Recipe by Miz Hummus: Grand Marnier candied pecans

Grand Marnier candied pecans

1. Preheat oven to 325°F.

2. Grate the rinds of 2 large oranges to create 7 tablespoons zest.

3. Melt together over low heat in a saucepan:
1/2 stick butter
1 cup brown sugar
1/4 cup Grand Marnier
2 teaspoons salt
Zest

4. Let cool slightly

5. Add mixture to a mixing bowl and cover 5 cups pecans in mixture

6. Butter two cookie sheets

7. Spread pecans evenly on cookie sheets and bake for 15 minutes

8. Let cool for 5 min and then sprinkle pecans with 1/8 cup Grand Marnier

9. Let cool completely and serve

Rosemary-lemon gremolata over broiled wild Alaskan salmon

We had a large filet (perhaps 2 lbs?) of wild Alaskan salmon, and marinated it for about 2 hours in a gremolata of extra virgin olive oil, chopped rosemary, crushed red chilli pepper, sliced garlic, lemon zest, salt and pepper, then roasted it covered with foil in a 350°F oven for about 20 minutes, then removed the foil and let it broil for a few minutes on high.

Pear, Walnut and Raisin Cake

YIELD - One 8 inch cake

Ingredients:

1 cup (2 sticks) (200g) butter softened

1 cup (200g) granulated raw cane sugar

1 1/2 (200g) cups whole wheat pastry flour

1 tsp baking powder

1/3 cup raisins

3 eggs

1 lb pears (450g) – peeled, cored and sliced.

1 Tbsp raw sugar or granulated sugar (for sprinkling)

1/3 cup (50g) walnuts, chopped

Glaze:

2 1/2 Tbsp butter

2 Tbsp brown sugar

1 1/2 Tbsp rum



Procedure

* Preheat the oven to 180C/350F and grease an 8 inch round pan or springform.

* Measure raisins in 1/3 cup and fill raisins to the top. Next, add enough rum to fill the measuring cup. Set aside and allow to soak.

* Sift the flour, baking powder and set aside.

* In mixing bowl, beat the sugar and butter together. Add the eggs, one at a time.

* Reduce the mixer speed and add the flour mixture or fold it in by hand.

* Spoon this mixture into a prepared cake pan and place the pear slices on top of the cake.

* Sprinkle with the 1 Tbsp of sugar, dot with the remaining butter and scatter the walnuts and the rum raisins on the pears.

* Melt glaze ingredients and drizzle over pear and walnuts.

* Bake for 35-40 minutes or until a skewer comes out clean. Let cool.

Roasted Mushrooms

This was easy. We took about 2 lbs. of mixed mushrooms (shiitakes, creminis, oyster, etc.), tossed them with a handful of chopped rosemary, the zest of a lemon, salt, pepper, and olive oil, then roasted them for 18 minutes in a 500°F oven.

*Delicious.*