Wednesday, November 27, 2013

Foodie Friday -- Thanksgiving Edition

 Welcome to the  Thanksgiving Edition of Foodie Friday.
Many of you are on the road today, traveling to a loved one's home; others are rushing around the kitchen, putting the finishing touches on a traditional meal. 

Bandwidth and I have been baking for two days. This is the first year that we've cooked ahead of time, and the refrigerator is jammed with goodies. Here are a few: an orangey cranberry sauce; old fashioned cornbread dressing; Tennessee Caviar (blackeyed pea salsa); a pineapple-cream-pecan cheese ball. I'm also attempting to make a fruit kabob tree. My brother bought a Honey Baked Ham. Mother is 85, but she made her famous green beans and yeast rolls. My eldest son, the chef, arranged for a local Red Lobster to send two lobsters, a humongous salad, and cheese biscuits. Bandy baked his very first Deep Dish Pecan Pie (I helped a little), which included a scratch crust.

 
Deep Dish Southern Pecan Pie
 
Pie Dough:
 
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup cold butter (1 stick), diced
  • 1 large egg, lightly beaten
  • Flour, for rolling the dough

  •  
     
    Mix flour, sugar, and salt in a large mixing bowl. Add cold butter. Use a pastry cutter to blend the butter into the flour mixture. Add the egg. Shape dough into a ball, cover with Saran Wrap, and chill for at least 30 minutes. When you are ready to make the crust, remove pie dough from fridge and turn out onto a floured board. Using a rolling pin, shape the dough. Place in a deep dish pie pan and flute the edges. Prick bottom of crust with a fork.  Bake in a 375 degree oven (you can use weights in the bottom) for 20 -30 minutes or until crust is lightly brown. Remove crust and cool.
     
      
     
    Filling for a deep dish: 
    • 2 sticks unsalted butter
    • 3 cups packed light brown sugar
    • 2 1/4 cups light corn syrup
    • 1/2 teaspoon salt
    • 2 1/2 cups chopped toasted pecans
    • 2 teaspoons pure vanilla extract
    • 4 eggs, lightly beaten plus 2 egg yolks
    • pecan halves for garnish
     
    In a large saucepan, add butter, brown sugar, corn syrup, and salt. Mix. Over medium heat, bring mixture to a boil. Stir constantly! Cook for exactly 1 minute. Remove from pan from the burner. Mix in pecans and vanilla. Cool mixture. In a separate bowl, whisk the eggs. Add to the cooled filling and beat until smooth. Pour into pie shell. Place on a baking pan (in case mixture bubbles and spills into your oven. Arrange pecans over the surface of the pie in concentric circles. Bake 40 minutes at 350 degrees. Use a pie guard to prevent edges from burning. If the pecans are starting to brown too quickly, cover the pie with tin foil. After baking, remove pan from oven and cool. Serve with whipped cream.

    Note: Our family recipe for pecan pie didn't yield enough to fill a deep dish plate. We tripled the filling, and that's why the recipe calls for larger quantities. But we tinkered a little. The original recipe called for three eggs; I've never used nine eggs in a  pecan pie, so I reduced the quantity to four. Then I began to worry. At the last minute, I added two egg yolks. I'll let you know how this odd chemistry worked out after Thanksgiving.


     
    If you are participating in Foodie Friday, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

    For a complete guide to this linky party, click HERE.

     
     
    ** Would you like to add your recipes to the "Consuming Passions" group board at Pinterest?
    It can be found HERE.  Foodie Friday folks and pinners are always welcome to "pin" with us and chat about food. Just leave a comment on one of my recent "pins," so I'll be sure to see it, and I will send you an invitation. Or you can email me.

     We wish all of you a happy, food-filled Thanksgiving holiday!



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    22 comments:

    1. Oh that Pecan Pie looks picture perfect! Wishing you and your family a Delicious and Happy Thanksgiving!

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    2. Your popcorn and muffins look delicious!

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    3. Wow, Pecan pie...my very fav!!! I also have a yummy pumpkin cake in my post today, plus recipe! Here wishing you a wonderful Tksgiving along with your family, sweet lady.
      FABBY

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    4. I love Pecan Pie yet have never made it....I think I have a pie crust phobia....

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    5. What a perfect looking, and I'm sure tasting, pecan pie! Happy Thanksgiving!

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    6. your pie looks wonderful, this was my mothers favorite pie and it never looked this cute! just popping to wish you a very happy thanksgiving, been thinking of your often and wishing you all good health for the season, ok... for LIFE!

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    7. Happy Thanksgiving! That is such a beautiful pie!

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    8. Yummylicious!! I love a good pecan pie.
      Wishing you and yours a Happy Thanksgiving!!

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    9. Your pie looks absolutely stunning - I wish I could have a big slice of that. We don't celebrate Thanksgiving here, which means I've actually found the time to share two posts this week. Wishing you and all your family a happy Thanksgiving.

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    10. That pie looks absolutely scrumptious! I hope you have a wonderful Thanksgiving. Dee :)

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    11. The pie looks great! Have a nice Thanksgiving!

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    12. Your pecan pie is gorgeous Michael! Wishing you a very Happy Thanksgiving-enjoy:@)

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    13. Your pie looks stunning. I will sorely miss pecan pie this Thanksgiving. We will spend the day at my BIL's house who is diabetic and no one dares bring a dessert. I can still taste my mothers pecan pie, made with fresh pecans from the back yard. Thanks for hosting and I wish you and your family a happy & blessed Thanksgiving.
      Sam

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    14. Happy Thanksgiving Michele Lee, a slice of your son's deep dish pecan pie would be all I needed for dinner, triple filling, yes please!

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    15. Bandy's pie looks fabulous and I shared one, too. It just can't be Thanksgiving without pecan pie. Happy Thanksgiving blessings to you and your family, Michael Lee. xxoo

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    16. Happy Thanksgiving and thanks for hosting!

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    17. It's a beautiful and very elegant (yet homey) pecan pie :)
      Thank you for the party Michelle and I wish you and your family a very Happy Thanksgiving :)

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    18. Your Thanksgiving Feast sounds lovely and what a beautiful pecan pie! Happy Thanksgiving to you and yours, Michael, and thank you so much for hosting Foodie Friday every week.

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    19. Thank you for hosting :) I am sharing 2 holiday drinks. Cardamom Eggnog and Spiced Holiday Smoothie. Egg-free, dairy-free, and refined sugar free.
      Hope you are having a Happy Thanksgiving!

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    20. That pecan pie is amazing! I hope that you and yours had a lovely Thanksgiving ~ and many blessings to come. I'm trying to get back into blog land so adding a Pumpkin Trifle.

      Thanks so much for hosting!
      xo
      Pat

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    21. This pie is BEAUTIFUL, Michael!! I would love to try a piece of it. :)

      Thank you for hosting Foodie Friday during Thanksgiving week. I hope you have a great weekend!

      Denise

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    22. Boy, that pie looks scrumptious! I wish I had a piece right now.

      I hope you and yours had a lovely holiday, Michael!

      xo

      Sheila

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