It was my fist project that used decreases & double-point needles.
It's absolutely gorgeous and I didn't want to give it up.
Crust:
1/2 tsp salt
1/3 cup shortening
Combine salt, flour and shortening with a pastry cutter 'till it's all in little pea-sized bits. Add 4-5 tablespoons icy cold water. Stir together with fork. Roll out crust, or just press into a 9" pie pan. Or tiny tart pans. Or whatever you've got lying around. Evenly distribute pecans over bottom of pie crust.
Filling:
1 cup light brown sugar
2/3 cup Golden Syrup
2 tablespoons rum
4 tablespoons butter
3 large eggs
1/4 cup cream
1/2 tsp salt
2 cups Texan pecans, toasted
In a medium saucepan, heat the brown sugar, Golden Syrup, rum, and butter until boiling, stirring constantly. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs. When the boiled syrup has cooled, beat in the eggs, salt, and cream. Pour over pecans. Bake at 350 for 45ish minutes.Serves: 6
Prep. Time: 0:55
1 Tbls. minced garlic
1 Tbls. minced yellow onion
2 Tbls. butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold butter - sliced (OR 2/3 cup chicken broth)
1 1/2 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
6 boneless, skinless chicken breast halves
extra virgin olive oil - for brushing
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. goat cheese - room temperature