Recipe Post and Run

The first thing that I wish to do is apologize in advance to all of you for this "post and run" entry.  I won't be talking about anything too substantial in this entry.  In fact, this entry will probably be one of the shortest ones that I've ever done.

Why?

Well, as you read this, I will be doing some last minute preparations for this year's "Relay for Life" event.  It is an all-day and all-night affair lasting from seven in the evening to seven in the morning.  So, basically, my time is very limited in what I can actually put into this piece.

Secondly, I'm going to apologize to all of you in advance for the Saturday, June 14 entry.  Because I'll be staying up all night long on the thirteenth, I will likely be sleeping away most of the fourteenth.  So, the June 14 entry will be posted very late afternoon.  But, hey...good things always come to those who wait right?  I promise you that I'll make it up to you all in later days.  That I swear.

But for now, since today is FOODIE FRIDAY, I decided that for this entry, I would just post a recent recipe that appeared in the January 2014 issue of Canadian Living Magazine.  Hey, for those of you living in America or abroad, it might be a really great recipe to try.  The recipe comes courtesy of Amanda Barnier, food specialist.

Unfortunately, I can't say the same.  I'm not a fan of pecans.  But for those of you who are, this is your lucky day!  Enjoy! 

THE ULTIMATE PECAN PIE

Hands-on time:  20 minutes

Total time:  4 1/2 hours
Makes:  12 servings

INGREDIENTS:

1/2 cup unsalted butter

1 cup packed brown sugar

1/2 cup liquid honey

1 tbsp. cider vinegar

2 tsp. vanilla

1/4 tsp. salt

3 eggs, lightly beaten

2 cups pecan halves

FOR PIE PASTRY:

1 1/4 cups all-purpose flour

1 tbsp. granulated sugar

1/4 tsp. salt

1/2 cup cold unsalted butter, cubed

1/4 cup cold water

HOW TO MAKE IT

PASTRY:  In large bowl, whisk together flour, sugar, and salt.  Using pastry blender or two knives, cut in butter until in coarse crumbs with a few larger pieces.  Drizzle cold water over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp. more cold water if necessary.  Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour.  (make ahead; refrigerate for up to 3 days or freeze in airtight container for up to one month.)

Let pastry stand at room temperature until slightly softened, about 5 minutes.  On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate.  Trim to leave 1-inch (2.5 cm) overhang; fold overhang under and flute edge.  Refrigerate until firm, about 30 minutes.

In small saucepan, melt butter over medium heat; whisk in brown sugar until smooth.  Remove from heat; whisk in honey, vinegar, vanilla, and salt.  Whisk in eggs.

Sprinkle pecans in pie shell; pour egg mixture over top.  Bake on baking sheet on bottom rack in 350 F (180 C) oven, until filling is set (approximately 50 minutes to one hour).  Let cool completely in pan on rack.