Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom
Why is this recipe great? What’s its backstory?
Even at a young age, my mother brought my older sister and I into the kitchen to help prepare dinner parties. My sister usually got to bake, while I was assigned responsibility for ‘decorating’ canapés (read: dust the devilled eggs with paprika). Ever since I’ve enjoyed making ‘the fiddly bits’, as my husband refers to them, having all canapé ‘dinner’ parties for up to 30 people. Ok, that’s a lot of work – at least 20 different canapés, 20+ pieces each. But it is well worth watching our guests admire the display and circling the table, piecing their way along as they chat with others, comparing and contrasting flavors. A great conversation starter if guests don’t know each other. Anyway, this recipe is one of my favorite ‘go to’ for dessert canapés (on a separate table, of course), and has become a regular at this time of year. It isn’t overly fiddly, but the Bourbon is essential.
Pecan Pie Truffles
Makes 24+ truffles. Takes approx. 1 ½ hours plus 2 hours freezing.
Will keep in fridge up to 2 weeks in airtight container.
Ingredients:
2 ½+ cups pecans, toasted, finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
½ tsp salt
2 Tbsp maple syrup
¼ cup bourbon
1 tsp vanilla
7+ oz dark chocolate
Instructions:
- In medium bowl, stir together 2 ½ cups pecans, graham cracker crumbs, brown sugar and salt until well combined.
- Add maple syrup, bourbon and vanilla, stirring thoroughly.
- Use your hands to make sure mixture becomes fully incorporated.
- Form mixture into walnut-sized balls (add more maple syrup if it won’t stick together).
- Place on cookie sheet; freeze 2 hours.
- In top of double boiler or in medium stainless steel (or glass) bowl set over pot of gently simmering water, melt chocolate.
- Line baking sheet with parchment paper.
- Dip frozen balls into melted chocolate, then place onto prepared baking sheet. (I lay the frozen ball on top of a fondue fork for dipping, dunking and retrieving; but don’t try to spear it!)
- Before the chocolate sets, sprinkle a few chopped pecan bits on top. I usually dip 3-4 balls, then sprinkle, before turning to dipping again.
- Let sit 15 minutes or until firm.
- By the time you’re done, you may have left over melted chocolate with a bunch of crumbs in it. Fear not! Spread it out in a layer on waxed or baking paper (or a silicone mat), pop it in the fridge or freezer. Once set, break it up into chunks. It’s still yummy and avoids waste.
Source: Adapted from Tara Parker-Pope, NYTimes.com
