Chocolate Pecan Pie

Last week, I detailed my croque madame at the Elysian Cafe in Hoboken. Though it didn't hold a candle to my first croque madame en Paris, it was a delish adaptation. I also mentioned that my brunch companion and long time friend, Maggie, will be leaving me today as she moves back to Missouri to be closer to her fam. Over the last few months, we've developed a tradition of Sunday brunch, followed by multi-hour Castle marathons while enjoying sweet treats, like sugar cookies and Irish soda bread. But for our very last brunch and Castle viewing sesh (we just can't get enough, and the recent two-parter just added more fuel to the fire), Maggie whipped up a Chocolate Pecan Pie for the record books. Adapted from the southern belle herself, Paula Deen, this pie had all the right moves. Both sugary and nutty, this pie couldn't be easier. Let's get down to it...

Chocolate Pecan Pie
*Adapted from Paula Deen
1 (9-inch) unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons good-quality bourbon, optional (...since M never developed a taste for the hard stuff, she omitted and it tasted just wonderful sans bourbon)
3 ounces semisweet chocolate, chopped (or as a time saver, you can use morsels)

Preheat oven to 375 degrees. In unbaked pie shell, cover the bottom with pecans. In mixing bowl, whisk together the melted butter and eggs. (Note: make sure the butter isn't too hot, or you'll get scrambed eggs) Add corn syrup, bourbon (if using), sugar and chocolate. Stir it all together until combined. Pour the mixture into pie shell, over the pecans. Place the pie on a baking sheet and bake in oven for 10 minutes. Lower oven temperature to 350 degrees and bake for 25 minutes more, or until pie has set. Remove from oven and cool on wire rack.

So there you have it. A pie recipe that's both palette pleasing and super simple to boot. Don't you think this would make a sublime and untraditional Easter dessert? I know I'm considering it, but have other concoctions in mind (stay tuned next week)...

Now, I should mention that Maggie did find one fault with this recipe: that the pie, while deliciously gooey, tended to get a little runny as she cut into it. See what I mean in the photo above? And well...I'm stumped. Is this just a hazard of making pecan pie? Is there a way to avoid the overly runny nature of said fabulous gooeyness? Any takers?

UPDATE: This fabulous pecan pie was recently featured on Serious Eats Photograzing...see it here!

Peep Show

Let's face it. It wouldn't be Easter without the candy. As the skies clear here on the east coast (and apparently the warmth is on its way), I can finally get excited about my favorite Spring holiday (and only one, at that). And while I'm not a huge chocolate and candy eater, Easter is one of two times a year that I do thoroughly enjoy a good Cadbury Cream Egg, jelly beans, and my absolute favorite...the Reese's Peanut Butter Egg (they just don't make 'em like this all year round). Since my recent Avid diet has commenced, this year, I'm only sticking to the favorites.

Peeps. The quintessential Easter food and really, the star of the show. Somehow desserts center around marshmallow during the spring, and these little Peep-ers are there for the ride. And is it just me, or do they really taste better stale?

Cadbury Cream Eggs. The commercial hasn't changed since I was a kid and it makes me feel all warm and fuzzy when I see it. I'm not sure why, but that rabbit just makes me happy. And the super sweet creamy center of the Cream Egg? Pure sugary pleasure, though I've yet to ever eat more than one per season.

Cadbury Mini Eggs. If you're just not that into the whole egg-looking cream-filled thing, you can certainly find chocolatey solace in the mini chocolate eggs with a sugar coating.

Jelly beans. I don't partake in the Jelly Belly variety, but I have downed about two (small) bags of the Brach's variety. And as Shaun pointed out, somehow, the veritable rainbow of colors in our candy bowl has dwindled to mostly the black variety. Ick.

Reese's Peanut Butter Eggs. Though I always, always enjoy a Reese's, and anything remotely related to peanut butter, Easter is the one time of year that I just need to get my hands on a Reese's Egg. Oversized and overstuffed with peanut butter, unlike the typical Peanut Butter Cup variety, this is the one piece of candy that I do request show up in my Easter basket.

So there you have it...a little roundup of some of my favorite Easter goodies. Though I'll be baking up a storm this weekend (check back next week for my newest concoction), I'll also be indulging my sweet tooth a bit. But what about you? Are you an Easter candy fiend? Which kind do you look forward to all year long?

Beer Braised Corned Beef & Cabbage

Though St. Patrick's Day has come and gone, and we know that I got down 'n dirty with some Irish-themed goods, I'm still sharing my recipe for Beer Braised Corned Beef & Cabbage. Shaun and I (and this dish is mostly Shaun's doing) didn't get to making our corned beef until a week or so post-St. P's. While a little late, I'm getting it in just in the nik of time before the end of March. After all, while food shopping on Sunday, I noticed an abundance of corned beef packages in the meat case so it's not too late to get your corned beef fix.

Anyhow, this recipe seriously turns up the flavor on an old classic. I am typically not a huge fan of corned beef...I mean, I'll eat it, but I don't necessarily jump at the chance. Shaun, on the other hand, could not disagree more. So the compromise? Corned beef with a few adjustments, making this a meal that both traditionalists and new-age corned beef afficianados could enjoy. Just the simple changes of using the slow cooker and braising the meat in amber ale made a world of difference on this Irish favorite. And though Shaun said, "It's not real corned beef...you just don't cook corned beef in beer," once this hunk o'meat came out of the slow cooker and we dug right in...well, I think I may have changed his mind...just a bit. Let's get down to it...

Beer Braised Corned Beef & Cabbage
1 3lb. piece corned beef
1 lb. carrots (cut up, or use the baby kind)
2 bottles Budweiser Amber Ale
8 red bliss potatoes (or more, depending on how tatery you like it)
1 head cabbage, outside leaves peeled and the rest sliced
Dried onion flakes
Freshly ground black pepper
Dijon or deli mustard

Open corned beef package and drain excess liquid into sink. Place corned beef in slow cooker with fat side up. Rub meat with some freshly ground black pepper and dried onions (optional). Note: Corned beef is naturally salty, so Shaun didn't add any extra salt. You can however, add the spice packet that may or may not come with the meat (ours didn't come with one). Pour 2 bottles Budweiser Amber Ale over the meat. Cook on low for 5-7 hours (the beauty of a slow cooker is that you can't really overcook the meat). Half or quarter red bliss potatoes and submerge in the liquid along with carrots. Cook for 45 minutes. 10 minutes before serving, add cabbage and cook 10 minutes more. Serve altogether on a big platter with Dijon or deli mustard for dipping and get ready for your predisposed thoughts on corned beef to go right out the window.

So there you have it...a traditional Irish dish with the flavor turned way up. What do you think? Are you a corned beef purist? Do you eat corned beef outside of the obligatory March festivities?