Thanksgiving is better with family and friends.
We’re grateful our friends Kathy Keene and Chef Jeff could join Focus Fox Valley once again to celebrate the holiday season.
Chef Jeff reminded us of his classic brine recipe ( 1 gallon water with 1/3 c. salt and 1/3 c. granulated sugar).
Our Good Neighbor gave a delicious dessert option in her Nantucket Pie.
KATHY’S NANTUCKET PIE
- 2 bags fresh cranberries
- ¾ cup chopped pecans
- 1 cup sugar
- 1-½ cups flour
- 1-¼ tsp. almond extract
- 1-1/2 stick melted butter
- 3 eggs
- ½ tsp. salt
- 1-½ cups sugar
- 2 T. sugar for sprinkling
Preheat oven to 350 degrees. Generously butter a 9×13 baking pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then the 1 cup sugar.
In a mixing bowl, combine flour, melted butter, eggs, almond extract and salt. Stir gently to combine. Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary. Bake 35 to 40 minutes. Remove from oven and sprinkle surface with the 2 T. sugar. Cool completely. Cut into squares and serve with ice cream or Cool Whip.
Note: Once the batter is blended, I put it in a ziplock bag; cut off the tip and pipe it over the cranberries. It’s too hard to spread without disturbing the cranberries.
