Baking History

A Taste For The Past

Archive for October, 2008

Pumpkin Pie

Posted by bakinghistory on October 30, 2008

Traditional Pumpkin Pie

Update: Ivy has posted the ROUNDUP

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Ivy from Kopiaste… is hosting another wonderful event devoted to pies, this time sweet ones.  I decided to enter a classic all-American pumpkin pie, a traditional dessert enjoyed in the Fall and always part of the Thanksgiving feast.

The poet John Greenleaf Whittier, born in Massachusetts in 1807, immortalized pumpkins—and pumpkin pie—in his work The Pumpkin, from which the following verses are taken:

What moistens the lip and what brightens the eye,

What calls back the past, like the rich Pumpkin pie?

There are many versions of pumpkin pie, more or less rich, more or less spiced, some sweetened with sugar, others with molasses, maple syrup, or even with honey.

The recipe I feature here is very simple, minimally spiced with cinnamon, and sweetened with very little sugar.  If the pumpkin is very tasty to begin with there is no need to be heavy handed with spices, and sweeteners like molasses might be too strong and overpower the delicate flavor of the main ingredient itself. Even if canned pumpkin is an acceptable shortcut, it cannot compare with freshly roasted pumpkin and the result will be much tastier—and definitely worth the extra time and effort—if the latter were used.

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From the original recipes by Bertha Lippincott Parrish

In: “The ‘Home’ Cook Book”, by the Children’s Summer Home of Cinnaminson, NJ, 1914—USA

and Juniata L. Shepperd

In: “Handbook of Household Science”, 1902—USA

Ingredients

Filling:

1 cup (250 g) roasted and pureed pumpkin

1/4 cup (60 ml) cream or milk

3 tbsp sugar

1 tsp cinnamon or 1/2 tsp nutmeg (according to taste)

1 large egg, divided

1 tbsp butter

1/4 tsp salt

Crust:

1-1/4 cups all-purpose flour

1/2 cup (scant) butter

1/4 tsp salt

ice water as needed

Preheat the oven to 375F (190C).

Make the Crust: In a food processor put flour salt and butter (diced), and pulse until mixture resembles coarse crumbs. With the machine running add enough water for the dough to come together. Do not overprocess. Wrap the dough in wax paper and let rest in a cool place for about 30 minutes. Roll the dough to about 1/8-inch thickness and line a deep pie dish, make a decorative rim. I used a small cookie-cutter shaped like a maple leaf to decorate the rim of the pie as well as the top.

Make the filling: Cream the butter and add the sugar little by little, then the yolk, cream or milk, salt and spice, and then the pureed pumpkin.  Beat the egg white till stiff peaks form, and add it to the pumpkin mixture, gently, until well incorporated.

Fill the prepared pastry shell, decorate the rim and top as you like, and bake in a preheated oven (375°F), until the pastry is golden brown and the filling barely wiggles in the center. Let the pie cool on a rack.






Posted in American Cooking, Blog Events, Holidays, Pies & Tarts, Spices, Thanksgiving | Tagged: , , , , , , , | 6 Comments »

Cheese Straws (Think Spice… …Think Paprika)

Posted by bakinghistory on October 27, 2008

Crunchy savory biscuits flavored with cheese and paprika

Mimi from  Mimi on the Move is the October host for the Think Spice... event which was founded by Sunita of Sunita’s World. Mimi proposed Paprika as the theme of her edition of Think Spice….

My entry is a recipe that seems to have been around for quite a long time and is still very popular—and deservedly so. Cheese Straws are crunchy savoury biscuits that are made with a good amount of cheese, butter, and some nice spice like, as in this version, paprika. Despite their plain looks they are very tasty and hard to stop eating. Paprika pairs well with a good cheese, providing a pleasant warmth that complements the richness of the other ingredients.

I have used a very good, extra-sharp Vermont Cheddar and Hungarian sweet paprika, but Parmesan and hot paprika would work as well, as would also a 50-50 mixture of each. The only important thing is to bake the biscuits well, so that they are dry and crunchy.

From the original recipe by Janet McKenzie Hill

In: Practical Cooking and Serving, 1902—USA

Ingredients:

1 cup (125 g) AP flour

1/2 tsp paprika (Hot or sweet, or a mix of the two)

1/4 tsp salt

1/3 cup (75 g) butter, cold

1/4 tsp baking powder

1/2 to 1 cup (50 to 100 g) grated cheese (Sharp Cheddar or Parmesan or a mix of the two)

1-2 tbsp ice water (or as needed)

Place the flour, salt, paprika, and baking powder in the bowl of a food processor and pulse briefly to mix everything together. Add the grated cheese and pulse again. Then add the butter, diced, and pulse just until the mixture resembles coarse crumbs. Add 1 tbsp water and pulse again, add more water as needed with the machine running until the dough just holds together. Do not overprocess.

Shape the biscuits with a pastry bag or by hand forming small balls and then flattening them with a fork.

Bake in a preheated oven at 375°F for about 10 minutes, until golden. Lower the temperature to 300°F and bake a little longer, until the cookies are dry and crunchy. Cool on racks and store airtight.


Posted in American Cooking, Blog Events, Crackers & Savory Biscuits, Spices | Tagged: , , , , , | 4 Comments »

World Bread Day ’08—The Roundup and After Hours Party

Posted by bakinghistory on October 26, 2008

World Bread Day '08 - Roundup

Zorra has posted the roundup of WBD ’08. There are 245 amazing breads entered by bakers form all over the world. Take the time to visit each of them and see the wonderful recipes they have chosen for this year’s edition.

Thanks again to Zorra for hosting and to all the bakers that shared their great recipes

Posted in Blog Events | Tagged: , , | 1 Comment »

Orange Bread

Posted by bakinghistory on October 22, 2008

A very good bread with a citrusy aroma

This recipe results in a wonderful loaf full of the flavor and scent of oranges, thanks to both freshly squeezed orange juice and a good amount of orange zest. The texture is reminiscent of a very light brioche, or even challah, with a moist fine crumb and a thin, soft crust. It is excellent freshly baked, and, later, toasted and spread with sweet butter and a good orange marmalade, to have with tea or coffee.

This bread goes to Susan’s Yeast Spotting Roundup is HERE

From the original recipe by the King’s Daughters Society of Duluth, Minnesota

In: King’s Daughters Cook Book, 1916—USA

Ingredients:

4 cups bread flour

1-1/4 tsp active dry yeast

1/4 cup of warm water

1 cup to 1-1/4 cups orange juice (about 2 large organic oranges, or 3 small ones)

grated zest of all the oranges used for the juice

1 tsp salt

2 tbsp sugar

1 large egg yolk

2 tbsp butter, softened

1 large egg white (to glaze)

Mix the yeast in the warm water and set aside for about 10 minutes.

In a mixer bowl pour 1 cup of orange juice, the grated zest, egg yolk, sugar and flour, mixing on low speed for about 1-2 minutes. Add the yeast and mix for a few more minutes, then add the salt. Mix a little longer, at low speed, and then add the butter. Mix until the butter is well incorporated and the dough is smooth and well developed. You might need extra orange juice, depending on how your flour absorbs liquids. I needed 1/4 cup extra juice, and I used King Arthur bread flour.

It is important to have some extra juice on hand if needed, because adding extra water would diminish the bread’s orange flavor.

Let the dough ferment in a lightly greased covered bowl, until double in bulk. Then shape it as you like (I made a large 4-strand braid), but it can also be baked in two bread pans (9 x 5-inch pans).

If you decide to bake it free-form, sprinkle generously a baker’s peel or a baking sheet with semolina, then place the loaf on it.

Let the prepared loaf (or loaves) ferment, covered, until light, then brush gently with the egg white lightly beaten with 1 tbsp water.

Bake in a preheated oven (350°F) on a baker’s stone if you have one, or simply on the baking sheet on which the bread proofed, for about 45 minutes or 1 hour, depending on the size, until the crust is a deep golden brown. Cool the bread(s) on a rack.





Posted in American Cooking, Fruit, Yeasted Breads | Tagged: , , , , | 15 Comments »

Squash Bread (World Bread Day ’08)

Posted by bakinghistory on October 16, 2008

A wonderful loaf with a moist, chewy crumb and a crispy crust

3rd World Bread Day hosted by 1x umruehren bitte aka kochtopf

For this 2008 edition of World Bread Day, a blogging event founded and hosted by Zorra, I wanted to bake a bread with an ingredient with ties to the region of the United States where I live: New England.

So I chose to bake a bread made with  buttercup squash. The word squash originates from the Massachusett Indian word askutasquash, which indicated a vegetable that was eaten raw.

This bread is one of the best I have ever baked, and definitely one of my family’s favorites in the Fall. The squash provides a very moist and holey crumb, and the most gorgeous golden-orange color. The crust bakes crisp and the bread tastes only slightly sweet. It is great with a hearty soup for dinner on a cool Autumn evening.

The recipe comes from Mary Johnson Lincoln, a Massachusetts native who was a teacher at the famed Boston Cooking School and whose students included Fannie Farmer.

I recommend using buttercup squash because of its superior flavor and texture.

From the original recipe by: Mary J. Lincoln

In: “Mrs. Lincoln Boston Cook Book”, 1916—USA

Ingredients:

1 cup (250 g) baked and pureed  buttercup squash

2 tbsp (25 g) sugar

1-1/2 cups (366 g) whole milk

1 tbsp (15 g) butter

1/2 tsp (2 g) active dry yeast dissolved in 1 tbsp (15 ml) warm water

1 tsp (6 g) salt

3-1/3 cups to 4-1/3 cups (455 g to 595g) bread flour (as needed) I use King Arthur bread flour

semolina or cornmeal for the baking sheet

Scald the milk, then mix in it the pureed squash, butter, salt, and sugar.  When this mixture is cool add the yeast (mixed with the lukewarm water) and enough flour to have a dough that is well developed and supple, but rather slack. Knead well.

The dough should be soft and feel slightly tacky. Let it ferment, in a slightly greased bowl, covered, until double in bulk. Then gently shape it into a loaf on a floured surface, and place it on a baker peel or baking sheet on which  you have sprinkled a layer of fine semolina or cornmeal. Let the bread rise, covered, until light.

Preheat the oven to 450°F (232°C).

Bake the bread directly onto a baking stone if you have one or on the baking sheet for about 40-45 minutes, until golden brown. Add steam for the first 10 minutes, by placing in the oven a small metal pan filled with boiling water. Lower the temperature to 425°F (218°C) after the first 15 minutes.

This is how the crumb will look: (click on picture)

Thank you Zorra for hosting again World Bread Day!!!


Posted in American Cooking, Blog Events, Regional American Food, Yeasted Breads | Tagged: , , , , , , | 21 Comments »

Chess Pie (quiche, tarte, & co.)

Posted by bakinghistory on October 14, 2008

A Southern classic: Chess Pie

Blog-Event XXXIX - Quiche, Tarte & Co.

This is my entry for the event hosted by  Zorra of 1x umrühren bitte .

ROUNDUP IS HERE

Chess pie is a classic dessert in the culinary repertoire of Southern U.S. The flaky crust encloses a sweet, sweet, sweet, and creamy filling topped by an ever-so-thin, crispy layer of meringue.

From the original recipes by:  Mattie Lee Wehrley

In: “Handy Household Hints and Recipes”, 1916, USA

and Juniata L. Shepperd

In: “Handbook of Household Science”, 1902—USA

Ingredients:

Filling:

4 eggs

2 cups sugar

2/3 cups butter

1 tbsp flour

1/2 cup milk or cream

Crust:

1-1/4 cups all-purpose flour

1/2 cup (scant) butter

1/4 tsp salt

ice water as needed

Preheat the oven to 375F (190C).

Make the Crust: In a food processor put flour salt and butter (diced), and pulse until mixture resembles coarse crumbs. With the machine running add enough water for the dough to come together. Do not overprocess. Wrap the dough in wax paper and let rest in a cool place for about 30 minutes. Roll the dough to about 1/8-inch thickness and line a deep pie dish, make a decorative rim.

Filling: melt the butter and let cool. Warm the milk and set aside.Beat the eggs at high speed with the sugar until very light (at least 15 minutes), then add the flour, the melted and cooled butter, and the lukewarm milk. If the milk is cold the mixture will curdle. If this happens, blend with an immersion blender until smooth and glossy.

Pour the filling in the prepared pan and bake at 350F (180C), until the top of the filling is golden brown. Let the pie cool in the pan placed on a rack. Serve cold; refrigerate any leftovers.

A note on the pie pan to use: I recommend using a metal deep-dish pie pan. In my experience, pies baked in  glass and ceramic pie dishes often have a soggy, undercooked pastry layer, which spoils the final result. Natural finish aluminum pie pans are best because they bake evenly.

Posted in American Cooking, Blog Events, Dairy, Desserts, Pies & Tarts, Regional American Food, Tarts & Pies | Tagged: , , , , , , | 9 Comments »

 
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