Cheeseboard With Whiskey Orange Marmalade Candied Pecans Recipes

Steps:

• On a large cutting board or platter, lay out the salami, ham, baguette and crackers. Place the bread sticks upright in a small glass jar. Add the olives and pickles to the board in small bowls, if you like, along with the jams in small bowls or jars. Put the Pimento Cheese on the board in a small bowl, along with a knife for spreading. Scatter Candied Pecans decoratively over the board and serve.
• Stir together the cream cheese, mayonnaise and hot sauce in a medium bowl until smooth. Stir in the pimentos, celery, Cheddar, blue cheese, onion powder and paprika. Season with salt and pepper and refrigerate until ready to serve.
• Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
• Stir together the brown sugar, granulated sugar, cinnamon, ginger, cayenne and salt in a medium bowl.
• Beat the egg white in a large bowl with a hand mixer on high speed until stiff peaks form, about 5 minutes. Add the pecans and toss to coat. Add the sugar mixture and stir gently until the pecans are well coated.
• Spread the pecans in a single layer on the prepared baking sheet. Bake until crisp and deep golden brown, 40 to 45 minutes, stirring halfway through. Remove the candied pecans from the oven and let cool completely on the baking sheet, about 10 minutes, before breaking them apart. They will keep in an airtight container at room temperature for up to 2 weeks.

Steps:

• Arrange the fig leaves on a round platter. Place the grapes in the middle and the Brie, Cheddar and goat cheese around the grapes. Sprinkle thyme leaves and place a sprig of time on top of the goat cheese and drizzle with olive oil. Add the blue cheese to the cheese arrangement and artfully arrange the apricots, figs and crackers among the cheeses.

Steps:

• To make the marmalade place the whisky in a saucepan and bring to a boil.
• Add the marmalade and simmer till melted.
• Take off the stove and add the vanilla.
• Place in a dish and keep in frig till solidified.
• To make pecans turn oven on to 325°F.
• On a sheet pan place a piece of foil or parchment paper and spray well with cooking spray.
• In a bowl add all ingredients except the pecans and mix well.
• Add the pecans and mix together well.
• Bake for 5 minutes.
• Remove from oven and toss gently with a fork.
• Return to oven and bake for another 10 minutes watching that they do not burn.
• When cooled break up any large pieces and place in a airtight container until ready to use.
• Best to keep these in the frig overnight to develop the flavors.
• Enjoy!

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
• Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.
• Photograph courtesy Anna Williams

Steps:

• In a large heavy saucepan, combine the sugar, water and orange juice concentrate. Cook over medium-high heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in pecans and orange zest. , Beat until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to set. Store in an airtight container.

Steps:

• Preheat oven to 300°. In a microwave-safe bowl, combine butter, brown sugar and whiskey; microwave, covered, on high for 30-60 seconds or until butter is melted; stir until smooth., Place pecans in a small bowl; drizzle with butter mixture and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 30-35 minutes or lightly browned, stirring occasionally. Sprinkle with salt. Cool completely. Store in an airtight container.