06: Giving thanks, with a twist

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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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Website: 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:

Follow: @EatSprig
Website: Sprig
Yelp: Sprig on Yelp