When it comes to Thanksgiving my focus is always on dinner and I typically forget about breakfast and lunch. I am usually in the kitchen all day preparing for dinner and I end up snacking all day. This year, I have decided to prepare pecan caramel cinnamon rolls ahead of time so I can stick them in the oven first thing Thanksgiving morning. Having a delicious breakfast will keep me from snacking so I can enjoy the wonderful Thanksgiving feast and have room for dessert!
Searching for recipes for Thanksgiving is something I really enjoy. My favorite recipes to find are desserts as I have a big sweet tooth. It seems that the most popular new dessert recipe for the 2009 holiday is bourbon-pecan pie or tart. Since I am already making a variety of pies, I thought I would make the bourbon-pecan tart. This recipe comes from Bon Appetitand has received some great reviews.
Place crust in 10-inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust 30 minutes.
Preheat oven to 375°F. Line crust with foil; fill with dried beans. Bake until crust is set and pale golden, about 30 minutes. Remove foil and beans. Bake crust until golden brown, about 10 minutes. Place pan with crust on rimmed baking sheet.
Meanwhile, using electric mixer, beat eggs and sugar in medium bowl. Beat in corn syrup. Add butter, bourbon, vanilla, and salt; beat until blended. Stir in pecans.
Pour pecan filling into hot crust. Bake until center of filling is set, about 25 minutes. Cool tart on rack 1 hour; remove pan sides. Serve slightly warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Rewarm slightly before serving, if desired.
Oh my, oh my. Can you believe that Thanksgiving is less than two weeks away? I am so excited for spending time with family while digging into fantastic food and delicious desserts.
In honor of this special holiday, here are a few sumptuous pecan dishes to serve alongside the Turkey this Thanksgiving.
Cream Cheese-and-Olive Pecan Bites - This time-friendly and budget-friendly appetizer only has 5 ingredients, plus it creates a perfectly popable snack for guests to munch on while the turkey finishes browning.
Harvest Sweet Potato Pecan Pie Tarts - Pre-prepared mini phyllo shells make this recipe super quick and simple to throw together. Serve it as an appetizer or side dish in place of traditional sweet potatoes.
Pecan Pie Bars - Exactly like pecan pie, only in bar form so you don’t have to worry about making a perfect crust.
If you have any fantastic Thanksgiving recipes that you love to serve, let me know! These are just a few of my favorites that I’ve found for one of my favorite holidays of the year.
I just found this fantastic article that breaks down all the nutrition you need to know about nuts. And the CNN.com article confirms what we’ve been saying all along - the pecan is one naturally nutritious nut! Here’s why:
Unsaturated fats - It’s not entirely clear why, but it’s thought that the “good” fats in nuts - both monounsaturated and polyunsaturated fats - lower bad cholesterol levels.
Omega-3 fatty acids - Many nuts are also rich in omega-3 fatty acids. Omega-3s are a healthy form of fatty acids that seem to help your heart by, among other things, preventing dangerous heart rhythms that can lead to heart attacks. Omega-3 fatty acids are also found in many fish, but nuts are one of the best plant-based sources of omega-3 fatty acids.
L-arginine - Nuts also have lots of l-arginine, which is a substance that may help improve the health of your artery walls by making them more flexible and less prone to blood clots that can block blood flow.
Fiber - All nuts contain fiber, which helps lower your cholesterol. Fiber also makes you feel full, so you’ll eat less later. Fiber is also thought to play a role in preventing diabetes.
Vitamin E - Researchers still aren’t sure, but it’s thought that vitamin E may help stop the development of plaques in your arteries which can narrow them, leading to chest pain, coronary artery disease or a heart attack.
Plant sterols - Some nuts contain plant sterols, a substance that can help lower your cholesterol. Plant sterols are often added to products like margarine and orange juice for additional health benefits, but sterols occur naturally in nuts.
There you have it! For more information on pecan nutrition, check out some of our older posts, or head on over to ILovePecans.org today.
I love, love, love fall in Arizona. It’s the best time of the year. Sure, we don’t really have leaves that change colors, there’s no real need for mittens or scarves and the sun shines pretty much all season long, but the weather makes it perfect for baking!
This recipe for Pecan-Topped Pumpkin Bread is the quintessential fall bread recipe from Cooking Light and is great for breakfast with a nice strong cup of coffee or as a mid-afternoon snack when I need something to power through the rest of the day. Plus, it’s actually got some great health benefits from the pecans and pumpkin. Lots of antioxidants and a pretty decent serving of fiber and protein in each slice.
Check out the full recipe and get ready to have the hypnotic scent of freshly baked pecan pumpkin bread wafting through the house. Just be sure to let it cool before you dig in.
A little while back, I posted a blog on Blue Bunny Butter Pecan Waffles. Well, Blue Bunny is back again with Blue Bunny Butter Pecan Pumpkin Soup. I have never, ever thought about using ice cream for soup, but I’ll let you be the judge on whether this recipe is worth trying. I’m a little wary on this one, but have at it if you like. Watch the video to see it for yourself and let me know what you think!
Watching the video below makes me wish today were Thanksgiving instead of it still being over a month and a half away.
This super-simple side dish is packed with flavor with the pecans, carrots, raisins and orange juice. It also packs a pretty big health kick considering the only oil in the dish is from the heart-healthy pecans.
A while back, I posted about Abita’s Pecan Beer. I’ve always wanted to try it but have never been able to find it in stores, until now.
This past weekend, I was at Cost Plus World Market just browsing around when I spotted a label that caught my eye while wandering through the beer and wine section. It was red, unlike any other red beer label I’d ever seen before, and upon closer inspection, there it was in front of me: Abita’s Pecan Beer. I immediately paid for the beer, went home and patiently waited by the fridge until I could try it.
I have to say, it’s pretty fantastic, and the reviews that I posted before from BeerAdvocate.com are pretty accurate. The beer was almost slightly sweet at first, but then mellowed to a warm, nutty (go figure) taste that was earthy, but not overpowering. It wasn’t overwhelmingly pecan-ish, yet still very satisfying.
I would definitely recommend this beer, whether you’re a pecan fan or just a fan of good beer.
Well, it’s officially fall! The calendar says so, and the weather is finally cooling off. Now I step outside every morning to a beautiful, chilly little breeze. It’s like I can smell the cinnamon spice and pumpkin pie in the air already.
So, in honor of autumn’s essential flavors, here’s a fantastic fall recipe to get you in the spirit. Try these Pumpkin Cheesecake Bars from Cooking Light for a sweet seasonal treat that’s completely guilt-free. And they even feature my favorite fall flavor…pecans!
Check out the link and let me know what you think.
I came across something that really piqued my interest: pecan milk. I’m not really a huge fan of cow’s milk, but can’t imagine eating cereal without it. And I know a lot of people who are lactose-intolerant that aren’t big fans of soy or rice milk, so this recipe is perfect for them as well.
According to BrowniePointsBlog.com, all you have to do is take one cup of raw organic pecans, two pitted medjool dates, a little pinch of salt and you have your basic pecan milk ingredients.
Simply put the pecans and dates in a mason jar or other large glass jar, and soak overnight with hot water. Pour the mixture into a blender, add the pinch of salt and more water to bring the liquid ¾ of the way up the blender. Blend, add sugar or maple syrup if you like and strain into a sieve.
And there you have it! Pecan milk for cereals, oatmeal and anything else you want to give a deliciously nutty twist to.
