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BOURBON CANDIED PECANS

Juice of 1/2 lemon
1 cup of pecan halves
4 oz. of bourbon
2 oz. brown sugar
8 oz. cane sugar

Reduce the pecans in bourbon with brown sugar until a light caramelization takes place. Cool for a few minutes. Toss in cane sugar until completely coated.

Recipe Source:
James Gerhardt
Executive Chef, Sellbach Hilton Hotel
Louisville, KY

CHERRY PECAN BRIE

Makes 12 servings

Prep Time: 25 minutes
Cooking Time: 0

1 8-inch round Brie
1/2 pound sweet cherries, pitted and halved
1/3 cup finely chopped sweet yellow pepper
2 tablespoons finely chopped green onion
1 – 2 teaspoons sugar
1/4 teaspoon salt
3/4 cup toasted pecans, chopped
Thinly sliced French bread

Allow the Brie to rest at room temperature for about 1 hour.
Meanwhile, combine the cherries, yellow pepper, and green onion in a medium size bowl. Stir in the sugar, using more or less depending on the sweetness of the cherries, and the salt. Set aside.
Shortly before serving, assemble the Brie: Using a long serrated knife, cut the Brie in half horizontally, separating the top from the bottom. Place the top to one side and cover the bottom layer with half of the cherry mixture; cover with half the pecans.
Replace the top, and with the same knife, gently saw off the thin white rind of the top of the cheese. Spoon the remaining cherry mixture on top and cover with remaining nuts. Serve at room temperature, accompanied by French bread. (Do not refrigerate—it will make the pecans soggy.)

Nutrition information per serving: Calories: 186; Protein: 8g; Carbohydrate: 5g; Fiber: 1g; Total Fat: 15g; Saturated Fat: 7g; Cholesterol: 38mg; Sodium: 282mg.

Source: Georgia Pecan Commission