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A Curious Confection: St. Louis Gooey Butter Cake

11 Jul

I’m always excited when I discover a dish I have never heard of that combines many of the textures and flavors I love. This one was actually brought to my attention a few years ago by a dear friend who asked for a St. Louis Gooey Butter Cake for his birthday, and I instantly fell in love with the concept the first time I made it. A soft, lightly sweet yeast-risen cake topped with a thick layer of sugar and butter that bakes up with a crisp crackly top like crème brûlée and a gooey layer beneath that melts on the tongue like cotton candy. Part confection, part cake, part bread, all amazing.

And while it takes a few hours to make, don’t be intimidated. The vast majority of it is just waiting for that cake dough to sloooooowly rise in the pan. The other key component here is to make sure your butter and eggs have a chance to come to room temperature before starting. Your results will be far more consistent.

St. Louis Gooey Butter Cake

Cake:

  • 3 tbsp. milk
  • 1 3/4 tsp. active dry yeast
  • 6 tbsp. unsalted butter, room temperature
  • 3 tbsp. sugar
  • 1 tsp. kosher salt
  • 1 large egg, room temperature
  • 1 3/4 cups all-purpose flour

Topping:

  • 3 tbsp. + 1 tsp. light corn syrup
  • 2 tsp. vanilla extract
  • 12 tbsp. unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1/2 tsp. kosher salt
  • 1 large egg
  • 1 cup plus 3 tbsp. all-purpose flour

Have ready an ungreased 9×13 in. baking dish. I would recommend glass or ceramic as the edges of the cake will get quite dark when baked in a metal pan.

In a small saucepan, combine the milk with 2 tbsp. of water and heat until between 110-115 degrees F. Remove from the heat, whisk in the yeast, and set aside. The mixture will foam, but just slightly.

In the bowl of a stand mixer or with a hand mixer, cream butter, sugar, and salt. Scrape down sides of bowl and beat in the egg.

Alternately add flour and the milk mixture, scraping down sides of bowl between each addition.

Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 4-5 minutes.

Press dough into the baking dish in an even layer.

Cover with plastic wrap or a clean towel. Allow to rise until doubled, about 2 1/2 to 3 hours.

Preheat the oven to 350 degrees F while you prepare the topping.

In a small bowl, mix the corn syrup with 2 tbsp. of water and the vanilla extract.

In the bowl of a stand mixer or with a hand mixer, cream butter, sugar, and salt until light and fluffy, 3-5 minutes. Scrape down the sides of the bowl and beat in the egg until well combined.

Alternately add flour and the corn syrup/vanilla mixture, scraping down sides of bowl between additions.

Use an ice cream or cookie scoop to spoon the topping in large dollops over the risen cake, then use a spatula (a small offset works really well here) to gently spread it in an even layer.

Bake for 35-40 minutes. The finished cake will be golden brown on top, but still liquid in center when done.

Allow to cool in pan before cutting into squares. Sprinkle lightly with powdered sugar to serve.

The combination of textures is outrageously good here. Soft cake and a gooey-crisp-confection-like topping sure to make you question why on earth you’ve never heard of St. Louis Gooey Butter Cake before right this moment.

Well if you have, you’re one of the lucky ones. And I hope that now you’ll try to make one too!

Trust me, it’s worth the time spent.

Ciao for now,

Neen

Back to Bread Baking: Rosemary Asiago Focaccia

7 Jun

So, it’s been a very strange two months.

The first week of April, I woke up suddenly with back pain so excruciating, Joe and I had to cancel our annual trip to Boston for PAX East. Things deteriorated from there. My joints swelled randomly and massively, there were weeks at a time when I could not walk, and I was in constant, excruciating pain. After a long two months of MRIs, x-rays, labs, and doctor appointments, I was finally diagnosed last week with rheumatoid arthritis. While things haven’t improved greatly (yet), I am much more comfortable and have a treatment plan to move forward.

Needless to say, I wasn’t doing much cooking. The last couple of weeks I’ve had a little more energy, my hands hurt a little less, and I have started to cook some meals and get back to baking. I’ve been going for a lot of comfort foods like meatloaf, soups, and homemade pasta. But what really feels like home to me is baking bread. So when my rosemary plant decided to offer this…

I knew a really good focaccia was on the way.

Let’s get back in the kitchen together!

Rosemary Asiago Focaccia

Bread:
2 tsp. active dry yeast
1 cup warm water (110-115 degrees F)
2 tbsp. sugar
3 1/2 to 4 cups bread flour
1 tbsp. kosher salt
1/4 cup olive oil
2 tbsp. fresh rosemary, chopped
1.5 oz. finely grated asiago cheese

Toppings:
2 tsp. fresh rosemary, chopped
1 oz. coarsely grated asiago cheese

Dissolve the salt in 2 tbsp. of water and set aside.

In the bowl of a stand mixer, combine the yeast, sugar, and water, and let stand until foamy, 5-10 min.

Turn the mixer on low speed and slowly add 3 1/2 cups of flour to the bowl. Add the salt water and olive oil, and once incorporated, add the chopped rosemary and finely grated asiago cheese.

Once the dough comes together, turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. (You can also knead this in a stand mixer fitted with a dough hook, I just enjoy doing it by hand.) Add flour as needed if the dough is sticky.

Form the dough into a ball and transfer to an oiled bowl, tossing to coat in the oil. Cover the bowl loosely with plastic wrap or a towel and allow the dough to rise until doubled in size, about 45 minutes.

Preheat the oven to 450 degrees F and adjust a rack to the lower third of the oven.

Lightly oil a baking sheet and turn the risen dough out onto it. Gently stretch the dough into an oblong shape about ½ in. thick.

Let rest, uncovered, for 15 minutes.

Gently dimple the dough with your fingertips. Brush the surface of the dough with olive oil, and then sprinkle on the coarsely grated asiago cheese and chopped rosemary.

Bake the focaccia for 13-15 minutes or until golden brown all over. Allow it to rest at least 15 minutes before slicing.

This bread reheats especially well in the toaster or conventional oven (if you don’t finish it all in one day!)

While I often find the road ahead daunting and uncertain, I am lucky to be surrounded by supportive people, and have hobbies like cooking and yoga that ground me and offer me a meditative space. And I’ll keep writing to you here as often as I can, because food is meant to be shared and I will always be happy to share with you.

Ciao for now,

Neen

Game Night Snacks: Pepperoni and Cheese Swirl Rolls

17 May

I had some pizza dough in the fridge recently that I needed to use and it got me thinking about creating a savory version of the Cinnamon Rosettes on this blog. The Stanley Cup Playoffs are also going on and the Pens are in the Eastern Conference Finals, so I’ve also got stadium snacks, bar food, and Pittsburgh on the brain. That led me to one natural conclusion. Let’s flip the script for…

Pepperoni and Cheese Swirl Rolls

Ingredients

  • 1 lb. pizza dough, homemade or store-bought. Recipe here!
  • 12-15 slices pepperoni
  • 4 oz. shredded mozzarella cheese
  • 1 oz. pecorino romano cheese
  • 3 tbsp. butter
  • ½ tsp dried thyme
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. garlic powder
  • Optional: ¼ tsp. cayenne pepper

Method

Preheat an oven to 350 degrees F. Grease a 12-cup muffin tin.

Roll out the pizza dough into a rectangle about 12 x 15 in.

Melt the butter with the herbs and spices, and then brush onto the pizza dough, leaving a small seam at the bottom.

Layer on the mozzarella cheese and most of the pecorino romano cheese (reserve some for the tops of the rolls).

Add a layer of pepperoni.

Roll the pizza dough toward you slowly, jellyroll style, and pinch the edges together to seal.

Place the roll seam side down on a cutting board and slice into 12 equal pieces.

Put each roll into a muffin tin cup and then sprinkle additional pecorino romano cheese on top.

Bake 25-27 minutes or until golden brown on top. Move the rolls to a wire cooling rack and serve warm with marinara sauce for dipping.

These are really delicious the day they are made, but they also reheat well. Just put them back in a 350 degree oven for 5-7 minutes.

Ciao for now (and let’s go Pens!),

Neen

Crispy, Chewy Thin Crust Pizza

20 Sep

I love all kinds of pizza. Thick squares covered in crushed tomatoes and romano cheese, thin floppy slices oozing with mozzarella, deep dish pieces, and yes, the slightly charred crispy Neapolitan-style pies.

My better half like his pizzas thin and crispy. I’ve spent YEARS cooking thin crust pizzas in my slightly under-powered oven and for a long time just wasn’t getting the result I wanted. Okay, sure, you can preheat a pizza stone in your oven for a while and probably get a pie that’s crisp and chewy, but let’s be realistic: Who has time to do that?

No, the real secret to a perfect crust, even for bread, is airflow. Yes, I defy all of you pizza stone experts, because unless you’ve got my dad’s fires-from-hell brick oven, there is a better, easier way to get the perfect pizza or bread crust at home.

First let’s deal with the dough itself. This recipe is an amalgamation of at least four other people’s recipes, but it is velvety, easy to work with dough with a beautiful flavor.

Perfect Pizza Dough (for one 16 in. pizza or two smaller pizzas)

  • 3 ½ cups all-purpose flour
  • 2 tbsp. sugar
  • 1 tbsp. salt dissolved in 2 tbsp. warm water
  • 2 ¼ tsp. active dry yeast
  • 1 cup warm water (about 110-115 degrees)
  • ¼ cup extra virgin olive oil

Combine the water, sugar, and yeast in the bowl of a stand mixer fitted with a paddle attachment and let it sit until the mixture is very foamy, about 5 minutes.

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Add the flour to the yeast mixture, and then add the salt water. Finally, gently stream in the olive oil.

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Switch the paddle for a dough hook and knead until the dough is soft, smooth and pliable. I prefer to do this by hand and it takes about 10 minutes. Once you have a smooth dough, roll it into a tight ball.

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Oil a clean bowl and toss the dough ball to coat. Then cover the bowl lightly with plastic wrap, leave it in a warm spot, and allow the dough to rise until doubled in size, about one hour.

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After it has risen, gently punch the dough down and it is ready to use. Or store it in the refrigerator covered for up to a few days.

To bake, preheat an oven to 450 degrees F.

NOW, remember what I said earlier about airflow? You do not need an expensive pizza stone or a bunch of bricks on your oven rack, you need this:

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This is a 16 in. pizza screen, but they come in all sizes. It cost about $10. This is how we achieve a golden brown and crisp bottom with a nice, chewy interior.

Lightly oil the pan and then oil your hands. Stretch the pizza dough across the screen until it is even, then brush the surface with olive oil and top as desired. This is a classic marinara and whole milk mozzarella pie.

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Place the screen on the bottom rack of your oven and bake for about 12-13 minutes. Check it at 12, because the bottom can start to char quickly!

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Give the pizza a minute or two to cool, and then easily slide it off of the screen and on to your cutting board for slicing.


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Give this method a try on your next pie. You won’t be disappointed!

Ciao for now,

Neen

Stop for Science (again!): Gluten-Free Soft Pretzels

6 Nov

Regular readers of this blog will recall my Home Alone style dash through the Frankfurt airport, induced by the scent of warm soft pretzels (laugenbrezel!), and the subsequent foray into the chemistry that gives us this glorious bread. Ah yes, we donned our gloves and surgical masks together, avoided recreating any particularly cringe-worthy scenes from Fight Club, and discovered that sometimes you have to be a little brave to make the magic happen.

It appears that suddenly the rest of the world has discovered that pretzels are that good, because it seems like every restaurant is offering sandwiches on pretzel buns now. The nerve! Yes, restaurant industry, thanks for waiting until I went gluten-free to shove advertisements for pretzel rolls in my face at every turn. But it’s like they say: Don’t get mad, get even.

And I found the perfect opportunity on a chilly Sunday over the weekend to do just that. With leftover mornay sauce from the previous night’s macaroni and cheese just begging to be reheated as cheese dip, clearly, it was time to take back the pretzel.

The process for making gluten-free pretzels is pretty similar to making traditional pretzels. There are some differences in the dry ingredients in order to add more acid and give the dough that chewy tenderness, but the main difference I found is purely tactile. The gluten-free dough feels much less stiff, so it took more care and a lighter touch to roll it out. I’d recommend keeping a little bowl of sweet rice flour nearby to flour your hands with, because it’s pretty likely that the warmth from your hands will make the dough stick to them otherwise. The other main difference is kind of awesome: only one rise! So basically, you get your pretzels twice as fast. Hallelujah!

Gluten Free Soft Pretzels

  • 3 1/4 cups gluten-free flour blend (here’s mine!), plus ¼ – ½ cup extra
  • 1 1/2 tsp. xanthan gum
  • ½ cup dry buttermilk powder
  • 1 package rapid-rise or instant yeast
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1 tbsp. dark brown sugar or barley malt syrup
  • 1 tsp. kosher salt
  • 1 tsp. rice vinegar or cider vinegar
  • 2 tbsp. unsalted butter, softened
  • 2 egg whites
  • 1 ½ cups warm water, about 110 degrees
  • 1 oz. food grade lye
  • Coarse salt or pretzel salt
  • Plastic gloves, safety goggles, vinegar, and nonreactive pans and utensils.

Line two baking sheets with parchment paper and set them aside.

Combine the flour blend, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda, brown sugar, and salt in a large bowl and mix well.

20131103_074135Add the vinegar, butter, and egg whites to the dry ingredients and mix well, then add the water in a slow steady stream. Once all of the water has been added, turn the mixer to a high speed and mix for 2-3 minutes. The dough will be loose and wet.

20131103_075122Turn the mixer speed down to low and add flour 1 tbsp. at a time just until the dough begins to pull away from the sides of the bowl. It will still be quite tacky. Use a dough scraper to turn the dough out onto a silpat or lightly floured board, then knead lightly until smooth. Divide it into 12-16 equal pieces, depending on how large you would like the rolls to be. From here, you can either roll the dough into balls OR roll out into thin ropes and form into the traditional pretzel shape.

20131103_08033420131103_08041120131103_080414Set the rolls onto the prepared baking sheet, cover lightly with plastic wrap, and allow them to rise in a warm place for 45 minutes. They will puff up, but will not quite double in size.

Now it’s time for the lye bath. Put on your gloves and safety goggles, and wipe down the surface of your workstation with plain white vinegar. Keep a small glass of vinegar nearby to neutralize any spills of the lye solution.

20130807_115440Measure one quart of cool water into a nonreactive saucepan. Slowly add one ounce of food grade lye and stir gently to dissolve. ALWAYS add the lye to the water and not the water to the lye. Doing it the other way around may cause the lye to react and combust.

20130807_131512Dip each pretzel in the lye solution for 30 seconds and then place back on the parchment-lined baking sheet using a slotted spoon. When finished, wipe down any surfaces that may have come into contact with lye with a vinegar soaked rag, and then with warm soap and water.

Sprinkle the pretzels with coarse salt and then let them rest while the oven is preheating.

Preheat the oven to 375 degrees F. Bake the pretzels for 20-30 minutes or until they are a deep golden brown.

20131103_09294320131103_09295220131103_093145 Cool completely on a wire rack prior to storing.

To save pretzels for later enjoyment, wrap individual pretzels in plastic wrap and then put them in a zip-top bag in the refrigerator or freezer. These reheat beautifully in the toaster or toaster oven, so you don’t have to worry about the leftovers going to waste. Perfect for slider-style sandwiches, cheese dip, mustard, or just alongside a cup of coffee, they are a hit out of the park.

So the next time some chain restaurant’s advertisement comes blaring through your television or radio praising their “artisan,” “hand-crafted,” or “revolutionary” pretzel buns… remember that you’ve totally got the power to make them even better.

Ciao for now,

Neen

Recipe Megapost: My Old Kentucky Home

6 May

Roger, our native Kentuckian, invited Joe and I over for Derby Day this year. He and Lynn always loved celebrating the Kentucky Derby. I imagine that it was particularly special for her, having grown up so close to Churchill Downs.

While I pawned mint julep duty off on the men-folk, I took charge of the food. Roger’s only “must-have” request was derby pie, an amazing chocolate-nut pie that’s possibly sweeter than actually winning the race itself. Other than that, I was free to do as I pleased.

It got me thinking a lot about Lynn. She liked to get me cookbooks, especially Southern ones. Last summer she gave me an edition of Seasoned Cooking of Kentucky, and several years ago an edition of Charleston Receipts. But the foods that make me think of her are the ones that she talked about the way that I talk about food from Pittsburgh, and those that she eventually wrote down for me the on cards I received at the bridal shower last year.

20130503_142327One of the things I remember her always loving was ham biscuits. Exactly what they sound like; cured, country ham (not the sweet, smoked style of Virginia), thin sliced and piled on top of fresh, fluffy biscuits. Roger mentioned in one of his recent emails to me that they were indeed her favorite, so I searched high and low—the wonderful butcher at Union Meat finally came through with beautiful, red slices of country ham, and I went on a search for a sturdy, slider-style biscuit recipe. The next item on the menu was from one of the books she’d given me.  Pickled shrimp are a popular picnic food in the summer that sounded just refreshing enough to cut some of the richness in the menu (oh believe me, we haven’t even started). Steamed, chilled shrimp, mixed with some vegetables, herbs, and a sweet/sour pickling liquid, all layered into a jar to marinate overnight. Along with the ham biscuits, and pickled shrimp, I figured a vegetable had to enter into the picture somewhere, so I roasted some beautiful spring Brussels sprouts with herbs de provence,  red onion, and bacon and served them at room temperature. They were an amazing contrast to the shrimp.

But the Hot Brown was what intrigued me the most. Not only was it an iconic dish, but I’d never made it before, and had only seen prepared briefly on a Food Network segment done at the Brown Hotel. On one of the recipe cards she shared with me, Lynn wrote down the Brown Hotel’s recipe for their signature dish. What is this incredible food item, you might ask? It is an open faced turkey sandwich on thick slices of Texas toast, covered by creamiest, richest pecorino romano mornay sauce I have ever made, broiled until golden, and then finished with sliced bacon, fresh parsley, and paprika.

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And yes, this whole ordeal ended with pie. Because you should always save room for pie.

Pickled Shrimp

  • 1 lb. peeled, jumbo cooked shrimp with tails
  • 1/2 red onion, diced
  • 1/2 yellow bell pepper, sliced
  • 1 fresh bay leaf
  • 1/3 cup peanut oil
  • 1/3 cup white wine vinegar
  • 1 tbsp. sugar
  • 1 tbsp. lemon zest
  • 1 tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. hot sauce
  • 1 tsp. kosher salt
  • 1 garlic cloves, pressed
  • 1 tsp. dried crushed red pepper

20130503_170453Layer the shrimp, onion, bell pepper, and bay leaf in a quart-sized mason jar.

20130503_170919Whisk the remaining ingredients together, and then pour over the shrimp and vegetables. Seal and allow the shrimp to marinate for 1 day, shaking and turning the jar every few hours or so.

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Ham Biscuits

These biscuits needed to be sturdier, and a little taller than normal to accommodate being made into sandwiches. Three leavening agents keep them light and fluffy, while giving you some freedom with manipulating the dough.

  • 1/2 envelope active dry yeast
  • 2 tbsp. warm water (110-115 degrees F)
  • 2 1/2 cups all-purpose flour
  • 1/2 tbsp. sugar
  • 1/2 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 4 oz. cream cheese, cut into pieces and chilled
  • 2 oz. unsalted butter, cut into pieces and chilled
  • 1/2 cup plus 2 tbsp. buttermilk
  • Slices of country ham
  • Dijon mustard, mayonnaise, or other condiments

Preheat oven to 400 degrees F.

Combine yeast and warm water in a small bowl; let stand 5 minutes or until foamy.

Whisk together flour, sugar, baking soda, baking powder, and salt, then cut cream cheese and cold butter into flour mixture with a pastry blender or fork until crumbly.

Combine yeast mixture and buttermilk, and then add to the flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 6 to 8 times.

20130504_073019Roll or pat the dough to 3/4-inch thickness. Cut with a round cutter or slice into squares.

20130504_073652Arrange biscuits on a parchment-lined baking sheet, brush with an egg wash or melted butter, and bake for 15 minutes or until deep golden-brown.

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Split biscuits and top with thin slices of country ham and condiments as desired.

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Roasted Brussels Sprouts

  • 1 lb. Brussels sprouts, washed, outer leaves removed, and cut in half.
  • 1 tbsp. olive oil
  • 2 slices bacon (cooked), and 1 tbsp. bacon drippings
  • 1/2 tbsp. white wine vinegar
  • 1/2 red onion, diced
  • 1 tsp. herbs de provence
  • Salt and pepper to taste

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Toss all ingredients together in a large bowl and taste for seasoning. Then spread the sprouts on a baking sheet and roast at 375 degrees F until lightly browned, but not soft. It will take anywhere for 15-30 minutes depending on the size of your sprouts.

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Kentucky Hot Brown

I used the Brown Hotel’s original recipe and followed it to a T. The only exception being that I was able to make three sandwiches, rather than two. Honestly, I think that the amount of sauce this yields could easily be spread across four. The recipe can be found here, but here’s a photo sequence and my description of the process…

Gather your ingredients and preheat a broiler.

20130504_171142Lay one piece of crustless Texas toast in an oven-safe dish, and cut the other into triangles, putting them on either side of the whole piece.

20130504_170551Layer turkey on top, and put a slice of Roma tomato on two sides of the Texas toast.

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Make a roux and cook it until smooth, then add the cream and cook over medium heat, whisking constantly until the mixture begins to simmer lightly and gets very thick.

20130504_17251920130504_172656Add the pecorino cheese and whisk until smooth. Add salt and pepper to taste.

20130504_17353620130504_173625Ladle the hot mornay sauce on top of the turkey, and then place the sandwich under the broiler until lightly browned on top.

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Top with two slices of bacon and finish with a sprinkle of fresh parsley and paprika.

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Dark Bay Pie

The Derby Pie originated at the Melrose Inn, but the name is trademarked  by the Kern family and the owners are not shy about suing to protect it. Although numerous variations and recipes for this type of pie exist, to refer to anything that is not Kern’s recipe (which is again, heavily guarded by the owners) as Derby Pie is breaking the law. Hence, why my truly delicious AND SHAREABLE recipe has its own moniker, given for the final product’s similarity in color to that particular horse coat color.

  • 1 1/4 cups toasted, roughly chopped nuts – I used a mixture of pecans and walnuts
  • 3 large eggs
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup light corn syrup
  • 1/4 cup dark corn syrup
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, melted and cooled
  • 1/2 tsp. salt
  • 2 tablespoons bourbon
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup semisweet chocolate chips
  • Pastry for one 9 in. crust

First, prepare your pastry. I use my super-no-fail pate brisee, of course! You can find that recipe right here, in the butter tart tutorial. After making the dough, patting into a disc, and refrigerating it, roll it out into a circle a bit larger than your pie pan, and then fit into the pan and crimp the edges. Return the crust to the refrigerator and chill for 30 minutes.

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Preheat an oven to 350 degrees F.

In a large bowl, whisk the eggs until thoroughly blended and slightly foamy. Add the brown sugar, white, sugar, light corn syrup, dark corn syrup, flour, and salt and whisk until smooth.  Add the melted butter, bourbon, and vanilla extract and mix thoroughly.

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Fold the nuts and chocolate chips into the mixture, brush the inside of the pie crust with a little bit of egg wash, and then pour the filling into the prepared pie crust.

20130504_10154920130504_101333(0)20130504_101745Bake for 50-60 minutes or until the center is just set and the edges are golden brown. It will deflate slightly as it cools.

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An hour after finishing everything up, I was putting my recipe cards safely back into the book when I noticed another one from Lynn that contained three simple ingredients: An orange, a cup of sugar, and two cups of pecans. Well shoot, I already had everything…so why not? Roger and I have since decided that these are far too habit forming. If you make them, not eating the entire batch will truly be a challenge.

Orange Pecans (and Walnuts)

Lynn’s recipe called for 2 cups of pecans, but I had a mixture of pecans and walnuts leftover from the Dark Bay pie, so I went with that.

20130504_113957Zest and juice the orange into a small, heavy bottomed saucepan. Add the sugar and mix well. Put the pan over medium high heat.

20130504_114512Once the sugar has begun to dissolve, add the nuts to the pot. Bring the mixture to a simmer, stirring vigorously throughout, and cook until most of the liquid has been absorbed (5-6 minutes).

20130504_114629Spread the nuts out onto a baking sheet and separate using a fork. Once completely cool, store in a well-sealed container at room temperature. And again, this is if you actually have any to store.

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20130504_125706So that was what we enjoyed with frosty mint juleps as Orb made his valiant gallop from almost the back of the pack, to a massive garland of roses.

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Dioji found all of this very exhausting.

Dioji found all of this very exhausting.

It was a really wonderful way to spend a Saturday, tasting and seeing things that reminded me of my mother-in-law. Sometimes it hurts to think about Lynn, because the fact that she is gone is still so raw. But Saturday was one of the first times that the cheerfulness I remember overshadowed those pangs of sadness. I am grateful that she shared so much of her home with me, and hope that I have done her proud sharing it with you.

Ciao for now,

Neen