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He-Can Pecan Pie
Created for Mayor David Cicilline last year, this chocolate-pecan pie remains popular with people on both sides of the aisle.
1 classic pie dough in a 9-inch pan, chilled
1 bar (3 1/2 to 4 ounces) bittersweet (60 percent to 70 percent
cacao) chocolate bar, finely chopped
2 cups pecan halves, toasted and cooled
3 large eggs
1/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup dark corn syrup
Preheat oven to 375˚ with rack in middle. Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.
Remove pie shell from the refrigerator. Spread chocolate in bot-tom of shell and let it set, then cover with pecans. Whisk together eggs, brown sugar, vanilla and salt in a bowl, then whisk in corn syrup and pour over pecans.
Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.
Classic Pastry Dough
1 1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter
1/4 teaspoon salt
3 to 5 tablespoons ice water
In a food processor, pulse together flour, butter and salt until it resembles coarse meal. Drizzle 3 tablespoons ice water evenly over mixture and pulse only until incorporated. Squeeze a small handful of dough: If it doesn’t hold together, add more ice water, K tablespoon at a time, pulsing until incorporated. Do not overwork dough.
Turn out dough onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to distribute fat. Press into a ball and flatten into a 5-inch disk. Wrap in plastic wrap and chill until firm, at least 1 hour.
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a K-inch overhang. Fold overhang under and press against rim
of pie plate, then crimp decoratively.
The Ultimate Leftover Turkey Sandwich
It may be chilly outside, but chef Jules Ramos from Eleven Forty-Nine Restaurant swears it will pay off to fire up the Weber and grill the bread.
12 3/4-inch slices of Tuscan bread
2 tablespoons unsalted butter
1 pinch salt and pepper
9 ounces leftover turkey (meat only)
12 slices crispy cooked bacon
24 slices vine ripened tomato
6 leaves Boston bibb lettuce
6 slices jack cheese
6 eggs
Preheat oven to 350º. Spread the butter onto bread slices and season with salt and pepper. Toast or grill to golden brown in a pan or on the grill. Place slices of bread on a cookie sheet and top six pieces with jack cheese. Add 1 K ounces of leftover turkey to the other six slices of toasted bread. Place pan in the oven for about 5 to 7 minutes to melt cheese and warm turkey.
Heat a nonstick pan over a low flame. Add a dash of canola oil, crack the egg into the pan and season with salt and pepper. Let the egg white set slowly until firm. Flip and cook other side for 2 minutes. Remove onto a sheet pan without breaking the yolk. Repeat until all eggs are cooked.
Place one egg over the turkey, top with bacon, lettuce and tomato, and cover with a piece of bread with melted jack cheese. Cut in half and serve with leftover stuffing and cranberry chutney (recipe on page 80) on the side. Makes 6 sandwiches.
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