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Active Time:1 hr 10 minsTotal Time:2 hrs 15 minsServings:12Yield:12 servingsJump to Nutrition Facts
Active Time:1 hr 10 minsTotal Time:2 hrs 15 minsServings:12Yield:12 servings
Active Time:1 hr 10 mins
Active Time:
1 hr 10 mins
Total Time:2 hrs 15 mins
Total Time:
2 hrs 15 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSpiced Pecans1largeegg white1tablespoonwater6tablespoonssuperfine sugar½teaspoonkosher salt¼teaspoonground allspice¼teaspoonground clove¼teaspoonground nutmegpinchof ground cinnamonpinchof cayenne pepper4cupspecan halves (about 1 pound)Lady & Larder’s Deviled Eggs6largeeggs3tablespoonsmayonnaise2tablespoonsfinely chopped celery½teaspoonDijon mustard1pinchof Kosher saltHot sauce & ground pepper for servingPimiento Cheese Dip8ouncessharp Cheddar cheese, crumbled½cupmayonnaise2ouncesreduced-fat cream cheese, softened3tablespoonsdrained jarred chopped pimientos⅛teaspoonAleppo pepper⅛teaspoonground pepper2tablespoonssweet pickle relish2tablespoonsfinely chopped chives1teaspoonyellow mustardAppetizer Board½cupcornichons¼cupgrainy mustard1 ½cupsPimiento Cheese1(8 ounce)log chèvre2tablespoonspepper jelly3cupsSpiced Pecans1 recipe Lady & Larder’s Deviled Eggs8ouncesthinly sliced smoked ham1medium peach (or other summer stone fruit), sliced1cupcherries24buttery crackers or pretzels
Cook Mode(Keep screen awake)
Ingredients
Spiced Pecans
1largeegg white
1tablespoonwater
6tablespoonssuperfine sugar
½teaspoonkosher salt
¼teaspoonground allspice
¼teaspoonground clove
¼teaspoonground nutmeg
pinchof ground cinnamon
pinchof cayenne pepper
4cupspecan halves (about 1 pound)
Lady & Larder’s Deviled Eggs
6largeeggs
3tablespoonsmayonnaise
2tablespoonsfinely chopped celery
½teaspoonDijon mustard
1pinchof Kosher salt
Hot sauce & ground pepper for serving
Pimiento Cheese Dip
8ouncessharp Cheddar cheese, crumbled
½cupmayonnaise
2ouncesreduced-fat cream cheese, softened
3tablespoonsdrained jarred chopped pimientos
⅛teaspoonAleppo pepper
⅛teaspoonground pepper
2tablespoonssweet pickle relish
2tablespoonsfinely chopped chives
1teaspoonyellow mustard
Appetizer Board
½cupcornichons
¼cupgrainy mustard
1 ½cupsPimiento Cheese
1(8 ounce)log chèvre
2tablespoonspepper jelly
3cupsSpiced Pecans
1 recipe Lady & Larder’s Deviled Eggs
8ouncesthinly sliced smoked ham
1medium peach (or other summer stone fruit), sliced
1cupcherries
24buttery crackers or pretzels
DirectionsTo Prepare Spiced Pecans: Preheat oven to 275 degrees F. Line a rimmed baking sheet with parchment paper.Whisk egg white, water, sugar, salt, allspice, cloves, nutmeg, cinnamon and cayenne in a large bowl. Add pecans and stir to coat evenly. Spread in a single layer on the prepared pan.Bake for 30 minutes. Rotate the pan from back to front and continue baking until the nuts are crispy and dry to the touch, about 30 minutes more. Let cool completely on the pan, about 20 minutes. Break apart before serving.To Prepare Lady & Larder’s Deviled Eggs: Place eggs in a single layer in a medium saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook for 10 minutes. Immediately transfer the eggs to a bowl of ice-cold water and let stand until cool enough to handle.Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a medium bowl. Add mayonnaise, celery, pickle relish, chives, yellow and Dijon mustards and salt to the yolks. Mash with a fork until chunky.Spoon about 1 tablespoon of the filling into each egg white half. Drizzle with hot sauce and pepper, if desired.To prepare Pimento Cheese Dip: Combine Cheddar, mayonnaise, cream cheese, pimientos, Aleppo and ground pepper in a food processor. Pulse, scraping down the sides as necessary, until smooth, about 45 seconds.To assemble board: Place cornichons, mustard and cheese dip in separate small bowls. Place chèvre on a plate and top with pepper jelly. Arrange the bowls and plate on a large board, platter or tray along with pecans, deviled eggs, ham, peach (or other fruit) slices, cherries and crackers (or pretzels).TipsSee more beautifulappetizer boards.To make aheadThe spiced pecans and pimiento cheese dip can be made 1 week ahead. The deviled eggs can be made 1 day ahead. Some of these recipes make more than 12 servings, so you’ll likely have leftovers.Originally appeared: EatingWell Magazine, June 2019
Directions
To Prepare Spiced Pecans: Preheat oven to 275 degrees F. Line a rimmed baking sheet with parchment paper.Whisk egg white, water, sugar, salt, allspice, cloves, nutmeg, cinnamon and cayenne in a large bowl. Add pecans and stir to coat evenly. Spread in a single layer on the prepared pan.Bake for 30 minutes. Rotate the pan from back to front and continue baking until the nuts are crispy and dry to the touch, about 30 minutes more. Let cool completely on the pan, about 20 minutes. Break apart before serving.To Prepare Lady & Larder’s Deviled Eggs: Place eggs in a single layer in a medium saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook for 10 minutes. Immediately transfer the eggs to a bowl of ice-cold water and let stand until cool enough to handle.Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a medium bowl. Add mayonnaise, celery, pickle relish, chives, yellow and Dijon mustards and salt to the yolks. Mash with a fork until chunky.Spoon about 1 tablespoon of the filling into each egg white half. Drizzle with hot sauce and pepper, if desired.To prepare Pimento Cheese Dip: Combine Cheddar, mayonnaise, cream cheese, pimientos, Aleppo and ground pepper in a food processor. Pulse, scraping down the sides as necessary, until smooth, about 45 seconds.To assemble board: Place cornichons, mustard and cheese dip in separate small bowls. Place chèvre on a plate and top with pepper jelly. Arrange the bowls and plate on a large board, platter or tray along with pecans, deviled eggs, ham, peach (or other fruit) slices, cherries and crackers (or pretzels).TipsSee more beautifulappetizer boards.To make aheadThe spiced pecans and pimiento cheese dip can be made 1 week ahead. The deviled eggs can be made 1 day ahead. Some of these recipes make more than 12 servings, so you’ll likely have leftovers.
To Prepare Spiced Pecans: Preheat oven to 275 degrees F. Line a rimmed baking sheet with parchment paper.
Whisk egg white, water, sugar, salt, allspice, cloves, nutmeg, cinnamon and cayenne in a large bowl. Add pecans and stir to coat evenly. Spread in a single layer on the prepared pan.
Bake for 30 minutes. Rotate the pan from back to front and continue baking until the nuts are crispy and dry to the touch, about 30 minutes more. Let cool completely on the pan, about 20 minutes. Break apart before serving.
To Prepare Lady & Larder’s Deviled Eggs: Place eggs in a single layer in a medium saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook for 10 minutes. Immediately transfer the eggs to a bowl of ice-cold water and let stand until cool enough to handle.
Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a medium bowl. Add mayonnaise, celery, pickle relish, chives, yellow and Dijon mustards and salt to the yolks. Mash with a fork until chunky.
Spoon about 1 tablespoon of the filling into each egg white half. Drizzle with hot sauce and pepper, if desired.
To prepare Pimento Cheese Dip: Combine Cheddar, mayonnaise, cream cheese, pimientos, Aleppo and ground pepper in a food processor. Pulse, scraping down the sides as necessary, until smooth, about 45 seconds.
To assemble board: Place cornichons, mustard and cheese dip in separate small bowls. Place chèvre on a plate and top with pepper jelly. Arrange the bowls and plate on a large board, platter or tray along with pecans, deviled eggs, ham, peach (or other fruit) slices, cherries and crackers (or pretzels).
Tips
See more beautifulappetizer boards.
To make ahead
The spiced pecans and pimiento cheese dip can be made 1 week ahead. The deviled eggs can be made 1 day ahead. Some of these recipes make more than 12 servings, so you’ll likely have leftovers.
Originally appeared: EatingWell Magazine, June 2019
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Nutrition Facts(per serving)472Calories39gFat18gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
