Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!
Friday, November 17, 2017
Pumpkin Pie, Flay Style
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With Thanksgiving coming in a week, it's time to start thinking about pumpkin pie. And this being Tonia's Kitchen, you know we couldn't leave a tradition well enough alone. Famed Food Network chef Bobby Flay stopped by to tell Tonia about his delicious take on the pie, specifically Pumpkin Pie with cinnamon crunch, with bourbon-added whipped cream and maple syrup. It's enough to make me very hungry!
Bobby, who wrote Bobby Flay's Throwdown says he starts the pie with a crust made out of graham cracker crumbs, butter, cinnamon and eggs. He then fills the pie with pumpkin puree, ginger, nutmeg, cloves, sugar, eggs and cream. Chef Bobby bakes it slowly, then adds the crunch. That's made out of flour, rolled oats, cinnamon sugar and butter. That goes on top of the pie filling. Then take whipped cream mixed with bourbon and maple syrup and top it all off! The pie could make you scream Hey Bobby Flay!
Cinnamon Crunch
Crust
Filling
Bourbon-Maple Whipped Cream
Bourbon-Maple Whipped Cream
Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.