Spiced Maple Pecan Pie with Star Anise

I've been meaning to make this recipe for ages, so it seems somewhat appropriate that I finally get around to this when the blog is nearing its five year anniversary (how did that happen?). I really should've not waited this long to try this recipe and it really belongs on your holiday table. While I was making the syrup, I thought the anise might be a little overpowering, but once it was in the pie, it worked perfectly to add depth without being overpowering. I had some maple sugar leftover from a mystery guest at our wedding, so I substituted that for an extra maple boost and was not disappointed with the maple flavour in this pie. Finally, she recommends you can use cashews in place of pecans for the pie. I ended up using a three part of pecans, cashews, and pistachios which made for a nice variety of nuttiness. Really though, you likely can't go wrong with this one.

One year ago: Saffron-scented Lamb with an Almond Sauce
Two years ago: Buffalo, Mushroom, and Feta Meatballs
Three years ago: Saag Paneer
Four years ago: Meatballs in Tomato Sauce
Five years ago (seriously?): Raspberry Cheesecake Brownies

Spiced Maple Pecan Pie with Star Anise (from Cook This Now)

Ingredients
Crust
1 1/4 cups all-purpose flour
1/4 tsp salt
10 tbsp unsalted butter, cut into 1/2" pieces
2 to 5 tbsp ice water
Filling
1 cup maple syrup
1/2 cup Demerara or raw sugar (or maple sugar!)
8 whole star anise
2 cups pecan halves
3 large eggs
4 tbsp unsalted butter, melted
2 tbsp dark aged rum
1/4 tsp kosher salt

1. To make crust, pulse together flour and salt in food processor. Add butter and pulse briefly. Add ice water a little bit at a time and pulse until moist enough to hold together. Form into a ball, wrap with plastic wrap, and flatten into a disc. Refrigerate at least 1 hour.
2. On a lightly floured surface, roll piecrust to 12" circle. Transfer to 9" pie plate. Fold and crimp (keeping in mind the dough will shrink).
3. Prick crust all over with a fork. Freeze for 15 minutes or refrigerate for 30 minutes.
4. Preheat oven to 400F.
5. Meanwhile, in a medium saucepan over medium-high heat bring maple, syrup, sugar, and star anise to a boil. Reduce to a simmer and cook until very thick and reduces to about 1 cup, 15 - 20 minutes. If you decide to use a smaller, pot, be very careful it doesn't boil over! Remove from heat and let sit 1 hour.
6. Cover pie with foil and fill with pie weights. Bake for 20 minutes.
7. Remove foil and bake for an additional 5 minutes. Cool on a rack.
8. Meanwhile, reduce heat to 325F. Spread pecans on baking sheet and toast 12 minutes. Let cool.
9. Remove star anise from syrup.
10. In medium bowl, whisk together, syrup, eggs, melted butter, rum, and salt. Fold in pecans.
11. Pour filling into crust and transfer to rimmed baking sheet.
12. Bake 35 to 40 minutes until pie is firm, but giggles slightly. Let cool before serving.

Pecan-Crusted Turbot

This is a great option for a quick and easy dinner that's a little bit different. I strongly recommend not passing on the soy-orange sauce even though it increases the work involved a bit. The recipe makes about 2/3 cup though, so feel free to scale down unless you want leftovers. The recipes notes suggest any flatfish as a good substitute, so I made this with sand dabs.

One year ago: Smoked and Fresh Salmon en Chemise
Two years ago: Cashew Chicken with a Cilantro Sauce
Three years ago: Lime Flavoured Rice with Yellow Split Peas

Pecan-Crusted Turbot (from Fish Without a Doubt)

Ingredients
2 cups pecans
2 large egg whites
4 (4 - 5 ounce) pieces turbot fillet
coarse salt and freshly ground pepper
1/2 cup flour
vegetable oils
4 oranges, peeled and cut into segments
Soy-Orange Sauce
2 cups orange juice
1 tsp soy sauce
4 tbsp unsalted butter, cut into pieces

1. To make sauce, pour orange juice into a wide saucepan and boil over high heat. Lower heat to a simmer and reduce to 1/3 cup. Scrape orange juice into a small saucepan and add soy sauce. Bring to a boil over medium-high heat and whisk in butter, piece by piece. Set aside.
2. Meanwhile, grind nuts in food processor in batches to fine meal. Pour into shallow bowl.
3. Beat egg whites in separate shallow bowl until frothy.
4. Season turbot on both sides with salt and pepper. Dredge in flour and pat off excess. Dip in egg whites and then nuts.
5. Heat medium skillet over medium heat (you may need 2 to fit the fish). Pour in a bit of oil. Cook fish for 2 1/2 minutes on first side or until nicely browned and another 1 1/2 minutes on the other side.
6. Serve fish garnished with orange and a drizzle of soy-orange sauce.

Pecan Pie

I've always been more of a cake, cupcake, and brownie kind of girl, so the idea of making pies for Thanksgiving was a bit daunting, but since Thanksgiving is a traditionally pie holiday, I decided to give it a shot.  I cheated and used pre-made pie shells ... maybe next year I'll be braver with that! 

Initially I was going to use a pecan pie recipe from Homesick Texan, but then I decided to compare the recipe to others out there.  In the process, I discovered this recipe that didn't use Karo syrup.  Not wanting to have to buy Karo syrup for one recipe and then have it go to waste in my cabinet, I decided to give it a try ... and we have a winner!  Best served warm with vanilla ice cream.  The only change to this recipe that I made was to reduce the cooking temperature and extend the cooking time.

Pecan Pie (from allrecipes)

Ingredients

1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

1. Preheat oven to 350 degrees F.
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 350 degrees, then reduce temperature to 300 degrees and bake for 50 minutes, or until done.