4 Showstopping Desserts for a Nuttier Holiday

Ingredients

1. Instructions

   1. On a microwave-safe plate, toss 1¼ cups of Fisher Pecan Halves with ½ teaspoon of cooking oil. Microwave in 1-minute intervals, stirring in between until pecans are toasted—about 3 to 7 minutes. Repeat with remaining pecans and ½ teaspoon of oil until all nuts are toasted. 
   2. In a food processor, grind whole shortbread cookies and half the toasted pecans into fine crumbs. Chop the remaining toasted pecans into small pieces. Combine all in a large bowl. 
   3. In a microwave-safe bowl, combine brown sugar, honey, maple syrup, bourbon, and butter. Microwave for 1-2 minutes, stirring every 30 seconds until butter is melted and brown sugar is dissolved. Add to dry ingredients. 
   4. Add salt, vanilla extract, and cider vinegar. Stir with clean hands until thoroughly mixed. 
   5. Scoop and shape pecan filling into balls and place on a parchment-lined sheet pan to freeze for at least 2 hours.  
   6. Just before removing balls from the freezer, melt dark chocolate and coconut oil in a microwave-safe bowl, heating in 15-second intervals and stirring each time, until very loosely melted. 
   7. Remove pecan balls from freezer. Using a fork, dip each truffle in chocolate, gently shaking off any excess before placing back on parchment paper. Top with chopped pecans before chocolate firms.  

   Variations 

   Replace dark chocolate with butterscotch chips — or try both! 

Ingredients

Instructions 

1. For Crust 

   1. Adjust oven rack to center of oven. Preheat oven to 325°F. Brush the bottom and sides of a 9-inch springform pan with butter. Set aside. 
   2. Using a food processor, grind Fisher Walnut Halves & Pieces and oats to fine crumbs. Empty into a medium bowl with salt, honey, and vanilla extract.  
   3. In a small pot over medium heat, bring butter to a boil. Reduce heat to low and continue to cook, scraping bottom of pan regularly with a silicone spatula, until butter solids begin to turn golden brown. Remove from heat and add to walnut mixture. Mix until thoroughly combined. 
   4. Press mixture into bottom of prepared springform pan evenly, into the edges and about ¼-inch up the sides. Bake for 10 minutes, then allow to cool for 30 minutes. 

2. For Filling 

   1. In the bowl of a stand mixer, beat cream cheese and sugar until fluffy, about two minutes. Scrape down bowl with a silicone spatula.  
   2. Add Greek yogurt, honey, salt, cornstarch, vanilla, nutmeg, and cardamom. Beat until completely combined, scraping bowl once.  
   3. Add eggs and yolk in two additions, beating for about a minute between each addition and scraping down bowl each time. 
   4. Remove bowl from mixer. Ensure ingredients are completely mixed. Brush sides of springform pan once more with butter, then pour filling over the cooled crust. Place springform pan on a cookie sheet and bake on center over rack.  
   5. Bake until top of cheesecake begins to lightly brown, outside edges of the cheesecake are firm, and cheesecake center wobbles very slightly (it will set as cake cools). Baking time is about an hour, but check intermittently after 35 minutes to gauge progress. 
   6. Cool cheesecake in the pan on a wire rack for 10 minutes, before carefully running a paring knife between the pan and the outside of the cake. Allow to cool to room temperature before chilling. Refrigerate for at least 5 hours before unmolding and serving. 
   7. Serve with a drizzle of honey or fresh honeycomb, fresh figs, toasted Fisher Walnut Halves & Pieces, and persimmon slices. 

Ingredients

Instructions

1. 1. Combine maple syrup, water, vanilla bean pod and scraped beans in a small saucepan. Bring to a boil, then remove from heat. Allow to cool, then chill while baklava bakes.  
      
   2. Preheat oven to 350°F. Pulse Fisher Pecan Halves in a food processor until finely chopped. In a large bowl, toss with cinnamon, cloves, brown sugar, and salt, then divide mixture into three equal portions. 
      
   3. Place a 12-inch cake pan upside-down on top of phyllo sheets. Carefully cut sheets into a circle around outside lip of pan. Remove pan and cover phyllo sheets with a damp towel and plastic wrap while you work. 
      
   4. Brush sides and bottom of cake pan with clarified butter. Layer 7 phyllo sheets into pan, brushing each with butter before adding the next sheet. 
      
   5. Evenly sprinkle the first ⅓ of the pecan mixture across pan. Repeat step 4 twice more, topping with final 7 sheets of phyllo dough, each brushed with butter except or the very top later. 
      
   6. Very gently press the baklava, working from center outward, to release any large pockets of air. Generously brush the top with butter. 
      
   7. Slice unbaked baklava into pieces, making sure to cut through every layer of phyllo (use an extremely sharp, narrow knife for the best results). For a festive design, consider a Nordic or Moravian star pattern. 
      
   8. Bake until layers are golden brown and crispy, about 45 minutes to an hour. Remove from oven and immediately pour cool maple syrup into the sliced grooves of the baklava and over top. Let cool and soak at room temperature for a minimum of 3 hours. Allow baklava to sit for 8 hours or preferably overnight. 

Ingredients

Instructions

1. 1. Preheat oven to 350°F. Toast 2 cups of Fisher Walnut Halves & Pieces (for filling and garnish) for about 8 to 10 minutes, until fragrant. Remove from oven and set aside to cool. 
   2. Pulse walnuts for crust in a food processor with sugar and salt until finely chopped. Mix with melted butter and orange zest, if using, until texture resembles wet, clumped sand.  
   3. Grease a 12-inch removable bottom tart ring with cooking spray and press ground walnut mixture evenly into bottom of pan. Bake for about 20 minutes or until crust is golden brown. Allow to cool to room temperature. 
   4. In a heatproof bowl over a pot of simmering water, combine chocolate, heavy cream, corn syrup, vanilla extract, and salt. Heat until completely melted, stirring regularly to avoid burning and create a smooth emulsion. Once melted and glossy, remove from heat and whisk in butter chunks until completely incorporated and smooth.  
   5. Let ganache rest and cool for 10 minutes, then whip by hand for about 30 seconds before stirring in toasted walnut halves. Pour filling into tart shell to set completely and chill. 
   6. While tart is chilling, make candied walnuts. Add remaining toasted walnuts, sugar, and butter to a pan. Cook over medium heat, stirring constantly until sugar melts and coats walnuts. Immediately remove from heat and spread out over a silicone mat or parchment paper sprayed with cooking spray. Season with a pinch of salt and separate walnuts with two spatulas to avoid large clumps. Top walnut fudge tart with a light sprinkle of flaky sea salt and candied walnuts before serving.