Pralines

 

When New Edition sang the song, Candy Girl, they were singing to me—and my unabashed sweet tooth.  To say I love candy is the greatest of understatements, because I actually looooove candy.

And when it comes to these confectionery delights, I especially enjoy them during the holidays.  Growing up, my mom always set out her glass candy jars filled with candies for my sister and me, along with family members and “dropper-byers”, alike, to relish.

Then something really special happened exactly 15 years ago, when D.M.R. Fine Foods was born during the holiday season.  And our inaugural offering?  A Holiday Sweets & Treats menu filled with sweet and savory goodness, including decadent homemade candies.

So it’s no wonder that I was inspired to bring another candy recipe to life in my kitchen last weekend—inspired by my latest jaunt to New Orleans this past Summer—and the tastes that have long been favorites of my pecan-loving family.

Pralines.

So unbelievably easy and quick to bring together, you can make and nosh on these goodies whenever your heart and palate desires.  I gifted most of my batch (a bit selfishly motivated by the consequences of keeping them on hand in my home and the residual fallout to my waistline), so you can do the same for friends, family, colleagues—or just enjoy them all to yourself, if you’re not willing to part with the nutty, decadent goodness.

This recipe rendition hails form the New Orleans School of Cooking where I spent an afternoon learning more about the history, culture, people, cuisine, and techniques that make Creole and Cajun cuisines so exceptional, while watching classic dishes come to life, and eating to my heart’s content.

So here’s to making your holidays—and beyond—extra sweet and to Happy Eating!

Pralines

Ingredients:

1 1/2 cup sugar

3/4 cup light brown sugar, packed

1/2 cup milk

6 tablespoons butter (3/4 stick)

1 1/2 cup pecans (roasted optional—but recommended)

1 teaspoon vanilla extract

Special Equipment:

A Candy Thermometer

Method:

Combine all ingredients in a medium saucepan and bring to a boil achieving “softball stage” (*238-240 degrees) Cook’s Note: watch carefully to avoid sticking and burning on the bottom.

Remove from heat.  Stir until mixture (stirring constantly) becomes creamy and cloudy, and pecans stay suspended in mixture.  Spoon out on buttered waxed paper or parchment.  Enjoy!

Cook’s Note: when using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is underneath.

Roasted Pecans: Bake them on a sheet pan at 275 degrees F for 20 to 25 minutes, until slightly browned and fragrant.

Options:  Praline Sauce (add 1/2 cup corn syrup to mixture.)  Chocolate covered praline candy.  Flavored pralines (chocolate, coffee, brandy, etc.)

**Makes 1-50 Pralines depending on size.

*Recipe adapted from the New Orleans School of Cooking

Maple Bacon Popcorn

If you're looking for an over-the-top twist to your popcorn revelry, then this recipe for Maple Bacon Popcorn may be just the ticket. I'd likely opt out on the bacon, but the pecan and maple combination is still enough to make it special in my book. In any case, have it your way--with or without bacon, substituting or adding nuts, tossing in extra spice--or whatever suits your tastes! 

I never need an excuse to enjoy this delicious, versatile snack, but in case you do, Happy National Popcorn Day! 

And Happy Eating! 

Source: sweetpaulmag-digital.com via Dawn on Pinterest

Cars & Cuisine: The Cadillac Culinary Challenge Test Drive

BBQ Braised Short Ribs, Spicy Carrot Pecan Salad, and Collard Greens

On the heels of what was a most fun--and long overdue--return to my alma mater for our annual homecoming game and festivities on Saturday (we won!), came a beautiful Sunday afternoon indulgence of sleek, luxury cars and scrumptious, succulent cuisine aka The Cadillac Culinary Challenge Test Drive.

With the beautiful Fall weather as the backdrop, it was an afternoon of pleasure for the senses--especially the palette.  The Cadillac sponsor wowed with its fleet of cars ready for the ooing and ahhing and test driving, while also bringing together world renowned chef, Marcus Samuelsson, and local culinary talent, Kenneth Bills, Chef Partner, Fleming's Prime Steakhouse & Wine Bar, Atlanta, for an engaging culinary challenge.

Despite its billing as a culinary challenge/competition, what actually took place was more of a lively (and friendly) celebration of each chef's cuisine, highlighting the secret ingredient, pecans, along with a big heaping of audience participation.  The mutual respect and camaraderie of Chefs Samuelsson and Bills was also evident.  

And the eats?  They were phenomenal.  Chef Samuelsson owned the savory side of the challenge with an amazing dish comprised of BBQ Braised Short Ribs, Spicy Carrot Pecan Salad, and Collard Greens.  (I was one of two fortunate guests to land the full serving of this melt-in-your-mouth delicacy (pictured above), in addition to the tasting samples enjoyed by all the event goers.)  On the sweet side of things, Chef Bills served a decadent Chocolate Pecan Turtle Pie that had self-avowed "non-pecan pie eaters" confessing their conversion!  (Unfortunately, I managed to devour my pie before getting in a photo.)  In the end, both chefs dished up good eats that showcased pecans deliciously.

To cap off the wonderful event, guests were given complimentary copies of Bon Appetit magazine and the recipes for each chef's creations.  I can't wait to recreate them at home.

With a fully satiated appetite and a gorgeous sunset on the horizon, I was ready for my test drive spin in the new Cadillac Sedan.  It was the perfect ending to a superb event--and weekend. 

Happy Eating!

P.S. Enjoy additional photos from the day's festivities below--and let me know how you most like to serve up pecans.

Me and Chef Samuelsson of Red Rooster Harlem

Chef's Station

Chefs Marcus and Kenneth