An Evening in Rome

{An Evening In Rome}

November 2009

Lisa N. & Becky

{The Invitations}

{Italian Decor}

{The Place Settings}

{Italian Cream Soda}

2 oz Italian Syrup

2 oz Half and Half

5 oz Club Soda

Mix ingredients and serve over ice, then top with Whipped Cream. Serves 1.

{Pomegranate Punch}

2 liter of Ginger Ale

1 can white grape/ raspberry juice frozen concentrate (do not make up)

½ cup Pomegranate seeds

{Ciabatta Bread}

1 recipe biga made the day before (see recipe below)

3 cups unbleached all-purpose flour (plus more for working & shaping)

1 ½ Teaspoons Active Dry Yeast

2 teaspoons salt

1 ½ cups warm water

Biga for Bread making:

¼ teaspoon Active Dry Yeast

1 Cup warm water (about 110 degrees F)

1 1/3 cups bread flour

2/3 cup unbleached all-purpose flour

Sprinkle the yeast over the water in a bowl large enough to fit all of the ingredients, and let sit for 5 to 10 minutes. Add the flours, and stir to combine. The dough may seem stiff, but will soften up as it sits. Cover the biga tightly with plastic wrap, and let it sit for 6 hours at room temperature. Stir it, and refrigerate it until the next day, or at least 12 hours.

Combine the flour, salt and yeast in a large bowl. Add the water and biga, and stir until the dough is mixed. It will be quite wet, and rough in texture. Turn the dough out onto a floured counter or breadboard, and using as little flour as possible, knead for 5 minutes, or until the dough is smooth. Don’t worry that your dough still seems very loose and moist, it will firm up as it rises. Place the dough into a large bowl three times the size of the dough that has been lightly oiled first. Cover tightly with plastic wrap, and let sit in a warm spot for 2 to 3 hours, or until the dough has doubled, punching down and turning the dough every 30 minutes or so.

If using baking sheets, sprinkle them lightly with cornmeal. Divide the dough in two pieces and fold each into a rectangle. Stretch the rectangle until it is about 12 to 14 inches long. Place each prepared loaf onto a baking sheet, and cover lightly with a flour sack (as part of your take home gift). If you are using a baking stone, flour two kitchen towels, or bread making peels with flour, and place the shaped loaves on them to rise. Cover loosely with towels. Preheat oven at this time to 450 degrees.

After 45 minutes, place the baking sheets into the hot oven, or move the loaves onto the hot baking stone. Bake for about 23 minutes, rotating the loaves once during this time, or until the dough is a dark golden brown all over. Remove and let cool on a wire rack.

{Fresh Broiled Tomatoes}

Preheat Broiler. Halve a variety of cherry tomatoes and place on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil and sprinkle with freshly ground pepper. Top with sliced fresh mozzarella, buffalo mozzarella, provolone, emmentaler or fontina cheese. Broil for 3 to 5 minutes or until cheese melts, bubbles, and begins to brown. If desired, sprinkle with additional pepper.

{Tuscan Meatballs}

1 ½ cups seasoned Italian bread crumbs

¼ cup chopped cilantro

1 onion- diced small

1/8 cup toasted pine nuts

5 eggs

1 lb. Pork Sausage

1 lb. ground beef

¾ cup Parmesan cheese

2 cups sliced mushrooms (for Alfredo sauce)

Mix all ingredients together well and form balls (about the size of golf balls). Bake at 350 for 30 minutes. Serve with your favorite Marinara or Alfredo Sauce (with added mushrooms.)

{Mixed Greens and Pear Salad}

¼ cup extra virgin olive oil

2 TBSP Balsamic Vinegar

¼ tsp. Salt

2 ounces pancetta or 3 slices bacon (cut into bite-sized pieces)

2 medium firm ripe pears (such as Anjou or Bosc), cored and thinly sliced

1- 5 ounce package arugula or mixed green salad (about 7 cups)

6 thin slices red onion, halved

1 ounce Gorgonzola Cheese, crumbled (1/4 cup)

¼ cup pine nuts, toasted

Freshly ground black pepper (optional)

1. For dressing: In a small screw top jar, combine oil, vinegar, and salt. Cover and shake well. Set aside.

2. In a large skillet, cook pancetta over medium heat until crisp. Drain pancetta on paper towels, reserving drippings in skillet. Add pears to the reserved drippings. Cook for 5 to 7 minutes or until the pears are tender and lightly browned, stirring occasionally. Remove from heat; cover and keep warm.

3. In a very large bowl, combine arugula (salad) and red onion. Shake dressing. Pour dressing over salad mixture; toss gently to coat.

4. Divide salad mixture among plates. Arrange pears on top. Sprinkle with pancetta, cheese and pine nuts. If desired top with fresh ground pepper. Makes 6 servings.

{Asiago Frico}

1 pound Asiago Cheese, finely shredded

Heat medium skillet over medium heat. For each frico, sprinkle ¼ cup loosely packed cheese into the skillet. Using a flexible metal spatula, shape cheese into an irregular 4 ½ inch circle. Cook, without touching for 2 to 3 minutes or until frico is set and bottom lightly browned. (The cheese will melt, then bubble and become lacy as the fat separates.) Turn the Frico over; cook for 2 to 3 minutes more or until bottom is lightly browned. Transfer to a sheet of waxed paper; cool.

To store place frico in an airtight container and store at room temperature for up to 3 days. Makes 16 fricos.

{Chicken Scallopine w/Sage and Fontina Cheese}

6 Chicken Cutlets, pounded thin

Salt and freshly grounded pepper

6 sage leaves

3 ounces grated Fontina Cheese

3 TBSP Olive Oil

1 Garlic Clove

½ White Wine (we substituted with Apple juice)

1 (28 Oz) Can Whole San Marzano Tomatoes

½ tsp red pepper flakes

1 teaspoon salt

½ tsp. freshly ground black pepper

Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with fontina cheese (about 2 Tbsp.). Roll up the chicken and seal with one or two toothpicks.

Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.

Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1 inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

{Gnocchi with Parmesan and Peas}

1 package pre-made Gnocchi

½ cup whipping cream

½ cup frozen peas, thawed

½ tsp. ground white pepper

4 ounces prosciutto, cut into ¼ inch thick strips

¼ cup freshly grated Parmigiano-Reggiano cheese

3 Tbsp. butter

Freshly grated Parmigiano-Reggiano cheese

For Sauce: In a medium saucepan, heat whipping cream over medium heat. Stir in peas, and pepper. Simmer gently for 3 minutes. Stir in prosciutto and the ¼ cup Parmigiano-Reggiano cheese; simmer gently for 1 minute more. Add butter and stir until melted. Remove from heat; cover and keep warm.

For gnocchi: In a large pot, bring 6 quarts salted water to a rapid boil. Add half of the gnocchi; cook for 10 to 15 seconds or until the gnocchi start to float. Using a slotted spoon, transfer cooked gnocchi to a warm serving bowl. Repeat with the remaining gnocchi.

Pour sauce over gnocchi; stir gently to coat. If desired sprinkle with additional cheese.

Makes 6 servings.

{Chocolate Gelato}

½ cup Sugar

2 Tbsp. Cornstarch

Pinch of salt

2 cups whole milk, divided

5 ounces semisweet chocolate, finely chopped

½ cup heavy cream

1 teaspoon vanilla extract

In a medium saucepan, combine sugar, cornstarch, and salt. Gradually add ¼ cup milk, whisking to dissolve cornstarch. Whisk in remaining milk. Cook over medium heat until mixtures thickens and comes to a boil. Allow to boil for 1 minute, stirring occasionally. Remove from heat. Add chocolate and allow to sit for 1 minute. Sit until chocolate is melted and smooth. Transfer mixture to a medium bowl. Mix in the cream and vanilla. Cover and refrigerate for at least 2 hours or overnight. Transfer to an ice cream maker and freeze according to manufacturer’s directions. Makes about 5 cups. **Options: Add chopped peanut butter cups, coarsely crushed toffee candy, toasted nuts, chocolate chips, or other candy during last 2 minutes of churning in ice cream maker.

{Sicilian Tangerines}

6 large tangerines

1 cup powdered sugar

¾ cup blanched almonds, toasted and finely ground

2 Tbsp. orange juice concentrate

Mandarin Oranges (optional)

Using a small knife, cut off the top one-fourth of each tangerine. If necessary, cut off a very thin slice from the bottom of each tangerine so it will stand up without rolling.

Using a grapefruit spoon, carefully remove the pulp from tangerines onto paper towels. Chop enough of the tangerine pulp to make ¾ cup.

In a small bowl, combine powdered sugar and the ground almonds. In a medium bowl, combine whipping cream and orange juice. Beat with an electric mixer on medium to high speed until stiff peaks form. Gently fold in powdered sugar mixture. Transfer mixture to a large decorating bag fitted with a large open star tip.

Divide the ¾ cup chopped tangerine pulp among the tangerine shells. For visual effect we added mandarin oranges with pulp and juice from tangerines to fill. Pipe whipped cream mixture on tops of tangerines. If desired garnish with slivered almonds, and mint leaves.

{Cannoli}

1 Cup confectioners’ sugar

1 pint part-skim ricotta cheese

1/3 cup mini semi-sweet chocolate chips

1/8 tsp. almond extract

12 Cannoli shells (we ordered ours online at www.cannolibymail.com ), we also dipped one end of each shell in chocolate.

In a large bowl, stir ricotta cheese with 1 cup confectioners’ sugar until combined. Add chocolate chips and almond extract. Carefully spoon filling into cannoli shells (or pipe from a pastry bag). If desired add one maraschino cherry to one end of the cannoli.

{The Gifts}
The gals were given a handmade chocolate shaped as the 'Leaning Tower of Pisa' in a gift bag with ornate bow tie pasta. So elegant and delicious! The gals were also given a beautiful bottle filled with herb infused olive oil. A flour sack towel was attached (with Italian printed material) to use with our Ciabatta Bread recipe! Recipe pages were also given. Unbelievable!

{Herb Infused Olive Oil}

2 Tbsp. Balsamic vinegar

1 tsp. Garlic Powder

2 cups extra virgin olive oil

1 sprig dried rosemary

1 sprig thyme

2 Dried Bay leaves

2 tsp. crushed red pepper flakes

Mix garlic powder with balsamic vinegar and pour into each bottle. Then add herbs and pepper flakes. Fill each bottle with Olive oil. Your olive oil should keep up to 1 year.

{The Hostesses}

Thanks to Lisa and Becky for a fabulous Italian evening! The decor was esquisite, the menu absolutely divine, and the ambiance warm and comfy! We were truly in Rome! Bella Cena!

{The Help}

The gals were spoiled! We were served by two adorable helpers and two handsome chefs! Thanks to the husbands for treating us like Italian Royalty!

{The Gals}

Autumn Gathering

{Autumn Gathering}
October 2009

Keirsten & Kristy

{The Invitations}

{Autumn Decor}

{The Place Settings}

{Mulled Cider}

1 navel orange

½ gallon apple cider (not juice)

2 tablespoons honey

5 whole allspice berries

6 whole cloves

Pinch ground nutmeg

1 1/2-inch piece ginger, thinly sliced

8 cinnamon sticks

Using a vegetable peeler, peel the zest from the orange to create long strips. In a medium pot, bring the cider, honey, allspice, cloves, nutmeg, ginger and orange zest to a simmer. Do not boil. Heat, uncovered, for 30 minutes. Ladle into cups and serve warm with cinnamon sticks.

{Cranberry Spritzer}

1 bottle of cranberry juice

1 liter of sprite

Cranberries and mini skewers to garnish

Add ice and serve

{Cranberry Water}

{Caramelized Bacon Bites}

No Recipe but looked lovely!

{Butternut Squash, Apple, and Onion Galette}

1 pie crust dough, rolled into a 12-inch disk

1 large baking apple, such as Rome Beauty or Cortland

1 small or ½ medium butternut squash (about ¾ lbs.), halved, seeded, and skin on

1 small yellow onion

3 tablespoons unsalted butter, melted

2 teaspoons chopped fresh rosemary leaves

2 teaspoons chopped fresh thyme leaves

Kosher salt and ground black pepper

2 tablespoons whole-grain mustard

1/3 cup crumbled blue cheese (about 1 ½ ounces)

For the filling: Halve and core the apple. Cut each ½ into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.

Preheat the oven to 400 degrees.

Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette on a wire rack. Cut into wedges and serve.

{Amaretto Cheese-Filled Apricots}

4 oz. cream cheese, softened

1/3 cup slivered almonds, toasted and chopped

¼ cup chopped sweetened dried cranberries

2 tablespoons amaretto liqueur

30 soft whole dried apricots

In a small bowl, mix the cream cheese, ¼ cup of the almonds, the cranberries, and amaretto. Spoon into small resealable food-storage plastic bag. Cut ½ inch off 1 corner of bag.

With fingers, open apricots along one side so they resemble partially open clam shells. Pipe about 1 teaspoon cheese mixture into each apricot. Dip cheese edge of apricots into remaining chopped almonds. Refrigerate 1 hour before serving.

{Holiday Brie en Croute}

1/2 of a 17.3oz package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed

1 egg

1 tablespoon water

½ cup seedless raspberry jam

½ cup dried cranberries

1 (about 1 pound) Brie cheese round

Heat the oven to 400 degrees. Beat the egg and water in a small bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spread the jam on the pastry to within 2 inches of the edge. Sprinkle the cranberries over the jam. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with crackers.

{Butternut Squash Soup}

1- 3 pound butternut squash-peeled, seeded, and cut into 1-inch cubes (5-6 cups)

3 tablespoons olive oil

3 teaspoons kosher salt

Pinch of freshly ground black pepper

1 tablespoon butter

1 large yellow onion, diced (about 1 ½ cups)

3 stalks of celery, chopped (about 1 1/2 cups)

1 tablespoon chopped fresh sage (about 6 large leaves)

6 cups chicken broth

½ cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. In a large bowl, toss the squash with 2 tablespoons of the olive oil 2 teaspoons of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in the oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.

In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage, and saute, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with the Sage Croutons and the grated Parmesan cheese.

{Sage and Parmesan Croutons} 

3 oz rustic wheat or white bread, torn into 24 1-inch pieces

1 large clove garlic, minced (about 2 teaspoon)

1 tablespoon finely chopped fresh sage

3 tablespoon olive oil

½ teaspoon salt

2 tablespoons finely grated Parmesan

Preheat the oven to 375 degrees. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast in oven for 10-12 minutes or until crisp and golden brown.

{Fall Salad}

1 head red leaf lettuce

1 red pepper, diced

12 oz. Blue-cheese

½ tsp. Cayenne pepper

1 pkg. Italian dry package dressing

1 red onion, diced

2 cups glazed pecans

1 cup yellow raisins

3 garlic cloves

Prepare glazed pecans by placing pecans, sugar, water in saucepan. Cook for 4-5 minutes or until sugar lightly boils. Pour onto a cookie sheet, let cool. Prepare Italian dressing, as directed, but replace vinegar with Balsamic vinegar; add garlic and cayenne pepper. Crumble blue-cheese and toss with remaining ingredients and dressing.

{Parmesan Frico Cups}

Preheat the oven to 375 degrees. Place a slip mat on a baking sheet. Place 6 (1/4-cup) pounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 ½ to 5 inches in diameter. Bake for 8-10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape of the muffin cups. Let cool until firm, about 5 minutes.

{Chicken W/ Mustard Mascarpone Marsala Sauce}

1 ½ pounds boneless skinless chicken breasts

Salt and ground black pepper

2 tablespoons olive oil

5 tablespoons butter, divided

¾ cup chopped onion

1 pound cremini mushrooms, sliced

2 tablespoons minced garlic

1 cup dry Marsala wine (you can also use Marsala “cooking” wine)

1 cup mascarpone cheese

2 tablespoon Dijon mustard

2 tablespoon chopped fresh Italian parsley

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir the mascarpone and mustard. Cut the chicken breast crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce to taste, with salt and pepper.

Serve over cooked linguine.

{Green Beans and Caramelized Onions}

2 tablespoons olive oil, divided

2 (16-ounce) packages frozen pearl onions, thawed

1 tablespoon sugar

1 teaspoon salt, divided

2 pounds green beans, trimmed

½ teaspoon black pepper

Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Pat onions dry with paper towels; add to pan. Increase heat to medium-high; saute onions 5 minutes. Add sugar and ½ teaspoon salt; saute 15 minutes or until onions are tender and golden brown. Spoon into a bowl.

Heat 1 tablespoon oil in a pan over medium-high heat. Add beans, saute 8 minutes or until crisp-tender. Add onions, ½ teaspoon salt, and pepper; cook 2 minutes or until mixture is thoroughly heated.

{Cider-Glazed Carrots}

9 cups (3-inch) julienne-cut carrots (about 2 ½ pounds)

¼ cup packed brown sugar

2 tablespoons butter

2 tablespoons cider vinegar

½ teaspoon dry mustard

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon celery seeds

1 tablespoon chopped fresh parsley

Place carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat, simmer 1 minute or until tender. Drain.

Combine brown sugar and next 6 ingredients in a large nonstick skillet over low heat; cook until butter melts; stirring frequently. Bring to a boil.

Reduce heat to medium; add carrots and cook for 3 minutes or until glazed and thoroughly heated; stirring constantly. Sprinkle with chopped parsley; toss to combine.

{Pumpkin Bread Trifle}

Using one loaf of the pumpkin bread, cut it into cubes. Place half of the bread in the bottom of the trifle dish. Next drizzle caramel sauce over the pumpkin bread. Next sprinkle Heath toffee bits over the bread and caramel. Spread a generous layer of the whipped topping over the pumpkin bread. Repeat all of the above for the second layer.

{Pumpkin Bread}

3 1/3 cups sifted flour

4 tsp. Pumpkin pie spice

2 tsp. Baking soda

1 tsp. Baking powder

1 ½ tsp. Salt

2/3 cup cooking oil

4 eggs

1 (1lb.) can mashed pumpkin (about 2 cups)

2/3 cup water

2 2/3 cup sugar

Sift together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.

Beat together sugar and oil in a bowl until light and fluffy, using electric mixer at high speed. Add egg, one at a time, beating well after each addition. Beat in pumpkin.

Add dry ingredients alternately with water to sugar mixture, beating well after each addition, using an electric mixer at low speed. Pour batter into 2 greased 9x5x3-inch loaf pans.

Bake at 325 degrees for 55 minutes or until cake tester comes out clean. Cool in pans on racks for 10 minutes. Remove from pans; cool on racks. Makes 2 loaves

(Whipped Topping)Whip 2 pints heavy whipping cream until it stiffens. Gradually add 1 ½ cups brown sugar and 1 tsp. Vanilla.

{Chocolate-Hazelnut Ravioli}

16 wonton wrappers

1 egg, beaten to blend

1 cup chocolate-hazelnut spread (recommended: Nutella)

Vegetable oil, for frying

16 fresh mint leaves

Nonstick vegetable oil spray

Granulated sugar, for dredging

Powdered sugar, for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of Nutella into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers.

Preheat the oven to 200 degrees. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli.

Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

{The Gifts}

The gals were given home-made autumn necklaces, a container of sugar 'n' spice nuts, and a beautiful gold letter (last name initial) with a fabulous card and recipes!

{Sugar 'N' Spice Nuts}

¾ cup light corn syrup

2 pounds sugar

2 teaspoons ground cinnamon

3 pounds pecan halves

Combine the corn syrup, sugar and 1 cup water in a large heavy saucepan. Stir the mixture only until the sugar is completely moist. Place the saucepan over medium heat and cook until the mixture reaches 242 degrees (firm ball stage). At that point, immediately remove from the heat and add the cinnamon. Stir with a long-handled wooden spoon until the syrup settles or stops boiling.

Stir the pecan halves into the syrup all at once. Stir until all the pecans are coated completely and begin to separate from one another, and the sugar crystallizes. When the pecans are completely separated; pour out onto a cookie sheet and allow them to cool. Store in an airtight container.

{The Hostesses}

Thanks to Keirsten and Kristy for this wonderful gathering. The decor was breathtakingly beautiful and the food was delicious. Our gifts were thoughtful and the company splendid. Autumn Gourmet!

{The Gals}