New Orleans Hors D'Oeuvres

Spicy Pecans and Cheddar Cheese Crackers Make Unique Finger Foods

© Michael Vyskocil

Aug 10, 2009

Spicy pecans and cheddar cheese crackers make perfect hors d'oeuvres to serve at a cocktail party. Angele Parlange of New Orleans, Louisiana, enjoys entertaining guests Southern style. Spicy pecans is a variation on her chef friend and caterer Pamela Hubbell's recipe. Pamela fries her pecans in oil and then coats them with paprika, black pepper and confectioners' sugar.

When making these spicy pecans, be sure to add the spice mixture to the nuts while they are in the pan to impart the most flavor. You can add more pepper or Hungarian paprika, if desired, for spicer pecans.

Angele's friend Henri Moore, a baker in Lafayette, Louisiana, makes crispy cheese ribbons. Henri's version features Tabasco sauce and cayenne pepper, while our version is slighty milder, featuring only ground red pepper in the ingredient listing.

RECIPES

Spicy Pecans

Makes 2 Cups

Use a crinkle cutter to make an interesting shape on these sliced crackers.

Ingredients:

• 1/2 cup granulated sugar
• 1 tablespoon coarse kosher salt
• 1 1/2 tablespoons freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups pecan halves

Directions:

1. Mix the sugar, salt, black pepper and cayenne pepper in a small bowl.
2. Heat a medium skillet over high heat. Place the pecan halves in the skillet and cook for 1 minute, shaking pan frequently. Add half of the blended spice mixture, shaking the skillet frequently.
3. When the sugar begins to caramelize, add the remaining spice mixture and shake the skillet constantly.
4. Turn the pecans out onto paper towels to cool. Separate the pecan halves and let cool. Store the pecans in an airtight container until ready to serve.

Cheddar Cheese Crackers

Makes 4 1/2 Dozen Crackers

Ingredients:

• 8 ounces sharp cheddar cheese (about 2 ounces), grated
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground cayenne pepper

Directions:

1. In a large mixing bowl, combine the cheese and butter. Bring the mixture to room temperature (let stand about 1 hour).
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the cheese and butter on medium speed until they are well combined. Add the flour, salt and pepper to the cheese mixture, and beat just until the flour is incorporated.
3. Divide the dough in half. Shape each half into 7-inch logs. Wrap the logs in plastic wrap and refrigerate for at least 1 hour.
4. Preheat oven to 350 degrees F. With a knife or a crinkle cutter, slice the cheese logs into 1/4-inch-thick slices. Place the slices on a parchment-lined baking sheet. Bake for about 15 minutes.

SPECIAL THANKS

Angele Parlange

Owner

Angele Parlange Design

5500 Prytania Street, #423

New Orleans, LA 70015

504-897-6511

Fax: 504-897-1195

SOURCES

Shelled pecan halves

H.J. Bergeron

10003 False River Road

New Roads, LA 70760

504-638-9626

Fax: 504-638-4721

Cheddar Cheese Crackers

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