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♦ WEDNESDAY, DECEMBER 20, 2006
2C
From sea to shining sea
Georgia pecans bring us home for Christmas
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
This week’B featured state
in the “Sea to Shining Sea”
series is Georgia. Well, after
all, we’ve got to be home for
Christmas.
The featured food is one
that Middle Georgians are
rightly proud of - Georgia
pecans. The new crop is
in and quite possibly the
pecans you’re going to cook
with will be from the groves
you see as you drive through
this region.
We’ve gotten some great
recipes from the Georgia
Pecan Commission, and
we’ll start out with those
and wind up with one we
couldn’t resist that just
happens to have come from
Alabama.
Georgia pecan
cornbread
dressing
Adding pecans to corn
bread dressing is an old
tradition in many Georgia
households. If you haven’t
tried it, the added crunch is
definitely worth it. The rec
ipe makes enough to stuff
a 12- to 14-pound turkey or
serve 10-12 in a casserole/
Preparation time: 40 min
utes. Cooking time: 1 hour
Corn Bread:
1 cup all-purpose flour
1-1/3 cups yellow corn
meal
1 tablespoon baking
powder
1 teaspoon salt
1 cup milk
1 egg
3 tablespoons butter or
margarine, melted and
cooled
6 tablespoons butter or
margarine
2 cups finely chopped
onion
1-1/2 cups finely
chopped celery
8 ounces fresh mush
rooms, sliced
1/2 cup thinly sliced
green onion
1/4 cup minced parsley
1-1/2 teaspoons dried
thyme
1/4 teaspoon dried sage
Salt and freshly ground
black pepper to taste
1 cup chopped Georgia
pecans
1 egg, lightly beaten
1-1/2 cups turkey or
chicken stock, or as
needed to moisten
For the corn bread, pre
heat oven to 425°F. Lightly
butter an 8-inch square bak
ing pan. In a mixing bowl,
stir together flour, cornmeal,
baking powder and salt. In a
small bowl, whisk together
milk, egg and butter and
stir into cornmeal mixture
until just combined. Pour
into prepared pan and bake
on the middle rack for 20-25
minutes, or until corn
Slow-roasted
Georgia pecans
This Southern recipe has
been around for generations
and makes a great gift, as
well as treat for your party
guests. The best part about
roasting them slowly is that
they won’t burn as easily.
But still, watch them care
fully as they cook, allowing
them to turn a deep, dark
brown color.
Makes 1 pound, about 8
servings
Preparation time: 5 min
utes
Cooking time: 1 hour
1 pound Georgia pecan
halves
2 tablespoons unsalted
butter, cut into pieces
Salt to taste
Preheat oven to 250
degrees. Pour pecans into
a 9 by 13-inch baking dish
and place on center rack in
oven. Roast, stirring occa
sionally, until pecans turn a
deep brown color. (Don’t let
them overcook as they will
darken as they cool). This
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Georgia Pecan Commission
Panini with pecans and eggs will make a great Christmas or New Years brunch.
takes about an hour.
Remove pecans from oven
and stir in pieces of butter.
Stir until butter melts, and
return to oven if needed to
get butter to melt.
Add salt to taste while
pecans are still hot. Serve
still slightly warm for best
flavor, or let cool and pack
age in an airtight tin to
store.
Packaging tip: Don’t gild
the lily is a good rule of
thumb here. Place pecans
in your best tin for safe
keeping. Or, if you know the
pecans will be gobbled up
at once, tuck into a pretty
glass bowl, add a ribbon and
you’re set.
Broccoli gratin
with horseradish
and Georgia pecans
Everybody can use a new
broccoli casserole recipe.
This one skips the mush
room soup, in favor of may
onnaise and horseradish,
and adds pecans for crunch
Prep time: 10 minutes
Cooking and Baking time:
30 minutes
2 bags (10 oz each) fro
zen broccoli flowerets
1/2 cup roasted red pep
per strips
1/2 cup Georgia pecan
halves
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Georgia Peean Commission
Pecans add a lot to Christmas and New Years meals.
1/4 teaspoon each salt
and black pepper
3 tablespoons butter,
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1/4 cup mayonnaise
2 tablespoons prepared
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horseradish sauce
1/4 cup dry coarse
breadcrumbs
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2 tablespoons grated
Parmesan
Fresh lemon juice to
sprinkle
Heat oven to 350 degrees.
Lightly oil a 9-inch round
baking dish or pie plate.
Thaw broccoli in skillet over
medium heat.
Drain well. Transfer to
bowl and add red pepper
and pecans. Sprinkle with
salt and pepper.
In same skillet, melt 2
tablespoons butter. Whisk in
mayonnaise and horserad
ish sauce and cook over low,
stirring, to make a smooth
sauce.
Pour sauce over broccoli,
peppers, and pecans and
stir gently to coat. Spread
mixture in prepared baking
dish; sprinkle with bread
crumbs and cheese. Dot with
remaining tablespoon butter
and bake on top rack in oven
for 20 to 25 minutes until
golden. Serve warm.
Source: Georgia Pecan
Commission
Breakfast panini
with Georgia
pecans, Cheddar
and sausage
Let’s go international.
Panini are Italian sand
wiches, generally pressed
and pan-grilled, made with a
variety of fillings, especially
leftovers. While a panini
maker or grill pan is ideal
for their preparation, this
breakfast version, which
pairs nutty pecans with a
classic morning-food mix
ture of eggs, onions, cheese,
and sausage, can also be
cooked in a standard skil
let and probably would be a
good Sunday night supper
dish, too. (Try grilling the
bread lightly in your George
Foreman grill.)
Prep Time: 10 minutes
Cooking Time: 25 minutes
Makes 4 large panini
1 teaspoon butter, plus
more for bread
3 green onions,
chopped
4 fully-cooked break
fast sausages (thawed if
frozen), chopped
1/2 cup chopped
Georgia pecans
4 large eggs, well beat
en
8 thick slices Italian
bread
4 ounces yellow Ched
dar cheese, thinly sliced
In non-stick skillet, melt
butter over medium heat.
Add the onions, sausages,
and pecans; saute until
onions are just softened -
about 3 minutes.
See SEA, page 6C