Broccoli Gratin with Horseradish and Georgia Pecans

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Baked vegetable dishes are a perennial potluck favorite and a staple of community cookbooks. This one combines a familiar green veggie with some delicious surprise ingredients: pecans for crunch and richness, and horseradish for spice.

Prep time: 10 minutes
Cooking and Baking time: 30 minutes

Serves 8
2 bags (10 oz each) frozen broccoli flowerets
1/2 cup roasted red pepper strips
1/2 cup Georgia pecan halves
1/4 teaspoon each salt and black pepper
3 tablespoons butter, divided
1/4 cup mayonnaise
2 tablespoons prepared horseradish sauce
1/4 cup dry coarse breadcrumbs
2 tablespoons grated Parmesan
Fresh lemon juice to sprinkle

Heat oven to 350°F. Lightly oil a 9-inch round baking dish or pie plate. Thaw broccoli in skillet over medium heat. Drain well. Transfer to bowl and add red pepper and pecans. Sprinkle with salt and pepper.

In same skillet, melt 2 tablespoons butter. Whisk in mayonnaise and horseradish sauce and cook over low, stirring, to make a smooth sauce. Pour sauce over broccoli, peppers, and pecans and stir gently to coat. Spread mixture in prepared baking dish; sprinkle with breadcrumbs and cheese. Dot with remaining tablespoon butter and bake on top rack in oven for 20 to 25 minutes until golden. Serve warm.

Nutrition information per serving – calories: 179; protein: 4g; carbs: 8g; saturated fat: 5g; monounsaturated fat: 6g; polyunsaturated fat: 4g; cholesterol: 18mg; fiber: 3g; sodium 235mg.
Courtesy: Georgia Pecan Commission
Pecan Orange Slaw

Makes 8 servings
Preparation Time: 20 minutes

4 oranges, small
1 cabbage head, small
½ cup pecans, chopped
¾ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon sugar
½ teaspoon salt

Peel oranges and cut into small pieces. Shred cabbage. Combine cabbage, orange pieces and pecans. Mix remaining ingredients together, pour over slaw and toss lightly. Cover and refrigerate 20-30 minutes before serving.
Pecan Risotto with Caramelized Onions and Smoked Gouda Cheese

1 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, sliced
1 cup Arborio rice
2 quarts chicken stock, heated
¾ cup chopped pecans, toasted
1 cup shredded smoked gouda cheese
2 Tbsp. chopped Italian parsley
Salt and pepper to taste
Heat saucepan on medium heat and add butter and oil. Add onion and slowly caramelize the onion, stirring constantly until medium brown. Increase heat to medium-high. Stir in rice and sauté 1 minute. Add 2 cups of stock and stir constantly. Add stock ½ cup at a time stirring constantly until rice has absorbed the liquid. Continue stirring and adding stock until rice is tender but firm and mixture is creamy, about 20 minutes. Add toasted pecans, parsley, cheese and salt and pepper to taste. Serve immediately with grilled chicken, fish or roasted meat. Serves 8 as a side dish.
Courtesy: Karla V. Boetel, student, Culinary Institute of America
Pecan and Gorgonzola-Coated Grapes

1 cup finely chopped pecans
6 ounces crumbled Gorgonzola cheese (can also use Cambozola)
4 ounces cream cheese
20 seedless red grapes
Preheat oven to 325 degrees F. On a cookie sheet, spread out the chopped pecans and toast for five minutes. Remove and allow to cool. Using a wooden spoon (or electric mixer), cream together the Gorgonzola and cream cheeses.
Put one tablespoon of the cheese mixture in the palm of your hand; imbed one grape in this mixture, shaping the mixture around the grape to coat. Then roll the covered grape in the finely chopped pecans before placing on a serving tray. Chill for 30 minutes until coating is firm. If grapes are large, use a sharp knife to cut into halves. Serves 5.
Courtesy: Jan Fisher, former food TV show host, Lafayette, LA
Spiced Pecan Drop Biscuits

2¾ c. unsifted all-purpose flour
¼ c. unsifted cake flour
1 T. baking powder
1 t. baking soda
½ t. cream of tartar
1½ t. salt
1 T. cinnamon
1½ t. freshly grated nutmeg
¾ t. ground ginger
¼ t. allspice
¼ c. (plus 1 T.) granulated sugar
¾ c. solid shortening
1½ c. buttermilk
2/3 c. pecans (chopped)
2/3 c. dark raisins

Preheat oven to 425 degrees. Butter and flour a cookie sheet or jelly roll pan. Thoroughly mix flours, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, allspice and sugar in a bowl. Add shortening. Cut mixture into small lumps with knife. With fingertips, reduce lumps to small bits, rubbing into flour mixture. Blend in buttermilk, pecans and raisins with a few quick strokes (do not over mix, or biscuits will be tough). Drop heaping tablespoonfuls of dough onto baking pan, spacing 2” apart. Bake for 15 minutes, until biscuits are firm and golden. Cool and serve immediately.
Lemon Pecan Green Beans

1 lb. fresh green beans
Salt to taste
1 T. olive oil
¼ c. green onions (sliced)
¼ c. pecans (chopped, toasted)
1 t. dried rosemary
2 t. fresh lemon juice
2 t. lemon rind (grated)

Wash beans and remove ends. Sprinkle with salt. Arrange beans in a steamer basket and place over boiling water. Cover and steam for approximately 10 minutes, or until crisp-tender. Plunge green beans into cold water to stop cooking process. Drain and set aside. In large skillet, heat olive oil over medium heat. Add green onions and cook, stirring constantly, for three minutes. Add green beans, pecans, rosemary and lemon juice. Cook, stirring constantly, until mixture is thoroughly heated. Sprinkle with lemon rind and garnish with lemon slice or fresh rosemary sprigs if desired.
Courtesy: Georgia Pecan Commission
Butternut Squash with Onions and Pecans

6 c. butternut squash (peeled and seeded)
3 T. butter
1 large onion (finely chopped)
1 c. pecans (coarsely chopped, toasted)
3 T. fresh parsley (minced)

Dice squash into ½” cubes. Melt butter in large skillet. Add onion and sauté until very tender (about 15 minutes). Add squash and toss to coat. Cover and cook until squash is tender, but still holds its shape (about 15-30 minutes, stirring frequently). Stir in half of pecans and half of parsley. Transfer to bowl. Sprinkle with remaining pecans and parsley, then serve.

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