NEWS

Thanksgiving is Here! Got Your Pecan Pie Recipe Handy?

Well, Thanksgiving week is here!  That happened fast, didn’t it?  No Thanksgiving is complete without a pecan pie, so we have been searching high and low for some new, fun, delicious pecan pie recipes for you.  We found this one on Garden and Gun’s website, and my-oh-my…does it sound scrumptious or what?!  This is perfect for Christmas, too, so don’t hold back – order your Hudson pecans today, and impress your guests with this and any of our other delicious pecan recipes.  Happy Thanksgiving to you and yours!

Sorghum-Bourbon Pecan Pie (courtesy:  www.gardenandgun.com)
Serves 8

Ingredients

For the Crust
15 shortbread pecan sandies
6 tablespoons all-purpose flour
3 tablespoons unsalted butter, plus 1 tablespoon for buttering the pie plate

For the Filling
6 tablespoons unsalted butter
⅓ cup dark brown sugar
½ teaspoon kosher salt
¾ cup sorghum syrup
3 tablespoons bourbon
1 ½ teaspoons vanilla extract
3 large eggs
1 ½ cups (6 ounces) toasted and chopped pecans

Preparation

For the Crust: Preheat the oven to 350ºF. Butter a 9-inch pie plate.

In a food processor, pulse the cookies and flour together until pulverized. Add the butter and process until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until lightly browned, 12 to 14 minutes. Let cool completely on a wire rack.

 

For the Filling: Put the butter, brown sugar, and salt in a saucepan and cook over medium heat, stirring occasionally, until the sugar is melted, about 2 minutes. Whisk in the syrup, bourbon, and vanilla. In a bowl, whisk the eggs together. Temper the egg mixture: slowly whisk ½ cup of the warm butter-sugar mixture into the eggs. Pour the tempered egg mixture back into the saucepan with the butter-sugar mixture and reduce the heat to medium-low. Cook, stirring constantly, until the mixture is glossy, about 3 minutes. Remove from the heat and stir in the pecans.

Pour the mixture into the crust and bake until the center feels set yet soft, 30 to 40 minutes. Let cool completely on a wire rack; this will take about 4 hours. Serve at room temperature.

Tip: In the unlikely event of leftovers, wrap the pie plate tightly in plastic wrap and refrigerate for up to 2 days.

Tips on Storing Pecans (…and new pecan recipes!!)

Now that the season is upon us, and you’re hopefully filling up your shopping cart with lots of pecans and goodies from Hudson…the question may be asked, “How do I store my pecans?”

Pecans need to be stored properly to maintain their good taste – they are perishable because of their high oil content.  You may be the type that buys pecans in bulk to use throughout the year OR just keep them around for daily snacking.  Either way, here are some tips to be sure you’re storing your pecans correctly:

  • At home, unshelled pecans can be stored in a cool, dry place for three to six months.
  • If you have shelled pecans, they need to be either refrigerated in airtight containers for up to nine months, or frozen in zipper locked freezer bags for up to two years.
  • You can freeze and refreeze pecans for at least two years without loss of flavor or texture.

Now…on to the yummy part of the post – we have just added some new recipes (that all include delicious pecans) to our recipe page.  Go check it out!

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