Good Day Atlanta viewer information November 14, 2017

- Holiday pie with "Pie a bakeshop," owner Jane Grover.  For more information on her specialty pies click here.  For today's recipe see below.


Pumpkin Praline
(serves 8-10)

1 9" pie shell, your own recipe or store bought.  Blind baked until light golden brown and dry to the touch.

Filling
1 15 ounce can pumpkin puree
3/4 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon allspice
1/2 teaspoon salt
1 cup evaporated milk
3 large eggs
2 teaspoons vanilla extract

Topping
1 cup finely chopped pecans
1 teaspoon vanilla extract
2 teaspoons dark corn syrup
1/2 cup packed dark brown sugar
Pinch of salt

1. Preheat oven to 350 degrees with rack in the middle position.

2. Mix pumpkin, brown sugar, spices, and salt in a large saucepan. Cook, stirring often, over medium-high heat until spices are fragrant and filling thickens, about 4-5 minutes, remove from heat.  This steps helps the spices to deepen in flavor and eliminates any excess moisture which will result in a thick, creamy filling once baked.
3. Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla extract. Pour filling into par baked pie shell and bake, 30-35 minutes, until filling is puffy, slightly cracked around edges and the middle jiggles just a bit.
4. While pie bakes prepare the topping: Mix brown sugar, pecans and salt in a bowl. Add vanilla and darn corn syrup and mix using fork until blended and is the texture of wet sand.
5. Remove pie from oven and spread topping evenly over filling. Continue to bake until pecans are toasty and topping bubbles around edges, 8-10 minutes. Cool pie on wire rack for at least 2 hours. 

 

Hard Rock bartenders battle for top shelf honors:  They are the men and women who put the “art” in bartending – and Thursday night, some of the best in the business will take center stage at Hard Rock Café Atlanta for a rocking competition.

 

Hard Rock Café’s BARocker regional competition will take place Thursday night at 7 p.m. at the downtown Atlanta restaurant, bringing together Hard Rock Café bartenders from Foxwoods, CT, Orlando, Baltimore, Pittsburgh and New Orleans for a competition of showmanship and flair.  Contestants are judged on various elements including recipe knowledge, accuracy, and speed – and, of course, the showier the performance, the better.  The winner will head to Hard Rock’s annual Global Conference in Orlando, where he or she will compete in the worldwide finals against other Hard Rock Café regional champs. 

 

Good Day Atlanta’s Paul Milliken, while no stranger to dropping and breaking things, is always trying to improve his showmanship skills – and spent the morning at Hard Rock Café Atlanta learning more about this (hopefully not) shattering competition!

 

WEB LINK:

http://www.hardrock.com/cafes/atlanta/

https://thegivingkitchen.org/

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