Alrighty, folks, the holiday season is officially here. I know, I know… if you judge by store displays, it probably started two months ago. But let’s be real. November is a perfectly reasonable time to start thinking about Thanksgiving, Christmas, Hanukkah, Kwanzaa, Festivus, or whatever it is you celebrate.
Now, the tricky part: How do you plan the feast and avoid a political showdown at the dinner table? Honestly, I don’t have a magic solution for the latter — except maybe pouring yourself a generous glass of whatever liquid you prefer before anyone arrives.
When it comes to the food, however, you are in the driver’s seat. Stick mostly to dishes you know and love, but feel free to throw in one adventurous recipe just for fun. And don’t try to do it all yourself. Ask your friends or family to bring an appetizer, a side, or even that quirky casserole Aunt Carol swears is amazing. Make a prep list and note what needs to be done, how long it’ll take, and when you’ll tackle each task. Give yourself a little breathing room, too, because let’s be honest, minor kitchen mishaps are basically guaranteed.
Shop early and grab all your ingredients before the big day. Don’t forget the wine. Pinot Noirs and Gewürztraminers are great pairings when turkey is involved. When the day comes, get an early start. Set up your mise en place, everything at your fingertips, with your ingredients out, knives sharpened, and gadgets ready to go. Keep your workspace clean, keep your demeanor calm, and have some fun as you prepare your celebration.
Before guests arrive, put out some light snacks and don’t hesitate to open a bottle of wine to jump-start the merriment. Now, for the showstopper: dessert.
Here is a treat that should be a hit at any get-together. If you are feeling brave, make the crust from scratch. If not, a frozen or refrigerated crust works just fine — just keep it cold so it stays flaky. And of course, make sure there’s plenty of bourbon for the chef.
Crust ingredients
1¼ cups all-purpose flour
2 tsp. sugar
¼ tsp. salt
4 oz. (1 stick) cold butter,
cut into pieces
¼ cup ice water
filling ingredients
2 cups pecan pieces or halves
3 large eggs
¾ cup dark brown sugar
2/3 cup light corn syrup
2 tsp. pure vanilla extract
2 Tbsp. melted butter
2 Tbsp. bourbon
¾ to 1 cup dark chocolate chips
Directions
- Preheat the oven to 375 degrees.
For the crust:
- Mix the flour with the sugar and salt.
- In a food processor or with a pastry blender, mix the butter with the flour until the mixture resembles coarse meal, then add the ice water.
- Knead the mixture until it sticks together, then wrap it in plastic wrap and refrigerate at least 30 minutes.
For the filling:
- Toast the pecans lightly in a small skillet and set aside, reserving some of the larger pieces for the top.
- In a bowl, mix the rest of the ingredients except the chocolate chips together; add the pecans and chocolate chips.
To assemble:
- Roll out the crust so it will cover a 9-inch greased pie plate. Place in the pie plate, decoratively crimping the edges.
- Pour the filling into the crust and place the reserved large pecan pieces carefully on top.
- Bake for 45 minutes to 1 hour until the center is set. If the crust is getting too brown, tent it with foil. Let pie cool for at least an hour.
