SigMT

62 | SignatureMT Smoked Maple Pecan Pie with Ricotta Cream INGREDIENTS PA STRY • 1 2/3 cup f lour • 2 tablespoons sugar • 4 oz unsalted butter, chopped • 1 egg yol k • 2-3 tablespoons ice water FILLING • 1 cup brow n sugar • 1 cup heav y cream • ¼ cup f lour, sif ted • ¼ cup maple sy r up • 2 cups pecans RICOTTA CRE A M • 1 cup r icotta • ½ cup powdered sugar • 1 teaspoon ground cinnamon SMOKED M APLE FROSTING • ½ maple f rosting • pinch of wood chip • brev i l le smok ing g un Smoked Caesar with Smoked Bacon and Cheese INGREDIENTS • 1 CUP CL A M ATO JUICE • ½ CUP VODKA • 1 TE A SPO ON LE MON JUICE • ¼ TE A SPO ON TABA SCO SAUCE • 1 TE A SPO ON WORCESTER SHIRE SAUCE • ½ TE A SPO ON CELERY SALT • ½ CUP ICE CUBES • cooked sliced bacon • celer y hear t • cubed smoked cheese THE DETAILS 1. Combine Clamato juice, vod k a , lemon juice, Tabasco sauce, Worcestershire sauce, and celer y salt in a cocktai l shaker w ith ice. 2. Add apple wood chips to the burn chamber of the Brev i l le Smok ing Gun. Place hose in cocktai l shaker w ith the opening sitting above the liquid and cover par tial ly w ith the lid. Turn smok ing g un on HIGH SPEED and ignite wood chips. Sw itch to LOW SPEED and smoke for a few second s unti l the shaker i s f i l led w ith a dense smoke. R emove hose and cover w ith lid. Vigorously shake cocktai l for 10 second s. 3. Pour into glasses and ser ve w ith black pepper, celer y hear t , smoked bacon and smoked cheese.

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