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This elegant yet simple dessert is often served on the dim sum cart at Lucky Cat. Photo by Sindy Gonzalez. Serves 24 Ingredients For tart shells 1/2 pound (2 sticks) butter, softened 1 cup powdered sugar 3 cups all-purpose flour 1 tablespoon milk powder 1 egg For cheesecake filling 8 ounces cream cheese 1/2 cup sugar 1 egg 1/4 cup heavy cream 1-1/2 tablespoons lemon juice 3 peaches, sliced into 8 slices Instructions To make tarts: Beat butter and powdered sugar together until well combined and fluffy. Add flour, milk powder and egg and mix well. Roll dough onto a floured surface to 1/4-inch thickness and cut out circles that are 1⁄2 inch-1 inch larger than your tart pans. Press tart dough into pans. To make filling: Preheat oven to 400°. Beat all ingredients together with a whisk or mixer until smooth and creamy. Divide filling between all the tart shells and bake for 15 minutes. Remove from oven and torch the top of each tart. Cool on countertop for 1 hour then cover tarts and put in refrigerator for a few hours to chill. To serve: Add a slice of yellow peach on top of each tart.

Make Peach Mandarin Orange Simple Syrup for this sangria and use any leftover syrup as a glaze on your favorite poundcake. Photo by Justin Snavely. Makes 1 cocktail Ingredients Ice 1 ounce peach mandarin simple syrup 4 ounces white wine Splash of ginger beer Instructions Combine peach mandarin simple syrup and white wine in a wine glass filled with ice. Top with ginger beer.

Use this fruity simple syrup in Peach Mandarin White Sangria for a new spin on a summertime beverage. Photo by Justin Snavely. Makes 2 cups Ingredients 1 cup water 1 cup demerara sugar 2 cups fresh or frozen peaches, sliced 2 mandarin oranges, peel only, cut into small strips Instructions Bring water and sugar to a quick boil but do not allow it to caramelize or burn. Place peaches and mandarin orange rind into 16-ounce mason jar. While the liquid is still piping hot, ladle into jar over peaches and orange rind. Allow to cool completely and place in refrigerator to steep for a minimum of 24 hours to steep. After steeping, pulse-blend ingredients for 5 seconds in a standard blender and strain immediately. Refrigerate until ready to use.

This free-form rustic Italian pastry is loaded with a filling of juicy peaches and adorned with a light mascarpone-cinnamon topping. Photo by Amanda Rosenblatt. Makes 2 tarts Ingredients For pastry 3 cups all-purpose flour 1/2 teaspoon sea salt 3/4 cup cold unsalted butter, cut into 1/4-inch pieces 1/4 cup honey 1/2 cup ice water For filling 10 peaches (about 4 pounds) 3/4 cup dark demerara sugar 1/4 teaspoon nutmeg 1 teaspoon vanilla extract or 2 fresh vanilla beans 1/4 cup all-purpose flour 2 egg yolks 2 tablespoons heavy cream 1/4 cup turbinado or another coarse sugar For mascarpone whip 1/4 cup mascarpone 1/4 cup heavy cream 1 tablespoon honey 1/4 teaspoon cinnamon Instructions To make pastry: Place flour, salt, butter and honey into a food processor and pulse until the mixture looks like breadcrumbs. Slowly add ice water a little at a time until a dough forms. Turn out onto a floured surface and knead for a minute or two until a smooth dough has formed. Split into 2 equal pieces and roll out slightly to form a disc. Wrap each disc in plastic wrap and refrigerate for 30 minutes. To make crostata: Preheat oven to 425°. Cut the peaches in half and remove pits. Slice each half into 6-8 crescents (depending on size) and add to a bowl with the demerara sugar, nutmeg and vanilla. Mix well and leave for at least 2 hours to macerate at room temperature. Add the remaining 1/4 cup of flour and mix well. Place chilled pastry dough on a lightly-floured surface and roll each piece out to a 12-inch circle. Spoon half the peaches and the juice into the center of each pastry circle, leaving a 2-inch gap around the outside. Fold the edges of the dough up and over the peaches and refrigerate for 30 minutes. Mix together egg yolks and heavy cream, then brush this onto edges of the pastry. Sprinkle with turbinado sugar. Bake for 45-50 minutes or until the pastry is golden brown. Let cool for at least 15 minutes. To make mascarpone whip: Using a whisk or a stand mixer, whisk all ingredients until soft peaks form. You may want to add more honey or cinnamon depending on your preference. Let the crostata rest, then cut and serve with a spoonful of whipped mascarpone on top

Indonesian chicken satay at Gregory Paul's. Photo by Mitch Wiisanen Part of the undeniable pleasure of international travel is being immersed in surroundings that bear little resemblance to home. Those voyages facilitate seductive encounters with exciting new flavors, alluring aromas, exotic ingredients and overwhelmingly enjoyable dining experiences. It’s no surprise that chefs and home cooks alike often return from their voyages inspired to bring new flavors home with them. Here are some examples of how global travel has influenced local menus. For Sam Efron, executive chef and co-owner of Taverna and Oceana in San Marco, frequent visits to the coastal towns of Italy, Spain and Portugal made lasting impressions. "I loved getting seafood pasta in these places,” says Efron. “You can't go wrong with an abundance of fresh seafood piled on a bed of pasta with a really good sauce." At Taverna, spaghetti frutti di mare, made with shrimp, crab, mussels, clams and calamari, is his nod to these memorable encounters. Italy has also been a source of inspiration for executive chef Norberto Jaramillo at La Cocina in St. Augustine. While traveling in Sardinia, he encountered pork belly served with polenta, bleu cheese and fresh cilantro. Reminded of similar dishes from his home in Armenia Quindio, Colombia, he created his take on chicharrón, a dish featuring slow baked pork belly with thinly sliced sweet plantains, gorgonzola, corn chow chow, arugula and chimichurri. Casey Shelton, partner and bar manager at Dos Gatos, was enjoying his honeymoon in Ho Chi Minh City, Vietnam when a visit to the Unicorn Pub triggered an obsession with a gin and Cointreau concoction. Set aflame, then drizzled down a towering, three-tiered structure, the beverage is infused with hints of star anise, coriander and cinnamon along the way. Recognizing something special, he purchased the equipment and is making the very same, highly-entertaining "Tiger Style" cocktail at his downtown Jacksonville bar. Although nowhere near as theatrical, Lauren Woinski, partner at Lotus Noodle Bar in St. Augustine, has created "The South Seoul," a springtime cocktail that pays homage to her experiences in Korea coupled with influences from the American South. Taking advantage of the restaurant's extensive selection of premium sakes, this cocktail features organic Japanese green tea infused with sakura (cherry blossom), honeydew cordial, soju (Korea’s national drink, often created with wheat, sweet potatoes and tapioca) and a splash of soda. While on vacation in Bali, Indonesia, Greg Rider, owner of Gregory Paul's in Jacksonville Beach, encountered satay for the first time. "While the presentation was unremarkable, it was the distinctive blend of spices and fragrant herbs that had me hooked,” Rider says. Today, he makes his own Indonesian chicken satay with peanut sauce using a flavorful marinade consisting of soy sauce, brown sugar, lime, fish sauce, fresh ginger and garlic. Explore these menu offerings and let them take you away to get a taste of foreign lands, no passport needed.

A Guide to Northeast Florida's Best Handheld Breakfast Options Choose your base – everything bagel, cheddar scallion biscuit or buttery croissant – for the ultimate customizable breakfast sandwich at Juniper Market in St. Augustine. Photo by Tanner Boyles. For many of us, breakfast is no longer a sit-down-style situation; it’s a meal that typically needs to be wrapped up and taken to go. This got us wondering: What morning meals are portable and quick while also being crave-worthy? Based on our research, three portable options emerged that perfectlyaddress our on-the-go breakfast criteria: breakfast sandwiches, breakfast burritos and breakfast tacos.Whether all wrapped up, elevated onto a fresh baked English muffin or curled up on a corn tortilla,breakfast sandwiches, burritos and tacos bring delicious solutions to the need for a portable breakfast.Here are some of our favorite spots to get each item. BREAKFAST SANDWICHES Sandwiches on housemand sourdough bread and English muffins at 1748 Bakehouse. Photo by Tanner Boyles. 1748 Bakehouse 1748 N Main St, Jacksonville | @1748bakehouse It’s easy to see why the breakfast sandwich is the best-seller at this Springfield café. Built on house-made sourdough or English muffin, the sandwich features local eggs, bacon, fresh greens and distinctive Wainwright brick cheese with smoky mayo. Add house-made kimchi for an unexpected twist. Juniper Market 48 San Marco Ave, St. Augustine | @juniper_market Head to uptown St. Augustine for a hearty and healthy selection. Choose your base – everything bagel, cheddar scallion biscuit or buttery croissant – for the ultimate customizable breakfast sandwich. Or go with the breakfast pita, a combination of scrambled eggs, avocado, bacon and cheese stuffed into awarm pita with sriracha mayo. The West Egg 233B W King St, St. Augustine | @thewesteggdistrict It may be hard to find this tiny breakfast spot, but the hunt is worth it! Their Cuban sandwich showcases what makes breakfast great: pork sausage, grilled ham, Swiss cheese and a fried egg topped with their signature datil mustard on brioche. Also, don’t miss their Breakfast Burger with onion straws, cheddar, fried egg and bacon jam. EGGBOY 1241 Mayport Rd, Atlantic Beach | @eggboybreakfast The Full Monty exemplifies breakfast perfection with maple pepper sausage and applewood bacon on brioche French toast. Their signature soft scrambled eggs is featured in every sandwich, with house-made sauces like red-eye aioli or creamy hollandaise. BREAKFAST TACOS Try the OG taco at Brew Five Points, served all day. Photo by Tanner Boyles. BREW Five Points 1024 Park St, Jacksonville | @brewfivepoints This Riverside cafe offers seven creative taco options on flour or corn tortillas. Among the flavors are a few favorites: the OG, featuring bacon, chili fried egg and white cheddar, and the vegetarian Hippy, which comes with kale and caramelized onion. Tacos are available all day. Iguana on Park 3638 Park St, Jacksonville | @iguanaonpark This breakfast taco combines crispy pork belly, scrambled eggs and Chihuahua cheese with smoky chipotle aioli, perfect for weekend brunch. Add a mimosa or margarita just because. Calico Cactus 833 S Ponce De Leon Blvd, St. Augustine | @calicocactustacos New to the scene, this breakfast and lunch spot offers creative options like the Texas Hold'em withbarbacoa brisket and Scrambled Eggs On Your Face with bacon and queso. Don’t skip the housemade cilantro lime sauce for a zesty burst of flavor. PK's Roosevelt Room 121 St. George St, St. Augustine | @pkrooseveltroom The Birria Breakfast Tacos feature three corn tortillas filled with braised beef, black bean salsa, eggs and lime crema. These tacos are paired with creative mimosas such as hibiscus-cranberry orgrapefruit. BREAKFAST BURRITOS The Southwest Bomb at Tulua Bistro. Photo by Tanner Boyles. Tulua Bistro 798 3rd St S, Jacksonville Beach | @tuluabistro The Breakfast Bomb wraps four eggs, cheese and a choice of meat in a 12" tortilla. The Southwest Bomb adds peppers, onions and black beans, with daily bottomless mimosas until 2 pm. The Blue Hen Café 223 W. King St, St. Augustine | @bluehencafe117 This cozy bird-themed café in the West King Street neighborhood serves a hearty breakfast burrito with eggs, black beans, home fries, cheddar jack and salsa. Add avocado or bacon for even bigger flavor. Homespun Kitchen 1030 Oak St, Jacksonville & 299-2 Atlantic Blvd, Atlantic Beach | @eathomespun Health-conscious breakfast wraps in 100% whole grain tortillas are a great start to the day. Try the Phoenix with stewed black beans and hot sauce or the vegetarian Hippie Chick with tempeh and balsamic vinaigrette. Pair with one of their delicious smoothies for another on-the-go option. Breakfast Burritos and Bowls 10979 Atlantic Blvd & 1866 Blanding Blvd, Jacksonville | @breakfast_bowls_and_burritos This food truck keeps their burritos simple and delicious: hot eggs, crispy bacon, hash browns and melted cheese with salsa. Available in two sizes, depending on your appetite.

While this version has a meringue topping, the pie is also delicious with whipped cream or no topping at all. Photo by Sara Schober. Serves 8 About this recipe Sour oranges may have been the first citrus fruits to find their way into pies in the Sunshine State, although their popularity has since been eclipsed by the diminutive key lime. Originally brought to Florida by Spanish settlers, the Seville orange lends its bitter notes to everything from marmalade to Cuban mojo sauce. The oranges can now be found growing wild throughout Northeast Florida, but you won’t find them in grocery stores. Look for them at farmers’ markets or even in your neighbor’s backyard! If you’re looking for a taste of Old Florida that hits that sweet and sour spot perfectly, this pie recipe is golden. Ingredients For the pie crust 1 (7-ounce) package Maria cookies (found in the Latin foods section at grocery stores) 1/2 cup (1 stick) melted butter For the filling 4 large eggs, separated and whites reserved Zest of 2 sour oranges, grated on a microplane grater 1 (14-ounce) can sweetened condensed milk 3/4 cup fresh squeezed sour orange juice, from 2-3 sour oranges* For the meringue topping 4 reserved egg whites 1/4 teaspoon cream of tartar 1/3 cup sugar Instructions Preheat oven to 350°. To make crust: Break up Maria cookies and place them in food processor. Pulse and process until cookies are medium-fine crumbs (alternatively, the cookies can be placed in a Ziploc bag and crushed by hand with a rolling pin). Pour crumbs into a mixing bowl. Stir melted butter into cookie crumbs and mix with a wooden spoon until crumbs are evenly moistened. Press crumb mixture into bottom and sides of a 9- or 10-inch pie plate. Bake crust until light golden brown and appears set, 15 to 20 minutes. Remove from the oven. To make filling : Place the egg yolks and sour orange zest in the bowl of a mixer fitted with the whisk attachment. Whip on high speed until light and fluffy, about 5 minutes. Reduce mixer speed to low, and gradually add sweetened condensed milk to mixer bowl. Increase speed to high and continue to whip until thickened, about 4 more minutes. Reduce speed to low, stir in sour orange juice and mix until just incorporated. Pour filling into parbaked pie crust and smooth surface with a spatula. Place pie in oven and bake for 10 minutes, until filling is just set. Remove from oven and place on a wire rack to cool, at least 10 minutes before topping with meringue. To make meringue : Increase oven temperature to 400°. Place 4 reserved egg whites in a clean mixer bowl with cream of tartar and whip on high speed until soft peaks form. Gradually add ⅓ cup granulated sugar and whip on high until stiff peaks form. Spread or pipe meringue over top of pie, being sure to spread it to the edges of crust. Bake meringue-topped pie for 5 to 10 minutes, until meringue is golden and evenly toasted, rotating the pie occasionally so it evenly browns. Cool finished pie to room temperature, then refrigerate atleast 4 hours before serving. *Note: If sour oranges are not available, you can approximate the flavor by mixing ½ cup fresh squeezed orange juice and ¼ cup fresh lemon juice, using the zest of both fruits. Many people in Northeast Florida also have access to calamondin trees, which bear a smaller sour citrus fruit. If using fresh calamondin juice, you will need 12-18 calamondin to yield the ¾ cup of juice for this recipe.

Also known as Florida cranberry, roselle is in the edible hibiscus family and can be found fresh, dried or in tea bags. Its tart yet floral flavor in the curd filling is a good balance to the cardamom-ginger cookie crust. Photo by Nick Hogan. Serves 12-16 Ingredients For cardamom-ginger cookie crust 210 grams ginger snap cookies 4 tablespoons butter, melted 2 tablespoons brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon cardamom For roselle curd 6 ounces fresh lemon juice 2 tablespoons dried roselle or 2 hibiscus tea bags 9 large egg yolks (reserve whites for meringue) 1-1/2 cups natural cane sugar 1 teaspoon kosher salt 6 ounces butter, cubed For meringue 4 large egg whites 1/4 teaspoon cream of tartar 3/4 cup water 1 tablespoon dried roselle or 1 hibiscus tea bag 1-3/4 cups sugar Instructions To make crust : Finely grind cookies in a food processor. Pour crumbs into medium bowl. Add remainder of crust ingredients and mix well. Press evenly into bottom and sides of 8-inch tart or springform pan. Bake for 10 minutes at 350°. Let cool completely. To make roselle curd : Pour lemon juice into small saucepan and add roselle or hibiscus tea bag. Let steep over medium-low heat for 8-10 minutes. Remove from heat and set aside to cool. (Transferring to a chilled metal bowl will help expedite this process.) Strain out roselle or discard tea bags, squeezing as much liquid as possible from them. Place yolks in a fine mesh strainer and press eggs into heavy bottom saucepan. Whisk together yolks, sugar, salt and lemon roselle mixture and heat over medium. Whisk frequently to prevent mixture from scorching. Continue whisking for 10-15 minutes or until mixture slightly thickens. Remove saucepan from heat and whisk in cubes of butter one at a time until completely incorporated. The mixture will continue to thicken as it chills. Let cool completely then lightly press a piece of plastic wrap into its surface so that a skin doesn’t form. This mixture can be refrigerated for up to 7 days. To make meringue : Place egg whites and cream of tartar in bowl of an electric mixer fitted with a whip attachment. In a medium pot, steep water and roselle or tea bag for 3 minutes. Strain out roselle or discard tea bags, squeezing as much liquid as possible from them. Add sugar and bring to a simmer over medium heat. Stir the mixture until it simmers. Once the mixture is simmering, stop moving the pan and continue to cook until the mixture reads 230° on a thermometer or no longer feels gritty when rubbed between two fingers. When the sugar mixture reaches 230°, start whipping egg whites on medium speed. Once the eggs are frothy, add the sugar mixture in a steady stream. Increase speed to high (be careful to pour the sugar mixture syrup into the egg whites so it doesn’t harden on sides of bowl or whisk.) Whip until meringue holds peaks but is still glossy. To assemble : Spoon chilled curd into baked crust. Smooth with back of a large metal spoon. (Dip the spoon in water, shaking off excess, to create low smooth swirls.) Pipe the meringue onto top of curd with a star tipped piping bag or slightly mound on tart. If you have a kitchen torch lightly brown the meringue or place tart into an oven on low broil for 2-3 minutes. (Oven times and temperature may vary.) Serve chilled or at room temperature.

Cauliflower leaves work well in this savory pastry. You can also try broccoli, Brussels sprouts or beet leaves. Photo by Wesley Parsons Makes 8-12 hand pies Ingredients 3 cups all-purpose flour 1 teaspoon salt 1 cup butter 1/2 cup ice water 1 tablespoon oil 1 tablespoon garlic 1/4 small onion, small diced 1-1/2 Roma tomatoes, small diced 2 cups cauliflower leaves, finely chopped Salt Black pepper 8 tablespoons ricotta cheese 5 tablespoons Parmesan-Reggiano cheese, finely grated 1 egg, lightly beaten with 2 teaspoons water Dash of cayenne pepper (optional) Instructions To make pie dough : Combine flour and salt in a bowl. Add cold, cubed butter and work into the flour with your hands. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Chill dough for at least one hour. To make filling : Heat the oil in a nonstick skillet over medium-high heat. Add the garlic, onion,tomatoes, leaves, salt and pepper. Cook until wilted and the liquid from the tomatoes has almost completely evaporated, about three minutes. Remove from the stove. To assemble hand pies : Preheat the oven to 375°. Prepare baking sheet with parchment paper. In a large bowl, mix together the cheeses. Place pie dough round on work surface and roll out to 16-inch-wide circle. Cut out an even number of rounds for top and bottom of pies, depending on preferred size. Place a spoonful of the cheese mixture and a spoonful of the sautéed leaves in the center of each dough round. Using a pastry brush, paint the edges of the dough with egg wash. Place another dough round on top of the filling. Gently press down edges with a fork to seal. Repeat with remaining ingredients and rounds. Place each hand pie on the baking sheet, leaving space between each round. Brush tops of hand pies with remaining egg wash. Bake until pastries puff and turn golden brown, about 20 to 25 minutes.Remove from the oven and serve.

What do you get when you add Congaree & Penn Creole Tomato Shrub to your favorite brunch beverage? The ultimate Bloody Mary! This recipe was developed by Bartender Kelley Fitzsimonds of Odd Birds and Chef Sam Efron of Taverna for the first annual Extreme Bloody Mary Competition at Congaree & Penn Farm. Try this award-winning recipe at home for beverages with a bite. Ingredients 3/4 ounce Congaree and Penn Creole Tomato Shrub 1 1/2 ounces Manifest Vodka 4 1/2 ounces V8 Tomato juice 1/2 ounce lime juice 4 dashes Worcestershire sauce 1 barspoon datil pepper sauce 1/2 barspoon horseradish 1/4 ounce olive brine 1 ounce beer 1 pinch each onion powder, garlic powder, tagarashi and celery salt Instructions Shake all ingredients with a few cubes of ice and pour into chilled pint glass full of frozen avocado stones rimmed with Tajin. Garnish as desired with cocktail favorites: olives, shrimp, cured meat or pickled vegetables.

Despite its name, the cocktail is usually crystal clear and bears no resemblance to dairy products, even though you need milk to make it. Photo by Sarah Annay. Ingredients 8 lemons 1 pineapple 1 pound sugar 2 cinnamon sticks 6 cloves 20 coriander seeds 1 ounce Peychaud's bitters 2 ounces absinthe 1 cup arrack 2-1/2 cups rum* 2-1/2 cups cognac* -2 1/2 cups brewed green or black tea 2 cups boiling water 5 cups whole milk About this recipe Dating from 18th-century England and Colonial America, making clarified milk punch feels more like a science project than mixing up a cocktail. The basic process is to start with a blend of spirits, fruit juices and spices, then add milk or half-and-half. When the dairy meets the acidic alcoholic mixture, it curdles. That’s when the magic of science happens. The proteins coagulate and the whole thing looks a mess. When you strain the mixture, however, the curdled solids separate out leaving the luscious fat behind with the drink.The resulting liquid becomes a clear cocktail with a remarkably silky smooth texture when you sip it. Since you need the fat to get the effect, don’t be tempted to use low-fat or skim milk. Note that the curdled mixture is very fragile; be gentle when straining it. Instructions Zest the lemons (removing only the yellow part of the peel) and juice them. Peel and cut pineapple into large chunks. Put them in a large bowl. Coarsely grind the cinnamon, clove, and coriander seeds into the bowl. Add the lemon peels, lemon juice, pineapple chunks, ground spices, and sugar. Muddle the mixture using a potato masher or large fork. Add the bitters, absinthe, arrack, cognac, and rum. Stir to combine. Add the green tea and boiling water. Cover and let sit overnight in the refrigerator to infuse the flavors. Once infused, strain the mixture into a pitcher or other vessel. Discard the solids. In a medium saucepan, bring the milk to a boil. Once boiling, remove from the heat and add to the strained mixture. The milk will begin to curdle. Gently stir to combine. Slowly strain the mixture through a cheesecloth-lined strainer. Repeat straining two or three times. You want a clear liquid. Serve immediately or store the clarified punch in a sterilized glass bottle in the refrigerator for up to 6 months. To serve, pour 3 ounces of milk punch over a large ice cube and garnish with a lemon peel and freshly grated nutmeg. *The key is 5 cups of hard alcohol. The sweetness of rum is difficult to replace, but you can use bourbon, whiskey, or rye instead of cognac to no ill effect.

This adults-only version of a holiday favorite is brushed with bourbon, which pairs well with the semi-sweet chocolate and gives this dessert an extra rich finish. Photo by Nick Hogan. Serves 8 Ingredients For pie crust 2-1/2 cups all-purpose flour 1 teaspoon salt 1 cup (8 ounces) unsalted butter 1/4 to 1/2 cup cold water Extra flour for dusting For filling 1-1⁄2 cups (about 5 ounces) pecans, divided 3 large eggs 1 cup sugar 1 cup dark corn syrup 2 tablespoons unsalted butter, melted 1/2 tablespoon vanilla extract 1/8 teaspoon salt Instructions To make crust: Blend flour and salt in food processor for 10 seconds. Add butter and cut in, pulsing on/off until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps form, adding more ice water by the teaspoon if mixture is dry. Gather dough into a ball and flatten into disk. Wrap in plastic and chill 1 hour. Crust can be made 2 days ahead and kept chilled. Soften slightly at room temperature before rolling out. To make pie: Roll out crust on lightly floured surface to 12-inch round (crust should be 1/8-inch thick). Transfer crust to a 10-inch pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Refrigerate crust at least 20 minutes before baking. Preheat oven to 350°. Coarsely chop pecans and reserve 1 cup. Spread 1⁄2 cup chopped pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 10 minutes. Cool, then set aside. Maintain oven temperature. Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla and salt; whisk until blended. Mix in all pecans. Pour filling into crust. Bake pie until crust is golden and filling is puffed and set (center may still move when dish is shaken), about 1 hour 10 minutes. Remove from oven. While pie is still hot, evenly pour or brush bourbon across the surface and sprinkle on chocolate chunks or chips. Transfer to rack and cool at least 3 hours. Serve slightly warm or at room temperature with whipped cream.