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
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
Southern Pecan Carmel Cake
Yields: 12 servings
Note: One time when I was testing this recipe I did not have milk and used heavy cream, the result was delicious.