Why Ask Why? Try Borbon and Vodka Pie!

  

And by spirited, we mean classic spirits like Vodka and Bourbon.  Both are represented in this pie that's perfect for Thanksgiving!  Senior Food Editor Amy Traverso stopped by Tonia's Kitchen to talk about her Bourbon Walnut Pecan Pie that has vodka in the crust!  Amy told Tonia when you make a

pie crust, you typically use water.  Here use  half-water, half-vodka  mix to create a crust that's far more moist than anything you've tried.  Amy says not to worry about getting drunk off the pie, as most of it will burn off during the cooking (that's what pre-dinner cocktails are for, right?)

Happy Thanksgiving from all of us at Tonia's Kitchen

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon table salt
• 9 tablespoons unsalted butter, cut into small cubes and chilled
• 3 tablespoons ice water
• 2 tablespoons vodka

Instructions

First, make the crust: In a medium bowl, whisk together the flour and salt. Sprinkle the butter over the flour mixture. Use a pastry cutter to break the butter into smaller pieces, then use your fingers to smear the butter into the flour. Stop when the mixture looks like cornmeal, with pea-size bits of butter remaining.

Sprinkle the ice water and vodka over the mixture and stir with a fork until the dough comes together. Turn the dough out onto a lightly floured counter, knead once or twice to form a ball, then press the ball into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes and up to two days.

Preheat oven to 400° and set a rack to the lower position. Unwrap the dough and place it in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from the center, to a 12-inch circle. Peel off the top sheet of parchment paper and transfer dough, peeled side down, into a 9-inch pie plate, pressing it into the sides. Peel off the remaining parchment and fold under and crimp the edges. Line dough with a piece of parchment paper or large coffee filter and fill with beans. Set the pie plate on a baking sheet and transfer to the oven. Bake for 10 minutes, then take the crust from the oven, remove the beans and liner, and reduce oven temperature to 325°. Set crust aside.

For the filling

Ingredients

• 3 large eggs
• 1 stick unsalted butter, melted
• 1/2 cup dark corn syrup
• 1/2 cup light corn syrup
• 1/4 cup granulated sugar
• 3 tablespoons bourbon
• 1/2 teaspoon table salt
• 1 cup chopped pecans
• 1/2  cup chopped walnuts

Instructions

In a large bowl, whisk together the eggs, butter, corn syrups, sugar, bourbon, and salt until smooth. Spread the nuts in an even layer in the bottom of the prepared crust, then pour the egg mixture over the top. Set the pie on the baking sheet and bake until set, 30 to 40 minutes.

A Bourbon Pudding

Nothing says a southern-American drink like Bourbon. And now you can enjoy this classic American spirit in a pudding. Morgan Bolling, who wrote the new cookbook When Southern Women Cook, stopped by Tonia's Kitchen to talk about her recipe for Bourbon Butterscotch Pudding. It's essentially the pudding perfected by America's Test Kitchen, with some bourbon added in. It's a great treat for those fall parties, or when you want bourbon, but can't have a drink right there and then.

12 tablespoons (1 ½ sticks) unsalted butter, cut into ½-inch pieces
½ cup (3 ½ ounces) granulated sugar
½ cup packed (3 ½ ounces) dark brown sugar
¼ cup water
2 tablespoons light corn syrup
1 teaspoon lemon juice
¾ teaspoon salt
1 cup heavy whipping cream
2 ¼ cups whole milk
4 large egg yolks
¼ cup cornstarch
2 teaspoons vanilla extract
1 teaspoon dark rum
Slightly sweetened whipped cream for garnish

In a large saucepan, bring butter, granulated sugar, brown sugar, water, corn syrup, lemon juice and salt to a boil over medium heat, stirring occasionally to dissolve sugar and melt butter. Once mixture is at a full rolling boil, cook, stirring occasionally, 5 minutes (caramel will register about 240 degrees). (See note for a tip.)

Immediately reduce heat to medium-low and gently simmer (caramel should maintain a steady stream of lazy bubbles – if not, adjust heat accordingly), stirring frequently, until mixture is color of dark peanut butter, 12 to 16 minutes longer (caramel will register about 300 degrees and should have slight burnt smell).

Remove pan from heat; carefully pour ¼ cup cream into caramel mixture and swirl to incorporate (mixture will bubble and steam); let bubbling subside. Whisk vigorously and scrape corners of pan until mixture is completely smooth, at least 30 seconds. Return pan to medium heat and gradually whisk in remaining ¾ cup cream until smooth. Whisk in 2 cups milk until mixture is smooth, making sure to scrape corners and edges of pan to remove any remaining bits of caramel.

Meanwhile, microwave remaining ¼ cup milk until simmering, 30 to 45 seconds. Whisk egg yolks and cornstarch together in a large bowl until smooth. Gradually whisk in hot milk until smooth; set aside (do not refrigerate).

Return saucepan to medium-high heat and bring mixture to a full rolling boil, whisking frequently. Once mixture is boiling rapidly and beginning to climb toward top of pan, immediately pour into bowl with yolk mixture in 1 motion (do not add gradually — see note). Whisk thoroughly 10 to 15 seconds (mixture will thicken after a few seconds). Whisk in vanilla and rum.

Coat a piece of parchment paper with vegetable oil spray and press on surface of pudding. Refrigerate until cold and set, at least 3 hours. Whisk pudding until smooth before serving. Serve the pudding with lightly sweetened whipped cream.

Bourbon In A Ball

 



Need a great Thanksgiving party treat? You've heard of rum balls, but Bourbon Balls might be just a little bit better. Morgan Murphy, who wrote Bourbon And Bacon says they take a little bit of time, as does good Bourbon, but they aren't hard to make.  Morgan told Tonia's Kitchen there's powdered sugar and a lot of Bourbon! Mix both into a dense batter.  Then form this into balls and add a half a pecan to each ball. Roll each ball around in sugar and chill in the refrigerator.  They're fantastic and Morgan says they go great at any holiday get-together!

Reprinted From About.com

• 14 ozs sweetened condensed milk
• 3 cups semi-sweet chocolate morsels
• 1 tbsp vanilla extract
• 2 tbsps bourbon whiskey
• 3/4 cup chop fine pecan
• granulated sugar
• unsweetened cocoa powder

Combine chocolate chips and sweetened condensed milk in a saucepan over low heat. Heat, stirring, until melted and smooth; remove from heat. Stir in the vanilla, bourbon, and 1/2 to 3/4 cup pecans. Transfer to a small bowl. Cover and chill for 3 to 4 hours, or until mixture is firm.

Working with fingertips, shape into 1-inch balls; roll in finely chopped pecans, sugar, or unsweetened cocoa. Place on a tray or baking sheet, cover loosely, and chill for at least 1 hour.