A Bank, A Robber, A Pie

The National section of the New York Times reported today that a small bank in Carleton , Nebraska was robbed this month for the first time in half a century . . .

Within nine minutes the sheriff's deputy arrived. Soon came the first
of many calls of concern and support, a few of which, a smiling Mr. Van Cleef
remembers, went like this: "Hear you've been robbed. Can I bring you
a pie?"

Mmmm. Made me smile too.

January's Pie: Coconut Cream

That's right, I'm starting a pie of the month gig and I'm sneaking in this recipe for January just before the month ends. We've been serving these little babies at the restaurant since October and they've been hugely popular. I think what really makes the difference is that we fill the prebaked pie shells with the coconut custard to order and bake the meringue to order so the crust stays nice and crisp and the meringue doesn't "weep" all over the pie after sitting for a while. One thing to note here is that although I love meringue, I prefer this pie with a whipped cream topping so I'm going to provide that in the recipe. I'll also give you my meringue as well so you can choose - or you can save it to use as a topping on a different pie.

Coconut Cream Pie

Recipe fills a 9 inch prebaked pie crust - make sure it is cooked through on the bottom. To do this line pie crust with foil and pie weights (I use dried beans) and bake at 400 degrees for 20 minutes. Remove pie crust from oven and let it cool long enough for you to safely remove the foil and pie weights; maybe 10 minutes. return to the oven and bake for an additional 8 minutes or so until the crust bottom is golden brown. For a good pie crust recipe search through my quiche post.

1/2 cup sugar

4 TBS cornstarch

1/2 tsp salt

2 1/2 cups whole milk, scalded

4 egg yolks

2 tsp vanilla extract

1 1/2 cups unsweetened shredded
coconut

2 TBS unsalted butter

Combine the sugar, cornstarch , and salt in a medium size mixing bowl. Whisk in the scalded milk. Set over a pot of simmering water (bain marie) and whisk until the mixture is slightly thickened. While whisking, gradually add the egg yolks into the hot milk mixture (this is called tempering in the eggs, so that you don't scramble them in the process). Place the bowl over a bain marie and cook until it is thick and custard like - stirring frequently so as not to curdle it. When the custard coats your spoon it is ready and you can carefully remove the bowl from the heat and add the vanilla and butter. Whisk to melt butter and add the coconut. Chill thoroughly before filling your cooled pie shell.

Whipped Cream Topping:

1 1/2 cups cold heavy cream

2 TBS sugar

1/2 tsp vanilla extract

toasted unsweetened shredded coconut

Combine cream, sugar, and vanilla and whip until you have a medium stiff peak - at some later date I'll try to include some photos of the difference between soft, medium, and stiff peaks for both whipped cream and meringue. For this pie - if you are making one whole pie and not individual ones, you will need your cream to be stiff enough to slice through without oozing everywhere, yet be careful not to over whip it and start making butter.

So now fill your pie, top it with whipped cream, and sprinkle with the toasted coconut. You should chill the entire pie to set it for at least 45 minutes so you can get a fairly clean slice. Or do what I do and buy some individual pie pans so you don't have to worry about that - just plop a pie on a plate and you're done!

And before I forget . . . the Meringue recipe . . . this is for French Meringue. There are three distinctly different methods: French, Italian, and Swiss and if you'd like to study up on the differences there's a pretty good summation at http://www.baking911.com/howto/meringues.htm.

Meringue

4 egg whites

1 1/2 cups powdered sugar

Place egg whites in a very clean, dry mixing bowl and whisk on low until it gets frothy and opaque. Now increase the speed to medium and beat until you get smooth medium peaks then start gradually adding the powdered sugar a tablespoon at a time. Then beat on high until you achieve stiff peaks, ie. when you remove the whisk from the meringue it stands up on end maybe only drooping over a little bit. Once again be careful not to over beat - if it looks dry and separated you've taken it to far and, well, you need to start again.

Just a word - this mixture will be whisking for a while so once you add all the sugar go start washing the dishes or something and check it periodically. And also, I use a Kitchen Aid for just about all whisking and mixing that I do so if you're functioning without, I hope you've got some strong biceps and triceps cause you'll be working them.

If you're doing individual pies you can try my method of piping or spooning out little mounds of meringue on oiled parchment paper and putting them in the freezer until you are ready to serve. Then put them on a sheet pan, still on the paper of course, and bake them at 400 degrees until they are golden brown. After about 30 seconds of cooling, they should peel right off the paper into your hand and you can invert it onto the pie.

If you've made a nine inch pie, top the custard with he meringue, making pretty swirls and such with your spatula or knife, and then place the entire pie in the oven to brown the meringue. You'll need to cool it again once you've done this if you care about getting a good slice.

In the photo above the pie is served with a Passionfruit Caramel Sauce and candied fresh coconut. In the fall we did it with a Hot Buttered Rum, which I prefer if I absolutely had to have sauce. But really I prefer this pie, maybe all pie, sans the sauce. Except for presentation, I don't think it needs it. If you are, however, interested in these recipes please send an email; I'm happy to share them and they are not difficult to prepare.

Something Old . . . Something Blue

Speaking of Etsy purchases, I just received this vintage Fireking milk glass mug yesterday from http://www.kultur.etsy.com/. Couldn't resist the "H." It's a little smallish for my tea - I like a huge cup of tea . . . English breakfast, whole milk and sugar - same thing twice a day. But I like small cups for coffee or it might be home to some of my art supplies or a tiny succulent. Anyway, thank you Kultur; I love it!


A friend at work said to me yesterday, "there's something weird yet undeniable about shopping." We were discussing how happy it can make you feel to find something special for yourself, especially if it's a bargain or something that seems like it was made just for you. Trust me, I'm not one who shops very often so I was kinda floating on air yesterday as a result of an economic stimulus outing. I had just picked up some blank needlepoint canvas and some yarn when I decided to pop into a consignment shop next door. I have sold some things before, but didn't realize that I actually had some credit. Hello Blue Suede Shoes!! And it's like they were free; like I found money on the sidewalk!It's too cold here right now to wear them of course, but Andy and I are headed to Naples, FL in couple of weeks to cook for the Naples Food & Wine Festival - just the thing for the "resort casual" dress code.

Trade Show

One of the greatest things I've experienced so far since starting my Etsy shop is being asked to do trades. Just before Christmas I recieved two requests to exchange my fabric bird ornaments for something of my choosing on another Etsy member's shop. I was thrilled and so flattered that a fellow crafter would be interested in my birds - and I was so excited to pick out a unique, hand-made goodie for myself. Laura of http://www.blueterracotta.etsy.com/ sent me this fabulous fabric brooch in exchange for my "Blueberry Bird."

This is her description of it:

This bird was inspired by an ancient Mexican clay stamp. This is my rendition, in one of my favorite blue cotton fabrics. He's made from cotton decorator fabric with a felt backing. He has blue wire legs and a metal brooch clasp is securely sewn to the back.He's 4 1/2 inches long by 3 inches high, including his legs. (11.5 x 8 cm)

Laura is an American living in Lyons, France and included in the package she sent were some amazing chocolates . . . melt in you mouth edible velvet. I was very giddy to get a treat from France. Thank You Blue Terracotta! Also, I must do somes props . . . she's got these wonderfully creative new bird pillows on her shop right now so check them out (if anyone feels the need to gift me with one that would be okay).

The next is from Lisa of http://www.berkshirehostess.etsy.com/. She sent me an absolutely gorgeous scarf in exchange for my "Antigua Bird" and another bird friend made from the same Guatemalan fabric. She writes of the scarf:

This scarf is a dream to wear! This baby alpaca yarn is lightweight, warm and snuggly!! The colors are beautiful with variations of blue – teal, sky, ocean, gray – and a bit of twig brown to bring it back down to earth. I hand knit this scarf in my favorite stitch – seed stitch – to give the variegated colors lots of texture!

I really love this scarf - no itchy neck and the colors are great for me. So, in both instances, it was such a win-win situation and I've had etsy conversations with both women since the initial transaction and it feels good to be able to share in this way. I wish I could set up an entire website that is entirely based on trading. We could call it White Elephant. Hey, that's not such a bad idea . . . hmmmmmmmmmm.

Me and my Mod Podge

One of the many thing I've been slowly working on for a couple of months now is my second checkerboard collage. The process is long and tedious, but can be meditative and the results are worth it. Here's the first one, which I completed last Spring and was one of my first craft projects ever. I've been displaying part of it in my profile picture.

It takes forever because after cutting out all the little squares, I had to arrange them in a contrasting checkerboard pattern - draw the hearts and then go back and very carefully cut the pieces along the outline . . . meanwhile . . . rearranging the entire row to get the shades right.

At this stage I think Andy really thought I'd gone off the deep end. Now when he sees me reading a needlepoint book, a quilting book, and a folk art book in bed it's no big surprise. Thank you honey.

The final stage of course is gluing it all down in place and painting it with layers and layers of Mod Podge.

The gluing process on this was especially challenging because I used paint sample card stock for the squares (thank you Benjamin Moore) and the thickness of made it hard to glue down the

curling corners.

My work in progress is a seashell image, mirrored as well. This time I just used different shades of blue craft paper and a fabulous little gadget that punches squares out like an over sized hole punch. It's truly amazing all the craft goodies that are out there - I could roam the aisles of Hobby Lobby for hours. Funny, I used to be embarrassed to shop there much less admit I enjoy it - don't ask me why. The craft revolution has allowed all of us tomboys to come out of the pink closet. Does that even make any sense?

Anyway . . . I have the squares cut and the image oulined but have only just started the cutting. I'm writing about this to inspire myself to get working on it again. It's actually collecting dust . . actual dust bunnies - which really isn't saying much here in Santa Fe; things get dusty here in a day.

Finally, a recipe: Best Ever Currant Scones

Well, another night of next to no sleep . . . maybe the room switch wasn't such a good idea after all. But at least for now the boys are both happy eating their french toast and watching a movie.

So, I think I mentioned that I made a batch of scones while we were in Houston - three to be exact, two of which I strayed from my original recipe a bit to see if I could get them a little more like my dad prefers them. You see, these scones are incredibly tender and just melt in your mouth - but consequently they tend to fall apart in your hands as well.

I am, however, returning to the original because, to be honest, I like them just as they are. And I like to slice them, butter and jam them and eat them with a fork - they may be a bit difficult to slice cleanly, but I'm willing to sacrifice aesthetics for awesome flavor.

And, by the way, I think dad would now agree . . . he found some fig preserves that taste like those his mother used to make from fig trees in her back yard. He likes to slather sour cream on the scones before spooning the whole preserved figs over them. I must say, the figs are amazing; I may have to request a jar in the mail.

Helen's Currant Scones

2 1/4 cup All purpose Flour

1/3 cup sugar

1 tsp kosher salt

1 Tbs baking powder

zest of 1/2 lemon

6 oz unsalted butter, chilled and diced

1 cup heavy cream, cold

1/2 cup dried currants (or other dried fruit if you prefer something else)

Preheat over to 400 degrees. In the food processor bowl, combine the flour, sugar, salt, baking powder , and lemon zest. Pulse a few times to mix. Add the cold, diced butter and process until the largest pieces of butter are the size of small pebbles. Add the currants and pulse a few more times.

At this point I prefer to dump all of this into a large mixing bowl and complete the dough by hand or with the paddle attachment of a Kitchen Aid mixer. Either way, add the cold cream and mix until just combined, pressing the bits of dough together to form a ball, being careful not to overwork the dough. Wrap the dough in plastic wrap and press into a disk shape.

Lightly flour a board and place the dough on top and roll or flatten it with your hands until it is about 1 1/2 inches thick. Cut rounds with a biscuit cutter or slice it with a knife into triangles - I find the rounds work better for these particular scones.

Place on a parchment paper lined sheet pan and brush the tops with cream and sprinkle with sugar. Bake for approximately 20 minutes on the middle rack until golden brown on tops and bottom. Best eaten immediately.

(playing with Picnik again . . I can waste a lot of time on their site)

When all the fam came over to eat the scones the day before we left to return home, we were also lucky enough to enjoy my sister in law Debbie's Meyer Lemon Marmalade. Wow, it was incredible! Bob and Debbie have a flourishing Meyer lemon tree in their back yard with huge, luscious meyer lemons littering the branches right now. Apparently Debbie made Meyer Lemon Gift Baskets for a fortunate few, which among other things included a jar of the marmalade and a bag of candied meyer lemon zest ( I tasted my niece Emma's vigilantly guarded stash which was so delicious - the sweet Meyer lemons really make a difference; absolutely no bitter pith flavor).

Have a fantastic weekend everybody!

Plans and Promises

We've been back home in Santa Fe a week and I can't seem to get back on track with my blog and other projects that are lingering on my work table. One thing I have accomplished is moving the boys into their shared room - previously mine and Andy's room. It was a huge ordeal and now I realize just how much stuff (junk) they have. The transition has been somewhat rocky . . . I've slept with Graham in his bed 4 of the 6 nights they've been in their together. But I think they like it so hopefully things will get a better with time.

The other major thing going on is that I'm considering relaunching my blog under a different server . . . host, whatever you call it . . . and narrowing my topic to my dessert making. I'd like to feel like I'm actually offering up some useful information instead of just blabbing on and on about my random thoughts and activities. I'm sure I will sprinkle it well with personal anecdotes and the occasional craft project because it would be impossible for me not to share all these new things I'm learning and experimenting with. I'm also wanting to add some new items to my etsy shop - not more birds, however ( a little burnt on those right now) - but I have to learn how to needlepoint first. Should be no problem right? I know it seems like my eyes are a little bigger than my stomach but that's just how I roll I guess.

So just so I don't lose anyone in the meantime I'll definitely try to post a recipe or two this week so keep an eye out. Thanks for bearing me for a few weeks.