Sarah's Adopted Pecan Pie with Orange Zest, Epicurious

 

INGREDIENTS

•           Pastry dough (buy pre-made or use Melissa Clark's pie crust) 

•           3/4 stick unsalted butter

•           1 1/4 cups packed light brown sugar

•           3/4 cup light corn syrup

•           2 teaspoon pure vanilla extract

•           1/2 teaspoon grated orange zest

•           1/4 teaspoon salt

•           3 large eggs

•           2 cups pecan halves (1/2 pound)

•           Whipped cream or vanilla ice cream (for serving; optional)

 

PREP

Preheat oven to 350°F with a baking sheet on middle rack.

 

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).

 

Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

 

Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

 

Cook's Note: Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving


 

Melissa Clark's Pie Crust, NYT Cooking

INGREDIENTS

• 1 ¼ cups all-purpose flour (150 grams)
• ¼ teaspoon fine sea salt
• 10 tablespoons unsalted butter, cold and cut into cubes
• 2 to 4 tablespoons ice water, as needed

PREP 

In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.

Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Tips from Melissa: 

• For the best results, use a high-fat, European-style unsalted butter like Plugra.
• You can experiment with textures and flavors by substituting 3 to 4 tablespoons shortening, lard, beef suet, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for 3 to 4 tablespoons regular butter. All should be well chilled before using.
• Or make a crispy cheddar crust, which pairs nicely with apple pie or savory pie fillings: Pulse together 1 1/4 cups flour with 3/4 teaspoon salt. Add 3/4 cup grated sharp cheddar; pulse until mixture forms coarse crumbs. Add 8 tablespoons chilled, cubed butter and proceed according to the directions above.
• Melissa Clark's Pie Crust NYT

Peas and Turnips in Cream

This recipe, adapted from The Best From Helen Corbitt's Kitchens. Helen Corbitt was a chef in Texas and served at the Houston Country Club, the Driscoll Hotel in Austin, and as director of food service for Neiman Marcus. I look to this book for simple, straightforward recipes; this is one good example. I served this last Christmas and used the leftovers the following day to make a fabulous turkey hash, served over white rice.

Peas and Turnips in Cream

1-1/2 cups chopped turnips, peeled and 1/4" dice (1 large or six small)

2 tablespoons minced onion

3 tablespoons sugar

1/2 cup whipping cream

1 cup fresh or frozen green peas

salt and pepper

chopped parsley

Blanch the turnips and peas in boiling water until tender (turnips five minutes; add peas and cook 3-5 minutes more). Drain. Saute the onion with the butter and sugar for one minute. Add turnips and reheat. Add cream and peas and simmer until the cream is reduced. Add salt and pepper to taste. Sprinkle with parsley.

NOTES:

Doubles/triples easily.

Serve as accompaniment to roast chicken. Use leftovers over white rice for a fabulous meal.

Wonderful Thanksgiving or Christmas side. 

Use leftovers to make a turkey or chicken hash:

Stir 1 cup chopped onion/green pepper/celery (or just onion) in 3 tbsp. melted butter. Add 1-2 tablespoon flour and stir 2-3 minutes. Add 2 cups chopped turkey/chicken, 1 cup chopped potatoes and/or carrots, cooked. Add leftover peas/cream (1-2 cups). Add up to 1 cup broth. Salt and pepper to taste; add herbs if you like such as thyme and parsley.