|Posted on February 9, 2014 at 12:50 PM|
|Posted on November 24, 2013 at 4:30 PM|
It seems that everyone adores pecans, either prepared in pastries or raw. The following recipe transforms this popular American nut into a simple, savoury canapé. I have been making these elegant, crispy pecans to accompany drinks at festive gatherings for two decades.
M-J's Pan-Roasted Party Pecans
In a large pan, melt two tablespoons of butter over medium heat. Add a half-teaspoon of seasoning salt. Pour into this mixture three tablespoons of Worcestershire sauce. If desired, sprinkle in some cayenne pepper to your taste. Mix. Into the pan, add your three or more cups of whole, raw pecans. Using a wooden spoon, stir these seasoned nuts frequently over a medium flame. Remove one, let it cool a minute, taste and adjust your seasonings accordingly. Continue to stir pecans, roasting them on both sides. When the pecans become a bit darker but are not burnt, they are ready to spread out on a large platter to cool. Once these savoury pecans are room-temperature, they will have assumed a crispy and non-greasy consistency. Serve immediately or store them in an attractive tin, where they will last approximately two weeks.
COPYRIGHT M-J de Mesterton 2013
|Posted on November 14, 2011 at 11:25 AM|
|Posted on June 12, 2011 at 2:46 PM|
|Posted on April 30, 2011 at 12:25 PM|
|Posted on January 2, 2011 at 2:16 PM|
|Posted on May 23, 2010 at 9:46 AM|
M-J's Elegant Low-Carb Burger Canapés
Posted on May 21, 2010 at 9:39 AM
Toast rounds made with whole-grain bread, topped with malt vinegar mayonnaise and Worcestershire-flavoured hamburger patties make a low-carbohydrate, low glycemic-index canapé or luncheon dish. Flatten slices of whole-grain bread with a rolling pin. Cut out round pieces from their middles--I use a water chestnut can. Brush the rounds of bread with melted butter and bake until lightly toasted. Following my recipe for mayonnaise, use malt vinegar for the acid component. Mix ground beef with Worcestershire sauce and freshly ground black pepper. Flatten the meat mixture and cut out round pieces the same size as the toast rounds. Fry or grill the burgers until they do not emit pink juice (this is a neat cocktail burger that everyone can eat, not a recipe for steak tartare). Set the hamburger patties to drain on a plate. Spread mayonnaise on the circular pieces of toast. Assemble the burgers just before serving them. Do not top the burgers with more toast. Classic canapés have toast as a base. These elegant, simple low-carb burgers are easy to eat by hand or with a knife and fork. Men love them!
Photo and Recipe Copyright M-J de Mesterton 2010