Recipes Included On This Page Pecan Snowballs Peppered Venison Backstrap Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* 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. Back to Recipe List * 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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