ere
we have another delicious recipe using our own native American nut, the
pecan. Pecan Squares emulate the more famous Pecan Pie, and are the perfect
combination of a shortbread crust topped with a chewy and gooey pecan
filling. As with other bar recipes, these are easy to make and since the
amount of pecan filling is less than what you would find in a pecan pie, I
would describe them as rich but not cloyingly so.
While some nuts are often used in both sweet and savory
dishes, pecans definitely hit their stride when used in sweet dishes;
desserts ranging from cakes and pies to pralines and ice creams. Their
buttery, soft-textured, slightly bittersweet flavor
is the ideal partner for fruits,
chocolates, mascarpone cheese, caramel, coffee, nuts, and even maple syrup.
Recipes calling for pecans will often say you can substitute walnuts for
the pecans, and that is because these two nuts are both part of the
hickory family. In fact, they even look similar although the pecan does
have a smoother shell and its flavor is milder, more buttery. The
reddish-brown shell of the pecan is long, oval-shaped, and smooth and
inside is two golden-brown crinkled lobes with ivory-colored meat. When
buying pecans, look for nuts with good color and shape and make sure there
is no mold. You want to buy at a store with a good turnover as pecans have
a high oil content so they will go rancid fairly quickly. Nuts can be
stored in a cool, dry place but I prefer putting in the freezer where they
will keep for up to a year.
Preheat oven to 350 degrees F (180
degrees C) and place the rack in the center of the oven. Butter,
or coat with a non stick cooking spray,
a
9 x 9 inch (23 x 23
cm) square baking pan. Set aside.
Crust: In a
small bowl, whisk or sift together the flour and baking powder. Set aside.
In your electric
mixer, or with a hand mixer, beat the butter and brown sugar until soft and
fluffy (about 2 - 3 minutes). Beat in the flour mixture until the mixture resembles
coarse meal (do not over beat). Stir in the finely chopped pecans. (This mixture
will be like crumbs, it will not be a cohesive dough.) Press the mixture into
the prepared pan and bake for about 10 minutes or until very lightly browned.
Remove from oven and place on a wire rack to cool while you make the filling.
Pecan Filling:
In a large bowl whisk or beat the eggs until foamy. Add the brown sugar, corn
syrup, flour, salt, and vanilla extract and whisk until combined. Pour over the
baked crust and then sprinkle with the chopped pecans. Bake for about 25 - 30
minutes or until firm and nicely browned. Let cool in the pan and then cut into
squares. Store at room temperature or in the refrigerator
Makes about 36 - 1
1/2
inch (3.75 cm) squares.
Source:
Kimball,
Christopher. 'The Dessert Bible'. Little Brown and Company. New York:
2000.
Crust:
1 cup (140 grams) all
purpose flour
1/4 teaspoon baking powder
4 tablespoons (57 grams)
unsalted butter, room temperature
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