Friday, October 28, 2011

Pecan-Rasberry Salad Dressing

After yesterday's post, I really wanted to find something that people would like that involves the Kinloch Plantation pecan oil. Not only have I cooked it with it myself, but most of my friends and family cook with it as well. I can honestly say that I can taste the difference between olive oil and pecan oil. So much better tasting, and it is even healthier than olive oil. So I decided to go for a salad dressing recipe. If you try this recipe you will really be able to taste the greatness of the pecan oil.


This is a simple and super yummy recipe. This recipe comes from the Kinloch Plantation pecan oil website.


PECAN-RASPBERRY SALAD DRESSING
  • 2 T. Kinloch Plantation Pecan Oil
  • 2 T. Raspberry Blush Vinegar
  • 2-3 T. Sugar or artificial sweetener
Mix in cruet and shake well. Best if made in time to sit awhile.
Serves 2. (Can be mixed in larger amounts and stored in frig.)

Serve over:

Lettuce or mixed greens of choice
Mandarin oranges
Thin sliced Granny Smith apples
Toss and top with toasted pecans

Any variations of greens, lettuce and nuts or fruit can be used.

Hope you enjoy!! Don't forget: You can order this pecan oil straight from our website
local-318-448-3139
toll free- 1-877-772-3139

Thursday, October 27, 2011

Kinloch Plantation Pecan Oil- BETTER than olive oil

Kinloch Plantation pecan oil is for the everyday gourmet. You will love it's light and nutty, yet neutral flavor giving it the versatility to use with most foods. It has the unique ability to enhance the flavor of ingredients instead of overpowering them, and pecan oil does not leave any greasy aftertaste!

The oil is the perfect source for a healthy, balanced oil low in saturated fat. Its favorable nutritional qualities challege many of the popular oils such as canola, grape seed and even the even-popular olive oil.

52% Oleic Acid (mono unsaturated fat)
38.5 Linoleic Acid (poly unsaturated fat)
9.5% saturated fat

Pecan oil strikes a great balance between the known benefits of mono and poly unsaturated fatty acids to provide the dual advantage of both. The high smoke point of the 470 degrees and light balanced neutral flavor make Kinloch Plantation pecan oil the perfect, healthy choice.

Kinloch pecan oil is an ecological sound product that is made from the pecan nut. No additives, preservatives, or solvents are used at any point in the production of Kinloch Plantation pecan oil. There is no need for hybrid or genetically engineered crops. Our pecan oil is a "certified product of Louisiana."



Pecan oil is 100% natural pecan oil. We guarantee every batch of pecan oil which assures you the freshest and best quality pecan oil available. It contains NO cholesterol, NO sodium, and NO preservatives such as TBHQ or BHT. It is NOT hydrogenated and contains NO solvents and NO trans fatty acids or free fatty acids. Our pecan oil is expeller pressed.

Great ways to cook with your Kinloch Plantation Pecan Oil:
-make a vinaigrette
-use it to sautee vegetables
-sear meats or seafood
-use it in your pancakes
-mix it in with your brownies or cakes
-even use it to fry your favorite foods in
-give as a gift

Rosalie Pecans keeps instock year round- 1L, 750mL, 500mL, 250mL, and 100mL!

Make your order today at http://www.rosaliepecans.com/

or call us at 318-448-3139
toll free: 1-877-772-3139

Wednesday, October 26, 2011

Southern Pecan Pie

Last night I searched the internet for a super recipe with pecans. I wanted something different that would catch people's attention. But then I thought to myself, " Let me just start of original". So I picked a classic pecan pie. Thanksgiving is nearing and I think I might try to make one. I love pecans and I love pecan pie!

I borrowed this recipe from Nikki off of allrecipes.com. According to the website it is a 4.5 out of 5 stars. It has great reviews and 2, 981 people have saved this recipe as their favorite. So I feel confident that this is a delicious pecan pie.

Southern Pecan Pie


Original Recipe Yield 1 pie


Ingredients
3 eggs
1 cup white sugar
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups of Rosalie pecan halves (or pieces)
1 recipe pastry for a 9 inch single crust pie


Directions
1. Preheat oven to 400 degrees F (205 degrees C).
2. Beat eggs slightly in a medium bowl. Beat sugar, and then blend syrup, butter or margarine, vanilla, salt, and place Rosalie Pecans on top. (Some people use the halves, I prefer the small pieces!)
3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 35 to 40 minutes. The pie should be brown and slightly puffed.
4. Serving with vanilla ice cream or coffee tops this pie off!!


Please respond with any corrections or changes that you might feel will make this pecan pie even more delicious! We love to hear what you have to say.


If you would like to order the best tasting pecans, visit our website www.rosaliepecans.com or call us at 318-448-3139 or toll free 1-877-772-3139!!




 

Tuesday, October 25, 2011

History of Rosalie Plantation

Rapides Parish, Alexandria, Louisiana (June 1999)

Rosalie Plantation is located on a portion of an original Spanish land grant made to Daniel Clark late in the 18th century. Clark, a New Orleans businessman and statesman, was appointed U.S. Consul to New Orleans in 1799; he also served briefly as acting governor of Louisiana. He is remembered, too, as the father of Myra Clark Gaines, whose lawsuits tied up New Orleans property settlements throughout the 19th century.

The property changed hands several times until purchased in 1832 by Gervais Baillio, son of Pierre Baillio of Kent Plantation House where Gervais was born. After attending Harvard for 3½ years, Gervais came home in his senior year to marry Sarah Rebecca Leonard and settle at Rosalie. It is believed that he built Rosalie in the early 1830s, although some records indicate part of the house existed under previous owners. The house, described by architectural historians as a "settler’s house", was constructed of cypress, handmade brick and bousillage (deerhair and mud) on cypress laths. The handhewn beams, visible in the attic and underneath the house, were put together with large pegs of locustwood. Other details of construction easily noted today are cypress posts on the front gallery showing crosscut saw marks, cypress siding on the front porch, wavy glass window panes, and pegged, mortised and tenoned interior doors. Under the present oak parquet floors (added in 1947) are tongue-in-groove 1" thick pine floors.

Baillio, a sugar planter, served as a magistrate in nearby Avoyelles Parish and was known as "Judge Baillio". He was a member of the Board of Supervisors of the Louisiana State Seminary at Pineville, Louisiana, forerunner of LSU which opened in 1859. Its first superintendent was William Tecumseh Sherman, who resigned in 1861 at the Civil War’s onset to return to the United States Army. It is substantiated by Baillio family history that Baillio’s association with Sherman saved Rosalie from destruction during the Red River campaign. Union troops under General Nathaniel Banks burned Alexandria on May 13, 1864. The Rapides courthouse was destroyed in the fire, eliminating the area’s early records. Most outlying plantations were razed as well, including Mooreland, the home of Baillio’s neighbor and brother-in-law, Gov. Thomas Overton Moore. A copy of the orders from a Col. Scott of the Iowa Infantry to "spare the life and property of Judge Baillio" can be seen at Rosalie today. Baillio’s name is on the first LSU building’s cornerstone displayed on the Baton Rouge campus; his portrait is one of three related to the university’s founding that hangs at LSU, the other two being Sherman and General George Mason Graham.

Baillio died in 1889. His descendants owned Rosalie until it was sold to the M.L. Laird family in 1929. In 1946 the plantation was purchased by Mr. & Mrs. Homer Harris, who remodeled and modernized the interior. Much of the surrounding land was sold by the Harrises in 1965, and in March of 1973 Mr. Harris’s widow sold the home and the four acres surrounding it to Dr. & Mrs. Tom Norman. Later the Normans purchased 150 more acres and the massive brick skeleton of Rosalie Sugarmill, today the center of the family pecan orchard which includes 2500 pecan trees of several varieties.

Hope Johns Norman

Welcome-Rosalie Pecans

Greetings Pecan-Fan-a-tics!!!!

We are Rosalie Pecans and have begun this blog to share with all the pecan lovers great recipes, pecan ideas, and anything that may deal with the use of pecans.

I want to share a little bit about ourselves! We are a pecan retail store located in Alexandria, LA.We are a plantation/farm. We have over 100 acres and over 1500 pecan trees. We take care of our trees and begin harvesting them every fall season. It is October now and we have begun harvest, but once we start , it takes a few weeks for the pecans to be shelled, sorted, and cleaned. We hope to have the new crop ready for shipping in the next 2 weeks. I will blog in much more detail the history of Rosalie Plantation for another day.

You may visit our website at  www.rosaliepecans.com.
Also visit us on Facebook  http://www.facebook.com/RosaliePecans.
And also follow us on Twitter  http://twitter.com/#!/RosaliePecansLA.