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East Oregonian
EASTERN OREGON MARKETPLACE
Tuesday, November, 28, 2017
FAMILY FEATURES
T
he holiday season is ripe with
opportunities to gather around the
table with loved ones and enjoy a
delicious meal.
Elevate your holiday menu with freshly
harvested ingredients like naturally sweet
pecans. As America’s only native tree nut, the
pecan boasts a proud heritage shared by the
farmers who have grown it for generations –
but this tree nut is more than a pie ingredient.
While the American Pecan Council’s
Classic Pecan Pie is an ideal grand finale,
consider including nutrient-dense pecans
throughout the holiday season as a snack or
in innovative pecan-filled dishes like Roasted
Acorn Squash with Pecan Vinaigrette and
Pecan Wild Rice Pilaf.
In addition to being a versatile addition to
your holiday feast, in each 1-ounce serving
of pecans, you’ll get 12 grams of “good”
monounsaturated fat with zero cholesterol or
sodium, according to the USDA. Compared
to other nuts, pecans are among the lowest
in carbs (4 grams) and highest in dietary
fiber (3 grams) per serving.
For more seasonal recipes, nutritional
information and cooking tips, visit
AmericanPecan.com.
Classic Pecan Pie
Prep time: 15 minutes
Cook time: 70 minutes
Servings: 10
1 pie dough (9 inches)
6 tablespoons unsalted butter,
melted and cooled
1 cup light corn syrup
1 cup light brown sugar
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten
1/2 teaspoon salt
2 1/2 cups raw pecan halves
Place baking sheet in oven. Heat oven
to 350 F.
Line pie pan with rolled out pie dough.
Press into edges and up sides. Use fingers
or fork to create decorative edge. Set aside.
In large bowl, whisk together butter, corn
syrup, brown sugar and vanilla extract. Add
eggs and salt, and whisk until mixture is
even. Fold in pecan halves.
Pour mixture into pie crust and spread
evenly with spatula. Use pieces of aluminum
foil to cover edges of pie crust. Place pie
on prepared baking sheet and bake 60-70
minutes, or until pie is set in center.
Remove pie from oven and allow to cool
completely before serving or chilling.
Note: Pie can be made 1 day ahead and
refrigerated overnight. Allow pie to come to
room temperature before serving.
M
Pecan Wild Rice Pilaf
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 12
2 cups chicken or vegetable stock
2 cups water
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon kosher salt, plus additional,
to taste
1/4 teaspoon cloves
1 cinnamon stick
3/4 cup wild rice, rinsed
1 cup black rice, rinsed
1 tablespoon extra-virgin olive oil or pecan
oil
1 tablespoon unsalted butter
1/2 large sweet onion, diced
2 cups butternut squash, diced
1 medium tart apple, peeled and diced
black pepper, to taste
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
3/4 cup chopped pecans or pecan pieces
1/3 cup dried currants
In medium saucepan, bring stock, water, nutmeg,
ginger, 1 teaspoon kosher salt, cloves and
cinnamon stick to boil. Add rice and bring back to
simmer. Reduce heat to low and half cover with
lid. Allow rice to simmer about 45 minutes, or until
tender and liquid is absorbed. Remove and discard
cinnamon stick.
While rice is cooking, in large skillet, heat
olive or pecan oil and butter. Add onion and
cook, stirring frequently, until translucent, about
4 minutes. Add in butternut squash and cook,
stirring often, until squash is tender and beginning
to caramelize at edges, about 8-10 minutes. Add
in apples and cook additional 3-4 minutes, or
until apples soften. Season with salt and pepper,
to taste, along with thyme and ground cinnamon.
Stir in chopped pecans and currants, and cook until
pecans are slightly golden and fragrant. Remove
mixture from heat.
Stir butternut squash mixture with cooked rice
and season, to taste, with salt and pepper. Serve
warm or at room temperature.
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Roasted Acorn Squash Salad
with Pecan Vinaigrette
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 4
Squash:
1 small acorn squash
1 tablespoon olive oil
1/4 teaspoon sea salt
Dressing:
1/2 cup raw pecan pieces
1/4 cup olive or pecan oil
2 tablespoons apple cider
vinegar
1 tablespoon maple syrup
1/4 teaspoon sea salt
Salad:
3-4 handfuls baby spinach
1 1/2 cups cooked farro
1 medium shallot, thinly sliced
1 ounce crumbled goat cheese
Heat oven to 425 F.
To create base, slice small part of
one side of squash. Trim ends from
squash, cut in half lengthwise and
scoop out sides. Place cut-side down
and cut squash into 1/4-inch thick
slices. Place on sheet tray and toss
with olive or pecan oil and salt. Roast
until squash and peels are tender,
30-40 minutes.
While squash is roasting, heat small
skillet over medium heat. Add pecans
and toast, shaking pan, until nuts are
fragrant. Transfer 1/3 cup of pecans
to bowl and reserve remaining pecans
for topping. Add oil, vinegar, maple
syrup and salt while nuts are still
warm. Stir vigorously and set aside.
In large bowl, combine spinach,
farro, shallot, half the squash and half
the dressing. Toss to combine then
lay remaining squash on top of salad.
Drizzle with remaining dressing
and sprinkle with goat cheese and
remaining toasted pecans before
serving.
Note: Acorn squash skin is edible
but needs roasting long enough to
make it tender. If unsure, use delicata
squash or skinless butternut squash.
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