Toasted Pecan Date Bread
The recipe Toasted Pecan Date Bread could satisfy your Southern craving in approximately 45 minutes. This recipe serves 10. One portion of this dish contains roughly 4g of protein, 9g of fat, and It works well as a bread. It is a good option if you're following a vegetarian diet. A mixture of baking powder, evaporated cane juice crystals, vanilla, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
Spread the pecans on a baking sheet and toast at 350 degrees F for about 7 minutes.
Let cool, and then chop.Reduce the heat of the oven to 325 degrees F. Grease and flour a standard size loaf pan – mine is about 8 1/2 by 4 1/2, but a slightly wider one would be okay too.
Put the dates, boiling water and butter in a large mixing bowl and stir well. Stir in the vanilla.In a second bowl, thoroughly stir together your flour, baking powder, salt and sugar.With a spoon, gradually stir the flour mixture into the date mixture until it is well-mixed, but do be careful not to overbeat. Stir in the egg. When egg is incorporated, stir in the toasted pecans.
Transfer to the loaf pan.
Bake on center rack of oven at 325 F for 50 minutes to 1 hour. Mine took one hour, but if you use a wider loaf pan the bread might be done a little bit sooner.
Let cool in pan for about half an hour, then turn from pan and let cool completely.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.
Forge Cellars Classique Riesling
#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.