Cooking with Paula Deen_-_November 2019

39 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

CHERRY CRANBERRY PECAN
RICE PILAF
Makes about 4½ cups

1 tablespoon olive oil
1 cup chopped red onion
2 cloves garlic, minced
1 cup Carolina gold or long-grain
rice
2 cups low-sodium chicken broth
¼ cup dried cherries
¼ cup dried cranberries
2 teaspoons chopped fresh
rosemary
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
½ cup chopped toasted pecans
Garnish: chopped fresh rosemary

1. In a large saucepan, heat oil over
   medium-high heat. Add onion; cook,
   stirring occasionally, until tender,
   about 3 minutes. Add garlic; cook until
   fragrant, about 1 minute. Stir in rice;
   cook, stirring occasionally, until lightly

browned, 2 to 3 minutes. Stir in broth,

cherries, cranberries, rosemary, salt,

pepper, and cinnamon; bring to a boil.

Reduce heat to medium-low; cover and

cook until tender, about 20 minutes.

2. Remove from heat; let stand,
   covered, for 5 minutes. Stir in pecans
   with a fork. Garnish with rosemary, if
   desired.

PECAN PRALINE SHEET CAKE

Makes 1 (13x9-inch) cake

1¾ cups fi rmly packed light brown

sugar

¾ cup unsalted butter, melted

3 large eggs

1 tablespoon vanilla extract

3 cups all-purpose fl our

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1½ cups whole buttermilk

1 cup roughly chopped pecans

Caramel Buttercream (recipe follows)

½ cup chopped candied pecans

1. Preheat oven to 350°. Line a 13x9-
   inch baking pan with parchment paper,
   letting excess extend over sides of pan.


2. In a large bowl, whisk together brown
   sugar and melted butter until combined.
   Add eggs, one at a time, whisking just
   until combined after each addition;
   whisk in vanilla.


3. In a medium bowl, whisk together
   fl our, baking powder, baking soda,
   and salt. Gradually add fl our mixture
   to butter mixture alternately with
   buttermilk, beginning and ending
   with fl our mixture, stirring just until
   combined after each addition. Fold in
   pecans. Spread batter into prepared pan.


4. Bake until a wooden pick inserted in
   center comes out clean, 35 to 40 minutes.
   Let cool in pan for 30 minutes. Using
   excess parchment as handles, remove
   from pan, and let cool completely on a
   wire rack.


5. Spread Caramel Buttercream onto
   cooled cake, and sprinkle with candied
   pecans. Serve with remaining caramel
   from buttercream. Store in an airtight
   container for up to 3 days.

Caramel Buttercream

Makes about 3½ cups

3 large egg whites, room

temperature

1 cup sugar

1½ cups unsalted butter, softened

¼ teaspoon kosher salt

1 (12.25-ounce) jar caramel topping

1. In the bowl of a stand mixer, whisk
   together egg whites and sugar. Place
   mixer bowl over a saucepan of simmering
   water. Cook, whisking occasionally, until
   mixture registers 155° to 160° on an
   instant-read thermometer.


2. Carefully return bowl to stand mixer.
   Using the whisk attachment, beat at high
   speed until stiff peaks form and bowl is
   cool to the touch, 5 to 7 minutes. Add
   butter, 2 tablespoons at a time, beating
   until combined. Beat in salt. Slowly add
   ⅔ cup caramel topping, and beat until
   smooth, about 2 minutes. (Reserve
   remaining caramel to serve with cake.)
   Use immediately.