Posted on March 2, 2010.
Recipe for Summer Lemon w / Spiced Pecans person know? I went to Soup Plantation, the other night and loved the recipe. Does anyone know how? I would do if in the course of dinner tonite.
Summer Salad with Spiced Pecans Tossed Salad
Salad
Yield: 8 servings
Spring mix lettuce 2 cups
½ cup blue cheese crumbles
spiced pecans (recipe below) ½ cup
Dried cranberries, diced ½ cup
Lemon Vinaigrette (recipe below) ½ cup
Combine first five ingredients and mix well with dressing.
Lemon Vinaigrette
Yield: 5 cups
whole eggs 3 cups mayonnaise
Lemonade Concentrate 2 cups
Dijon mustard 2 ½ tsp the table.
Sugar to taste
Combine ingredients and whisk until smooth. Season to taste with sugar.
Spicy Pecans
Yield: 1 ¼ cup
Butter (can substitute margarine) ¼ lb.
2 v. tablespoon sugar.
¾ c. teaspoon ground cumin.
v. ½ teaspoon salt table.
cayenne pepper 1 / 8 tsp.
Pecans, diced 1 ¼ cups
1. Melt the butter in a skillet. Add sugar, cumin, salt and pepper. Heat to boiling and sugar dissolves.
2. Immediately add pecans and toss to coat. Spread pecans on a baking sheet and bake at 350F until brown and toasted, 10-15 minutes.
Summer Salad with Lemon, Spiced Pecans
Salad
Yield: 8 servings
Spring mix lettuce 2 cups
½ cup blue cheese crumbles
spiced pecans (recipe below) ½ cup
Dried cranberries, diced ½ cup
Lemon Vinaigrette (recipe below) ½ cup
Combine first five ingredients and mix well with dressing.
Lemon Vinaigrette
Yield: 5 cups
whole eggs 3 cups mayonnaise
Lemonade Concentrate 2 cups
Dijon mustard 2 ½ tsp the table.
Sugar to taste
Combine ingredients and whisk until smooth. Season to taste with sugar.
Spicy Pecans
Yield: 1 ¼ cup
Butter (can substitute margarine) ¼ lb.
2 v. tablespoon sugar.
¾ c. teaspoon ground cumin.
v. ½ teaspoon salt table.
cayenne pepper 1 / 8 tsp.
Pecans, diced 1 ¼ cups
1. Melt the butter in a skillet. Add sugar, cumin, salt and cayenne pepper. Heat to boiling and sugar dissolves.
2. Immediately add pecans and toss to coat. Spread pecans on a baking sheet and bake at 350F until brown and toasted, 10-15 minutes.
LEMON SPICED PECANS
2 v. sugar
1 tsp tea. salt
1 / 4 C. grated lemon zest (see note)
1 tsp tea. freshly grated nutmeg
1 tsp tea. cinnamon
4 egg whites
4 c. tea. fresh lemon juice
2 lbs. pecan halves
Mix sugar, salt, lemon zest, nutmeg and cinnamon in a large shallow bowl and mix well. Set aside. Put the egg whites and lemon juice in a large bowl and whisk until mixture is foamy, 30 to 60 seconds. Add pecans and mix that all nuts are coated well. approximately one quarter of the mixture of egg white in large fine mesh sieve and drain pour, while stirring, to remove the excess egg white. Set aside and repeat with remaining nuts.
Spread the pecans on several sheets of aluminum foil or parchment paper. Sprinkle sugar mixture over the pecans, then use your hands to gently mix the nuts so that each well is coated with sugar mixture.
Spread nuts evenly in 2 large sheets lined rimmed baking sheets. Bake at 250 degrees on the central plateau of 35-45 minutes or until nuts are light golden and dry. After 20 minutes, tops reverse up and down the shelves to nuts cook evenly. Watch carefully because ovens vary in heat intensity and nuts may cook more quickly in some ovens.
Remove and let cool. Store in air tight containers at room temperature 2 to 3 weeks. Makes 8 cups or enough from August to November small packages.
NOTE: For the lemon zest, you can buy very thick skin of lemons, they are easier to grate. For 1 / 4 cup you will need about 8 lemons.
JM
