Minced chicken with vegetables in lettuce cups (May 2003) Easter Lamb roasted with artichokes and potatoes (April 2003) Flourless Chocolate Cake with Chocolate Glaze (February 2003) Potato Leek Soup with cheese (January 2003) No bake egg nog cheese cake (December 2002) Pecan Pie with Bourbon Creme (Good Housekeeping) Chicken Enchiladas (November 2002) Spicy Black Bean Soup (October 2002) No Bake Creme Brulee (September 2002) Anise Ricotta Cake (August 2002) Chocolate, Pecan & Dried Cherry Cookies (July 2002) Seafood Torte (June 2002) Shrimp & Sesame Sticks with Apricot Sauce (May 2002) Damn Fine Gumbo (April, 2002)

Pecan Pie with Bourbon Creme Prep: 25 minutes - Bake: 45 minutes - Makes 12 servings 1 cup pure maple syrup 1 1/4 cup pecan halves or large pecan pieces 1 cup granulated sugar 1 cup heavy or whipping cream 4 tablespoons butter 2 tablespoons confectioners sugar 4 large eggs 1 to 2 tablespoons bourbon 1 tablespoon vanilla extract 1 9-inch unbaked pie crust or frozen deep dish pie crust 1. Preheat oven to 350 degrees. In 3-quart saucepan, cook maple syrup, granulated sugar and buttor over medium heat until mixture boils. Reduce heat to medium-low and cook 5 minutes, stirring. 2. In large bowl, with whick, beat eggs slightly; slowly wisk in hot syrup misture. Stir in vanilla. 3. Place unbaked crust on cookie sheet. Place pecans in crust. Pour sytup mixture over pecans. 4. Bake pie 45 to 50 minutes or until fillis is just set. 5. To serve, whip cream with confectioners' sugar and bourbon; pass to dollop on pie.

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Shepard's Point


117 Queen St., Beaufort, NC 28516  | Telephone: (252) 728-3899 | Fax: (252) 728-1641 | email: chef@beaufortgrocery.com