Zingerman’s Peppered Pecans

12 Tbsp butter, at room temperature
2 1/4 cups sugar
3 Tbsp freshly ground black pepper (or more)
1 1/4 tsp fine sea salt (I used 2 tsp kosher salt)
2 Tbsp ground cinnamon
1 1/4 tsp ground allspice
1 1/4 tsp ground cloves
1/4 tsp ground ginger
Pinch of ground cardamom
2 large egg whites
2 pounds raw pecan halves

Heat the oven to 325. In a large bowl, stir together the butter, sugar, pepper, salt, and spice (a pastry blender works well for this if your butter’s not quite at room temperature). Add the egg white and mix well. Add the pecans and mix thoroughly to coat well.

Spread the spice-coated nuts in a large roasting pan (or deep jelly-roll pan). Roast for 18 to 25 minutes, or until they are toasted through, turning every 5 minutes or so with a spatula.

Remove from the oven and continue turning every five minutes until the nuts reach room temperature. Will keep in airtight containers for 4 to 6 weeks.

Chicken Liver Pate

1 lb chicken livers, rinsed and drained
2 shallots, minced
3 cloves garlic, minced
1 Tbsp butter
1 tsp olive oil
1/4 cup chicken broth
1/3 cup dry white wine
1-2 Tbsp parsley, chopped roughly
3-5 leaves fresh sage, chiffonade
salt and pepper, to taste
pinch of sugar, if needed

Melt the butter and oil together in a large pan over medium heat. Add the shallot and garlic and saute until golden and soft, about three minutes. Add the chicken livers, broth, and wine to the pan. Stir, chopping up the liver with a wooden spoon or spatula. Reduce heat to medium-low, cover pan with lid, and let cook until the pink is almost out of the livers, about ten minutes. Uncover and raise the heat back to medium. Let the liquid reduce and the rest of the pink to leave the livers. When there is only a little liquid left, take off the heat and pour/scrape into a food processor. Add parsley, sage, salt, and pepper. Puree until smooth. Taste and adjust seasonings- if it’s bitter, add a little bit of sugar.

the hussy’s mini twice-baked potatoes

1.5 pounds small red potatoes (9-12)
3 slices bacon, diced
3/4 cup shallots, minced
3 cloves garlic, minced
1 tbsp butter
1 tbsp sour cream
1 tbsp buttermilk
3/4 cup sharp cheddar cheese
salt and pepper, to taste

Cook potatoes in boiling water 15-20 minutes or until tender; drain.

Brown bacon in a nonstick skillet over medium-high heat. Add shallots and bacon; turn heat down to medium and saute for five minutes or until softened.

Preheat oven to 350.

Cut potatoes in half; carefully scoop out pulp, leaving a quarter-inch shell. Add the butter, sour cream, and buttermilk to the potato pulp and mash with a fork; stir in cheese. Add to onion mixture, stirring well. Add salt and pepper to taste. Put about one tablespoon potato mixture into each shell. Arrange stuffed potatoes on a baking sheet and bake for about 30 minutes. At the end of baking, turn on the broiler and let the tops brown and puff up a bit, 3 to 4 minutes.