Chocolate Pecan Baklava

I've seen different flavors of baklava, but it's usually the choice of nuts or syrup that differentiates them. I got to thinking that the baklava I usually make (walnut/cinnamon with honey) is similar to rugelach (the flavors, that is). And rugelach is often made with chocolate, so how come I've never seen chocolate baklava? (A real head scratcher.) So I made some. And it was good as it sounds. Another mystery solved. I'm a regular Jessica Fletcher (although if I keep eating this stuff, I'll be more of a Frank Cannon).

CHOCOLATE PECAN BAKLAVA
Yield: 24 (or 48 minis)

12 oz. bitter- or semi-sweet chocolate, finely chopped or grated (or mini choc. chips)

12 oz. (3 cups) pecans, finely chopped

8 oz. filo (phyllo) dough, defrosted

1 1/2 sticks unsalted butter, melted (or more if needed)

16 oz. (2 cups) brown rice syrup (can substitute Lyle’s Golden Syrup)

1/8 teaspoon salt

3 tablespoons amaretto (or other complimentary liqueur)

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1.      Stir together the chocolate and pecans in a medium bowl and set aside.

2.      Preheat oven to 300° F.  Brush a 13” x 9” baking dish with melted butter.

3.      Cut the filo into 13” x 9” rectangles (if it didn’t already come that size). In baking dish, place 1 sheet of filo; brush with butter.  Repeat 5 more times to make 6 layers of filo altogether (brushing each layer with butter).  Spread half of the chocolate/pecans over the filo.

4.      Layer 6 more sheets of filo over chocolate/pecans (brushing each sheet with butter).  Sprinkle with remaining chocolate/pecans. Repeat with 6 final layers of filo (brush top layer with butter too).

5.      Using a sharp knife, cut just halfway through layers in a triangle pattern to make 24 servings (cut lengthwise into 3 strips; cut each strip crosswise into 4 rectangles; then cut each rectangle diagonally into 2 triangles).  For minis: cut each triangle in half again to make smaller triangles.

6.      Bake for 1 hour and 25 minutes (or until top is golden brown).

7.      About 5 minutes before the baklava is ready, heat the brown rice syrup and salt until the consistency is thin and pourable. Remove from heat, stir in the amaretto.

8.      Spoon the hot syrup evenly over hot baklava. Cool in pan on wire rack for at least 1 hour, then cover with foil and let stand at room temperature.

9.      Finish cutting through layers with a sharp knife before serving.

chocolate and pecans
(I used ghirardelli mini chocolate chips)

Notice the little hand up top, sneaking some chocolate (it's
not easy baking with a 7-year-old chocolate freak around).

paper thin filo dough

brushing filo with butter

sprinkling on the chocolate/pecans

first layer of chocolate/pecans

brushing the next group of filo layers with butter

remaining chocolate/pecans

last layer of filo (already brushed with butter)

cutting halfway through (I like to
use a small serrated knife for this job)

cut into "normal" size baklava

cut into mini size (I like the mini size better)

brown rice syrup

baked baklava

spooning the syrup mixture over the hot baklava

one tray of chocolate pecan baklava

one piece of chocolate pecan baklava

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Pecan & Mushroom Burgers with Blue Cheese Sauce

I've realized something interesting about my daughter (well, interesting to me because I have to feed her). If I mash up food, form it into a patty and slap it on a bun, she'll eat it. It doesn't seem to matter what it is. Because she hates mushrooms, loathes onions (she's notorious for picking them out of everything), and if you put a pecan in front of her, she'll flick it across the table. But she liked these burgers. True, she wouldn't try the blue cheese sauce and opted to have hers with ketchup, but who cares. For all I know, it's even better with ketchup (of course I'll never know, because there's no way I'm passing up blue cheese).

PECAN & MUSHROOM BURGERS WITH BLUE CHEESE SAUCE

Makes 8 servings

Pecan & Mushroom Burgers:

2/3 cup bulgur

3/4 teaspoon salt, divided

1 cup boiling water

6 teaspoons extra-virgin olive oil, divided

8 ounces white or brown mushrooms, stems trimmed, wiped clean and chopped

1 1/2 cups chopped onion (1 large)

1 1/2 tablespoons balsamic vinegar

3/4 cup pecan halves

1 large egg, lightly beaten

1/2 cup fine dry breadcrumbs

freshly ground pepper, to taste

8 whole wheat buns (optional)

watercress, for garnish

Blue Cheese Sauce:

1/3 cup nonfat plain yogurt

3 tablespoons crumbled blue cheese (1 ounce)

1/2 teaspoon balsamic vinegar

1.      Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.

2.      Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.

3.      Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.

4.      Prepare blue cheese sauce: Combine yogurt, blue cheese and vinegar in a small bowl; blend with a fork to make a chunky sauce. Can make ahead (cover & refrigerate for up to 2 days).

5.      Combine the vegetable mixture and pecans in a food processor; pulse briefly until coarsely chopped. Add egg and the bulgur; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in breadcrumbs and pepper. Mix well.

6.      With dampened hands, form the mixture into 8 (1/2-inch-thick) patties, using about 1/2 cup for each. (Can be made ahead. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.)

7.      Using 2 teaspoons oil per batch, cook 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side. Meanwhile, split and toast buns, if using, to serve the burgers on. Garnish the burgers with watercress and the cheese sauce, if desired.

from The Essential EatingWell Cookbook

bulgur

soaked bulgur, draining

mushrooms and onions

I bought my mushrooms already sliced and didn't
bother chopping them any more finely (since they
were ending up in the food processor anyway).

adding the balsamic vinegar

mushroom mixture and pecans in the food processor

pulsed

bulgur and egg added

all mixed

mushroom mixture and breadcrumbs

mixed; ready to form into patties

frying the patties

flipped

pecan & mushroom burgers

crumbled blue cheese

adding yogurt
(I used thick Greek yogurt)

adding balsamic vinegar

blue cheese sauce

Because I used such thick yogurt, my sauce is very thick.

burger on a bun with blue cheese sauce & green leaf lettuce
(Obviously I didn't use watercress.)

pecan & mushroom burger with blue cheese sauce

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Spiced Pecans

Not to be confused with Sweet Cinnamon Pecans, these pecans are spicier, with just a hint of sweetness. I like pecans, but I don't have a thing for them in particular (I say that because I'm sure it looks that way with post #2 coming just two weeks after the first pecan post). I made these specifically to go on a salad that I plan on making tomorrow.  But I have to say, they're pretty good on their own...maybe in a bowl for that big New Year's Eve party. Or maybe to munch while you watch the ball drop by yourself and fall asleep in front of the tv with crumbs on your jammies (no shame, we've all been there).

SPICED PECANS

Yield: 1 pound (about 4 cups)

1 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (or more or less to taste)

1/2 teaspoon ground cinnamon

1/2 teaspoon finely grated orange zest

1 pound pecan halves

4 tablespoons unsalted butter

1/4 cup packed light brown sugar

2 tablespoons packed dark brown sugar

2 tablespoons water

1.      Line a half sheet pan with parchment paper and set aside.

2.      Mix salt, cumin, cayenne, cinnamon and orange zest together in a small bowl and set aside.

3.      Place the nuts in a 10-inch heavy skillet and set over medium heat. Cook, stirring frequently, for 5-8 minutes until they just start to brown and smell toasted.

4.      Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the pecans, approximately 5-7 minutes.

5.      Transfer nuts to prepared sheet pan and separate them with a fork or spatula. Allow to cool completely.  Store in an airtight container (can be stored up to 3 weeks).

adapted from Alton Brown

Mmm...can you smell the toasty nutty goodness? I didn't think so.

Sweet Cinnamon Pecans

If I could invite you all over to bask in the sweet smell of cinnamon wafting through my kitchen right now, I still wouldn't (because I'm very busy today and frankly, I don't know some of you).  So let me just tell you, the aroma is almost intoxicating.  I usually make a double batch, put them in pretty tins and give them as gifts around the holidays.  They may not be much to look at (that's where the colorful tins come in), but they're great because they taste good, don't need to be refrigerated and travel well.

 

These are sweet cinnamon (as opposed to spicy cinnamon, like red hots).  Nothing against those, although they do burn my tongue a little (but I'm a wimp, I can't really handle Altoids either).

SWEET CINNAMON PECANS

Yield: 1 pound

1 cup sugar (or any granulated sweetener, like maple crystals)

scant 3/4 teaspoon salt

scant 1 1/2 teaspoons ground cinnamon

1 egg white

1 tablespoon amaretto or frangelico (can substitute vanilla extract)

1 pound pecan halves

1.      Preheat oven to 250° F.  Line a rimmed baking sheet with parchment.

2.      In a large mixing bowl, mix together sugar, salt and cinnamon.

3.      In a separate large bowl, whip together egg white and amaretto until very frothy (just
shy of soft peaks).

4.      Add pecans to egg whites; stir to coat the nuts evenly.  Toss the nuts in the sugar mixture until coated.  Spread nuts on the prepared baking sheet.

5.      Bake for 1 hour, stirring every 15 minutes.  Let cool completely before sealing in an airtight container.

slightly adapted from allrecipes.com

frothy

pecans coated with sugar (before baking)

 looking festive in a bag with ribbon