Once the cakes are fried, transfer to a baking sheet. After the first 4 cakes have been removed from the pan, pour out the butter, wipe the pan dry with paper towels and heat the remaining 1/4 cup clarified butter until hot. Repeat the cooking procedure with the remaining 4 pea cakes. When all of the cakes have been fried, place the baking sheet in the preheated oven until all of the cakes are hot, 4 to 5 minutes. Serve very hot.
Per serving: 403 calories; 19 g fat; 11 g saturated fat; 69 mg cholesterol; 17 g protein; 43 g carbohydrate; 7 g sugar; 8 g fiber; 1,242 mg sodium; 80 mg calcium
Recipe from “The Trellis Cookbook,” by Marcel Desaulnier
Yield: 8 servings
2/3 cup brown sugar, packed
3 tablespoons butter, melted
3/4 cup dark corn syrup
Grated peel of 1 orange, orange part only (no white pith)
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups pecan halves, chopped
1 1/2 cups pecan halves, whole
1 pie crust, such as 3-2-1 crust, below
Note: This pie freezes well.
Preheat oven to 325 degrees.
In a large bowl, combine the eggs, brown sugar, butter, corn syrup, orange peel, vanilla and salt. Whisk together by hand. Stir in the chopped pecans. Pour into the unbaked pie crust. Neatly arrange the perfect pecan halves on top of the filling. Bake until the filling is set and the pastry is nicely browned, 45 to 50 minutes. Serve slightly warm or at room temperature.
Per serving: 652 calories; 38 g fat; 12 g saturated fat; 135mg cholesterol; 8 g protein; 75 g carbohydrate; 55 g sugar; 3 g fiber; 357 mg sodium; 72 mg calcium
Recipe from “Nathalie Dupree’s Southern Memories,” by Nathalie Dupree
Yield: 2 pie crusts
12 ounces sifted all-purpose flour (2 3/4 cups plus 2 tablespoons)
8 ounces unsalted butter
1 teaspoon table salt
1/2 cup (4 ounces) ice water, see note
Note: Set aside a bowl of ice water. When it comes time to use it, measure out 1/2 cup of the ice water, without the ice, and use that.