Last week, I ate scrambled eggs and take-out for dinner and plopped my daughter in front of the TV for longer than I care to admit to try to process the election results. My husband and I had lots of conversations about what we got wrong, how to be better citizens, and what, with the incoming administration, we both feared. Let’s just say, the list was long.
Life must go on, of course, but I feel fundamentally different. I haven’t yet figured out how this will change my work, but I’m convinced it will. In my personal life, I’ve engaged with people who have different ways of looking at the world, really trying to listen and also respectfully share my views with the hopes of humanizing “the other side” and puncturing the echo chambers we often allow ourselves to live in.
As I was writing this post, I found one little way to help the world today: A number of food lovers are donating to Share Our Strength inspired by Julia Turshen and her lovely cookbook, Small Victories. I gave a donation. Maybe you can as well?
Otherwise, what I can offer you is a listening ear and some cake.
The recipe here is from my own book, Modern Potluck and is something I’ll be teaching tomorrow at my class at The Farm Cooking School. It’s based on an Italian-style almond torte but relies on pecans instead. To continue the southern theme, it has enough bourbon to give it a boozy kick, which might be more necessary than usual this holiday season.
- ½ cup (1 stick) unsalted butter, cut into small pieces and softened, plus more for the pan
- 9 ounces pecans (about 1¾ cups)
- 1 cup plus 2 tablespoons granulated sugar
- 3 large eggs, at room temperature
- 1 to 2 tablespoons bourbon
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- 3 ounces bittersweet chocolate, finely chopped (about ¾ cup)
- Confectioners' sugar, for dusting
- Plain yogurt or sour cream, for serving (optional)
- Preheat the oven to 350°F. Butter a 9-inch round cake pan and line the bottom with parchment paper. Butter the paper.
- Sprinkle ½ cup of the pecans in the pan and dust with 2 tablespoons of the granulated sugar.
- In a food processor, pulse the remaining pecans with the remaining 1 cup sugar until the mixture resembles wet sand. Add the ½ cup butter, the eggs, and bourbon and pulse until smooth. Add the flour and baking power and pulse just until incorporated. Add the chocolate and pulse just until incorporated (a few pulses). Scrape the batter into the prepared pan and smooth the top.
- Bake in the lower third of the oven, rotating the pan halfway through, for 40 to 50 minutes, until a wooden skewer inserted in the center of the cake comes clean. Let cool in the pan for 10 minutes. Invert the cake onto a serving plate or board and peel off the parchment paper. Dust the cake with the confectioners' sugar, and serve warm or at room temperature with yogurt, if desired.