Pecan Pie (GF)

Sometimes, we do not fully realize a person’s influence on us until they are no longer with us. Case in point, my friend Chef John Michael Lerma, who sadly, at the age of 52, passed away earlier this month.

John Michael, or JML as he is often referred to, was a native of my home state of North Dakota & also attended my alma mater, the University of North Dakota, though in the past years, he resided in the Twin Cities area of Minnesota.  In addition to being a noted food writer, cookbook author, and competitor in culinary competitions, he also taught in various demonstration kitchens, was a representative for Emile Henry bakeware, and he lead culinary vacations (!!) to both Italy & Mexico.

While I was working at the University of North Dakota Wellness Center, both in the marketing department and as an instructor for the Culinary Corner Demo Kitchen, John Michael did several guest demonstrations. He also cooked for us demo kitchen employees a few times & just talked to us about life and experiences.  He had such a big heart & truly loved food (and people). I was so saddened to hear of his passing.

When I met John Michael, I was in an interesting place in life... I knew I would be moving to South Carolina the following year to fulfill my dream of attending culinary school, but I didn’t really know what life would bring beyond that. Having also earned an art degree in graphic design/photography and also having worked in a marketing department, I really appreciated an atmosphere of collaboration & helping your fellow artists become the best they could be. But it seemed to me as though kitchens were often more competitive than collaborative. John Michael really embodied the spirit of collaboration I found was lacking in many kitchens. It was easy to tell from conversations with him one-on-one and from seeing him teach a room full of eager pie fans how excited he was about sharing his knowledge with others. He genuinely cared about his audience & wanted them to be as successful as possible in their kitchen endeavors. He was genuine, not at all afraid to reveal his own tricks & tips.

John Michael was famous for many food items (I still love to make his pizza dough & this amazing creamed mushroom dish I saw him demo once), but pies were one of his specialties.  He won seven (!) national pie competitions & his second cookbook is entirely pie themed.  I thought the best tribute to him was to make a pie in his memory. And to make that pie in the pink Emile Henry pie dish he graciously gave to me (and autographed) on one of his visits.  With Thanksgiving around the corner, making his pecan pie recipe, adapted to be gluten free, seemed the most appropriate.

In preparation to make this pie & write this post, I reflected on my experiences with John Michael Lerma. I like to think that perhaps his genuine, caring manner has influenced my own style, both when I was teaching in a culinary classroom, and now as I “teach” through blogging. I hope that I can portray even a fraction of his passion for food & for others. I will also forever remember him as the person who introduced me to the wonderful world of Vanilla Bean Paste(which truly is one of my favorite baking ingredients).

John Michael, you will be missed!  But your legacy will live on in your cookbooks & in the many lives you touched!

Pecan Pie (GF) 
adapted from Garden County Pie
yields 8 servings 

1 recipe GF Pate Brisee 
tapioca starch for dusting 

FILLING
4 large eggs, room temperature, well beaten
5.25 oz / 3/4 c Granulated Sugar
2.65 / 1/3 c melted unsalted butter
3.65 oz / 1/3 c pure maple syrup (NOT pancake syrup)
5.5 oz / 1/2 c light corn syrup
5.5 oz / 1/2 c dark corn syrup )i only had 4 oz, so i added an additional 1.5 oz of light) 
2 tsp vanilla bean paste
1 tsp Bourbon (optional) 
1/4 tsp sea salt
1 1/2 c pecans, broken, plus additional for decorating the top of the pie (for me it was 3.9 oz +2 oz inside) 

Whipped Cream for serving, optional 

1. Make the pie dough & allow it to rest in the refrigerator at least 2 hours (overnight is even better. 
2. When ready to assemble the pie, remove the dough from the refrigerator & place it on a surface that has been well dusted with tapioca starch. Dust the top of the dough & the rolling pin with additional tapioca starch.  
3. Quickly roll out the dough, keeping it as circular as possible, until it is a little larger than a 9” pie pan.  Move the dough around on the counter/board to make sure it isn’t sticking.  
4. Gently fold the dough in half & place it into the center of the pie pan.  Unfold the dough & press it lightly with your finger tips & knuckles until it is formed to the pan.  Use a knife or kitchen sheers to cut off any excess.  Place the pan into the refrigerator while the rest of the filling is made.
5. Preheat the oven to 375 F. 
6. In a large bowl, whisk together the eggs, granulated sugar, melted butter, pure maple syrup, corn syrups, vanilla bean paste, bourbon and sea salt. Add the pecans & stir to combine.
7. Remove the prepared crust from the refrigerator & set on top of a rimmed sheet pan. Optional, use the edges of a spoon to make the scalloped pattern by gently rolling the tip of the spoon (I used an ice tea spoon) over the edge of the dough. Add a divot inside each scallop.  
8. Pour the prepared filling into the crust.  Place additional pecan halves around the edge of the pie, if desired.
9. Bake for 20 minutes at 375 F, then reduce the oven to 350 and bake for an additional 40 to 50 minutes.  Check the pie often in the end stages & cover the edges of the pie with foil if they become too dark.  When the pie is done, the edges should be set & the center will be just a little wobbly.
10. Remove the pie from the oven & allow to cool completely. Refrigerate, if possible, a couple hours before serving--this will make cutting the pie easier. 
11. Cut into pieces & serve with whipped cream, if desired. The crust will be very crumbly, but delicious. Leftovers can be stored room temperature in a covered container, but the pie is easier to cut and serve when refrigerated. 

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Caramel Corn with Peanuts & Pecans

Pardon the iPhone pictures in this post....  Though I have made this caramel corn recipe several times in the past few months, none of the batches have lasted long enough for me to take proper pictures of them--that’s how good this caramel corn is.

This latest batch became a hostess gift when we visited friends at their ranch a little way from us.  They held a hunting excursion & after party.  Most often, people give a bottle of wine (or other beverage) as a hostess gift, but I like to do something a little different. Especially since I didn’t know what sort of wine would be best to give, I baked something instead.

I have had caramel corn on my mind for the past couple of months.  Yes, there are perfectly delicious store-bought versions (which we consumed large quantities of over the Christmas season), but I had homemade on my mind.

I have a distinct memory of homemade caramel corn, from an undetermined time in my childhood.  Perhaps it was a holiday? Or maybe just a weekend?  Regardless, I remember my mom making homemade caramel corn in our home.  I don’t remember the popping of the pop corn base, nor do I remember the making of the caramel itself.  What I do remember is the ETERNITY it seemed to take to bake in the oven.  And how delicious it was--better than any store-bought caramel corn.

While I don’t have the recipe my mom made many years ago, I did bookmark this caramel corn recipe from Molly Wizenberg of Orangette.  Her blog is one of my favorite’s to read, as is her book, A Homemade Life: Stories and Recipes from My Kitchen Table.

I made the slight adjustment of adding some pecans in with the peanuts.  While I love how the tasty the caramel-coated peanuts that are interspersed throughout the corn, I love the candied pecans even more!  I foresee many future batches of this caramel corn being made--I think it would make a great Super Bowl party snack too!  And perhaps one day a batch will last long enough for me to properly photograph :)

Caramel Corn
adapted from Orangette

3.5 oz/scant 1/2 cup Popcorn Kernels 
3 Tbl Vegetable Oil

2 Tbl Water
1/4 tsp Salt
7.5 oz/1c Brown Sugar
2.75 oz/1/4 c Corn Syrup (light or dark or a mix of the two) 
3 oz/6T Butter

1/2 t Baking Soda
2 t Vanilla Extract

3/4 c Lightly Salted Peanuts
3/4 c Pecan Pieces 

Cooking spray, for the bowl {or other oil} 

1.  Begin by popping the popcorn: In a large, lidded pot, heat the oil over medium high heat.  Drop three kernels into the oil & watch until they pop.  Once they have popped, add the remaining popcorn.  Top the pot with it’s lid & shake the pot back and forth/up and down (while wearing oven mitts) to pop the pop corn.  Every so often, tilt the lid away from you to vent the steam.  Continue until the popping sound is nearly finished & you no longer hear un-popped kernels when you shake the pot.  Remove from the heat to cool slightly.  
2. Preheat the oven to 250 F. 
3. In a separate small pot, fitted with a candy thermometer, combine the water, salt, brown sugar, corn syrup & butter.  Heat to 245 F on the candy thermometer.  Gently swirl the pot to combine the ingredients, but do not stir.  
4. Meanwhile, measure 9.5 cups of the popped pop corn into a greased large bowl--there will be a little extra leftover.  Make sure no un-popped or partially popped kernels make it into the bowl.  Measure the nuts into a separate bowl bowl. Hold the measured baking soda & vanilla extract off to the side too.  Line a rimed baking sheet with parchment paper or a Silpat . 
5. When the caramel mixture comes to 250 F, remove from the heat.  Whisk in the baking soda and vanilla (be careful because the mixture will bubble violently).  Gently stir the nuts into the caramel sauce.  
6. Pour the caramel/nut mixture into the greased bowl holding the pop corn.  Stir until well combined.  Transfer to the prepared baking sheet.  Bake for 1 hour, stirring every 20 minutes.  
7. Once the baking has finished, remove the caramel corn from the oven & allow to cool for 20 minutes.  Break up the caramel corn into smaller pieces & serve.  Store any leftovers in an airtight container.  

Note: 
One of the times I made this caramel corn, I accidentally set the oven at 350 F (I think I was running on auto-pilot).  When I checked on the caramel corn at the 20 min mark to stir it, I realized my oven temp mistake.  The batch was definitely done!  It was not burned, but definitely much darker in color than the other batches I have made.  And crispier in texture too.  But, it ended up being one of the batches we liked the most--go figure!  So, if you want to make a faster, darker caramel corn, bake it at 350 F for just 20 minutes.  But still watch it carefully.... it may be done before 20 min!

Baked Rice Pudding

Since I cannot eat oats anymore, one of the foods I miss most is oatmeal.  Oatmeal isn’t a terribly glamorous food, but it is very comforting, especially for a January breakfast.

Baked Oatmeal has been one of my previously favorite ways to eat my oatmeal. One of my tasks, when I worked at Dakota Harvest Bakers, was making HUGE batches of the oatmeal, baked in an almost custard-like mixture & cut into generous squares.  The squares were warmed up for each customer and topped with additional milk and dried fruits & nuts. When I worked at Archives Coffee House, who sourced their baked oatmeal from Dakota Harvest, we took it a step further by putting steamed milk & garnishing with a dollop of milk foam. Either way is a perfect breakfast food, in my book.

I’ve been thinking about tweaking my personal baked oatmeal recipe & replacing the oats with a different grain.  Quinoa & rice were the two ingredients I immediately thought of using.  While I have eaten quinoa for breakfast, I find it’s slightly grassy flavor more suited for savory applications rather than sweet. So, I settled on rice instead.

Think of this variation as a sort of firm, baked rice pudding.  Par-cooked rice is mixed with eggs, coconut milk, brown sugar & spices.  The whole mixture is baked until set, chilled to allow it to set completely, and cut into squares. The squares are re-warmed, topped with dried fruit and nuts (apricots & pecans were my choice this time) & some additional frothy, steamed milk (I found this great tutorial from The Kichn that teaches you how to make foamy milk at home).

While it’s not exactly the same as my beloved baked oatmeal, the flavors and the texture are similar.  The first bite I took instantly reminded me of Dakota Harvest and Archives and of the wonderful time I had working at both places.  I think the next time I make this (which I’m sure will be soon) I I will use use brown rice, just to incorporate a little more of the nutty flavor I like in oatmeal and to make it a little healthier.

Baked Rice Pudding
slightly adapted from Helene Dujardin at Tartelette 
makes approximately 3 servings (or double the ingredients to fit in a 9x13 casserole dish) 

1/2 c White Rice
1/2 c Water
7 oz coconut milk (half of a can), divided in half
1/4 c Brown Sugar
3 eggs
1 tsp Vanilla
3/4 tsp Cinnamon
1/4 tsp Nutmeg
Dried fruit, for serving {I used Apricots}
Nuts, for serving {I used Pecans}
Milk, for serving
Brown Sugar, for serving

1.  In a small saucepan, combine the rice with the water and half of the coconut milk.  Bring to a boil, then reduce the heat and simmer until the liquid has been absorbed.  Remove from the burner to cool slightly.  
2. Preheat the oven to 350 F. Spray a 5x7-inch baking dish with cooking spray. Line with parchment paper and spray the parchment too. 
3. In a bowl, whisk together the remaining coconut milk, the sugar, eggs, vanilla & spices.  Stir in the slightly cooled, par-cooked rice.  
4. Pour the mixture into the prepared baking dish & bake for approximately 35 to 40 minutes, or until firm.  When the pudding jiggles just slightly (very slightly) it is done.  
5. Cool completely and then refrigerate overnight to allow the pudding to set. 
6. To serve, cut the rice pudding into squares & re-warm either in the microwave or a low oven.  Top with dried fruit and nuts and with some additional milk (foamed, if you like). Sprinkle with a little brown sugar & serve immediately. 

Honey Pecans & Charleston Photo Workshops Recap

Honey roasted pecans  

For the past nearly 3 weeks, I've been back in Charleston at a beautiful beach house on Isle of Palms.

our beach house for the workshops

I've been working as the kitchen manager/chef for two photo workshops taught by food photographers Helene Dujardin, Clare Barboza, with the second workshop also featuring food stylist Tami Hardeman.
For each workshop/retreat, we had 12 women staying under one roof, and eating/sleeping/breathing/learning the ins and outs of food photography.   These women, although strangers to begin, formed tremendous bonds & great friendships throughout the course of the weekend.  While we had a few "local" participants, most flew in from places as far away as New Zealand, Hungary, Japan, and Canada!  

TL: Workshop 2 Ice Cream Bar; TR: Melissa, Stacy & Alysha at the Workshop 1 First Dinner

BL: Kriszti, Karen & Tiffany Picnic shoot WS 1; BR: WS 2 First Dinner

during the intro information sessions

My role was to keep them well fed (heaven forbid anyone should attend a food photography workshop and be hungry), as well as to assist with coordinating food for the food photo shoots.   I had some help  from a few Culinary Institute of Charleston students who volunteered their time.  I couldn't have done it without them!

TL: Dina setting up a shot; TL: Helene holds a reflector for Danielle

BL: Helene & Clare assist students at WS2; BR: Maggie checks her image at the Farmers' Market

TL: Claire's Antipasto Shoot set up; TR: Eggs and Radishes from the Farmers' market

BL: a student's dessert shoot set up from WS 1; BR: Tami helps Chiaki with a wrap for the picnic photo shoot 

Outside of the food photo shoots set up in the beach house, there was also down time to visit the beach (we were staying at a beach house, after all!)...

Top: Shadows of Dina & Tiffany as they take photos at the beach

BL: Christina & Julie walk towards the beach; BR: Liz captures a few shots of the foggy beach

...a chance on Saturday morning to document the bounty of the Charleston Farmers's Market...

TL: a barista making my mocha; TR: part of the market

BL: Nigel, the ENORMOUS bullmastif we met at the market; BR: my finished mocha 

 TL: heirloom tomatoes; TR: beautifully colored radishes

BL: lovely beans ; BR: cheerful zinnias 

...and the opportunity to photograph & eat an amazing meal at Lana in Downtown Charleston...  We were given free reign to take photos in the restaurant (anywhere we wanted) before sitting down to a fantastic meal.

TL: Lots of cameras at this restaurant! TR: Kyle gets a shot of the bar

BL: Libby takes a photo; BR: a self portrait

interior shots at Lana

T: Helene talks to the guys on the line

BL: Chef John Ondo; BR: table set & special menu for our group 

T: Bread sliced for table service

B: Appetizers for the first workshop

The amazing vegetable plate at the first workshop's dinner

Dessert!

TL: Gelato (Gluten Free!) from WS 1; TR: Olive Oil Cake from WS 1

BL: Honey Panna Cotta with Figs from WS 2; BR: Gelato consumed from WS 1

 TL: Bill, Helene, & Julie from WS 2; TR: Tami from WS2

B: Kyle & Stacy from WS 2

T: Great laughs from Stacy, Alysha, Libby, Kriszti, and Tiffany from WS 1

B: Claire, Amy, and Anna from WS 1 

 T: Liz & Lisa from WS 2

M: Liz, Lisa & Maggie from WS 2

B: Chiaki from WS 2 (with back of Sylvie & Kyoko's heads)

Helene and Clare make it their mission at these workshops to have each participant develop their own food photography style, rather than just copying how Helene and Clare shoot.  At the end of the workshop, due to participant request, Helene and Clare did demonstrate how they set up a shot (with Tami assisting at the second workshop).  Tami also brought out her styling tweezers (where her blog gets it's title) and showed us how to style (usually not beautiful) beef stew and how to construct a sandwich for styling.  

 TL: The tweezers come out for styling beef stew during WS 2; 

TR: Helene makes a poached egg for Anna to shoot during the brunch photo shoot of WS 1; 

BL: Helene sets up a test shot for her shrimp and grits demo with Tami

BR: Tami puts the finishing mustard garnish on the sandwich she built for Clare to shoot

Clare's rustic picnic set up, with the sandwich built & styled by Tami

To close the workshops, we had one final 3-course dinner on Sunday night. One last celebration before everyone parted ways....  

TL: 1st course of Roasted Root Vegetable Soup with Goat Cheese & Radish Tartines

TR: 2nd course of Roasted Steelhead Trout over Rosemary Thyme Roasted Potatoes with a green salad

B: Coriander Lemon Pot de Cremes with Black Pepper Shortbread 

I am so very thankful for the opportunity to work and learn alongside such amazing, talented women.  It has warmed my heart to have these new friendships & to see how their photos (and confidence) improved throughout the course of the workshops.  I look forward to seeing their future work!   

Much of the food I prepared during the course of the workshops were things of Helene's creation.  These honey pecans, which we served on the opening night's ice cream bar, are one such item.  Except, we made them without a recipe (*gasp*).  Several participants have requested a formula for the honey pecans, so I have come up with one.  

While they are really quite simple to make & wonderful to eat on their own, they also make a wonderful addition to an ice cream sundae already topped with homemade sauces.  Or, like the Japanese ladies did during the second workshop, sprinkled on top of a freshly toasted, cream cheese smeared bagel.  Enjoy!  

Honey Pecans
with Thanksgiving in just a couple of days, these versatile nuts could be a welcome addition to any menu.  Eat them on their own.  Toss them into a green salad.  Top a sweet potato casserole or pumpkin with them.  

3/4 c Pecans (approx. 2.8 oz)
1 Tbl Honey (approx. 19 g)

1.  Preheat oven to 350 F.  Line a baking sheet with parchment paper.
2.  Mix the pecans and honey together until the pecans are well coated.  Pour out onto the prepared baking sheet.
3.  Roast for approximately 10 minutes, or until dark, but not burned.  Cool & chop, if desired.
4.  Store in an airtight container.

Spice Cake with Blackberry Preserves and Cream Cheese Icing

My grandpa's birthday falls just a few days before Christmas.  And since I came back to North Dakota a few days prior to his birthday, I was able to make his birthday cake!

I had asked him what kind of cake he would like (or wouldn't like) and he gave me a few ideas of things he likes, but really told me it was up to me to make whatever I wanted.....  One of the ideas he gave me was for spice cake, so I started searching for spice cake recipes.

I found a recipe on Epicurious.com that just seemed to click, even though it seemed an odd combination: Spice Cake with Blackberry Filling and Cream Cheese Icing.  See, my grandpa really likes spice cake, but he also really really likes blackberry and also likes cream cheese!  The recipe had good reviews, with nearly everyone saying they'd make it again.  So, I decided to give it a try!

I made a few modifications, however.....  With it being December in North Dakota, I couldn't find any fresh blackberries, and I knew frozen blackberries would be way too messy! So, I found a good (seedless) blackberry preserve and decided to use that between the layers instead.

Cream Cheese icing is one of my enemies, so I also decided to add toasted pecans to the sides of the iced cake.  After all, a mistake isn't a mistake if it can be hidden!  (Thank you, Chef Gronert for teaching me that!).  I just cannot seem to get cream cheese icing very smooth.... Guess I need more practice!

Grandpa pretending a candle from the table decor is his birthday candle.

Despite some issues icing the cake, most of which included me questioning and questioning why on EARTH I decided to use hateful cream cheese icing, I was pretty happy with the results of the appearance.

Thanks to my sister for photographing while I sliced the cake!

And my family was even more happy with the taste!  Although the combination of spice with blackberry and cream cheese does seem an unusual one (and a taste you can't really envision before you actually try it), it was delicious.  And I agree I would make it again!

mmmmm.... Cake with Kahlua 

Recipes:

Spice Cake with Blackberry Filling and Cream Cheese FrostingBon Appétit | July 2001

For cake

2 cups cake flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup (1 stick) unsalted butter, room temperature

1 1/2 cups (packed) golden brown sugar

3 large eggs, separated

1 cup sour cream

For filling 3 1/2-pint baskets blackberries 1/4 cup sugar **Note, I just used 1.5 jars of the Dickinson Spreadable Fruit Seedless Blackberry For frosting 1 1/2 8-ounce packages cream cheese, room temperature 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 5 cups powdered sugar (about 1 1/4 pounds) 2 tablespoons sour cream 1 teaspoon vanilla extract 1 1/2-pint basket blackberries Make cake: Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks. Beat in flour mixture in 3 additions alternately with sour cream in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan. Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack. Make filling: Mix berries and sugar in bowl. Mash fruit coarsely with fork. Let stand 20 minutes and up to 1 hour. **Note: I used preserves in place of this. Make frosting: Beat cream cheese and butter in large bowl until fluffy. Beat in sugar, then sour cream and vanilla. Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on platter. Spread 1 cup frosting over. Spread half of filling (about 3/4 cup) over frosting, leaving 1/4-inch plain border at edge. Top with second cake layer and 1 cup frosting, then remaining filling. Top with third cake layer, cut side down. Spread remaining frosting over top and sides of cake. Refrigerate until frosting sets, about 1 hour. (Can be made 1 day ahead. Cover loosely; keep chilled until 1 hour before serving.) Garnish cake with 1/2 pint berries. Laura's Variation: Simple Syrup: I used a 1:1 ratio of sugar to water, with a splash of lemon juice, that was boiled and cooled to make a simple syrup. I soaked each layer with the syrup before adding the preserves, just to make sure there was enough moisture. Pecan garnish: I toasted pecans in a low temp oven for around 10 minutes until they were fragrant. I then gently patted them on the sides of the cake after it was iced. I think next time, I may also add a sprinkle of nuts between the layers as well. Blackberry preserves garnish: Instead of fresh blackberries, which I could not find, I piped little dots of blackberry preserves over the surface of the cake. Chocolate writing: I melted some dark chocolate chips (I usually use Ghiradelli) and added a few drops of blackberry brandy to thicken the chocolate for piping.  Assembly variation: I did crumb coat the cake and then do a second layer of icing, chilling between applications. I also added a reverse shell pattern around the top edge. This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased  after an Amazon link is clicked with no additional cost to you. Thanks for your support.