End a wild meal at this iconic steakhouse with a spirited pecan pie and a relaxing cocktail.
The Street family may be known for its game-centric steakhouse and its fine chicken shack, but owner-chef Tony Street puts just as much focus on spirits and desserts. Sometimes the two are combined for decadent dishes that keep customers coming back. After all, what's not to love in a whiskey pecan pie? Street shares a Y.O. Ranch Steakhouse recipe for his restaurant's version, along with a refreshing gin cocktail.
Jack Daniel’s Pecan Pie
2 pie shells
1 ½ cups of chocolate chips
2 cups pecans
2 ½ oz. butter
10½ cup brown sugar
7 eggs
1 cups light corn syrup
1½ cups dark corn syrup
⅓ ounce vanilla
⅓ ounce Jack Daniel’s Tennessee Whiskey
Prepare the pie shells buy crimping the sides decoratively and spreading ½ cup of chocolate and 1 cup of pecans in each pie shell. Cream the butter and sugar in a mixer. Lightly beat the eggs and add to the butter-sugar mixture. Then add corn syrups, vanilla, and Jack Daniels. Fill each pie and bake in a convection oven at 300 degrees or a conventional oven at 350 degrees.
Jack Daniel’s Crème Anglaise (Vanilla Custard Sauce)
2 cups whole milk
¼ cup granulated sugar
1 teaspoon vanilla beans
4 large egg yolks
2 tablespoons Jack Daniel’s Tennessee Whiskey
In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat. In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
Remove from the heat and stir in the whiskey. Strain the mixture through a fine wire sieve into a heat-proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator until ready to use. Sauce will keep in the refrigerator for 4 – 5 days if well sealed.
Front Porch Fizz
3 strawberries
1½ ounces Fords gin
½ ounce St. Germain
Splash of fresh lemon juice
Strawberry slice and lemon twist, for garnish
Muddle the strawberries in a cocktail shaker. Add gin, St. Germain, and lemon juice. Shake well. Pour mixture into a Collins glass, and fill to the top with champagne. Garnish with strawberry and lemon.
For more information about Y.O. Ranch Steakhouse or to make reservations, visit the restaurant’s website.
