Chocolate Bourbon Pecan Pie

PWB Chocolate Bourbon Pecan Pie

Recipe from our Winter 2017 Newsletter. 

  • 6 eggs
  • 1 cup light Karo® syrup
  • ½ cup half-and-half cream
  • ½ pound dark brown sugar
  • 10 oz. chopped pecans
  • 8 oz. chopped milk chocolate morsels
  • ½ cup Bourbon
  • 1 pie shell

Preheat oven to 350 degrees. In a bowl, whisk eggs until well blended.  Add half-and-half, Karo syrup and brown sugar, whisking until smooth texture is achieved. Mix in chopped pecans and chopped chocolate and then add bourbon. Par-bake pie shell for 4 minutes. Pour pie filling into par-baked shell. Place pie in preheated oven and bake for approximately 1 hour or until set. Makes 1 pie.

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Bloody Mary Mix

Bloody Mary Mix

24 fl oz V-8 Juice
2 ½ tsp Texas Pete Sauce
3 tbsp Lemon Juice
3 ½ tbsp Worcestershire Sauce
1 tsp Celery Salt
3 ½ tbsp Prepared Horseradish
1 tsp Ground Black Pepper

Combine all ingredients well and refrigerate.

Makes 3.5 cups

 Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Strawberry Frozen Mousse Soufflé

Strawberry Frozen Mousse Soufflé

4 pounds washed, stemmed and quartered Fresh Strawberries
4 cups Granulated Sugar
1/2 tbsp Salt
8 Eggs
1 cup Sugar Water
1 quart Heavy Whipping Cream

Place chopped strawberries in a food processor and puree. Place pureed strawberries in a pot and simmer until reduced by ½. Strain through a fine mesh and while still hot, add 4 cups sugar and ½ tablespoon salt. Combine well, allowing sugar to dissolve. Set aside to cool completely. Put eggs in a mixer with a whisk attachment. Whisk until light and fluffy. In a pot put 1 cup of sugar and add enough water to achieve the wet sand look. Cook to 238 degrees and then remove from heat. Pour sugar mixture into eggs while eggs are whisking on slow speed. Allow to whisk until mixture has cooled to room temperature. In a separate bowl, whip heavy cream to SOFT peaks. Fold cooled eggs into cooled strawberries. Fold whipped cream into strawberries. Wrap parchment paper around your vessel so the paper extends above the rim by 2 inches. Secure with a rubber band. Pour mousse into vessel, portioning about 1 inch above the rim. Allow to setup in freezer for 24 hours before serving. Garnish with fresh whipped cream and a strawberry.

Makes – 10 servings

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Print Works Bistro Strawberry Frozen Mousse Recipe

Peach Melba

Peach Melba

8 ounces peach, diced ½ inch
2 tablespoons granulated sugar
2 fluid ounces Peach Schnapps
6 ounces raspberries
2 tablespoons granulated sugar
2 fluid ounces Chambord
Ice cream

Peel and dice peaches to ½ inch. Place in sauté pan and sprinkle 2 tablespoons of sugar over. Place over heat and add Schnapps. Ignite. When flame extinguishes, pour peaches into a martini glass. Add raspberries and to a sauté pan and sprinkle 2 tablespoons of sugar over. Place over heat and add Chambord. Ignite. When flame extinguishes, spoon over the peaches. Top with a scoop of ice cream.

Makes – 1 serving

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Peach Curd Tart

Peach Curt Tart

1 mini shell Almond Shortbread Dough (see recipe or store bought dough)
2.5 fl ounces Peach Curd (see recipe)
Meringue (see recipe)

Fill tart with curd. Top with meringue.

Makes – 1 mini tart

 

Peach Curd

3 fresh peaches
4 cups granulated sugar
2 eggs
4 egg yolks
1 tablespoon lemon juice
¾ cup unsalted butter

Cut peaches in halve and remove pits. Add peaches to a blender and process until smooth. Transfer peach puree to a bowl. In a separate bowl, beat together sugar, eggs, egg yolks and lemon juice. Add egg mixture to peach puree and mix until incorporated. Melt butter over a double boiler of simmering water; stir peach mixture into melted butter, stirring constantly until the curd is thickened (about 5-10 minutes). Makes 30 fluid ounces

Makes 30 fluid ounces

 

Almond Shortbread Dough

1/3 cup American Almond flour (available online)
1 3/4 sticks butter, softened
1 teaspoon salt
1 cup 10X sugar
2 each medium size fresh eggs
2 2/3 cups all purpose flour

In a mixing bowl, mix dry ingredients together at low speed. Add butter slowly. Add eggs and then increase mixing speed to medium until dough comes together. Roll out dough and cut circles for small tart shells. Using your fingers, press dough into bottom and sides of tart shell. Using a fork, pierce holes in dough that lines bottom of shell. Bake at 325 degrees for 7-10 minutes or until tart shell is fully cooked. Allow to cool.

Makes – 12 mini tart shells

Peach Charlotte

Peach Charlotte

2 oz Peach Mousse
5-6 slices Jelly Roll for Charlotte (see recipe)
1 oz diced Fresh Peaches

Place one jelly roll slice in the bottom of an individual parfait glass. Place three or four jelly roll slices up the sides of the parfait glass. Put 1 ounce of mousse over bottom roll. Top mousse with 1 ounce of quartered peaches. Top peaches with remaining ounce of mousse. Top mousse with the remaining jelly roll slice as a cap. Refrigerate until ready to serve. For service; unmold Charlotte onto a dessert plate.

Makes – 1 serving

Peach Mousse

2 ¾ cups diced Fresh Peaches
1 1/3 cups Sugar
2 3/4 cups Water
1 cup Egg Yolks
1 1/4 cups Sugar
2 3/4 tsp Gelatin
1/2 cup Peach Syrup
1 1/2 cups Heavy Whipping Cream

Combine 2 ¾ cups diced peaches, 1 1/3 cups sugar and 2 ¾ cups water in sauce pan and simmer for 20 minutes. Strain, reserving the peach syrup, and allow to cool. In a pot, whisk 1 cup egg yolks into 1/4 cup sugar over high heat until sugar melts. In a separate pot, heat 1 cup sugar to 238 degrees and then drizzle into whipped egg yolks. Bloom gelatin in 1/4 cup ice cold water, and then melt in a sauté pan on very very low heat. Drizzle gelatin into egg yolk mixture. Combine egg yolk mixture, peaches and 1/2 cup peach syrup. Whip heavy cream to soft peaks and add to peach egg mixture. Refrigerate for 24 hours before use.

Makes – 50 ounces

Peach Jelly Roll for Charlotte

1 sheet 12 X 16 x 1/4 Yellow Sponge Cake
1/2 pound diced Fresh Peaches
1/3 cup Sugar
1 1/2 tbsp Lemon Juice
1 tsp Vanilla Extract

Place peaches, sugar, lemon juice and vanilla in a pot and bring to a simmer. Simmer for 30 minutes and then allow the compote to cool to room temperature. Cut sheet of sponge cake in half creating two pieces 12 X 8 X 1/4. Spread 2 1/2 ounces of peach compote evenly over each piece. Gently roll up each jelly roll into a 12 inch long log, being careful not to split roll. Slice as needed into 48 slices.

Makes – 48 slices

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Frangipane Peach Vanilla Cake

Frangipane Peach Vanilla Cake

½ peach
1 ounce Almond Cream Filling (see recipe)
1 mini cake circle Vanilla Cake (see recipe)
1 scoop vanilla ice cream
1 fluid ounce Strawberry Coulis (see recipe)
2 fluid ounces Crème Anglaise (see recipe)

Peel peach, cut in half and remove stone. Fill stone hole with 1 ounce almond filling. Bake at 325 for 20 minutes, remove from oven and cool. Place cooled peach over cake circle. Serve in a pool of crème anglaise with a scoop of vanilla ice cream and a generous drizzle of strawberry coulis.

Make 1 portion

Almond Cream Filling

10 tablespoons unsalted butter
¾ cup granulated sugar
1 ½ cups almond flour
3 eggs
½ teaspoon vanilla extract

In a mixer, cream butter and sugar together until light yellow in color and no lumps remain. Add in almond flour and mix completely. Add eggs one at a time, scraping down sides of bowl with each addition.

Makes 16 ounces

Vanilla Cake

1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
3 egg yolks
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Prepare two 9 inch cake pans or large sheet tray by greasing and flouring. Set aside. Cream together butter and sugar until smooth. To butter/sugar mixture add eggs, egg yolks and vanilla. In a separate bowl, combine flour, baking powder, baking soda and salt.

Chocolate Truffles

Chocolate Truffles

8 ounces chocolate – semi sweet
8 ounces cream – heavy whipping
Toppings of choice

 

In a saucepan, bring cream to a simmer. Whisk in chocolate and remove from heat. Continue whisking until smooth. Refrigerate until cool. Using a melon scoop, form into balls. Roll each chocolate ball in a topping of choice: crushed nuts, powdered sugar, Oreo crumbs, peppermint, espresso, fresh coconut, cocoa powder, etc.

Yield – 16 each

Candied Cashews

Candied Cashews

1 pound whole unsalted cashews
1 egg white
1 tablespoon water
1 cup granulated sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon kosher salt
In a bowl whisk together egg white and water. Add remaining ingredients and toss to coat the cashews well. Spread out on a sheet pan and bake for 1 hour at 250 degrees; toss every 15 minutes. Cool.
Makes – 1 pound

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at
this scale. Please adjust as to your taste and portion size.

©1989-2017 This recipe is property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

Beignets – Creme Filled

Warm Creme Filled Beignets

12 ¾ fl oz Water
1 tsp Salt
11 tbsp Butter
1 ¾ cups High Gluten Flour
5 medium Eggs
12 fl oz Pastry Cream

In a sauce pot, bring water and salt to a boil; add butter. Add flour all at once and stir to form dough base. In a mixer at low speed with paddle attachment, turn dough to cool. Add eggs one at a time till paste forms. Using a ¾ ounce scoop, drop dough into 350 degree fryer for about 5 minutes. Remove and allow to cool on sheet pan. Pipe ½ ounce of pastry cream into each beignet. Place beignets in a moderate oven for 2-3 minutes till warm. Serve with honey or hot chocolate sauce.

Makes – 24

Pastry Cream

10 ½ fl oz Whole Milk
½ Vanilla Bean
2 pinches Salt
2 ½ tbsp Corn Starch
6 tbsp Sugar
1 large Egg
8 tsp Butter

Have a bowl ready for cooling the pastry cream with a fine mesh sieve resting in the rim. Pour the milk into a heavy saucepan. Scrape vanilla seeds into milk. Add salt and place over medium-high heat. Bring to just under a boil, stirring occasionally and making sure milk solids are not sticking to bottom of pan. In a mixing bowl, whisk together corn starch and sugar. Add eggs and whisk until smooth. Slowly ladle about 1/3 of milk into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard is as thick as lightly whipped cream. To thicken properly the mixture must come just to the boiling point (few slow bubbles). Remove from heat and pour through the sieve into a bowl. Allow to cool and place in a pastry bag.

Makes – 12 fluid ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.