- 3 eggs, lightly beaten
- 1 cup sugar
- 1 cup light corn syrup
- 2 tablespoons butter or margarine, melted and cooled
- 1 teaspoon vanilla extract
- 1-1/2 cups Georgia pecan halves
- 1 9-inch unbaked deep-dish pie shell
Preheat oven to 350 degrees F.
Place the beaten eggs, sugar, corn syrup, melted butter and vanilla in a large mixing bowl and stir until well combined. Fold in pecans. Pour the mixture into the pie shell, smoothing out the top with the spoon so pecans are evenly distributed.
Carefully place the pie in the oven and bake until a deep nut brown and a knife inserted in the center of the pie comes out clean, 50 – 55 minutes.
Bourbon Candied Georgia Pecans Think of hunt season — emblazoned forest or bare trees — indoors…a smouldering fireplace, perhaps a robust rye or smokey port. These bourbon candied pecans ought be a perfect pairing.
- Juice of 1/2 lemon
- 1 cup Georgia pecan halves
- 4-oz. bourbon
- 2-oz. brown sugar
- 8-oz. cane sugar
Reduce the pecans in bourbon with brown sugar until a light caramelization takes place. Cool a few minutes. Toss cane sugar until completely coated. So simple to prepare, so elegant to share.
Quail is quintessential gamebird for November fare. Because of their distinctive sizing, quail can make a perfect appetizer, or elegant small plate offering. Stuff with ham, tasso, chicken liver, foie gras, crawfish, or cornbread…or be creative.
- 2 firm tart apples, such as Fuji, Braeburn, or Granny Smith
- 1 teaspoon olive oil
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 shallots, diced
- 1 cup crumbled corn bread
- 1/4 cup chicken broth or canned low-sodium broth
- 4 tablespoons unsalted butter, melted
- 2 thyme sprigs, leaves removed
- 1/2 cup Georgia pecans, lightly toasted, half roughly chopped
- Kosher salt and freshly ground black pepper
- 4 semi-boneless quail, wing tips trimmed and rinsed
- 1 tablespoon canola or olive oil
- 2 cups mixed lettuce, such as oak leaf, loll rosa, arugula, and/or mizuna, trimmed, washed, and dried
- 1/4 cup Balsamic Vinaigrette
Preheat the oven to 450 degrees F.
Quarter and core the apples. Dice half of them and set aside. Thinly slice the remainder lengthwise and set aside.
In a medium sauté pan, heat the olive oil over medium-high heat. Add the carrot, celery, shallots, and the diced apples. Sauté until softened, about 5 minutes. Transfer to a bowl, add the crumbled corn bread, then add the chicken broth, melted butter, thyme, and chopped pecans. Toss thoroughly.
Sprinkle the cavity of each quail with salt and pepper, then stuff a bit of the corn bread mixture inside. Season the outside of the quail with salt and pepper– or try a zesty rub — and tie the legs together with kitchen twine.
Heat the olive oil over high heat in a heavy ovenproof sauté pan just large enough to hold the quail without touching each other. Add the quail and sear, turning occasionally, until golden brown, 4 to 6 minutes. Transfer the pan to the oven and roast the quail, for 6 to 9 minutes; the breast meat should still be rosy in color.
Meanwhile, in a medium bowl, toss the lettuce with the remaining apples and pecans and just enough of the vinaigrette to coat.
Remove the string from the quail. Arrange the salad on serving plates and place the quail alongside. Drizzle a little more vinaigrette over each quail and pronounce the huntboard comfit a gamekeepers comfort.