Seen recently through my lens:
A neighbor dressed up our road.
We saw Star Wars.
My son’s girlfriend made him this awesome poster.
I made Amaretto! (recipe soon)
A funky fountain Christmas gift.
My daughter was home from college. Heaven.
My son runs very fast.
Lighting the way.
Walnuts. Honey. Bourbon.
Put ’em together and what do you get?
One mighty fine pie.
It is sweet and crunchy with lovely hints of vanilla in both the crust and the filling.
For the life of me, I still don’t know why I made my pie in a tart pan with a removable bottom. Nowhere in the directions did it say to do that. Thank goodness it did say to place on a baking sheet before putting the pie in the oven. Because of the removable bottom, a whole bunch of the filling leaked out onto the baking sheet. It was soft and deliciously caramelized (but would have been a huge mess if it dripped into the oven!). Fortunately I was able to spoon the leaked filling back over the top of the pie. Despite that drama, the pie was out of this world and done properly I can only imagine it is even better.
Walnut, Honey And Bourbon Pie
Ingredients:
Basic Vanilla Pastry (recipe follows)
1/2 cup brown sugar
1/2 cup honey
1 teaspoon vanilla extract
3 eggs
50g unsalted butter, melted
2 tablespoons bourbon
1 1/2 cups walnuts
Directions:
1. Preheat oven to 160℃/325℉.
2. Roll out the pastry between 2 sheets of non-stick baking paper until 3mm (.12 inch) thick. Line a 18cm (7 or 8 inch) pie dish with the pastry. Refrigerate until needed.
3. Place the sugar, honey, vanilla, eggs, butter and bourbon in a large bowl and whisk until smooth.
4. Pour the mixture into the pie dish, sprinkle over the walnuts and place on a large baking sheet. Press the edges of the pastry with a fork.
5. Bake for 35-40 minutes or until set. Allow to cool before serving.
Serves 8
Basic Vanilla Pastry
Ingredients:
1 2/3 cups flour
2 tablespoons sugar
1/4 teaspoon baking powder
180g cold unsalted butter
1/3 cup iced water
1 teaspoon vanilla extract
Directions:
1. Place the flour, sugar, baking powder and butter in a food processor. Process until the mixture resembles coarse crumbs.
2. Gradually add the water and vanilla and process until the mixture forms a soft dough.
3. Turn dough out onto a lightly floured surface and knead to bring it together.
4. Wrap in plastic wrap and refrigerate for 1 hour. (Can refrigerated up to 2 days)
Recipes from Donna Hay Magazine
An astounding musician who I’m having a hard time believing is gone.
Sigh.
Check out David Bowie on his Website and buy all of his music if you haven’t already.
Cheers!
