Turkey anyone??

I'm spending Thanksgiving with my parents in VA. My mom made a turkey stuffed with apples and walnuts as well as an assortment of russian salads.

Our thanksgiving spread:

I also made some yummy broccoli almond bisque from the Kosher by Design cookbook.

For dessert we had Apple Rougemont Cake, the recipe for which can be found in Passion for Baking. It was very european tasting, which the parents liked of course. I thought it was good, but not my favorite, since I'm a firm believer that any dessert can't be that great unless it  has chocolate in it.

I also made my famous chocolate rum pecan pie for some college friends who were back in town. The recipe is based on one I found on the foodnetwork website a long time ago and tweaked.  Unfortunately I didn't have enough corn syrup so it came out a bit dry, but still good.

Pie Pastry:

• 1 cup all-purpose flour
  
• 1 tablespoon sugar
• Pinch salt
• 1/2 cup (1 stick) unsalted butter or margarine cold and cut into small chunks
• 2 tablespoons ice water, plus more if needed

Filling:

• 1/4 cup (1/2 stick) unsalted butter or margarine
  
• 4-6 ounces unsweetened chocolate
• 3 large eggs
• 1/2 cup sugar
• 1/2 cup dark corn syrup
• 1 1/2 teaspoons pure vanilla extract
• 3 tablespoons rum or coffee flavored liquor (I usually go with the coffee liquor)
  
• 1/4 teaspoon salt
• 11/2 cups pecan halves

To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Roll out the dough and put in 9-inch pie pan.

Preheat the oven to 350 degrees F.

To make the filling:  Melt the butter and chocolate in a bowl in the microwave. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, rum or liquor, salt, and the melted butter mixture until well blended.

Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes.