By Guest Cooking Columnist Charles Fortson, Jr.
The holiday season is pecan season, particularly in the South where they grow wild on hickory family trees Southern states, including Mississippi, and the Midwest. New Mexico, Texas and Georgia are among the largest U.S. producers.. Richer than other nuts, pecans are prized in the culinary world, often included in luxury nut mixes tossed with sugar and spices before being baked as a specialty snack or dessert. They are on sale in stores and charities, such as the Brookhaven Lions Club, raise funds bringing the sweet, nutty buttery favored nuts to the public.
The pecan pie is an American classics, one of the quintessential sweet-savory concoctions in the culinary arts. Here’s simple recipe for a delicious pie to conclude your Thanksgiving meal.
Ingredients:
2/3 cup of sugar
3/4 cup of light corn syrup
1 tblsp. of flour
4 tblsp. of melted butter or margarine
3--eggs
1 tblsp. of vanilla
3 cups of pecans
1 unbaked pie shell
Directions:
1. With a whisk or fork, mix the sugar, corn syrup, flour, melted butter, eggs, vanilla and pecans in order.
2. Pour into pie shell and bake in pre-heated overn at 350 degrees for 45 minutes.
3. For a delicious roasted pecan flavor, brown the butter lightly in a skillet.
EDITOR’S NOTE: Charles Fortson, Jr., is proprietor-chef at Uncle Ray’s across from Lake Lincoln State Park. He makes lunches and dinners to take out or for table service, while also operating a convenience store and bait shop at his Sunset Road location. Follow his cooking tips on Uncle Ray’s Facebook page or call 601-643-0174 to check on his daily specials.
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