Holiday Help: Cooking Smart with The Pros and Georgia Pecans

The joy of holiday cooking—and the stress—lie in creating a great feast for friends and family. What makes the holidays so enjoyable—a full house of guests to feed—is also what makes them so challenging.

You can escape this entertaining paradox by heeding the advice of the pros who cook for crowds as a matter of course. Their tips and tricks are both practical and philosophical from using toasted spiced pecan halves to jazz up vegetables and grains to respecting the power and importance of home-prepared food. “That approach,” says chef Lisa Walker, a caterer in the Berkshire resort communities of Massachusetts, “is both energizing and calming…because then cooking isn’t just a chore. Preparing food becomes more rewarding…it’s very life-affirming.”

The next important step happens in the supermarket. Choices made there, often determine the success of a meal. Filling the cart with smart convenience foods, such as ready-to-use fresh salad mixtures, chopped or whole pecan halves, or flavorful dried fruits, can make cooking faster and simpler without sacrificing flavor or nutrition.

Shoppers should forgo other highly processed convenience foods. “Perceived ease in the kitchen is almost always an illusion,” says chef Michael Schlow in his new cookbook, It’s about Time (Steerforth Press). “There is nothing enjoyable or satisfying about opening cans, thawing frozen foods, or pressing microwave buttons, and the food is never half as good.” Schlow is executive chef and co-owner of Radius, Via Matta and Great Bay restaurants in Boston.

Chefs also recommend stocking up versatile ingredients. Crunchy, rich-tasting Georgia pecans, as scrumptious on dinner plates as they are on dessert platters, offer culinary versatility. In a side dish of Wild Rice with Georgia Pecans and Preserved Fruits created by chef Peter Repak of the renowned eatZi’s gourmet take-out market in Chicago, pecans lend an almost buttery richness to the chef’s mixture of grains, onions, and zesty citrus-based dressing.

Pecans add contrasting texture and flavor to a sophisticated Lentil, Pear and Romaine Salad created by Anna Pump, chef/owner of the legendary Loaves and Fishes prepared-food shop and catering facility in the popular Hamptons area of Sagaponack (Long Island), New York. Pecans also are irresistible when mixed into home baked sweets. In a big batch of Toffee Pecan Cookies, created by eatZi’s Executive Baker Derek Short, the Georgia nut takes a commanding flavor lead.

Pecans also are versatile in more ethnic preparations. Chef Jasper Mirabile Jr., of Jasper’s restaurant and Italian market in Kansas City, Mo., uses a generous scoop of pecans in the pastry he makes for his seasonal fruit-and-mascarpone tarts. “We use peaches in the summer, then substitute apples in the fall. Either way, this dessert showcases how well my Italian roots and American sensibility come together…the imported mascarpone, local apples, and Georgia pecans work really great together.”

Walker also uses pecans in a Mediterranean-inspired dish, blending steamed green beans dressed in olive oil with roasted red peppers and spiced Georgia pecans. “It’s a super-easy and beautiful side dish,” she comments, “but because of the crunchy pecans, you can also turn it instantly into a salad by plating each portion with crumbled goat cheese and a drizzle of good balsamic.”

For all these chefs, another consideration is to create dishes that can hold up, possibly even improve, while standing out at party buffets or in-store displays. Home cooks are smart to choose at least some dishes for holiday menus that can be made well ahead of schedule. A few culinary tricks with Georgia pecans can work wonders. Toasted pecan halves add last-minute crispness to all kinds of holiday dishes. A handful of pecans served with a cheese course are an instant success. Finely chopped, pecans can be used to create a rich, mahogany-colored crust for meats, fish, and poultry, or they can be sprinkled on fruit tarts, cakes or holiday puddings.

This fall, an estimated 100 million pounds of pecans will be harvested, according to Charles M. “Buddy” Leger, chairman of the Georgia Pecan Commission. Historically, Georgia is the nation’s largest pecan-producing state. The Georgia harvest begins in mid-October and ends in December.

Pecans are ideal in holiday menus. Readily available, Georgia pecans are a dependable staple. To retain the best flavor and texture of pecans, store the nuts in airtight containers in the refrigerator for up to nine months, or freeze pecans for as long as two years.

For recipes and information on pecans, visit www.georgiapecans.org.

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SMART HOLIDAY RECIPES
FROM
THE GEORGIA PECAN COMMISSION

Green Beans with Roasted Red Peppers and Spiced Georgia Pecans
By Chef Lisa Walker, Gourmet Gatherings, Canaan, New York

Serves 8
1 pound fresh green beans
12-oz jar roasted red peppers, drained
1/2 teaspoon kosher salt
2 teaspoons olive oil
1 tablespoon butter
1 tablespoon brown sugar
3/4 cup Georgia pecan halves
1/8 teaspoon cayenne pepper

1. Steam green beans until just tender. Transfer to large bowl and add red peppers. Sprinkle with 1/4 teaspoon kosher salt and the oil and toss lightly. Reserve.
2. Melt butter in skillet. Add sugar and stir to dissolve. Add pecans, the remaining salt and the cayenne. Cook 2 to 3 minutes to crisp the pecans. Add to vegetables and toss gently. Serve.

Nutrition information per serving—calories: 122; protein: 2g; carbs: 9g; saturated fat: 1g; monounsaturated fat: 5g; polyunsaturated fat: 2g; cholesterol: 4mg; fiber: 4g; sodium: 158mg.

Source: Georgia Pecan Commission

 

Wild Rice Salad with Pecans and Preserved Fruits
By Executive Chef Peter Repak, eatZi’s Gourmet Market & Bakery, Chicago, Illinois

Serves 8
3/4 cup fresh squeezed orange juice
2 tablespoons sugar
1 large lemon, juiced (about 1/3 cup)
1/8 cup plus 2 tablespoons olive oil
1 shallot, minced
2/3 cup Georgia Pecan halves, cut in half lengthwise
½ tsp dried tarragon
1/4 cup dried cranberries
1/4 cup dried apricots, diced
1/4 cup midget raisins or dried currants
2 1/2 cups cooked wild rice, cooled
2 1/2 cups cooked long-grain brown rice, cooled
6 green onions, trimmed and sliced thin
Kosher salt
White pepper


1. Prepare dressing: Place the fresh squeezed orange juice and sugar in a small pot and reduce by half. Chill, then add the juice from the lemon and the 2 tablespoons olive oil and set aside.
2. In large skillet, heat 1/8 cup olive oil and sauté shallots until slightly tender; add the pecans and toast in the pan for 2 to 3 minutes on medium. Add the tarragon and all of the dried fruits. Cook slowly for another 5 minutes or so. Season to taste with salt and pepper. Chill this mixture.
3. Once all components are cold, mix the rice, fruit mixture, green onions, and dressing. Season to taste with kosher salt and white pepper.

Nutrition information per serving—calories: 264; protein: 5g; carbs: 36g; saturated fat: 1g; monounsaturated fat: 8g; polyunsaturated fat: 2g; cholesterol: 0mg; fiber: 4g; sodium: 80 mg.

Source: Georgia Pecan Commission

 

Jasper's Missouri Apple and Georgia Pecan Tart
By Chef Jasper J.Mirabile Jr., Jasper’s Ristorante, Kansas City, Missouri

Serves 10
Pecan Crust:
1 1/2 cups flour
1 cup chopped Georgia pecans
1/4 cup sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter

Filling:
4 cups fresh Missouri or Granny Smith Apples
1 cup sugar
1 tablespoon cinnamon
2 tablespoons flour
1 egg
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup (8 oz) Mascarpone cheese
Topping:
1/3 cup flour
1/3 cup sugar
1/4 cup finely chopped Georgia pecans
1 teaspoon cinnamon
4 tablespoons cold butter

1. To make Pecan Crust, heat oven to 400°F. Combine flour, pecans, sugar, and salt in a medium bowl. Chop cold butter into small pieces and add to flour mixture; cut in butter until well blended and crumbly. Press dough into bottom of a 9-inch tart pan. Bake for 15 minutes or until edges just begin to turn golden.
2. Meanwhile prepare Filling: Slice apples, sprinkle with 1/4 cup sugar and the cinnamon and let stand. Combine remaining 3/4 cup sugar, the flour, egg, vanilla, and salt until blended. Fold in mascarpone cheese. Add apples to mixture and pour filling into pre-baked tart crust. Reduce temperature to 350°F and bake for an additional 20 minutes.
3. Meanwhile, prepare Topping: Combine flour, sugar, pecans, and cinnamon. Chop cold butter into small pieces and add to flour mixture; cut and rub in butter until well blended and crumbly. Sprinkle topping over tart and return to oven. Increase heat to 400°F and bake for 10 minutes longer. Cool until just warm before slicing.
Nutrition information per serving—calories: 615; protein: 7g; carbs: 67g; saturated fat: 11g; monounsaturated fat: 14g; polyunsaturated fat: 4g; cholesterol: 96mg; fiber: 3g; sodium: 422mg.
Source: Georgia Pecan Commission

Toffee Georgia Pecan Cookies
By Executive Baker Derek Short, eatZi’s Gourmet Market & Bakery, Chicago, Illinois

Makes thirty-two 3-ounce cookies
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/4 cup granulated sugar
1 cup plus 1 tablespoon light brown sugar, tightly packed
6 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate-covered toffee pieces
3 cups Georgia pecan pieces, lightly toasted

1. Heat oven to 325F. Using mixer with paddle attachment, beat butter and both sugars until light and creamy. Gradually add eggs and vanilla.
2. Combine flour, baking powder, baking soda, and salt. Add to butter mixture. Stir in toffee pieces and pecans.
3. Scoop into 3-ounce portions (scant 1/3-cup), 2 inches apart onto parchment-lined baking sheets. Bake 12 to 14 minutes, rotating sheet halfway through, until golden around edges.

Nutrition information per cookie—calories: 275; protein: 4g; carbs: 27g; saturated fat: 7g; monounsaturated fat: 7g; polyunsaturated fat: 2g; cholesterol: 64mg; fiber: 1g; sodium: 200mg.
Source: Georgia Pecan Commission

 

Lentil, Pear and Georgia Pecan Romaine Salad
Adapted from “Country Weekend Entertaining” (Doubleday) by Anna Pump, chef-owner Loaves and Fishes, Sagaponack, New York

Serves 8
Salad Mixture:
1 1/2 cups apple juice
4 cups water
2 cups lentils
6 garlic cloves, peeled
2 large white onions, halved
1/2 teaspoon salt
1 red onion
2 ripe green or red pears
3 cups thinly sliced celery
1 cup toasted Georgia pecan halves
1 large head romaine lettuce

Dressing:
4 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

1. Combine apple juice and water in a large pot. Add the lentils, garlic, white onion halves, and salt. Cook, covered, over medium heat 35 minutes. Drain lentils, discarding garlic and onion. Set lentils aside to cool.

2. Meanwhile, cut red onion crosswise into thin slices and separate the slices into rings. Halve the pears, remove core and thinly slice. In a large bowl, combine onion rings, pear slices, celery, pecans, and lentils. Cut romaine into bite-size pieces and add to lentil mixture.

3. To make the Dressing, combine the ingredients in a jar with a tight-fitting lid and shake well. Just before serving, pour dressing over salad and mix well. Taste for seasoning and serve.

Nutrition information per serving—calories: 378; protein: 16g; carbs: 41g; saturated fat 2g; monounsaturated fat: 12g; polyunsaturated fat: 3g; cholesterol: 0mg; fiber: 10g; sodium: 313mg.
Source: Georgia Pecan Commission

 

Georgia Pecan Secret Agent Raspberry Bars
Reprinted from “It’s About Time” cookbook (Steerforth Press) by Michael Schlow, executive chef and co-owner Radius, Via Matta, and Great Bay restaurants, Boston, Massachusetts

Makes 24 2-inch squares
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup sugar
1 3/4 cup all-purpose flour
1/3 cup chopped Georgia pecans
1/4 teaspoon almond extract
1/4 teaspoon salt
8 ounces (1 cup) seedless raspberry preserves
1/2 cup sweetened flaked coconut

1. Heat oven to 350°F. Using an electric mixer, beat butter and sugar until blended. Add flour and mix well. Add pecans, almond extract, and salt, stirring until flour mixture resembles coarse crumbs. Reserve 1 cup of mixture.

2. Press remaining flour mixture into the bottom of an ungreased 13- by 9-inch baking dish. Spread raspberry preserves evenly over crust.

3. Sprinkle reserved flour mixture on top, then top with coconut. Bake until crust and topping are golden—about 30 minutes. Cool completely, then cut into squares.

Nutrition information per square—calories: 157; protein: 1g; carbs: 22g; saturated fat: 4g; monounsaturated fat: 2g; polyunsaturated fat: .5 g; cholesterol: 15 mg; fiber: .6g; sodium: 88mg.
Source: Georgia Pecan Commission
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