#pecan pie
Buttered Pecan Pie Cocktail !
Ingredients:
- 1 oz. Elmhurst French Vanilla Oat Creamer
- 1 oz. Monin Butter Pecan Syrup
- 1 ¼ oz. Bourbon
- ½ oz. Dark Rum
- Dairy-Free Whipped Cream (Optional)
- Pecans for Garnish (Optional)
Preparation:
- Chill a martini glass or similar cocktail glassware for serving.
- Pour all ingredients into mixing glass with 2/3 ice in the order listed.
- Cap, shake and strain into your chilled serving glass.
- Add garnish, and serve.
Courtesy: Elmhurst 1925
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TLDR: Yes to brag but my pecan pie is the best I’ve had. Recipe below.
Allergy info: Contains nuts, eggs, wheat/gluten, dairy.
Who here likes pecan pie? Here’s my recipe I’ve been improving over the years! No corn syrup required! (the original recipe called for light corn syrup but one day I was making it and realized I didn’t have any so I looked up a substitute and found out I can just make syrup with sugar and water and I haven’t looked back.) I’ll also include the crust recipe I use and bonus instructions for cookies you can make with the leftover pastry!
My husband has always loved pecan pie, and he’ll eat any pie you put in front of him, even store bought, but he agrees my pecan pie is the best. We were both really pleased when I swapped out the white sugar for brown, as it got rid of the eggy taste it had before. He is also obsessed with the pie crust cookies and once asked me to make pie crust JUST to make a ton of those cookies with no pie involved at all lol. The cookies are light and crunchy and sometimes puff up. If you don’t want to make them sweet and would rather make them savory, I’m sure you could brush them with olive oil instead of butter and add a little sprinkle of Italian seasoning, maybe a little grated parmesan and garlic powder. Make some nice savory crackers to have with soup or something.
Pecan pie
9 inch pie crust (instructions further down in the post)
3 eggs
¼ tsp salt
1/3 cup butter, melted (5 tbsp + 1 tsp if you don’t know how much a third is in relation to a stick of butter or if you’re using a log of rolled butter or something)
2/3 cup brown sugar (pack it good in the measuring cup)
1 cup sugar syrup (I have not tried this yet with brown sugar but I’m sure it would be lovely. I typically use white or organic sugar for this, but the organic sugar will give the pie a matte look instead of shiny. I think this would also be amazing with maple syrup but I haven’t tried that yet either.)
1 cup chopped pecans
Preheat oven to 375 F.
Make the sugar syrup by mixing ¼ cup water with 1 cup sugar in a small pot. Bring to a boil and boil it until it’s transparent and you can no longer see grains of sugar in it. Don’t worry about a candy thermometer or anything like that, you can do this by sight.
Remove from heat, scrape into a bowl, and put in the fridge to cool. You don’t want to put it in the pie while it’s boiling hot or it could cook the eggs.
Beat the eggs in a large bowl. I prefer to use a hand mixer for this but if you don’t have one you can use a fork or whisk. Just make sure you beat them thoroughly. Once I didn’t beat them properly and there were pieces of solid egg white throughout the pie and it was awful.
Add the salt, melted butter, and brown sugar. Add the syrup once it’s cool enough to touch without burning yourself. Beat everything together.
Stir in the pecans.
Pour into your pie crust and bake for 40-50 minutes.
Cool before eating.
Crust
1 ¼ cup flour
¼ tsp salt
1/3 cup shortening (I use butter flavored Crisco that you can buy in sticks, makes it easier. Honestly it might be better with actual butter but I haven’t tried that yet.)
Cold water
9 inch pie pan (I can only usually find like 8 ¾ inch pans but that’s okay)
Sift the dry ingredients.
Add the shortening and cut it into the flour using a fork or pastry blender until it resembles coarse meal.
Add cold water 1 tbsp at a time, tossing with a fork until you get a ball of dough.
Roll the dough outbuntil it’s big enough for your pie pan. I like to roll it on a piece of parchment paper. Makes it easier to lift and put in the pan. It should extend beyond the edges of the widest part of the pan by a couple of inches. If you’re using parchment, put the pan upside down in the middle of the pastry, then flip the whole thing over. Peel off the parchment and you’ll have your crust in the pan easy peasy.
Press into the pan, trim the overhanging edges, and use a fork to press down the crust around the rim.
If you’re making a double crust pie like apple or something similar, use 2 ¼ cup flour, ½ tsp salt, and 2/3 cup shortening. Cut the dough in half and roll out one half at a time.
Make cookies with leftover pie crust!
Leftover pie pastry (however much you’re left with after making your pie)
Butter(a tbsp or 2 will suffice)
Sugar
Cinnamon or other spices if desired
Roll out the dough very thin and cut out circles using a glass or cookie cutter.
Brush with melted butter and sprinkle with sugar and spices.
Bake at 350 F for 15-20 minutes.
Enjoy your pie and cookies!
new reblog game actually put in the tags what the blog you reblogged from tastes like
Commander’s Palace in New Orleans
http://www.commanderspalace.com
ORIGINAL PICTURES
REVIEW
(NOTE): some of these dishes will not have the same names as appeared on the menu at the time, and most will not be on the menu if you look it up present day, because they switch out dishes all the time. I believe the three which remain almost always on the menu are the filet mignon, the pecan pie and the creole bread pudding soufflé.
“Ambience”: We think it is really important to highlight how amazing the atmosphere and service are in this restaurant. The waiters are all clean cut, formally dressed, efficient and friendly as well as polite, unlike the cold, detached manner which some waiters at high-end restaurants often end up with. The outside is unassuming, while the dining room is a fairy-lit wonderland. It has a classic, old-fashioned, elegant design and furnishings, while still maintaining a chic, relatable vibe. Our waiter in particular was very charismatic and carried out his job excellently. Unquestionably outstanding service.
Appetizers
Lobster Bisque:
The broth was made from lobster stock (the shells), but didn’t contain any actual lobster meat. It was also not as creamy as we would have expected or liked. The flavor was tasty, but not exactly as expected, since you would want a bisque to be thick and creamy, but this was more of a broth.
Salad:
It was a very tasty, balanced, well dressed salad. But I wouldn’t exactly say it was the best thing I’ve ever tasted, because at the end of the day, it is just a salad. I would recommend it to anyone who wants a refreshing, bright start to the meal.
Entrées
Scallops with Polenta (written by my friend):
Hands down, the best scallops I’ve ever had. Perfectly seared, tender, nestled on a bed of creamy, cheesy polenta that I could take a bath in. The acidity of the pickled vegetables on top made for a perfect bite. Honestly, it was soft, and crispy, and juicy, and creamy all in your mouth having a party. It was delicious.
Filet Mignon of Black Angus Beef:
This was absolutely one of the best steaks I’ve ever had, perhaps rivaled only by the dishes produced in the finer restaurants in Paris. It was cooked perfectly, seasoned delightfully (yes, delightfully), and ridiculously juicy. You might think that there isn’t much you can do to elevate a simple piece of meat, but this steak was obviously treated with a lot of care and love, which is a trademark of creole cooking. This perfect cut of beef was resting on buttery, fluffy, hot mashed potatoes to embody the best pairing of steak and potatoes I’ve ever tasted. The wine which was used to cook the onions and mushrooms on top of the steak permeated it, and the juices from the meat and veggies dripped down into the mash, giving it added depth of flavor and tying the whole dish together. An absolutely wonderful plate of food; would recommend 100% to any steak lover, or basically any non-vegetarian out there (and even if you are a vegetarian, this is the steak to cheat with).
Desserts
Southern Style Pecan Pie:
Crust was overcooked. The filling was ok, but the crust was definitely overdone. Was unimpressive.
Commander’s Bread Pudding Soufflé:
This was not our cup of tea. It was too sweet, we didn’t like the whiskey cream sauce (it was too boozy), the soufflé dome was rather bland, and the bread pudding itself was heavy and syrupy. But again, we’re biased because we don’t like bread pudding in general (not a single one in NOLA). This was just not our taste, but Commander’s Palace is famous for it, and lots of people flock back to the restaurant just for this dessert.
The reason why this is the best overall restaurant in our opinion is because nothing was poorly executed with the exception of the pie crust, and it lived up to its marvelous reputation. Great service, lovely ambience, some examples of truly stellar food, and overall a wonderful experience. A grade-A example of an upper class New Orleans restaurant.
*****/***** five out of five stars
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This is the end of the New Orleans reviews.
SAN FRANCISCO to come!
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