Chef Brandon Morrow's WaterOak Coastal Catering out of Bay Minette has been serving our community delicious meals for years. Recently, we met up with Chef Brandon alongside The Beach Moms to set up not only a perfect fall picnic, but to add in delectable meals alongside it. Wanting to recreate this for yourself? Look no further! Chef Morrow has graciously allowed us to share two of his famous fall recipes. We hope you have fun taking his kitchen to yours!
Are you interested in Chef Morrow's services? Contact wateroakeventservices@gmail.com today!
Dettling Bourbon Pecan Pie
Ingredients
- ¼ Cup Butter, Cubed
- 1 Cup Sugar
- 1 Cup Steens Cane Syrup
- 3 Large Eggs
- ¼ Cup Bourbon
- 1 Teaspoon Vanilla Extract
- Pinch of Salt
- 1 ½ Cups Pecan Halves
- 1 9’ Deep Dish Pan
Directions
- Preheat oven to 325*.
- In a large sauce pan, combine butter, sugar, and cane syrup. Cook over med-low heat until sugar is dissolved, then cool slightly.
- In a large bowl whisk eggs, dettling bourbon, vanilla, and salt. Slowly mix in sugar mixture. Then, stir in pecans and pour in crust.
- Bake on baking sheet until a knife inserted comes out clean. Approximately 55-60 minutes.
- Cool on wire rack.
Sweet Potato Casserole
Ingredients
- 4 Large Sweet Potatoes
- ¼ Cup of Sugar
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla
- 2 Large Eggs
- ½ Cup Unsalted Butter, Melted
Topping
- 1 Cup Light Brown Sugar
- ½ Cup All-Purpose Flour
- 1 Cup Pecans
- ½ Cup Unsalted Butter, Melted
Directions
- Peel and bake sweet potatoes until soft.
- Preheat oven to 375.
- Spray 2qt baking dish with coconut oil spray.
- In a large bowl, combine potatoes, sugar, salt, vanilla, eggs, and melted butter. Mix with electric mixer until smooth.
- Pour into prepared dish and bake 25 minutes.
Topping
- Combine all ingredients, mix with a fork and set aside.
- Sprinkle over baked sweet potato mixture and return to oven for 10-15 minutes until browned.
- Serve!