We just love cooking this time of year. It's getting cooler outside and our thoughts turn to a warm kitchen with nostalgic scents coming from the oven. Whether you're cooking an old-time favorite or looking for something new, we have some of our favorite recipes to share below. We would also love to hear from you! If you have a favorite recipe you'd like to share, please let us know so we can post for others.

Have a favorite holiday recipe? Send it along to service@regionalbest.com and we will post it on the site.

We wish you and your families a happy and healthy holiday season filled with good food and good company!

Pecan Balls 

2 sticks of butter

4 Tablespoons of sugar

1 teaspoon vanilla

2 cups flour

1 cup chopped pecans
 
The butter must be room temperature -- very soft but not melted.  Mix with the sugar, vanilla and flour. Fold in chopped pecans and make into a ball shape.
 
Bake at 375 degrees but watch them!  About 10 minutes or so, take them out and let them cool completely when the bottoms turn brown.
 
Drop in bowl of confectioners sugar -- shake off excess sugar and serve in a in a clear glass container.

Enjoy!!

Pecans

Grilled Shrimp (6 servings as an appetizer)

30 (about 1 lb. large shrimp

For the Marinade:

1 cup olive oil
3 garlic cloves, peeled and minced
1 tablespoon grated onion
3 teaspoons sugar
2 teaspoons salt
1 teaspoon ground white pepper
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves

Peel and devein shrimp. Set aside in a container

Combine all ingredients for marinade in a jar with a tight-fitting lid. Shake well. Add marinade to the shrimp and refrigerate, tightly covered with plastic wrap, for 5 to 24 hours, stirring occasionally.

Light a charcoal grill or pre-heat a broiler. If using bamboo skewers, soak them in water for 30 minutes. Thread 5 shrimp onto each of 6 skewers, then grill or broil for 2 minutes on a side, being careful not to overcook the shrimp. Serve immediately.

(Developed by Will Greenwood of the Jefferson Hotel for Julia Child’s 80th birthday party. From the NY Times.)

Wild American Shrimp

Sugared Holiday Nuts

Nuts (walnuts, pecans, other)
2 eggs
1 cup of sugar
dash of salt
1/2 cup of butter

Combine nuts and put in 13x9 pan. Beat 2 egg whites till soft peaks form.
Add 1 cup of sugar and a dash of salt

Mix all of the above nuts and melt ½ cup of butter in the pan. Spread out the nut mixture evenly and bake at 325 degrees for ½ hour. Be sure to turn nuts every 10 minutes to prevent them from burning.

These makes an excellent gift or snack. Enjoy!

Courtesy of San Saba River Pecan Company

Pecans

Pomegranate Roasted Leg of Lamb

1/2 cup pomegranate juice

3 tablespoons balsamic vinegar

3 cloves garlic, finely chopped

2 tablespoons coarse grated onion

1 tablespoon olive oil

2 tablespoons chopped fresh rosemary leaves

1 teaspoon salt

1 teaspoon pepper

1 boneless leg of lamb, rolled and tied (about 4 to 4 ½ pounds)

Directions for Pomegranate Roasted Leg of Lamb
In a small bowl whisk together all ingredients (except lamb!). Place lamb on roasting rack in roasting pan. Baste lamb every 15 minutes and roast at 350 degrees for 20 minutes per pound or until desired degree of doneness: 145 degrees for medium-rare, 160 degrees for medium and 170 degrees for well. Remove from oven, cover and let stand for 10 minutes. The internal temperature will rise approximately 10 degrees.

Sprinkle with pomegranate seeds and serve with pan juices.

Courtesy of Lava Lake
Lava Lake Leg of Lamb

Ribeye Steak with Mushrooms and Red Wine Sauce

2 La Cense Ribeye Steaks
2 teaspoon black peppercorns
Coarse salt
Splash of cooking oil
1 shallot
1/2 lb mushrooms
1/2 cup red wine
1 tablespoon flat parsley, plus garnish
1 teaspoon fresh thyme
2 tablespoon butter

Directions for Ribeye Steak
Defrost Ribeye. Sprinkle with crushed black peppercorns and salt. Mince shallots, cut mushrooms into 1/4" slices, chop parsley and thyme.

Make a heavy-duty pan very hot. Pour in a splash of oil and add steaks. Sear for 6-7 minutes on each side for a medium-rare steak.

Remove and deglaze the pan with red wine. Scrape the meat bits off the pan and cook wine down to 2 tbsp. Pour out and put aside.
Using the same pan, add 1 tbsp butter and sauté shallots on medium heat until translucent. Add mushrooms. After they have given up a bit of moisture, add the herbs. If the mushrooms haven't given up much liquid, you can add 1/4 cup of water. Cook for a few minutes. Pour on a plate and lay slices of steak on top. Sprinkle coarsely chopped parsley for garnish.

Enjoy!

Courtesy of La Cense
La Cense Rib Eye Steak

Kathryn's Peanut Brittle

1 1/2 cups sugar
1/2 cup light corn syrup
2/3 cup water
2 cups raw redskin peanuts
1 tablespoon butter
1 teaspoon baking soda

Combine sugar, corn syrup and water in a large saucepan. Cook, stirring occasionally, to a soft ball stage (until small amount of syrup mixture dropped into cold water forms a soft ball and flattens when removed from water).

Add peanuts and cook several additional minutes until peanuts are parched.

Add butter and baking soda. Stir thoroughly as mixture foams. Pour into buttered dish and spread to about 1/4 inch thick. Cool and break into pieces.

Courtesy of Kathryn Cade, Slaton, Texas

America's Best Nut Company Raw Redskin Peanuts

Cranberry Couscous Salad

6 cups of cooked couscous
1/2 cup of red onion, chopped
1/2 cup dried cranberries
1/2 cup walnuts, coarsely chopped

Dressing: Grated rind and juice of one large orange (1/2 cup juice)
1/3 cup Tait Farm Cranberry Shrub
3/4 cup canola oil 1 TBL ground coriander
1/4 tsp. ground allspice Freshly ground black pepper to taste
1 1/2 tsp. salt

Beat together dressing ingredients and pour over salad ingredients. Serves 8

Courtesy of Tait Farm Foods

Tait Farm Fruit Shrubs

Smoked Turkey And Chutney Wraps

Large flour tortillas
Smoked turkey
Tait Farm Tomato Chutney (other chutneys work as well)
Whipped cream cheese
Shredded lettuce, grated carrots, sliced scallions

Spread tortillas with the cream cheese, leaving a 1-2 inch border all around. Sprinkle on lettuce, carrots and scallions. Lay slices of smoked turkey on top of vegetables. Spread a row of chutney along the side closest to you. Roll the wrap tightly. Slice in half on a diagonal. The wraps may also be sliced into 1 inch lengths and skewered with toothpicks and then served as an hors d'oeuvre. They can also be wrapped (whole) in plastic film and refrigerated until you wish to serve them.

Courtesy of Tait Farm

Tait Farm Fruit Chutney
Ham I Am Hickory Smoked Turkey

Honey Dijon Carrots

6 large carrots
1/4 cup Dijon mustard
1/4 tsp salt
1/2 cup honey
1/4 tsp pepper
2 Tbsp chopped chives
1/4 cup butter
Parsley for garnish

Wash, pare and slice carrots. Cook in boiling salted water until crisp-tender and drain. In a small saucepan combine butter, seasonings, mustard, honey and chives. Cook, stirring until well blended, about 3 minutes. Mix sauce gently with carrots, heat. Garnish with parsley and serve. This is a popular family dish year round, but especially around the holidays. Serves 6

Courtesy of Bee-Pure Honey

Bee Pure Honey

Pear-tini

3 Parts Vodka (Square One Organic Vodka)
1 Part Cinnamon Pear Maple Syrup
Vermouth (Martini & Rossi)
Brown Sugar
Bartlett Pear

Start with a chilled martini glass. Give a light misting of Vermouth in the glass and dip rim of glass in brown sugar. Shake vodka and Cinnamon Pear Maple Syrup with ice, strain into chilled glass.

Garnish with slice of Bartlett pear. Enjoy!

Courtesy of A Perfect Pear

Cinnamon Pear Maple Syrup

Apple Pecan Squash

1 large acorn squash
1 large Jonathan Apple

Slice, peel, remove seeds, and arrange slices in a shallow dish with 1 inch of water. Bake in microwave until tender and drain.

1/2 stick butter or margarine
1/2 cup brown sugar
2 teaspoons lemon juice
1 cup small pecan pieces

Melt butter and blend with sugar, lemon juice and pecans.  Pour over sliced squash and apples.  Sprinkle with cinnamon and bake at 350º F. for 10 minutes.

Courtesy of San Saba Pecan Company

San Saba River Pecans