Well, I’m trudging along this very non-fairy tale life and zero hour #1 (of 2) occurs next Monday. Here’s hoping my noodle is full of everything it needs to know!
I feel terrible that I am diligently studying for three exams and missing out on Father’s Day. A while back, I was handed a lot of lemons and thanks to the extremely generous support of my dad (and mum!), I am able to (hopefully) make lemonade. If all goes well, we can all have a sip by this time next year (perhaps with a shot of gin in it too!).
Although gin is the Jolly family liquor of choice, Mr. Jolly certainly loves a potable bourbon too. Thus, one of his favorite desserts is Bourbon Pecan Pie. And since I would not be able to see him on Father’s Day, I decided to make and ship a delectable twist on one of his favorites = The Woodford Reserve Walnut Pie. For those of you bourbon experts, I apologize for belittling your knowledge, but Woodford Reserve is a “preferred” bourbon and a bottle will always reside in my bar---usually catering to a certain Webb.
And just in case any of you have a dad, grand-dad, brother, uncle, etc. who enjoys bourbon also……I thought I would share my recipe……
Woodford Reserve Walnut Pie
I made this with a Whole Wheat Honey Cinnamon Crust which consists of any ol’ whole wheat crust recipe with 2 tsp of honey and 1 tsp of cinnamon added to the mix. But after you prepare the crust, here’s what you do to create the yummy guts:
3 eggs, beaten
1/2 cup brown sugar
3/4 cup light corn syrup
1/3 cup light butter (I used Smart Balance Light Butter)
2 tablespoons Woodford Reserve Bourbon
1/2 teaspoon salt
1 cup Walnuts, chopped
Whisk together the eggs, sugar, corn syrups, butter, bourbon and salt. Place the walnuts in the bottom of the pie plate. Pour the filling over the walnuts.
Bake at 375°F until set, about 35-40 minutes.
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