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Our Thanksgiving Special features turkey carving tips from 4505 Meats’ Head Butcher Thomas McEntee, Pastry Chef Jessica Entzel’s spin on the Thanksgiving classic pecan pie, & we talk food waste recovery with Food Runner’s Founder Mary Risely.Food Runners:
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4505 Meats:
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Pastry Chef, Jessica Entzel’s:
Orange Pecan Pie Tarts
> Tart filling
- 3/4 Stick butter
- 1 1/4 cup brown sugar
- 1/4 c molasses
- 1/4c maple syrup
- 1/4c agave nectar
- 2 tsp Orange liqueur
- 1 tsp orange zest
- 1/4 tsp salt
- 3 large eggs
- 2 cups pecans (or any other nut! – also love this with local black walnuts)
- Melt the butter in a pot and add sugar to dissolve while whisking on the stove.
- Remove from heat and syrups, eggs, zest, liquor and nuts in that order.
- Fill two (yes, two! Thanksgiving is about bounty!) tart shells
- Bake at 350 degrees until barely set.
Check out Jessica’s new Venture:
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Website: Sprig
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