Tuesday, April 11, 2006

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.


Blogger Bec said...

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.

10:20 pm  
Blogger KPB said...

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. . .

9:37 pm  

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