Go Beyond Pecan Pie this Holiday Season

December 7, 2018

( Family Features ) When deciding which dishes to serve this year at holiday gatherings, consider going beyond traditional recipes and use beloved seasonal ingredients in new ways.

For example, while pecan pie is top of mind for many dessert-makers, it’s also a perfect time to make new dishes with an ingredient like pecans, also known as The Original Supernut. Naturally sweet and nutritious, the pecan lends itself to nearly endless holiday menu inspiration.

It hasn’t been an easy year for the pecan industry, but you can support American pecan growers and #PledgePecans – that’s a promise to add one more pecan-friendly recipe beyond the pie to your table this holiday.

To pledge, visit Americanpecan.com/PledgePecans and click on seasonal recipes or watch the Pecan-A-Thon, an entertainment variety show spotlighting the growers behind the Supernut and showcasing ways pecans can be enjoyed this holiday season.

Pecan-Crusted Prime Rib with Horseradish Cream Sauce

Horseradish Cream Sauce (optional):

1 cup low-fat sour cream1/4 cup horseradish, grated1 tablespoon Dijon mustard1/2 lemon, juice and zest only2 tablespoons fresh chives, finely slicedkosher salt, to tastefresh black pepper, to taste

1 boneless prime rib roast (8-10 pounds)1 tablespoon, plus 1/4 teaspoon, kosher salt2 teaspoons fresh black pepper, plus additional for pecan topping1 cup raw pecan pieces3 tablespoons fresh rosemary, chopped3 tablespoons fresh thyme, chopped1/2 cup panko breadcrumbs2 tablespoons unsalted butter8 garlic cloves, divided2 tablespoons Dijon mustard, divided

To make Horseradish Cream Sauce: In small bowl, combine sour cream, horseradish, mustard, lemon juice and zest, and fresh chives; add salt and pepper, to taste. Sauce can be prepared 1 day ahead of time and refrigerated.Season prime rib with 1 tablespoon salt and pepper; let sit at room temperature 1 hour.To make pecan topping: Heat oven to 325° F. In food processor, process pecans, rosemary, thyme, breadcrumbs, butter, 2 cloves garlic, 1 tablespoon mustard, remaining salt and pepper until combined. Set aside.Cut small slits in fatty side of prime rib; stuff with remaining garlic. Rub remaining mustard over top of prime rib and apply pecan topping, making sure to press firm.Transfer prime rib to roasting pan. Place rib roast in lower-third of oven, insert digital probe thermometer in middle and loosely cover top of prime rib with foil so pecans don’t burn. Cook 1 1/2 hours, remove foil and continue cooking until internal temperature reaches 120° F.Allow prime rib to rest covered 30 minutes so juices can redistribute. Serve with Horseradish Cream Sauce, if desired.

Pecan Apple Stuffing

Nonstick cooking spray1 pound mild Italian sausage1 tablespoon olive oil or pecan oil1 yellow onion, diced3 celery stalks, chopped3 garlic cloves, minced12 ounces herb-seasoned cubed stuffing2 cups tart apples, chopped1 1/2 cups pecan halves1 cup chicken broth, plus additional (optional)1 1/2 teaspoons salt1/2 teaspoon black pepper

Heat oven to 350° F. Grease large casserole dish or 9-by-13-inch pan with nonstick spray. Set aside.In large skillet, brown sausage, breaking into crumbles. Drain on paper towels. Discard excess grease.In same pan over medium heat, add olive oil. Saute onions, celery and garlic 2-3 minutes, or until starting to soften and fragrant.In large bowl, mix sausage, onion mixture, stuffing cubes, apples and pecans.Add broth and stir to combine. If stuffing mixture remains dry, add additional broth as desired. Season with salt and pepper; stir to combine.Transfer stuffing to prepared baking dish. Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes.

Update hourly