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Field to Feast: Holiday Pecan Delights

Christmas is just around the corner. To help with your holiday table, here are three delicious recipes from Cane Land Food’s CEO/Founder Yvette Bonanno that are sure to tantalize your taste buds. From the TWILA team, we hope you have a safe and very happy holiday season. Thank you for watching Field to Feast, and please let us know if there is a Louisiana ingredient that you would like to see profiled in a future episode.

Smile always,
Jenn Finley

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Goat Cheese & Fig Preserve Mini Balls Encrusted with Spiced Rum Pecan

  • 4 oz goat cheese

  • 4 oz cream cheese

  • 2 tbsp fig preserve

  • Pinch of kosher salt

  • 5 oz bag Spiced Rum Pecans, chopped

  1. In a medium size bowl, combine cheese, fig preserve and salt. Combine well. Use a small scoop and portion into 1/2 oz balls.

  2. Roll in your palm and roll the balls into chopped pecans.

  3. Refrigerate to firm the balls.

  4. Place on a cheese board with toothpicks.

Kale & Brussels Sprouts Caesar Salad With Spiced Rum Pecans

  • 1 bunch green kale, washed, rib removed and julienne

  • 1 pound Brussels sprouts, remove stem , cut in half and julienne

  • 1/4 cup fresh lemon juice

  • 2 tbsp dijon mustard

  • 1 clove of garlic

  • 1/2 cup extra virgin olive oil

  • 4 green onion white bottoms, chopped 3 tbsp Italian flat leaf parsley salt/pepper

  • 1 cup grated asiago cheese

  • 1/4 cup sun-dried cranberries

  • 5 oz Cane Land Spiced Rum Pecans, chopped

  1. In a mixing cup, combine lemon juice, mustard, garlic, olive oil, green onions, parsley, and salt/pepper. Use a hand held mixer to combine well, reserve.

  2. In a mixing bowl, add kale, Brussel Sprouts and dressing. Toss well and add cheese, cranberries and pecans

  3. Serve immediately.

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Baked Sweet Potato With Spiced Rum Pecans

  • 4 small sweet potatoes

  • 1 tbsp oil olive

  • 1 tbsp pumpkin spice

  • 4 tbsp butter, soften

  • 2 tbsp honey

  • Pinch of kosher salt

  • 2 oz Cane Land Spiced Rum Pecans, chopped

  1. On a sheet pan, lined with foil, place sweet potatoes and drizzle with olive oil and sprinkle with pumpkin spice.

  2. Place potatoes in the oven and bake for 50 minutes.

  3. In a small bowl, combine butter, honey, salt and spiced rum pecans. 

  4. Blend well.

  5. Remove from the oven, cut in half and scoop a generous portion of the butter, honey pecan mixture in each sweet potato.


Disclaimer: These are estimated measurements, and are flexible to your needs. Content and photographs are protected. We encourage you to share this recipe with family, friends and online. Post your photos with #fieldtofeast and tag us on Facebook, Twitter and Instagram.

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Visit Cane Land Food’s website, and follow them Facebook and Instagram.

Field to FeastMonica VelasquezPecans