YOUR RECIPE FOR CONVECTION COOKING!
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Convection Bake 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.
Larissa Taboryski
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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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
Ingredients
Preparation
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Glaze:
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.
Serves 12
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