A few weeks ago TLSO1 and I celebrated our first anniversary of living in our perty leetle house and, naturally, had champagne and nibbles to mark the occasion. We feasted on jalapeño popper cups and chicken & green chile cups, fresh raspberries and pecan pie bites (my version to follow!) – all of which I can heartily recommend! All the cocktail nibbly recipes actually called for miniature phyllo shells, which I couldn’t find and could def. not be bothered to make, so I used bite-sized croustades instead. They were decidedly savoury rather than neutral, but a bit of saltiness works well even with the sweet pecan pie, so no worries were expended. The raspberries were not placed in croustades at any point.
Pecan Pie Bites
2,5 dl chopped pecans
60 ml sugar
60 ml golden treacle
2 ts melted butter
¼ ts vanilla extract
(pinch salt – if using phyllo or other neutral shells)
Preheat oven to 175 C.
Bake pecans 5-7 minutes or until toasted and fragrant.
Stir together sugar and treacle in a bowl. Stir in pecans, egg and the remaining ingredients.
Spoon pecan mixture into pastry shells (keep stirring the mixture!). Do not fill to the brim – the filling does boil up a bit.
Bake at 175 C for 18-20 minutes or until set. Remove to wire racks and let cool completely. Store in an airtight container for up to 3 days (says the original recipe: we ate them all at one go).
Everything was nifty, dainty, pretty and delicious. Pretty and delicious was also the Piper Heidsieck Rosé, with which all this was washed down. Ah, good times. Here’s to Year II! * clink *
1) The Lovely Significant Other.