Butter Pecan Sauce Food

BUTTER PECAN SAUCE

Steps:

• In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened, 2-3 minutes. , Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream.

PANFRIED TROUT WITH PECAN BUTTER SAUCE

Steps:

• Preheat oven to 200°F.
• Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
• Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
• Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
• Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

BUTTER PECAN SYRUP

Steps:

• In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.

BUTTER PECAN SAUCE

Steps:

• In a heavy 2 quart/liter saucepan, combine sugars, butter, and corn syrup.
• Cook over medium heat, stirring occasionally, until mixture comes to a full boil and sugar is completely dissolved (5 to 8 minutes).
• Check to make sure sugar is completely dissolved by dropping a small drop in cold water and checking to make sure it is no longer grainy.
• Remove from heat and cool 5 minutes.
• Stir in whipping cream, Butter Pecan Extract and toasted pecans.
• Serve warm or keep refrigerated.

BUTTER PECAN SAUCE FOR ICE CREAM

Steps:

• In a heavy saucepan, combine dry ingredients, gradually stirring in cream until smooth.
• Bring to a boil over medium heat, stirring constantly.
• Cook and stir 2-3 minutes or until slightly thickened.
• Remove from heat, stir in butter until melted.
• Add pecans.
• Serve warm over ice cream.

BUTTER PECAN SAUCE

Steps:

• heat sugar in a heavy pan over low heat, stir until dissolved and carmelized or golden.
• Whisk in salt and milk, stir until smooth.
• Remove from heat and add butter, vanilla and pecans --
• Serve warm over ice cream etc.

CATFISH WITH BROWN BUTTER-PECAN SAUCE

Steps:

• In a shallow dish, combine the flour, salt, cayenne and pepper. Add catfish, one fillet at a time, and turn to coat. In a large skillet, heat 2 tablespoons butter over medium-high heat, add fillets. Cook until fish just begins to flake easily with a fork, 2-4 minutes on each side. Remove fish to a serving platter and keep warm., In the same skillet, melt remaining butter. Add pecans and cook over medium heat until toasted, about 2-3 minutes. Stir in lemon zest and juice. Serve with fish and lemon wedges.

BUTTER PECAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.

BROWN BUTTER KULFI WITH PECAN CARAMEL SAUCE

Steps:

• Place butter in a pan over medium/high heat until melted and brown in color, about 5 minutes. The solids are separating out hitting the pan and caramelizing. This is what flavors the liquid. As it starts to brown it will smell like caramel and the bubbling that you hear from the butter will begin to lessen. Strain the brown butter into another saucepan, reserving the brown bits. To that same saucepan, add the heavy cream and simmer over a low heat just until the cream picks up the brown butter flavors, 2 minutes. Transfer cream to a bowl and refrigerate until ice cold, 2 hours.
• When the whipped cream is ice cold, pour it into the bowl of a mixer and beat until it holds a soft peak, 2 minutes. Place back in the refrigerator and continue making the kulfi.
• Place egg yolks and sweetened condensed milk into the mixer and whip on medium speed to get to a ribbon stage. Meanwhile, make the caramel by adding water and sugar to a small saucepan over medium heat. Leave the mixture alone as it cooks until the sugar melts and just starts to caramelize. You'll know when it's done when the bubbles on top begin to turn brown, about 5-6 minutes. At the same time, the yolks and sweetened condensed milk are still mixing and when they're lighter, fluffier and hold their form, they'll be ready for the sugar/caramel mixture. When the mixture is on, slowly pour the hot caramel into the beating egg yolks. It's important to do this very slowly so the caramel doesn't harden as it goes into the mixture. As the caramel goes in, it slowly cooks the egg yolks. When all of the caramel's been added, turn the mixer to high and continue beating until the bowl is cool to the touch, another 5-8 minutes.
• When the bowl is cool to the touch, the meringue is ready. Fold the chilled whipped cream into the meringue by turning the bowl and using your hand at the same time with a spatula. This will keep the air in the whipped cream. Place the kulfi mixture into a bowl and freeze, 1 hour.
• For the pecan caramel sauce - Go back to the pot that has the brown butter and turn the heat to medium. Add the heavy cream, brown sugar and salt. Stir and continue cooking until the brown sugar melts and the butter and heavy cream are all combined. Add the pecans, turn the heat down and let the mixture simmer until it thickens a little, 2 minutes. To serve, place a few scoops of kulfi into a bowl, top with a spoonful of pecan caramel sauce and crumbled shortbread cookies (optional).

ACORN SQUASH WITH BUTTER PECAN SAUCE

Steps:

• Heat oven to 350°F Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.
• Bake at 350°F for 30 to 35 minutes or until almost tender.
• Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
• Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.