PAT CONNOLLY CONDE NAST RECIPES

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BOURBON PECAN PIE RECIPE | EPICURIOUS



Bourbon Pecan Pie Recipe | Epicurious image

This bourbon-scented pecan pie from Vallery Lomas is great for Thanksgiving—or throughout the fall.

Provided by Vallery Lomas

Yield Makes one 9-inch pie

Number Of Ingredients 17

2½ cups (300g) all-purpose flour
2 tsp. granulated sugar
1 tsp. kosher salt
1 cup (2 sticks/226g) cold unsalted butter, cut into 1-inch slices
1/3 cup (80ml) ice cold water, or more as needed
2 Tbsp. (30ml) apple cider vinegar
4 large eggs
4 Tbsp. (55g) unsalted butter, melted and slightly cooled
1 Tbsp. (8g) cornmeal
1 Tbsp. (15ml) vanilla extract
1 tsp. kosher salt
1 cup cane syrup (340g) or dark corn syrup
½ cup (100g) granulated sugar
½ cup (100g) packed light or dark brown sugar
3 Tbsp. (45ml) bourbon
2½ cups toasted pecan halves
1 partially-baked Flaky Pie Crust

Steps:

  • Add the flour, sugar, and salt to the bowl of a food processor, or a large bowl if using a pastry blender. Pulse or whisk until the mixture is combined.
  • Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses. There will be some larger pieces of butter, and that’s a good thing. If using a pastry blender, blend the butter until it’s pea size.
  • Add the cold water and vinegar to a cup and pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like tiny clumps (like space dots ice cream), and there are no large pockets of flour. If using a pastry blender, use a large rubber spatula for this step, folding until no large pockets of flour remain.
  • Tip the mixture onto your work surface and use a light touch to gather the dough together and pat it down until it’s about 1 inch thick. Fold the dough in half, then pat it back down to a 1-inch block. Repeat twice, then pat and gather the dough into 2 round discs, smoothing the sides so they aren’t dry and crumbly. Wrap the discs tightly in plastic and let them rest in the refrigerator for at least 30 minutes, and up to 3 days.
  • When ready to par-bake the pie crust, preheat oven to 350°F. On a lightly floured surface, roll out one disc of pie dough to an 11-inch circle, and transfer it to a 9-inch pie plate. Fit the dough into the pie plate, trimming any edge overhang that’s greater than 1 inch.
  • Prick the dough all over with the tines of a fork. Fit a piece of aluminum foil or parchment paper on the crust, leaving enough overhang so that you use the edges to lift it out later. (I like to use foil because I can easily cover the edges to prevent them from cooking too quickly, but parchment paper works, too.) Fill with pie weights or dried beans so the dough holds its shape and doesn’t puff up.
  • Bake on the middle rack until the bottom of the crust is dried out, about 20 minutes. You know it’s ready if, when you lift out the foil or parchment, it doesn’t stick. Carefully remove the pie crust from the oven by sliding it out and holding it from the bottom, so that you don’t disturb the sides or edges of the crust (best to use two oven mitts). Carefully remove the parchment paper or foil and the pie weights or beans. Set the pan on a cooling rack for the crust to cool.
  • In a large bowl, whisk together the eggs, melted butter, cornmeal, vanilla, and salt.
  • Combine the cane syrup, sugars, and bourbon in a medium saucepan set over medium heat. Use a wooden spoon or whisk to stir continually. When the syrup starts to boil, cook an additional 2 minutes, then remove the pan from the heat.
  • Use one hand to continually whisk the egg mixture and use the other hand to slowly pour one-third of the hot syrup into the egg mixture. Continually whisking tempers the eggs so they can be heated without scrambling. Pour the egg mixture into the saucepan with the syrup, continuing to whisk constantly. Stir in the pecans and set aside for 30 minutes to let the syrup mixture cool.
  • If you've turned the oven off, preheat to 350° and place a rack in the middle of the oven.
  • When the syrup is at room temperature, pour it into the par-baked pie crust and bake until the center of the pie is just set and doesn’t jiggle, and a knife inserted into the center comes out clean, 50 to 55 minutes.
  • Remove the pie from the oven and let cool on a wire rack for at least 2 hours so the filling can firm up. Slice and serve.

RED-COOKED TOFU RECIPE | EPICURIOUS



Red-Cooked Tofu Recipe | Epicurious image

Deep-fried tofu gets braised with shiitake mushrooms in soy sauce and Chinese wine for this easy dish.

Provided by Kian Lam Kho

Number Of Ingredients 13

1 pound firm tofu
2 cups vegetable oil
2 garlic cloves, thinly sliced
2 ounces ground pork (optional)
½ ounce dried shiitake mushrooms, rehydrated (see note), stemmed, and halved
¼ cup thinly sliced fresh or canned bamboo shoots (drained if canned)
¼ cup Shaoxing cooking wine
1 tablespoon dark soy sauce
1 teaspoon soy sauce
1 teaspoon sugar
¼ teaspoon ground white pepper
1 teaspoon tapioca starch
1 scallion, julienned

Steps:

  • Cut the tofu blocks into 1-inch squares that are ½-inch thick. Pat dry with a paper towel.
  • Heat the vegetable oil in a wok over high heat until it is just beginning to smoke, about 395°F. In two batches, deep-fry the tofu pieces until a brown skin forms on the outside, about 5 minutes. Use a skimmer to transfer the tofu to a paper-towel-lined plate.
  • Remove all but 2 tablespoons of the vegetable oil from the wok. Add the garlic to the wok and stir-fry until it is fragrant, about 30 seconds. Add the pork and continue to stir-fry for another 30 seconds or until it is completely cooked.
  • Add the shiitake mushrooms, bamboo shoots, 1½ cups water, the wine, both soy sauces, sugar, and pepper to the wok and bring the liquid to a boil.
  • Put the tofu in a saucepan and pour the contents of the wok over the tofu. Bring the liquid to a boil, then cover and braise the tofu over medium heat for about 10 minutes, until the tofu has absorbed the flavor.
  • In a small bowl, mix the tapioca starch with 2 tablespoons water to make a slurry. Stir this into the braising broth and cook until the broth has thickened, about 1 minute. Serve the tofu garnished with the julienned scallion.

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