Posting a day later because Mr K and I were out at a friend's home yesterday for a wonderful American style T-day dinner in France.
Mr and Mrs M were fantastic hosts. We had 9 Americans, 2 Swiss, 1 Greek, and 1 Quebeoise plus 2 american kids and 3 swiss kids, . Full house in other words!
The Swiss couple saved the day by bringing a HUGE 22lb turkey to the home. It was raised in France, imported in Swizterland, then brought with them over the borders to be home in France once more...where it was delicately thawed overnight on a radiator set on high in one room of the house. The girl in the photo in the red sweatshirt was the lucky one to have the turkey in her room with the heat on high. Her mother, Mrs. M said that her daughter said that her room for the first time was perfect.
The turkey thawed and was almost too big for the oven! (The French don't have big ovens here, like in the states...they don't do turkey often) But, the bird was absolutely delicious.
Some pics from the preparations:
|As you can see, very large bird.|
Wonderful day, spent a great time with friends. And here is a lovely pie to say good-bye!
No-Karo Syrup Pecan Pie
Pie Crust- I suggest you make your own. I did not like the recipe I used, so I will not be posting it here. Sorry. :-( You could always use a store-bought one too.
1/2 cup butter, melted
1 cup brown sugar
1/4 cup white sugar
1 tbsp flour
1 tbsp milk
1 tbsp vanilla extract
1 cup chopped pecans
Preheat oven to 400F/200C.
In a large bowl, beat the eggs until almost foamy. Add the butter. Mix well.
In a separate small bowl, mix sugars and flour. Add to butter-egg mixture and mix well.
Combine milk and vanilla. Add mixture to filling. Mix and then add the pecans.
Mix again (getting tired of mixing yet?) and pour into your 9" unbaked pie crust, that you have already put in a pie plate and crimped the edges.
Bake at 400F/200C for 10 minutes. Then lower temperature to 350F/175C for 30-40 minutes.
The pie is done when it is slightly jiggly in the middle, but solidly set on the sides.
*Tip: you can cover your pie crust edge with aluminum foil to protect it from getting too brown while baking.