Imported from YouTube

Creamy Pecan, Celery, and Herb Spread

Name: Creamy Pecan, Celery, and Herb Spread
Prep time: 20 min
Cook time: 15 min
Total time: 75 min
Yield: 8 servings
Cuisine: American
Ingredients: pecans (amount not stated; reserve about one-quarter after chopping for the topping); salt (for toasting the pecans; add a little more later if needed); butter (for toasting the pecans; include the pan butter in the mixture); fresh thyme (leaves removed from stems); celery (finely diced); heavy cream (a small amount); crème fraîche (amount not stated); shallot (grated; discard tough outer part); cream cheese (amount not stated); lemon zest (amount not stated); black pepper (amount not stated); spring onions (finely chopped for topping); baguette (to serve; amount not stated)

Recipe by Coco Larkin Cooks @CocoLarkinCooks · YouTube

Imported by Carla on SeeMeCook

A cool, creamy Thanksgiving starter combining buttery toasted pecans, celery, shallot, and fresh herbs with cream cheese and crème fraîche. Serve it with baguette for a rich, crunchy appetizer.

8 servings75 minAmerican

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Ingredients

pecans (amount not stated; reserve about one-quarter after chopping for the topping)
salt (for toasting the pecans; add a little more later if needed)
butter (for toasting the pecans; include the pan butter in the mixture)
fresh thyme (leaves removed from stems)
celery (finely diced)
heavy cream (a small amount)
crème fraîche (amount not stated)
shallot (grated; discard tough outer part)
cream cheese (amount not stated)
lemon zest (amount not stated)
black pepper (amount not stated)
spring onions (finely chopped for topping)
baguette (to serve; amount not stated)

Steps

1
Toast the pecans in a pan with butter and salt. When they are about halfway toasted, add the thyme leaves removed from their stems and return the pan to the heat.
2
Finely dice the celery. Grate the shallot with a Microplane, discarding its tough outer part.
3
After about 15 minutes total toasting time, remove the pecans from the pan and roughly chop them. Set aside about one-quarter for topping.
4
Put the remaining chopped pecans and diced celery in a bowl and mix. Add the butter from the pan.
5
Add a small amount of heavy cream, the crème fraîche, and grated shallot. Mix until the mixture is quite soft, then let the pecans cool for about 10 minutes.
6
Add the cream cheese, lemon zest, and pepper. Taste and add a little salt if needed; mix to combine.
7
Transfer the mixture to a serving platter and smooth it out. Top with finely chopped spring onions.
8
Refrigerate for about 30 minutes, or until ready to serve.
9
Just before serving, top with the reserved pecans. Serve with baguette.

Notes

The source gives no ingredient quantities, so amounts and serving yield are estimates or unspecified. The audio transcript first says to top with spring onions before chilling, then says to top with chopped spring onions and reserved pecans before serving; the method uses the clearer sequence of spring onion topping before chilling and reserved pecans at serving.