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FareShare Gazette Recipes -- December 2009 - P's

 

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Pecan Snowballs

Peppered Venison Backstrap

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* Exported from MasterCook *

Pecan Snowballs

Recipe By : Real Simple, December 2008
Serving Size : 34 Preparation Time :0:00
Categories : Volume 12-12 Dec 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pecans
1 cup unsalted butter -- at room temperature, (2 sticks)
1 3/4 cups confectioner's sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon kosher salt
2 cups all-purpose flour

Heat oven to 350F. Spread the pecans on a rimmed baking sheet and toast for
8 minutes. Let cool and roughly chop.

With an electric mixer, beat the butter and 1 cup of the sugar until
fluffy. Mix in the vanilla and almond extracts and salt. Gradually add the
flour, mixing until just incorporated. Mix in the pecans. Shape the dough
into tablespoon-size balls and place on a parchment-lined baking sheet.
Refrigerate for 30 minutes.

Transfer half the balls to a second parchment-lined baking sheet, spacing
them 1 1/2 inches apart. Bake until lightly golden, 18 to 22 minutes. Let
cool on the baking sheets for 10 minutes.

Place 1/2 cup of the sugar in a large bowl. Toss the warm cookies in the
sugar and return to the baking sheet. Sift the remaining 1/4 cup of sugar
over the cookies before serving.

To Wrap: An egg carton provides protection for light and crumbly snowballs.
Snip off the carton lid, nestle the cookies in paper candy cups and wrap
the whole thing in a sheet of cellophane, Tootsie Roll-style.

To Freeze: Instead of refrigerating the balls of dough, freeze them on the
baking sheet before storing them in bags for up to 2 months. To bake,
follow the recipe instructions, baking from frozen and use the upper end of
the time range.

Makes 34 cookies.

Source: "MyRecipes.com"
S(Mc Formatting by): "Bobbie"
Copyright: "Copyright 2009 Time Inc. Lifestyle Group."
Yield: "34 cookies"

Bobbie's Note: These are delicious. A little more work toasting the pecans,
but well worth the effort. I got about 40 cookies from the recipe.

Contributed to the FareShare Gazette by Bobbie; 26 December 2009.
www.fareshare.net


- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 120 Calories; 8g Fat (56.2% calories from 
fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 15mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other 
Carbohydrates.


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* Exported from MasterCook *

Peppered Venison Backstrap

Recipe By : John Besh
Serving Size : 6 Preparation Time :0:00
Categories : Volume 12-12 Dec 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 venison loins -- (backstrap),
denuded and cut into 2-to-3-ounce steaks
salt and pepper, to taste
1/4 cup canola or vegetable oil
1 onion -- minced
1 garlic clove -- minced
1/2 cup muscadine jelly
[or whatever you have on hand]
1/4 cup red wine vinegar
1 cup red wine
2 tablespoons unsalted butter

1. Preheat oven to 500 degrees F.

2. Using a butcher's mallet, give each cutlet a small hit or two just prior
to seasoning each one with salt and pepper.

3. To a hot pan over high heat, add oil. Sear each cutlet, one or two at a
time, in hot oil until it is brown on both sides. Place each browned steak
on a sheet pan and reserve.

4. Once all of the steaks have been cooked, add onion and garlic to the
pan. Cook while stirring until they become translucent and soft. Add jelly,
vinegar and wine; bring to a boil. While stirring at a hard boil, let
the liquid reduce by half. Remove the pan from the heat and stir in the
butter. Taste the sauce and season with salt and pepper.

5. Just prior to serving, reheat the venison in a hot oven. Be careful not
to over cook (beyond medium-rare to medium).

Serving Tip: To serve, place the cutlets on a plate with whatever potatoes
or starch you may want to serve. Spoon generous amounts of the muscadine
sauce over each one.

Most hunters know how to slice a backstrap into small medallions or steaks
and sear them in a pan or on a grill. However, this is a great sauce to
make that's equally good with any game you may cook. Think of the muscadine
jelly as any jelly you may have at home or at the camp. You can substitute
fig preserves, pear, plum, or quince-it all works equally well.

Chef John Besh is an award-winning chef/owner at several restaurants in New
Orleans, including Restaurant August. Want to try more of his recipes? Then
pick up his new book, My New Orleans ($45; Andrews McMeel Publishing),
which has more than 200 of his best dishes.

Contributed to the FareShare Gazette by Art; 5 December 2009.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 71 Calories; 4g Fat (72.1% calories from 
fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 
27mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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