Showing posts with label pecan. Show all posts
Showing posts with label pecan. Show all posts
Wednesday, March 5, 2014
Pecan and Apricot Sourdough Bread Stuffing All Stuffings are Dressings but All Dressings arent Stuffings
Sorry about that S.A.T. flashback. Its not easy to post dressing recipes this time of year, because of the annoying fact that they have two names - dressing and stuffing. Theyre the same recipe, except stuffing gets cooked in the turkey, and dressing bakes in a casserole dish separately.I fear that if I call it a Pecan and Apricot Stuffing, then someone searching for a delicious dressing recipe wont find it, and visa versa. I tend to go with stuffing since dressing is also something we put on salads, and that adds another level of confusion. Thus concludes my stuffing and/or dressing rant.
By the way, Im going to repost this video recipe in July and remind you that dressing/stuffing is a great and easy side dish, and there is no reason to only eat it at holiday meals. Think of all the stale bread that goes in the trash in an average year. I estimate it to be about 570 pounds per person (this is just a guess and could be a little off). Enjoy…and not just at Thanksgiving!*Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!
Ingredients:
1 loaf (1 pound) sourdough bread
1/2 stick (1/4 cup) butter
1 cup diced onions
1 cup diced celery
2 cups chicken broth
1 teaspoon rubbed sage
1 teaspoon herb de provence (or other dry herb blend)
4 oz dried apricots, diced
1 cup toasted pecan halves, chopped
1 egg, beaten
salt and fresh ground black pepper to taste
Sunday, February 16, 2014
CLASSIC PECAN TASSIE
Almost everyone has their own favorite version of a pecan tassie, the classic Christmas treat. However, for those who dont, this is a great one. Pecan tassies are a bite size pecan pie in a cream cheese pastry crust. I used to make them only at Christmas, but they have become one of Hubbys favorites, so I make them throughout the year. This recipe makes 4 dozen and freezes well.
PASTRY CRUST
1 cup unsalted butter at room temperature
6 ounces cream cheese at room temperature
2 cups all purpose flour
Cream the butter and cream cheese (with electric mixer) until it is light and fluffy. Add the flour and beat until the dough comes cleanly away from the inside walls of your mixing bowl. Flatten dough into a disk, wrap in plastic and chill for one hour (I NEVER chill this dough, it is a dream to work with).
FILLING
3 large eggs
3 tablespoons melted unsalted butter
1¾ cups light brown sugar
1 teaspoon vanilla
¼ teaspoon salt
1 cup coarsely chopped pecans
Beat the eggs until very well mixed and lemon colored. Stir in everything else.
ASSEMBLY
Roll pastry into 1 inch balls and place them into an ungreased mini-muffin pan. Using your fingers, press the balls of dough into the bottom of each cup and up the sides. (I use the floured end of my rolling pin to press the dough into place). Put a few chopped pecans in the bottom of each pastry shell and top with about a tablespoon of filling. (see note)
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PASTRY CRUST
1 cup unsalted butter at room temperature
6 ounces cream cheese at room temperature
2 cups all purpose flour
Cream the butter and cream cheese (with electric mixer) until it is light and fluffy. Add the flour and beat until the dough comes cleanly away from the inside walls of your mixing bowl. Flatten dough into a disk, wrap in plastic and chill for one hour (I NEVER chill this dough, it is a dream to work with).
FILLING
3 large eggs
3 tablespoons melted unsalted butter
1¾ cups light brown sugar
1 teaspoon vanilla
¼ teaspoon salt
1 cup coarsely chopped pecans
Beat the eggs until very well mixed and lemon colored. Stir in everything else.
ASSEMBLY
Roll pastry into 1 inch balls and place them into an ungreased mini-muffin pan. Using your fingers, press the balls of dough into the bottom of each cup and up the sides. (I use the floured end of my rolling pin to press the dough into place). Put a few chopped pecans in the bottom of each pastry shell and top with about a tablespoon of filling. (see note)
Bake in pre-heated 375F oven for 15-20 minutes or until the pastry is golden and the filling is set, yet still a little soft in the center. Remove from oven and sit the pan on a wire rack for about 10 minutes before you try to lift them out. Lift tassies out of pan and cool on a wire rack.
NOTE: Keep in mind that the filling puffs as it bakes, so dont overfill the unbaked shells. If you overfill them, they will be hard to get out of the pans. For those stubborn tassies, use the tip of a knife to help you lift them out of the pan.
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