Bourbon Pecans Food

BOURBON-PECAN STUFFING

Steps:

• Make Classic Stuffing, adding 2 chopped pears, 1 cup chopped pecans and 1/2 cup bourbon to the cooked vegetables; simmer 2 minutes before adding the broth.
• Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)

BOURBON PECAN PIE

Steps:

• To make the crust: Chill the butter in the freezer for 15 minutes.
• Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
• To assemble and bake the pie: Heat the oven to 350 degrees F.
• Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
• Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
• Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
• Line a half sheet pan with parchment paper and set aside.
• Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
• Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
• Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.

BOURBON CANDIED PECANS RECIPE

Steps:

• Combine first five ingredients in a medium size bowl, add pecans and stir to coat.
• Transfer pecans to a skillet and cook on medium high heat for 7 to 8 minutes. Stir continuously to prevent burning.
• Remove pecans from skillet and spread evenly on a parchment lined baking sheet.
• While the pecans are hot and gooey sprinkle with cinnamon and sugar.
• This step is optional, but I think it helps the pecans dry a little bit. Place baking sheet in a preheated oven set on 175°F on the middle rack then turn the oven off. Let the pecans sit in the oven for a hour or so.
• Once the pecans have cooled completely, place in an air tight container.

BOURBON PECAN CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
• In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
• Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
• For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

BOURBON PECANS

Steps:

• Preheat oven to 325 degrees Fahrenheit. Simmer the bourbon in a small saucepan over medium heat until reduced by a quarter, just a few minutes. Blanch the pecans in boiling water for 1 minute ( blanching the pecans in boiling water is an old Chinese trick that makes them especially crisp), then drain.
• Combine the bourbon, oil, Worcestershire sauce, bitters, and sugar in a large bowl. Add the HOT pecans and toss. Let stand for 10 minutes.
• Spread the pecans in a single layer on a large baking sheet. Bake until the nuts are crisp and the liquid has evaporated, 30 to 40 minutes, stirring every 10 minutes. Turn the nuts into a clean bowl.
• Combine the cumin, cayenne, salt, and pepper in a small bowl. Toss with the nuts and serve.

BOURBON OLD-FASHIONED GLAZED PECANS

Steps:

• Combine bourbon and dried cherries. Set aside to soak at room temperature for 30 minutes.
• Combine brown sugar, salt, pepper, and cayenne. Stir until well-combined.
• Toast pecans in large non-stick skillet over medium heat until browned and just beginning to smell toasted, 3-4 minutes. Stir and shake frequently to prevent burning. Add butter to pan. Stir and toss until completely melted and pecans are thoroughly coated.
• Add sugar and spice mixture; stir and toss until pecans are evenly coated. Turn off heat and add cherry/bourbon mixture. Stir, off-heat, 1-2 minutes, until everything is well combined.
• Return pan to medium heat; stir constantly until liquid thickens and pecans are thoroughly glazed and shiny, 1-2 minutes. Spread mixture in one layer onto parchment-lined rimmed baking sheet, separating nuts so they don't stick together. Allow to cool completely. Sprinkle nuts with orange zest. Transfer to a bowl and serve.

BOURBON OLD FASHIONED GLAZED PECANS

Steps:

• Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes. In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined. Set aside.
• Place the pecans in a large non-stick skillet over medium heat. Cook, stirring frequently, until they just start to brown and smell toasted, 3 to 4 minutes. Add the butter to the pan and stir until the butter is completely melted and the pecans are coated.
• Add the sugar and spice mixture to the pan and stir to combine. Turn off the heat and immediately pour in the cherries and bourbon. Stir for 1-2 minutes more, off heat, until everything is well incorporated.
• Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze forms on the pecans, 1 to 2 minutes longer. Transfer the pecans to a parchment-lined rimmed baking sheet.
• Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper. Allow the pecans to cool completely. Once the pecans have cooled, zest the orange over the pecans. Transfer the pecans to a large bowl and serve

BOURBON STREET BALLS WITH PECANS

Steps:

• Roughly chop 4 cups pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor.
• Combine the finely ground pecans, vanilla wafers, confectioners' sugar, bourbon, and corn syrup. Coat finger tips with the softened butter to help you roll. Shape the mixture into balls 1 1/2-inches in diameter using an ice cream scoop. Roll the balls in chopped pecans.
• Arrange the balls on a dessert platter. If the balls are too soft, chill (about 2 hours) in the refrigerator to help firm, if desired and serve.

PECAN-BOURBON BUNDT CAKE

Steps:

• Position oven rack in the lower middle position; preheat to 350°; prepare Bundt pan by making a paste from 1 tablespoon melted butter and 1 tablespoon flour; apply it with a pastry brush so you can thoroughly coat the surface of the pan, including all the nooks and crannies.
• Nut filling: Toss all the filling ingredients together in a bowl.
• Cake: Whisk the flour, salt, baking powder, and baking soda together in a bowl; in a small bowl, whisk buttermilk, molasses, bourbon, and vanilla together.
• In a big bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy--3 to 6 minutes.
• Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
• Decrease mixer speed to low; beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture; repeat with half the remaining flour mixture and the remaining buttermilk mixture.
• Beat in the remaining flour mixture until just incorporated.
• Scrape half the batter into the prepared pan, smooth the top; sprinkle evenly with the nut filling.
• Scrape the remaining batter over the nuts and smooth the top.
• Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
• Bake the cake until a wooden pick comes out with a few moist crumbs attached, 50-60 minutes, rotating pan halfway through baking.
• Let cake cool in the pan for 10 minutes, then turn out onto a wire rack; let cake cool completely, about 2 hours.
• Glaze: Whisk all the glaze ingredients together until smooth, then let sit until thickened, about 25 minutes.
• Drizzle the bourbon glaze over the top and sides of the cake; let glaze set, about 25 minutes, before serving.

BOURBON PECAN SAUCE

Steps:

• Combine sugar and 1/3 cup water in a small saucepan over medium-high heat.
• Cook 5 minutes or until sugar dissolves, stirring constantly.
• Stir in pecans, milk, butter, bourbon, and vanilla extract.
• Reduce heat, and cook 3 minutes or until mixture is thick and bubbly.

BOURBON PECAN CHICKEN

Steps:

• For chicken: Preheat oven to 400°F
• Wash inside cavity and outside of chicken and pat dry. Rub cavity with cut side of half a lemon and sprinkle with salt and pepper.
• Fill cavity with tarragon, rosemary, garlic cloves and onions. Truss and tie chicken.
• Pull up skin, press pecan bits into chicken breast and pull skin back into place. Make sure not to break skin.
• Pour 1/4 cup of bourbon over chicken and place it on its side in oven.
• Roast for 20 minutes, turn to other side, add remaining bourbon, baste and roast another 20 minutes.
• Turn again, baste and roast for another 20 minutes Check to see if it is done.
• If not, cook to your liking, continue cooking but do not overcook.