I’m surprised that I’ve never posted a pecan pie recipe. It’s a staple of Liao holiday celebrations. I like this recipe a lot because it has a ton of maple syrup instead of corn syrup. Of course, it doesn’t mean that it’s any less sweet, and it also doesn’t mean that I like pecan pie.
Maple Pecan Pie
from Cook’s Illustrated
4 tablespoons unsalted butter , cut into 1-inch pieces
1/2 cup granulated sugar
1/4 teaspoon table salt
3 large eggs
1 cup maple syrup , pure, preferably Grade B or Grade A dark amber
1 1/2 cups whole pecans (6 ounces), toasted and chopped into small pieces
1. Prep a pie crust like the one for the pumpkin pie.
2. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then maple syrup. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
3. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
I suppose that if I checked in on these midway through the year I would have realized that I was making no progress on them.
Focus on “weeknight” recipes. I get home after 730pm most nights so this has been a tough one – mostly sauteed vegetables, food that Jen brings home from work, or leftovers. Sundays have become cooking/baking day.
Eat less meat. We eat fish at least once per week, and I rarely cook red meat at home. I think we’re doing pretty well on this one.
Learn something about wine. Nope.
Teach Jen to cook. Jen’s output for the year: several batches of rice krispy treats, tacos for my birthday, pasta. She is also pretty good with the toaster oven! In other words, abysmal failure on my part.
Pay attention to dessert. Exceeded expectations on this one, went on a baking craze this summer and finally found a chocolate chip recipe that I can make well.
I also got better at making fish this year.
Will probably carry over a few from last year, but here are some new resolutions for 2010:
Keep the kitchen clean/organized as I cook. Our tiny kitchen is a disaster area, and the mess gets into the dining room as well.
Be more creative. Work with some new ingredients, go beyond the recipes.
Post more recipes. After spending hours in the kitchen, there isn’t always time to document the successes and failures.
For sentimental and artistic reasons, here are my favorite photos from 2009.
Accidentally left out some of the sugar so my snickerdoodles weren’t that sweet. Still pretty good though; I’d probably make them again. Supposed this is an ATK recipe but it’s nowhere to be found on their site. I used this snickerdoodle recipe which claims to be from ATK.
My snickerdoodles didn’t flatten out that much.
Given their ubiquity, you’d think that chocolate cookies would be easy to bake. Unfortunately I’ve been somewhat terrified of making them due to several bad experiences, most likely resulting from using butter that wasn’t at the right temperature. Some recipes also suggest refrigerating the dough for 36 hours, but who has time for that?
I’m a big fan of this recipe, even though I overbaked the cookies by a few minutes the first time I made them. They’re chewy and have a nice toffee flavor thanks to the browned butter. Also, because I was lazy I baked two batches at once, even though the recipe calls for baking one batch at a time.
Perfect Chocolate Chip Cookies
from Cook’s Illustrated
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (see note)
3/4 cup chopped pecan or walnuts, toasted (optional)
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
In a Thanksgiving mood, I baked three of these and took them to work. I haven’t eaten all that much pumpkin pie but I thought this was pretty good – almost a pumpkin custard pie. Would probably make them again, especially since I still have one can of pumpkin in my pantry.
This is a pretty fool-proof recipe. Only thing I would have done differently is to give the crust a few more minutes to brown.
from Cook’s Illustrated
1. Prep a single pie crust (all-butter, vodka), fluting the edges. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
2. For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
3. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.