[During this Season of giving and sharing, The Divining Wand’s readers would like to thank their authors/friends for this past year and wish them Holiday Greetings. The next few weeks will feature universal as well as personal nods to writers who share with us throughout the year. Happy Holidays!]
AND A RECIPE FOR CHOCOLATE BOURBAN PECAN PIE
My love of cooking and books about cooking probably stems from my earliest memory of reading MFK Fisher’s Gastronomical Me, back when I was in my early twenties.
My pleasure in cooking grew when I moved to New York City and lived just a few blocks from the Union Square Farmer’s Market, a place that I looked forward to exploring every Saturday morning. It was there that I discovered lobster bisque delivered each week by a man from Maine. This lobster bisque became the inspiration for one of the best evenings I’ve ever spent with my father, a five hour odyssey in the kitchen with three lobster tails, and four cookbooks, and our attempt to recreate the taste of the lobster bisque I’d discovered in New York.
All of which is to explain why I always perk up when Larramie features a cooking themed novel on The Divining Wand. I know that I will not only find a book that combines my two great loves, cooking and reading, but chances are great that in the author who wrote the book, I will find a kindred spirit, one who knows the joy that can be created in the kitchen to nourish the souls of those we love.
I want to thank Stacey Ballis for writing GOOD ENOUGH TO EAT
I want to thank Jenny Nelson for writing GEORGIA’S KITCHEN
I want to thank Melissa Senate for writing THE LOVE GODDESS’ COOKING SCHOOL
I want to thank Jenny Gardiner for writing SLIM TO NONE
I want to thank Alicia Bessette for writing SIMPLY FROM SCRATCH
And I want to especially thank Keetha DePriest Mosely for writing and publishing CULINARY KUDZE: RECOLLECTIONS & RECIPES FROM GROWING UP SOUTHERN and MORE CULINARY KUDZU: RECOLLECTIONS AND RECIPES FROM GROWING UP SOUTHERN.
Since this is a cyber celebration of the wonderful authors we’ve met on The Divining Wand, allow me to bring the pie.
Not just any pie. My famous Chocolate Bourbon Pecan Pie, which I’ve made five times in the past month to share with friends and family. Actually this recipe was originally adapted from a recipe I found on Allrecipes.com for Chocolate Bourbon Pecan Pie submitted by Anital.
Here’s my version:
1 (9 inch) deep dish frozen pie shell
1 cup white sugar
1 cup rice syrup – I use this in place of Karo syrup because the flavor is milder
1/2 cup butter
4 large or extra large eggs, beaten
1/4 cup bourbon
1 tablespoon pure vanilla extract
1/4 teaspoon sea salt
1 cup semisweet chocolate chunks
1 cup (or more) chopped pecans
1. Preheat oven to 325 degrees F (165 degrees F).
2. In a small saucepan gently heat butter, rice syrup, and sugar, stirring constantly until the butter melts and the sugar dissolves. Cool slightly before adding to other ingredients, so you don’t end up with scrambled eggs.
3. In a large bowl beat together the eggs, bourbon, vanilla, and salt. Slowly add the sugar mixture into egg mixture, starting with one spoonful at a time to temper the mixture and avoid cooking the eggs. Whisk until well combined.
4. Toss chocolate chunks and pecans in the bottom of the pie shell. Pour egg/sugar mixture into pie shell to cover pecans and chocolate chunks…don’t worry, as the pie cooks, the pecans will float to the top and magically arrange themselves in a beautiful pattern on the surface of the pie.
5. Bake in preheated oven for 60 minutes, or until set and golden. May be served warm or chilled.
Cook’s note: I’ve also melted the chocolate into the sugar mixture at the start of the recipe. Both methods work well.
Merry Christmas Divining Wand authors and readers…..and here’s to a New Year of many more great discoveries on THE DIVINING WAND!
And a special holiday thanks to Larramie, TDW’s tireless creator!