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Basic Roasted Pecans Roasting is one of the most popular ways of preparing pecans. Just about everyone has his or her method and recipe. There are those who will tell you to roast the nuts quickly in a hot oven, while others prefer the slow-roasting method. Slow-roasting is our preference. I recommend using the largest size of pecan halves you can find for this delicious treat. Be aware that the cooking time will vary according to the size of the pecan halves. Smaller pecans will, of course, roast quicker than larger ones. Although roasted pecans are popular for snacking, they can also be chopped and sprinkled on ice cream, yogurt, and fresh fruit, and they add a delightful taste and crunch to salads, cereals and steamed vegetables. WHAT YOU WILL NEED 4 cups pecan halves 4 tablespoons butter 1 tablespoon salt HOW TO PREP Preheat the oven to 325 degrees. Spread the pecans evenly in one layer on a heavy baking sheet pan. Bake for 30 minutes. Add the butter and stir to coat the pecans evenly. Bake for 15 minutes. Sprinkle with the salt and stir again. Bake until golden brown, 15 to 20 minutes. Remove from the oven and cool completely before storing in airtight containers. (Makes 2 pints)

Cheesy Pecan Wafers Similar to cheese straws, these wafers are from Keith Courrégé’s repertoire of recipes. They are ideal to serve during the cocktail hour and make a great food gift during the Christmas holidays. WHAT YOU WILL NEED ½ pound finely grated sharp cheddar cheese, at room temperature 1 stick (8 tablespoons) butter, softened 1 teaspoon Worcestershire sauce ¼ teaspoon cayenne pepper ¼ teaspoon salt Combine the butter, cheese, Worcestershire, cayenne, salt and flour in a food processor or electric blender and pulse several times to blend. The mixture should be soft and smooth. Form the mixture into small balls, about the size of a large pecan, and place on an ungreased nonstick cookie sheet. Flatten the balls with the tines of a fork and place a pecan half on each wafer. Bake until just lightly browned, 25 to 30 minutes. Remove from the oven and cool slightly before transferring to a wire rack to cool completely. Once the wafers are completely cooled, store them in between sheets of wax paper in airtight containers. ( Makes about 4 dozen) 1½ cups all-purpose flour ⅛ teaspoon hot sauce 1¼ cup pecan halves HOW TO PREP Preheat the oven to 300 degrees.

Pecan Island Pecan Island, about an hour’s drive southwest of New Iberia, is a prime duck and fishing area. This is true Cajun country. The island — a chenier made up of three sandy ridges covered with pecan trees and live oaks — sits right below the southern peak of White Lake in the prairie-marsh region of Vermillion Parish’s “outback.” The brackish marsh is home to alligator, deer, nutria and waterfowl. Fishing is year-round and the redfish are plentiful. Super-Duper Yams WHAT YOU WILL NEED 4 medium-size sweet potatoes ¼ cup chopped pecans 3 tablespoons light brown sugar 1½ tablespoons butter 3 teaspoons dark crème de cacao ½ cup honey HOW TO PREP Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place the potatoes in the pan. Bake for 30 minutes and reduce the heat to 375 degrees and bake until soft to the touch, about 20 minutes. Remove from the oven and cool. When cool enough to handle, remove the skins and slice the potatoes into ½-inch rounds. Arrange the potatoes in a baking dish large enough to accommodate the potatoes in 1 layer. Increase the oven temperature to 425 degrees. Sprinkle the potatoes with the pecans and brown sugar, dot with butter and drizzle evenly with the crème de cacao and honey. Bake until heated through, about 15 minutes. Serve hot. (Makes 4 servings)

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