Thursday, November 25, 2010
you want a piece of me?
Not just those pies, actually. In addition Crabapple Cottage will have:
* Another pecan pie (one is not enough, and Gillian always likes to have leftover ramekins of pie to eat for breakfast the next morning)
* Pumpkin-cardamom custard (made by Jenn)
* Maple-mustard glazed sweet potatoes, carrots and parsnips (made by me -- a staple of our Thanksgiving table over the last few years)
* Green salad with persimmons (Gillian)
* Mashed potatoes with homemade veggie gravy (Alyssa)
Plus, lots of guests and their dishes. And tons of homemade whipped cream, of course.
Maybe we'll post recipes for some of these later. The chocolate bourbon pecan pie really should be immortalized... I was first introduced to it at my friend Megan's 'good-pie' party when she moved away to Massachusetts several years ago. I've been using her exact recipe ever since. I've made some improvements to it over the years though, the most important maybe being that I stopped using corn syrup and went for the agave nectar route (still a high fructose syrup, albeit less highly processed), which changed the texture of the pie for the better -- more fudgy, less liquidy -- and gave it a more balanced, less sickeningly-sweet flavor.
Oh, what the hell -- here's the recipe...
Megan's Chocolate Bourbon Pecan Pie (with edits by Theresa)
Preheat oven to 325 degrees F.
1 cup sugar
1 cup agave nectar (I like to use half light/half dark, you can do either or both)
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 tsp vanilla
1/4 tsp salt
6 ounces bittersweet chocolate chips
1 1/2 cup chopped pecans, toasted
(plus a generous handful of whole pecans to decorate the top)
Your favorite pie crust recipe (I recommend Mark Bittman's flaky pie crust from How to Cook Everything, a cookbook every American should really own).
In a saucepan, combine butter, sugar, agave. Stir over medium heat until melted. Turn off heat and add chocolate chips -- stir until chips melt. Cool slightly.
In large bowl, combine eggs, bourbon, vanilla and salt; mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in toasted chopped pecans. Pour into prebaked pie shell.
Bake for 50-55 minutes, until center is set and pie crust is golden. If you prebake, you might want to cover the edges of your pie crust with foil about halfway through the baking so they don't burn.
You will not be sorry you made this pie.