Category Archives: Desserts

Peanut Butter Pie (Mystery Man Part 1)

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PB Pie

I was in need of an escape. Nearly nineteen years old, a full time student and holding two part time jobs, I really didn’t have time for a new hobby, but if I continued to be this anti social there would be a lot of cats and Wheel of Fortune in my future. Something had to be done.

I decided to start at the book store. Maybe I could find a good read, a book club, or someone who enjoyed coffee as much as I did. Wandering around, and just about to give up on my new ‘hobby’, I ran into a familiar face. James was the big brother of a girl I knew in high school. He and I crossed paths at the climbing gym the year before (another flash-in-the-pan hobby) and frequently met up there until he moved away.

We enthusiastically caught up and I was just about to breath a sigh of relief that I could re-up on an old hobby when he mentioned climbing was no longer his thing. Deflated, and flashes of cats and game shows in my eyes, I turned away and said goodbye. “Wait!” I heard from behind me. “I am teaching Swing Dancing now. You should come out tonight!”

I walked through the door at the Country Western club and paid my cover fee. The interior was not blaring boot-scootin’ music and there were no cowboys in sight. There were girls with hair pin curls and saddle shoes, and guys with suspenders and drivers caps, energetically jumping around on the dance floor to Zoot Suit Riot.

James waved me over and gave me a short dance lesson and sent me on my way.

I was hooked.

Week after week I returned to that venue, then ventured out to the other bars in town. Swing Dancing was hot, and there was a place to go four nights a week.

Night after night there was a man sitting at a secluded table drinking a gin and tonic. The club owners would stop by and share a handshake and smile. He moved from the table only when the music moved him, and he only danced with the ladies who were experienced dancers.  He never wore the suspenders and cap like the rest. The black fedora, four-button vest, and tasteful tie added to the mystery.

I was new to the scene and practically lived for the day I was a good enough dancer that Mystery Man would come my way and ask for a dance. Never missing a Swing Night, I was determined. Dancing with anyone who would say yes, I fine tuned my skills and had a blast all at the same time.

One particular evening I danced with a regular who was kind of known as the ‘know-it’all’.  Even though most of the girls rolled their eyes at his egoistical manner, I never turned down a dance. That is when it happened. He grabbed my hands to pull me into an aerial and did not follow through – dropping me on my head.

I was o.k. – hey, things like this happen and I picked myself up and looked into the face of Know-It-All. He was laughing. Laughing! Disgusted, I walked off the dance floor and recovered with the encouragement of my new found friends. The next song started and I immediately scanned the room for another partner, eager to get back on the horse. Turning on the bar stool, I swiveled into Mystery Man, who had is hand out asking me for a dance.

Elated on the inside, but trying to stay cool on the outside, I took his hand and we proceeded to the floor. Initially nervous, I wondered if I would be good enough, but found confidence in his leads. The nerves fading away, I started having fun. Not missing a step as the last bar of the song concluded, I decided  my first dance with Mystery Man was a big success. He led me off the dance floor and said “If you need a dance partner, please come and ask me – don’t dance with him.”

 

For Father’s Day Mystery Man requested this pie. This is a multi-step recipe, but don’t worry – I’ll take the lead.

 

First thing first – PIE DOUGH

You can use store-bought pie dough shells, use your own recipe, or give a Gluten Free Pie Dough (post coming!) recipe a try.

You will need TWO pie dough shells for this recipe – cooled to room temperature.

 

Peanut Butter Pie
Yields 2 pies

Ingredients:
2 baked pie shells

Step 1
Filling:
4 cups milk, scalded
1/4 cup butter
1/2 cup peanut butter
1 1/3 cups sugar
1/2 cup cornstarch
4 egg yolks, beaten with fork
2 teaspoons vanilla

Step 2
Crumbs:
2 cups powdered sugar
2/3 cup peanut butter

Step 3
Topping:
4 egg whites
1/2 cup sugar

 

Preparation:

Step 1

Filling
• In a heavy medium sauce pan, melt the butter and peanut butter briefly and stir with a wooden spoon. Whisk in hot, scalded milk. Remove from heat until directed.
• In a medium bowl, mix together the sugar, cornstarch, egg yolks, and vanilla with a fork until completely incorporated and as smooth as possible.
• Measure out 1 cup of the hot milk mixture. While whisking the egg yolk/corn starch mixture constantly, slowly add the 1 cup of hot milk mixture until smooth and silky with no lumps.
• Put pan of milk back on medium-high heat and add the smooth egg yolk mixture, whisking until smooth. Continue stirring. Bring to a boil and cook until thick and the whisk leaves trails through the pudding-like mixture.

PB Pie 2
• Transfer immediately to a medium bowl. Cool on the counter for 1/2 hour. Place plastic wrap directly on top of pudding to prevent skin from forming. Chill in the refrigerator for about 3 hours, or until completely cold.

 

Step 2

Crumbs
• Put the ingredients for the crumbs in a medium bowl.
• Using a fork, mix the ingredients together to make “crumbs”.

Step 3

Topping and Final Assembly
• In a stand mixer with the wire whisk attachment, beat the egg whites on medium speed until frothy – about 45 seconds
• Add 1/2 cup sugar.
• Beat on high speed until medium to stiff peaks form. Set aside.

• Put 1/2 cup crumbs in each pie shells, spreading evenly. Reserve the remaining crumbs for the top of the pie.
• Divide the pudding between the two pies, spooning into the shells (and on top of the crumbs) spreading evenly.
• Dividing the egg whites, spread over top of the pudding mixture and make sure it is all the way to the edge for a good seal.
• Sprinkle tops of the pies with the reserved crumbs.
• Bake on low broil for 2-3 minutes until topping is light golden brown.

Chill for three hours, then serve.

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Spreading the Baking Love, Part 2

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I am fresh off my first ever culinary class where I was on the other side of the counter. All fourteen sets of eyes looked at me with expectation, wonder, excitement and (thank goodness) friendliness. There were all walks of life there. Five ladies, two of whom frequent nearly every class Jungle Jim’s offers (that wasn’t intimidating. at all.), two college aged foodies, a man with his mother – he gave her the class for Mother’s Day (yes, we all collectively ‘ahhhed’ when we found out), a mom and daughter team, and a single man who had never baked before. Ever.

JJ Baking Class 2

Two sous chefs, Ellen and Debbie, prepared a lovely spread of cheese, meat and fruit for the class to nibble on. See that salami in the foreground? It’s imported from Italy. I think I ate my weight in it – they may have to send me a bill.

JJ Baking Class

Ellen and Debbie also had everything set up for me when I arrived. This was a partial hands-on class, so the students got to make their own scone dough at the stations you see here. We sent the dough home so they can either bake it off right away, or freeze (all or some of it) for whenever they get a hankering for Raspberry Lemon goodness!

I then demonstrated making Chocolate Almond Biscotti and Scottish Shortbread.

JJ Baking Class 3The students had great questions, did a fantastic job making the scone dough and were so warm and friendly that I simply can’t wait to do this again! Now if I can only talk Ellen and Debbie into coming over to help me bake for Bites of Nostalgia…

Warning: Shameless Plug Ahead

My next class at Jungle Jim’s will be on August 16th – I hope to see you there!

Here is the blurb…

…You will make her classic Apple Crumble with Walnuts – ready to take home, bake and fill your home with the aroma of freshly baked goods! She will demonstrate her pie dough and make a strawberry pie. Learn great tips from this talented baker!

On the Menu

  • Hands-On: Apple Crumble (with walnuts)
  • Demo: Family Secret Pie Dough
  • Demo: Icebox Strawberry Pie
  • Demo: Custard Tartlets with Fresh Blueberry Topping

Saturday, August 16 | 11:00am – 1:30pm | $65.00 per person

 

Spreading the Baking Love

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Shortbread

I am very excited to be teaching a baking class at Jungle Jim’s Cooking School this Tuesday, June 10th. One of my favorite recipes I’ll be teaching comes from my friends R&S and is a twist on the traditional British Shortbread Cookie.  Buttery, crunchy, and a little surprise in the texture – it is quite addicting.

Since I can’t indulge in these anymore (I have been diagnosed with Celiac Disease) I am working on a gluten free version, and it is Oh. So. Close.  As soon as it is perfected you will be notified! In fact, I am working with Jungle Jim’s on offering a gluten free baking class in the fall!

Chocolate Souffle and Espresso Creme Anglaise

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I am risking something big.

Right now.

I am risking revealing something about myself that some of you might not know. I am exposing that I am spoiled. Rotten. I am confessing I am a food snob.

And spoiled.

Mystery Man and I have eaten at a five diamond restaurant in Orlando for every single anniversary. Named Victoria and Albert’s located at the Grand Floridian Re­sort at Disney World. The first year was a mistake of sorts. We were originally at Disney to skate an Inline Marathon. It happened to be scheduled during our anni­versary so we made a vacation out of it including dinner at V&A’s.

Year number two was the same story, only this time we brought friends, the mara­thon was rained out, and we scored the Chef’s Table.

“Chef’s Table?” You ask?

Literally in the kitchen. Where the Chef cooks for you.

and only you.

and comes to you and describes the dish in detail.

toasts you with Champagne.

and it is Heaven.

Year three the Marathon was no-more so we had no plans to travel to Orlando. About a week prior to our anniversary Mystery Man turned to me and asked where I would like to go, or what I would like to do for our anniversary. I playfully replied “ummm, duh. V&A’s.” He played along and said he would be game if I could find air­line tickets for a-hundred bucks.

I did.

We literally flew in, enjoyed our dinner, and flew out the next morning. That’ll teach him.

Year four we repeated year three. Yes, I am the master at finding air fare deals.

Year five we returned with another set of friends. The Chef’s Table was again at our disposal. It. Was. Wonderful.

And then there was year six. Oh, year six.

We just had our son three months prior and the plan was to stop the V&A’s trip at year five. After all, we should really branch out, right?

Mystery Man had a conference in Ft. Lauderdale the week of our anniversary, so the little one and I were going along to relax at the sunny resort while he worked. Sounded just fine to me.

I boarded the plane, sat down, and struggled to adjust the baby and a seat belt. I settled in and took a look at the stranger sitting next to me, waiting to get a look of “oh great, I have to sit by a baby…”  I found it was no stranger. It was my Mom.

“What the….!”

She handed me a piece of paper and snatched the baby out of my arms. The paper was an itinerary for a side trip to Orlando while Grandma watched the baby. A res­ervation confirmation for V&A’s was included. Mystery Man had pulled a fast one.

The years go on and on and yet we still return to taste the chang­es in the menu, the small tweaks in recipes and the newest fads in fine dining.

But, enough about how spoiled I am because you are about to benefit, and benefit big my friends. How do you feel about making a five star restaurant dessert right in your kitchen with all the steps laid out in front of you? “Bring it on!“ You say? Fine, but I don’t ever want to hear you talking behind my back about how rotten I am.

This is a souffle that I have created with helpful tips from the Pastry Chefs I have hounded in numerous restaurants, mainly V&A’s. I have this way of asking questions, mainly about method since I can usually tinker with ingredients in my own kitchen. It’s a wonder they don’t lock their doors when they see me coming. But, lucky for you they still take our reservation.

Chocolate Soufflé

Ingredients:

Unsalted butter and sugar for preparing dishes
8 oz bittersweet chocolate – chopped (the best you can find!)
6 large eggs (separated)
1/8 t. salt
½ t. cream of tarter
¾ c. sugar (divided into ½ c. & ¼ c.)
1 t. vanilla extract or 1 T. Cointreau

Position a rack in the lower third of the oven, and preheat  400 degrees. 8 1-cup soufflé ramekins and dust the bottom and sides with sugar. Cut strips of parchment paper long enough to wrap around the ramekins and two inches taller than ramekins. Make a sleeve using chef’s twine around each one. Place on a large cookie sheet.

Melt the chocolate by placing in the top of a double boiler nested over barely simmering water (not touching). Heat, stirring often, until the chocolate melts. Remove from the water and set aside to cool slightly. (Or melt in the microwave in 30 second increments.)

BY HAND:

In a large, clean bowl, whisk together the egg whites, salt and cream of tarter with a balloon whisk until soft peaks form. Slowly add ¼ cup sugar and beat until stiff, glossy peaks form.

OR

BY MIXER:

In a large bowl, using a stand mixer fitted with the whip/wire attachment or a hand mixer, beat the egg whites, salt and cream of tarter on medium high speed until soft peaks form. Slowly add ¼ cup sugar and beat until stiff, glossy peaks form.

In a medium bowl, whisk the egg yolks until thick and pale in color. Whisk in the remaining ½ cup of the sugar and the vanilla.

Using a rubber spatula add small amounts of the chocolate to the egg white mixture and fold until completely combined and no white streaks remain. (Stirring will deflate the whipped egg whites and will result in a heavier souffle.

Spoon into the prepared dishes until nearly level with the top of the dish. When the souffle rises the parchment sleeve prevents overflow and encourage height for a light and fluffy souffle.

Bake the soufflé until set, puffed, and the center still jiggles when the dish is gently shaken. 8-12 minutes.

Using tongs, place souffles on cool dishes, remove string and parchment paper.

Serve immediately! With Espresso Creme Anglaise.

 

Anglaise1

 

Espresso Crème Anglaise

Ingredients:

2 c. heavy cream
4 large egg yolks
½ c. sugar
1 tablespoon instant espresso (Jessica’s Note – or use a double shot of straight espresso)
1/8 t. cinnamon
2 T. brandy
1 t. vanilla extract

Bring the cream to a gentle boil in a heavy medium saucepan. Remove from heat.

In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened and  lemon-colored. Slowly whisk ½ c. of the hot cream into the egg mixture – careful not to cook the eggs. Whisk in the coffee and cinnamon. In a slow, steady stream, gradually add the egg mixture to the pan of remaining hot cream. Cook over medium-low heat, stirring occasionally until the mixture thickens enough to coat the back of a spoon or reads 170 degrees on an instant-read thermometer.

Put mixture through a fine mesh strainer, if needed.  Add the brandy and vanilla and mix well. Serve with Chocolate Soufflé immediately.

Note:

To use later, press plastic wrap onto the surface to prevent skin forming. Refrigerate.

 

Banana Bread (AND Bonus Gluten Free Recipe)

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Banana Bread

She was a young lady growing up on a small farm in southwest Ohio and the boy courting her was making his way around the fields at midnight. Her siblings where trying to gather the loose horses just as they returned home from their first date. Two hours into the hunt they finally had them on the way back to the barn by rattling buckets of feed and leading the way.

 

They married at the small brick Baptist Church and started building a home on her parent’s land. A three bedroom cottage with a kitchen facing east, to catch the morning sun. He traveled to town with his lunch pail in hand to manage the produce at the local grocer. After the house was finished they planted fruit trees with care around the property and started working the land for the start of a garden.

 

Still newlyweds, he took the call to travel to Wright Field. He packed his uniforms, and she went with him to say goodbye.
He would write letters every week, sometimes more, sometimes less. She had a good idea of where he was at the beginning with the post marks coming from the East Coast during his training, then across the pond. They slowed then, taking longer to travel the ocean to her. She wrote back – and one letter told the news of her belly growing with his baby. My father.

 

He returned to a toddler son, a happy wife, and silently put the months of the German Black Forest behind him. They had two more babies. A girl, then another boy.

 

We would stop over often. In the summer I would run to the back yard to find them weeding their impressive garden, or find Grandma up a tree picking apples while Grandpa mowed the grass. Tough as nails, she never slowed – even in her sixties, and we continually reminded her that climbing on the counters to reach serving dishes was not ideal. At her five-foot height, she ignored us regularly and smirked every time she was caught in the act.

 

Her sunny kitchen always had a hidden gem. She tore paper towels into quarters and placed them in front of my cousins and me – waiting impatiently. She would pull a foil package from the bread drawer, carefully unwrap and slice the treat into equal pieces. The Banana Bread was portioned onto the towels and we would eat it greedily, always asking for seconds.

 

After I moved away, she would sneak a foil covered package out of her freezer for me to take back to my college apartment.
She turned Ninety Five last week.

Happy Birthday, Grandma.

 
Esther’s Banana Bread

Ingredients:
¼ cup buttermilk
1 teaspoon baking soda
1-1/2 cups sugar, plus more for topping
1/2 cup shortening (not butter)
2 eggs
2 cups flour
3 over-ripe bananas
1/4 teaspoon salt
1 teaspoon vanilla

Preparation:
• Preheat the oven to 300 degrees.
• Pour buttermilk into measuring cup. Add baking soda and stir. Set aside.
• In a stand mixer with the paddle attachment, cream together sugar and shortening on medium speed for three minutes, scraping the bowl with a rubber spatula half way through. • Turn the speed to low and add eggs one at a time.
• Turn speed up to medium/high and mix for 30 seconds.
• In a medium bowl mash bananas with a fork or meat tenderizer into little to no chunks remain. Add vanilla and salt to bananas.
• With the mixer on low, alternate adding flour and buttermilk to creamed mixture, ending with flour.
• Add banana mixture. Do not over mix. Streaks of flour should remain.
• Grease* the bottom and sides of a large loaf pan.
• Spread batter into pan. Sprinkle with sugar.
• Bake large loaves for 1 hour; until a toothpick comes out clean from the center of the loaf.

*I grease the entire interior of the pan, then place a piece of parchment paper (cut to fit) in the bottom of the pan.

Note: Freezes very well.

 

Jessica’s Gluten Free Banana Bread

Ingredients:
¼ cup buttermilk
1 teaspoon baking soda
2 cups gluten free flour blend*
¼ teaspoon xanthan gum
1 tablespoon baking powder
1-1/2 cups sugar, plus more for topping
1/2 cup shortening (not butter)
2 eggs
3 large or 4 small over-ripe bananas
1/4 teaspoon salt
1 teaspoon vanilla

*Gluten Free Flour Blend
24 ounces white rice flour (4 ½ cups, pus 1/3 cup) (one bag of Bob’s Red Mill brand)
7 ½ ounces brown rice flour (1 2/3 cups)
7 ounces potato starch (not potato flour) (1 1/3 cup)
3 ounces tapioca starch (also called tapioca flour) (3/4 cup)
¾ ounce nonfat milk powder (3 tablespoons)

Measure out all ingredients and place in a zip sealed bag. Mix well. Store in refrigerator for up to three months)

Preparation:
• Preheat the oven to 300 degrees.
• Pour buttermilk into measuring cup. Add baking soda and stir. Set aside.
• In a medium bowl, combine gluten free flour blend, salt and baking powder. Set aside.
• In a stand mixer with the paddle attachment, cream together sugar and shortening on medium speed for three minutes, scraping the bowl with a rubber spatula half way through. • Turn the speed to low and add eggs one at a time.
• Turn speed up to medium/high and mix for 30 seconds.
• In a medium bowl mash bananas with a fork or meat tenderizer into little to no chunks remain. Add vanilla to bananas.
• With the mixer on low, alternate adding flour mixture and buttermilk to creamed mixture, ending with flour.
• Add banana mixture. Do not over mix. Streaks of flour should remain.
• Grease* the interior of a large loaf pan.
• Spread batter into pan. Sprinkle with sugar.
• Let the batter rest for twenty minutes.
• Bake for 1 hour; until a toothpick comes out clean from the center of the loaf.

*I grease the entire interior of the pan, then place a piece of parchment paper (cut to fit) in the bottom of the pan.

Note: Freezes very well.