COUSCOUS TRADITIONAL MOROCCAN : A CULINARY JOURNEY TO MOROCCO

 

I intended to start this pie recipe post by sharing how much I enjoyed it and urging you to give it a try. (I'll get to that soon.) However, as I was writing, several neighborhoods in Paris, including my own, came under attack, causing me to pause and set everything aside.

Cafés and restaurants I frequent, along with areas I often visit, were among the targets, including the vicinity of the theatre where my outdoor market is located, which suffered the most severe damage. Fortunately, everyone I know is safe, but many others were not so lucky. It's a tumultuous world we live in, and it's easy to change the channel to avoid facing such realities when they happen elsewhere. However, when tragedy strikes right outside your door, in a city you deeply love (whether you live there or visit occasionally), the shock and grief are unavoidable. 

This situation has prompted me to reflect and hope for meaningful conversations and dialogues that address why and how this happened, and what steps we can take moving forward.

Transitioning from this heartbreaking event to discussing pie feels difficult, and I'm rarely at a loss for words. However, I must say that having this pie on the counter after everything that happened this weekend brought us a small sense of comfort. It made us feel a little bit better.

Some people believe that baking has a healing power, and while I'm not usually one for catchy phrases or slogans, I have to admit that rolling out some dough and having a pie in the house did feel comforting. Especially since it was a new recipe for me. A few years ago, I reinvented pecan pie by adding dark chocolate chunks, which turned out so delicious that it became my favorite version of pecan pie.

With the holidays approaching, I found myself browsing through Allison Kave's *First Prize Pies* from Butter & Scotch, searching for a new pie recipe to try. I came across her Bourbon Ginger-Pecan Pie, and it caught my eye.

As luck would have it, I had a bag of beautiful pecans and a bottle of Knob Creek Smoked Maple Bourbon, a gift from my bourbon-loving friend Elizabeth Karmel. The bourbon was so exceptional that it almost intimidated me, and I had been waiting for the perfect moment to use it. Recent events have reminded me that there’s no need to save everything for later. Maybe now is the perfect time.

This amped-up pecan pie won first prize at the Brooklyn Pie Bake-Off, which is quite an achievement given the fierce competition in Brooklyn’s culinary scene. Allison mentioned that a generous splash of bourbon is always a hit (and I wholeheartedly agree). What makes this pie truly unique is the triple dose of ginger: a handful of candied ginger, a spoonful of dried ginger, and a touch of freshly grated ginger, all enhancing the nutty filling.

Interrupting him while he devoured the pie was nearly impossible. But when Romain finally paused, he declared it the best thing he’d ever eaten. This praise is particularly noteworthy coming from someone who often looks puzzled by traditional Thanksgiving dishes that baffle many French people: gravy, Pepperidge Farm stuffing mix, a week-long obsession with cranberries, marshmallows, sweet potatoes, and the combination of marshmallows and sweet potatoes.

Fortunately, Romain, like any sensible individual, adores maple syrup, as well as fresh and candied ginger (known as "gingembre confit" in French). I must admit, I enjoyed this pie as much as he did. The ginger's kick elevated it significantly, more than just a notch, and the bourbon injections balanced out the sweetness of what is typically a sugary dessert—although this pie wasn't overly sweet. Or rather, it wasn't. Because it's already vanished into memory.

For the classic accompaniment to pecan pie, whipped cream is always a winner. But if you prefer ice cream, I suggest trying white chocolate-fresh ginger ice cream for a delightful pairing. Alternatively, milk chocolate ice cream could also complement the pie well, especially for those, like me, who can't resist a touch of chocolate in dessert. In that case, bourbon serves as an excellent complement to the chocolate, enhancing the flavors of the pecans and maple syrup in the filling.

Ingredients Bourbon-Ginger Pecan Pie : 

Adapted from First Prize Pies by Allison Kave I loved the idea of adding three kinds of ginger to pecan pie and using maple syrup as a sweetener. If you don’t have maple syrup, you can go with golden syrup, which is available in well-stocked supermarkets (depending on where you live), or online. I’ve not used it, but some recommend sorghum syrup as another substitute. Because I’m like that, I veered from the original proportions a bit. One was that I added a few more pecans, and toasted them first, adding an additional handful to the baking sheet to make up for the ones that I nibbled on. ; ) I also added some melted butter to the filling to give it a little extra silky richness. If you don’t want to use bourbon, dark rum would be a nice substitution, as would Cognac or rye whiskey. If you want to leave out the liquor, just add 2 teaspoons of vanilla extract and a few drops of lemon juice to counterbalance the brown sugar and maple syrup. Although I didn’t do it, you could brush the rim with an egg wash – one egg yolks mixed with 1-2 teaspoons of milk, and brush it over the rim before baking the pie. If glazing the rim, it may need to be covered during baking if it gets too dark before the filling is done. You can fashion strips of aluminum foil to cover the rim of the pie if that happens.

For the dough

• 1 1/4cups (175g)flour  
• 2teaspoonssugar  
• 1/4teaspoonsalt  
• 4ounces (115g)chilled unsalted butter,cubed   
• 3-4tablespoonsice water  

For the pecan pie filling

• 1cup (215g)packed dark brown sugar  
• 1/2cup (125ml)dark amber maple syrup  
• 3large eggs,at room temperature  
• 4tablespoonsmelted butter,salted or unsalted   
• 3tablespoonsbourbon  
• 2teaspoonsgrated fresh ginger  
• 1teaspoonground (dried) ginger  
• 1/2teaspoonvanilla extract  
• 1/4teaspoonsalt  
• 2cups (225g)pecans,lightly toasted, very coarsely chopped   
• 1/4cup (50g)candied ginger,finely chopped   

• To make the dough, mix the flour, sugar, and salt in the bowl of a food processor, or in a stand mixer fitted with the paddle attachment. (The dough can also be made by hand, in a bowl with a pastry blender, or using your hands.) Add the chilled butter and mix or pulse the dough until the butter is broken up into small pieces about the size of peas.
• Add 3 tablespoons of ice water and mix until the dough begins to come together. If necessary, add 1 more tablespoon of water if the dough needs it to come together. Turn the dough out on a work surface and give it a few turns with your hands. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Roll the dough on a lightly floured surface, or between two pieces of parchment paper until it’s about 13-inches (33cm) in diameter. Brush off any excess flour and transfer it to a 9-inch (23cm) pie plate or pan. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. Chill the dough in the refrigerator until firm.
• To bake the pie dough, preheat the oven to 375ºF (190ºC). Prick the pie dough a few times with a fork. Line the pie dough with aluminum foil and fill halfway with beans, rice, or pie weights. Bake until the dough is set and starting to get lightly golden brown, about 15 to 20 minutes. Lift out the foil with the weights and bake until the dough is well-browned, about 5 to 8 minutes more. Turn the oven down to 350ºF (180ºC).
• To make the filling, in a large bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, bourbon, fresh ginger, ground ginger, vanilla, and salt. Stir in the pecans and candied ginger.
• Pour the filling into the prebaked tart shell and bake until the center of the pie is seems just about set. It should still jiggle a little. Begin checking it at the 40 minute mark, but it may take 45 to 50 minutes to reach that point of doneness. Remove it from the oven and let cool on a wire rack.

Notes :

Serving and storage: Pecan pie is best served at room temperature and it’s easier to cut when it’s cooled completely. Although it’s no slouch if slightly warm, as long as you don’t mind the pieces looking a little sloppy. Ice cream or whipped cream are fine accompaniments.

The dough can be made up to two days in advance and refrigerated, or frozen for up to two months, either unrolled, or rolled out and fitted into the pan.

The baked pie can be kept at room temperature for up to four days. I’ve not frozen pecan pie but it can probably be done, if well wrapped.

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