Journal

Schermer at Home: MK Hennigan

At Schermer, our mission is rooted in our pride for growing the finest pecans, but our community of passionate home cooks is what keeps us going. We are endlessly motivated by your stories and recipes featuring our beloved tree nut that are rooted in family, tradition, and the entrepreneurial spirit.

MK Hennigan's love of cooking started in her grandmother's kitchen and was nurtured by an innate curiosity to learn as much as she could through reading cookbooks, traveling and watching her entertaining mentors. In 2020 she pivoted from a corporate career to start her blog "In the Curious Kitchen" dedicated to sharing innovative food and entertaining ideas inspired by her Southern roots.

MK is the antidote for any holiday entertaining intimidation; recipes honor tradition while respecting the demands of every modern day hostess. MK shared with us three of her most treasured holiday recipes - an easy yet impressive Fig & Pecan Crostini, a signature Pumpkin Roulade enhanced with bourbon soaked pecans, and a sure-to-impress Southern Pecan Caramel Bundt Cake.

Fig & Pecan Crostini
Yield: 12 servings

Preheat oven to 350° F

Ingredients:

1 french baguette
Olive Oil
Kosher Salt & course ground pepper
1-8.5 ounce jar fig spread or you can make your own Fig Jam
1- 15 ounce container Ricotta cheese, whole milk
1 cup chopped Spiced Pecans
1/4 cup honey
8 figs cut in to thin slices
Spiced Pecans and Thyme sprigs for garnish

Directions:

Slice baguette into thin slices, placed on parchment lined cookie sheet. Drizzle each slice with olive oil and season with Kosher salt and pepper.
Bake for 13 to 15 minutes in 350°F oven.
While crostini’s are baking. Place ricotta cheese in bowl, using a hand mixer whip for 2 minutes until lumps are removed. Stir in honey and chopped pecans.
Slice figs and set aside.
Remove crostini’s from oven once crispy and golden brown, allow to cool. Spread each slice with fig jam, edge to edge. Top the jam with a dollop of the ricotta mixture. Garnish with sliced fig and spiced pecan. Add a sprig of thyme as garnish.
Arrange on a platter and serve to guests. Cheers.

Fig and Pecan Crostini

Pumpkin Roulade
Yields: 8 Servings

Serving suggestions: Serve on a platter, dust Pumpkin Roulade with powdered sugar

Preheat oven 375°F
Prepare cookie sheet with parchment paper

Ingredients:

3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
3 large eggs, at room temperature
1 cup granulated, white sugar
3/4 cup pumpkin puree
1/2 cup chopped pecans soaked in 1/4 cup bourbon for at least 15 minutes, Schermer Pecans are my favorite
1/2 cup powdered sugar

Filling:

12 ounces cream cheese
1/4 sifted powdered sugar
2 tablespoon milk
1/4 cup minced candied ginger

Directions:

Preheat oven to 375°F. Spray cookie sheet with parchment paper with cooking spray, be generous.
In a bowl, sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, whisk to combine.
Place eggs and sugar in the bowl of an electric mixer with paddle attachment, beat at medium speed until thickened, about 2 minutes. Turn mixer on low, add in pumpkin purée and soaked pecan until combined. Slowing spoon in flour mixture, mix just until combined. Remove bowl from mixer and stir by hand as needed. Pour pumpkin mixture into prepared pan for 10 to minutes until cake springs back.

Pumpkin Roulade

Southern Pecan Carmel Cake
Yields: 12 servings

Ingredients:

2 sticks butter, softened
1/2 cup Crisco,
2 cups light brown sugar
1 cup white sugar
5 eggs
1 cup Schermer pecans, chopped fine
3 cups all purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla

Caramel Glaze:

1/4 cup unsalted butter
1/2 cup packed light brown sugar
1/3 cup whipping cream
1 cup powdered sugar, sifted
1 cup pecans, chopped

Directions:

Spray tube or bundt pan with baking spray and flour, preheat oven to 350° F.
Cream together butter and Crisco, mix until fluffy, add in brown and white sugar slowly. add in eggs, one at a time. Beat for 3 minutes.
In a separate bowl mix together dry ingredients. Add dry ingredients to butter mixture, alternating with milk until all ingredients are incorporated, do not over mix. Stir in pecans.
Bake for 1 hour and 10 minutes, do not open door. Test for doneness with wooden pick until comes out clean. Once the toothpick is clean remove from oven and tap of counter 3 to 4 times, rest in pan for 30 minutes. Next, invert on wire rack and cool for an additional 15 minutes. Remove from pan and allow to fully cool.
For glaze, place butter, brown sugar and cream in saucepan, place over medium heat. Bring to boil and stir constantly. Remove from heat and whisk in sifted powdered sugar. Let glaze sit for 15 minutes, whisk and spoon over cake. Garnish with chopped pecans.

Note: One time when I was testing this recipe I did not have milk and used heavy cream, the result was delicious.

This recipe would be a perfect ending to a wonderful meal of Braised Short Ribs. How about a Bourbon Hot Toddy with your cake.

MK Hennigan Bundt Cake