It’s time to start thinking about what I am going to make for Thanksgiving this year. I don’t really agonize about what to make, as we have a set menu of items we look forward to every year. But I always tinker with one item just for my personal entertainment. One year, I made a cranberry coleslaw that was so delicious it often returns to the regular menu. Pumpkin gnocchi were fun, but I probably should have waited until the kids were older. They would love them now! 

I have tried to make variations of a cheesy potato casserole we always have, but the kids always look at me like I have done something ridiculous by changing a dish they think is perfect, regardless of how good a variation may be. Years ago, it was decided that apple, pumpkin and cherry pies would be the only options, though they get eaten so quickly I am often criticized for not having enough pie options. 

The reality is, I make something for myself — a dish that speaks to me in a creative or playful way. Though I can make extremely creative foods, I often lean toward adventurous twists on comfort foods around particular holidays. If you have read some of my previous articles about desserts, you know I love chocolate, and as far as pies go, pecan is my personal favorite. And if I am sharing things I enjoy, a good bourbon is on the list. At Incredibly Delicious Bakery, they have a chocolate, bourbon and pecan tart that has been one of my favorites for as long as they have been making it. Though it is my brother-in-law’s business, it is not my recipe to share. So, I decided to tinker with a new idea and make an alternate version for fun. 

The goal was not to replicate his recipe, but to reinvent the concept for my own entertainment, because playing with food is fun! My thinking process was to start with a crust. I chose a vanilla butter crust with egg yolks. However, this can be a little tricky, so I suggest others use a traditional pie crust. For the filling, I started with a basic pecan pie filling but rearranged the method so it would be a little more brownie-like, which would give it a less dense and more delicate mouthfeel when enjoyed at room temperature. I chose to make it in a traditional pie pan rather than a tart pan, as we are talking about comfort foods, and a thicker pie presentation made more sense for that goal. Lastly, I poured a little dulce de leche into heavy cream and whipped it up — a great finish on top after baking. The sweetness balances the bitterness from the dark chocolate, though milk chocolate would work for those who don’t prefer dark chocolate. 

My kids and friends were my taste testers, and they approved enthusiastically. My wife was not impressed as she has a tree-nut allergy, which is why pecan pie is not on the normal rotation. I will be making her own special pie before this article is published. It will be delicious and, if it is creative and fun enough, a future article. 

This is one of the approaches I use to having fun with food: think of a favorite food, and change it in little ways to make something not new, but delightfully different and still familiar. I find when someone tries to be too creative, the original idea can be lost, and the flavors and textures that were so appealing are forgotten in the excitement of experimentation. Instead, take the original idea, and decide which parts appeal to you. Then make sure to preserve, or even slightly exaggerate, them when being creative. Most importantly, have fun! Even ideas that don’t turn out quite how we hoped are probably still pretty tasty, especially with desserts. 

Chocolate bourbon pecan pie 

Ingredients

• 1 pie crust, or tart, not a deep crust
• 2 cups pecans, toasted, 350 degrees for 8 minutes
• 1 cup dark chocolate, use the good stuff
• 3 tablespoons unsalted butter
• 3/4 cup brown sugar
• 1/2 cup corn syrup, or glucose
• 1/2 teaspoon salt
• 3 eggs
• 1 teaspoon pure vanilla extract
• 3 tablespoons bourbon 

Directions 

1. Place the pecans in an even layer in the pie crust.
2. Combine butter and chocolate, and slowly melt in microwave. Add brown sugar and corn syrup. Then add salt and eggs. Finally, add vanilla and bourbon.
3. Pour over pecans in the pie crust.
4. Bake at 350 degrees for 40-45 minutes, until set. Let cool. Enjoy!

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.