Tag Archives: Hanukkah dessert

Bourbon Pecan and Chocolate Gelt Pie

Yield:
8 servings

Wondering what to do with all your leftover gelt after making the DIY Thanksgivukkah table runner? I’ve got the perfect pie recipe to use up those chocolates!

GeltPie

Both decadent and delicious, this Bourbon Pecan and Gelt Pie is the perfect way to end your Thanksgivukkah meal this holiday season. To create this recipe, I combined a classic pecan pie with some chocolate gelt candy and then added a touch of Bourbon for a little something extra.

Just like Thanksgivukkah itself, everyone is sure to love it!

BurbounPecanandGelt

 

Bourban Pecan and Chocolate Gelt Pie

Ingredients

For the crust:

2 cups of flour, plus extra for rolling out the dough

1 tsp salt

1 tsp sugar

2/3 cup cold shortening

7 Tbsp milk. Almond milk is a great non-dairy alternative.

For the filling:

1/3 cup melted butter or margarine

2/3 cup sugar

1 cup light corn syrup

½ tsp salt

3 eggs

1-2 Tbsp bourbon

20-25 pieces of gelt—enough to cover the bottom of the crust. (You can order pareve gelt online.)

½ cup chopped pecans

½ cup halved pecans

Directions

To make the crust:

Whisk together flour, salt and sugar. Cut shortening into the flour mixture until it is almost incorporated.

Add milk and mix until just combined. You do not want to over mix here, or the crust will be rubbery. Form a large ball with the dough and place in the middle of a flat surface covered with flour.

With a rolling pin, roll the dough out until it is about 2 inches larger than the upside down pie plate. Once it is big enough, flip the pie plate back over and lay the dough in the plate lightly pushing it to the bottom and the sides.

With a fork, poke a few holes in the bottom of the crust and push the sides of the crust into the side of the plate. Then, to make the lip of the pie look fancy, use the fork to make marks in the dough on the lip of the plate (picture shown) and rip off any excess dough. Set aside for filling.

Note: You can also use the extra dough to make decorations. Roll out the extra dough and cut out any shape you want – here I used a turkey. With a fork, mix 1 egg and 1 Tbsp of water. Lightly brush a small amount of the eff mixture over the cut out and then sprinkle with sugar. Bake at 375 until golden brown (about 2-5 minutes depending on how big your cut out is).

To make the filling and assemble pie:

Mix melted butter or margarine and corn syrup together until it has a glossy look. Add salt and sugar and mix until it is completely integrated into the mixture. Mix in eggs and bourbon until the entire mixture is a pale yellow color (no darker yellow egg streaks). Set aside.

Start filling the crust by placing the unwrapped gelt at the bottom of the pie crust. Add both chopped and halved pecans. Then add filling mixture.

Bake at 375 degrees for 45 minutes to an hour. The edges of the crust should be a golden brown and the filling should be completely congealed.

Posted on November 10, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Chocolate Covered Hanukkah Oreos

Yield:
12 cookies


I have to give credit where credit is due, and while I maintain that I am the supreme cook in my house, my husband does often inspire my creations. And today’s recipe came straight from him: “Hanukkah” decorated chocolate dipped oreo cookies.

I often lament how this time of year Jews really get the short end of the stick – there are so many fun Christmas candies, treats and decorations, but no equally-festive Jewish equivalent.

And while these oreos can’t quite compete with, say, gingerbread or chocolate-peppermint whoopie pies, they are cute and SUPER easy!

Looking for some good sprinkles? I came across these “Judaica sprinkles” at Bed, Bath & Beyond! Although I used a mixture of white and blue sprinkles I already had laying around – I like Williams Sonoma Sanding Sugar, and Wilton sprinkles.

Chocolate Covered Hanukkah Oreos

Ingredients

12 oreo cookies

8 ounces semi-sweet chocolate chips

2 tsp butter

sprinkles or other blue and white cookie decorations

Directions

In a microwave safe bowl, melt chocolate and butter together in the microwave for 30 seconds at a time until completely melted. Stir well to ensure no lumps.

Dip oreo cookies into the melted chocolate, making sure to cover the sides. remove the oreo from chocolate using a fork and put on baking sheet covered with tin foil or wax paper.

Scatter tops of chocolate covered cookies with sprinkles of your choosing.

Place in refrigerator for at least 1 hour before serving.

Posted on December 4, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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