Archive for the ‘Appetizers’ Category

Thai Red Curry Pecan Soup

November 11th, 2015 by Jennifer Stone

This Thai Red Curry Pecan Soup from Chef Keith Schroeder of High Road Craft Ice Cream adds an extra kick of heat to your dinner.   Ingredients: 1/2 Cup Red Onion, minced 4 Cloves Garlic 1 Minced Jalapeno or Serrano Green Chile 3 Tbsp. Young Minced Ginger 1/4 Cup Pecan Pieces 1/2 Cup Seeded and […]

Pecan Ricotta Dumplings

November 7th, 2015 by Jennifer Stone

These Pecan Ricotta Dumplings were created by Chef Keith Schroeder of High Road Craft Ice Cream and feature pecan meal with fresh sage, lemon and parmigiano reggiano.   Ingredients: 1 & 1/2 Cups All Purpose Flour 1 & 1/2 Cups Whole Milk Ricotta ¼ Cup Pecan Meal 4 ea. Whole Eggs ½ Tsp Salt ¼ Cup […]

Pecan Vodka Mississippi Mule

November 4th, 2015 by Jennifer Stone

This recipe for Pecan Vodka Mississippi Mule is from Carolyn O’Neil, M.S., R.D., nutrition expert, award winning food writer, and television personality and is perfect to cool down on a hot summer day.   Mississippi Mule Ingredients: 1 Oz Cathead Distillery Pecan Vodka 1 Cup Ginger infused simple syrup (recipe below)* 1 Cup Club Soda (substitute: […]

Pecan, Goat Cheese, and Sweet Potato Spirals

March 24th, 2015 by Jennifer Stone

Filling 1 medium sweet potato 4 oz goat cheese 1/8 tsp cayenne pepper 1 tsp salt 3 tbsp pecan oil 2 tsp honey 1 cup pecan pieces 16 oz crescent roll dough Bake the sweet potato until soft and allow to cool. Peel the sweet potato and blend with remaining ingredients except pecan until smooth. […]

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Buttered Pecan Popcorn

June 20th, 2013 by Jennifer Stone

8 c. popped popcorn (about 1/3 to ½ c. unpopped) Nonstick cooking spray ½ c. pecan pieces 2 T. butter or margarine 1/3 c. light corn syrup ¼ c. instant butter pecan pudding mix (dry) ¼ t. vanilla Preheat oven to 300 degrees. After popping, discard unpopped popcorn kernels. Spray a 17x12x2” roasting pan with […]

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