Kentucky Derby Pie

Rick and I were introduced to this slightly drunken cousin of the traditional, southern, pecan pie, while entertaining clients at the Kentucky Derby, back in the early 1980s.  It became an instant favorite of mine.  Its easy to prepare, and will keep a day or two, but is really best enjoyed the day it's baked.

1 stick butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup flour
pinch salt
2 T Kentucky Bourbon Whiskey
1 cup chopped pecans
1 cup chocolate chips
1 - 9 inch pie shell, partially baked

Preheat oven to 350 degrees.  Cream butter and sugar.  Add beaten eggs, flour, salt, and bourbon.  Add chocolate chips, and pecans.  Stir well.

Pour into a partially baked pie shell, and bake for 30 minutes, or until the center is set.  Serve with sweetened, whipped cream (I add a bit of bourbon to the cream while whipping), or vanilla ice cream.

Chestnuts Roasting on an Open Fire . . .

I have fond memories of watching Dad buy chestnuts from vendors on the streets of New York City at Christmas.  They had such a distinctive aroma, and seemed to warm the corners where the vendors stood.  In later years, Dad would make them for us at home as a special treat.

Select chestnuts that are firm and blemish free.  The best chestnuts I've eaten, were purchased at the the Italian market, Pennsylvania Macaroni, in Pittsburgh's culinary Strip District. Using a serrated knife, score an "X" across the rounded surface of each chestnut (cutting into the nutmeat slightly).

Soak in clean, cold water for at least thirty minutes (the water seeps beneath the shell and steams the nutmeat).  Drain water, and place scored-side-up, on a foil-lined cookie sheet.  Roast in a preheated, 350 degree oven for approximately 30 minutes.  Check by inserting a toothpick into the nutmeat where you've scored the shell.  The toothpick should slip easily into the nutmeat with only slight resistance.

Cool slightly, peel and enjoy!