Some of my fondest memories are those that evoke the images of time spent with my grandparents. Their homegrown vegetables and fruits taught me canning skills. More importantly, I learned that agricultural cycles were inexplicitly intertwined with my family’s sense of bonding. We gathered the harvest together, we prepared meals together and we dined together. There was a large grove of pecan trees behind their home. In November, with the north wind in pursuit, I gathered the autumn treasures for golden and bronze pies that marked the beginning of the Thanksgiving season. In honor of my grandparents and National Georgia Pecan Month, enjoy the Garden & Grove Table Celebration.
MUSHROOM PECAN APPETIZERS
Toast & crumble (in the food processor) 3 slices of onion buns Finely chop 3/4 cup of pecans (in the food processor) In a bowl, stir in the 2 above ingredients and 1/4 cup of grated Parmesan cheese. Salt & pepper as needed.
Break off the stems of fresh mushrooms. (Reserve for another dish.) Heat 1/4 stick of butter in skillet. When hot, add 1/4 cup of Sherry & stir. Place the cleaned mushroom caps in a skillet. Sauté and baste the caps by cooking at a low simmer and turning the mushrooms.
When the mushrooms are tender, remove and place each onto a baking sheet with the cap up. Fill each mushroom cap with the mixture. Drizzle the sauce onto each mound to add more flavor.
Heat just prior to serving.

KELLY’S PECAN CRUSTED CHICKEN
In a bowl mix together:
1 cup of sour cream 1/2 cup of buttermilk 1 teaspoon salt, 1 teaspoon pepper Marinate, at least one hour 1, a package of fresh chicken breast tenders (the tendon may be removed if time permits)
Roll the marinated & chilled chicken tenders in: Finely chopped pecans mixed with 2 teaspoons of orange zest.
Slice 2 oranges to create 1/4 inch thick slices. Line a casserole dish with the sliced oranges. Place the crusted chicken tenders on top of the orange slices. Bake 350 degrees until thoroughly cooked. (About 30 minutes) The orange flavor will be infused into this delicious main course.

NANNY’S PECAN PIE
2/3 cup sugar 3 eggs (beaten) 1 cup white or dark syrup 2 Tablespoons of melted butter 1 teaspoons vanilla flavoring 2 teaspoons of almond flavoring 1/2 teaspoon of vinegar 1 cup pecan halves or chopped
Combine the ingredients & mix well. Prepare your favorite pie crust. Pour the mixture into an unbaked pie shell. Bake 15 minutes at 425 (arrange any pecans halves that may have shifted or that you may wish to create a symmetrical design). Finish the pie at 350 degrees for 30 to 40 minutes.
* As a note to tea enthusiasts, I purchased a new hat for a tea party that I am officiating the tea service. The choice was from Polly Singer’s collection. Très Bon, Polly! The hat is beautiful and Polly’s service, style and shipping was impeccable. I can highly recommend her hats.