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Pecan Oil Recipes

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Collard Green Salad with Strawberry Pepper Jelly Vinaigrette

Ingredients:

12 cups shredded collard greens, stems removed

½ cup slivered onions

½ cup Oliver Farm Pecan oil *, divided (can substitute Oliver Farm Sunflower oil)

1 tsp. minced garlic

2 Tbsps. Wisham’s Jellies Strawlapeño** (can substitute other pepper jelly or combination of strawberry jelly and pepper jelly)

¼ cup cider vinegar

Salt & pepper

Garnish: sunflower seeds (optional)

Preparation: In a large bowl, combine collard greens with ¼ cup pecan oil and kosher salt. Massage greens until they become wilted. Add slivered onions to wilted greens, mixing well. Combine remaining ingredients in a small bowl, whisking to combine. Pour dressing over wilted greens mixing well. Refrigerate several hours or overnight. Serves 8-12.

Courtesy of Georgia Grown collection of recipes


 

Collard Green Salad with Satsuma Vinaigrette

Ingredients:

16 cups shredded collard greens, stems removed

1 cup slivered onions

½ cup Oliver Farm Pecan oil*, divided (can substitute Oliver Farm Sunflower oil)

1 cup Satsuma juice** (can substitute tangerine or clementine juice)

¼ cup cider vinegar

1 tsp. minced garlic

Salt & pepper

Garnish: sunflower seeds (optional)

Preparation: In a large bowl, combine collard greens with ¼ cup pecan oil and kosher salt. Massage greens until they become wilted. Add onions to bowl and mix well. In a separate bowl, combine remaining ingredients, whisking to combine. Pour Satsuma dressing over greens, mix well, then refrigerate several hours or overnight. Serves 12-16. Recipe can be halved.

 

Quick and Easy Breakfast Tortilla

Serving size: 4 servings

Prep time: 5 min

Ingredients:

3-4 Farm Eggs
½ cup of grated sharp cheddar cheese
2 tbs Oliver Farm Pecan Oil
2 medium soft tortillas
Salt & pepper

Directions:

Heat 1 tsp of Oliver Farm Pecan Oil in the skillet.  Add eggs, salt, pepper, and grated cheese. Scramble eggs and set to the side.  Add 1 tsp of pecan oil back to skillet and heat.  Place the tortillas in the skillet.  Place eggs on tortilla and serve when tortilla is golden on both sides.  Slice into quarters.

*optional- add bacon, ham, sausage, or spinach

 Courtesy of Oliver Farm


 

Baker Farms Cider Braised Kale, Bacon & Vidalia Onions

Serving size: 4-6 servings

Prep Time: 10 min

Ingredients:

1 12.5oz Bag Baker Farms Organic Kale
1 tbsp Oliver Farm Pecan Oil
3 slices thick cut bacon, chopped
1 Vidalia onion, chopped
1 cup apple cider
Salt & pepper

Directions:

Heat Pecan Oil in skillet.  Add bacon and cook until almost crisp, add onion and cook until wilted.  Add Kale, salt, pepper, and apple cider.  Bring to a boil then reduce to a simmer.  Cover and cook about 5 to 10 minutes until soft and color changes.

Courtesy of Georgia Grown collection of recipes


 

 

 As written by Dede Wilson on

bakepedia

Vegan Chocolate Pudding Pecan Pie

A Rich Chocolate Pudding Pie Made with Almond Milk

vegan chocolate pudding pie

This vegan chocolate pudding pie was inspired by the Pat-In Pecan Crust and Chocolate Almond Milk Pudding. I thought, why not turn the pudding into a pie and pair it with a nutty crust? Topped with Vegan Coconut Whipped Cream and you’ve got a fabulous rich, chocolaty vegan dessert fancy enough for a dinner party. I made this with the Askinosie 70% Cortes chocolate and it created a very bittersweet, sophisticated pie.

Print Vegan Chocolate Pudding Pecan Pie Author: Dede Wilson Makes: Serves 8  Ingredients

Instructions

  1. Have the crust baked and cooled. Prepare the pudding as directed and scrape it into the prepared crust. Chill until firm, at least 4 hours. You may hold the pie overnight in the refrigerator.
  2. Prepare Vegan Coconut Whipped Cream right before serving and dollop a generous amount on top of the whole pie, or top each slice as you serve it. Pie is best served chilled.

 

 As written by Dede Wilson on

bakepedia

Pecan Pat-In Crust

An Easy Pat-In Crust Made with Pecan Flour

pecan-pat-in crust

This pat-in crust works wonderfully for cream fillings, such as in the Vegan Chocolate Pudding Pecan Pie, because it provides a contrast in texture. The crust happens to be vegan, too, which makes it very versatile. It is nutty so take flavor and texture into consideration when pairing with your favorite filling cream, pudding or fruit! We used pecan flour from Oliver Farm.

pecan pat-in crust in process

Print Pat-In Pecan Crust Author: Dede Wilson Makes: Makes 1, 9-inch pie shell  Ingredients

  • 1 cup pecan halves
  • ½ cup pecan flour, such as Oliver Farms
  • 1 tablespoon sugar
  • 2 to 3 tablespoons oil, such as Oliver Farms Pecan Oil or flavorless vegetable oil

Instructions

  1. Position rack in center of oven. Preheat oven to 350°F. Have a 9-inch pie plate ready; no need to grease pan.
  2. Place pecan halves, flour and sugar in bowl of food processor fitted with metal blade. Pulse on and off until mixture is coarse ground. Add the smaller amount of oil, pulse on and off again and test. See in second photo above how I have pressed a rubber spatula against the front right portion and it is sticking together? That's what you want. Only add additional oil if needed.
  3. Dump mixture into pie plate and use fingers to press evenly across bottom and up the sides, creating a nice, neat rim.
  4. Bake for about 8 to 10 minutes until dry to the touch and just beginning to color. Cool and use in recipe as desired.

 

As written by Dede Wilson on

bakepedia

Pecan Flour Buttermilk Pancakes

These are tender buttermilk pancakes featuring pecan flour and pecan oil from Oliver Farm. You could try using a food processor fitted with a metal blade, but we prefer using the blender as some processors leak with very wet mixtures.

pecan flour buttermilk pancakes 2

When you first stop the blender the mixture might look loose; let it sit for a minute or two and it will thicken. You want a flow-able pancake batter texture. If you need to thin it out a bit, add more buttermilk a tablespoon at a time. If you use gluten-free oats, these are perfect for GF diets.

Print Pecan Flour Buttermilk Pancakes   Author: Dede Wilson       Makes: Makes about 12, 3-inch pancakes  Ingredients

  • ¾ cup old-fashioned rolled oats (not quick or instant)
  • ¼ cup pecan flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup low-fat or nonfat buttermilk, at room temperature (extra as needed)
  • 1 large egg, at room temperature
  • 1 tablespoon oil, such as Oliver Farm Pecan Oil, canola or vegetable oil

  Instructions

  1. Place all the ingredients in a blender and blend on high speed until smooth. Check batter; it might look loose. Allow to sit for a minute or two; it should thicken up. If it doesn't, add a tablespoon or more of buttermilk in addition.
  2. Heat electric griddle, nonstick pan or cast-iron with a bit of melted butter until a few drops of water dance. Doll out about ¼ to ½ cup amounts of batter at a time and cook over medium heat until a few bubbles appear around the edges. The bottoms should be golden. Flip over and cook for a minute or two more. Serve hot with real maple syrup and fruit if desired.

 

Chive Vinaigrette

by Celia Tully of Strippaggio

Nothing is better than having access to fresh herbs to incorporate into your cooking. In the summer, I typically have several varieties of basil growing along with chives, sage, rosemary, parsley, tarragon and other herbs in the garden outside my kitchen door. I love being able to grab a pair of scissors and snip fresh herbs to use in my vinaigrettes. The only herb growing prolifically now is chive so naturally, it made its way into a new creation for me. For this vinaigrette, I opted to use the Georgia pecan oil we carry at Strippaggio from Oliver Oil Company in Pitts, Georgia. They have some wonderfully fresh seed and nut oils and the pecan oil is the best I have ever tasted. 

This recipe makes enough vinaigrette for several salads and can be kept in the refrigerator for one week.

Ingredients:

1/2 cup of Oliver Oil Company pecan oil
1/4 cup of Katz Sauvignon Blanc vinegar
¼ cup chives
1 small clove of garlic
Pinch of Sel Gris sea salt
Pinch of cracked black pepper

Directions:

Place all ingredients in a blender or food processor. Blend until a semi thick emulsion comes together. Toss on salad greens and serve. 


 

Georgia Grown Collection of Recipes

Cornmeal Crusted Chicken 

Ingredients:

6 Boneless Chicken breast (about 6oz each)
½ Cup heavy cream
2 Tablespoon Dijon mustard
1 Tablespoon fresh chopped thyme
1 - 1 ½ Cup yellow cornmeal
1 Teaspoon salt
½ Teaspoon black pepper
¼ - ½ cup Oliver Farm Pecan Oil or Georgia Olive oil

Directions:

Preheat oven to 350 degrees.

Pound chicken breast to even thickness. (Not to thin)

Combine cream, mustard and thyme in a bowl. Place cornmeal, salt & pepper in another bowl. Dip breast in cream mixture then into cornmeal mixture. Heat a large sauté pan on the stove to medium high heat. Add oil to pan. When oil is hot, brown chicken on both sides then place in an ovenproof dish. Repeat until all chicken has been browned.

Finish cooking in oven for about 10 minutes or until 170 degrees internal temperature.

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