| Title: | Haricots Verts with Crater Lake blue cheese and candied pecans |
| Wine Pairing: | Syrah/Shiraz, Rhone Blends |
| We Recommend: |
Unti 2006 Grenache |
| Ingredients: | 1 1/2 pounds haricots verts or other thin green beans, trimmed 1 cup Crater Lake Blue Cheese, coarsely crumbled For Candied Pecans: 1 large egg white 1/2 cup sugar 1 teaspoon freshly ground nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups pecan halves (8 to 9 ounces) |
| Instructions: | Prepare pecans first. Preheat oven to 300°F. Brush large rimmed baking sheet with butter. Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet, spacing apart; discard remaining coating. Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature. (Can be made 4 days ahead.) Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry. Toss Green Beans, Blue Cheese and Pecans. Can be served warm, but is also good cold. |