Butter Pecan Bites

Pecans: A Holiday Tradition

Though we may not pronounce it the same, Pecans are a universal part of our holiday traditions.  From dessert pies, pralines and ice creams to savory sides and entrees, pecans are our go-to nut of the season. 



Georgia Pecan Growers, like Ellis Bros. Pecans in south Georgia,
account for more than a third of the US pecan production.
Ellis Bros. Pecans farms more than 2000 acres of
pecans, figs,persimmons and cotton.
 

Long before the arrival of the first European settlers, pecans have played an important role in our American culture and diet. Today, Georgia is the nation’s leading supplier of pecans, accounting for about a third of the US pecan production.  An average pecan harvest in Georgia is about 88 million pounds – enough to make 176 million pecan pies.

November 1st marked the beginning of the 2013 pecan harvest in Georgia, just in time for the holidays.  Why not make these Butter Pecan Bites a part of your tradition this year!



 

Butter Pecan Bites

Yields 3 dozen small cookie bites

20 minute Prep/10 minute Baking/10 minute Cooling

 

Ingredients:

1 cup Salted Butter

1 cup Brown Sugar

1 tsp Vanilla

2 cup All-Purpose Flour

1 cup Pecans, chopped

Whole Pecans, garnish

 

 

  Directions:

• Preheat oven to 350 degrees. 
• In standing mixer on medium speed, cream together Butter, Brown Sugar and vanilla.  
• Reduce mixer speed to low.  Gradually add in flour until fully incorporated. 
• Turn off mixer.  Fold in Pecans until mixed evenly.Roll dough into 1” balls.  In ungreased mini muffin pan, place a dough ball into each muffin form. Place a whole Pecan on top of each dough ball and press pecan into the dough until slightly flattened.  Repeat process until pan is full.
• Bake 9-11 minutes or until edges are golden.
• Remove pan from oven and let cookies cool before attempting to remove them.  Once cooled, gently loosen edges of cookies with butter knife and carefully lift cookies out of the muffin forms.





 

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Caramel Apple Upside-Down Cake

By Chef Stacy Maple

Caramel Apple Upside-Down Cake

This Caramel Apple Upside-Down Cake is the perfect dessert to celebrate the fall.  The recipe calls for 3 pounds of fresh apples that will hold their shape when they are cooked.   This begs the question: Which apple is right for the recipe?  The following guide examines 20 of the most common apples and the best way to enjoy them this season.

Picking the Right Apple for Your Recipe

With more than 7,000 varieties of apples grown today it is often a challenge to pick the right apple variety for your recipe.  The following is a guide to 20 of the most common apples found at local markets and the best way to enjoy them.

 

20 Common Apples and their Best Uses

When it comes to apples for snacking the choice is subjective. You like what you like.  But when it comes to cooking apples it is important to be more objective.  Taking into consideration the apple’s flavor, texture and they way it will react to heat will help you pick the right apple for your recipe.  For example, my Caramel Apple Upside-Down Cake needs an apple that can hold its shape when baked and remains flavorful (see below).

 

Apples Best Enjoyed Raw: 

Cortland, Fuji, Gala, Red Delicious

Because these apples lose their flavor when cooked or their texture becomes undesirable, these apples are best enjoyed in their raw state as a snack or in a salad.

 

Apples that Hold Their Shape:   

Brae burn, Cameo, Golden Delicious, Granny Smith, Honeycrisp, Jazz, Jonagold, Pink Lady, Rome

These apples soften when cooked but retain their shape and are great choices for pies, cobblers and tarts, as well as, braised dishes, stuffings and baked apples.

 

Apples that Breakdown Easily: 

Empire, Jonathan, Lady Apple, Lodi, McIntosh, Pomme Grise, and Sunrise

These apples breakdown easily when cooked, making them good choices for apple sauces and pureed soups.   Try adding a few of these soft apples to apples that hold their shape when cooked to add body to pies, tarts and turnovers.

 

 

Caramel Apple Upside-Down Cake

 

Ingredients:

For the Apples

3# Apples that Hold Their Shape, cut into 1/4 " wedges

3 TB Fresh Juice

6 TB Unsalted Butter, cut in pieces

 

For the Topping

Unsalted Butter, softened

1 C Sugar

1 tsp Cinnamon

 

For the Cake

1 1/2 C All Purpose Flour

1 1/2 tsp Nutmeg, ground

1/2 tsp Salt

9 TB Unsalted Butter, softened and cut in  pieces

1 1/4 C Sugar, granulated

1 1/2 tsp Vanilla Extract

2 TB Orange Zest

2 Eggs

3 Egg Yolks

3/4 C Whole Milk

 

Directions:

Prepare the Apples

In a large bowl, toss apple wedges in lemon juice.

In heavy duty skillet, cook butter over medium until brown in color and has nutty fragrance, about 4 minutes.  Be careful not to burn. Remove from heat. Immediately add apples (without lemon juice) and sprinkle in salt.  Gently toss apples in brown butter.  Pour apples on sheet pan in a single layer to cool and set aside.

 Prepare the Topping

Butter a 10 inch spring form cake pan and line with parchment paper.  Butter the parchment paper.

In a medium sauce pan, add sugar, cinnamon, and water.  Place over medium heat and stir until sugar dissolves.  Once sugar dissolves, stop stirring and continue cooking for 3 minutes and is a dark amber color. Immediately pour the caramel in the cake pan swirling to evenly coat the bottom.  Let cool.

 

Once cool, artfully arrange the buttered apple slices in the caramel in a tightly packed circular pattern.  Set aside.

 Prepare the Cake

Preheat oven to 350 degrees and position rack in the lower third of the oven.

In medium bowl, mix together flour, baking powder and salt.  Set aside.

In stand mixer with paddle attachment, cream together butter and ¼ cup of sugar until smooth and fluffy, about 1 minute.  Scrape bowl.

Add remaining sugar, orange zest and vanilla.  Beat until well combined and pale in color, about 4 minutes.  Scrape bowl. 

With mixer on low speed, gradually add the eggs and yolks and beat on medium speed until well incorporated.

With the mixer on low speed, gradually add remaining ingredients by alternating the dry ingredients and milk.  Scrape the bowl as necessary and continue to combine until well incorporated.

Using rubber spatula, gently spread batter evenly over apples.  Lightly tap pan down on counter once or twice to settle batter

Bake 40-45 minutes until cake springs back when gently pressed and a toothpick inserted in center comes out clean.

Transfer cake to cooling rack and run a sharp knife around edge of pan to release.  Cool the cake in the pan for 20 minutes. Release spring form.

Invert the cake onto a cake plate and slowly remove the pan and parchment.  If any apples have shifted, reposition them.  Let the cake cool for at least 1 hour before serving. 

Serves 8-10

 

Savory Roasted Muscadines & Onions

By Chef Stacy Maple

 

Damn Yankee in a Southern Kitchen

I am relatively new to the south; a Damn Yankee working in a southern kitchen.  As Georgia’s seasons change, curiously new ingredients, new flavors and new foods find their way into my kitchen by way of the local farmers markets. Perhaps, none more curious than the wild grapes of the American South:  Muscadines, Scuppernongs and Higgins.  As interesting and unique as their names, the flavor of these grapes is much sweeter and fuller than their European counter parts found in supermarkets everywhere. 



The Briar Patch, a local Gwinnet County farm, cultivates a variety of
muscadine grapes, corn, vegetables, tree fruits and nuts including, pecans, figs,
chestnuts, plums and persimmons.  In berry season, The Briar Patch, has a variety of
You-Pick berries, like blue berries, black berries and raspberries.
The Briar Patch is a three generation family owned farm located at
2503 Cammie Wages Road,  Dacula, GA  30019. Stop by their stand or
call 770-962-4990 to see what's available.

Muscadine Time

Muscadines are native to the American South and have been actively cultivated here since the 16^hcentury.  The grapes thrive in the summer heat and humidity of the South and ripen for picking through the September and October months.  The grapes grow in a wide range of colors from deep purple to green and pink champagne color.  The name “Muscadine” typically refers to the purple variety, while the green grapes are called “Scuppernongs” and the pinks have been nicknamed “Higgins”.   

Muscadines: For More than Wine

In many southern kitchens, Muscadines are limited to use in jellies, jams, wines and occasionally, snacking.    Perhaps it takes a Damn Yankee with imagination and a set of fresh taste buds to showcase these southern gems at the dinner table in delicious new ways. 

Try roasting Muscadines with a little olive oil for a sweet treat.  The roasting process brings out the inherent sweetness of the Muscadine and adds complexity and depth to its flavor.  The Roasted Muscadines are juicy with a perfect balance of sweet and tart.  They can be served alone as a healthy dessert or for a real treat, try topping a scoop of vanilla ice cream with warm Roasted Muscadines.

For a savory dish, try roasting Muscadines with slivers of red onion, salt and pepper.  Served warm, these Roasted Muscadines and Onions pair well with chicken, turkey and pork or chill the Roasted Muscadines and Onions, then toss them into some wild rice and top with crumbled goat cheese for a deliciously simple rice salad.  The possibilities are exciting and endless!  Muscadines: for more than wine!

 

 

 

Savory Roasted Muscadines and Onions

 

Ingredients

4 cups Muscadines (any variety), cut in half and seeded

¼ large Red Onion, slivered pieces

2 TB Extra Virgin Olive Oil

Kosher Salt

Fresh Cracked Black Pepper

Directions

Preheat oven to 350 degrees.  Wash Muscadines thoroughly.  Cut Muscadines in half crosswise and remove seeds.  Spray a sheet pan with non-stick spray.  Spread thin layer of Muscadines and Onions evenly across sheet pan, careful not to  over crowd pan.  Drizzle with olive oil. Sprinkle with salt and pepper.  Roast Muscadines and onions for 30-40 minutes or until grape skins begin to shrivel and get a little brown.   (If more browning  is desired, place under broiler until desired browning is achieved.)  Remove from oven and let rest.  Serve warm or chilled.  Cover tightly and store in refrigerator for up to 3 day.

 

 

 

Garden Fritter Stack with Basil Yogurt

By Chef Stacy Maple

 

Ingredients

½   Medium Zucchini, grated

½   Medium Yellow Squash, grated           

¼   Medium Red Onion, grated                     

¼ C   Sun dried Tomato, julienne

¼ C   Parmesan Cheese, grated

1 TB   Pine Nuts

 

2 TB   Egg White

 

½ C   Flour

 

½ tsp   Baking Powder

 

½ tsp   Salt

 

¼ tsp   Cracked Black Pepper

 

½ C   Greek Yogurt

 

1 TB   Fresh Basil, chiffonade

 

 2 TB   Canola Oil

Directions:

Step 1

In medium mixing bowl, combine first 7 ingredients.  In separate bowl, mix together flour, baking powder, salt and pepper.  Stir dry mixture into grated veggies until fully incorporated. 

Step 2

In small bowl, mix together yogurt and fresh basil.  Set aside.

Step 3

In non-stick skillet, heat oil on medium high.  Once oil is hot, spoon 1/4 cup of fritter mixture into skillet  Flatten the fritter mixture like a pancake.  Flip fritter once edges are golden brown.  Reduce heat to medium and brown other side of fritter.  Remove fritter with spatula and place on cooling rack lined with paper towel to blot oil.

 Step 4

Serve Fritters stacked one on the other, like pancakes. Top fritter stack with dollop of basil yogurt.  Enjoy!

 

 

 

 

 

A Fresh Take On Pesto posted by Chef Stacy Maple

Herbs of Summer

Herbs plants are thriving this season with all the warm, wet weather July is bringing.  Fresh herbs add vibrant flavor to a dish with out adding a ton of calories or unwanted fat.  A simple combination of herbs, oil, nuts and spices makes a lovely sauce known as Pesto.

A Fresh Take On an Old Classic

Historically, “Pesto” referred to a paste-like sauce made from fresh basil crushed with garlic, pine nuts, olive oil, grated Parmesan, salt and pepper. 

Today, Pesto has taken on a new culinary meaning.  Now, Pesto is made from any combination of fresh herbs, nuts, oil and spices, resulting in a limitless combination of simple, yet vibrant sauces.  The texture of pesto can vary from smooth and creamy to thick and pasty or thin and runny.  There are no rules with pesto and limitless possibilities.  It's easiest to make in a food processor but it can be chopped by hand or even crushed together with a mortar and pestle.  So pick some herbs, roll up your sleeves and grab an apron.  It's time to make pesto.

Uses for Pesto

Pesto is not only quick and easy to make, but it is extremely versatile: Toss whole grains in Pesto; Dress salad greens with Pesto; Spread Pesto on a sandwich; Slather corn-on-the-cob with Pesto; Use Pesto as a dip; Drizzle Pesto over chicken, seafood, beef or pork. The possibilities are endless!

Try out some of these fresh pesto recipes:

 

 

 

 

Chilled Georgia Peach Soup posted by Chef Stacy Maple

A Real Peach of a Soup

It’s peach season in Georgia!   Is there anything better than a fresh Georgia peach? How about a Chilled Georgia Peach Soup!  This sweet and tangy, smooth and creamy chilled soup is the bomb! 

My chef hat is off to Chef Jason Franey, Food & Wine's Best New Chef 2011, for creating this chilled soup.  I have added a few locally sourced ingredients to make it authentically Georgian. Start by marinating fresh peaches (I suggest peaches from your Georgia peach farmer, of course!) overnight with fresh goat cheese, dried apricots, cucumber, yellow bell pepper, Georgia's Tupelo honey, white balsamic vinegar and olive oil.  The mixture is then pureed until very smooth and creamy, served very cold and garnished with fresh, crumbled goat cheese, cucumber slices, corn bread croutons and basil. 

Though this recipe was created by a Seattle chef, it’s the perfect chilled soup to beat the Georgia heat this summer ...a real peach of a soup!

 

Chilled Georgia Peach Soup with Fresh Goat Cheese              

Yields 4 servings

30 minutes prep , Plus overnight marinating

 

Ingredients

3 cups sliced peeled Georgia peaches (about 4)
¼ cup diced peeled seedless cucumber, plus thin slices for garnish
¼ cup finely diced yellow bell pepper
¼ cup diced dried apricots
2 TB Tupelo honey
3 TB crumbled fresh goat cheese, plus garnish
¼ cup white balsamic vinegar
¼ cup extra virgin olive oil, plus drizzle
½ tsp Kosher salt
1 large garlic clove
2 cups diced Corn Bread (1/2  inch)
¼ cup extra virgin olive oil
Basil leaves for garnish
Fresh Ground Black Pepper

Step 1

In bowl, toss together peaches, cucumber, bell pepper, apricots, honey, goat cheese, vinegar, olive oil, salt and garlic. Cover and refrigerate overnight.

Step 2

Remove garlic clove and discard.  Transfer contents of bowl to blender add ¼ cup of water and puree until smooth and creamy.  If too thick add more water.  Season to taste with vinegar and salt.  Refrigerate the soup until very cold, about 1 hour.

Step 3

Meanwhile, in medium skillet, heat remaining ¼ cup of oil, add diced corn bread.  Cook over moderate heat stirring until golden and crisp, about 2 minutes.  Using tongs, transfer croutons to paper towel and season with salt.

Step 4

Ladle the peach soup into a shallow bowl and garnish with sliced cucumber, crumbled goat cheese, croutons and basil.  Drizzle with olive oil and season with black pepper.  Serve. 

 

Making Cheese At Home Posted By Chef Stacy Maple

How To Make Fresh Cheese at Home

Making Fresh Cheese or Queso Fresco at home is surprisingly easy.  If you can boil water, you can master this 3 ingredient recipe! One taste of this creamy, all-natural cheese and you will never want to buy supermarket versions again with all those strange chemicals and gums.  That's not my idea of fresh! Why buy it when you can make it cheaper and fresher at home?

Once you are comfortable with this recipe and the technique for making Fresh Cheese, get creative with the ingredients.  Try replacing apple cider vinegar with other acids like flavored vinegar, citrus juice like lemon or lime, white wine or even soda pops.  Try making Fresh Goat Cheese by using goats milk rather than cows milk and look for non-homogenized milk at your co-op or local dairy as it will curdle much better.

Fresh Cheese Recipe Ingredients: 2 C          Whole Milk 3-4 oz      Apple Cider Vinegar* Pinch       Salt   Equipment Needed: Sauce Pan Colander Cheese Cloth Kitchen Twine Kitchen Thermometer

Preparation:

Step 1  Heat  Milk and salt in large sauce pan over medium heat.  Stir until milk reaches 180 degrees or milk begins to froth.  Hold at 180 degrees for 4 minutes.  Remove from heat.

Step 2  Slowly stir in Vinegar.  Small curds will begin to form and milk will separate into 2 parts: curds and whey. 

Step 3  Line a colander with 2-3 layers of cheesecloth.  Place colander over bowl.  Slowly pour milk mixture through cheesecloth and colander, letting whey (clear liquid) drain into bowl.

Step 4  Once most of whey has drained off and cheese is cool enough to handle, lift the edges of the cheesecloth up and twist, wrapping the cheese securely inside the cheesecloth.   Tie “bag” closed and hang it to let the whey drain (about an hour).

Step 5  Once cheese has drained well, it is ready to be eaten or it can be “aged” for up to one week in refrigerator.  As cheese ages, it will become drier and the flavor stronger. 

*Note:  Apple Cider Vinegar can be replaced with any variety of vinegar, fresh lemon or lime juice or white wine.  However, Fresh Cheese should be drained well so that it doesn’t taste like the acid used to curdle the milk.  The longer it ages and the drier it becomes, the less it will taste like the acid used.

Quick & Easy Summer Side Salads

By Chef Stacy Maple

For many of us, May marked the beginning of another hectic summer season with Mother’s Day get togethers, high school proms, graduation parties and end-of-school celebrations.  Now, there are hedges to clip, lawns to mow, and flowers to prune.  With all the planning and schedule juggling that the summer demands,” quick” and “easy” are two words that connect with anyone trying to plan fresh, delicious dinners this month . 

On the bright side, our local farm markets and road-side stands are open again and stocked with lovely late spring and early summer vegetables, like Georgia grown cantaloupe, heirloom tomatoes and early sweet corn varieties.  These vegetables are especially easy to find right now and make delightfully simple, fresh side salads.

These Quick & Easy Summer Salad recipes have 9 or less ingredients, require minimal skill and can be prepared in 15 minutes or less.   Not only are they quick and easy, but these recipes are clean, simple, fun and fresh.  Bring it on, summer!

 

Summer Sweet Corn & Heirloom Tomato Salad




My family's sweet corn farm in Fredericktown,  Ohio
Farming varieties of early & summer sweet corn since 1977

3 ears Fresh Sweet Corn, husked

3 large Heirloom Tomatoes, cut in wedges

2 TB Red Onion, slivers

1 Jalapeno, minced (ribs and seeds removed)

2 TB Fresh Basil, chopped

3 TB Fig Infused Vinegar (or White Balsamic Vinegar)

2 TB Extra Virgin Olive Oil

1 TB Local Honey

Sea Salt & Fresh Cracked Pepper, to taste

Directions:

Cook Corn in large pot of boiling, salted water until corn is tender, about 5 minutes. Drain and Cool to room temperature. Cut corn kernels from cob. Transfer corn kernels to large bowl and add Tomatoes, Onion, Jalapeno and Basil.

In small mixing bowl, whisk together Vinegar, Honey and Oil. Pour vinaigrette over Salad and gently toss together. Add Salt and Pepper to taste. Serve chilled or at room temperature.

 

 

Georgia Cantaloupe Salad

1              Cantaloupe (GA grown, if possible)

2 TB        Pine Nuts, toasted

¼ cup      Goat Cheese Crumbles

2 TB         Fresh Basil, chopped

Directions

Clean and cut cantaloupe into 1” pieces.  Transfer cantaloupe to mixing bowl. Add Goat Cheese crumbles Pine Nuts and Basil.  Lightly toss together.  Chill and Serve.  (This recipe is also great with other melons like watermelon and honey dew.   Give it a try!)

The Bounty of Spring

 

 Pecan Crusted Chicken and Arugula Salad

Spring is here and soon our local markets will be filled once again with its bounty.   In Georgia, we can look forward to local spring vegetables like arugula, asparagus, radishes, morel mushrooms and our beloved pecans.  After a long winter of braised meats and roasted root vegetables, the light and bright flavors of spring are a welcome sight.  

The Pecan Crusted Chicken and Arugula Salad is a beautiful dinner salad that showcases the taste of spring in Georgia:  Pecan Crusted Chicken Breast on a bed of fresh Arugula with grilled Asparagus and crumbled Gorgonzola Cheese drizzled with White Peach Balsamic Vinaigrette.   A perfect balance of flavors and textures: Sweet and savory; Light and filling; Raw and roasted; Simple and elegant.

Tossing cooked and fresh vegetables together is an easy way to create an interesting dinner salad.  Grilling or roasting vegetables adds complexity and depth of flavor through the browning process and certain vegetables are more desirable when cooked rather than eaten raw.  Try grilling or roasting these vegetables to create something new and exciting in your next salad: asparagus, Brussels sprouts, parsnips, green beans, sweet corn and radishes. 

Pecan Crusted Chicken and Arugula Salad

 Pecan Crusted Chicken
1 cup Georgia Pecans
½ cup Breadcrumbs
1 tsp Paprika
2 tsp Salt, divided
1 tsp White Pepper
1 tsp Sugar
2 Egg Whites
1 TBSP Water
4 boneless, skinless chicken breasts, pounded thin

 
 
 
 
 
 


INSTRUCTIONS
In food processor, chop Pecans fine until they are consistent in size. Add breadcrumbs, Paprika, 1 tsp of Salt, White Pepper and Sugar and pulse together. Pour Pecan Crumbs mix in pan.  

 

 



 

 

Whisk together egg whites and water.  Dip Chicken breasts in egg wash, sprinkle with salt and then coat in Pecan Crumbs.  Shake off extra coating and set aside.  Repeat process until all chicken breasts are coated.  

 

Heat olive oil in sauté pan.  Transfer Pecan Coated Chicken to hot sauté pan.  Cook over medium heat for 4-5 minutes then flip chicken to cook other side.  Cook for additional 4-5 minutes.  Be Careful not to burn pecans.  Remove chicken and let rest for 2-3 minutes before plating on salad.

 

White Peach Balsamic Vinaigrette

1 Georgia Peach, peeled (substitute 1 cup of drained, canned peaches, if you must.)
2 TBSP Honey
¼ cup White Balsamic Vinegar
¼ tsp Salt
White Pepper, pinch
¾ cup Canola Oil

INSTRUCTIONS
In food processor, add peaches and honey and puree.  Add vinegar, salt and pepper and pulse together.  With food processor running, slowly pour in canola oil.  Continue running food processor until dressing is completely emulsified.  Taste and adjust seasoning. 

 

Arugula Salad

1 Cup Arugula, washed
5-7 stalks of Asparagus, grilled or roasted
2 TBSP Crumbled Gorgonzola Cheese
5-7 Pecan Halves
1 Pecan Crusted Chicken Breast, sliced (see recipe above)
White Peach Balsamic Vinaigrette, (see recipe above)

INSTRUCTIONS

Assemble salad as follows:  Line perimeter of plate with cooked Asparagus.  In center of plate add Arugula.  Slice Chicken and shingle it over the Arugula.  Sprinkle with Gorgonzola Cheese and Pecans.  Garnish with fresh peach slice. Serve with White Peach Balsamic Vinaigrette.