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Thanksgiving Secrets: vodka, rum & sparkling shiraz!

November 26, 2008

No, my Thanksgiving Day secrets are NOT getting blotto by drinking vodka, rum and sparkling shiraz!

Instead, try VODKA in your PIE CRUST, RUM in your PECAN PIE, and sparkling SHIRAZ with your bird–whether it be turkey, duck, goose or even (flying!) pig! It even works well with my favorite vegetarian entree, stuffed portabello mushrooms. These secrets will give you EVEN more to be thankful for this Thanksgiving!

First up, staples of our Thanksgiving dessert tradition, pumpkin and pecan pies. First things first!

What makes a pie a pie is the crust–preferably a flaky one. Even though I don’t make my own crusts, I do know a few secrets: if you’re going homemade, substitute 2 tablespoons of vodka for 2 tablespoons of water. We all know that water and flour combined make glue; substituting vodka provides the needed moisture to combine the ingredients without turning it into something better suited to a kindergarter’s art project.

If you’re buying a crust, do bother to pick up a fresh or frozen one. Roll it out a small amount, smoothing out gently any cracks or creases, then place in your own pan. Glass pans are the best for crisping up a crust.

Do crimp the edge by pinching the crust between your fingers to crimp it. I pinch a bit of crust between the thumb and forefinger of one hand into the forefinger of the other.

Do bother to make your own pumpkin pie. You’d be amazed at how easy it is–and how much better! The small boy and I made one and now the house smells heavenly. Just follow the recipe on the can!

My next secret has to do with adding a Tablespoon of dark rum to your pecan pie recipe (the one on the dark Karo syrup works fine). Again, it is absolutely worthwhile to make your own pecan pies–very very easy and so yummy! I have built quite a reputation on this pie of mine; for my pecan pie recipe with rum and chocolate chips, go here. I also like to add molasses for a richer, more complex and robust flavor.

The third secret is to serve your dinner delicacies with a sparkling red, like a sparkling shiraz like Trevor Jones, Majella or Paringa–it will go with everything and be an unexpected and festive pleasure!

Up soon: our stuffed portobella mushroom recipe…

Happy Thanksgiving! Even if you don’t live in the US and celebrate “thanksgiving,” which can be quite problematic actually, any day set aside to give thanks and to be grateful for our blessings is a god day.

6 Comments leave one →
  1. November 28, 2008 5:23 am

    Hmmm…. vodka in the pie crust. A compelling idea I must try the next time I make pie. I usually like to make my pumpkin pie crust out of toasted walnuts. I’m saving my baking energy for Christmas treats. :)

  2. November 28, 2008 7:11 pm

    yummy–crust out of toasted nuts! hung together with sugary something and butter i hope!

    let me know how it comes out next time you make a traditional crust!

    happy thanksgiving!

  3. tothewire permalink
    November 29, 2008 8:10 pm

    Yes indeed…wonder if lawman2 will bake for me? We will have to direct him here to find out!

  4. Lawman2 permalink
    November 29, 2008 8:13 pm

    i thought tothewire said to go to this page…i am but just a humble caveman using her laptop.i guess i could try to bake for her if it would get her to say i do…????

  5. November 29, 2008 8:16 pm

    caveman all you need to do is being able to buy the ingredients, pour them in a bowl, mix and dump in the pie pans, bake for an hour or so, let cool and voila!! it really is that easy to make pecan pies!!

    enjoy and tell me how it goes!

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