You can go nuts during National Pecan Month
Go nuts for National Pecan Month
April is National Pecan Month. Think beyond the typical pecan pie with these creative desert recipes.
In the kitchen of Malvern’s Strawberry Bakery, French chef JeanPierre Bournazel multitasked — prepping a 12-foot piece of puff pastry for Napoleons, cutting lemon squares and creating Instagramworthy praline chocolate cakes.
“Allors, I need to do a ganache,” he said whisking together heavy cream and chocolate.
Saturday’s National Pecan Day and April’s National Pecan Month. So think beyond the pie and celebrate with cake instead.
“To make good pecan or nut cake, make sure you roast your nuts fresh from the morning,” explained Bournazel, who shared his recipe at a recent pastry class. “You will get at least 50-percent more flavor. And also I do like sometimes to leave the skin on the nuts because that gives extra flavor too.”
“Toasting your nuts makes such a huge difference,” agreed chef George Bieber of Shorty’s Sunflower Cafe in Pottstown. “It brings out the nut oils and flavors of the pecans.”
Snack on his seasoned pecans or sprinkle them on salad instead of croutons. For breakfast, try a green apple-pecan smoothie with homemade pecan milk. At lunch, serve grilled cheese with pecan and sundried tomato spread. And for dinner, savor apple-stuffed, maple-pecan chicken.
“Pecans have such an amazing flavor, especially when toasted,” described Rachel VanDuzer for Weaver’s Orchard in Morgantown. “They add a nice crispy texture to the chicken, and the oils in the pecans help lock in the moisture in the chicken.”
Plus, she continued, “Since nuts aren’t something I eat every day, they often bring back good memories snacking on trail mix on road trips, enjoying pecan pastries while traveling abroad, recreating maple-pecan-themed dishes like this chicken dish and a maple-pecan granola inspired by cute restaurants in Vermont.”
In a nutshell, now’s the time to whip up a favorite recipe or crack open some new ones.
Green Apple-Pecan Smoothie
INGREDIENTS
½ cup pecan milk (see recipe below)
1 large green apple
1 tablespoon maple syrup
3 cups fresh spinach
10 ice cubes
1 tablespoon freshly squeezed lemon juice
INSTRUCTIONS
Core the apple and cut it into chunks, leaving the skin on. Place the first six ingredients in a blender and blend. Add the lemon juice and blend for a few seconds again. Taste and add a touch more maple syrup or lemon juice as desired. Serve immediately or refrigerate for up to 1 day. Makes 2 cups, one large smoothie or two small.
Pecan milk
INGREDIENTS
¾ cup raw pecans
3 cups water, plus additional for soaking
1 teaspoon vanilla extract
2 teaspoons maple syrup
¼ teaspoon kosher salt
INSTRUCTIONS
Place the pecans in a bowl and cover them with water. Let them soak for 30 minutes, then drain. (Pecans can be soaked in refrigerator for up to 24 hours to achieve the creamiest consistency.) In a blender, combine the soaked pecans, 3 cups water, vanilla extract, maple syrup and kosher salt. Blend on high for 2 to 3 minutes until creamy. Refrigerate about 1 hour until the liquids and solids separate. Strain the pecan milk through fine mesh strainer into a sealable 1-quart jar, using a spatula to push liquid through as necessary. Seal the top and refrigerate until cold; stores refrigerated for up to 1 week. Shake well before serving, as milk may separate over time.
Notes: For flavor variations, consider adding additional vanilla or maple syrup to taste, adding a sprinkle of cinnamon before blending, or using pecans that have been lightly roasted for 10 minutes at 350 degrees.
Gluten-Free Pecan Croutons
This is really just a simple recipe for seasoning pecans. There is no bread involved. Just replace the pecans in a salad that normally calls for toasted bread cubes.
INGREDIENTS
1 cup pecans, whole or chopped
1 teaspoon lemon zest, chopped
1 teaspoon black pepper, cracked
1 teaspoon cumin, ground
1 teaspoon kosher salt
1 tablespoon olive oil
1 teaspoon brown sugar
INSTRUCTIONS
In order to bring out the natural flavors and oils, use a dry 10-inch sauté pan over medium-high heat to toss or stir the pecans, lemon zest and black pepper. Be sure to keep the pecans moving constantly to assure even toasting and avoid burnt spots. In about 8 to 10 minutes, you will begin to smell a delicious nuttiness and notice the pecans lightly darken. At this point, sprinkle and toss the cumin, kosher salt and olive oil over the heat for 60 seconds. Remove from the heat and toss in the brown sugar. Immediately transfer onto a cool cookie sheet to stop the toasting. Once cooled, store in closed container and use as desired on salads or as a snack.
Grilled Cheese with Pecan and Sun-dried Tomato Spread
INGREDIENTS
1 cup fresh pecan pieces, divided
¼ cup sun-dried tomatoes, not packed in oil
2 tablespoons olive oil, plus additional for frying
8 slices of your favorite sandwich bread
8 ounces sliced extra-sharp cheddar cheese or your favorite cheese
INSTRUCTIONS
Add ½ cup pecans to a small food processor and finely chop (this also works in a regular-sized food processor), making sure to stop before it becomes nut butter. Add the sun-dried tomatoes and 2 tablespoons olive oil and process to a spread. Remove mixture to a small bowl. Makes 6 tablespoons of spread. Lay bread slices out on a flat surface. Spread 8 slices of bread with an even amount of the pecan and sun-dried tomato spread. Top 4 of the bread slices with 1 ounce of cheese; then spread 2 tablespoons of pecans in a single layer on top of the cheese. Then top each of those slices with an additional 1 ounce cheese. Then top with
other slice of bread, spread side facing down on top of the cheese. Heat a large pan over medium heat. While pan is heating, brush the top and bottom bread slices of each cheese sandwich with olive oil. Cook two sandwiches at a time for about 2 to 3 minutes on each side or until cheese is melted and bread is lightly browned. Serve immediately with a big green salad.
Apple-Stuffed, MaplePecan Chicken INGREDIENTS
1 apple, peeled and sliced
2 chicken breasts (about 1 to 1 ½ pounds)
1 egg, beaten
1 teaspoon Dijon mustard
1 tablespoon maple syrup or honey
2/3 cup breadcrumbs
2/3 cup pecans or walnuts Sea salt and freshly ground black pepper Butter or mildly flavored oil
INSTRUCTIONS
Peel apple and slice it thinly. Blend breadcrumbs, pecans, salt and pepper together in a food processor until pecans are finely ground. Transfer to pie pan or other small, shallow dish. Combine beaten egg, mustard and maple syrup together in another small, shallow dish. Cut chicken breasts in half and cut pockets in
the chicken. Add apple slices. Coat with egg mixture and dip into bread mixture. Refrigerate chicken for approximately 1 hour. Heat butter or oil in a large skillet over medium-low heat. Add chicken pieces to the skillet and sauté approximately 3 minutes per side until juices run clear. (It will become somewhat square when you stuff it with apples, so make sure every side gets cooked.) Serves 4.
Note: I make and freeze my own breadcrumbs with leftover French baguettes or other high-quality bread that would otherwise be destined for the garbage.