Delicious Pecan Nut Cheesecake:
Recipe provided by Sonja von Wielligh.
Crust 1 pack of tennis biscuits
60 ml melted butter
1 can condensed milk
1 cup of cream
1 container cream cheese (250g smooth)
60 ml lemon juice
Pecan nut sprinkles as needed
Spray a 20cm bowl/springform cake pan with non-stick spray. Crush biscuits fine and mix with melted butter. Press it into bowl or ring pan. Mix together the condensed milk and lemon juice. Add the cream and cream cheese and mix thoroughly. Add the mixture into bowl/springform cake pan and sprinkle the pecan nuts on top. Bake at 180° for 10 minutes. Allow to cool and store in the refrigerator.
Tip: Let the cream cheese come room temperature before mixing and stir it a little before adding. Double the recipe for standard springform cake pan.
Pecan Nut Recipes provided by our Pecan Nut Chef, Lorraine Swanepoel Kokkedoor:
Candied Pecan Nuts
You only need 7 ingredients to make this super yummy snack for the Christmas Holidays. Also delicious over salads and roasted vegetables.
300g pecan halves
1 egg white, lightly whisked
½ cup white sugar
½ dark brown sugar (demerara or muscovado)
5 ml cinnamon
- Preheat the oven to 150 C
- Mix the pecan nut halves and egg whites together.
- In a separate bowl, mix the remaining ingredients together.
- Combine the pecan nuts and sugar mixture together. Make sure all the pecans are coated with the sugar mixture.
- Grab a baking tray lined with greaseproof baking paper. Spread the pecans out into a single layer. Bake the nuts for 40min, giving them a good stir after 20 minutes.
- Remove the pecans from the oven and allow to cool. The sugar will harden and set once cooled.
- Place in an airtight container and eat as much as needed. Happy Holidays!
Caramelised Carrots with Pecan Nut & Goats cheese
1 kg carrots, cut lengthways in half
100g pecan nuts
½ cup dark brown sugar (Demerara or muscovado)
60 g salted butter, cut into small cubes
2.5 ml ground cinnamon
2.5 ml nutmeg
1 teaspoon salt
Freshly ground black pepper to taste
6 sprigs fresh thyme or 2.5ml dried thyme
1 log chevin cheese or any 150g goats cheese variety
Preheat the oven to 180 C.
Prepare a roasting tray with non-stick spray. Place the carrots and pecans in the roasting tray. Sprinkle with brown sugar and scatter the butter cubes evenly across the carrots. Sprinkle evenly with cinnamon and nutmeg. Season well with salt and pepper. Place the thyme sprigs on top and roast for 30 – 40 minutes until the carrots are cooked, sticky, golden and slightly charred at the edges.
Remove from the oven and crumble the chevin cheese over the carrots. Garnish with some leftover fresh thyme leaves and serve as a side dish on your Sunday harvest table.
Pecan Nut & Broccoli Salad
1 medium red onion, chopped finely
2 tablespoons sugar
250ml sour cream or greek yogurt
Salt & pepper to taste
1 large broccoli, broken into florets
2 celery stalk, finely chopped into small cubes
2 green apples, cut into small cubes
100g pecans, toasted and coarsely chopped
50g dried cranberries
Place the finely chopped red onion into a medium bowl. Cover with the sugar and leave to macerate for 10-15 minutes. Add the sour cream to the onion mixture. Season with salt and pepper to taste.
Add the remaining ingredients to the sauce mixture and mix well until evenly coated. Allow resting for 30 minutes before serving. This salad can easily be prepared ahead of time.
Pecan Nut Crusted Pork
Pork tenderloin/fillet, approx 1 kg
1 tablespoon ground garlic
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon ground coriander
½ teaspoon cayenne pepper/chili flakes
100g finely chopped pecans
Salt and pepper to taste
Preheat the oven to 190 C.
Remove excess fat/outer skin from pork tenderloin/pork fillet, if necessary. Remove any excess moisture by patting down with a kitchen towel. Set the meat aside.
In a medium bowl, mix the remaining ingredients together. Rub the mixture evenly onto the pork tenderloin/fillet. Place on a baking sheet and bake for 25 – 30min or until cooked. Remove from the oven and make sure to rest the meat for at least 10 minutes before slicing into medallions. Enjoy with a honey mustard sauce.
Pecan Nut & Cranberry Christmas Chicken Stuffing
50ml olive oil
1 large brown onion, finely chopped
5 cloves garlic, minced
1 large butternut, peeled and cut into medium cubes
2 pears, peeled, cored and cut into quarters
2 cups cooked wild rice (Or any other left over rice will do)
Freshly grinded sea salt to taste
¼ teaspoon ground cinnamon
1 cup dried cranberries
750ml vegetable or chicken stock
125ml white wine
1 cup raw pecans
1 cup fresh parsley chopped
Saute the onion, minced garlic and the butternut in olive oil until lightly browned. Be careful not to burn the garlic. Stir constantly for 5 minutes. Add the chopped pear, rice, sea salt and cinnamon and saute for another 3 minutes.
Add the dried cranberries, chicken stock, wine and pecan. Bring the mixture to the boil and reduce heat to simmer for for 40 to 50 minutes, until most of the cooking liquid has been absorbed.
Preheat the oven to 180°C. Place the stuffing mixture on a grease proof baking tray. Bake the stuffing for 15 – 20 minutes, until all of the cooking liquid has been absorbed and top surface is brown and crispy.
Remove the baking tray from the oven and stir in the fresh parsley. Taste the stuffing and add salt to taste.
Stuff your chicken with this flavoursome mixture before baking the chicken in the oven or serve as a side dish alongside your holiday harvest table.
Pecan Nut Pesto
2 cups (500ml) basil leaves, tightly packed
1/2 cup (125ml) coarsely chopped pecan nuts
2 garlic cloves
1/2 cup (125ml) good quality olive oil
Tablespoon (15ml) lemon juice
50g grated pecorino cheese or any strong hard cheese (you can leave the cheese for a vegan option)
Salt to taste
Pour everything into your food processor and process it into a thick paste. If you prefer a coarser pesto, process for a shorter time.
May be kept in your fridge for 2 months if sealed properly and if coated with a light layer of olive oil.
Pesto can be frozen for an alternative method up to 3 months and is a handy backup when needed.
How do I use pesto?
- Can be used as a condiment on a cheese plate
- Mix with pasta, roasted chicken, mushrooms, cream and sundried tomatoes for a quick dinner
- Homemade pizzas with mozzarella cheese on top
- Use as a filling with chicken and lettuce for tasty wraps as a tasty lunch alternative.
Pecan Nut Rusks
1kg self-raising flour
750g pecan nut meal
3 tsp baking powder
3 cups sugar
2 cups (500ml) buttermilk
You may add 1 cup raisins or sunflower seeds for a variation.
Melt margarine or butter. Add the buttermilk, then eggs and sugar.
Stir until all the sugar has dissolved. Add all the dry ingredients and mix thoroughly.
Add mixture to your rusks baking trays or bread loaf tins.
Bake at 180*C for one hour. Let it cool down and then cut the desired shape.
Dry the rusks at 100*C.
Roasted Butternut with Pecan Nut and Maple Syrup
Enough for 6 servings
1 large butternut, cut lengthways in half, peeled and seeds removed
Olive oil, for brushing
125ml maple syrup (Or golden syrup)
2 Tbsp salted butter
6 sprigs of fresh thyme or 5ml dried thyme leaves
100g pecans, roughly chopped
Salt and freshly ground pepper
2 Tbsp maple syrup, to drizzle over after roasting
- Preheat the oven to 180 C
- Place the butternut halves cut side down on an oven tray sprayed with non-stick cooking spray.
- Cut thin slits into the butternut, but make sure not to cut all the way through.
- Brush with olive oil and roast in the oven for 20min
- Remove the butternut from the oven and drizzle with maple syrup and place a few knobs of butter in between some of the slits of butternut. Scatter the thyme sprigs and pecans over and season with salt and pepper. Place back in the oven and roast another 20min or until the butternut is tender and slightly charred.
- Finish off with another good drizzle of maple syrup and serve.
Find your favourite pecan nut recipes from savory to sweet, with easy steps to follow, to create delicious and healthy meals, desserts or snacks: http://www.ilovepecans.org/recipes/