Category Archives: Holidays

Tortolla 2012: Hello 2013

Photo of tortolla 2012 for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.
We recently got back from a vacation to Tortolla! Though I now realize that I am not so fond of Caribbean food (two restaurants  proved to be exceptions to this general rule as you’ll see below), everything else on the island was fantastic. The weather was reliable, the beaches were clean, and the water might just be the clearest and most PULCHRITUDINOUS shade of blue I have ever seen. I snorkeled from the morning to the evening  for six days and was so content to just explore the fish and wide-open ocean for hours at a time. If I needed a break from this, I stayed on the beach and INDULGED in some quality relaxing, or as the locals DUB it, “limin.” If you ever have the chance, explore the island of Tortolla, mingle with some of the welcoming locals, and dive into the fresh water!

Photo of paddle boarding in tortolla for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Paddle Boarding in Tortolla: trying and failing miserably.

Photo of snorkeling in tortolla for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

We snorkeled at Brewer’s bay and Carrot Bay. Though most of the reefs were dead, the diverse fish life was a show!

Photo of snorkeling at the baths in virgin gorda for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

My favorite place to snorkel was in Virgin Gorda at the Baths.

Photo of tortolla 2012 for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Making faces with the brother!

Photo of Anegada for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

We also took a ferry to Anegada. The clear water and vibrant fish life was incredible to see at Loblolly Beach.

Photo of loblolly beach in Anegada for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Loblolly Beach with mom!

Photo of Loblolly Beach, Anegada for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of conch fritters at Pam's kitchen on menu for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Conch fritters and fresh lobster were among the delicacies served at the seaside restaurant in Anegada, Pam’s Kitchen.

Photo of lobster at Neptune's Treasure for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

My mom, dad and brother all agree that the fresh lobster served at Neptune’s Treasure was the most tasty and fresh shellfish we have ever had!

Photo of tortolla 2012 for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

We will miss you Tortolla. Christmas in the Caribbean is the way to do it.

Happy New Year, let’s make 2013 the best yet!

Charis

  • PULCHRITUDE =beauty
  • INDULGE =to allow oneself to enjoy the pleasure of
  • DUB =to give an unofficial nickname

Fourth of July American Flag Cake

Photo of Fourth of July Cake for blog post, "Fourth of July Cake" on website, www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Diego and Jorge, Tastetesters-In-Waiting, love Fourth of July Cakes.

Most people look forward to the Fourth of July for its fireworks and cookouts, but I look forward to the very traditional and very delicious, Fourth of July Cake that many Americans make. This AESTHETIC MASTERPIECE is ADORNED with strawberries, blueberries and cream cheese frosting and ends up looking like an American flag. Very patriotic!

Recipe adapted from Ruth Reichl’s “Nicky’s Vanilla Cake.”

Photo of ingredients for Fourth of July cake for blog post, "Fourth of July Cake" on website, www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 2 sticks unsalted, room temperature butter, 1 cup white sugar, 3 eggs, 2 cups all-purpose white flour, 1 tsp baking soda, 2 tsp baking powder, 1 tsp salt, 1 cup sour cream, 2 tbsp vanilla extract.

Photo of butter and sugar for blog post, "Fourth of July Cake" on website, www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Begin by preheating an oven to 350ºF and butter and flour a 9x13x2″ cake pan. In a large bowl, cream together the butter and sugar using an electric mixer.

Photo of eggs and creamed mixture for blog post, "Fourth of July Cake" on website, www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the eggs one at a time and mix together until smooth.

Photo of flour for blog post, "Fourth of July Cake" on website, www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the flour in increments and mix.

Photo of sour cream and vanilla for blog post, "Fourth of July Cake" on website, www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the vanilla and sour cream and mix until just combined.

Photo of cake batter for blog post, "Fourth of July Cake" on website, www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Looking good!

Photo of prepared cake for blog post, "Fourth of July Cake" on website, www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Pour the batter into the prepared pan, smooth over the top and bake for about 45-50 minutes or until golden brown and toothpick inserted comes out clean. Cool in pan, remove and cut the cake in 1/2 lengthwise.

Photo of cake decorations for blog post, "Fourth of July Cake" on website, www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

For the frosting, I mixed together 8 oz room temperature cream cheese, 1/2 stick (4 tbsp) softened butter and 1/2 cup of powdered sugar. Frost the middle, top and outside of the cake until covered. Decorate with blueberries and strawberries to create the design of an American flag.

Photo of American flag cake for blog post, "Fourth of July Cake" on website, www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The finished product. This cake is open to creativity and the number of blueberries and strawberries doesn’t so much matter. Have fun with it!

Have a great Fourth,

Charis

  • AESTHETIC = pleasing to the eye
  • MASTERPIECE = a superior production
  • ADORN = decorate

Homemade Ginger Candy For Mother’s Day

Tagxedo tag cloud of the word "Mother" for Mother's Day blog on homemade ginger candy recipe by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Word cloud of "Mother" in 115 languages.

Handmade Mother’s Day gifts are a great way to MAINTAIN tradition while adding a personal touch that says, “I love you sooooooo much, Mom!” My mother has a collection of cards I made for her every year while I was in lower and middle school, so this year I went with homemade candy.

Photo of ginger candy on a plate for Mother's Day blog on homemade candy by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

The finished product: ginger candy is chewy and delicious.

Ginger candy is a sweet treat that can be prepared in advance and stored until the big day, which this year, is Sunday, May 13th. It’s easy to make and offers all of the health benefits of ginger. Ginger contains vitamins, minerals and antioxidants and is an ancient treatment for many MALADIES, including digestive problems, nausea, and cramps.

Here’s a very simple recipe for ginger candy that Mom will enjoy and appreciate:

Photo of sliced ginger cooking in pan for Mother's Day blog on homemade ginger candy recipe by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Simmer the sliced ginger.

Photo of ginger candy recipe for Mother's Day blog on homemade ginger candy recipe by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

 

 

 

 

Photo of simmering ginger in saucepan with sugar and ginger water to be added, for Mother's Day blog on homemade ginger candy recipe by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Measure the sugar and ginger water.

 

Photo of sugar being added to simmering ginger in pan for Mother's Day blog on homemade ginger candy recipe by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Adding sugar to the simmering ginger.

 

 

 

Photo of simmering ginger with liquified sugar cooking in pan for Mother's Day blog on homemade ginger candy recipe by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

The sugar liquefies, reduces, crystallizes: careful not to burn!

Photo of ginger candy on wax paper for Mother's Day blog on homemade ginger candy recipe by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Let the ginger candy cool on wax paper before serving or storing.

Fun facts about Mother’s Day:

  • Ancient festivals of motherhood honored female DIETIES and ICONS
  • “Mothering Day,” the first to honor actual humans, began about 400 years ago, by DECREE, in England
  • In 1914, President Woodrow Wilson APPENDED the list of national observances to include Mother’s Day

Ginger candy tastes great and is good for you… not too many sweets can claim that!
Charis

  • MAINTAIN = preserve
  • MALADY =illness
  • DEITY = goddess
  • ICON =representation
  • APPEND = add

Book Review: “Words That Make A Difference”

Photo of book, "Words That Make A Difference" for blog on book review on www.SATgourmet.com, a blog by Charis Freiman-Mendel, author of "Cook Your Way Through The S.A.T."

Reading and studying "Words That Make A Difference" is a great way to learn more vocab!

On my hunt to find another creative vocabulary book, I came across Words That Make a Difference: and how to use them in a masterly way, written by Robert Greenman. Words That Make A Difference offers  yet another way to ATTAIN a great vocabulary through context. The book features hundreds of words that were used in passages from the RENOWNED newspaper, The New York Times. The book also includes a vocab list at the beginning and offers an easy tool at the end to clear up common linguistic mistakes, such as understanding the difference between “affect” and “effect.” There are about 400 pages of vocab words used in context, a sentence definition of that word and also how to sound it out. This book will keep you busy! Words That Make A Difference is a self-guide to learning words by reading passages that were written by vocabulary experts. It’s interesting and it makes learning fun.

Example:

SURREPTITIOUS   suh ruhp TI shus: acting in a secret, stealthy way

“‘The video pirates would take portable video cameras into movie theaters and surreptitiously tape the feature films being shown,’ Ms. Pirro said. She said they would then return to their base of operations and, using hundreds of conventional videocassette recorders, mass-produce copies of the movie.”

Words That Make A Difference was published in 2000, so it can be considered a “classic.” For words that make a difference today, Erin McKean writes a column for the New York Times NEMESIS called, Week In Words, a field guide to unusual words in this week’s Wall Street Journal. Erin highlights vocab that is not likely to appear on standardized tests but is fun NEVERTHELESS. 

Photo of mirliton or chayote squash for post by charis freiman-mendel, author of "cook your way Through The S.A.T.", on book review of "words that make a difference"
Mirliton (AKA chayote squash)

Erin wrote this in the February 11, 2012 column:

the mirliton squash (also known as a chayote) can be swapped for bitter melon varietals.

The word mirliton comes from a French word for a kazoo-type flute, although the squash itself is often called a “christophene” in France. It is also pronounced as “mella-ton.”

April 25th is National Zucchini Bread Day… consider baking a mirliton bread to celebrate! Scarlott Paolicchi recently featured my Zucchini Brownies recipe and fun fact vocabulary from Cook Your Way Through The S.A.T. on her blog, www.FamilyFocusBlog.com. Brownies aren’t exactly bread…but close enough?

Charis
  •  ATTAIN = achieve, acquire
  • RENOWNED = famous
  • SURREPTITIOUS = acting in a secret way
  • NEMESIS = rival
  • NEVERTHELESS = still

Seeing Red On Earth Day Means Enjoying Tomatoes

Earth Day poster from national republic for post by charis freiman-mendel, author of "Cook Your Way Through The S.A.T."

Go green on Earth Day and everyday.

April 22nd is Earth Day, a celebration of our beautiful planet and sustainable living. It’s a great time to thnk about eating healthy, nutritious food, organic whenever possible. In honor of Earth Day, here are two tomato recipes and a bunch of tomato fun facts.

Recipe for Tomato Pudding Cockaigne adapted from the Joy of Cooking for post by Charis Freiman-Mendel, author of 'Cook Your Way Through The S.A.T."
This recipe adds sweetness to savory tomatoes. You can use 1 1/2 cups of toasted bread cubes instead of the bread crumbs. Add 1/4 cup orange juice to make it more sweet.

Tomato Pudding is an ANACHRONISM. Most people have never heard of it, much less tasted it. I got this recipe from my Mom’s friend, Judi Hirsch, who got it from her Mom via the original Joy of Cooking, which was published in 1931! The recipe is no longer included in recent editions of the cookbook. Use heirloom tomatoes for this recipe if you really want to honor history.

Photo of variety of heirloom tomatoes for Earth Day Tomatoes blog by charis freiman-mendel, author of "cook your way through the s.a.t."

Heirloom tomatoes

Here are some tomato fun facts, some of which I recently shared with “Mike The Gardener,” who blogs at www.AveragePersonGardening.com, sells seeds and offers a Seeds-Of-The-Month Club:

  • Tomatoes were declared a vegetable by the Supreme Court in 1893 in Nix v. Hedden (biologically, they’re really fruit!)
  • Storing tomatoes at room temperature preserves their flavor better than refrigeration
  • If your tomatoes taste like cardboard, they were probably picked too early and ripened with ethylene (vine ripened and organic are much more flavorful!)
  • Tomatoes are the number one vegetable grown in home (non-commercial) gardens
  • Cooking tomatoes makes their antioxidants more easily digested (especially if you use olive oil)

Here’s my recipe for Fried Green Tomatoes, from Cook Your Way Through The S.A.T. It works as a side dish or appetizer.

Fried Green Tomatoes recipe from "Cook Your Way Through The S.A.T." by Charis Freiman-Mendel

This is not exactly the healthiest dish on Planet Earth, but it tastes great!

Earth Day participants cooking with tomatoes can enjoy an ARRAY of shapes, sizes and color.  Sizes vary from the  5mm Tomberry tomato, through the cherry, grape, plum, and Roma, all the way up to the large beefsteak. Tomatoes come in a rainbow of color options, including yellow, orange, pink, green, black, white, multicolor and striped. Enjoy your tomatoes raw, cooked, canned, and in drinks.

Try to make every day Earth Day!

Thanks for the recipe and the bit of cookbook history, Judi!

Charis

  • ANACHRONISM = out of place in time
  • ARRAY = collection

Mimouna

Photo of Mimouna table for post by charis freiman-mendel, author of "cook your way through the s.a.t."

Moroccan Mimouna spread.

The perfect ANTIDOTE for post-holiday blues is . . . more holidays! Instead of feeling let down once that the anticipation and  planning for Passover has come and gone, North African Jews celebrate Mimouna, a FÊTE that takes place the day after the eight day holiday ends.

Photo of Mimouna celebration invitation flyer for post by charis freiman-mendel, author of "cook your way through the s.a.t."

Invitation to Mimouna celebration in Canada.

Jews around the world traditionally give up bread, cereal, cakes and all leavened products for Passover, to COMMEMORATE  the part of their history spent in Egyptian bondage. Once the holiday is over, Moroccan and Algerian Jews open their doors to their Christian and Islamic neighbors and share a PLENTEOUS spread of leavened products, mainly pastries and sweets. Going from house to house to enjoy food, music and friends, is part of the revelry.

Photo of mufletta crepes at Mimouna celebration for post by charis freiman-mendel, author of "cook your way through the s.a.t."

Mufletta (crepes).

Mimouna marks the ADVENT of spring and is represented by symbols of luck and success: gold and red colors, and the number 5. The tradition has spread to communities all around the world.

The next time you’re suffering post-holiday blues, do as the North Africans do, and get the party started!

Charis

photo of 5 vocabulary words with definitions for mimouna post by charis freiman-mendel, author of cook your way through the s.a.t."

Easy Passover Ashkenazi Charoset

Photo of raw ingredients to make easy passover ashkenazi charoset by charis freiman-mendel, author of cook your way through the s.a.t.

Raw ingredients for easy Passover Ashkenazi charoset. Aquidneck honey is the best!

Every Passover seder includes charoset, a sweet, fruity mixture that SIGNIFIES the mortar that ancient Jews used for building, while enslaved in Egypt. That’s where the UNIFORMITY stops. There are many traditional varieties of charoset, each reflecting the fruits and nuts that were readily available in the specific location that Passover was celebrated.

Ashkenazi charoset reflects my Eastern European (Polish) heritage, but our Passover table will also contain Sephardic charoset to honor our Costa Rican and Colombian guests. Sephardic charoset typically includes a mix of dried apricots, figs, dates and other fruits and nuts that are INDIGENOUS to warmer climates. Whole Foods catered our Sephardic charoset, which contains figs and pistachio nuts.

Ashkenazi Charoset

  • 5 gala apples
  • 1¼ cup chopped walnuts        
  • 1 cup sweet Passover wine
  • 2 tsp cinnamon
  • 1½ tbsp honey
  • ½ tsp lemon juice

Chop the apples into 1/4″ cubes. Combine all of the ingredients in a large mixing bowl. Let stand for 30 minutes before refrigerating.

Serve with matzoh.

photo of ingredients combined in bowl to make easy passover ashkenazi charoset by charis freiman-mendel, author of cook your way through the s.a.t.

Combine all the ingredients in a large bowl.

Photo of easy passover ashkenazi charoset by charis freiman-mendel, author of cook your way through the s.a.t.

Prepare the charoset 1 - 2 days before Passover to let the flavors blend.

Passover is a celebration of freedom. I hope you and your friends and family enjoy your meal together.

Happy Passover!

Charis

  • SIGNIFY = symbolize
  • UNIFORMITY = similarity
  • INDIGENOUS = native

Easter Cookies Recipe

Photo of colorful easter eggs for blog on Easter Cookies recipe on www.SATgourmet.com, a blog by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Happy Easter!

Easter is coming up, so, no surprise, I decided to make some colorful Easter cookies! I thought, “why not stick to a classic and simple  dessert that everyone will love?” In a slight DEVIATION from typical M & M cookies, I used M & M’s bunny mix Easter candy.  Two pluses are that these cookies can be made with surprising CELERITY, and are also so beautiful. After making these treats, some might even think you have the eye of an  AESTHETE! Enjoy!

Photo of all ingredients for easter cookies for blog on "Easter Cookies," on www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1 cup vegetable oil, 1 cup packed brown sugar, 1/2 cup white sugar, 2 eggs, 2 tsp vanilla extract, 2 1/2 cups flour, 1 tsp baking soda, 1 tsp salt, nonstick cooking spray and a handful of Easter bunny mix M&Ms

 

Photo of vegetable oil and sugar for easter cookies for blog on "Easter Cookies," on www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

In the bowl of an electric stand mixer, cream together the vegetable oil, white sugar, and brown sugar.

Photo of creamed mixture for easter cookies for blog on "Easter Cookies," on www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the eggs, one at a time, cream slowly, then add the rest of the dry ingredients and mix on low speed until combined. You may need to add an extra 1/4 cup of flour if the mixture looks too wet.

 

Photo of cookies on baking sheet for easter cookies for blog on "Easter Cookies," on www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., by Charis Freiman-Mendel.

Place the cookies on a greased, nonstick pan. Place about 1-2 tbsp of the mixture per cookie on the sheet and press down slightly. Separate each cookie by about 1" on all sides. Arrange as many or as few M&Ms on the cookies as you like..

 

Photo of baked cookies for easter cookies for blog on "Easter Cookies," on www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., by Charis Freiman-Mendel.

Bake the cookies at 350ºF for 9-11 minutes and serve!

  • DEVIATION = divergence
  • CELERITY = speed, briskness
  • AESTHETE = one who appreciates beauty

Enjoy! Happy Easter!

Charis

Happy St. Patrick’s Day!

Photo of St. Patrick's Day hat from blog of "Happy St. Patrick's Day" on SATgourmet.com by author of Cook Your Way Through The S.A.T., by Charis Freiman-Mendel

Happy St. Patrick's Day!

HAPPY SAINT PATRICK’S DAY! To all that celebrate “The Day Of The Festival Of Patrick,” we hope you have enjoyed a safe and fun holiday and reached your pot of gold!

Photo of Prince Charles and Camilla for blog, "Happy St. Patrick's Day" on SATgourmet.com by author of "Cook Your Way Through The S.A.T.," Charis Freiman-Mendel.

A picture is worth a thousand words.

Some words relevant to St. Patricks Day…

  • BEGUILE = to charm, enchant
  • SHAMROCK = a clover-like plant
  • IMBIBE = drink (alcohol)
Charis and Jennie

Martin Luther King Day Southern Double Pecan Pie

Photo of Dr Martin Luther King Jr for blog post by charis freiman-mendel, author of cook your way through the s.a.t. on martin luther king and and Southern Double Pecan Pie
Dr. Martin Luther King, Jr.

This Monday, when we COMMEMORATE Martin Luther King, Jr. for his contribution to civil rights in America, have a piece of Southern pecan pie in his honor. Southern pecan pie was Dr. King’s favorite dessert.

Photo of slice of southern pecan pie on a plate for blog post by charis freiman-mendel, author of cook your way through the s.a.t., on martin luther king day and southern double pecan pie

Deep Dish Southern Pecan Pie

Most recipes for Southern pecan pie are made with corn syrup, which softens the pastry filling and adds texture to the pie. Here’s a tried and true recipe from Sherian Davis Weiss, handed down through generations of her family in East Texas.

Southern pecan pie recipe from east texas for blog by charis freiman-mendel, author of cook your way through the s.a.t., on martin luther kind day and southern double pecan pie

Thanks to Sherian Davis Weiss and her family for this authentic southern recipe

I make a version of Southern pecan pie that doesn’t use corn syrup. I make my crust from scratch and I decided to go all-nut, making the crust out of nuts instead of flour. Here’s the nut crust recipe, which I used for the “Cheesecake With Nut Crust” in Cook Your Way Through The S.A.T.:

Nut Crust:

  • 3 cups pecans
  • 4 tbsp sugar

Combine the pecans and sugar in a food processor and process until the oil begins to release from the nuts (the nuts will resemble a crust).

Photo of surratt farms pecans for blog on martin luther king day and southern double pecan pie by charis freiman-mendel, author of cook your way through the s.a.t.

Surratt Farms pecans

Since I’m at school and have no ACCESS to a kitchen, I gave my Mom instructions and she did her best to follow my recipe. She used Texas pecans from Surratt Farms (recommended by Sherian Davis Weiss), which I had received as one of my Hanukkah gifts. They are really delicious. I call this recipe “double” pecan pie because both the pastry and crust are made of pecans.

Southern Double Pecan Pie

Ingredients:

  • 1 cup of brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tbsp flour
  • 3 eggs
  • 1 ¼ cup Surratt Farms pecans
  • 2 tbsp whole milk
  • 1 tsp vanilla
  • 4 tbsp butter, melted

Mix all of the above ingredients in a large bowl.

Press the nut crust into a 9″ deep dish baking pan.

Pour the pie ingredients into the nut crust. Bake for 50 minutes at 375 degrees. Serve warm, directly from the oven, or cool.

My Mom decided she wanted to use another of my holiday gifts, the Williams and Sonoma fluted tart pan, to make individual pecan pies instead of a deep dish pie. Bake the individual pies at 375 degrees for 40 minutes.

Photo of ingredients for southern double pecan pie by charis freiman-mendel, author of cook your way through the s.a.t.

Mom lined up all the ingredients for Southern Double Pecan Pie

Photo of nut crust in williams and sonoma fluted tart pan for southern double pecan pie by charis freiman-mendel, author of cook your way through the s.a.t.

Nut crust before being pressed into Williams and Sonoma fluted tart pan

Photo of southern double pecan pie on plate by charis freiman-mendel, author of cook your way through the s.a.t.

The finished product

My Mom had my brother, Ross, CONFIRM that the pie is delicious.

Photo of Ross tasting southern double pecan pie by charis freiman-mendel, author of cook your way through the s.a.t.

Thumbs up from my brother, Ross

Happy 83rd birthday, Dr. King!

Charis and Jennie

  • COMMEMORATE = honor
  • ACCESS = entry
  • CONFIRM = support