This gentleman "picks up" pecans at an orchard south of Sulphur Springs, on Highway 154.
Pecans a Southern Tradition and
Hallowed Addition to the Holiday Season
by: Bobby McDonald
Pecan trees can be found on almost any sizeable farm in Hopkins County, many of them
cultivated for their improved varieties.
How many of you can remember making a trip to the creek bottom with your grandmother, along about the first of November, to "pick up" pecans? Of course, now you know that it was "closer to the ground" for you to pick them up, than it was for an aged back to stoop and bend, for the traditional holiday delicacy. My grandmothers would provide us with a sack or small bucket and they would use their cotton "clothes-pin" bag to fill with pecans. Meanwhile, promising us all those delicious "goodies" that would be coming from their kitchen, for both Thanksgiving and Christmas.....like fruitcake, Martha Washington Candy, pecan pie, and Poverty Cake. Who could resist going after all the pecans you could pick up? And, the danger of "chiggers" from blackberry time had already passed, so it was an afternoon of delight, in the woods, spent with your grandmother, cousins, and possibly a parent or aunt and uncle!
The gathered pecans were then brought home and "shelled" from the harvest. Of course, the "paper shell" varieties were easier to crack and usually produced more "meat." But, the native pecans, that graced the bottoms, were smaller and provided a flavor that was exceptional. Cold winter days were spent "picking out" the pecans and getting them ready to be included in a favorite recipe.
Can you remember your grandmother's traditional holiday fruitcake, packed with
candied fruit and pecans?
In most every family, the gathering of pecans was a seasonal ritual performed to make certain that they were available for holiday baking and the harvest is remembered for those special memories. There's just something missing from going to the supermarket and purchasing pecans already, shelled, and many times, chopped, for that recipe. Yes, they're much, much more convenient, but lack the special memories of sharing in the family's holiday season!
Enjoy the following recipes, using the traditional Southern Pecan:
Chocolate Bourbon Pecan Pie
1 - 9" pie crust
1 cup granulated white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans
Pre-heat oven to 325 degrees.
In a small saucepan combine sugar, corn syrup, and butter. Cook over
medium heat, stirring constantly, until butter is melted and sugar dissolves. Cool slightly.
In a large bowl combine the beaten eggs, bourbon, vanilla, and salt. Mix well. Slowly
pour the sugar mixture into the egg mixture, whisking constantly until well blended. Stir
in the chocolate chips and pecans.
Pour the mixture into the unbaked pie shell.
Bake in the pre-heated oven for 50-55 minutes, or until golden brown and set.
Serve warm or cool!
Serves 8
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Pecan Crusted Chicken
With Mustard Sauce
1 cup pecans
2 tablespoons cornstarch
1 teaspoon dried thyme
1 teaspoon paprika
1 1/2 teaspoons salt
Cayenne pepper to taste
1 egg
2 tablespoons water
4 boneless, skinless chicken breasts
3 tablespoons cooking oil
1 cup mayonnaise
2 tablespoons grainy or Dijon mustard
1/2 teaspoon white-wine vinegar
1/2 teaspoon sugar
2 tablespoons chopped fresh parsley
In a food processor, pulse the pecans with the cornstarch, thyme, paprika,
1 1/4 teaspoons salt, and cayenne pepper, until the pecans are chopped fine.
Transfer the mixture to a medium bowl.
Whisk together the egg and water in a small bowl. Dip each chicken breast into
the egg mixture and then into the nut mixture.
In a large, nonstick, frying pan, heat the oil over moderate heat. Add the coated chicken breasts
to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and
cooked through (5 to 6 minutes longer).
Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, and a pinch
of Cayenne pepper, and the remaining salt.
Serve the chicken with the mustard sauce as a dipping sauce.
Serves 4
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German Chocolate Pecan Pie
1 cup light corn syrup
3 eggs
1 cup granulated white sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups coarsely chopped pecans
3/4 cup sweetened flaked coconut
3/4 cup semisweet chocolate chips
1 - 9" unbaked, pie crust
Pre-heat oven to 350 degrees.
Whisk together the corn syrup, eggs, sugar, butter, and vanilla, in a large
mixing bowl, until well blended. Stir in the pecans and coconut. Sprinkle
the chocolate chips over the bottom of the prepared pie crust, and pour
the corn syrup mixture over the chocolate chips.
Bake in oven until the top is set, approximately 55 to 60 minutes.
Serve warm or cool!
Serves 8
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Southern Pork Rind Breaded Catfish
with Pecan Gravy
2 1/2 cups lightly crushed pork rinds
1/2 cup yellow cornmeal
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 large egg
1 teaspoon whole milk
6 catfish fillets
vegetable oil for frying
In a food processor pulse the first four ingredients until the pork rinds are
evenly crushed, but still have texture. Remove and spread on a plate.
Pre-heat the oven to 175 degrees. Beat the egg with the milk, in a shallow
bowl.
Heat 1/2 inch vegetable oil in a Dutch oven or frying pan, to 350 degrees.
Dip the catfish fillets in first the egg mixture and then the pork rind mixture,
coating thoroughly.
Fry the fish in 2 batches, until golden brown, turning once, cooking first
3 minutes on one side and 2 minutes on the other.
Keep warm in the oven, while you make the following Pecan Gravy.
Pecan Gravy
1/3 cup chopped pecans
1 tablespoon butter
1 tablespoon flour
1 1/4 cup whole milk
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
Using a kitchen mallet, crush about 1/3 of the chopped pecans. In a
saucepan, melt the butter over medium heat and saute all of the pecans
until they begin to color (about 2 minutes). Add the flour and cook, stirring for
about 1 minute.
Add the milk, 1/4th cup at a time, stirring well after each addition, until
mixture thickens. Stir in the salt, pepper, and onion powder.
To serve, divide the fillets, two to a plate, and drizzle with the Pecan
Gravy.
Serves 3
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