Sunday Dinner

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Goat Cheese and Gouda Pimento Cheese
Candied Pecans

North Carolina Vinegar Sauce
Apple-Cabbage Slaw
Spiced Sweet Potato Wedges

Apple Butter Pound Cake with Brown Sugar Frosting

What's with the Southern themed Sunday dinner menu this week, you might ask?? Well, other than it being an absolutely gorgeous Fall weekend that made it perfect for smoking 9 1/2 lbs of pork shoulder and 7 1/2 pounds of a whole turkey breast yesterday,  I was born in Goldsboro, NC some 40ish years ago today.  So, this is my menu with a blessing to my roots (and my parents, of course).  And yes, I am taking pictures, editing, writing and blogging on my birthday, because I love my little space here😊.

Pecans... Do you say PEE-CANS or PUH-KAHNS?🤔 I know, terribly exciting recipe to share, but the are really an important element to my recipe caché.  They are delicious on their own as an addictive snack or well received when given as a gift for the holidays.  But I also use them in sweet and savory dishes, like ice cream, salads or as a garnish to just about anything.  The real beauty of these pecans is they can be customized to your taste buds or to whatever you are serving them with.  Instead of cinnamon, how about cumin or a chipotle pepper spice blend?  What about pumpkin pie spice or apple pie spice?  The possibilities are endless! As I say-Make it for you, make it your own! Happy Sunday!

*Note-I do prefer the silicone mat when baking the pecans because the stickiness of the mat the baking sheet makes it easier to stir the pecans.

Candied Pecans
yields 1 pound

1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon cayenne pepper, or more to taste (optional)
1/2 teaspoon Kosher salt
1 extra-large egg white
1 teaspoon pure vanilla extract
1 lb whole or halved pecans

Preheat the oven to 300° F. Line a  baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the sugars, cinnamon, cayenne (if using), and salt until combined.  In a separate large bowl, whisk the vanilla and egg white until quite frothy, about 1-2 minutes. Add the pecans to the egg white mixture and toss to coat.  Sprinkle sugar mixture over pecan mixture  and toss until pecans are evenly coated.  Spread pecans into an even layer on the prepared baking sheet.  Bake, stirring every 20 minutes (keep pecans in an even layer), until pecans are browned and fragrant, about 40 minutes.  Transfer the baking sheet to a wire rack and allow the pecans to completely cool on the baking sheet until hardened.  Break the pecans into pieces and transfer to an airtight container.  Pecans can be made up to 2 weeks in advance.  Enjoy!

Source: Some random piece of scratch paper stuffed in an old cookbook


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