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Pecan Pie Bars

By
Jordan Snowden
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0
An aerial shot of four pecan pie bars sitting on a wire cooling rack.

I especially love making these Pecan Pie Bars for a large family gathering. The recipe itself makes quite a lot, think like 36 bars or so, but you can definitely half the recipe, or just freeze half of the bars to eat later! I think this recipe is so wonderful because it’s literally just a tray bake! Put the crust in a pan, par bake it, then take it out and add the toppings! Put the entire thing back in the oven for 30 minutes or so, and voila! You’ve got yourself some delicious pecan pie bars that are good enough to serve in the fanciest of restaurants or the simplest of graduation parties.

Developing These Pecan Pie Bars

I love taking a classic recipe and putting a little spin on it, which is exactly what is so perfect about these bars. No longer do you need a fork or even a plate for that matter to enjoy the flavors of a pecan pie. All you have to do is grab a bar and go! They’re sweet and sticky, caramelly and crunchy. The richness of these bars is not to be overlooked, but to be loved and rejoiced at every gathering they’re brought to!

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An aerial shot of four pecan pie bars sitting on a wire cooling rack.

Pecan Pie Bars

  • Author: Emily Rapp
Print Recipe

Description

Like your own little pie in a bar form.

Ingredients

Scale

For the crust:

  • 2 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp kosher salt
  • 3/4 cup unsalted butter (chilled)

For the filling:

  • 1 1/2 cups light corn syrup
  • 1/2 cup light brown sugar (packed)
  • 3/4 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter (melted)
  • 10 oz chopped pecans

Instructions

For the crust:

  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the flour, sugar, and salt. Whisk together.
  3. Cut the butter into small cubes and work the butter into the flour mixture with your hands. This is called “cutting” the butter in. Keep squishing the butter between your fingers in the flour until no piece is larger than a pea. The resulting mixture will be able to be packed together and will look and feel sandy.
  4. In a large 15×10 inch jelly roll pan, pat the crust mixture into the bottom of it. Make sure the crust layer is even and that it is packed tightly. Bake in oven for 20 minutes.

For the filling:

  1. While the crust is baking, make your filling.
  2. In a large bowl, whisk together corn syrup, both sugars, eggs, vanilla and melted butter.
  3. With a spatula, fold in the chopped pecans.
  4. When the crust has baked for 20 minutes, take it out of the oven and pour the filling over top of it. It does not matter if the crust is still hot, and it is okay if the crust has cracked a little during its time baking, the filling will hold everything together. Make sure that the filling is evenly distributed over the crust.
  5. Place back in the oven and bake for 25-30 more minutes until the filling is still a little wobbly in the center. Allow to cool for an hour before cutting and enjoying.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Photography by Emily Rapp

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Chilaquiles Verdes

By
staff-author
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0
Chilaquiles Verdes will add a delicious option to your menu items at home.

Recipes for chilaquiles originated in the regional kitchens of Mexico as a way of combining two ubiquitous staple food items: corn tortillas and salsa. As a way to resuscitate day-old corn tortillas by lightly frying them in oil and smothering them in red or green salsa, its simplicity opened the door to countless interpretations. Recipes for chilaquiles first appeared in cookbooks in the 1800’s, and can be found on breakfast and brunch menus just about anywhere. Once you get your bearings on the basics below, we want to encourage you to play with your food!

Chilaquiles Verdes Recipe

Ingredients
2 pounds fresh tomatillos, husked and rinsed
2 large jalapeño chiles
1 medium white onion, quartered
2 large garlic cloves
1 large lime
1 bunch cilantro
1 bay leaf
1 tbs dried Mexican oregano
2 tablespoons olive oil
2 cups chicken or vegetable broth
Pinch of Salt
4 large eggs
12 thick corn tortillas
2 cups vegetable oil

For Serving (optional)

Chopped cilantro
Crumbled queso fresco
Red onion, sliced
Avocado, sliced
Mexican Crema

Instructions

  1. Place tomatillos, jalapenos, garlic, and onion in a cast iron skillet. Roast on high heat for five minutes until the vegetables blister and soften evenly. Remove from heat and let cool.

  2. Once the vegetables are cool, add tomatillos, jalapenos, garlic, onion, cilantro, salt, and cumin into a blender. Squeeze entire lime over vegetables and blend.

  3. In a heated saucepan, add the olive oil, broth, blended vegetable purée, oregano, and bay leaf. Stir in low to medium heat for 15 minutes.

  4. While the salsa cooks, add vegetable oil to a fresh saucepan. Heat to 350 degrees. Cut tortillas into wedges and fry in oil in batches for two minutes. Be careful not to let the wedges stick. Remove from oil and rest on paper towel

  5. Beat eggs in a bowl and add a pinch of salt. Gently fold eggs into the salsa and cook until the eggs are set into a creamy consistency.

  6. Slowly stir in tortilla chips and completely coat each chip. Remove from heat.

  7. Plate chips and add queso fresco, cilantro, red onion, creama, and avocado. Serve immediately.

Story and Recipe by Gabe Gomez

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Magic Missile Mojito

By
staff-author
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0
A creative take on the classic mojito with a boost of flavor from Mystic Mixtures Potion Bar.

MAGIC MISSILE MOJITO SPRITZER RECIPE

Ingredients

1.5 oz Mystic Mixtures ‘Magic Missile’ cordial

1.5 oz Tito’s vodka

.5 oz lime juice

3-4 fresh blackberries

Splash of lime flavored La Croix

Instructions

In your glass, muddle everything besides the soda water, fill your glass with ice, and top with a splash of soda water. Garnish with lime slices and fresh blackberries

RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Zombie Cocktail

By
staff-author
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0
spooky halloween cocktail recipe

Bringing together Kingfly’s spirits with the spirits of Halloween, Kingfly’s lead distiller Raoul Segarra, conjured up this Zombie Cocktail recipe for TABLE readers. Ghoulish only by name, the Zombie Cocktail brings that voodoo magic, awakening the senses of the undead.

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spooky halloween cocktail recipe

Zombie Cocktail

  • Author: Raoul Segarra
Print Recipe

Description

One too many of these may leave you a zombie the next day!

Ingredients

Scale
  • 1.5 oz Kingfly White Rum
  • 1 oz Kingfly Bliss Spiced Rum
  • .5 oz Kingfly Orange Liqueur
  • .75 oz orange juice
  • .75 oz lime juice
  • 1 tsp passion fruit jelly
  • 2 dash King Floyd’s Aromatic Bitters

Instructions

  1. Shake with crushed ice, roll into glass and add more ice as needed. Garnish with orange slice.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Raoul Segarra for Kingfly
Story by Carole Valle
Photography by Dave Bryce

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Velvet Revolver

By
staff-author
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0

Bringing together Kingfly’s spirits with the spirits of Halloween, Kingfly’s lead distiller Raoul Segarra conjured up this spooky cocktail for TABLE readers.

VELVET REVOLVER RECIPE

Ingredients

1 oz berry shrub

1.5 oz Kingfly Grappa

.5 oz Pinot noir

.5 oz lemon juice

2 dashes Kingfly Aromatic Bitters

Instructions

Shake. Use fine strainer to pour liquid into aNick and Nora glass. Garnish with flaming dehydrated lemon wheel.

RECIPE BY RAOUL SEGARRA / PHOTOGRAPHY BY DAVE BRYCE / STORY BY CAROLE VALLE

Satan’s Whiskers Cocktail

By
staff-author
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0
kingfly spooky cocktail

Dry and citrusy with the magnetic appeal of Kingfly Gin and the three-day beard of a hipster devil. Bringing together Kingfly’s spirits with the spirits of Halloween, Kingfly’s lead distiller, Raoul Segarra, conjured up this spooky cocktail for TABLE readers.

Satan’s Whiskers Cocktail Recipe

Ingredients

1 oz Kingfly Gin
1 oz dry vermouth
1 oz sweet vermouth
.5 oz Kingfly Orange Liqueur
1 oz orange juice
2 dashes King Floyd’s Aromatic Bitters

Instructions

Shake. Use fine strainer to pour into coupe glass. Garnish with orange peel.

Recipe by Raoul Segarra for Kingfly / Story by Carole Valle / Photography by Dave Bryce

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Black Death Anise Cocktail

By
staff-author
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0
A complex, creamy cocktail with notes of anise and the haunting darkness of a moonless night.

A complex, creamy Halloween cocktail with notes of anise and the haunting darkness of a moonless night.

What is Fernet?

Fernet is a type of amaro which is a dark, bitter, and intensely aromatic Italian herbal liqueur. It is typically stronger and less sweet than most other amari, so you’ll find it at 40–45% ABV. It comes from a secret blend of herbs and spices that usually includes myrrh, chamomile, saffron, and rhubarb. Its flavor is complex, earthy, and highly bitter, with a minty finish.

What is Pastis?

Pastis is an anise-flavored spirit and apéritif that is also a cultural icon of Southern France, particularly Marseille. It comes from a blend of alcohol, star anise, licorice root, and other herbs and spices. Pastis ABV runs between 40–45% ABV and it is usually diluted with water. When water is added, the clear, amber-colored spirit turns a cloudy, pale yellow.

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A complex, creamy cocktail with notes of anise and the haunting darkness of a moonless night.

Black Death Cocktail

  • Author: Raoul Segarra
Print Recipe

Description

This one is for the black licorice lovers.

Ingredients

Scale
  • 1 oz Kingfly Gin
  • .5 oz fernet
  • .5 oz pastis
  • .25 oz simple syrup
  • .25 barspoon-activated charcoal
  • 1 whole egg

Instructions

  1. Double shake.
  2. Use a fine strainer to pour into a Nick and Nora glass. Garnish with nutmeg.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Raoul Segarra for Kingfly
Story by Carole Valle
Photography by Dave Bryce

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Sunshine in a Jar

By
staff-author
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0
TABLE Contributing Editor Anna Calabrese shares three recipes that will preserve harvest season for the months ahead.

The abundance of fall vegetable gardens sometimes leaves us wondering what to do with late-season performers. Here are a few suggestions for recipes you can store in the fridge and bring out when you need a little summery sunshine on the table.

SUNSHINE IN A JAR PICKLING RECIPES

BBQ PICKLED HOT CHERRY PEPPERS

INGREDIENTS

½ lb fresh hot cherry peppers**

1 shallot, thinly sliced

½ cup apple cider vinegar

2 tbsp of your favorite BBQ sauce

¼ cup maple syrup

1 tbsp sea salt

1 tsp cracked black pepper

1 qt Mason jar, washed and sanitized

INSTRUCTIONS

1. Fill Mason jar with cherry peppers and shallot.

2. Bring other ingredients to a boil in a sauce pot. Pour into Mason Jar and seal with a lid.

3. Place in refrigerator for a week to give the peppers time to pickle. These will last refrigeratedfor up to 1 year.

4. Serve with your favorite barbequed meats or on top of a pulled pork sandwich!

**Using all hot cherry peppers makes for an intense flavor experience. For less spicy pickles, use only 1 hot cherry pepper with ½ pound of cleaned and halved red bell peppers.

PICKLED WATERMELON RINDS

Adapted from a recipe by Alton Brown

INGREDIENTS

1 watermelon

1 cup water

1 cup apple cider vinegar

¾ cup sugar

¼ cup candied or fresh ginger

4 tspkosher salt

½ tsp red pepper flakes

1 tsp black peppercorns

1 small jalapeño, sliced thin, most seeds removed

INSTRUCTIONS

1. Using a sharp peeler, remove and discard the green exterior skin of the watermelon rind, leaving only the white part of the flesh, with a little pink here and there.

2. Cut into long slivers no longer than the height of the shoulder of the jar you’re using.

3. In a 2-quart pan, add water, apple cider vinegar, sugar, ginger, salt, pepper flakes and peppercorns, and bring to a boil for one minute.

4. Add watermelon rind to the pot. Bring to a boil. After 1 minute of boiling, turn off heat and let cool to room temperature.

5. When cool, place rinds in a jar with sliced jalapeños. Pour liquid on top and seal with lid. Store in refrigerator for no more than a month.

PEACH JALAPEÑO JAM

INGREDIENTS

10 peaches, chopped skin-on

2 jalapeños, thinly sliced

2 cups sugar

1 cup brown sugar

Juice of 1 lemon

Pinch of salt

INSTRUCTIONS

1. Put all ingredients into a pot and simmer until the mixture has a thick, jam-like consistency. Skim away any foam that comes to the top cooking.

2. Once the mixture is thick enough, remove from heat and let cool to room temperature. Store in sealed jars in refrigerator.

3. Use to brush over roasted pork, chicken, or ham, or as part of a pre-dinner cheeseboard.

Recipe, Story, and Styling by Anna Calabrese / Photography by Dave Bryce

Lemon and Basil Olive Oil Scones

By
staff-author
-
0
Enhance the flavor of these scones with basil olive oil from our friends at Liokareas.

LEMON AND BASIL OLIVE OIL SCONES RECIPE

INGREDIENTS

2 cups all-purpose flour, plus more for hands and work surface

6 Tbsp sugar

1 Tbsp fresh lemon zest

2 1/2 tsp baking powder

1/2 teaspoon salt

1/2 stick butter, frozen

1/4 cup Liokareas Lemon Olive Oil

1/2 cup heavy cream (plus 2 Tbsp for brushing)

1 large egg

1 and 1/2 teaspoons pure vanilla extract

For the icing:

1 cup powdered sugar

1/4 cup heavy cream

Juice of one lemon

Cut squash in half and scoop out the seeds.

Spread over the creamed honey and sprinkle with cinnamon and salt.

Roast at 350 degrees until very soft, about 30 minutes.

Once cool, scrape out flesh and smash with the back of a spoon until it is slightly smooth.

Set aside.

INSTRUCTIONS

1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.

2. Whisk 1/2 cup heavy cream, the egg, olive oil and vanilla extract together in a small bowl. Drizzle over the flour mixture, and mix together until everything appears moistened.

3. Pour onto the counter and work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.

5. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

6. Meanwhile, preheat oven to 400 degrees

7. Line a large baking sheet with parchment paper. After refrigerating, arrange scones 2-3 inches apart on the baking sheet.

8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.

9. Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.

Recipe and Styling by Anna Calabrese / Photography by Laura Petrilla / Plater by Frank DeFabo, FD Ceramics

Roasted Squash Tartine with Honey Mascarpone

By
staff-author
-
0
Pieces of bread are layered with alternating roasted squash tartine and honey mascarpone.

This Roasted Squash Tartine with Honey Mascarpone is a delicious and seasonal dish that’s perfect for a light and flavorful breakfast or lunch. The sweet and savory combination of roasted squash, creamy mascarpone, and a drizzle of honey creates a harmonious and satisfying taste. The tartine is served on toasted bread, adding a satisfying crunch to each bite.

Roasted Squash Tartine with Honey Mascarpone Recipe

Ingredients

For the squash puree:

  • 1 medium sized honey nut squash
  • 1 tbsp cinnamon creamed honey
  • 1 tsp cinnamon
  • 1 pinch salt

For the mascarpone:

  • 1/2 cup mascarpone
  • 1 tbsp cinnamon creamed honey

Instructions

  1. Cut the squash in half and scoop out the seeds.
  2. Spread the creamed honey over the squash and sprinkle with cinnamon and salt on top.
  3. Roast at 350 degrees until very soft texture, about 30 minutes.
  4. Once cool, scrape out the flesh and smash with the back of a spoon until it is slightly smooth and spreadable.
  5. Set tartine aside.

For the mascarpone:

  1. Mix ingredients together until smooth.

For assembly: 

  1. Layer each mixture on top of toasted slices of bread and garnish with bee pollen and cinnamon.

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce

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