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Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Sugared Pecans Stuffed with Gorgonzola Filling


Sweet and spicy sugars pecans stuffed with a gorgonzola filling. This unique little appetizer has it all, crunch, creaminess, spice and sweetness.


I would recommend making only as many as you think you will need, as the leftover bites didn't hold up terribly well for me. If you do have leftovers, I would suggest lining a plate with a paper towel and laying the bites out in a single layer, then covering.

This recipe makes a lot, so if you are serving this for a smaller get together, I would consider halving the recipe. Enjoy!



Sugared Pecans Stuffed with Gorgonzola Filling
Makes 50 pecan bites

Ingredients:
  • 100 large (about 6 oz. or 2 cups) selected pecan halves
  • 2 Tbsp butter
  • 1/4 cup honey
  • 1/4 cup sugar
  • the small pinch of salt, if you like
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 tsp cayenne
  • 1/8 tsp garam masala (or you can try curry powder or cumin)
  • 1/2 cup sour cream (about 2 oz.)
  • 1 cup crumbled blue cheese (about 4 oz), brought to room temperature to soften
Directions:
  1. To prepare the caramelized pecans: spread pecans in a single layer on a baking sheet lined with a silicon mat (or parchment paper). Bake at 375° for 10 minutes.
  2. Watch them carefully and don’t overbake or burn them.
  3. Melt butter and honey in a large saucepan over medium heat.Add pecans, stirring until coated. Cool completely. Combine sugar, salt, pepper, cayenne and garam masala in a large bowl. Remove pecans using a slotted spoon, and place in sugar mixture, tossing to coat.
  4. To assemble: Mix the blue cheese and the sour cream with an electric mixer until creamy.
  5. Using either a small teaspoon (or better a pastry bag) mound (or pipe) the creamy mixture onto the flat side of half of the pecans. Top with another pecan, flat side down, and smooth all around the edges with a clean finger. Refrigerate until ready to serve.
Recipe from ZTastyLife

Comments

  1. What a fun idea. My husband hates nuts, so I would be on my own with these. I think I would be alright with that too!

    ReplyDelete
    Replies
    1. :) They are a bit spicy and a bit sweet. It is a nice balance.

      Delete

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