So wow what can I say. This has been such a wonderful year and I was so excited to actually not be working the day of Thanksgiving. I had a ton of orders but nothing I couldn't handle unlike last year. I was able to have a nice quiet Thanksgiving dinner with my parents and my amazing husband and Dog Keykers. I decided this year we should do more plated items instead of having tons of leftovers which we don't finish. It was so good and I think we may continue to do that. We just relaxed, made food and saw a movie. What a perfect Day!
This is one of the 3 desserts I made which is a Jack Daniels Frangipane Pecan Pie with Ginger whip and Jack Daniels Caramel!
I rarely do this cause I will admit I am a recipe hoarder, when I create a good one I just want it for me.
But I will release this wonderful one to you all.
Frangipane:
1 cup whole blanched almonds -- toasted and cooled
1/2 cup sugar
3 tablespoons sugar
8 tablespoons unsalted butter -- softened
1 large egg -- room temperature
1 large egg yolk -- room temperature
2 teaspoons all-purpose flour
1/2 vanilla bean -- halved lengthwise and seeds scraped to loosen
1/4 teaspoon salt
3 tablespoons sugar
8 tablespoons unsalted butter -- softened
1 large egg -- room temperature
1 large egg yolk -- room temperature
2 teaspoons all-purpose flour
1/2 vanilla bean -- halved lengthwise and seeds scraped to loosen
1/4 teaspoon salt
Directions:
Preheat oven to 375F. Process nuts with 3 tablespoons sugar in a food processor until finely ground.
Put butter and remaining sugar in a bowl of an electric mixer fitted with a paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add egg and yolk; mix 2 minutes. Add nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
Put butter and remaining sugar in a bowl of an electric mixer fitted with a paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add egg and yolk; mix 2 minutes. Add nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
Basic Pie dough ( I will not give you this one)
Pecan Pie filling
Jack Daniels Caramel:
1 cup heavy cream
1 3/4 cup sugar
5 Tbsp cold unsalted butter; cut into bits
1 tsp vanilla bean
1/8 tsp salt
2 tb Jack Daniel’s
Scald cream in a small sauce pan and keep warm.
Combine the sugar with 3/4 cup water. Cover and bring to a simmer. Uncover and increase heat to maintain simmer. Do not stir but wash down any sugar crystals clinging to side of pan with a pastry brush dipped in water. Watch pan carefully, swirling it from time to time until syrup turns a golden brown.
Remove from heat and whisk in cream in a steady stream. Caramel and cream will bubble dramatically so stir carefully. Stir in butter by bits until completely combined. Stir in vanilla, salt and whiskey.
1 3/4 cup sugar
5 Tbsp cold unsalted butter; cut into bits
1 tsp vanilla bean
1/8 tsp salt
2 tb Jack Daniel’s
Scald cream in a small sauce pan and keep warm.
Combine the sugar with 3/4 cup water. Cover and bring to a simmer. Uncover and increase heat to maintain simmer. Do not stir but wash down any sugar crystals clinging to side of pan with a pastry brush dipped in water. Watch pan carefully, swirling it from time to time until syrup turns a golden brown.
Remove from heat and whisk in cream in a steady stream. Caramel and cream will bubble dramatically so stir carefully. Stir in butter by bits until completely combined. Stir in vanilla, salt and whiskey.
Roll out pie dough and shape into pans. Fill with cooled Frangipane 1/3 way, Add toasted pecans and fill with pecan pie sauce. Bake at 350 F for 15-20mins. Let cool and remove, add sauce to plate and Ginger whip on top. Enjoy!
Here are a few other pictures from Thanksgiving!!!
For the Turkey I did a corn bread chestnut, meripox, and herb stuffing, we basted it with a bourbon butter and put sage inside the skin. The best turkey I have ever made.
Fresh Chantrelles from a mushroom guy on the side of the road
Onions, Chantrelles, Garlic and Leeks.
I put this over the french green beans
The Finale!!!!
Here are the other 2 desserts!!
Pumpkin Creme Brulee with Ginger Sanding Sugar Brulee and Cranberry compote
Chestnut Cheesecake with a Spice Caramel and Pomegranate Curd.
HAPPY THANKSGIVING EVERYONE!!!
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