by Kat Robinson
Late last year Smith's Seasonal Recipes from the Garden came out... a very pretty book with great photography to boot. One thing I really appreciate about it is the way recipes are laid out. They're sectioned off not only by the type of recipe but also by the season — spring, summer, fall and winter. There's a nice clarity to the way the recipes are compiled — each with an explanation or story, told in a simple but informative style.
You can preview a lot of the cookbook through Amazon. And if you're interested, there's a great recipe for Buttermilk Pecan Pie from the cookbook, shared on the jump.
For the Filling
8 tablespoons (1 stick) butter, melted
1 1/2 cups sugar
3 eggs, beaten
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
1 Refrigerator Pie Crust
Glazed Pecans (recipe follows) chopped, for garnish
Preheat the oven to 325°F.
Combine all the filling ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling.
Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.
Makes about 1 1/4 Cups
1 cup pecan halves
¼ cup firmly packed light brown sugar
¼ cup dark corn syrup
Preheat the oven to 350°F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.
Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl. Spread the mixture out on the jelly-roll pan, and bake, stirring every 4 minutes, for 12 to 15 minutes, or until the glaze thickens.
Remove the pan from the oven and spread the pecans in a single layer on wax paper. Let the pecans cool completely, separating them with a spoon as they cool. Store the glazed pecans indefinitely in an airtight container at room temperature.