I love pecan anything and this one really catches my fancy on Sunday afternoon. Here we go…
- 1- 12 inch round pie crust (your favourite recipe or roll out store bought)
- 3 large eggs
- 1/2 cup dark brown sugar, packed
- 3/4 cup dark corn syrup
- 3 tbsp. unsalted butter
- 2 tbsp. whiskey
- 1 tsp. vanilla extract
- pinch of salt
- 2 cups of pecan halves or pieces
- *special equipment -12″ tart pan with removable bottom
Preheat oven to 375 degrees. Line the pie crust with foil and fill with baking beans. Bake until the crust has set and is a pale golden colour (about 30 minutes). Remove foil and the beans. Now bake the crust a further 10 minutes. Remove from the oven and place on a rimmed baking sheet.
In a mixer, beat the eggs and sugar until thick and pale in colour. Add the corn syrup and beat in well. Add the butter, whiskey, vanilla and salt, beating until well blended. Stir in the pecans.
Pour the pecan filling into the baked pie crust and bake for about 25 minutes. (until center is set). Cool on a rack for 1 hour. Remove sides of the pie pan and serve barely warm with ice cream or whipped cream.
OMG! My mouth is drooling…..
This is a pretty good bread pudding. I must say, almost every restaurant in New Orleans has their own version of this pudding and this is one that we got at the New Orleans School of Cooking.
When we talking with some neighbors about this class, we found many other of our friends/neighbors have been there as well. What fun!
- 1 loaf of stale french bread (only one to use, apparently) OR Croissants
- 4 cups milk
- 2 cups sugar
- 8 tbsp. melted butter
- 3 large eggs, lightly beaten
- 2 tsp. good vanilla extract
- 1 cup golden raisins – soak in whiskey for 25 minutes
- 1 cup chopped pecans
- 1 cup dried cranberries, chopped
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
In a large bowl, combine all the ingredients. This mixture should be very moist but not soupy. Pour into a buttered 9 x 12 baking dish or larger.
Place in a NON-preheated oven (yes, a cold oven). Bake at 350 degrees for about 1 hour, 15 minutes or until the top is a golden brown.
Serve warm with the whiskey sauce (below).
- 1 stick of butter (8 tbsp.)
- 1 1/2 cup icing sugar
- 2 egg yolks
- 1/2 c whiskey (or to taste)
Cream butter and sugar over medium heat until all the butter is absorbed. Remove from heat and blend in the egg yolk. Pour the whiskey in gradually, stirring constantly until the sauce cools and becomes thickened.
Serve this warm over the warm pudding….ahhhhhhh! soooooooo good!.
This will make about 16 -18 servings. Great for the family or entertaining night. Thanks Sondra.
There are times when something special cries for the absolute unique dish. This one should do the trick. It is easy to do and if you want kudos that will last for eons, try this one.
You will need:
- 1 1/2 lbs. Beef Tenderloin (whole)
- 2 tbsp. olive oil
- 3/4 cup whiskey
- 1 tbsp. fresh sage, chopped fine
- 1/4 cup unsalted butter
- 1/2 cup pecan pieces, toasted, roughly chopped
Preheat oven to 400 degrees. Heat the olive oil in a thick bottom saucepan. Season the meat with salt and pepper. Carefully set the meat in the hot oil and brown all sides well (about 8-10 minutes). Do not burn the bottom of the pan as it will be used to the sauce later.
Set the meat in a baking dish and continue cooking in the oven to desired doneness. (Medium is probably the best choice). Pour excesive oil out of the pan. Remove pan from heat and add the whiskey and sage, reducing in half. Should take about 2 minutes. Now add the butter and pecans and cook only until butter turns a golden brown. Remove immediately so it doesn’t burn but keep warm.
Remove tenderloin from the oven and rest for about 7 minutes. Slice in 4 pieces and drizzle the sauce over top.
Serve this with garlic mashed potatoes and broccoli and cooked carrot sticks. Yummy-yummy!