Pecan Tartlets

This miniaturized version of pecan pie is neither cloyingly sweet nor overly gooey. It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pumpkin Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 2 large eggs, lightly beaten
• 1 Tbs. heavy cream
• 1/4 cup packed light brown sugar
• 1 tsp. all-purpose flour
• Pinch salt
• 1/2 cup light corn syrup
• 1 Tbs. melted unsalted butter
• 3/4 tsp. pure vanilla extract
• 4 oz. (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the vanilla. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops.

Bake until the pastry is golden brown, 28 to 30 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Milk-Chocolate Pecan Lace Cookie Sandwiches

Choose cookies of the same size to pair together and let the milk chocolate for the filling cool and thicken slightly before spreading it on so it doesn’t drip through the lacy holes of the cookies.

• 2 oz. pecans (to yield 1/2 cup ground pecans)
• 2 oz. (4 Tbs.) unsalted butter
• 1/3 cup granulated sugar
• 2 Tbs. light corn syrup
• 1-1/2 oz. (1/3 cup) all-purpose flour
• Pinch salt
• 1 tsp. pure vanilla extract
• 1/2 cup coarsely chopped pecans
• 4 oz. milk chocolate, chopped

Position racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.

In a food processor, grind the 2 oz. of pecans finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the vanilla, the ground pecans, and chopped pecans.

Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet.  Bake the cookies until evenly light brown, 11 to 12  minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until about 6 minutes into baking.

Line a cooling rack with paper towels. Remove the cookies from the oven and, as soon as they're firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.

Melt the milk chocolate in a bowl in a microwave or over a water bath. Let it cool enough to thicken slightly.

Arrange the cookies in pairs of similar size. Turn half of the cookies bottom up. Leaving a 1/2-inch border around the edge, spread a thin layer of milk chocolate over the cookies that are bottom up. Gently place the remaining cookie, bottom down, onto the milk chocolate. Let the cookies sit until the filling firms, about 30 minutes.

Wild Rice, Spiced Pecan, Apple & Sourdough Bread Stuffing

This recipe makes enough stuffing to fill the turkey and to fill an extra baking dish.

• 1-lb. loaf sourdough or peasant-style bread
• 2 cups raw wild rice
• 2 tsp. plus 1 Tbs. salt
• 3 Tbs. olive oil
• 2 medium (4-oz.) onions, cut into small dice (1-1/2 cups)
• 4 large ribs celery, cut into small dice (1-1/2 cups)
• 2 small cloves garlic, minced
• 1-1/2 Tbs. chopped fresh sage
• 1-1/2 Tbs. chopped fresh thyme
• 1-1/2 tsp. white pepper
• 3 Granny Smith apples
• 2 Tbs. butter
• 1 Tbs. sugar
• 1-2/3 cups apple cider
• 4 large eggs
• 3/4 cup homemade or low-salt canned chicken broth
• 1/2 recipe Spiced Pecans, coarsely chopped
• (see Spiced Pecans)

Two days ahead:

Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight.

One day ahead:

In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet.

In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish.

Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely.

In a large bowl, combine the rice, bread, and apple mixture. Refrigerate.

On the day of serving:

Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.

Pecan, Radicchio, and Asian Pear Salad

Crisp, juicy Asian pears play off the crunchy buttered and toasted pecans and tender bitter greens in this colorful salad. Roasted walnut oil adds a welcome richness.

• 3 oz. (3/4 cup) pecan halves, cut in thirds lengthwise
• 2 tsp. unsalted butter
• Kosher salt
• 1-1/2 Tbs. sherry vinegar
• 1/2 tsp. granulated sugar
• Freshly ground black pepper
• 2 Tbs. roasted walnut oil
• 2 Tbs. extra-virgin olive oil
• 1 small head (4 oz.) radicchio, cored, leaves separated and torn into 3 or 4 pieces (4 lightly packed cups)
• 3 oz. frisée, trimmed and torn into bite-size pieces (4 lightly packed cups)
• 1 medium (9 oz.) Asian pear, quartered lengthwise, cored, and thinly sliced crosswise (1 cup)

Position a rack in the center of the oven and heat the oven to 350°F.

Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Add the butter and 1/2 tsp. salt and toss with two heatproof spatulas until the butter is melted and absorbed by the nuts. Set the nuts aside (they can be added to the salad warm or at room temperature).

In a small bowl whisk together the vinegar, sugar, and 1/4 tsp. each salt and pepper. Slowly whisk in the oils until well combined.

Combine the radicchio, frisée, and pear in a large salad bowl and toss with just enough vinaigrette to coat. Add the nuts, toss, and serve.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Pecan Tartlets

This miniaturized version of pecan pie is neither cloyingly sweet nor overly gooey. It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pumpkin Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 2 large eggs, lightly beaten
• 1 Tbs. heavy cream
• 1/4 cup packed light brown sugar
• 1 tsp. all-purpose flour
• Pinch salt
• 1/2 cup light corn syrup
• 1 Tbs. melted unsalted butter
• 3/4 tsp. pure vanilla extract
• 4 oz. (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the vanilla. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops.

Bake until the pastry is golden brown, 28 to 30 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pecan Rum Tart

By turning traditional pecan pie into a shallow pecan rum tart, the nuts stay crisp and toasty on top and the brown sugar-rum filling is sweet without being cloying. My favorite brand of rum for the pecan filling is Meyer’s Dark Jamaican.

• 1 disk (1/2 recipe) Butter Pie Dough
• 2 large eggs
• 1/4 cup packed brown sugar
• 1/2 cup dark corn syrup
• 2 Tbs. dark rum
• 2 Tbs. unsalted butter, melted
• 1 tsp. pure vanilla extract
• Pinch table salt
• 6 oz. (1-1/2 cups) pecans, coarsely chopped

On a lightly floured surface, roll the dough disk into an 11-inch round that’s 1/8-inch thick (trim an edge to check thickness). Fold the dough in half and ease it into a 9-1/2-inch tart pan with a removable base, unfold it without stretching it, and press the dough firmly into the sides of the pan. Trim to the top of the pan by running the rolling pin over the top edge of the tart pan. (Save the scraps to make leaves for the pumpkin pie, if you like.) Chill the crust in the refrigerator or freezer for at least 30 minutes.

Position a rack in the middle of the oven and heat the oven to 350°F.

Cover the tart dough with foil, making sure to gently fold the foil completely over the top edge of the tart. Cover the bottom with a generous amount of pie weights (I use pennies, but raw rice or dried beans are fine). Bake until the crust no longer looks wet and is pale and golden in spots and on the edges, about 30 minutes. Remove the weights and foil, lightly prick the crust in several places with a fork (but don’t pierce through it), and bake uncovered until the crust is golden, about another 15 minutes.

In a medium bowl, mix the eggs and brown sugar. Add the corn syrup and beat well. Add the rum, melted butter, vanilla, and salt and beat well. Stir in the chopped pecans and scrape into the blind-baked tart shell. Arrange the pecans evenly. Bake until the filling begins to rise and is firm to the touch in the center, 23 to 27 minutes. Let cool before serving.

Wild Rice, Spiced Pecan, Apple & Sourdough Bread Stuffing

This recipe makes enough stuffing to fill the turkey and to fill an extra baking dish.

• 1-lb. loaf sourdough or peasant-style bread
• 2 cups raw wild rice
• 2 tsp. plus 1 Tbs. salt
• 3 Tbs. olive oil
• 2 medium (4-oz.) onions, cut into small dice (1-1/2 cups)
• 4 large ribs celery, cut into small dice (1-1/2 cups)
• 2 small cloves garlic, minced
• 1-1/2 Tbs. chopped fresh sage
• 1-1/2 Tbs. chopped fresh thyme
• 1-1/2 tsp. white pepper
• 3 Granny Smith apples
• 2 Tbs. butter
• 1 Tbs. sugar
• 1-2/3 cups apple cider
• 4 large eggs
• 3/4 cup homemade or low-salt canned chicken broth
• 1/2 recipe Spiced Pecans, coarsely chopped
• (see Spiced Pecans)

Two days ahead:

Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight.

One day ahead:

In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet.

In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish.

Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely.

In a large bowl, combine the rice, bread, and apple mixture. Refrigerate.

On the day of serving:

Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.

Spiced Pecans

This recipe makes enough for the Wild Rice Stuffing, with extra to serve as nibbles before the meal.

• 4 tsp. salt
• 1/2 tsp. cayenne
• 1 tsp. each ground white pepper, nutmeg, cloves, and allspice (or 4 tsp. quatre épices)
• 4 cups pecan halves (about 12 oz.)
• 1/4 cup butter, melted
• 1/3 cup dark maple syrup (or 1/2 cup regular maple syrup)

Up to two weeks ahead: Heat the oven to 350°F. In a medium bowl, toss together the salt, cayenne, white pepper, nutmeg, cloves, and allspice. Add the pecans and toss well. Drizzle the melted butter over the pecans and mix well. Turn out onto a rimmed baking sheet, scraping any spices and butter from the bowl and spreading the nuts into one layer. Bake until lightly toasted, stirring occasionally, about 9 minutes. Drizzle the maple syrup over the nuts, stir to combine, and bake about 10 minutes longer, until the nuts turn glossy and slightly dark. Let the nuts cool in the pan for 30 minutes and then scrape the nuts and any maple drippings into a bowl; break up any large clusters. Reserve 2 cups of the nuts; chop the remainder very coarsely. Label and store the chopped nuts (for the stuffing) and the whole nuts (for nibbling) separately in the freezer in zip-top bags.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Sautéed Sweet Potatoes with Orange-Mint Gremolata

Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and richness.

• 3 Tbs. olive oil
• 3 Tbs. unsalted butter
• 1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)   
• Kosher salt 
• Freshly ground black pepper
• 2 Tbs. coarsely chopped toasted pecans 
• 3 Tbs. lightly packed, coarsely chopped fresh mint 
• 1 small clove garlic, coarsely chopped
• 2 tsp. lightly packed, finely grated orange zest 

Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.

Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately. 

Spiced Pecans

This recipe makes enough for the Wild Rice Stuffing, with extra to serve as nibbles before the meal.

• 4 tsp. salt
• 1/2 tsp. cayenne
• 1 tsp. each ground white pepper, nutmeg, cloves, and allspice (or 4 tsp. quatre épices)
• 4 cups pecan halves (about 12 oz.)
• 1/4 cup butter, melted
• 1/3 cup dark maple syrup (or 1/2 cup regular maple syrup)

Up to two weeks ahead: Heat the oven to 350°F. In a medium bowl, toss together the salt, cayenne, white pepper, nutmeg, cloves, and allspice. Add the pecans and toss well. Drizzle the melted butter over the pecans and mix well. Turn out onto a rimmed baking sheet, scraping any spices and butter from the bowl and spreading the nuts into one layer. Bake until lightly toasted, stirring occasionally, about 9 minutes. Drizzle the maple syrup over the nuts, stir to combine, and bake about 10 minutes longer, until the nuts turn glossy and slightly dark. Let the nuts cool in the pan for 30 minutes and then scrape the nuts and any maple drippings into a bowl; break up any large clusters. Reserve 2 cups of the nuts; chop the remainder very coarsely. Label and store the chopped nuts (for the stuffing) and the whole nuts (for nibbling) separately in the freezer in zip-top bags.

Pecan Pineapple Upside-Down Cake

The classic upside-down cake is even better when made with fresh pineapple and a buttermilk batter enriched with ground pecans.

• 7 oz. (14 Tbs.) unsalted butter at room temperature; more for the pan
• 1/2 cup plus 2 Tbs. packed light or dark brown sugar
• Six to eight 1/4-inch-thick fresh pineapple rings
• 1/4 to 1/3 cup pecan halves
• 1/2 cup lightly toasted pecan pieces
• 5-1/2 oz. (1-1/4 cups) cake flour
• 1 tsp. baking powder
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup plus 2 Tbs. buttermilk

Tip:

Pineapple Rings? Check out our technique for making picture-perfect rings.

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 10x2-inch round cake pan or 10-inch cast-iron skillet.

Combine 6 Tbs. of the butter with the brown sugar in a small saucepan and cook over medium heat, whisking until the butter is melted, the sugar is dissolved, and the mixture is smooth, 1 to 2 minutes. Remove from the heat and immediately pour the mixture in the bottom of the prepared pan, tilting to evenly cover the surface.

Set one pineapple ring in the center of the pan. Surround it with several other rings, packing them tightly or even overlapping them slightly. Cut the remaining rings in quarters or sixths and fill in the spaces around the perimeter of the pan. Set a pecan half, curved side down, in the center of each pineapple ring. If you like, fill in any additional spaces with pecan halves, curved sides down. (You may not need all the pecans.)

Finely grind the toasted pecan pieces in a food processor but don’t overprocess or you’ll make pecan butter. In a small bowl, sift together the cake flour, baking powder, nutmeg, and baking soda. Add the salt and ground pecans, mix well, and reserve.

In a stand mixer fitted with the paddle attachment, beat the remaining 8 Tbs. butter with the granulated sugar on medium speed until fluffy, 2 to 3 minutes. Beat in the eggs one at a time, pausing to scrape the bowl. Mix in the vanilla. On low speed, alternate adding the dry ingredients and the buttermilk in five additions, beginning and ending with the dry ingredients, scraping the bowl once or twice, and mixing until the batter is smooth. Pour the batter over the fruit and spread it evenly with a spatula.

Bake until the cake is golden brown and springs back when pressed lightly in the center with a fingertip, 40 to 45 minutes. Transfer the cake to a rack and cool in the pan for 15 minutes. Run the tip of a paring knife around the edge of the cake. Cover with a serving plate, and gripping both the cake and the plate, invert the two. Carefully lift off the cake pan, rearranging the fruit if necessary. Allow the cake to cool completely before serving.

Chocolate Brownie Cookies

These cookies are really popular at our bakery, Grace Baking. A pastry bag is faster than a spoon for piping the cookie batter; use a #4 tip. It's okay to pipe the cookies close together; they won't spread much during baking.

• 2 oz. (4 Tbs.) unsalted butter; more for the pan
• 12 oz. bittersweet chocolate, chopped
• 3 large eggs, at room temperature
• 3/4 cup sugar
• 2 tsp. vanilla extract
• 1-1/2 oz. (1/3 cup) all-purpose flour
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 4 oz. (1 cup) chopped toasted pecans

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Position an oven rack on the center rung. Heat the oven to 350°F and line two baking sheets with parchment (or grease and flour the pan).

In a double boiler over simmering water, melt the butter and chocolate. Stir to combine; let cool. In an electric mixer with the whisk attachment, beat the eggs and sugar on medium high to a ribbon consistency, 3 to 4 minutes. Take the bowl off the mixer. Add the cooled chocolate mixture and the vanilla; stir to combine. Sift the flour, baking powder, and salt together. Stir the flour mixture and the nuts into the batter; let the batter rest for 5 minutes.

Spoon the batter into a pastry bag fitted with a #4 tip (or into a heavy-duty zip-top bag with one bottom corner snipped to create a 2/3-inch diagonal opening). For each cookie, pipe 1 Tbs. batter onto the lined baking sheet. While you pipe the second tray, bake the first until the cookies are puffed and cracked and the tops barely spring back when pressed, 8 to 10 minutes. The cracks should be moist but not wet. Cool the cookies on a wire rack.

Coffee-Toffee Pecan Pie

With notes of butterscotch, espresso, and bourbon, this is a pecan pie like no other.
For more pie recipes visit The Guide to Thanksgiving Dinner.

• 3 oz. (6 Tbs.) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup light or dark corn syrup
• 1/2 cup Lyle’s Golden Syrup
• 3 large eggs, at room temperature
• 2 Tbs. bourbon
• 1 Tbs. instant espresso powder
• 1 tsp. pure vanilla extract
• 3/4 tsp. table salt
• 1/3 cup very finely chopped toasted pecans
• 2 cups toasted pecan halves
• 1 blind-baked All-Butter Piecrust 
• 1/2 cup crushed chocolate toffee candy pieces, such as Heath or Skor

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375°F.

In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle’s Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla, and salt. Stir in the chopped pecans.

Sprinkle half of the pecan halves in the piecrust, followed by the toffee candy pieces, and then the remaining pecan halves. Pour the syrup mixture over all.

Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.

Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Overnight Banana Sticky Buns with Pecans

Ripe bananas make this dough moist and fragrant and infuse the caramel-pecan sauce with rich flavor. Preparing the dough and the filling the night before means the buns just need to rise and bake in the morning.

For the dough

• 1 lb. (3-1/2 cups) unbleached all-purpose flour; more as needed
• 1 1/4-oz. package fast-rising (instant) yeast
• 1/2 cup very warm milk or water (about 125°F)
• 3/4 cup mashed very ripe banana (about 1 large)
• 1 oz. (2 Tbs.) unsalted butter, melted; more for the bowl
• 2 Tbs. granulated sugar
• 1 large egg, lightly beaten
• 1-1/4 tsp. table salt

For the filling

• 1-1/2 oz. (3 Tbs.) unsalted butter, softened
• 1/2 cup finely chopped toasted pecans
• 1/3 cup packed light brown sugar
• 1-3/4 tsp. ground cinnamon

For the caramel-pecan sauce

• 1 oz. (2 Tbs.) cold unsalted butter; more softened for the pan
• 1-1/2 cups granulated sugar
• 1 large ripe banana, coarsely chopped into 1/2- to 1-inch pieces
• 1/2 cup heavy cream
• 1 tsp. pure vanilla extract
• Generous pinch table sal
• 1 cup pecan halves

Make the dough

In a medium bowl, combine 4-1/2 oz. (1 cup) of the flour with the yeast. Stir in the warm milk or water until combined. Cover the bowl and let sit in a warm spot in the kitchen for 30 minutes. Stir the banana, melted butter, sugar, egg, and salt into the yeast mixture until well combined. Stir in all but 1 oz. (1/4 cup) of the remaining flour to make a stiff, shaggy dough. Turn the dough out onto a lightly floured surface.


Knead, folding the dough over onto itself. If the dough sticks, use a dough scraper to pick up the sticky bits and sprinkle a small amount of the remaining flour onto the surface. Continue to knead until the dough becomes smooth and easy to handle, 5 to 10 minutes. Put the dough in a lightly buttered medium bowl, cover with plastic wrap, and let rise in a warm place until doubled, 40 to 50 minutes.

Fill the rolls

Turn the dough out onto a lightly floured surface and shape into a rectangle. Roll out into a 16x11-inch rectangle. With an offset spatula, spread the softened butter evenly over the dough to within 1/8 inch of the edge. Combine the chopped pecans, brown sugar, and cinnamon in a small bowl; sprinkle the mixture evenly over the butter.


Roll up the dough lengthwise, starting from a long edge, and pinch the seam to seal. Turn the log so that it’s seam side down. Trim off and discard 1/2 inch from each end; then cut the log into twelve 1-1/4-inch pieces. Cover with plastic wrap.

Make the caramel-pecan sauce

Generously butter a 12-cup standard muffin pan.


In a medium saucepan over medium-high heat, combine the sugar and 1/4 cup warm water and stir until the sugar dissolves, 2 to 3 minutes. Bring the syrup to a boil and cook, without stirring, until it begins to caramelize. Gently swirl the pan to help the syrup brown evenly. Once the syrup has turned an amber color, remove the pan from the heat and carefully stir in the banana and cold butter. Stir in the heavy cream, returning the pan to low heat if the mixture doesn’t smooth out immediately. Add the vanilla and salt and stir until smooth. Strain the sauce, discarding the banana. Let the caramel cool until just warm, about 15 minutes. Drizzle about 1-1/2 Tbs. of caramel into each muffin cup, reserving the extra sauce at room temperature. Sprinkle the pecans evenly among the cups.


Place the dough slices over the sauce and nuts, cut sides down. Cover with plastic wrap and refrigerate overnight.

Bake the sticky buns

Remove the pan from the refrigerator and let the dough rise in a warm spot until doubled, 1 to 1-1/2 hours.


Position racks in the center and lower third of the oven and heat the oven to 350°F. Put the muffin pan on the center rack and set a foil-lined baking sheet on the rack below to catch any overflowing syrup. Bake until the tops and edges of the buns are browned, 20 to 22 minutes.


Immediately invert the pan onto a rimmed baking sheet, replace any pecans that fell off, and let cool for 10 minutes. Reheat the reserved caramel sauce and serve the buns drizzled with the sauce.

Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup

Yogurt gives waffles a rich texture and a slightly tangy flavor, which is complemented here by warm spices. Whipped egg whites folded into the batter ensure light, tender results.

• 9 oz. (2 cups) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 2 tsp. ground cinnamon
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1-1/2 cups plain full-fat or low-fat yogurt
• 3/4 cup whole milk
• 2 large eggs, separated
• 3 Tbs. vegetable oil; more for the waffle iron
• 1/2 tsp. pure vanilla extract
• 1 cup pure maple syrup
• 1/2 cup toasted pecans, coarsely chopped

Heat the oven to 200°F and heat a waffle iron, preferably a Belgian waffle iron. In a small bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. In a large bowl, combine the yogurt, milk, egg yolks, vegetable oil, and vanilla.


In a medium bowl, with a wire whisk or electric hand mixer, beat the egg whites to soft peaks.


With a spatula, gently fold the dry ingredients into the yogurt mixture until just combined (the batter should be a little lumpy). Fold the whipped egg whites into the batter until just incorporated.


Brush the waffle iron with a little vegetable oil. Working in batches, cook the batter in the waffle iron according to the manufacturer’s instructions until crisp and golden. Set the waffles directly on the oven rack to keep warm. Do not stack them.


Meanwhile, in a 2-quart saucepan, warm the maple syrup over medium heat. Stir in the pecans and keep warm.


Serve the waffles with the syrup.