CHOCOLATE & SALTED VANILLA WHOOPIE PIES - TREND AVERSION

Sometimes the best things happen when you least expect them. They fall upon you like a blitz of lightening, magically enlightening your confined and small world, and instantly reloading your happiness batteries with enough energy to fill you with a gleeful feeling of intense euphoria, and hope that will last many months. An exhalirating suprise effect that makes you savour those unexpected events even more. Not knowing what tomorrow holds for us doesn't always have to be linked to sadness and despair, but can also bring joy and that is exactly what happened to me a few weeks ago when I was contacted by a journalist of the RSR (Radio Suisse Romande - an enterprise unit within public broadcasting corporation responsible for the production and transmission of French Language radio programmes in Switzerland)...

One sunny morning of May, while browsing through my e-mails, I stumbled upon a message from a reknown radio personality. I was so not waiting for it to happen that it left me speechless for a few minutes. Then, when I recollected my spirits, my astonishment and disbelief gave way to agitation and heart palpitations. Sure, I felt extremely honored that my blog had sparked her interest, but at the same time, her offer terrified me since I'm shy, seriously lack self-confidence and I'm the biggest chicken on earth. I am the kind of individual who prefers to back out of things instead of facing my fears and to take my courage in both hands.

I thought to myself, oh lordy, she wants to interview me for a summer program about people who are passionate about food. Me, the girl the least capable of showing off and speaking about herself lovingly! I am indeed crazy about anything in relationship with the culinary arts, yet the idea of talking with a microphone in front of your face and knowing that it will be broadcasted on one of the most listened-to stations in Suisse Romande is enough to freak me out and make me ventilate like a hysterical woman!

Before making up my mind, I wanted to think about it all thouroughly, weigh the positive and negative aspects carefully and chatt with the woman in question. I didn't want my uncertainty and stupidity to influence my final decision. After a lot of tergiversing, I finally decided to jump into the cold water and I said "YES". I knew that if I had refused her offer, I might have regretted it all my life as such a rare opportunity doesn't present itself often when you are a common mortal and a relatively obscure blogger like me who is rarely under the spotlight. I was not going to be foolish to the point of letting my angst cloud my judgement and take control of my brain as it had done in the past. At least, not on this occasion...

A few weeks later, I was anxiously waiting at home for the reporter to ring my doorbell and enter my chaotic den in order to record my thoughts and to observe me while I nervously cooked for/in front of her (I stress a lot when people see what "dirty kitchen secrets" I have ;-P). I was prepared for the worst!

Thankfully, it seemed that the gods were with me on that day as everything went smoothely and no hell broke lose. My "Fish Rendang" curry dish was perfect and a total hit. I could express myself intelligently without going through a painful outbreak of word diarrhea and felt really relaxed. As a matter of fact, I spoke so much that the correspondent had more than enough material for her 25 minutes show. I can be a real blabbermouth and always tend to try to fill the silence with my voice when adrenalin flows through my body...

As I usually like to greet me guests in a warm manner, I thought that it would be a wonderful idea to bake a goodie that will help break the ice and show this friendly lady that I am not only a "excellent" cook, but also a "talented" baker (well, I hope that's what people think of me...). So, although I had never made "Whoopie Pies" before (even if I had been dreaming of trying that treat since at least 4 years - I know, I'm slow), I decided to speedily whip up a batch of those luscious retro babies. Seeing that they were also much appreciated made my day.

Unless you live under a stone, you might have noticed that those old-fashioned sandwich cookies are definitely the latest food craze. Yes, I baked "Whoopie Pies" despite being allergic to trends and abhorring them like the bubonic plague! Bear a grudge against me for being weak and succumbing to temptation if you wish, but to my defense, it was pure coincidence. In no way did I sell my soul to the devil and suddenly stopped being a wildly unconventional creature who worships diversity and dislikes mass movements.

For me trends are "cultural" dictatorships that are created by the industry who profits from them. I am too much of a free spirit and nonconformist to follow them as they are ephemeral, clannish as well as limitating and bridle people's creativity, imagination and strips them of their personality. I don't want to fit the mold and be a pale copy of everybody else, I just want to be me!

Unfortunately, the culinary world is also afflicted by this epidemic. Chefs, magazines, stores, bloggers and foodlovers of all kinds are dragged into the spirals of the latest fads. Some feel complied to follow it and others freely accept to surf on the wave of fashion and embrace the tyranny of uniformity.

I have never understood why something which has for no reason been despised in the past can suddenly become the center of attention, be adulated for a while and then once again fall into oblivion as soon as it has been decided that it cannot be "in" anymore. That is so stupid! Either you like something as it speaks to your soul or you disapprove of it as it leaves you cold, but you cannot adore or loathe something because the general concensus tells you to. There's no way you can glorify something one day and hate it the next day, unless your love for it isn't real.

How many people do what society tells them to do in order to not be considered "losers"? A myriad, regretfully. Just look at the quantity of human beings who rave about foie gras, because it is something pricy that is acknowledge as being classy and is therefore a must-have. I am sure that most of those folks who gobble foie gras as if there was no tomorrow are disgusted by offals and always smirk when they see fat on their meat. Well, this delicatessen is just geese or duck liver that is saturated with fat. Does it still sound glamorous and appealing now? I'm sure not! Strange that a product can have an incredible success when in fact it is an aquired taste. Speak about psychological wizardry or mental manipulation...

Take macarons. That French confectionery is without a doubt divine and cute, therefore it is an ideal dessert/snack, yet why should it be regarded as the most exceptional treat ever to have graced this earth and have the monopoly over all other pastries or candies? It is indeed an amazing pâtisserie item that deserves recognition, nevertheless it would be blasphemous to affirm that it is the exceptional and exhalirating delight that has ever existed. It would be so sad to eclipse all the other fantastic yummy delicacies with this one's overblown mediatic popularity. And to be honest with you, I'm sure that the money they generate is as interesting as their incredible versatility and ambrosiality. If it didn't sell like like hot breads, would they still be produced on a massive scale and be found everywhere? I believe not. However, would they be less of a culinary show-stopper? No! A very controversial theme, isn't it?

The same goes with cupcakes. They have existed since long in Anglo-Saxon countries and had fallen into disuse until the stylish heroins of "Sex & The City" made them popular again when they visited Magnolia Bakery (see video here). Muffins and "Whoopie Pies" have known a very similar treatment. Now, you'll find them in every bakery or cheap supermarket and cannot escape reading about them in nearly every newspaper, magazine or site. Brainwashing that is.

It is so sad that your tastebuds cannot speak for themselves, instead of being at the mercy of somebody who instructs you on what to consume and what to enjoy. Aren't we mature and intelligent enough to make our own choices, stand behind what we are nuts about and decide for ourselves? I hope so...

Anyway, I guess you've had enough of my rantings and want to learn more about those litigious and ambrosial "Chocolate & Salted Vanilla Whoopie Pies". Well, let me tell you that they deserve a lot of attention whether they are hip or out as this speciality is unique and orgasmically good and terrifyingly addictive!

For my first experimentation with that cookie I wanted to be assured that they would get satisfying results, so I opted for Tish Boyle's recipe for traditional "Whoopie Pies" (chocolate & vanilla) as I cherish her cookbook "The Good Cookie" since it has never deceived me.

As expected, my little cake-like dessert biscuits were very pretty and tasted even better than they looked. They were pleasantly crispy on the outside and exquisitely soft as well as moist on the inside. The ever so slightly salty-tasting vanilla filling that can be compared to frosting paired terribly well with the light bitterness of the cocoa-based cookie shells. Sensational!

~ Chocolate & Salted Vanilla Whoopie Pies ~
Recipe adapted from "The Good Cookie" by Tish Boyle.

Makes about 28 sandwich cookies.

Ingredients for the "Shells":
2 Cups (255g) All-purpose flour
1 Cup (90g) Belgian cocoa powder (unsweetened)
1/2 Tsp Fine sea salt
1 Stick (120g) Unsalted butter, softened
1 Cup (210g) Granulated sugar
1 Large Egg yolk
1 Tsp Pure vanilla extract
1 Tsp Baking soda
1/2 Cup (120ml) Hot water
1/2 Cup (120ml) Buttermilk
Ingredients for the "Filling":
2 Cups (240g) Confectioners’ sugar
4 Tbs (60g) Unsalted butter, softened
3 Tbs Heavy cream (35%)
1 Tsp Pure vanilla extract
1/2 Tsp Fine sea salt
Method for the "Shells":
1. Position a rack in the center of the oven and preheat the oven to 200° C (400° F). Cover two baking sheets with baking paper or silicone mats.
2. In a medium bowl, mix together the flour, cocoa powder, and salt until well blended. Set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium-high speed until soft, pale and fluffy, about 2 minutes.

4. Add the egg yolk and beat again until the mixture is homogenous (scrape down the sides of the bowl if necessary) and repeat with the vanilla extract.
5. Stir the baking soda into the hot water.
6. Adding one-third of each ingredient at a time, alternately add the hot water mixture, the buttermilk, and the dry ingredients (you have to end with the dry ingredients). Mix just until combined.
7. Using moistened hands, shape the dough into 2.5 cm (1-inch) balls and place them 5cm (2 inches) apart the baking sheets. Using your palm, flatten each of them into a 3cm (1 1/4-inch) round.
8. Bake the cookies, one tray at a time, for about 5 to 7 minutes, until their surfaces are cracked.
9. Transfer the cookies to a wire rack to cool completely.
Method for the "Filling":
10. In the bowl of an electric mixer, using the paddle attachment, beat the confectioners’ sugar with the butter at medium speed until the mixture is crumbly, about 1 minute.
11. Add the cream and beat at high speed until smooth, then incorporate the vanilla extract and salt and beat until blended.
12. Using a small offset metal spatula or butter knife, spread each of the bottoms of half of the cookies (14 all in all) with the equivalent of teaspoon of filling. Top with the remaining cookie shells and press them together gently.
13. Voilà, you can enjoy your Whoopie Pies!

Remarks:
The baked cookies will still be quite soft when coming out of the oven, but their exterior will firm up as they cool (crispy outside and soft inside).
Store the cookies in an airtight container at room temperature, for up to 5 days.

Serving suggestions:
Serve for teatime, dessert or snack.

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~ Whoopie Pies Au Chocolat Et Leur Garniture A La Vanille Salée ~
Recette adaptée du livre "The Good Cookie" par Tish Boyle.

Pour environ 28 cookies sandwichés.

Ingrédients pour les "Coques":
255g de Farine blanche
90g de Cacao non-sucré
1/2 CC de Sel de mer fin
120g De Beurre non-salé, ramolli
210g de Sucre cristallisé
Le jaune d'un gros oeufs
1 CC d'Extrait de vanille pure
1 CC de Bicarbonate de soude
120ml Cup d'Eau chaude
120ml Cup de Babeurre (lait battu)
Ingrédients pour la "Garniture/Crème":
240g de Sucre en poudre
4 CS (60g) de Beurre non-salé, ramolli
3 CS de Crème double (35% de mat. grasses)
1 CC d'Extrait de vanille pure
1/2 CC de Sel de mer fin
Méthode pour les "Coques":
1. Placer une grille de cuisson au milieu du four et le préchauffer à 200° C. Recouvrir 2 plaques de cuisson de papier sulfurisé ou avec des silpats.
2. Dans un bol moyen, mélanger ensemble la farine, le cacao et le sel. Mettre de côté.
3. Dans le bol de votre mixeur (batteur plat), battre le beurre et le sucre à vitesse moyenne, pendant 2 minutes afin d'obtenir un mélange pâle, homogène et léger.

4. Ajouter le jaune d'oeuf et battre à nouveau afin d'obtenir un mélange lisse (râcler les bords du bol si nécessaire) et répéter le même procédé avec la vanille.
5. Dissoudre la bicarbonate de soude dans l'eau chaude.
6. Ajouter en alternant l'eau chaude, le babeurre et les ingrédients secs (1/3 chaque fois), mélanger afin qu'ils soient juste incorporés.
7. Former des boules de 2.5cm avec la pâte (mains mouillées) et les placer sur les plaques à 5cm d'interval, puis les applatir avec la paume de vos mains en un disque de 3cm de diamètre.
8. Cuire les cookies pendant environ 5 à 7 minutes, jusqu'à ce que leur surface soit craquelée.
9. Mettre les cookies cuits à refroidir sur une grille.
Méthode pour la "Garniture/Crème":
10. Dans le bol de votre mixeur (batteur plat), battre ensemble le sucre en poudre avec le beurre pendant 1 minute afin d'obtenir un mélange grumuleux/sablonneux.
11. Ajouter la crème et battre à grande vitesse jusqu'à obtention dun mélange lisse, puis incorporer la vanille et le sel. Battre à nouveau pour que la garniture soit homogène.
12. A l'aide d'une petite spatule ou d'un couteau à beurre, étaler 1 CC de garniture sur 14 des 28 cookies (sur la partie plate). Refermer avec le 14 autres cookies non-glacés, puis presser légèrement afin de coller les deux parties ensemble.
13. Voilà, vos Whoopie Pies sont prêts à être savourés!

Remarques:
Les cookies cuits seront assez mous à leur sortie du four, mais après un certain temps ils durciront (croustillant à l'estérieur et moelleux à l'intérieur).
Garder ces cookies dans une boîte hermétique, à température ambiante, pendant pas plus de 5 jours.

Idées de présentation:
Servir vos Whoopie Pies à l'heure du thé, pour le goûter ou en guise de dessert "fun".

TARTINE BAKERY'S PUMPKIN PIE - RIP NANA

Today, I wish to dedicate my post to my beloved English grandmother Jean Margaret Robinson (née Cutts, 13.09.1927-18.02.2011) who passed away peacefully on Friday the 18th of February 2011 at the age of 84, nearly two years after my grandfather death. She was the last of my grandparents and my only link to England, the country where my heart belongs and my second home (I have dual nationality).

I might not have had a very close or deep relationship with her, and although still wonder what she thought of me or if she loved me (unfortunately, the members of my family have never been known for expressing or showing their feelings) she has had a big influence on me as she was an admirable cook and baker who always delighted everybody with her divine creations. Eventhough she was not the attentionate, generous and present grandmother I dreamt of having, I will always remember her for being a remarkable person when it came to handling the pots and pans or to whip up the most palatable Sunday roast.

I particularly respect and thank my Nan for having been extremely talented in the kitchen and for being my culinary guide. She was a person who showed me what traditional British food is supposed to taste like, whose cooking skills I have always wanted to acquire and whom I considered an authority in all things gourmet. She was clearly gifted in that domain (not only though - she also mastered other arts like painting, knitting, working with silver, etc...). I am so glad she indirectly motivated me to develop my craftiness for all things food-related. I really hope that from the heaven's above my granny is happy to see that I have surpassed her as a cook/baker and she is pleased with the adult I have become...

Unfortunately we have not spent much time together. My grandma was never enclined to share a moment of complicity with granddaughter. She rarely showed me how to prepare food and hated having me "in her feet" when she was busy making dishes or baking cakes. In those moments, my grandmother didn't want to have a kid around her.

The only memory I have of me actually baking with my granny is when I begged her to make "Coffee Kisses" cookies with me. As I had a little tantrum and whined a lot, Nana reluctantly gave way to my wish and accepted to show me how to prepare that divine treat. She didn't know that more than 20 years later I'd be blogging about that exceptional event and fondly cherishing that memory...

~ My grandmother and I, Derbyshire summer 1980 ~

RIP Nan.
I would have been extremely happy to hear you say "I love you"
or that you were proud of me,
but sadly I always waited for a sign of recognitions from you.
It is such a pity so many words were unspoken...
Anyway, I wish to thank you for all the good memories.
Love & kisses.
Rosa xxx

~~~~~~~~~~~~~~~~~~~~~~

My post being about endings and new beginnings, it is all naturally that I will present a recipe which marks the conclusion of wintertime and the commencement of spring. By baking the last "Pumpkin Pie" of the cold season, it is my way of celebrating the circle of life, the endless passing of time and the complimentarity of life and death.

Last October I bought a few pumpkins to decorate my balcony table. They have kept very well and were exposed there until last week. Now that the nights are less cold and the days are a lot warmer, they have started to rot so as I hate to throw away food I decided to use my two small Japanese chestnut pumpkins ("Potimarron" in French) in order to put together a classic American "Pumpkin Pie".

As a child I was not keen on eating my mother's "Pumpkin Tarts" ("Tarte A La Courge", the Swiss equivalent of "Pumpkin Pie"), yet now I am very fond of that speciality. I remember that Fridays were officially called "tart days". A time of the week I particularly looked forward to as the weekend was very close (though I had to go to school on Saturday mornings, till 12pm) and we got to eat yummy stuff then.

My mother's seasonal tarts were always greeted with much excitement, but the only time I was a little less than thrilled by what was awaiting us at the dinner table was when "Pumpkin Tart" was on the menu. One of the reason why I had a certain aversion for that treat is because the pumpkin used wasn't the kind you'd make sweet desserts with, but rather savory dishes. It had too much of a vegetable flavor to be enjoyable. The other reason is that my parents were never big fans of hyper spicy pastries (my mother only incorporated a little nutmeg and cinnamon to her filling) and unlike Americans, they especially disliked using cinnamon with a heavy hand. So even if her tart was made with quality produce (pumpkins from the market) and double cream it lacked a bit of oomph as the filling was not as luscious and rich-tasting as the one of the US "Pumpkin Pie"...

Now that I bake my own "Pumpkin Pies" I can fully enjoy that confection and play around with aromas. A few years ago I blogged about my own adaptation of a recipe I found in the book "Culinaria US" (please forgive the bad picture!) and while it is quite flawless it doesn't mean that I am not interested in trying other recipes. After all I am a foodie who cannot stop being in search of perfection.

So, after having eyed an attractive "Pumpkin Pie" recipe in my new "Tartine" cookbook, I decided to see what it was worth. Well, I wasn't deceived by the end result as my boyfriend and I had no problem polishing off the pie dish within the next 48 hours.

As usual, I adapted it to my taste and replaced the brandy by rum, incorporated more salt to the pastry and added some additional cinnamon to the filling. Needless to say that Tartine Bakery's "Pumpkin Pie" was divine. It was not overly sweet, lusciously custardy, delightfully spicy, pleasantly earthy, wonderfully moist and had a refined flavor as well as a marvelously flaky and buttery pastry. In spite of being gorgeous I must point out that I might surely add a pinch of allspice to the filling the next time I bake this pie...

~ Tartine's Pumpkin Pie ~

Recipe adapted from the book "Tartine" by Elisabeth Prueitt and Chad Robertson.

Makes a 25cm (10-inch) pie.

Ingredients For The "Flaky Pie Crust":
1 1/2 Tsp Fine sea salt
2/3 Cup (150ml) Ice cold water
3 Cups + 2 Tbs (455g) All-purpose flour
1 Cup + 5 Tbs (300g) Chilled butter, cut into small cubes
Ingredients For The "Pumpkin Filling":
2 Cups (510g) Pumpkin purée
3 Large egg
1 Large yolk
1 Cup (250ml) Double cream (35% fat)
2 Tbs Rum
1/2 Cup (100g) Light brown sugar
1 1/2 Tsp Ground cinnamon
1 Tsp Ground ginger
A pinch Ground cloves
A pinch Freshly grated nutmeg
A pinch Freshly ground black pepper
1 Tsp Fine sea salt

Method for the "Flaky Pie Crust":
1. Place the flour and salt in a big bowl.
2. Add the butter.
3. Using a pastry blender, cut the butter into the flour until you obtain a mixture ressembling coarse sand.
4. Pour the water over the crumbly mixture. Stir and toss with the help of a knive until the dough starts to come together.
5. Continue mixing (very gently) until you obtain a ball of dough which is not completely smooth. 6. On a floured surface, divide pastry in two, shape into a 2.5cm (1-inch) thick disk and wrap in plastic film.
7. Put in the fridge and let rest for about 2 hours or overnight.
8. Roll out one of the disks on a lightly floured surface to a thickness of 0.3cm (1/8 inch thickness) and from the center toward the edge in all directions, without forgetting to lift and rotate the pastry a quarter turn every now and then.
9. Once your pastry is a circle 1 1/2 inches larger than the tart pan, carefully transfer it to the buttered pan (folding in half, if necessary).
10. Ease it into the bottom and sides of the pan and pressing into place. Trim the edge with a knife.
11. Prick the bottom of the pastry with a fork, line with baking paper and fill with pie weights or dry beans.
12. Preheat the oven to 190° C (375° F).
13. Bake blind until the surface of the dough looks dry and has no opaque areas left, about 20 minutes.
14. Remove from the oven and remove the paper as well as the weights/beans, then return the shell to the oven for an extra 2-5 minutes (if the center starts to rise, gently pierce with a knife tip).
15. Let cool completely on a wire rack before filling.

Method For The "Pumpkin Filling":

1. Preheat the oven to 160°C (325°F).
2. In a medium bowl, whisk together the pumpkin purée, whole eggs, egg yolk, cream and rum until smooth.
3. Add the the sugar, spices and salt. Mix until well blended.
4. Pour the filling into the pie shell and bake for about 1 hour, or until the pie is just set but the center is ever so slightly jiggly (the filling continues to set as it cools).
5. Cool completely on a wire rack.

Remarks:
Make sure that you pumpkin purée is not too wet. Cook it a bit longer to let the liquid evaporate or place in a sieve overnight in order to get rid of the excess moisture.
If you wish you cxan replace the rum by brandy, cognac, whisky or sherry.
You can add a little more sugar to the filling if you find that it is not sweet enough.

Serving suggestions:
Serve at room temperature with whipped cream.

~~~~~~~~~~~~~~~~~~~~~~

~ Jean & Roy in front of a pub somewhere in Derbyshire in 1998 ~

~ Pumpkin Pie Selon Tartine Bakery ~

Recette adaprée du livre "Tartine" par Elisabeth Prueitt and Chad Robertson.

Pour un pie de 25cm de diamètre.

Ingrédients Pour la "Pâte Brisée":
1 1/2 CC de Sel de mer fin

150ml d'Eau très froide
455g de Farine blanche
300g de Beurre très froid, coupé en petits cubes
Ingrédients Pour La "Garniture":
510g de Purée de potimarron
3 Gros oeufs
1 Jaune d'oeuf

250ml de Crème double (35% de mat. grasses)
2 CS de Rhum
100g de Sucre brun clair
1 1/2 CC de Cannelle en poudre
1 CC de gingembre en poudre
Une pincée de Clous de girofles en poudre
Une pincée de Noix de muscade fraîchement râpée
Une pincée de Poivre noir fraîchement moulu
1 CC de Sel de mer fin

Méthode Pour la "Pâte Brisée":
1. Dans un grand bol, mélanger la farine au sel.
2. Ajouter le beurre.
3. A l'aide d'un malaxeur à pâtisserie, couper le beurre dans la farine jusqu'à obtention d'une mixture ressemblant un crumble.
4. Incorporer l'eau et mélanger à l'aide d'un couteau de table.
5. Continuer à mélanger (délicatement) jusqu'à ce que vous obteniez une boule de pâte (pas trop homogène tout de même).
6. Sur une surface farinée, diviser la pâte en deux portions égales e t les former un deux disques de 2.5cm d'épaisseur, puis les emballer avec du film plastique.
7. Les mettre au frigo (2 heures au minimum ou une nuit).
8. Sur une surface farinée étaler (en allant du centre en direction des bords et en rotatant la pâte de temps en temps) un des disques de pâte à une épaisseur de 0.3cm.
9. Une que que vous aurez obtenu un cercle de pâte de 33cm (plus grand que le moule), le transférer délicatement dans le moule.
10. Garnir le moule avec la pâte et couper les bords.
11. Piquer le fond du pie avec une fourchette, Protéger la pâte piquée avec une feuille de papier sulfurisé découpée à la dimension voulue et remplir avec des billes de cuisson ou des haricots.
12. Préchauffer le four à 190° C.
13. Cuire à blanc pendant 20 minutes, ou jusqu'à ce que la surface de la pâte soit sèche et n'ait plus de zones opaques.
14. Sortir la pâte du four et retirer le papier avec les poids, puis la remettre au four pour 2-5 minutes supplémentaires (si le centre gonfle, piquer la pâte avec la pointe d'un courteau).
5. Laisser refroidir sur une grille avant de remplir avec la garniture.

~ My grandfather, my grandmother & I, Geneva 1978 ~

Méthode Pour La "Garniture":

1. Préchauffer le four à 160°C.
2. Dans un bol moyen, battre ensemble la purrée de potimarron les oeufs, le jaune d'oeuf, la crème et le rhum afin d'obtenir une masse homogène.
3. Ajouter le sucre, les épices et le sel. Bien incorporer.
4. Verser la garniture dans le moule et cuire pendant 1 heure, ou jusqu'à ce que la garniture soit un peut tremblotante en son centre (elle continuera à se solidifier pendant q u'elle refroidira).
5. Laisser refroidir sur une grille.

Remarques:
Votre purrée de potimarron doit être assez épaisse et ne pas contenir de liquide. Afin de réduire la quantité de liquide, cuire la purrée jusqu'à ce que le liquide se soit évaporé ou mettre la purrée dans une passoire et laisser égoutter pendant toute une nuit.
Vous pouver remplacer le rhum par du sherry, whisky, du brandy ou du co gnac.
Si la garniture n'est pas assez sucrée, il vous est possible d'ajouter plus de sucre.

Idées de présentation:
Servir à température ambiante avec de la crème fouettée.

CAROB SHOOFLY PIE - PIE À LA CAROUBE

I've always been a big lover of pies. Having been born into an Anglo-Swiss family this pastry has never been unknown to me. As a matter of fact our table was regularly graced by pies of all kind...

Since I have English roots the pies that we ate were exclusively of the British kind. The ones my mother and gradmother made were mostly composed of fruits (apple pie, black currant pie, gooseberries pie, lemon meringue pie, etc...) or meat (steak & kidney pie, pork pies, etc...). American pies were unknown to us and it is only when I started baking for myself and developping a strong interest for the US cuisine as well as it's culture that I ate my n°1 New World pie. Conquered by this land's baked goods I broadened my culinary horizon by preparing more of them (pumpkin pies, pecan pies, sweet potato pies, cream pies, etc...).

It has to be said that with ferociously monarchy-worshipping and patriotic grandparents who entertained that very typical old-fashioned and unreasonable British chauvinist thought pattern (that thankfully only a small bunch of people entertain in the UK) and parents who had a bad conception of America (mainly politically and usually in a narrow-minded manner - lumping everybody in the same group) there was no way I would have come any close to the wonderful gastronomy of this country (we did eat homemade hamburgers, though LOL). In both my house and my grandparent's America was a taboo subject.

Anyway, I might share the same blood as my family and be proud to have English origins, but I am far from having such stubborn, conservative and bigoted opinions. Great Britain's kingship and colonial history means nothing to me - I despise it - and I refuse to judge an entire nation by it's leaders. I know better than that...

Since the tender age of 6 I have fed a passion for the USA. It started when I began reading the cartoon book Yakari and when my admiration for Native Americans was born. Then, it grew a little bigger as I began discovering Heavy Metal music and became besotted with my favorite bands whose musicians I worshipped. Finally it reached a higher level when I embarked on my culinary journey in 1998 and discovered the world of blogging in 2003.

Being a foodie and feeding an interest for all things cultural that are linked to the States it is quite naturally that my knowledge of traditional American food expanded with the years. Not only do I love surfing on US blogs, but I also appreciate reading cookbooks by writers/bakers/cooks hailing from the "Land of Opportuinity" and being in contact with people who come from this part of the world as generally they are far more laid-back, easy-going and accessible than the Swiss folks. That is how I read about "Shoofly Pies" for the first time.

I find the name of that pie, it's origin as well as it's composition very intriguing. So after years of promising myself that I would try making it I finally transposed my wishes into reality and created my own "Shoofly Pie" recipe.

This molasses pie comes from the Pennsylvania Dutch who are descendants of Germanic emigrants originating from Southwestern Germany and Switzerland, but it is also rooted deep into the Southern culinary traditions. Apparently it holds it's name from the fact that it attracts flies that have to be "shooed away". This speciality shares simiarities with "Montgomery Pie", another Pensylvanian treat that varies very slightly in it's composition (lemon juice added to the molasses filling and instead of being topped with crumble it is garnished with buttermilk cake batter).

Traditionally this pie is made with sugar cane molasses, but as I love breaking the rules I decided to try something different and original. My version of "Shoofly Pie" can be quite surprising, yet it isn't extremely different to the original one.

Instead of making the filling with that backstrap by-product sugar beet or sugar cane which has quite a strong, tangy, spicy and bitter flavor I used carob molasses which has a milder, fruitier and sweeter aroma. This thick brown uncrystallized syrup is made by soaking milled carob pods (fruits from the carob tree) in water and then reducing the extracted liquid.

This fruit which is quite popular around the Mediterranean Sea (it is native of that region) can be employed as a sweetener, to make refreshing drinks, delicious spreads, cakes and desserts. It is very versatile, healthy, contains no fat, is rich in iron, calcium and nutrients.

During the 1970's it was used as substitute for chocolate. But, we all know that it is a terrible error to make a parallel between carob and cacao. Fistly, there is NO replacement for chocolate and secondly, carob has a flavor of it's own. If you expect it to taste like chocolate then you will be bitterly disappointed and will have a negative impression of it. It is for that reason that the tragic misuse of carob led people to hate and criticize it violently (I bet some of your still shudder with revulsion at the memory of eating those carob brownies that your hippy mom made LOL). I find that so sad as carob is such a valuable as well as unique product that cannot be compared to anything.

I am so glad to have integrated that delicacy into my "Carob Shoofly Pie" as it could not have been sublimed in a better fashion. I am particularly fond of the divinely earthy, nutty, slightly tangy, complex and delicate date-like fragrances the carob molasses confers to the pie.

The filling is marvelously gooey as moist, the flaky (no wet bottom here) crust's salty note contrasts remarkably well with the pie's overall sweetness and the crumble add's a perfect touch of spiciness and crispiness to the whole. What an amazing combination!

Needless to say that the "Carob Shoofly Pie" devoured hastily...

~ Carob Shoofly Pie ~
Recipe by Rosa @Rosa's Yummy Yums 2011

Makes one 23cm (9 inch) pie.

Ingredients For The "Pastry":
300g Plain white flour (no self-raising flour)
1 Tsp Fine sea salt (you can add 1/2 Tsp more if you like the taste of salt)
150g Unsalted butter (or 100g Unsalted butter & 50g Lard)
~ 80 ml Water
Ingredients For The "Filling":
1 Cup (480g) Carob molasses
1 Big Egg
3/4 Cup (180ml) Milk
1 Tbs Cornstarch
Ingredients For The "Crumbs":
1 1/2 Cups (190g) Flour
1/2 Cup (120g) Light brown sugar
2 Tsp Cinnamon
1/4 Cup (60g) Unsalted butter
3 Tbs Water

Method For "The Pastry":
1. Sift the flour and salt into a bowl/bassin.
2. Add butter and rub between the fingers until the mixture is flaky.
3. Pour in the water, gradually, while continuously cutting and stirring with a knife. Stop adding water when the dough is stiff. It should not be sticky or wet. Gather up into a soft ball and place it in the fridge while you prepare the filling.
4. Preheat the oven to 190° C (375° F).
5. Roll out the pastry on a lightly floured surface to a 33cm (13 inch) round.
6. Line your buttered 23cm (9 inch) pie dish with the pastry and trim the edges, then crimb them decoratively. With a fork prick the bottom of the pie.
7. Place in the freezer for about 10 minutes.

Method For The "Filling":
8. Meanwhile mix the milk together with the cornstarch (to dissolve it), then add the molasses and the egg. Set aside.
Method For The "Crumbs":
9. In another bowl combine the flour, sugar and cinnamon.
10. Add the butter and work it into the flour with a pastry blender. Add the water and continue the process until you obtain a crumbly mixture.
11. Pour the molasses mixture into the pie crust and spoon the crumbs on top of it.
12. Bake for 40 minutes.
13. Let cool on a wire rack.

Remarks:
Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.
Be careful not to add too much water as the pastry should not be stick to the touch.
While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry.
You can replace the carob molasses by any other molasses (apple, grape, pear, pomegranate or sugar cane molasses).

Serving suggestions:
Serve warm or at room temperature with a dollop of whipped cream.

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~ Pie A La Mélasse De Caroube ~
Recette par Rosa @Rosa's Yummy Yums 2011

Pour un pie de 23cm.

Ingrédients Pour La "Pâte Brisée":
300g de Farine blanche/fleur
1 CC de Sel de mer fin (ajouter 1/2 CC si vous aimez votre pâte un peu salée)
150g de Beurre non-salé, coupé en petit dés (ou 100g de beurre + 50g de saindoux)
~ 80ml d'Eeau très froide ou assez afin que la pâte forme une boule
Ingrédients Pour La "Garniture":
480g de Mélasse de caroube
1 Gros Oeuf
180ml de Lait
1 CS de Maïzena
Ingrédients Pour Le "Crumble":
190g de Farine blanche
120g de Sucre brun clair
2 CC de Cannelle en poudre
60g de Beurre non-salé
3 CS d'Eau

Méthode pour la "Pâte Brisée":
1. Tamiser la farine et le sel dans un bol moyen.
2. Ajouter le beurre et frotter la farine et le beurre entre les doigts afin d'obtenir un mélange qui ait la texture sabloneuse.
3. Verser l'eau, graduellement, tout en mélangeant bien (n'ajoutez plus d'eau quand la pâte aura atteint la bonne consistance/ni trop mouillée, ni trop collante). Former une boule puis la mettre au frigo pendant que vous préparez la garniture.
4. Préchauffer le four à 190° C.
5. abaisser la pâte sur une surface farinée afin d'obtenir un rond de 33cm.
6. Garnir le moule avec la pâte et couper les bords, puis créer des motifs décoratifs. Avec une fourchette piquer le fond.
7. Mettre la pâte 10 minutes au congélateur.

Méthode Pour La "Garniture":
8. Pendant ce temps préparer la garniture. Mélanger ensemble le lait et la maïzena (elle doit être complètement dissoute) et ajouter la mélasse et l'oeuf. Mettre de côté.
Méthode Pour Le "Crumble":
9. Dans un autre bol, mélanger la farine avec le sucre et la cannelle.
10. Ajouter le beurre et sabler du bout des doigts. Ajouter l'eau et sabler à nouveau afin d'obtenir un crumble.
Méthode Pour La "Cuisson":
10. Verser la préparation à la mélasse dans le fond du pie et saupoudrer le dessus avec le crumble.
11. Cuire pendant 40 minutes.
12. Laisser refroidir sur une grille.

Remarques:
Soulevez toujours la farine lorsque vous la frottez avec le beurre: ç a apporte de l'air au mélange.
Faites bien attention de ne pas ajouter trop d'eau à votre pâte. Elle ne doit pas être collante.
Pendant que vous mélangez l'eau au mélange farine/beurre, ne la travaillez pas telle une pâte à pain, autrement votre pâte sera dure, élastique et pas manipulable du tout car vous aurez libéré le gluten contenu dans la farine.
Vous pouvez remplacer la mélasse de caroube pour la mélasse de votre choix (pomme, raisin, poire, grenade ou mélasse traditionnelle).

Idées de présentation:
Servir tiède ou à température ambiante avec un peu de crème fouettée.

WICKED BACON & COFFEE BROWNIES

I've always been a sucker for rich and highly flavorful noshes such as brownies or smoked bacon. I like my food to be tasty, comforting and naughty, so there is no wonder that those two items occupy the top of my list when it comes to my favorite grubs...

As much as I care about my health and diet I cannot resist a viscious treat especially if it's good. I believe that we aren't meant to go through our existence without having a little indulgence here and there. It would not be worth going through life's pitfalls if we were only meant to suffer. As a matter of fact if it were not for the very gratifying and comforting pleasures of life we would surely not stay on the boat for so long. It would be a pretty tough ride otherwise. Everybody needs an encouraging reward now and then. And if I go to Hell for thinking or behaving hedonistically, I don't mind as I'm 100% sure it is full of epicureans as all the sad and bitter people end up in Heaven!!!

"All work and no play makes Jack a dull boy."
- English Proverb -

Anyway, now that the weather and Nature's look are autmnal I am really starting to crave chocolaty desserts and "dirty" baked goods. So, the other day I got the idea to make brownies that would be original and diabolically droolworthy. For that I inspired myself from Alice Medrich's "Bittersweet Brownies" (this recipe can be found in her "Pure Desserts" cookbook) and created a totally new recipe that came out of my airy-fairy imagination.

As I had been meaning to try confectioning a sweet goodie with bacon since quite a while I thought that it would be awesome if I added that visciously delicious and crispy charcuterie to my brownies. In order to counter balance the round and exhalirating aromas of smoked bacon I also used 72% dark chocolate, Turkish coffee (not the brewed version but the fine coffee powder), pure vanilla bean paste from Australia and pink salt from Himalaya.

In my opinion, real Brownies that make make you drool incontrolably and have that oomph quality to them have to be super fudgy, moist, chewy, sludgy, dense, full of character, ever so slightly "cakey", intensely flavorful and mindblowingly calorific. If they are not in this way, then there's no fun and they are then granny chocolate cakes (I don't mean to insult grannies, though) and that's all.

Thankfully, those "Wicked Bacon, Turkish Coffee & Dark Chocolate" carry their name very well as they are indeed pornographically gorgeous and simply to die for. Those are Brownies with balls. They are soooooo bad!

~Wicked Bacon, Turkish Coffee & Dark Chocolate Brownies ~
Recipe by Rosa @Rosa's Yummy Yums 2010.

Ingredients:
240g (8oz) 72% Bittersweet chocolate, coarsely chopped
6 Tbs (90g) Unsalted butter, cut into several pieces
3 Large eggs (63g)

1 Cup (210g) Castor sugar
1/2 Tsp Himalayan salt
1 Tsp Pure vanilla bean paste
1/3 Cup + 1/4 Tbs (46g) All-purpose flour
3/4 Tbs Turkish coffee (fine ground coffee from Turkey)
2.5oz (75g) Smoked bacon

Method:
1. Fry the bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely. Cut in small pieces.
2. Preheat the oven to 180° C (350˚F) and position a rack in the lower third of it.
3. Butter a 20 x 20cm (8inch) square baking pan and cover the bottom with parchement paper. 4. Place the chocolate and the butter in bain-marie bowl and place it in a pan of almost-simmering water.
5. Stir constantly until mixture is melted, smooth and warmish. Remove the bowl from the pan and set aside.

6. With a mixer, beat the eggs, sugar, salt and vanilla together on high speed until the mixture is thick and pale in color, about 2 minutes.
7. Whisk in the warm chocolate, then fold in the flour and the coffee. Whisk energetically in order to get a shiny, viscous and homogenous batter. Then mix in the bacon.
8. Scrape the batter into the greased and paper lined pan and spread the batter evenly.
9. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
10. Cool in the pan on a rack.
11. Once the brownies are cold, invert them on rack and peel off the paper.
12. Turn right side up on cutting board and cut into sixteen 5cm (2inch) squares.

Remarks:
The original recipe didn't contain as much salt nor did it comprise bacon and coffee. You can make those brownies without those ingredients and with less salt (1/4 tsp), but don't forget to replace the coffee by the same amount of flour (1/3 Cup + 1Tbs).

Serving suggestions:
Eat those brownies whenever you need a chocolate fix and accompany them with a glass of very cold milk.

~~~~~~~~~~~~~~~~~~~~~~

~ Irrésistibles Brownies Au Bacon, Café Turc Et Au Chocolat Noir ~
Recette par Rosa @Rosa's Yummy Yums 2010.

Ingrédients:
240g de Chocolat noir à 72%, haché grossièrement
90g de Beurre non-salé, coupé en morceaux
3 Gros oeufs (63g)
210g de Sucre cristallisé
1/2 CC de Sel de l'Himalaya
1 CC de Pâte de vanille naturelle
46g de Farine blanche
3/4 CS de Café turc (poudre ultra fine)
75g de Bacon fumé, cru

Méthode:
1. Faire frire le bacon à température moyenne jusqu'à ce qu'il soit croquant. Le retirer de la poêle et le faire égoutter le bacon sur du papier ménage et le faire refroidir complètement avant de la couper en petits morceaux.
2. Placer la grille au tiers inférieur du four et le préchauffer à 180° C (350˚F).
3. Beurrer un moule carré à brownies de 20 x 20cm et recouvrir le fond de papier sulfurisé.
4. Mettre le chocolat dans un bain-marie et le placer au-dessus d'eau à peine frémissante.
5. Bien mélanger de manière constante jusqu'à ce que le tout soit fondu, lisse et chaud (pas trop tout de même).

6. Battre ensemble les oeufs, le sucre, le sel et la vanille avec un mixer pendant 2 minutes, jusqu'à ce que le mélange soit pâle et mousseux.
7. Incorporer le chocolat chaud au mélange oeufs/sucre et bien battre avec un fouet afin d'obtenir un mélange homogène. Ajouter la farine et le café. Bien battre afin que la pâte soit visqueuse, lisse et brillante. Ajouter le bacon et bien incorporer.
8. Verser la pâte dans le moule et bien lisser.
9. Cuire pendant 25 à 30 minutes, jusqu'à ce que le pointe d'un couteau inséré au milieu du brownie en resorte propre.
10. Faire refroidir sur une grille.
11. Une fois les brownies froids, les retourner sur une planche et enlever le papier sulfurisé.
12. Les retourner du bon côter et les couper en cubes de 5cm.

Remarques:
La recette originale ne contient pas autant de sel, et ne contient pas de café ou de bacon. Vous pouvez confectionner ces brownies en utilisant moins de sel (1/4 CC) et n'oubliez surtout pas de remplacer le café par la même quantité de farine.

Idées De Présentation:
Manger ces brownies à n'importe quelle heure de la journée ou de la nuit et consommer avec un bon vert de lait très froid.