Photo Journal: Crossing the Brooklyn Bridge at sundown

I totally didn’t plan to be crossing the bridge at dusk. I’d intended on crossing in daylight, to get some cool photos. But I got distracted by pie. I regret nothing, because Four & Twenty Blackbirds makes a damn good pie.

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But, turns out that it was all for the best (pie usually is), and I got the most gorgeous shots on our way back to Manhattan… Also, if you head over there and want to walk it, the entry to the walk way on the Brooklyn side is the corner Adams and Tillary. Wish someone had told us that. Would have saved about 2km walking to find the entrance. Probably lucky – I had some pie to walk off.

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Cook this: Chocolate bourbon pecan pie

My contribution to our early family Christmas was chocolate bourbon pecan pie. Not a traditional Aussie Christmas dish at all, but instead I figured I’d do something a little more representative of the country I’ll be spending Christmas in. Also, the recipe I found in one of my cook books was for straight pecan pie, but I felt like the addition of bourbon and dark chocolate could only be a good thing.

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Ingredients
– short crust pastry
– 3 tbsp plain flour
– 150g brown sugar
– 2 large eggs
– 200g golden syrup
– 200 g dark chocolate, melted and cooled
– 30g butter, melted and cooled
– 2 tbsp vanilla extract
– 3 tbsp bourbon
– pinch of salt
– 300g pecan halves – half crushed into smaller pieces, half left whole

 

Method
1. Grease a 9 inch pie dish and roll out the pastry to line it. Prick a few holes in the bottom with a knife or fork, line it with baking paper, fill with pie weights/rice/dried beans and bake for 15min or until the edges start to turn golden.
2. To make the filling which the crust is blind baking, combine the flour and sugar in a large bowl.
3. Whisk in the eggs, golden syrup, chocolate, butter, vanilla, bourbon and salt.
4. Mix in the crushed pecans.
5. Remove the pie from the oven and pour in the filling. Arrange or sprinkle the pecan halves on top.
6. Turn the temperature up to 200°C and bake for 10min, then lower the temperature back down to 170°C and bake for a further 45min or until set.
7. Rest in tin until cool enough to handle, then transfer to a wire rack to cool a little longer before slicing and serving up – with ice cream or thickened cream, preferably!