Monday, November 28, 2011

Great cookbooks for the holidays: P. Allen Smith's Seasonal Recipes from the Garden

Posted By on Mon, Nov 28, 2011 at 11:53 AM

cookbook_cover.jpg
We have a lot of talent here in Arkansas... and one of those great talented folks happens to be P. Allen Smith. He has managed to become a guru of the garden and a master of the house, all in one.

Late last year Smith's Seasonal Recipes from the Garden came out... a very pretty book with great photography to boot. One thing I really appreciate about it is the way recipes are laid out. They're sectioned off not only by the type of recipe but also by the season — spring, summer, fall and winter. There's a nice clarity to the way the recipes are compiled — each with an explanation or story, told in a simple but informative style.

You can preview a lot of the cookbook through Amazon. And if you're interested, there's a great recipe for Buttermilk Pecan Pie from the cookbook, shared on the jump.

BUTTERMILK PECAN PIE:  From P. Allen Smiths Seasonal Recipes from the Garden cookbook
  • BUTTERMILK PECAN PIE: From P. Allen Smith's Seasonal Recipes from the Garden cookbook
Buttermilk Pecan Pie
Serves 8

For the Filling

8 tablespoons (1 stick) butter, melted
1 1/2 cups sugar
3 eggs, beaten
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk

1 Refrigerator Pie Crust
Glazed Pecans (recipe follows) chopped, for garnish

Preheat the oven to 325°F.
Combine all the filling ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling.

Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.


Glazed Pecans
Makes about 1 1/4 Cups

1 cup pecan halves
¼ cup firmly packed light brown sugar
¼ cup dark corn syrup

Preheat the oven to 350°F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.

Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl. Spread the mixture out on the jelly-roll pan, and bake, stirring every 4 minutes, for 12 to 15 minutes, or until the glaze thickens.

Remove the pan from the oven and spread the pecans in a single layer on wax paper. Let the pecans cool completely, separating them with a spoon as they cool. Store the glazed pecans indefinitely in an airtight container at room temperature.

Tags: , , ,

From the ArkTimes store

Favorite

Speaking of...

Comments

Subscribe to this thread:

Add a comment

More by Kat Robinson

Readers also liked…

Most Shared

Visit Arkansas

Brant Collins named Group Travel Manager for Arkansas Department of Parks and Tourism

Brant Collins named Group Travel Manager for Arkansas Department of Parks and Tourism

Collins to work toward increasing visitation to Arkansas by groups and promoting the state's appeal

Blogroll

 

© 2017 Arkansas Times | 201 East Markham, Suite 200, Little Rock, AR 72201
Powered by Foundation