Tomorrow is the first day of the Christmas season, and so, the feasting begins! We have just celebrated Thanksgiving in the US and now join the rest of the world to share in the season of Christmas Joy and Wonder. I have had a few requests to share my Irish Whiskey Chocolate Pecan recipe and, as it really is rather scrumptious…I thought I would share!
Irish whiskey Chocolate Pecan Pie
This pie is so rich and decadent and an amazing ending to any meal. The recipe is traditional for Thanksgiving dinners in the American South but its absolutely delicious any time of the year…hope you enjoy!
1 prepared pastry pie crust
1 cup semi sweet chocolate chips (melted)
6 Tbsp Irish butter (I use Kerrygold unsalted for all my baking)
½ cup granulated sugar
¼ cup brown sugar
1 cup honey
1 Tbsp all purpose flour
½ tsp. fine sea salt
4 large eggs (beaten)
3 Tbsp Irish whiskey (I use Irish man’s whiskey)
1 Tbsp vanilla extract
1 ½ cups unsalted pecan halves
How to make it
Preheat oven to 350 degrees.
Melt the butter and chocolate chips over a double boiler
Whisk together the eggs, sugars, honey, flour, sea salt, whiskey and vanilla to combine. Stir in the melted chocolate and butter.
Folks in pecans and then pour mixture in to prepared pie crust.
Bake pie for one hour or until the filling has set.
Transfer pie to a cooling rack.
Best served with vanilla ice cream.
Enjoy these 25 days of Christmas because all the fun is about to begin!
The Thanksgiving dessert table would not be complete without pie or two, and methinks some of the leading classics are undoubtedly PecanPie and Pumpkin Pie- yes, pies of legend indeed. This year, my son said the pecan was the best pie he has ever eaten and I think this Irish Whiskey Chocolate Pecan Pie recipe is a keeper. I substituted honey for the corn syrup in order to get a floral sweetness and the Irishman Whiskey just brought out a balance to the intensity.
Pumpkin Pie with an Orange Twist
The classic pumpkin pie also made it to our family Thanksgiving table today. The only twist we add is some finely grated orange zest as I have discovered that this little citrus addition really adds character and complexity to the pie.
This Thanksgiving we are all thankful for family, health and being together. I am also thankful for my business, doing what I love and for the lovely and dedicated followers of my blog…yup, that’s you dear reader. You are the best!
The Shamrock and Peach hit Reynolds Plantation’s Sandy Creek Barn last night to celebrate Irish food in Georgia, yee ha!…and I think it was a big hit with the guests there, many of whom had either been to Ireland, or would love to go to Ireland…The menu it self was inspired by the same dinner menu from the 3ShadesofGreen dinner at the James Beard House in May with the main lamb dish being a signature dish from Chef Noel McMeel at the Lough Erne resort with the genius paring of Kerrygold Cashel Blue Cheese with Quenelle of Dark Chocolate , which stole the show again – after all, this pairing of blue cheese and chocolate is always a talking point.
My Southern influenced dishes, paired with the Irish, included Georgia Apple and Zucchini soup with Curried local Pecans and Crispy Pancetta and last but not least, the Sticky Toffee Pudding never fails to impress.
Ooooh yes, lots of goodies indeed!
Sure glad 2014 still is not over because what started as a very bumpy ride for the Shamrock and Peach has indeed broken in to cooking up some great memories. Without a doubt cooking at the James Beard House in May was unforgettable and last night brought it all home to Georgia and makes me so proud of the cuisine from my Irish homeland. Living the dream for sure and so very thankful for it all!
After spending last weekend promoting my new Shamrock and Peach tours for 2015 in Gainesville, GA I was really inspired watching a new video about Ireland. This fun New York times video captures the heart of Dublin, it’s people, dining and energy. It’s always great to go home and find comfort in that some things like Irish history or culture but exciting to see new changes in the Irish food scene. The traditions of Irish food are still preserved but the new world edge prevails in every gastronomic bite in both Dublin and Belfast’s restaurant scene. The Irish understand how they do not need to reinvent the wheel only make it better.
Guinness tastes better in Dublin than any where else in the world. Some people say it’s the Irish water that makes the difference, but you just got to try it where it originated. You cannot go home from a trip in Ireland without having a pint of the famous black stuff.
Next year I am ready to go back and explore what is new and find solace in the fact that most things just do not change in Ireland. I like to expect the unexpected but sometimes the unexpected is that Ireland is just what you expect.