Debra’s Pecan Pie
Recipe by Beatrice Stark and Tori Prunier
Adam Stark of Debra’s Natural Gourmet writes, “We served this pie at my wedding, instead of cake. It’s that good! Pecan can be both my favorite, and my least favorite, pie. Too often, it’s too sweet — sparse, lonely pecans adrift in a sea of corn syrup and starch. Not here. Here, we lean into the featured ingredient — three whole cups of pecans go into one pie. We use unrefined sweeteners like Vermont dark maple syrup, and thick brown rice syrup. Not as a healthy compromise, but because they’re where the flavor comes from. We also use Native pecans instead of cultivated pecans. You don’t have to. You can use standard, modern, jumbo pecans. But Native pecans make a better pie. They’re smaller, they have a nicer texture, and they’re often wild harvested. They’re what our great-grandparents used for their Thanksgivings.” DebrasNaturalGourmet.com
¾ cup maple syrup (insist on dark robust grade)
½ cup brown rice syrup
4 large eggs
1 Tbsp flour (can be whole wheat, or a gluten-free alternative)
3 cups Native pecan halves
1/8 tsp salt
¼ tsp nutmeg
1 pie crust, frozen or home-made
Directions
Beat eggs. Fold in all other ingredients except pecans. Fold in pecans and fill the pie shell. Bake at 275 degrees for 45 – 60 minutes, until done.
© istock.com/TheCrimsonMonkeyCocktail Thyme
By Brigette Sanchez of Ideal Mixology
As winter settles in and the evenings grow long, Cocktail Thyme offers a sophisticated way to warm up by the fire. This elegant drink blends the smooth depth of Chivas Regal with the nutty sweetness of Disaronno and the bright, citrusy lift of yuzu and Cointreau. But what truly sets it apart is the thyme-spiced limoncello, an aromatic infusion that adds an herbal note both comforting and unexpected. The thyme sugar rim adds a subtle flavor and fragrance with every sip, making the first taste as memorable as the last.
Perfect for a festive dinner party or a quiet night in, this cocktail balances rich warmth with refreshing brightness — a reflection of the season itself. Whether served before a meal or as a cozy nightcap, Cocktail Thyme invites you to slow down, savor, and find a bit of golden light in the coldest months of the year.
1.5 oz Chivas Regal
.75 oz Disaronno Amaretto
.75 oz yuzu juice
.50 oz Cointreau
1 oz thyme-spiced limoncello (steep two sprigs of fresh thyme in limoncello for one hour)
Thyme sugar for the rim of the glass (mix a small amount of chopped thyme into granulated sugar)
Directions
Moisten the rim of a martini glass with lemon juice and dip it in the thyme sugar to coat the rim. Stir the rest of the ingredients over ice and strain into the prepared glass.