Food recipes
For the Glazed Pecans
For the Glazed Pecans
Ingredients:
2 tablespoons unsalted butter
1 tablespoon dark brown sugar
1 cup pecan halves
½ teaspoon cinnamon
Directions:
Pinch of kosher salt
To make the ice cream: Put all the ingredients in the blender and run on medium for about
20 seconds. Transfer the mixture to a plastic container and refreeze, or freeze in an ice
cream maker according to the manufacturer’s instructions.
To prepare the nuts: Preheat the oven to 350°F. Melt the butter and brown sugar in a skillet
over medium heat. Add the pecans and cook, stirring constantly, for about 3 minutes.
Transfer the pecans to a parchment-lined baking sheet, spreading them evenly. Bake for 5
minutes or until golden brown. Cool completely, sprinkle on the ice cream, and enjoy!
Acknowledgments
This book emerged out of a lunch between two sixth graders one winter day—Susie and
Camilla, who love to bake—and their moms, one with a belief in blenders, and the other
who loves to blend. Girls, thanks for including us moms.
I’d like to extend a huge thank-you to my diligent and discerning testers: Janet
Balletto, Sarah Brainard, Linda Dubilier, Michele Funccius Roszko, Jennifer Hall, Jennie
Hartman, Charlotte Haukedal, Camilla Kampevold, Joanne Konrath, Babs Mansfield,
Amoreena O’Bryon, Michelle Perreault-Dougherty, and Kaia Smithback. Your feedback is
priceless.
I would also like to thank Marcey Brownstein for kindly loaning me her beautiful
kitchenware, and Peter Appelson for supplying me with gorgeous surfaces (and beloved
set of silverware!). I would also like to acknowledge Migliorelli Farmstand for its
outstanding produce and good-natured spirit. Thanks also to Eve Schaub for inspiring me
to eat less sugar.
To Maya, Seiya, and Julia for drinking milk, all kinds, again and again!
I am especially grateful to Kyle and Nile for their enthusiastic taste testing and
recipe-naming efforts.
I would also like to give a special shout-out to Peter Bosch, who did what friends do:
you helped me out in a time of need.
I am forever indebted to Michael and Judith Rosenthal for graciously opening their
doors, literally, even when they weren’t home. I am so grateful the stars have brought us
together in our cherished locale. And I’ll be forever thankful to the Reisses, whose
friendship and generosity I deeply treasure.
I thank my mom and dad for their endless support, for allowing me to experiment in
the kitchen when I was young, and showing me by example the value of family and meals
shared together.
I am also grateful to my sister Lisa, for her willingness to test and make a mess,
which is so unlike her, and letting me blend endlessly at the beach. A tremendous thanks
Ingredients:
2 tablespoons unsalted butter
1 tablespoon dark brown sugar
1 cup pecan halves
½ teaspoon cinnamon
Directions:
Pinch of kosher salt
To make the ice cream: Put all the ingredients in the blender and run on medium for about
20 seconds. Transfer the mixture to a plastic container and refreeze, or freeze in an ice
cream maker according to the manufacturer’s instructions.
To prepare the nuts: Preheat the oven to 350°F. Melt the butter and brown sugar in a skillet
over medium heat. Add the pecans and cook, stirring constantly, for about 3 minutes.
Transfer the pecans to a parchment-lined baking sheet, spreading them evenly. Bake for 5
minutes or until golden brown. Cool completely, sprinkle on the ice cream, and enjoy!
Acknowledgments
This book emerged out of a lunch between two sixth graders one winter day—Susie and
Camilla, who love to bake—and their moms, one with a belief in blenders, and the other
who loves to blend. Girls, thanks for including us moms.
I’d like to extend a huge thank-you to my diligent and discerning testers: Janet
Balletto, Sarah Brainard, Linda Dubilier, Michele Funccius Roszko, Jennifer Hall, Jennie
Hartman, Charlotte Haukedal, Camilla Kampevold, Joanne Konrath, Babs Mansfield,
Amoreena O’Bryon, Michelle Perreault-Dougherty, and Kaia Smithback. Your feedback is
priceless.
I would also like to thank Marcey Brownstein for kindly loaning me her beautiful
kitchenware, and Peter Appelson for supplying me with gorgeous surfaces (and beloved
set of silverware!). I would also like to acknowledge Migliorelli Farmstand for its
outstanding produce and good-natured spirit. Thanks also to Eve Schaub for inspiring me
to eat less sugar.
To Maya, Seiya, and Julia for drinking milk, all kinds, again and again!
I am especially grateful to Kyle and Nile for their enthusiastic taste testing and
recipe-naming efforts.
I would also like to give a special shout-out to Peter Bosch, who did what friends do:
you helped me out in a time of need.
I am forever indebted to Michael and Judith Rosenthal for graciously opening their
doors, literally, even when they weren’t home. I am so grateful the stars have brought us
together in our cherished locale. And I’ll be forever thankful to the Reisses, whose
friendship and generosity I deeply treasure.
I thank my mom and dad for their endless support, for allowing me to experiment in
the kitchen when I was young, and showing me by example the value of family and meals
shared together.
I am also grateful to my sister Lisa, for her willingness to test and make a mess,
which is so unlike her, and letting me blend endlessly at the beach. A tremendous thanks
Printed from https://recipe.bluelayer.org/recipe/70806/for-the-glazed-pecans