A day late...
November 27th, 2005

16 friends from 8 nations sharing the passion for great food and all set to indulge themselves in a night of fun and laughter and of course glorious food. Ok, the timing was slightly off by a day, but due to everyone’s schedule couldn’t have been on that last Thursday of November. So in anticipation for Friday night’s dinner, I hadn’t eaten since late morning and was starting to get really hungry (good thing I don’t get easily cranky because of food deprivation…)

Dinner table

Our dear friends Craig and Dagi, who initiated our weekly Friday night’s sneak-preview-cinema-get-together which we couldn’t live without anymore, compiled a fantastic, very traditional and lovely decorated Thanksgiving menu. Including the usual suspects such as sweet potato puree, gravy, green beans, baked rosemary potatoes, caramelized carrots, additional chestnut-celery stuffing, pumpkin pie and the main actor, an 18 pound bird to go with. Needless to say, I’m sure both have had plenty of turkey sandwiches since. Due to oven-space issues the turkey was kept warm under a cozy duvet until it was served, which I’m sure made someone earn some turkey karma points that night ;) Besides the scrumptious creations from everybody else (pumpkin soup, sweet corn muffins, corn on the cob, Cumberland sauce, toblerone mousse, apple pie, …), my humble contribution were two pecan pies one with dried apricots, the other one with loads of chocolate coating.

Belated TG Dinner

New to the pecan pie business, I had to first educate myself a bit on the topic and do some research on the net…and finally found a recipe (Chocolate Pecan Pie) I wanted to try and was so surprised when I read who had written it down: Petra gave me great inspiration and a sound basis to work with, I simply made a few adaptations here and there. Delicious – but serious business! – now I’m all good for next year ;)

Apricot pecan pie

Apricot Pecan Walnut Pie
For the pie bottom(s)/dough please see here.

Bring apricots and water to a boil and let simmer (at low heat) for about 10 minutes. Then drain the apricots and blend well with the roasted pecan and walnuts, sugar, jam and cinnamon.

Spread the topping evenly across the (unbaked) tart shell and bake at 170°C (340°F) for about 30 minutes or until the edges turn golden brown.

Chocolate pecan pie

Chocolate Pecan Pie
The original english instructions can be found here at epicurious. Below, what I’ve done differently:

Chop the milk chocolate and add the honey in a mid-sized bowl. Melt sugar in a saucepan and let simmer until it takes on a golden color and starts to bubble slightly, then stir in heavy cream (be careful, this could get messy!) until the mixture’s consistency looks even. Remove from stove.

Pour the mixture over the chopped chocolate/honey and stir until the chocolate has fully melted, add the pecans and pour the mass evenly over the already baked pie shell. Chill for about two hours.

For the final touch, melt semi-sweet chocolate and heavy cream in a pan while stirring. Once melted, pour over the tart and chill again for another two hours.

Important note: For the real deal, both tarts have to be served with whipped cream or vanilla ice cream ;)

Dried Apricot Pecan Pie (serves 8-10)

Recipe source: cuisine.at, adapted

Required time: preparation 30 min., baking 30 min.

.

Instructions for the pie bottoms/shells, please see here

.

Ingredients:

100g dried apricots, chopped

150ml water

60g sugar

100g pecan nuts, lightly roasted

50g walnuts, lightly roasted

2 tbsp apricot jam

1 tsp ground cinnamon

.

Chocolate Pecan Pie (serves 10-12)

Recipe source: epicurious, adapted

Required time: prep. 45 min. (incl. baking), chilling time about 4 hours

.

Instructions for the pie bottoms/shells, please see here

.

Ingredients:

150g sugar

250ml heavy cream

200g pecan nuts, lightly roasted

200g high-quality milk chocolate (e.g. Lindt), chopped

1 tbsp honey

.

Ingredients for the topping:

100g high-quality bittersweet chocolate (e.g. Lindt), chopped

100ml heavy cream

Comments

Nov 28th,
2005

Nov 28th,
2005

Sammy

Nov 28th,
2005

Nov 28th,
2005

Nov 30th,
2005

Mariko

Nov 30th,
2005

Dec 1st,
2005

Dec 1st,
2005

Dec 1st,
2005

Dec 1st,
2005

Dec 3rd,
2005

steven

Dec 4th,
2005

Dec 5th,
2005

Mort de le Moth

Dec 20th,
2005

Sherry

Dec 31st,
2005

Jan 1st,
2006

Mar 18th,
2006

Nov 23rd,
2006

Leave a comment

Due to high spam influx we are currently optimizing our platform and have closed the comment area for older posts.

In the meantime, if you want to comment on the above article you can send your feedback via comments [AT] deliciousdays [DOT] com and we will add it rightaway.

Sorry for the inconvenience.