On the menu: Pecans

By HEIDI KNAPP RINELLA LAS VEGAS REVIEW-JOURNAL

10 years ago

Classic and chocolate pecan brittle is displayed at Ethel M Chocolates. It has a soft crunch because of the gentle texture of the hand-picked pecans, and it’s also available covered in chocolate.

Spaghetti squash with pecans is displayed at Hops & Harvest restaurant located at Tivoli Village in W. Las Vegas on Friday, Nov. 22, 2013. (Jeferson Applegate/Las Vegas Review-Journal)

The Salted Bourbon Panna Cotta with pecans is displayed at Du Forni restaurant located at 3555 S. Town Center Drive in W. Las Vegas on Friday, Nov. 22, 2013. (Jeferson Applegate/Las Vegas Review-Journal)

The Cheese & Cake is pictured at Buddy V’s restaurant located in the Grand Canal Shoppes in the Venetian hotel-casino in Las Vegas on Thursday, Nov. 21, 2013. (Jeferson Applegate/Las Vegas Review-Journal)

The Sweet Potato Pecan Pie is displayed at Lola’s A Louisiana Kitchen restaurant located at 241 W. Charleston Blvd., in Las Vegas on Thursday, Nov. 21, 2013. (Jeferson Applegate/Las Vegas Review-Journal)

Classic and chocolate pecan brittle

Ethel M Chocolates

Handmade classic brittle has a soft crunch because of the gentle texture of the hand-picked pecans, and it’s also available covered in chocolate, 13-piece box for $35.

Pecan squash

Hops &Harvest, Tivoli Village

Spaghetti squash is topped with toasted pecans, butter, brown sugar and apple juice, $4.

Panna cotta

Due Forni

Salted bourbon panna cotta is topped with vanilla gelato and toasted pecans, $9.95.

Cheese &Cake

Buddy V’s Ristorante, Grand Canal Shoppes

This seasonal dessert layers New York cheesecake upon spiced pumpkin cake and is served with a ginger-pecan shortbread cookie crumble and pumpkin butter, $9.

Sweet Potato Pecan Pie

Lola’s: A Louisiana Kitchen

Pecan pie and Louisiana sweet potato are a great combination, $5.99, or $6.99 with Chantilly cream.

If you have suggestions for On the Menu, please contact Heidi Knapp Rinella at Hrinella@reviewjournal.com or call 702-383-0474.