Pecan Perfection

Pecan, Fig, & Orange Tart

Servings: 8 | Prep: 20 min. | Cook: 2hr. 20 min. | Total: 2 hr. 40 min.

Ingredients:

1 lb. fresh figs, stemmed and halved | 2 mandarin oranges, peeled, sliced | 2 Tbsp. orange liqueur  | ¼ cup packed light brown sugar | 2 Tbsp. cornstarch | ¼ tsp. kosher salt | 1 cup cream cheese, at room temperature | 1 large egg, separated | 2 tsp. fresh thyme leaves, plus more for garnish | ½ cup pecan pieces | 1 Tbsp. granulated sugar

Crust:

1 cup ground pecan | ¼ tsp. ground cinnamon  | ⅓ cup granulated sugar | 10 Tbsp. unsalted butter, cold | ¼ tsp. fine sea salt | 1 large egg yolk | 1 tsp. vanilla extract | 1 ½ cup all-purpose flour

Directions:

Stir together figs, mandarin slices, and liqueur in a large bowl. Whisk together brown sugar, cornstarch, and salt in a small bowl until smooth; sprinkle over the figs and oranges, then stir to coat. Let stand until ready to use. Make the crust. Combine pecans, cinnamon, sugar, salt, and butter in a stand mixer and cream together at medium speed. Add the egg yolk and vanilla, then beat until incorporated. Add the flour and mix at low speed until the dough comes together. Transfer the dough to a clean work surface and shape it into a flat disk. Press the dough into a 10” round tart pan. The dough should be about ¼ inch thick on the bottom and sides of the pan. Use the bottom of a measuring cup to press into the tart pan. Flatten the finished top edge with your fingertips. Cover with plastic wrap and freeze for 30 min. while you preheat the oven. Preheat the oven to 350˚. Set the tart pan over a baking sheet. Bake at 350˚ in the center of the oven for 25-28 min. or until golden brown, then transfer to a wire rack to cool completely. Whisk together cream cheese and egg yolk in a small bowl until smooth. Spread cream cheese mixture over pastry round, using an offset spatula. Sprinkle evenly with thyme leaves. Gently stir the pecan pieces into the fig mixture; spoon over the cream cheese mixture. Place figs, pecan slices, and orange slices around the top of the crostata/tart to form a circle pattern. Bake another 30 min. Let cool before serving.

Tips and Tricks

Cold butter creates flaky layers. Dice it first and chill it again before mixing. Have fun making patterns with the figs and oranges.

Pecan Crusted Pork Chops with Maple Glaze

Servings: 4 | Prep: 15 min. | Cook: 30 min. | Total: 45 min.

Ingredients:

4 bone-in center-cut pork chops | 2 Tbsp. Dijon mustard | 1 cup roasted pecans, chopped | 1 cup panko breadcrumbs | 2 tsp. thyme | 2 Tbsp. butter | 2 Tbsp. extra virgin olive oil | ½ tsp. kosher salt | ¼ tsp. black pepper

Maple Glaze:

¼ cup cider vinegar | ⅓ cup maple syrup | 3 Tbsp. water | ½ cup packed brown sugar | 1 Tbsp. cornstarch

Directions:

Preheat oven to 350°. Chop the nuts in a food processor, then combine with the breadcrumbs, thyme, and butter. Warm olive oil in a large skillet over medium heat. Brush pork chops with Dijon mustard. Season with salt & pepper. Cover the pork chops with the nut mixture and press it firmly into the chops. Cook chops in olive oil over medium heat until a thermometer reads 145°, 4-5 min. per side. Remove the chops and place them on a baking sheet. Cook pork chops for 25-30 min., until the internal temperature reaches 145°. Bring the vinegar to a boil for the maple glaze in the same skillet. Reduce heat; add maple syrup. Cover and cook for 10 min. Combine cornstarch and water until smooth, then gradually add to the maple mixture. Bring the mixture to a boil, stirring, until thickened, about 2 min. Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until the sugar melts for 1-2 min. Drizzle with maple glaze. Serve with your favorite fall vegetables.

Tips and Tricks

For extra crunch, toast the pecans lightly before coating the chops… just cool them completely first.

Pecan Pancakes

Servings: 4 | Prep: 15 min. | Cook: 10 min. Total: 25 min.

Ingredients:

2 cups (240g) all-purpose flour | 1 Tbsp. brown sugar | 1 Tbsp. baking powder | 1 tsp. baking soda | 1 tsp. cinnamon | ½ tsp. salt | 2 cups buttermilk | 1 large egg | 2 Tbsp. butter, melted and cooled | 1 tsp. vanilla extract | 1 cup pecans, finely chopped

Directions:

Whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt in a mixing bowl until well combined. Whisk the buttermilk, eggs, melted butter, and vanilla extract in a separate bowl until smooth. Pour wet ingredients into dry ingredients and gently stir. Add pecans and continue stirring until just combined. Let rest for 10 min. Preheat a nonstick griddle or cast-iron pan over medium heat. Spray with cooking spray. Measure ¼ cup portions of batter and pour onto the griddle. Look for bubbles around the edges and then flip and cook until golden on the other side. Serve with your favorite syrup and toppings.

Tips and Tricks

Lumpy batter is good. Overmixing develops gluten, making pancakes dense and chewy instead of light. Stir just until the flour disappears. Cook on medium heat so the inside rises before the outside burns.