsely chopped pecans Courtesy of Georgia Pecan Commission • Chopped parsley for garnish

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.

Pecan Catfish Po-Boy Ingredients until puffy and a light golden brown. Remove the catfish from • 5 oz. unbleached cake flour the hot oil and set on a cooling rack lined with paper towels. • 3 oz. fine ground corn meal Sprinkle kosher salt over the hot • 5 oz. white rice flour fish. Repeat with the remaining fillets. To assemble, split loaves • 0.75 cup pecan vodka (or of French bread or baguettes. any regular vodka) Spread with remoulade, top with • 1 oz. pecan meal fish, and add lettuce and tomato. • 1 cup corn starch for dredging • 1 ea. large egg, beaten Pecan Sriracha • 1.5 cups cold sparkling Remoulade water (unsweetened) • 10 oz. skinless catfish Ingredients fillets, 4-5 oz. portions • 1 ea. large egg, separated, yolk • 1.5 qt. pecan oil (for frying) reserved (use pasteurized egg, as • 0.5 oz. kosher salt the eggs are not cooked further) • Pecan Sriracha remoulade • 4 tsp. lemon juice (recipe below) • 1 tbsp. whole grain mustard • 1 tsp. Sriracha sauce Preparation • 1 cup pecan oil Heat the pecan oil in a 5 quart Dutch oven until oil reaches to • 3 tbsp. sweet pickle relish 375°F on a deep-fry thermometer. • 2 tbsp. finely chopped onion Whisk the cake flour and rice flour together in a medium glass • 1 tbsp. drained capers, chopped bowl and set aside. Once the • Salt and pepper (to taste) temperature reaches 365°F, whisk the egg, seltzer water and vodka, in a medium glass Preparation mixing bowl. Pour half of the Whisk the lemon juice with the liquid mixture into half of the dry egg yolk until smooth. Add the mixture and whisk to combine, grain mustard and Sriracha about 10 to 15 seconds. Set and continue to whisk. While the glass bowl in a larger bowl whisking, drizzle the pecan lined with ice. Working with one oil in slow thin stream to the piece at a time, dredge a piece side of the bowl and continue of catfish in the corn starch to to whisk into the egg mixture. coat evenly, shaking to remove After you have a thick emulsified any excess. Using tongs, dip dressing, fold in the remaining the catfish into the batter, drain ingredients and reserve. for 3-4 seconds over the bowl and drop gently into the heated pecan oil. Catfish should fry for approximately 2-3 minutes or

Pecan Catfish Po-Boy

Pecan Crusted Salmon with Apple Slaw

Pecan Crusted Salmon with Apple Slaw Ingredients Preparation: • 1/2 cup maple syrup Preheat oven to 400°F. In a small saucepan, heat maple syrup • 1 cup chopped pecans, divided and ½ cup chopped pecans to • 1 tsp. salt, divided a boil. Remove from heat and season with ½ tsp. salt and • 1/8 tsp. cayenne pepper cayenne pepper. In a medium • 2 cups matchstick cut Granny bowl, combine the apples, fennel, Smith apples (from 2 apples) 1 tbsp. of pecan oil, lemon juice, and parsley. Toss until well • 1 cup finely sliced fennel combined. Season with remaining (from ½ bulb) salt and 2 tbsp. of the maple and • 2 tbsp. pecan oil, divided pecan mixture. Place the salmon filets on a foil lined sheet tray • 2 tbsp. lemon juice sprayed with cook spray. Drizzle • 2 tbsp. minced parsley 2 tsp. of the maple mixture over each salmon filet. Top with 2 • 4 (4 ounce) salmon fillets tbsp. each of the pecan meal • 1/2 cup 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.

Pecan-Pesto Pizza Ingredients Preparation • 1 package prepared 7” pizza bread rounds (2) Preheat oven to 400°F Top each pizza bread with 2 tbsp. of pesto sauce (drain oil from pesto sauce if • 1 small container prepared pesto sauce desired). Divide cheese, then grapes evenly on each • 2/3 cup Mozzarella cheese (shredded) pizza. Top each pizza with 1/8 cup pecan pieces. Bake directly on oven rack for 8-10 minutes. • 1 cup seedless red grapes (halved) Courtesy of Georgia Pecan Commission • 1/4 cup pecan pieces

Butternut Squash and Pecan Chili Ingredients: Preparation ground chipotle, chili powder and salt. Stir in the beans and • 2 tbsp. pecan oil Heat pecan oil in a heavy-bottomed the water. Increase the heat to saucepot or Dutch oven over • 4 cloves garlic, minced high, bring to a heavy simmer, medium heat. Add garlic and then reduce heat to low. Cook, • 1 bunch green onions, chopped green onion whites. Cook, stirring, stirring occasionally, until squash (white and green parts separated) until onions start to soften, 1 to 2 is fork-tender, 10 to15 minutes. minutes. Add the celery and red • 2 stalks celery, diced Taste and adjust seasoning as bell peppers. Cook, stirring, 4 to desired. Divide chili between 4 • 2 medium red bell peppers, chopped 5 minutes more. Add the butternut bowls. Top with sour cream and squash, the pecan pieces, pecan green onion greens. Enjoy! • 2 lb. butternut squash, meal, tomato paste, ground cumin, 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

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.

Rib Eye with Pecan Red Pepper Sauce Ingredients Preparation • 1/2 cup pecan pieces In a food processor, combine the pecan pieces, roasted red • 1/2 cup roasted red pepper pepper, fire roasted tomatoes, • 1/4 cup fire roasted tomatoes onion, garlic, chili pepper, sherry vinegar, smoked paprika, 1/2 tsp. • 1/2 sweet onion, chopped salt and ¼ tsp. black pepper. • 6 garlic cloves, roasted until soft* Pulse until slightly chunky and well combined. Slowly stream • 1 dried red chili pepper, in pecan oil until emulsified and seeded and soaked smooth. Set aside until ready to • 1/4 cup sherry vinegar use. Heat the remaining 1 tbsp. of pecan oil in a grill pan or cast • 1 tbsp. smoked paprika iron skillet over high heat. Season • 1 1/4 tsp. salt the steak with 1/2 tsp. salt and 1/4 tsp. black pepper and then • 1/2 tsp. black pepper place in the hot skillet. Cook for • 1/2 cup pecan oil plus 1 tbsp. 4 minutes per side for medium rare. Remove steak to a cutting • 1 (16-ounce) bone-in rib eye steak board and let rest for 5 minutes • 1/3 cup pecan pieces, toasted before carving. In a small bowl, mix together the pecan pieces, • 1/2 cup parsley, chopped parsley, lime zest, lime juice and • 1/2 lime, zested and juiced 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.

Rib Eye with Pecan Red Pepper Sauce

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 Lemon Pecan Green Beans • 1/4 cup dry coarse breadcrumbs • 2 tbsp. grated Parmesan Ingredients • Fresh lemon juice to sprinkle • 1 lb. fresh green beans Preparations • Salt to taste Preheat oven to 350°F. Lightly oil a 9-inch • 1 tbsp. olive oil round baking dish or pie plate. Thaw • 1/4 cup green onions (sliced) broccoli in skillet over medium heat. Drain well. Transfer to bowl and add red pepper • 1/4 cup pecans (chopped, toasted) and pecans. Sprinkle with salt and pepper. • 1 tsp. dried rosemary In same skillet, melt 2 tbsp. butter. Whisk in mayonnaise and horseradish sauce and • 2 tsp. fresh lemon juice cook over low, stirring, to make a smooth • 2 tsp. lemon rind (grated) sauce. Pour sauce over broccoli, peppers, and pecans and stir gently to coat. Spread mixture in prepared baking dish; sprinkle with Preparation breadcrumbs and cheese. Dot with remaining Wash beans and remove ends. Sprinkle with salt. tbsp. butter and bake on top rack in oven for Arrange beans in a steamer basket and place over 20 to 25 minutes until golden. Serve warm. boiling water. Cover and steam for approximately 10 minutes, or until crisp-tender. Plunge green Courtesy of Georgia Pecan Commission 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

One Pot Mac & Cheese with Toasted Pecans Ingredients: Preparation: melted. Stir in the butter and half of the remaining cheese, saving • 2 1/2 cups water Preheat oven to 350°F. In a about 1/4 cup for topping. If the medium saucepot combine the consistency appears a little too • 1 cup whole milk water, milk, macaroni and salt. dry, stir in a small splash of hot • 8 ounces elbow macaroni Heat over medium heat. Stir water. Taste and adjust seasoning occasionally while the liquid as desired. Transfer the mac & • 1/2 tsp. kosher salt comes to a simmer, then reduce cheese into a baking dish, top • 1 cup shredded sharp heat to low. Continue to cook with pecan pieces, pecan meal cheddar cheese over low heat, stirring often, until and remaining cheese. Bake macaroni is fully cooked and most until bubbly and browned on top, • 3 tbsp. butter of the liquid has been absorbed, about 8 to 10 minutes. Enjoy! • 1 cup pecan bits about 10 minutes. Remove the pot from heat. Add half the • 1/2 cup pecan meal cheese, and stir until it has fully

Pecan Spelt Risotto

Pecan Spelt Risotto Ingredients Pecan Milk • 1/4 cup pecan pieces Ingredients • 1/4 cup (recipe below) butternut squash, roasted • 1 cup Pecan Pieces • 1 cup spelt • 3 cups Water • 2 cups (recipe below) pecan milk Preparation: • 2 tbsp. butter Soak Pecan Pieces in water for • 2 tbsp. parmesan, grated 24 hours. Blend in blender. Strain • 1/4 cup aged Fontina, grated through very fine cheesecloth, and keep refrigerated Serve as • 1 cup water a side dish with a hearty entrée. Preparation Bring cheeses to room Roasted Butternut temperature. Toast Pecan Pieces Squash in 350°F oven for 10-12 minutes until golden brown. Combine Roasted Squash and Pecans and Ingredients set aside. Place water in sauté • 2 cups butternut squash (peeled, pan and cook spelt for 1.5 hours seeded, ¾ inch diced) on low heat, with the pan covered. Drain water from spelt. Combine • 2 tbsp. pecan oil all ingredients in a sauté pan until • 1/2 tsp. black pepper the risotto is hot and creamy. • 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.

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.

Pecan Ricotta Dumplings Ingredients Preparation: • 1 & 1/2 cups all purpose flour Combine flour, pecan meal, and salt and mix well. Make a well in the center of the mix and add eggs. • 1 & 1/2 cups whole milk ricotta Combine with a fork until the dough binds and set • 1/4 cup pecan meal aside to allow time to rest. Bring two quarts of water to a boil. Using a small scoop, or two spoons, create • 4 ea. whole eggs miniature dumplings. Drop into boiling water six at • 1/2 tsp. salt a time. Lift out with a slotted spoon onto a platter. Repeat until all dumpling dough is used. In a large • 1/4 cup pecan oil sauté pan, warm pecan oil over medium heat. Add • 2 tbsp. sage, fresh, chopped butter. Add dumplings in a single layer, turning frequently, until just beginning to brown. Add sage and • 3 tbsp. butter toss for two minutes. Turn off heat and mix in lemon • 1 ea. lemon, whole, juiced juice. Finish with the grated Parmigiano reggiano. • 1/4 cup Parmigiano Reggiano, grated

Simple Pecan Pie by Fisher Nuts

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

Preparation Banana Pecan 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 Strudel 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 Ingredients the sugar, cinnamon and ginger. Set aside. Slice the banana long ways Phyllo Dough: 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 • 1 to 2 bananas (preferably the melted butter. Place one sheet of phyllo in the bottom of the dish, red bananas) and brush with butter. Repeat with about 3 more piece of phyllo, lightly • 1 tsp. lemon juice 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, • 1/4 cup butter, melted squeezing or dribbling as you might to top a waffle. Top with 3 layers • 1 tbsp. cane sugar of phyllo, brushing butter, etc. Add a layer of pecans. Sprinkle with the cinnamon sugar mixture. Top with 3 layers of phyllo, brushing with • 2 tsp. cinnamon butter. Add another layer of honey. Top with 3 layers of phyllo, brushing • 2 tsp. ground ginger with butter. Sprinkle the top with some of the remaining cinnamon/ sugar mixture and chopped pecans. Trim any phyllo edges that protrude Honey: 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 • 1/4 cup pecans 10 minutes before devouring. If desired, top with a bit more honey.

Pecan Banana Bread Ingredients Preparation • 1 3/4 cups whole wheat flour Preheat oven to 350°F. In a bowl, mix first four ingredients • 1/2 cup maple syrup with fork. Use knife to cut in • 1 tbsp. baking powder butter until mixture has crumbly appearance. With fork, stir • 1/4 tsp. baking soda bananas, pecans, lemon peel and • 1/2 cup butter eggs into flour mixture until flour is just moistened. Spoon batter • 2 ripe bananas (mashed) into lightly greased 9×5 loaf pan. • 1/2 cup pecans (coarsely chopped) Bake at 350°For 40-50 minutes or until inserted knife comes out • 1 tbsp. grated lemon peel clean. Cool at least 10 minutes • 2 eggs (slightly beaten) before slicing and serving.

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.

Chocolate Mousse and Pecan Croquant Ingredients Pecan Croquant • 8 oz. semi-sweet dark chocolate (recommend 60% – 70% Ingredients cacao such as Valrhona) • 2 cups sugar • 16 oz. carton heavy whipping cream • 1 cup honey Preparation • 2 cups pecan pieces Melt the dark chocolate in a double boiler so that the Preparation chocolate does not burn. (Or, heat Toast the pecan pieces in a the chocolate in a glass bowl in 350°F oven for 15 minutes until the microwave on medium power, golden brown. Combine the stirring every minute until desired sugar and honey in a medium temperature is reached.) Heat the sauce pan. Cook to a hard ball chocolate slowly until it’s fairly stage (250 to 266°F using a hot, approximately 120°F – 130°F candy thermometer). Sugar will degrees measured by a candy be very hot. Take extreme care thermometer. Whip the heavy to not spill. Add the pecans, stir, whipping cream to a soft peak. and pour onto a metal sheet (Note: You know you’ve reached pan or tray. Let cool completely. “soft peak” when you pull out Break and crumble the croquant the mixer and the cream will pull and place 3/4 cup in a Food straight up, and then gently fall Processor, reserving 1/4 for over a bit forming a curl. You’ve garnish. Pulse the pieces in gone too far if you’ve reached the processor to make into tiny “stiff peak” if the peaks stand bits. Follow directions above up straight and stiff without any for adding to the mousse. 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.

Chocolate Mousse and Pecan Croquant

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.

Pecan Apricot Brown Sugar Cookie Ingredients Preparation • 1/2 lb. (2 sticks) unsalted Mix the Butter, Brown Sugar, butter, softened White Sugar, Salt, Honey and Vanilla Extract together until • 7.05 oz. brown sugar combined in a mixer with paddle • 6.17 oz. white sugar attachment for 1- 2 minutes. Add Eggs to mixture and mix • 0.18 oz. salt additional 30 seconds; scrape • 0.75 oz. honey down sides of bowl. Mix 10 seconds. Add dry ingredients, • 0.31 oz. vanilla apricots, and pecans to • 2 eggs (large) mixture; mix for 1 minute until combined. Store dough overnight • 13.23 oz. all-purpose flour in refrigerator in an airtight • 0.18 oz. ground cinnamon container. Scoop desired size and bake 350°F for 10- 12 minutes • 0.35 oz. baking soda or until golden brown. Pull from • 7.05 oz. dried apricots, diced oven and let cool 10 minutes. • 8.82 oz. medium pecan pieces

GLUTEN-FREE PECAN CAKE Cake Preparation: Syrup In a mixing bowl, cream the Ingredients: sugar and eggs. When doubled in volume, add the oil, milk Ingredients: • 1 c sugar vanilla and lemon juice and beat • 1 c water • 3 eggs until frothy. Add the remaining ingredients and beat on medium • 1 c sugar • 1 c pecan oil setting for 5 minutes. Let batter • 3 tbsp. orange blossom water • 3/4 cup whole milk sit for about 5 minutes to thicken. Pour into oiled and floured baking • 1/2 pecan pieces • 1/8 tsp. vanilla dish and bake at 350F for about • 1/2 tsp. lemon juice 25 minutes. Top with Syrup Preparation: immediately after removing from Add sugar to pan and slowly • 1/2 cup brown rice flour the oven. pour water over the top. Bring

• 2 cup pecan flour the mixture to a boil and cook

until clear. Add the pecans and • 1 tbsp. baking powder orange blossom water and boil

• 1/2 tsp. xanthan gum until syrup becomes a dark caramel color (about 5 minutes).

Pecan Cream Cheese Cookies

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.

Pecan Gooey Butter Pie Ingredients Preparation • 1 (18-ounce) box yellow cake mix Preheat oven to 350°F. In a large mixing bowl, combine the cake mix, pecan meal, cinnamon, • 1/2 cup pecan meal and cayenne pepper. In a microwave safe bowl, • 1 tsp. ground cinnamon microwave the butter for about 30 seconds. Add the butter and 1 egg to the cake mix and stir until • 1/8 tsp. cayenne pepper well combined. Press the cake mixture into the • 1 stick (4-ounces) salted butter bottom of a greased 9×13 glass baking dish. In a large mixing bowl, beat 2 eggs and cream cheese • 3 large eggs until smooth. Add the powdered sugar and 2 tbsp. • 1 (8-ounce) package cream cheese, softened of spiced rum. Pour the cream cheese mixture over the crust. Sprinkle the pecan halves over the • 4 cups powdered sugar surface Bake for 30 to 40 minutes until pie is cooked • 3 tbsp. spiced rum, divided through and golden brown. To serve, whip the heavy cream with the remaining 1 tbsp. of spiced rum and • 2 cups pecan halves the granulated sugar to form soft peaks. Spoon • 1 cup heavy whipping cream Pecan Gooey Butter Pie onto a dessert plate and dollop with spiced whipped cream on the side. • 1 tbsp. granulated sugar

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.

Pecan Praline Sauce Ingredients Preparation • 2 cups sugar In a heavy saucepan, combine sugar and soda. Stir in remaining ingredients in order listed, except vanilla • 1 tsp. baking soda and pecans. Place over medium heat and bring to boil; • 3 tbsp. dark corn syrup reduce heat to low and simmer for about 10 minutes, stirring often. Remove pan from heat and immediately • 3 tbsp. light corn syrup stir in vanilla and pecans. Cool. May serve lukewarm • 1 cup buttermilk over ice cream, pound cake, or cheesecake, or even bread pudding. Sauce will thicken as it cools. • ½ cup butter • Dash of salt • 1 cup chopped lightly roasted pecans • 1 tsp. vanilla

Silken Chocolate Pecan Tart Ingredients Remove and cool and set aside. In a small pot, scald heavy cream • 1 1/2 cup chocolate cookie crumb and milk. Pour over semi-sweet chocolate (chopped chocolate or • 1 1/2 cup ginger cookie crumb chips) and let sit for 3 minutes. • 3/4 cup brown sugar, dark Using a rubber spatula, combine the dairy and chocolate. Add one • 1/2 cup pecan meal beaten egg and stir quickly to • 4 oz butter, unsalted, melted incorporate. Add pecan vodka to chocolate mixture and combine • 1 1/2 cup heavy cream well. Pour over cooled cookie • 1/2 cup whole milk crust and bake 325°F for 25-30 minutes or until there is no ‘jiggle’ • 3 cup semi-sweet chocolate in the center. Remove from oven • 1 each egg, whole and cool completely. Cover with plastic wrap. Place in refrigerator • 1/4 cup pecan vodka and chill 24 hours. Remove from cooler and cut into desired size. Preparation 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.

Gluten and Sugar-Free Pecan Sandies Ingredients Preparation • 2 cups (8 oz./ 227g) pecan Preheat the Oven to 350°F flour (i.e. ground pecan meal) (177°C). Prepare two 13 by 18 sheet pans by covering the • 1 cup (3.25 oz./ 92g) surface with baking parchment chopped pecans or a silicon baking pad. Lightly • 1 cup of Stevia in the mist the surface with vegetable Raw or Splenda spray oil. In a bowl, whisk together all the dry ingredients, evenly spaced cookies. Place • 1/2 tsp. baking soda including the chopped pecans. the pan on the center shelf of the preheated oven and bake for • 1/4 tsp. salt In a separate bowl, whisk all the liquid ingredients. Add all 9 minutes. Rotate the pan and • 3/4 cup (6 oz./ 170g) butter, the dry ingredients to the liquid bake for an additional 9 minutes, melted (or your favorite butter and mix with a large spoon (or or until the cookies are set and substitute such as Smart Balance) with the paddle attachment on golden brown. Remove the pan from the oven and transfer the • 1 large egg medium low speed in an electric mixer) and continue to mix for cookies to a cooling rack. Cool • 1 Tbsp. vanilla extract 1 to 2 minutes, or until all the for at least 10 minutes before ingredients are thoroughly serving. While the cookies are combined to make a thick batter. baking, prepare the second pan Drop one heaping tsp. of dough or put the remaining dough in onto the prepared cookie sheet the refrigerator to be used later. and then repeat to make 12

Sugar Spiced Pecans Ingredients Preparation • 1 lb. pecan halves Toast pecans on baking sheet for 10 minutes at 300°F. Combine • 1 cup sugar all ingredients, except pecans • 3/4 tsp. salt and vanilla, in small pan. Cook about 5 minutes (until syrup • 1 3/4 tsp. cinnamon spins a small thread). Remove • 1 cup water from heat and add pecans and vanilla. Stir quickly until syrup • 1 tsp. vanilla 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).

Yummy Rum Pound Cake Cake: Ingredients • 1 stick of butter (real butter is best) Ingredients • 1 cup white sugar • 1 cup pecan meal • 1/4 cup water • 1 box butter recipe yellow cake mix • 1/2 cup light or dark rum • 1 small box instant vanilla pudding • 4 eggs Preparation • 1/2 cup oil Mix all glaze ingredients together and cook on medium heat stirring • 1/2 cup water constantly until you reach a full • 1/2 cup light or dark rum rolling boil that cannot be stirred down. Cook approximately 2 more minutes, stirring constantly. Preparation You want the glaze to thicken Preheat oven to 325°F. Spray but not crystallize. You can time Bundt pan with non-stick baking the glaze to be ready when the spray. Liberally coat with the cake comes out of the oven. Or Pecan Meal. Mix cake mix, cook the glaze, then remove from pudding, eggs, oil, water and the heat until ready to pour over rum until moist. Beat at least 2 the cake. Bring to a boil again minutes. Pour the batter into the just before pouring over the Bundt pan. Bake for 55 minutes. 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:

Yummy Rum Pound Cake

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 fine- mesh strainer into bowl, discarding ginger. Cool. The syrup will keep well in an airtight container in the refrigerator for up to two weeks.

Pecan Vodka Mississippi Mule

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 Toasted Pecan on top of glass. Serve drink immediately. 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.

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

Spinach Pecan Quiche Ingredients Breakfast Panini • 1/2 lb. spinach (raw or cooked and well-drained) with Pecans • 1 tbsp. butter (melted) • 8 slices bacon (cooked, crumbled) Ingredients • 4 eggs (beaten) • 1 tsp. butter, plus more for bread • 1/2 tsp. salt • 3 green onions, chopped • 1 dash nutmeg • 4 fully-cooked breakfast sausages (thawed if frozen), chopped • 1 onion (chopped) • 1/2 cup chopped Georgia pecan halves • 1/3 cup pecans (chopped) • 4 large eggs, well beaten • 1 cup cheddar or Swiss cheese (shredded) • 8 thick slices Italian bread • 2 cups half and half • 4 ounces yellow cheddar cheese, thinly sliced • 1 dash black pepper • 9” quiche/pastry shell Preparation In non-stick skillet, melt butter over medium Preparation heat. Add the onions, sausages, and pecans; Preheat oven to 450°F. Prepare quiche/pastry sauté until onions are just softened—about shell and bake at 450°F for five minutes. Combine 3 minutes. Add eggs and cook, stirring all ingredients and pour into baked quiche shell. constantly, until eggs are firm but not dry. Bake at 325°F for 30 minutes. Bake another 5-10 Transfer sausage mixture to plate. Heat a panini minutes more, until knife inserted off center comes maker or a grill pan over medium-high heat. To out clean. Let stand 10 minutes before serving. 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

Pecan & Veggie Brunch Salad Ingredients Preparation • 1 pound red beets Preheat oven to 400°F. Place cleaned and trimmed beets on a foil lined baking sheet. Cover tightly with • 1 pound yellow beets foil and bake for 40 to 60 minutes until beets are soft • 1 pound tricolored baby carrots and can be easily pierced with a skewer. When cool enough to handle, remove the skins and dice into • 1 large Vidalia onion, diced 1-inch cubes. Onto the same baking sheet, combine • 2 tsp. pecan oil the diced beets, baby carrots, and diced onion. Toss with the pecan oil, salt and black pepper. Increase the • 1/2 tsp. kosher salt oven temperature to 450°F and roast the vegetables • 1/4 tsp. black pepper for 15 to 20 minutes until carrots are soft and onions are slightly charred. Remove from the oven and toss • 1 tsp. fresh tarragon with fresh tarragon. To serve, divide the Red Flannel • 1/2 cup pecan halves, toasted Hash among 4 plates. Top with toasted pecans, sunny side up eggs, arugula and goat cheese rounds. • 4 large eggs, cooked sunny side up • 4 ounces baby arugula • 1 (8-ounce) log of goat cheese, sliced into rounds

Pecan Granola Parfait Ingredients Pecan Nut Crunch Preparation: • 2 cups Greek yogurt Preheat oven to 300°F. In a large Ingredients bowl, combine the nuts and • 4 tbsp. honey seeds. Drizzle with maple syrup • 2 cups strawberries, sliced • 1 cup pecan halves and vanilla extract. Sprinkle • 1 cup almonds, sliced with cinnamon and toss until • 1 cup pecan nut crunch well coated. Spray a parchment (recipe follows) • 1 cup pumpkin seeds lined baking sheet with cooking • 1/2 cup sunflower seeds spray. Spread the nut mixture Preparation in a single layer onto the baking • 1/4 cup chia seeds sheet. Bake in a preheated In a medium bowl, mix together oven for 10 to 15 minutes until the Greek yogurt and honey until • 6 tbsp. maple syrup golden brown, being careful not well combined. In a parfait cup • 1 tsp. vanilla extract to burn the nuts. Remove the or tall glass layer 1 tbsp. sliced nut crunch from the oven and let strawberries, 2 tbsp. Greek • 1 tsp. cinnamon cool. To serve Pecan Nut Crunch, yogurt, 1 tbsp. sliced strawberries break into pieces and enjoy! 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.