Day 69 - Pecan Pie and Caramel Bourbon Vanilla Sauce
This is Chef's favourite. I have only made it three times in 15 years. Twice in the last 6 months. What's the saying? Treat 'em mean...
This is actually Martha Stewart's Maple Bourbon Pecan Pie
1 cup sugar
4 tblsp unsalted butter, melted
4 large eggs
1 cup (+2 tblsp) dark corn syrup
1/2 cup maple syrup
2 tblsp bourbon
1 tsp vanilla
1 1/2 cups pecan halves - chop half into smallish bits
Whisk together the sugar, butter, eggs, corn syrup and maple syrup, bourbon and vanilla.
Add the chopped pecans.
Pour into a chilled pie shell (in a 9 inch pie plate), arrange remaining pecans over the top
Bake for an hour.
Caramel Bourbon Vanilla Sauce - this is DIVINE
2 cups sugar
1 cup heavy cream
1 vanilla bean - split and scraped
2 tsp lemon juice
2 tblsp unsalted butter
1 tblsp bourbon
Combine sugar with 1/2 cup water in a saucepan over medium heat
Cook until dark amber (takes about 20 mins)
Reduce heat, slowly add cream, stirring with a wooden spoon
Scrap in vanilla seeds and add pod
Add lemon juice, butter and bourbon
Stir to combine
Will last up to a week if you don't - on your own- eat it in one sitting over icecream, off the spoon, with the pie, straight out of the jar...
BTW - Chef had today off - his first in over three weeks. It returned to Monday night, pizza night. Nice.
This is actually Martha Stewart's Maple Bourbon Pecan Pie
1 cup sugar
4 tblsp unsalted butter, melted
4 large eggs
1 cup (+2 tblsp) dark corn syrup
1/2 cup maple syrup
2 tblsp bourbon
1 tsp vanilla
1 1/2 cups pecan halves - chop half into smallish bits
Whisk together the sugar, butter, eggs, corn syrup and maple syrup, bourbon and vanilla.
Add the chopped pecans.
Pour into a chilled pie shell (in a 9 inch pie plate), arrange remaining pecans over the top
Bake for an hour.
Caramel Bourbon Vanilla Sauce - this is DIVINE
2 cups sugar
1 cup heavy cream
1 vanilla bean - split and scraped
2 tsp lemon juice
2 tblsp unsalted butter
1 tblsp bourbon
Combine sugar with 1/2 cup water in a saucepan over medium heat
Cook until dark amber (takes about 20 mins)
Reduce heat, slowly add cream, stirring with a wooden spoon
Scrap in vanilla seeds and add pod
Add lemon juice, butter and bourbon
Stir to combine
Will last up to a week if you don't - on your own- eat it in one sitting over icecream, off the spoon, with the pie, straight out of the jar...
BTW - Chef had today off - his first in over three weeks. It returned to Monday night, pizza night. Nice.
posted by KPB at 9:15 pm
2 Comments:
where do you get your corn syrup? i've only ever seeen it in five-star gourmet in crows nest where they have all those american imports.
Health food shops - which is kind of ironic. If the crap one at Warriewood Square stocks it, others must too. Its still obscene how much they charge for it. . .
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