Happy Thanksgiving from Jane’s Ranch!
Here’s my menu this year . . .
Maker’s Mark Bourbon Old Fashioneds
Janie’s southern cheddar cheese wafers
Spiced sweet and salty pecans
Baby Lettuce salad from the garden with a mustardy vinagrette
Sage,thyme and marjoram bread stuffing with pecans
Orange Ginger Cranberry Sauce
Green bean casserole
Butternut squash gratin
Creamed pearl onions
Homemade dinner rolls
Wines: Champagne, Gewerztraminer or Pinot Noir
My Grandmother’s traditional Southern Pecan Pie
Coffee, tea and Cognac in front of the fire
Friends, I’m going to give you all a little gift— my grandmother’s recipe for Pecan Pie. So simple! So good!
Daisy Moore’s Southern Pecan Pie
1/3 cup of white sugar
2/3 cup light Karo syrup
1/8 tsp. salt
1/2 tsp vanilla
3 TBS melted butter
2/3 cup pecan shells
Unbaked pie shell. You can use any pie crust recipe. My grandmother used Crisco in hers—you know the white stuff. Hey, she lived well into her eighties. And my great-grandmother used lard. Ditto living to a ripe old age. I’ve even used the frozen ones when I had to throw the whole meal together all by myself. Y’all, however, can use your discretion. I do recommend having the crust really, really cold, though.
Beat the eggs slightly. Stir in the sugar, salt, vanilla, melted butter and pecans. Pour the filling into the unbaked pie shell and bake in a 350 degree oven for 40 minutes. The pie may come out a little soft, but it will harden as it cools.
You noticed. Yes, that’s a turkey in my kitchen. I have a few exceptions to the vegetarian rule and Family Holiday Dinners is one. Any veering from tradition on this one would break my husband’s heart.
The picture’s a little blurry, but that’s what Champagne and candlelight does, I guess.
Hope your holiday is as full of warmth and high spirits!