Not only are pecans themselves healthy nuts to eat (high in fiber, low in saturated fat) but the oil they produce is healthy as well. Pecan oil is gaining recognition as a healthy alternative to other cooking oils with only 9.5% saturated fat compared to olive oil at 13.5% and peanut oil at 17%, and butter with an amazing 66% of saturated fat. Pecan oil is one of the most heart healthy oils on the market today. Its favorable nutritional qualities challenge many of the popular oils such as canola, grape-seed, and the ever- popular olive oil. Pecan oil has a light and nutty, yet neutral flavor which allows it great versatility to be used with most foods. And pecan oil has the unique ability to lightly enhance the flavor of the foods instead of overpowering them like most oils and it does not leave any greasy aftertaste. Also, with a high smoke point of 470 degrees, pecan oil allows for great sautéing, brazing, and stir frying and the ability to brown meats without burning. And, Pecan Oil is a great oil base for your favorite salad dressing recipe.
Kinloch Kitchen Vinaigrette:
* 3 ounces Kinloch Plantation Pecan Oil
* 1 ounce wine vinegar
* ¼ tsp salt
* ¼ tsp pepper
Select vinegar that will complement the foods it will dress. Combine vinegar, seasoning, and any other flavorings in a bowl. Whisk in Kinloch Plantation Pecan Oil. Allow the finished dressing to rest a few hours at room temperature before using – this allows the flavors to blend. Re-whisk immediately before use.
Sizzling Seared Shrimp:
* 1 lb medium shrimp – peeled and veined
* 1 tbsp of herb seasoning of your choice. (depending on taste, add more salt and pepper to taste or garlic powder or fresh garlic to taste)
* 2 tbsp Kinloch Plantation Pecan Oil
* Fresh lemon or lime slices
Combine seasonings with 2 tbsp of Kinloch Plantation Pecan Oil and place in a large skillet or on a griddle at 350 375 degrees. Add the shrimp and cook until light pink. Turn once. Be careful not to overcook. Serve as an appetizer with seafood cocktail sauces, catsup, and/or remoulade sauce.
Roasted Cauliflower with Pecan Oil
Ingredients
1 large head cauliflower
1/2 cup or so fragrant Pecan oil
salt and freshly ground pepper to taste
Directions
Remove green leaves from cauliflower and slice vertically into one inch thick slices. Brush both sides of slices liberally with the pecan oil and season lightly with salt and pepper. Lay slices in a single layer on a clean baking sheet and roast in a preheated 375 degree oven for 30 -- 35 minutes or until top of cauliflower is lightly browned and tender. Bottoms will be a deeper golden brown. Remove from oven and brush with any remaining oil. Serve warm or at room temperature.
Chicken and Pasta with Black Olives
· 1 fryer chicken, about 3 ½ pounds
· 1 tablespoon salt
· ¼ teaspoon cayenne pepper
· 3 tablespoons Kinloch Plantation Pecan Oil
· 3 tablespoons all-purpose flour
· 1 cup chopped onions
· ¼ cup chopped celery
·1 tablespoon chopped jalapeno peppers (optional)
· ¼ cup sliced black olives
· ¼ cup chopped green olives
· ½ pound pasta, such as thin spaghetti or linguine, cooked and drained
· Grated Parmesan cheese
Put the chicken in a large, heavy pot with the salt and pepper. Add enough water to cover. Bring to a boil, then reduce the heat to medium-low and cook until the chicken is very tender, about 45 minutes. Remove the chicken from the pot and reserve the stock. When the chicken is cool, remove the meat from the bones, discarding the skin and bones. In a heavy saucepan, combine the pecan oil and flour over medium heat and whisk to blend. Add the onions and celery and cook, stirring, for about 2 minutes. Gradually add the chicken stock, a little at a time, whisking constantly to make a creamy, thick mixture. (You will probably not use all the stock, perhaps about 1 ½ cups.) Add the chicken pieces, jalapenos, and olives and stir to mix. Put the cooked and drained pasta in a large casserole and pour the chicken mixture over it. Sprinkle with Parmesan cheese. Bake until heated through and bubbly, 15 to 20 minutes. Serve warm.
Friday, October 3, 2008
Pecan Varieties
Pecans are the only tree nut that is truly native to North America and they are one of the largest fruit bearing trees. A maintained acre will produce up to one thousand pounds of pecans a season. Pecans are more traditionally associated with the South and Georgia leads the nation in pecan production since the late 1800’s. There are more than 500 varieties of pecans exist today. Varieties commonly planted in Georgia orchards include Cape Fear, Desirable, Elliott, Schley, Stuart and Sumner:
Cape Fear: Originated in Willard, N.C., at the North Carolina agricultural experiment station. It is an offspring of the Schley. The shell has dark stripes and the pecan kernels are creamy to golden brown in color.
Desirable: One of the first pecan varieties developed from a controlled cross in the early 20th century. The nuts are larger than Stuart pecans, with a medium-thick shell that stands up to mechanical harvesting and shelling and they are very much in demand. Desirable pecans are good in flavor and good in color. These are the best pecans for roasting and the color and flavor are retained during the roasting process.
Elliott: One of the most flavorful pecans and a favorite with the pecan growers. It comes from a small, round shell, and yields a round pecan half. The great thing about Elliot pecans are that they are disease-resistant and perfect for home cultivation. The trees are slow to bear and not a heavy producer, which also makes them great for home cultivation.
Schley: Originating in Jackson County, MS (where I was born and raised) and named in honor of Admiral Winfield Scott Schley, commander of the U.S. Naval Forces in the Spanish-American War. They are considered the standard in the pecan industry and used extensively in breeding, as with the Cape Fear pecan. They have a superior flavor and slender appearance, both in and out of the shell. Their thin shell doesn’t hold up to mechanical harvesting though.
Stuart: An older variety and the dominant pecan in the U.S. pecan industry, the Stuart pecan is resistant to winter temperatures and disease. It produces a large nut with high production and the thick shell protects the nut from mechanical harvesting, but nuts aren’t produced as soon as Desirable.
Sumner: Discovered in 1932 in Tift County by Walter E. Sumner. Sumner has been and is currently being planted to a limited extent in Georgia, primarily in the southeastern part of the state. Thin shell is oblong, smooth and glossy, and has a distinguishing crease at the apex. Shell color is light brown with black markings. These nuts have also been dubbed "jumbo Schley".
You want to buy your pecans at peak harvest season when they are plentiful.
Pecans are perishable because of their high oil content and they must be stored properly to maintain good quality and flavor. To keep your pecans fresh all year: At home, unshelled pecans can be stored in a cool, dry place for three to six months. Shelled pecans need to be either refrigerated in airtight containers for up to nine months, or frozen in zipper locked freezer bags for up to two years. Pecans can be frozen and refrozen for at least two years without loss of flavor or texture.
Cape Fear: Originated in Willard, N.C., at the North Carolina agricultural experiment station. It is an offspring of the Schley. The shell has dark stripes and the pecan kernels are creamy to golden brown in color.
Desirable: One of the first pecan varieties developed from a controlled cross in the early 20th century. The nuts are larger than Stuart pecans, with a medium-thick shell that stands up to mechanical harvesting and shelling and they are very much in demand. Desirable pecans are good in flavor and good in color. These are the best pecans for roasting and the color and flavor are retained during the roasting process.
Elliott: One of the most flavorful pecans and a favorite with the pecan growers. It comes from a small, round shell, and yields a round pecan half. The great thing about Elliot pecans are that they are disease-resistant and perfect for home cultivation. The trees are slow to bear and not a heavy producer, which also makes them great for home cultivation.
Schley: Originating in Jackson County, MS (where I was born and raised) and named in honor of Admiral Winfield Scott Schley, commander of the U.S. Naval Forces in the Spanish-American War. They are considered the standard in the pecan industry and used extensively in breeding, as with the Cape Fear pecan. They have a superior flavor and slender appearance, both in and out of the shell. Their thin shell doesn’t hold up to mechanical harvesting though.
Stuart: An older variety and the dominant pecan in the U.S. pecan industry, the Stuart pecan is resistant to winter temperatures and disease. It produces a large nut with high production and the thick shell protects the nut from mechanical harvesting, but nuts aren’t produced as soon as Desirable.
Sumner: Discovered in 1932 in Tift County by Walter E. Sumner. Sumner has been and is currently being planted to a limited extent in Georgia, primarily in the southeastern part of the state. Thin shell is oblong, smooth and glossy, and has a distinguishing crease at the apex. Shell color is light brown with black markings. These nuts have also been dubbed "jumbo Schley".
You want to buy your pecans at peak harvest season when they are plentiful.
Pecans are perishable because of their high oil content and they must be stored properly to maintain good quality and flavor. To keep your pecans fresh all year: At home, unshelled pecans can be stored in a cool, dry place for three to six months. Shelled pecans need to be either refrigerated in airtight containers for up to nine months, or frozen in zipper locked freezer bags for up to two years. Pecans can be frozen and refrozen for at least two years without loss of flavor or texture.
Wednesday, October 1, 2008
More Chocolate Fudge
American’s have had a love affair with chocolate fudge since it’s creation back on February 14, 1886. What started out as a bungled bunch of caramels has become the sweetheart of chocolate candy confections – and kind of fits that it was accidentally discovered on Valentine’s Day. Whereas pralines are considered a southern candy delicacy, chocolate fudge has its roots strongly tied to New England in the woman’s colleges. From there it grew and took on many different variations and flavors. We here in the south put our own spin on chocolate fudge, adding pecans to the mixture:
Chocolate Fudge Recipe:
Ingredients:
2 squares unsweetened (2 ounces) chocolate
1/4 cup milk
dash salt
2 cups sugar
1/4 cup (4 tablespoons) butter
1/2 teaspoon vanilla
1/2 cup chopped walnuts or pecans
Preparation:
Directions for chocolate fudge. Melt chocolate over very low heat. Add milk and salt; stir well. Stir in sugar and bring to a full boil over medium heat. Continue to cook, stirring only once or twice, until mixture forms a soft ball -- about 235° -- in about 1/2 cup cold water; remove from heat. Add butter and vanilla and stir to blend well. Stir in walnuts. Beat well with a large wooden spoon until mixture begins to thicken, then pour quickly into a buttered pie plate. Refrigerate; cut into squares when chocolate fudge is set.Makes about 1 pound of chocolate fudge with nuts
And for a very yummy variation of chocolate fudge – try it in a cheesecake. So delicious!
Chocolate Fudge Cheesecake
Ingredients
· 1/2 cup toasted, chopped pecans
· 4 (1-ounce) unsweetened chocolate baking squares
· 1 cup butter, softened
· 2 cups sugar
· 4 large eggs
· 1 cup all-purpose flour
· 1 teaspoon vanilla extract
· 1 cup semisweet chocolate morsels
· 4 (8-ounce) packages cream cheese, softened
· 1 3/4 cups sugar
· 7 large eggs
· 2 teaspoons vanilla
· 2 Chocolate Glaze*
· Garnishes: fresh mint sprigs, sliced strawberries
Preparation
Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.
Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.
Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.
Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.
*Chocolate Glaze
Ingredients
1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream
Preparation
Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.
Chocolate Fudge Recipe:
Ingredients:
2 squares unsweetened (2 ounces) chocolate
1/4 cup milk
dash salt
2 cups sugar
1/4 cup (4 tablespoons) butter
1/2 teaspoon vanilla
1/2 cup chopped walnuts or pecans
Preparation:
Directions for chocolate fudge. Melt chocolate over very low heat. Add milk and salt; stir well. Stir in sugar and bring to a full boil over medium heat. Continue to cook, stirring only once or twice, until mixture forms a soft ball -- about 235° -- in about 1/2 cup cold water; remove from heat. Add butter and vanilla and stir to blend well. Stir in walnuts. Beat well with a large wooden spoon until mixture begins to thicken, then pour quickly into a buttered pie plate. Refrigerate; cut into squares when chocolate fudge is set.Makes about 1 pound of chocolate fudge with nuts
And for a very yummy variation of chocolate fudge – try it in a cheesecake. So delicious!
Chocolate Fudge Cheesecake
Ingredients
· 1/2 cup toasted, chopped pecans
· 4 (1-ounce) unsweetened chocolate baking squares
· 1 cup butter, softened
· 2 cups sugar
· 4 large eggs
· 1 cup all-purpose flour
· 1 teaspoon vanilla extract
· 1 cup semisweet chocolate morsels
· 4 (8-ounce) packages cream cheese, softened
· 1 3/4 cups sugar
· 7 large eggs
· 2 teaspoons vanilla
· 2 Chocolate Glaze*
· Garnishes: fresh mint sprigs, sliced strawberries
Preparation
Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.
Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.
Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.
Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.
*Chocolate Glaze
Ingredients
1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream
Preparation
Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.
Simple Roasted Pecan
Roasted pecans are a delicious anytime snack. They are full of flavor and natural goodness and have a fuller flavor then raw natural pecans. But with that comes a shorter shelf life so if you make them, be prepared to eat them or use them in two to three weeks. You can roast pecans dry or in oil, stove top or oven, and even in the microwave. Sometimes all that’s needed is a little bit of salt and oil.
To Dry Roast just follow the instructions below for Roasting Pecans omitting the oil.
To Roast Pecans: Coat 1 cup of pecans evenly with 1 t. cooking oil. On a baking pan spread the pecans evenly and place them into a preheated oven at 350° F. Stir occasionally until the nuts are fragrant and lightly browned (5-10 minutes). Be careful because the nuts will continue to cook after removed from the oven. DO NOT OVERCOOK.
Cool on paper towel. Sprinkle with salt and enjoy.
And now that you know basically how to roast pecans, you can even incorporate them into recipes. Roasted pecans for breakfast?
Pecan Waffles with Roasted Pecan and Banana Syrup
Ingredients:
2 cups all-purpose flour
1/2 cup ground lightly toasted pecans
1 ½ tsp baking powder
4 eggs, separated
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup melted butter plus 1/2 cup cold butter, cut into pieces
2 1/2 cups milk
vegetable oil or non stick cooking spray for coating the waffle iron.
1 cup pecan pieces
1/2 cup cane syrup
4 medium bananas, peeled and cut into 1/2-inch slices
Directions
Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.
In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.
Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.
To Dry Roast just follow the instructions below for Roasting Pecans omitting the oil.
To Roast Pecans: Coat 1 cup of pecans evenly with 1 t. cooking oil. On a baking pan spread the pecans evenly and place them into a preheated oven at 350° F. Stir occasionally until the nuts are fragrant and lightly browned (5-10 minutes). Be careful because the nuts will continue to cook after removed from the oven. DO NOT OVERCOOK.
Cool on paper towel. Sprinkle with salt and enjoy.
And now that you know basically how to roast pecans, you can even incorporate them into recipes. Roasted pecans for breakfast?
Pecan Waffles with Roasted Pecan and Banana Syrup
Ingredients:
2 cups all-purpose flour
1/2 cup ground lightly toasted pecans
1 ½ tsp baking powder
4 eggs, separated
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup melted butter plus 1/2 cup cold butter, cut into pieces
2 1/2 cups milk
vegetable oil or non stick cooking spray for coating the waffle iron.
1 cup pecan pieces
1/2 cup cane syrup
4 medium bananas, peeled and cut into 1/2-inch slices
Directions
Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.
In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.
Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.
History of Pralines
Pecan pralines are one of the most loved treats in the south. And if you have ever tasted one you know why that is. But just where did pecan pralines or pralines in general come from? And how did they get their name? The praline is rich in French aristocratic roots but took on a life of it’s own here in the deep south. There are many variations of how the praline came to be, but the majority agree that the history of praline candy dates back to the 17th century in France at the Château de Vaux-le-Vicomte, manor house to French diplomat Cesar du Plessis Praslin, where the head chef developed a way to coat almonds in cooked sugar. The chef later retired and sold the candy commercially – founding the Maison de la Praline, which still exists today. Praline is a variation of Praslin’s name and the term “praline” is still used throughout France as a generic term for any candy made with nuts. Praline candy differs from Europe to America. In Europe is it is generally caramelized sugar and almonds. In America it is traditionally pecans cooked in brown sugar and cream. The candy confection came across the ocean with the early French Settlers to their new colony on the banks of the Mississippi River. The colonists began using the sugar cane and pecans that grew in abundance in their new area and added a bit of cream to the mix to thicken it up and – viola’! A southern tradition was born. Pralines became a way of income for women of color on the streets of New Orleans, even before the Civil War. Dressed in gingham with white aprons and head wraps, the women would hawk their pralines with a shout “belles pralines!” to passersby along Canal Street and in Jackson Square. Even today there are “praliners” that carry on the old New Orleans tradition of selling their candies to tourists and passersby. A basic praline recipe calls for brown sugar, granulated sugar, cream, butter and pecans. Naturally, many other variations have cropped up, including pralines flavored with shredded coconut, rum, vanilla, chocolate and peanut butter. But with even the traditional recipe, no two praline makers seem to produce the same candy. Each candy and candy maker have their own distinct taste and flavor.
New Orleans Pralines
· 1 cup light brown sugar, packed
· 1 cup granulated sugar
· ½ cup light cream
· 1 ½ cups pecans, halved
· 2 tablespoons butter
Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.
Add pecans and butter and continue to cook over medium heat, stirring frequently.
Remove the sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.
Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.
Makes about 12 candies.
New Orleans Pralines
· 1 cup light brown sugar, packed
· 1 cup granulated sugar
· ½ cup light cream
· 1 ½ cups pecans, halved
· 2 tablespoons butter
Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.
Add pecans and butter and continue to cook over medium heat, stirring frequently.
Remove the sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.
Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.
Makes about 12 candies.
Thursday, September 25, 2008
To buy or bake a chocolate pecan pie
To bake or to buy a chocolate pecan pie, that is the question…
Okay, so the dilemma isn’t as grand as the problems Hamlet was dealing with, but when you are weighing the issues of time, taste, convenience, and cost… it does warrant some thought… And in today’s busy world of work, deadlines, children, meetings, soccer practice – whatever you have that consumes most of your time… it actually makes sense to purchase a ready made chocolate pecan pie to save a few steps in your busy day and in most cases you can pick it up on the way to wherever you are taking it…
Reason #1 to Buy Your Chocolate Pecan Pie: Convenience
Cooking a chocolate pecan pie can be time-consuming, challenging, and a bit messy. If you’ve ever made your own pecan pie, you already know what that involves and it doesn’t get any easier when you throw in some chocolate. It makes it absolutely delicious, but not any tidier.
One of the biggest problems is the incredible stickiness of the corn syrup. Because of its high sweetness, if you get that syrup on anything it’s very hard to get rid of the sticky residue. Plus, most dishwashers seem to require multiple loads before they can get the remnants of the pie off your dishware. Or you can place the dish in a sink full of hot water and let it soak – but again that is cutting into your time and energy because you have to wait for the hot water to un-stick the corn syrup.
When you buy a chocolate pecan pie that’s already been made, you don’t have to worry about any of the mess clean up. You can just enjoy and eat and then throw the empty container away. You may have a few sticky forks and pie server, but that isn’t hardly any problem at all.
Reason #2 to Buy Your Chocolate Pecan Pie: Cost
This one can be tricky. You may think it’s cheaper to buy and make the pie at home, but with today’s rising food costs and the various ingredients needed to make a chocolate pecan pie and not to mention your time saved – you may actually come out ahead purchasing a ready made pie. And stopping off at the store on your way home from work to just pick up what’s needed for the pie rarely works because more then likely you will find something else to throw in the shopping cart and your 15 to 20 dollar chocolate pecan pie has now grown to a 100 dollar pie, with a few extras thrown in.
Reason #3 to Buy Your Chocolate Pecan Pie: Taste
Pecan pies can be one of the trickier pies to cook. With a chocolate pecan pie, you’ve got the extra pressure of perfectly melting your chocolate and that’s not something all cooks have mastered. It has to be timed perfectly and if you’ve ever had an over or under cooked pecan pie you know exactly what I’m talking about. Over cook your chocolate pecan pie and it goes from being simply delicious to simply yuck! Undercook it and the corn syrup has reached the proper consistency and it’s soupy instead of gel like… When you buy your ready made chocolate pecan pie from a professional – you know you are getting a perfectly baked pie.
Okay, so the dilemma isn’t as grand as the problems Hamlet was dealing with, but when you are weighing the issues of time, taste, convenience, and cost… it does warrant some thought… And in today’s busy world of work, deadlines, children, meetings, soccer practice – whatever you have that consumes most of your time… it actually makes sense to purchase a ready made chocolate pecan pie to save a few steps in your busy day and in most cases you can pick it up on the way to wherever you are taking it…
Reason #1 to Buy Your Chocolate Pecan Pie: Convenience
Cooking a chocolate pecan pie can be time-consuming, challenging, and a bit messy. If you’ve ever made your own pecan pie, you already know what that involves and it doesn’t get any easier when you throw in some chocolate. It makes it absolutely delicious, but not any tidier.
One of the biggest problems is the incredible stickiness of the corn syrup. Because of its high sweetness, if you get that syrup on anything it’s very hard to get rid of the sticky residue. Plus, most dishwashers seem to require multiple loads before they can get the remnants of the pie off your dishware. Or you can place the dish in a sink full of hot water and let it soak – but again that is cutting into your time and energy because you have to wait for the hot water to un-stick the corn syrup.
When you buy a chocolate pecan pie that’s already been made, you don’t have to worry about any of the mess clean up. You can just enjoy and eat and then throw the empty container away. You may have a few sticky forks and pie server, but that isn’t hardly any problem at all.
Reason #2 to Buy Your Chocolate Pecan Pie: Cost
This one can be tricky. You may think it’s cheaper to buy and make the pie at home, but with today’s rising food costs and the various ingredients needed to make a chocolate pecan pie and not to mention your time saved – you may actually come out ahead purchasing a ready made pie. And stopping off at the store on your way home from work to just pick up what’s needed for the pie rarely works because more then likely you will find something else to throw in the shopping cart and your 15 to 20 dollar chocolate pecan pie has now grown to a 100 dollar pie, with a few extras thrown in.
Reason #3 to Buy Your Chocolate Pecan Pie: Taste
Pecan pies can be one of the trickier pies to cook. With a chocolate pecan pie, you’ve got the extra pressure of perfectly melting your chocolate and that’s not something all cooks have mastered. It has to be timed perfectly and if you’ve ever had an over or under cooked pecan pie you know exactly what I’m talking about. Over cook your chocolate pecan pie and it goes from being simply delicious to simply yuck! Undercook it and the corn syrup has reached the proper consistency and it’s soupy instead of gel like… When you buy your ready made chocolate pecan pie from a professional – you know you are getting a perfectly baked pie.
Wednesday, September 10, 2008
Peanut Butter Fudge Time
It’s nearly autumn, time for colored leaves, crisp cool mornings, fair rides, football games, and candy time. Not really sure if it’s the drop in temperature and less humidity in the air or if it is because it is right around the corner from the holidays, but autumn seems to kick off the homemade candy season. One of my autumn candy favorites is peanut butter fudge – and compared to regular fudge – it is so easy to make. There are many variations including recipes that call for milk, cream, white chocolate, brown sugar, white sugar, nuts, no nuts, microwave, stove top… the list just goes on and on. And it is not uncommon for you to try several different peanut butter fudge recipes before you find one that suits you. I am more of a traditionalist when it comes to fudge candies and prefer cooking on top of the stove. A quick, easy, and delicious recipe I have tried is:
World’s Best Peanut Butter Fudge
4 cups white sugar
1 cup milk
1/2 cup butter
1 (7 ounce) jar marshmallow crème
12 ounces peanut butter
2/3 cup all-purpose flour
Grease a 9x13 inch baking dish, set aside. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow cream and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.
Most important to remember with fudge – any flavor – is to follow the directions exactly and peanut butter fudge is no exception. Candy making is the most precise of the pastry arts. Make sure you are prepared and have everything you need handy and near by. Because once you start making peanut butter fudge – or any fudge – you do not want to risk ruining the candy by stepping away from it. Also, make sure you have the correct equipment and it is in good working order. And remember to use a heavy high sided sauce pan and a wooden spoon. Using a high sided sauce pan that is double the volume of the candy you are making will let you stir it properly without the worry of it going over the side and using a wooden spoon allows for easier and smoother stirring.
Peanut Butter Cream Fudge
2 cups sugar
1 cup sour cream
1/8 teaspoon salt
1 cup peanut butter*
1 teaspoon vanilla extract
In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238 degrees F (soft-ball stage). Remove from the heat; stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-in. square dish. Cool and cut into squares. Store in the refrigerator.
And if you are making peanut butter fudge for someone as a gift, you can jazz it up a little. One of the things I have done before is to “top” the peanut butter fudge off with various candies. During fall of the year, take reece’s pieces and gently press them just into the peanut butter fudge mixture before you set aside to cool. The reece’s pieces add more peanut flavor and a splash of fall colors. Or if you are giving during Christmas time, use holiday M&Ms or even sprinkle a bit of colored candy sugar over the top. Use your imagination.
World’s Best Peanut Butter Fudge
4 cups white sugar
1 cup milk
1/2 cup butter
1 (7 ounce) jar marshmallow crème
12 ounces peanut butter
2/3 cup all-purpose flour
Grease a 9x13 inch baking dish, set aside. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow cream and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.
Most important to remember with fudge – any flavor – is to follow the directions exactly and peanut butter fudge is no exception. Candy making is the most precise of the pastry arts. Make sure you are prepared and have everything you need handy and near by. Because once you start making peanut butter fudge – or any fudge – you do not want to risk ruining the candy by stepping away from it. Also, make sure you have the correct equipment and it is in good working order. And remember to use a heavy high sided sauce pan and a wooden spoon. Using a high sided sauce pan that is double the volume of the candy you are making will let you stir it properly without the worry of it going over the side and using a wooden spoon allows for easier and smoother stirring.
Peanut Butter Cream Fudge
2 cups sugar
1 cup sour cream
1/8 teaspoon salt
1 cup peanut butter*
1 teaspoon vanilla extract
In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238 degrees F (soft-ball stage). Remove from the heat; stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-in. square dish. Cool and cut into squares. Store in the refrigerator.
And if you are making peanut butter fudge for someone as a gift, you can jazz it up a little. One of the things I have done before is to “top” the peanut butter fudge off with various candies. During fall of the year, take reece’s pieces and gently press them just into the peanut butter fudge mixture before you set aside to cool. The reece’s pieces add more peanut flavor and a splash of fall colors. Or if you are giving during Christmas time, use holiday M&Ms or even sprinkle a bit of colored candy sugar over the top. Use your imagination.
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