Carrie Warmbier, Pastry Chef- Midway School Bakery
Ouita Michel, owner
Makes three 9 inch pies
Measured by weight
9.6 ounces of butter
7 ounces chocolate- we use a 65% semi sweet dark chocolate
1 lb, 12 ounces brown sugar
2 ¾ cups corn syrup
2 tsp. vanilla
2/3 cup bourbon—we like Woodford Reserve
1 ¼ tsp. salt
18 ounces pecan halves
- Melt butter and chocolate over a double boiler until smooth.
- Combine the eggs, sugar, corn syrup, vanilla, bourbon and salt until well blended, but don’t over beat or the filling will soufflé up and collapse.
- Add the egg mix to the chocolate mix and fold together.
- Place 6 ounces of pecan halves into each pie shell. Divide the chocolate batter over the pecans.
- Bake at 300 degrees until the pie is set, about 45 minutes.
4 cups crème fraiche or sour cream or plain Greek yogurt
1 cup Brown Sugar
2 Tbsp. Vanilla
1 Tbsp. Orange zest
½ cup local honey
½ cup Woodford Reserve
1 Tbsp. fresh lemon juice
Toasted Slivered almonds
4 Pounds of fresh strawberries sliced
- Combine the Crème Fraiche with the brown sugar, vanilla, and orange zest.
- Combine the honey and Woodford together in a small sauce pan over low heat. Simmer until honey is dissolved. Cool and add the lemon juice.
- Slice the strawberries and toss with the Bourbon Honey.
- Spoon the berries into your favorite serving dish with the crème fraiche, garnish with mint and toasted almonds.
Yield: 1 quart—enough for 6-8 Hot Browns
2 ounces butter
2 ounces flour
1 quart of milk
8 ounces white cheddar cheese
½ tsp. dry mustard
2 tsp. Worcestershire sauce
Salt, white pepper and cayenne to taste
- Melt the butter in a sauce pan. Whisk in the flour.
- Add the milk whisking as you go.
- Let the sauce simmer over a very low flame for about 10 minutes. Add the cheese, dry mustard, Worcestershire and season with salt, white pepper and cayenne
To Assemble the Hot Browns—for 4
1 quart of mornay sauce
1 pound fresh roast turkey, sliced
12 slices good quality white bread, cut in ½ on the diagonal and toasted dry
2 tomatoes cut into wedges
½ cup grated parmesan cheese
8 strips of bacon cooked until just under crisp
- In a baking dish, shingle the three pieces of toast. Dab each with a little mornay sauce
- Lay 4 ounces of turkey—or a little more if you like, over the toast and sauce with the mornay sauce.
- Cross the bacon on the sauce. Dust with grated parmesan and bake at 350 degrees about 15 minutes until all is hot and sauce is bubbling.
- Serve hot with the tomatoes on the side. We set the individual casserole dishes on a large plate lined with a doily to serve.