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Chocolate Pecan Pie

This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious.


It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming.


If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust.

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Ingredients

Pastry


1 ½ cups unbleached all-purpose flour

Pinch, Kosher salt

1 tbsp granulated sugar

1 stick chilled unsalted butter, cut into small cubes

¼ cup ice cold water


Filling


½ cup sugar

¼ stick, unsalted butter at room temperature

1 tbsp all-purpose flour

¾ agave nectar, maple syrup, honey or brown rice syrup

1 tsp vanilla extract

3 large eggs

1 cup pecans, chopped

½ cup semisweet chocolate chips

Preparation

This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious.


It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming.


If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust.


Pastry


1 ½ cups unbleached all-purpose flour

Pinch, Kosher salt

1 tbsp granulated sugar

1 stick chilled unsalted butter, cut into small cubes

¼ cup ice cold water


Filling


½ cup sugar

¼ stick, unsalted butter at room temperature

1 tbsp all-purpose flour

¾ agave nectar, maple syrup, honey or brown rice syrup

1 tsp vanilla extract

3 large eggs

1 cup pecans, chopped

½ cup semisweet chocolate chips


Directions


Organize the oven racks so you can bake on rack position 2, one up from the bottom rack.


Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F.


Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips.


Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set.

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Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.

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Larissa Taboryski

PDF Recipe

Ingredients

Preparation

1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 


Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.


Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.


Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  


In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.


In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.


On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 


Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.


Recipe from “Wine Country Table ” author Janet Fletcher

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