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Pumpkin Pecan Pie with Whiskey Bourbon Sauce
Sunday, December 25th, 2011
This is my favorite holiday pie. It was adapted from a Paul Prudhomme recipe by Chef Julie Sokolsky. I took her eighteen month Kitchen Academy for the Home Gourmet Cook program at The Cordon Bleu College of Culinary Arts (in Pasadena). I took pictures this year as I made it so I could share the [...]
Tags: Chef, Christmas, cooking, Julie Sokolsky, Kitchen Academy for the Home Gourmet Cook, Knob Creek, Maker's Mark, mise en place, nappe, Pasadena, Paul Prudhomme, pecan syrup, pie, pumpkin pecan pie with whiskey bourbon sauce, pumpkin pie filling, recipes, springform, temper, Thanksgiving, The Cordon Bleu College of Culinary Arts
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