Gouda Pecans Recipes

GOUDA PECANS

Steps:

• Either by hand or in a stand mixer, mix the gouda cheese, sour cream and Kosher salt together well. Chill for 15-30 minutes or until a spreadable consistency.
• Spread onto the flat side of a pecan and top with another pecan, bumpy sides facing out. You'll use a scant teaspoon on each pecan.
• Chill until ready to serve. I dusted mine with smoked paprika, which is optional. If adding one of the sauce variations, drizzle right before serving.
• If you tried this recipe, come back and let us know how it was in the comments or ratings!

GOUDA PECAN BITES

Steps:

• Bring cheese to room temperature in a medium mixing bowl (allow 30 minutes). Add sour cream and pecans. Beat with an electric mixer until combined and mixture is creamy. Cover and chill up to 1 hour. If mixture is too firm, let stand for a few minutes to soften before piping.
• To serve, spoon cheese mixture into a pastry bag fitted with a very large star tip (1/2 inch). Pipe cheese mixture onto assorted crackers and/or vegetable slices.

GRILLED PLUM SALAD WITH AGED GOUDA AND PECANS

Steps:

• For the dressing: Whisk the vinegar, honey, 3/4 teaspoon salt, and pepper to taste in a large bowl. Gradually whisk in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.
• For the salad: Heat a grill pan over medium-high heat. Brush the plums with olive oil and sprinkle with salt and pepper to taste. Grill the plums until slightly soft, about 1 minute per side. To get distinct grill marks, resist the temptation to move the fruit around on the pan as it cooks. Cut the plum wedges in half crosswise and toss with the dressing. Set the plums aside to marinate in the dressing for 15 minutes. (The salad can be prepared up to this point 1 hour before serving.)
• Right before serving, toss the greens with the plums and dressing. Divide the salad among 4 serving plates and scatter the cheese and pecans over the tops.

SPINACH-GOUDA-PECAN QUICHE

Steps:

• Preheat oven to 350°F.
• Put the pie crust in the pan and finish off the edges.
• Wisk together the eggs and milk and add some salt and pepper.
• Squeeze as much liquid as you can out of the spinach.
• Mix the spinach, pecans, and gouda into the egg mixture, reserving a little of the gouda to sprinkle on top.
• Bake at 350°F for 45 minutes.