This very special pecan pie recipe does not use corn syrup and therefore encompasses subtle layers of many flavors resulting in a tastier pie. Recipe compliments of Kaye Neuman
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Pecan pie, southern style!
This very special pecan pie recipe does not use corn syrup and therefore encompasses subtle layers of many flavors resulting in a tastier pie.
PREHEAT OVEN TO 450 DEGREES. Beat egg yolks well, but not frothy. Add honey, maple syrup, molasses, sugar, vanilla, butter, salt , bourbon, and mix well.
Spread the chopped pecans evenly in the bottom of the chilled pie crust. Pour the egg mixture evenly over the top. Place the pecan halves over the top. TURN DOWN OVEN TEMPERATURE TO 325 DEGREES. IMMEDIATELY PUT PIE IN THE OVEN. BAKE FOR 45 TO 60 MINUTES, UNTIL FILLING IS SET AND CENTER “JIGGLES” SLIGHTLY WHEN PIE IS GENTLY SHAKEN. COOL PIE ON RACK FOR 1 HOUR, THEN REFRIGERATE. BRING TO ROOM TEMPERATURE BEFORE SERVING.
For the pie crust
See "recipes"...."Pie crust that's tender, flaky and light"
Preheat oven to 350 degrees. Butter and flour a 9 inch cake pan. In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks and 3 tablespoons of sugar until light and ribbony. Beat in the chocolate mixture.
In another bowl, beat the egg whites and salt until soft peaks form. Slowly add the remaining 2/3 cups of sugar and continue to beat until stiff peaks form. Fold in the flour to the chocolate mixture and then fold in 1/3 of the egg whites into at a time until it's thoroughly incorporated. Pour into prepared cake pan.
Bake for 35 miinutes or until done. To check for doneness, insert a paring knife or toothpick in the center of the cake. It should come out dry. Remove from the oven and cool on a rack.
To make the raspberry filling
Puree the raspberry preserves in a food processor and stir in the liquor.
After the cake has cooled, slice it horizontally into 3 equal layers. S
Spread half of the raspberry filling on the bottom layer. Top with a second layer of cake. Spread the remaining raspberry filling and top with the last layer of cake. Chill for an hour.
To make the frosting
In a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Sitr into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for 30 minutes before serving. Serve with whipped cream or ice cream.
Heat a pot of water until boiling. Add 1 tablespoon salt and 1 tablespoon olive oil to boiling water. Add pasta to boiling water and cook for 8 minutes until al dente; drain.
Meanwhile, heat ¼ cup butter with the remaining 2 T olive oil in a large skillet over medium-high heat. Add the mushrooms and asparagus, salt and pepper and cook for a few minutes until asparagus starts to soften. Add white beans and riesling and cook for about 4 minutes allowing the wine to cook down a little and the alcohol flavor to be removed. Toss in the pasta and lovage and mix it all thoroughly. Pour into a large serving bowl and top with parmesan cheese.
For the crust: combine 2 cups flour, 1 stick cold butter, cubed, 1 tablespoon of sugar and a pinch of salt in a food processor. Pulse until crumbly. Add ice cold water 1 tablespoon at a time and pulse until the dough comes together in a ball. (about 5 or 6 tablespoons) Wrap in plastic wrap and chill in refrigerator for 30 minutes.
For the filling: Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt and basil in a bowl. Add the blueberries and combine; the texture will be like a thick cake batter.
For the topping: Mix together the walnuts, brown sugar and melted butter and set aside.
Preheat oven to 350 degrees. Roll out the dough on a floured surface to 18 inch thickness and place into a 10 inch pie pan. Trim and crimp the edges and prick the bottom of the crust with a fork. (this is known as "docking". It keeps the crust from puffing up unevenly and helps it to cook evenly) Par-bake the crust for 15 minutes or until firm. Let cool slightly. Pour the filing into the crust and sprinkle the topping over the top. Bake for 40 minutes until slightly bubbly and the crust is golden brown. Rotating the pie halfway through helps it brown evenly. Let the pie cool for 30 minutes on a wire rack before serving.
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
For the pastry cream
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, orange liquor, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold. Yield: 2 cups
Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat.
In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for an hour to cool.
Meanwhile, line a sheet pan with parchment paper and lay 4 pecan halves in cross-shaped clusters as shown in the picture.
Apple Pie with fresh rosemary and thyme is a heavenly pie. Completely different from traditional apple pie, yet it still reminds me of being with the family at Thanks giving.
Sift together flour and salt into a food processor. Add the lard and butter and pulse until the size of small peas. Gradually add ice water, until dough comes together in a ball. Shape into 2 balls, wrap in plastic, and refrigerate for at least one hour. Preheat oven to 450 degrees. Roll out 1 pastry ball and line the pie pan with it. Pour filling into pie dish and dot with butter. Roll out remaining pastry and fit to top of pie. Pinch the edges closed. Slice three holes down the center to allow steam to escape. .
Fit aluminum foil around the edges to prevent burning. Bake for 20 minutes, reduce heat to 375 and bake for 20 minutes, remove foil and bake another 20 minutes. Remove and let cool.