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We are pleased to bring you some amazing packages for the upcoming season including a very special overnight experience that will sweep you off your feet!

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A little holiday cheer from Chef Ryan and our Sommelier Tereza Roux

Sometimes I can't decide if I want a Pumpkin pie or a Pecan Pie, so the following recipe combines the two into one so I don't have to make that decision! Topped with a Maple Bourbon Chantilly creme and your all set!

For the crust
1.5 cups All Purpose Flour
1/2tsp Salt
1/2cup Unsalted Butter, cut into small pieces and kept cold
4-5T Cold Water

Place flour and salt in a bowl and stir to incorporate. Cut in butter using a pastry cutter until a coarse meal texture is achieved. Slowly add water as you go to achieve a dough. Cover dough and place in refrigerator for approx. 1.5 hours.

For the Pumpkin Filling
1 cup Pumpkin puree
1/4cup Brown Sugar
1 Egg, whipped
1T 35% Cream
2T Butter, unsalted and softened
1T + 1tsp Vanilla
1/4tsp Salt
1/4tsp Cinnamon
1/8tsp Nutmeg
1/8tsp All spice

Beat all ingredients together in a bowl until completely combined.

For the Pecan Filling
3/4cups Sugar
3/4cups Corn Syrup
2 Eggs
1 3/4T Butter, Melted
2.5tsp Vanilla
1/8tsp Salt
1/4tsp Cinnamon
1pinch Cayenne
1cup Pecans

Mix all ingredients in a bowl until completely combined

For the Maple Bourbon Chantilly Creme
2cups 35% cream
1/4cup Bourbon (or to your taste!)
1/4cup Maple Syrup (or to your taste!)
Icing sugar to taste

Whip cream until soft peaks. Slow whip down and add the remaining ingredients. All flavorings amounts should be adjusted to your taste! I like mine quite boozy!!!!

To assemble
Prepare a 9.5inch round pie pan or spring form pan by spraying with non stick spray. Roll out dough until approx 1/4inch thick. Using a skewer inserted into the dough is a great way to test thickness. Place into the prepared pan and press firmly into all corners. Trim any excess dough from edges. Fill crust with pumpkin filling first, lightly taping pan to evenly distribute. Pour Pecan filling on top and again lightly tap to distribute. Bake at 325 for approx 1.5 hours until a skewer inserted in the center comes out clean.

Cool, cut and top with Maple Bourbon Chantilly. Enjoy.

Wine Pairings
With the holidays fast approaching, I am reminded of all the wonderful memories I have had over the years talking about wine with our guests in the cook house. As my gift to you this year, I offer you two unique wine pairings for Chef Ryan Orr's delicious dessert.

The first is one of BC's wine stars....

Painted Rock Chardonnay 2010

This is an elegant wine to finish any meal. The tropical fruit and creamy texture are well balanced by the apple, lemon and lively acidity and warm spice. The combination of well integrated oak and bottle aging makes this the perfect complement to the sweet and savoury flavours in the Pumpkin Pecan Pie.

The second is a wine from Spain....

Bodegas Valduero Gran Reserva 2004 (100% Tinto Fino)

This Tempranillo is impressive for many reasons and wonderful to share with friends and family by the fire at the end of a meal. Garnet in colour, this wine offers aromas of toffee, fig and spice. These flavours match on the palate while a youthful intensity of dark fruits create a bold and long finish. This is a wine to pair with Chef's dessert as it brings a unique contrast.

Happy holidays to you and your families and I look forward to seeing you next year at the resort! Until then I toast you with a glass of champagne in my hand!

~Tereza


John, Adele and the entire family at Clayoquot Wilderness Resort
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