Now, I’ve never made a pecan pie. Lemon Meringue, sure, but not Pecan. That was all mom’s job for Christmas. But this. This was an irresistible challenge from one of the Roomie’s cookbooks.
It’s super easy too. Pie crust, eggs, sugar, Jack Daniels, butter, pecans and chocolate. The only thing that I even had to pick up was the pie crust!
Now, I know there are a lot of people who don’t like the taste of whiskey. No worries. All this tastes like is a tart pecan pie. There’s that little bit of “burn” that comes from the whiskey, but of course, you’re not going to get drunk off my pie.
Happy eating 🙂
This is the first installment of updating this thing for the first time in a long time…one more to follow.
I really do enjoy having time off where I can make something a little extra. This time it was straight of off the Cooking Channel. On Chuck’s Day Off, he makes this dessert that looks so ridiculously easy, I have to try it. All he does is take berries (he uses fresh, I use frozen), combines them with sugar and then puts them on the stove so they can reduce and create a syrup. This reduces down into a sweet, and slightly tart, syrup that is used to create the base for the bread pudding-like dessert. And let me just say, it tastes really, really good on waffles. So the next step is to cut crust off of bread, soak one side in the syrup, and then put it in a bowl lined with plastic wrap, syrup side out. When that’s all done, so that you’ve practically created another bowl with the bread, put the berries, strained slightly, in the middle of the bread bowl, and then top it off with more bread. Basically making a lid.
The tricky part, for me at least, was finding something heavy to put on top of this creation, because it needs to be weighted down and left in the fridge for 8 or more hours. That’s what the guy on Chuck’s Day Off said, and I only let mine sit for about 6 hours. Trust me, let it sit for 8. Then you basically flip it on to a plate, and cut it like a cake. Tasty dessert.
*NOTE* When storing this dessert, make sure that is in a bowl or something deep, because as it sits for a day or so, the syrup starts to leak out and if its not in a deep dish, it will attack the inside of your fridge.
I’m not entirely sure if I have readers…but there are at least people who check my site daily for new stuff. To those people, I apologize that I haven’t posted anything recently. When I work doubles for a week straight and then spend a weekend with the Reserves…it doesn’t leave much time for cooking or writing! Hopefully I can create something this week…I know my roomie would like that 🙂
Thank you to those that are avid readers!