Ginger Lemon & Bourbon Orange Tart and German Chocolate Whoopie Pies

Last weekend I ventured to West Virginia, my friend and fellow Tart Kari in tow, for my pal Joe's 30th Birthday Party (and a friend reunion) in an old one-room schoolhouse-turned-sodapop speakeasy. 

It was magical. The weekend was jam-packed with lady time in the kitchen, walks in the woods, tune-playing, dancing to the best 45 jukebox this side of the Mississippi, joke-telling, bourbon drinking, and lots and lots of eating.

We spent the bulk of Saturday cooking, singing, and dancing in the kitchen. Kari and I worked together on two ginger lemon & orange bourbon tarts with cardamom almond crusts, baked in my new rectangular tart pans. We also collaborated with Lora, Amy and Mike on some German chocolate whoopie pies. 

Here's the recipe for the Ginger Lemon & Orange Bourbon Tarts, adapted from Eat The Love. He calls for blood oranges, but we couldn't find them this time of year, so used naval oranges instead.

Ginger Lemon & Orange Bourbon Tart with Cardamom Almond Crust

Ingredients
For the crust: 
Note: We had to double this for 2 rectangular tart pans, though one may be enough for a 10-in round tart pan.

1 1/4 cups all purpose white flour
1/2 cup almond meal (we used Bob's Red Mill)
1/2 tsp. cardamom
1/2 cup granulated sugar
1/2 cup + 1 Tblsp. unsalted butter at room temperature
1/4 tsp. salt
1 large egg
1/2 teaspoon vanilla

For the crust egg wash:
1 egg
1 pinch of salt

For the lemon ginger curd:
3 Tblsp. arrowroot starch (or corn starch)
1 cup + 2 Tblsp. granulated sugar
1/2 cup fresh squeezed lemon juice
finely grated zest from 1 medium lemon
1 Tblsp. of freshly grated ginger
2 Tblsp. white wine
2 eggs
2 egg yolks
pinch of salt
3 Tblsp. of unsalted butter, cold

For the bourbon orange curd:
4 Tblsp. arrowroot starch (or corn starch)
1 cup + 2 Tblsp. granulated white sugar
1/2 cup fresh squeezed orange juice
finely grated zest from 1 medium orange
2 Tblsp. of bourbon
2 eggs
2 egg yolks
pinch of salt
3 Tblsp. of unsalted butter, cold

Directions
For the crust:
1. In a large mixing bowl place the flour, almond meal, and cardamom. Using a whisk, vigorously stir dry ingredients until uniform in color.
2. Place the sugar, butter and salt in the bowl of a standing mixer fitted with a paddle attachment. Cream butter on medium speed until smooth and fluffy. Scrape down the sides and add egg and vanilla. Mix on medium until incorporated.
3. Add all the dry ingredients to the butter and mix on low speed until just incorporated. Do not overmix.
4. Split dough into two balls. Flatten each ball into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight.
5. Preheat oven to 325˚F. Place a fluted 10-in. tart pan (or 2 rectangular pans) with removable bottom or baking sheet for easy removal from the oven.
6. Take one ball of dough out of the fridge and place on a generously floured flat surface. Using a rolling pin, roll out the dough to a 12-in. circle. If the dough starts to stick, use more flour.
7. Carefully transfer the dough to the tart pan, trying not to stretch it (stretching it will cause the dough to shrink when you bake it). Fit it into the tart pan and trim excess dough.
8. Prick the bottom of the tart with a fork all over and place in the preheated oven to bake for 15 minutes. In the meantime make the egg wash by whisking the egg with the pinch of salt in a small bowl.
9. After 15 minutes, pull the tart crust out, and brush the bottom and sides of the crust with the egg wash. Place back in the oven for 3 minutes. Take the crust out and let cool on a wire rack.

For the lemon ginger curd:
1. Place the arrowroot starch, sugar, lemon juice, lemon zest, grated ginger, white wine, eggs, egg yolks and salt in a small saucepan.
2. Turn the stove on low heat, and with a wisk, stir contents constantly as the curd cooks and thickens. Bring the curd to about 185˚F which should take about 7 or 8 minutes.
3. Once the curd has reached the right temperature turn off the stove and remove the saucepan from the heat. Pour the curd into the bowl of a standing mixer fitted with a paddle attachment. Turn the mixer to high and beat for 30 seconds to cool the curd. Then turn the speed to low and add one tablespoon of butter. Beat until it is melted and fully incorporated. Add the second tablespoon beating until it too is incorporated. Repeat with the final tablespoon.
4. Let the curd come to room temperature and pour it into a ziplock sandwich bag. Place the bag in the freezer for at least two hours or overnight.

For the bourbon orange curd:
1. Place the arrowroot starch, sugar, orange juice, orange zest, bourbon, eggs, egg yolks and salt in a small saucepan.
2. Turn the stove on low heat, and with a wisk, stir contents constantly as the curd cooks and thickens. Bring the curd to about 185˚F which should take about 7 or 8 minutes.
3. Once the curd has reached the right temperature turn off the stove and remove the saucepan from the heat. Pour the curd into the bowl of a standing mixer fitted with a paddle attachment. Turn the mixer to high and beat for 30 seconds to cool the curd. Then turn the speed to low and add one tablespoon of butter. Beat until it is melted and fully incorporated. Add the second tablespoon beating until it too is incorporated. Repeat with the final tablespoon.
4. Let the curd come to room temperature and pour it into a ziplock sandwich bag. Place the bag in the freezer for at least two hours or overnight.

To assemble the tart:
1. Take the curds out of the freezer. Snip a corner of each bag.
2. Pipe one stripe of lemon curd on the side of the tart shell. Pipe another stripe of orange curd next to it. Alternate stripes of curd until the tart shell is filled. (We followed these directions, though in the end the lemon and orange curds were not that different in color to notice the stripes, though it did allow for a nice mixing of flavors).
3. Using a butter knife, smooth the curd out on the tart but running the knife across the curds, flat, in parallel strokes to the curd. 
4. Once the curd is smoothed out, turn the tart so the stripes are vertical as you look down on it. Take a toothpick or butter knife and place it about an inch from the “top” of the stripes on the tart. Drag it across the tart, from left to right perpendicular to the stripes. Then move the toothpick down an inch and drag the toothpick perpendicular the other way across the tart. Repeat until back and forth, all the way down the tart.
5. OPTIONAL: Taking a sifter or mesh sieve, dust the edges of the tart with a generous amount of powdered sugar. The powdered sugar will cover up any of the edges that were hard to smooth out with the knife.

6. Serve the tart chilled or at room temperature.

The tarts were heavenly, with really bold citrus flavors and not too sweet. The crust was a little finicky, but fairly forgiving. We rolled out one, and ended up pressing in another. I will definitely be making those again.

The German chocolate whoopie pies, with ganache made by Lora, "cookies" made by Mike and Amy, filling made my me, and assembling by Kari, served as the "birthday cake" of the evening. Lora found the recipe from Bon Appetite. Here's our version...

German chocolate Whoopie Pies 
Makes about 15 pies

Ingredients

For the cookies:

2 cups all purpose flour
5 Tblsp. unsweetened cocoa powder
1 1/8 tsp. baking powder
1 tsp. baking soda
1/2 cup unsalted butter (1 stick), room temperature
1 cup sugar
2 egg yolks
1 Tblsp. vanilla extract
1 cup whole milk 

For the German chocolate filling:

1/2 cup evaporated milk
2 egg yolks
1 tsp. vanilla extract
3/4 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups sweetened flaked coconut
3/4 cup chopped toasted pecans

For the chocolate ganache:   

3 Tblsp. heavy whipping cream

1/2 cup bittersweet chocolate chips

Directions

For the cookies: 

1. Position rack in center of oven and preheat to 375°F. Line 2 large baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat butter, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition. 

2. Drop dough by very rounded tablespoonfuls onto baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough.  Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.

For the German chocolate filling: 

1. Whisk evaporated milk, egg yolks, and vanilla in large saucepan. Whisk in sugar and pinch of salt. Add butter. Stir constantly over medium heat until mixture thickens and turns golden and thermometer inserted into mixture registers 175°F to 178°F, 8 to 10 minutes (do not boil). Remove saucepan from heat, stir in coconut and pecans. Transfer filling to bowl and cool completely, stirring occasionally. Cover and chill until filling is slightly firmer, about 1 hour. Can be made 1 days ahead. Keep chilled. 

For the chocolate ganache: 

1. Line 2 baking sheets with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool ganache until lukewarm but still spreadable, about 15 minutes.

2. Scoop 1 rounded tablespoon German chocolate filling on bottom of half of cookies. Place cookies, filling side up, on prepared baking sheet. Spoon 1 teaspoon chocolate ganache onto bottom (flat side) of remaining half of cookies (We put ours on top). Place 1 ganache-topped cookie, ganache side down, atop each German chocolate-filled cookie, pressing slightly to adhere.  Can be made 1 day ahead. Cover and refrigerate in airtight container.

With these two divine treats, salted and apple cider caramels, Lora's fig-infused cocktails, and other delights of the weekend (including Dawson family sliders, various breads, buttered popcorn ice cream, a bacon taste-off, and apple cider drop doughnut holes--all homemade), we decided that we are going to start a private restaurant for ourselves (a closed-loop system), and just maybe take over the world.

Very special thanks to Brynn, Mike and Amy for being AMAZING hosts, Lora for all the planning and gathering us all together, and Kari for the great pictures. I may post some more when I get my film back. Hope to return to West Virginia for more deliciousness soon.

p.s. check out Dale's blog for Lora's winter mimosa recipe we enjoyed on Saturday morning!

Slayer Pie (?!)

Another option for your Thanksgiving dessert table. via maxforfree.

Sugar and Salt: An Interview with the Ladies of Piecrust Magazine

I found out about Piecrust magazine from its Kickstarter-- before it ever actually existed in print. I was intrigued by the name (of course), the launch of an art and literary magazine (my friends and I used to have one, The Dovetail Collective, r.i.p.), and the letter pressed, handmade aesthetic. I contributed to the Kickstarter launch, and asked Megan Collins and Lauren Cardenas, Piecrust's masterminds, if they were interested in doing a little interview, and they graciously agreed.

Tell me a little bit about yourselves (where you're from, what you do)

Megan: I am from Paragould, AR, currently I live in St. Louis, attending grad school at Washington University.

 Lauren: I am from Austin, TX, though I recently came to St. Louis for grad school last year. We both came to Washington University (Wash U) to get our Masters in Fine Art and we are both printmakers who like to bake. 

Tell me about your project, Piecrust Magazine. How did you get the idea? How did you get into letter pressing? What is your vision?
Lauren: Earlier last spring I approached Megan about starting a magazine that would be art related, focusing on works on paper. We didn't really talk about the idea for awhile, until after the Southern Graphics Council that was hosted at Wash U. That is kind of how it started. We were also really bummed to find out all of our favorite magazines lost all of their funding. That kind of motivated  us to make a magazine that was ad free, inexpensive, simple and art related. 

Megan: We both learned letterpress in a book class that was offered at Wash U. We kind of fell in love with the medium and process of letterpress. The class was just another activity that we were involved in, we also were paired with the same faculty advisor. The technique began to spill over into our own studio practice, which led to this idea of creating a zine or magazine. 

Our vision was to have a 30 page magazine, with works on paper, including various forms of art and writing. We wanted to have letterpress cover and hand bound saddle stitched, but the magazine doubled in size and it didn't seem feasible to hand bind the magazine. 

Why pie? (or pie crust)?

We love idea of the pie crust as a foundation, much as paper is for art and writing. It's a starting point, a foundation. And who doesn't love pie, seriously, it's simple.  

How did you learn to bake/who taught you?

Lauren: My mother taught me how to cook and read a recipe. I taught myself how to bake, my mom was not a huge baker when I was young. 

Megan: My friend Mickie and I kind of taught each other, we had grandmothers that were into baking and we grew up baking with them, but not really learning from them. 

What's your favorite kind of pie?

Megan: I have a three way tie, lemon meringue, rhubarb, and peach.

Lauren: I have tie between pumpkin and blackberry. 

Special thanks to Megan and Lauren for taking the time to talk with me, sharing their thoughts and pictures, and for working hard to create and promote small, handmade art in the name of pie. Make sure to check out Piecrust's online home here, purchase a copy of the beautiful magazine, and submit your photos, art, words and more to the next issue (deadline for submissions is December 1 at midnight)!

American Girl Magazine Cover, November 1936

I am always a little sad to see the end of October, as it is my favorite month of all, but now it's on to November with several different Thanksgiving/potluck (Kickasserole!) pies to start planning! I am starting to try out recipes-- on Sunday I tried this apple cider cream pie recipe with a rye crust. It was good, though I'm not sure it will make it onto the Thanksgiving short list (more on that pie soon). In the meantime, here's the cover of the 1936 issue of American Girl magazine to get you inspired.

Dad Blogs!: Grandma Good's Green Tomato Pie

My dad continues his campaign to be a regular Nothing-in-the-House contributor. He's been pestering me to post this, and I think the third time might be a charm...

Green tomato pie out on the porch

With the cool autumn days and even cooler nights in force here in northern Indiana, it became apparent that the dozens of green tomatoes left on the vine weren't going to ripen. While this might cause some folks sadness, I was thrilled because I could use them to make one of my favorite fall foods, green tomato pie.

I learned about this pie a few years ago when one of my employees came in on Monday and related that she had spent the weekend with her grandmother canning and making pies. Being a lover of all pies,  I inquired what kind of pies they made and green tomato was one that she mentioned.

When I told her that I had never even heard of a green tomato pie, she told me it was a traditional Mennonite recipe and she would bring me one the next day. I wasn't sure what to expect but I absolutely loved it!  I asked her for the recipe and now I make it regularly.

Here is her grandmother's recipe.  The woman who worked for me's last name was Good and she called her grandmother Grandma Good so I call this Grandma Good's recipe.

 

Grandma Good's Green Tomato Pie

Ingredients:

Nothing-in-the-House pie crust recipe

2 cups chopped apples

1 1/2 cups chopped green tomatoes

1/4 teaspoon each cloves, nutmeg, allspice

1 tablespoon cinnamon

1 tablespoon butter

1/2 cup cooked raisins

1 tablespoon vinegar or lemon juice (I used vinegar)

1/4 cup nuts optional

1 cup sugar (1/2 brown 1/2 white) or 1/3 brown, 1/3 white, 1/3 cup molasses

1/4 cup flour

Make crust and refrigerate for at least one hour. Preheat oven to 425 degrees F. Meanwhile, prepare the ingredients and combine (I used the 1/3 cup white and brown sugar and molasses combination). Roll out bottom crust and fit in a greased and floured pie pan. Add filling and top with a top crust. Flute edges, brush on an egg wash, and bake for 10 minutes at 425. Reduce heat to 350 degrees F and bake for 35-40 minutes more until crust is golden brown.

 

I also made a small pie without using any apples, just substituted more green tomatoes for the apples and it was just as good.

Pie and National Succcess

An article from a 1902 issue of the New York Times on the connection between pie and national success, claiming "no pie-eating people can ever be permanently vanquished." Though misguided and rather imperialistic, which is unsurprising considering the era, I do wonder if it was originally intended to be in jest? I particularly like the last paragraph on pie and seasonality-- "mince pie season" in winter "the joyous custard" of spring, "lip-painting berry pies" of summer and the "golden glory of royal the pumpkin pie" in the fall. That's a connection I can get behind.

 

 Thanks to Gina for posting. Read more here.

Vintage Deep South Peanut Pie Ad (Creepy)

I stumbled across the vintage deep south peanut pie recipe/advertisement for Karo syrup on boing boing, and it was too creepy not to post.

"Here's a dessert to make even your deepest-dyed Yankee start complimenting you with a Southern accent. It's right from Dixie... and down thataway (where peanut pie was born!)..."

Not sure if that "down thataway" is a reference to what's behind that chippendale baby's hat, but that would make it even more disturbing. I did make a North Carolina peanut pie once-- a nice sweet/savory combination. But might be scared to try the recipe in this ad, for fear of conjuring that naked "deep south" pie imp in my kitchen...

An Apple A Day

Do you remember my friend Emily's awesome "pie kills cupcake" illustrations? Well here's another pie-related drawing she did as part of her adorable "North Carolina State Fair Illustrated" series for the Independent Weekly.

So cute! I'm not sure if a deep fried candy apple would really keep the doctor away, but I am willing to test it out...

Vintage Pie Birds

Vintage classic pie birds c. 1960

 Pie birds (or funnels) are small figurines, generally in the shape of a bird, but not always (see below), inserted into the middle of a double crust pie to let out steam and prevent spillage.  Some models also assist in supporting the pie crust so it does not collapse in the middle. According to this story in Country Living, pie "birds"/funnels first appeared in England at the turn of the 19th century, in various forms. They didn't take on the shape of birds, however, until the 1930s in the United States, with the nursery rhyme, "Sing A Song of Sixpence" (4 and 20 blackbirds baked into a pie) serving as inspiration.

I tend to feel that I don't need a pie bird...in some cases you want to keep the steam inside the pie, to help cook your fruit (with an apple pie, for instance).  But they are an interesting piece of material culture as well as a collector's item. Apparently they were more necessary in the past, as older ovens did not bake as uniformly as modern versions.

Here are a few of my favorite vintage and modern pie birds, sourced from that Country Living Article and Ebay (where there are many to be found). See a classic modern pie bird (and nothing-in-the-house mascot) at right. 

Stuart Bass pie goat with pie (very meta and makes me wonder why his pie doesn't have a pie bird?!)

British pie funnel c. 1909, its divider allows you to bake two different flavors in one pie

 Pie fruits, made in Taiwan c. 1960

By Camark Pottery Company (missing 3 from a 10 piece set) c. 1940s--to match your Fiestaware

Would love to see some of our readers' pie birds, if anyone has a collection...

Dad Blogs Again!: Betty's Pies

I think my dad is secretly aspiring to become a regular nothing-in-the-house contributor. I suppose that wouldn't be the worst thing... Here's his post from his visit to Betty's Pies after a canoe trip in the Minnesota Boundary Waters.

We exited the Boundary Waters Canoe Area at 4:00pm after a long hard day of paddling and portaging in the cold and rain. After loading our gear and canoes we took a welcome hot shower (our first in 7 days) and headed south in the van toward Duluth and then home to Indiana. About 2 hours south of Grand Marais, in the town of Two Harbors, Minnesota, we spotted a lighted sign calling out to us like a lighthouse to a ship lost at sea.

 It was Betty's Pies, an institution in Two Harbors for over 50 years. I'd passed by Betty's every one of the 20 or so times I'd gone to the Boundary Waters, but this time I was compelled to stop. The thought of homemade pie after our difficult canoe trip was just too enticing.

The staff was very friendly as they showed me the list of pies of the day. The person behind the counter also told me that they had several other  pies not listed that had just come out of the oven and were too warm to cut but I could purchase a whole pie if I wanted.

Betty!

Kwitchurbeliakin! I believe that's a German word?

I decided upon the Bumbleberry Pie, the name they gave to their combination of blueberry, strawberry, blackberry and raspberry.

The pie was delicious! I think Betty's will now be a requisite stop after my next Boundary Waters trip.

I must say, I am curious about two things...1) Betty's pasties, and 2) Betty's crust, but I guess we'll have to wait for another dad post for that.

Montgomery Place Orchards

I spent this past weekend at one of my favorite places in the world for my friends Marina and Louis' wedding at Rokeby in the Hudson River Valley (HRV) of New York. Whenever I'm there, we almost always stop at the Montgomery Place Orchard farm stand for some of Doug and Talea's fresh apples, pears, berries, veggies and more, and more often then not, I bake a pie (or six) from what I find there.

The stand holds an annual pie contest, this year on October 15-- next weekend! My visit has never coincided with the contest, but someday I hope to enter.

One of the best things about Montgomery Place Orchards is that they grow and sell my favorite baking apple-- the Northern Spy. When I was growing up we used to get them at Eberly's Orchard in North Liberty, IN, though they only had one tree left, as Spies are difficult to grow and aren't cosmetically perfect. They seemed to have made a comeback, though, among heirloom growers, and pie bakers are thankful for it.

I also like to pick up a jar of Doug and Talea's delicious farm-pressed "Annandale Atomic Hard Cider". It's the perfect thing to sip as you roll out dough, slice apples, and flute crusts.

This visit I made 6 pies/tarts for the wedding...2 apple-ginger double crust pies, 3 apple tarts with homemade apple butter, and one pear tarte tatin. Stay tuned for wedding pie pics...

Savory Apple Tart with Caramelized Onions, Gruyere, and Sage

With all the sweet treats on the Tarts by Tarts at Crafty Bastards menu, we thought it might be wise to offer something savory as well. We had a surplus of apples from an apple-picking excursion the weekend prior, so I opted for a sheet/galette-style savory apple tart with caramelized onions, gruyere, and sage. Here's the recipe I used, adapted from Heart of Light.

Savory Apple Tart with Caramelized Onions, Gruyere, and Sage

Ingredients:Nothing-in-the-house pie crust recipe (for a double-crust pie)
3-4 baking apples, cored, partially peeled, and very thinly sliced
2-3 onions, sliced thinly
1-2 Tblsp. olive oil
pinch of sea salt
pinch of pepper
1 tsp. fresh sage, finely chopped
1/2 c. gruyere, shredded
1 egg, beaten

Make crust and refrigerate for at least one hour. Preheat oven to 375 degrees.

Caramelize onions (I used Mark Bittman's technique) adding pinch of salt, pepper, and the 1tsp. of fresh chopped sage. While the onions are cooking, core, peel and slice apples. Toss slices with the caramelized onions and set aside.

Roll out dough onto a large baking sheet lined with parchment paper. Dough can be thick (about 1/8 in.). Spread the apples and onions on crust and sprinkle with shredded gruyere. Fold edges of pie crust over filling to form a rim. Crimp decoratively and brush with an egg wash.

Bake tart for approximately 45 minutes or until pastry is golden and cheese is melted.

We cut ours into approximately 9 slices which we sold and sampled! Though at Crafty Bastards we had to serve the slices cold, this would be best eaten warm with a cold, dark beer on a crisp October night.

Weird Pies & Strange Pasties

Weird pies, strange pasties, rock cakes and love buns?! I think Bill Carter may be a man after my own heart! I did a little Google sleuthing about the photo; apparently it was taken in Katharine, in the Northern Territory of Australia by Margaret Kirk in 1936. I found this other view of the shed, but still searching for more about Carter--let me know if you know or find anything.  Photo sent to me by my friend Valeda.

Tarts by Tarts Starts!

This past Satuday, after baking all day Friday, 2 hours of sleep, and getting up at 4am to fry doughnuts, my friend Kari and I took to D.C.'s Crafty Bastards Food Market for the debut of Tarts by Tarts! We set up our stand with ticking and tablecloth, a pennant flag, homemade stamped business cards, baskets, wooden library boxes and Kari's genius "doughnut suitcase"; despite the dreary day, I must say that it looked pretty cute.

We opened for business at 10am and had a steady stream of customers, many of them after our hot mulled cider with a doughnut hole-on-a-stir-stick (it was cold) and our other breakfast-y treats. By 11am business had really picked up, and we were slammed for 2 hours straight, with a constant line of friendly folks who had lots of nice things to say about our goods.

 

Here's what we offered:  

Tarts by Tarts at Crafty Bastards  
Hot mulled cider with a doughnut hole 
Dulce de leche filled yeast doughnuts 
Apple cider donuts 
Glazed buttermilk cake donuts (vanilla and chocolate) 
Pumpkin whoopie pies with maple cream cheese filling 
Molasses gingerbread (slices) 
Double chocolate rads (cookies) 
Vegan iced oatmeal cookies 
Savory apple tart with carmelized onions, gruyere and sage (recipe to be posted soon!) 
Plum hazelnut tartlets 
Apple tartlets with homemade apple butter 
Honey walnut tartlets

 

By 2pm we had completely sold out (though in the last fifteen minutes we had a "name your price" deal to clear our few remaining cookies and pumpkin whoopie pies. Though it would have been nice to stick around and talk to more people, we were thankful to get out a little early, as we were freezing, rain-drenched, and exhausted. All-in-all our first outing as Tarts by Tarts was quite the success! We sold out and even made a little bit of money, which exceeded our goals and was encouraging as we had no idea what to expect from Crafty Bastard's first Crafty Food Market.

 

Kari and I would like to extend a special thanks to all those friends who helped make this possible--everyone who lent a table or a tent, a thermos, or the use of a van, stopped by to say hi and buy, helped us set-up, tear down, as well as those who kept us going while baking by offering jokes,  late-night grocery-run accompaniment, and encouragement. I'd also like to thank Kari for being an awesome baking partner and sharing all her baked goods sale expertise! Looking forward to doing it again soon. Stay updated on future Tarts by Tarts adventures on our blog here: http://tartsbytarts.tumblr.com/

That Tarts By Tarts Look

We are busy gearing up for our baked goods stand, Tarts by Tarts, this Saturday! Kari had a stamp made with the awesome she designed, and last night we did a lot of stamping of business and label cards...


She also made a bunting to hang across our table...



Also of note in this photo-- my double decker Amish pie carrying basket (at right), and the trompe l'oeil pie plate my friends Heather and Sara gave to me several years ago (at left). And yes, that's the original Betty Crocker's Picture Cookbook next to it.

Check back here tomorrow for some Tarts by Tarts kitchen missives!

Tarts by Tarts at Crafty Bastards!

A few weeks ago, my housemate Kari (who writes and bakes at Tanglewood Baked Goods) and I got together and submitted an application to sell baked goods at D.C.'s Crafty Bastards Arts & Crafts Fair first food fair...and we were accepted!


Our stand, Tarts by Tarts, will offer donuts, cookies, whoopie pies, pretzels, and yes, tartlets, all with a rustic, seasonal aesthetic that highlights the two B's-- butter and bourbon.

You can find more information on our tumblr here and make sure to catch us (and/or tell your local friends!) at the Crafty Bastards Arts & Craft Fair in Adams Morgan, D.C. on October 1 from 10am-5pm. Visit their site here for more information and check back here and on our tumblr for teaser images, recipes, and more...

Tarts by Tarts!

Dad Blogs!: Campfire Pie Warming Shelf

My dad submitted this post about a campfire pie on a recent Wyoming camping trip...

Recently while camping at a remote mountain lake in Wyoming we were faced with a serious pie dilemma.

We had a blueberry pie that we had picked up at a local pie shop in Ten Sleep, Wyoming and were all dying to eat it but everyone in our camp, nicknamed "The J Team" (Josh, Joe, Jim, and John) by our hiking companions at Yellowstone the day before, decided that because of the cool ambient temperatures at 12,000 feet, the pie had to be warm.

Pie warming shelf

Josh, the youngest of our group at 24 and a recent St. Olaf graduate (take note all of you prospective employers looking for an environmentalist) put on his thinking cap, grabbed a big buck saw and started to work.

Jim putting the pie on the shelf

He created a pie warming shelf that we put into the campfire and we were able to warm the pie to the perfect eating temperature.

Jim in the PEZ

It also gave it a bit of a smokey flavor which was just perfect for the campfire setting.

Thanks to my dad for the post and the tip!

Stanley Kubrick and Pie

In preparation for the deleted pie scene in Dr. Strangelove. Perhaps he's not quite in the PEZ, but... (via pop culture cooking)

Peach Apricot Raspberry Wedding Pie

My good friends Erik and Abra got married two weekends ago at Bare Knuckle Farm (where Abra is a business partner/farmer) in Northport, MI. The weather was *perfect* (despite the fact that much of the east coast was being hit by Hurricane Irene), old pals were there in force (making for a killer dance party later), and the food, oh, the food!


Abra is a chef in Chicago, and she enlisted her Chicago chef pals to each contribute a dish, for a local farm fancy wedding potluck, of sorts.


Two of the bakers Abra works with are Paula Haney and Kelsey Coday of Hoosier Mama Pie Company. They contributed the most delicious Peach Apricot Raspberry pies which stood alongside cakes by Sandra Holl and Meghan Stone at Floriole Bakery.


I can't speak much about the pie, honestly, because I ate it in sporadic bites while trying to prep for DJing, and don't remember specificities of taste, just that it was so fresh and DELICIOUS.

Congratulations and thank you to Abra & Erik (as well as to everyone who contributed) for this quite perfect celebration. May there be many delicious pies in your future! xoxo.

The Moon Pie

The moon pie. If you're from or have spent time in the South, you are probably familiar with that pillow of marshmallow, sandwiched between two graham cookies, all coated in chocolate (that's the classic version, anyhow). Story goes that the moon pie came to be when Earl Jones, the dessert's founder, asked a Kentucky coal miner what snack he'd like to eat. The miner replied with something similar to a s'more--graham cracker and marshmallow dipped in chocolate. When Jones asked how big it should be, his interviewee looked up at the night sky, and circled the full moon with his hands.

a "workingman's lunch"-- R.C. Cola and a moon pie (or three)

This weekend I was in Tenneessee, the official home of the moon pie, as Jones started making them at his Chattanooga bakery in 1917. Though I was in Nashville, I had no trouble gathering proclamations of moon pie love and a few anecdotes. I befriended someone whose father was part of the eating of the biggest moon pie EVER, and one of the members of the blues group The Holmes Brothers, a Chattanooga native, told me stories of after school moon pie snacks he ate on the railroad bridge while watching the train go by.

good, but could it be better?

While I was there, I enjoyed my own "workingman's lunch"-- R.C. Cola and a moon pie--of which Big Bill Lister wrote a song in the 1950s. I enjoyed it, but thought that the packaged version left a little something to be desired--the chocolate is a bit waxy, the cookies not as flavorful as the could be (I know this might be blasphemous to some, but I don't have the childhood food nostalgia associated with the treat). I decided to try to make my own.

moon pie making-- a messy pursuit

I scoped a few recipes on the internet, and it seems there are two schools of thought regarding homemade moon pies-- those who make graham crackers, and those who make "graham" cookies. The packaged moon pie is admittedly more cookie than cracker, though the cookie has a slight bite and has that graham flour taste. For my first attempt, I decided to go with cracker over cookie, as it seemed a little more authentic, but the jury is still out. I combined a few different recipes, and here's what I came up with...

tricky, messy, tasty

Homemade Moon Pies (first attempt)


For graham cracker cookie:
Ingredients
3 cups all purpose flour
2 1/2 cups graham flour
1 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1 1/2 cups (3 sticks) unsalted butter, softened
1 tsp pure vanilla extract
1/2 cup brown sugar
1/2 cup molasses
1/4 cup milk


Directions
1. Mix dry ingredients in a large bowl until thoroughly combined. Using a mixer (hand or stand), beat butter until fluffy. Add sugar and vanilla to butter mixture and beat until combined. Add dry ingredients and beat until mixture is crumbly. Add molasses, then milk until the dough comes together (it will be stiff). Chill dough for approximately one hour. 

2. Preheat oven to 350 F. Roll out dough on a lightly floured pastry board or counter top. Cut circles out with a cookie cuter to give you the size moon pie you'd like. Bake about 15 minutes--or until soft by done. Let cool completely.

For the marshmallow filling:
Ingredients
2 egg whites
Pinch cream of tartar
Pinch of sea salt
2/3 cup light corn syrup
2 tsp vanilla extract
1 cup powdered sugar


Directions
1. Using a mixer with the whisk attachment, beat the the egg whites with the cream of tartar and salt until firm peaks form. (Meanwhile, in a small saucepan, boil the corn syrup over high heat without stirring until it registers 230-235°F on a candy thermometer)* Slowly drizzle the (hot) corn syrup into the egg whites and beat at high speed until glossy, about 2 minutes. Reduce the speed to medium-low, beat in the vanilla and powdered sugar.
*This step did not work for me, as the corn syrup kept congealing, like candy. We ended up using room temperature corn syrup.


To assemble the cookies:
Directions
On cookie sheets that fit in your freezer, line up half of the cookies. Spoon marshmallow filling on half of the cookies. Top each cookie (my marshmallow filling was a bit runny, so this was a little difficult). Place cookie sheets in freezer.

For chocolate coating:
Ingredients
24 ounces (one large bag) semisweet chocolate
1/2 cup vegetable oil


Directions
1. Meanwhile, using a double boiler or in the microwave on 50% power and in 30 second increments, melt the chocolate and vegetable oil together until completely smooth. Remove cookies from the freezer and spoon melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. 

2. Return cookies to the freezer. Once chocolate has hardened, flip over and spoon melted chocolate over the other side to completely coat cookies. Store in refrigerator or freezer.

pie in the sky

I found this recipe, particularly the marshmallow filling, to be rather tricky. Plus the whole process requires some simultaneous steps, so I was lucky to have a few friends around to help (also to help me taste test!). I liked the cookies, though they were quite molasses-y, and I think they could be a bit softer. Next time I might try a "graham cookie" recipe and try to make the mallow filling with vegetarian gelatin.

All-in-all though, they were still quite tasty, as evidenced by these faces in the MPEZ (Moon Pie Enjoyment Zone).

We enjoyed them with warm beer (trying to finish a leftover keg!) on the porch in the rain. Check back in for my second moon pie making attempt and check out NPR and my Professor Bill Ferris' essay for further related reading.