Recipe of the Week: Berry-Pecan Platter

The following recipe from SurvivalBlog reader Granny M. is for her Berry-Pecan Platter.

Ingredients

•  3 cups granulated sugar
• 1 cup rough-chopped pecans
• 1/2 cup butter
• 1/2 cup of heavy cream
• 1 1/2 cups each of chopped fresh strawberries, whole blueberries, and whole raspberries
• 1 tablespoon lemon zest
• Mint garnish

Directions

1. Place berries in a bowl and fold in one cup of sugar and lemon zest. Refrigerate until well chilled.
2. In a medium saucepan, add butter and 2 cups of sugar over medium high heat. Stir constantly until butter turns a caramel color. The pan will be very hot — be careful!
3. Remove the pan from the heat.
4. Carefully fold in the heavy cream and pecans.
5. Line a heat-proof, buttered bowl with plastic wrap, overlapping ends about 1 inch.
6. Place the mixture in a bowl.
7. Cover with plastic wrap and refrigerate until mixture hardens.
8. Remove plastic wrap cover.
9. Using the overlapping ends of plastic wrap, turn the hardened mixture onto a flat surface with a serving dish under it.
10. Invert until the hardened mixture is free-standing on the plate.

SERVING

Remove the remaining plastic wrap just before serving. Fill with berries. Garnish with a sprig of mint.

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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!