Here comes another “Hallmark moment," so how about a big shout out to pecans, the nut which is the celebrity food for the month of March. So for lack of any other inspiration for this week's column, I am going nuts for pecans.

In general, nuts are a nutrient-dense food that may not be as bad for you as once thought.

Granted, nuts are high in fat and calories, but fortunately they contain mostly monounsaturated fat that may actually help lower cholesterol levels and provide a minimum of protection against heart disease.

Nuts do contain fiber and minerals so they are probably a better choice than empty-calorie cookies and candies.

For optimum freshness, store nuts in the refrigerator or freezer. A light toasting improves the flavor of all nuts, even when used in a recipe that is going to be baked.

Spread a single layer of nuts on a baking sheet and toast in a 325°F oven for 5 or 6 minutes, shaking the pan once or twice during the cooking time. Sliced almonds will take a little less time and burn very easily so watch them closely.

Gooey caramel-pecan coffee

When you flip this coffee cake onto a platter you’ll find the yummy sticky topping with lots of toasted pecans.

For the topping:

• 3/4 cup packed light brown sugar
• 4-1/2 Tbsp. unsalted butter
• 3 Tbsp. light corn syrup
• 1-1/2 Tbsp. mild flavored honey
• 1 cup pecan halves

For the coffee cake:

• 6 Tbsp. unsalted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1-1/2 cups all purpose flour
• 2 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2/3 cup buttermilk**

To prepare the topping: Combine brown sugar, butter, corn syrup, and honey in a small saucepan set over medium heat. Cook and stir 5 minutes or until butter is melted and mixture is smooth. Spray a 9x2-inch round baking pan with non-stick spray and line with parchment; spray parchment as well. Pour hot topping into pan, coating bottom evenly. Sprinkle with pecans and set aside.

To prepare the coffee cake: Place butter in a large bowl and beat on medium speed of electric mixer until creamy. Add both sugars and beat 3 minutes or until light and fluffy. Beat in eggs and vanilla until blended.

Whisk flour, cinnamon, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with buttermilk, beginning and ending with flour mixture. Spread batter over caramel layer.

Bake in a preheated 350°F oven 40 to 45 minutes or until tester inserted in center comes out clean and top is firm to the touch. Cool on wire rack 8 minutes. Invert onto serving plate; drizzle with any caramel remaining in pan. Serve warm or at room temperature. Yield: 12 servings.

**To make your own buttermilk: add 1 Tbsp. lemon juice to a 1 cup measure. Add enough milk to equal 1 cup total. Stir and let stand 5 minutes. Measure out amount needed.

Peppy pecans

• 1/3 cup unsalted butter
• 2 Tbsp. Worcestershire sauce
• 1-1/2 tsp. garlic salt
• 1/2 tsp. seasoned salt
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/8 tsp. cayenne pepper
• 3 cups pecan halves
• 2 Tbsp. coarse salt

Melt butter in a large saucepan set over medium low heat. Add Worcestershire sauce, garlic salt, seasoned salt, cumin, chili powder, and cayenne and simmer, stirring a few times, for 5 minutes. Add pecans and stir to coat. Spread mixture out evenly on a baking sheet and bake in a preheated 325°F oven for 15-20 minutes, stirring after 10 minutes. Remove from oven and sprinkle with coarse salt; cool completely. Store in an airtight container. Yield: 3 cups.

Pecan pork medallions with creamy brie and blue sauce

For the cream sauce:

• 1/2 cup dry white wine
• 1 Tbsp. chopped shallot
• 1-1/2 cups heavy whipping cream
• 2 oz. brie cheese, chopped
• 1 oz. blue cheese, crumbled
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. hot pepper sauce
• 1/8 tsp. salt
• 1/8 tsp. white pepper
• FOR THE GARNISH:
• 1/3 cup dried tart cherries
• 3 Tbsp. port wine

For the pork:

• 1-1/2 lbs. pork tenderloin
• 1/2 cup chopped pecans
• 1/3 cup dry bread crumbs
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. butter

To prepare the sauce: Combine wine and shallot in a small saucepan set over medium heat. Bring to a boil and cook until liquid is reduced to about 2 Tbsp. Add the cream, both cheeses, Worcestershire sauce, pepper sauce, salt and white pepper. Bring just to a boil; reduce heat to medium low and cook 15 minutes or until slightly thickened.

To prepare the garnish: In small bowl, combine cherries and port wine, set aside for 10 minutes and then drain.

To prepare the pork: Cut tenderloin into 12 slices and flatten each to about 1/2-inch thickness. Place pecans in a food processor; cover and process until finely chopped. Combine pecans, bread crumbs, salt and pepper in a large zippy-type plastic bag; seal and shake to combine. Add pork, a few pieces at a time, and shake to coat evenly with pecan mixture.Melt butter in a large skillet set over medium-high heat. Cook pork in batches for 3-4 minutes on each side or until no longer pink. Remove from pan and place on platter. Drizzle pork with cheese sauce and garnish with cherries. Yield: 6 servings.

Pecan ice cream balls with chocolate fudge sauce

• 2-1/2 pints vanilla ice cream
• 2 cups pecans
• 1 bag (12 oz.) semisweet chocolate chips
• 1 can (14 oz.) sweetened condensed milk
• 4 Tbsp. unsalted butter
• 1 tsp. vanilla extract

Transfer ice cream from freezer to refrigerator for 15 minutes or until just slightly softened. Line a baking sheet with wax paper and place it in the freezer.

Spread the pecans on a rimmed baking sheet and toast in a preheated 350°F oven for 6-8 minutes or until fragrant and slightly browned. Let pecans cool completely and then coarsely chop. Transfer to a pie plate.

Using a standard ice cream scoop, scoop a 1/2-cup portion of ice cream onto the pecans and roll into a ball, pressing lightly to help the nuts stick. Transfer the ice cream ball to the prepared baking sheet in the freezer. Repeat with the remaining ice cream and pecans. Freeze the ice cream balls for at least 3 hours before serving.

Combine chocolate chips, condensed milk and butter in a medium saucepan and cook over low heat, stirring often, until the chips are completely melted and the sauce is smooth. Remove from heat; stir in vanilla. Place ice cream balls in a small bowl and drizzle with warm chocolate sauce. Yield: 10 servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.