Sugar cane along the streets and roads in southern Louisiana is as high as the eye of an elephant. Autumn is definitely on the way.
Another sign that says cooler weather will soon be brown, leaves crispy walnut trees near the platform in my apartment in Thibodaux. It will not be long until you hear the rat-a-tat-Pecan-ping on the tin roof of my office. I remember Mama, Aunt May and fours, crawling under the pecan tree crowns collection bag of nuts, some for sale and to pay other and maintain pastries, cakes, chocolate and fudge.
Dad was the task to break walnuts, and shelling out very carefully, sometimes to extract a small hook to every bit of nutshells needle. This task is usually done while sitting with a cold beer in hand, in front of the TV watching professional football on Sunday afternoon. There were two bowls for sorting nuts: half mesh, chocolate, cakes and biscuits, cheese and pieces of chocolate and other sweet Mama.
At the end of the game (s) Football Dad all had carefully marked pecans harvested in airtight containers to store in the freezer until needed Mom.
As it day roast pecans, mother full of jars and boxes for gifts reserved, but she always kept a pot just for me. It was me, and I had no intention of sharing it with everyone.
Last January, shortly after the holiday season, I received a box of nuts spices unsolicited Amelia (www.spicing pecans.com) in four different flavors --- coffee, cinnamon, hot and spicy, herb. I was not familiar with the product, but it was sparked my curiosity. I have a handful of each into four small bowls and my husband came to me in carrying out my own taste test. I must admit I was surprised by the pieces of spicy flavor nuts.
In fact, I met my husband nuts adding cinnamon in bowl of cereal, and I walnuts flavored coffee in my banana nut bread. I threw some walnuts on salads and herbs a few stuffed deviled eggs. Nice!
Spice Pecans Amelia is a small family business based in Alabama, even if the parents founder Mike Reardon are both Monroe, Louisiana. The company has been in business since 2011.
Anyway, I mean snake Pecan Recipes for the coming months and thought I could do the same. You can also experiment with the spice and walnut. It save here to your recipe box.
Pecan Lace
Makes about 30 cookies
6 tablespoons butter, softened
4 tablespoons all-purpose flour 2.1 cups More sieved
1 teaspoon double-acting baking powder
Pinch of salt
2 cups of sugar
2 eggs, well beaten
1 teaspoon pure vanilla extract
2 cups walnuts (or cinnamon spice substitute chopped pecans)
Preheat oven to 400 degrees.
With a pastry brush, spread 2 tablespoons soft butter two large baking sheets. Sprinkle each baking sheet with 1 tablespoon flour and tilt the pan from side to side to evenly distribute the flour. Invert the plate and remove any excess flour Rap. Mix half a cup of flour, baking powder and salt in a bowl and seven.
In a bowl, cream 2 tablespoons butter, beating and smashing against the sides of the bowl with the back of a spoon until smooth and fluffy. Sugar, eggs and vanilla and beat the flour mixture into the batter. Add and stir, mix nuts.
Drop dough by heaping spoonfuls onto baking sheets, spacing cookies about 3 inches apart. Bake for 5 minutes, or until the cookies have spread 4 inch locking towers and have become golden brown. Cookies allow to cool for a minute or two, then transfer to a rack to cool completely.
Let baking sheets and cool completely, then top with remaining 2 tablespoons butter and 2 tablespoons flour, and cook the remaining cookies.
They can be stored in an airtight container for one week.
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Banana Nut Bread Recipe here to save your recipe box.
Banana Nut Bread
For one loaf
3 medium bananas, mashed
Half a cup of cooking oil
2 eggs
1 cup of sugar
Flour 1-1 / 2 cup
1 teaspoon of baking powder
4.1 teaspoon salt
1 teaspoon vanilla
Half a cup of chopped nuts or walnuts (or substitute cinnamon or coffee nutty spices)
Preheat oven to 350 degrees. Generously grease the loaf pan. In a large bowl all ingredients until well mixed. Not to mix.
Pour is used in the pan and bake for 1 hour and 15 minutes or until toothpick in the center comes out clean. Turn out on a wire rack and let cool before cutting.
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As you probably already know, nuts can also be used in many savory dishes. This is one of my go to recipes for a dinner on Sunday evening casual. It is published in "pecans, soup to nuts" by Keith Marcelle Bienvenu and Courrège (Pelican Publishing Company).
First dipped in buttermilk and dredging in flour Pecan chicken on almost every fallen! We recommend that you serve with rice brightened with lemon zest and dill or parsley, a simple but tasty side dish there. To save your Recipe Box, click here.
Baked Chicken Salad with Lemon Pecan Rice
Makes 8 servings
1.1 / 2 sticks of butter melted
1 cup buttermilk
1 beaten egg
All flour 1 cup
1 cup pecan flour
Half a cup of grated parmesan cheese
1 tablespoon sweet paprika
1 tablespoon salt
Cayenne pepper to taste
2 broiler-fryer (each 3-1 / 2-4 years), quartered
Preheat oven to 350 degrees. Put butter in a large casserole dish and set aside.
Combine combine buttermilk and egg in a shallow bowl and whisk.
Put the flour, nuts meal, Parmesan, paprika, salt and cayenne pepper in another shallow bowl and mix well.
Diving chicken pieces in egg mixture and then the flour mixture and cover evenly. Place the chicken thighs into the prepared baking dish, turning to coat with butter. Place the chicken pieces on the side of the pan, skin side up.
Cook until chicken is golden and clear corridos juices, about 1 hour.
Lemon Rice Dressing
Makes 8 to 10 servings
5 cups chicken broth
1 teaspoon of salt
Half a teaspoon of freshly ground black pepper
A quarter teaspoon of cayenne pepper
2 cloves garlic, crushed
2 cups long grain rice white
2 tablespoons grated lemon peel
1 tablespoon chopped fresh dill soup (or parsley)
3 tablespoons butter
A quarter cup of toasted walnuts (I tried the hot and spicy pecan spice here) chopped
Heat broth, salt, black pepper, cayenne pepper and garlic in a large pot and bring the mixture to a boil. Add rice, cover, heat to medium-low and simmer until the liquid is absorbed to reduce 20-25 minutes.
Remove from heat. Add the lemon zest and let stand covered for 5 minutes. Add dill (or parsley) and butter, and swell slightly with a fork. Hot Garnish with chopped nuts.
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