Spinach, roasted beets, Rogue Creamery Smokey Blue Cheese (we met the cheese maker at the market this morning), and Aunt Floore's Pecans. What's that last one? My friend Susie makes these pecans every year, it's her great aunt Floore's recipe. The last three years, a bunch of us have been getting together around Thanksgiving to roast a couple of batches. Suzie gets the pecans from Texas (where she grew up). I froze some of mine for later (like tonight!). Here's the recipe:
Susie'’s Pecans
2 pounds pecans
1 stick of butter
10-12 cloves garlic, crushed
1/4 cup Worcestershire sauce
1 tsp cayenne pepper
1+ tsp chipotle sauce
salt to taste
1. Melt butter & add other seasonings except salt
2. Mix pecans & butter-sauce in a large bowl
3. Spread coated pecans in a single layer on 2 cookie sheets
4. Roast at 300° for 30 minutes
5. Spread on newsprint & sprinkle with salt
6. If desired, mix & re spread & sprinkle
7. Let cool before packaging
Pecan Source:
Vending Nut Company
2222 Montgomery Street
Fort Worth, TX 76107
(817) 737-3071.
The pecans are best during the fall harvest & freeze very well. Maybe this year I'll remember to bring my camera & take pictures of the roasting party.
No comments:
Post a Comment