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Showing posts with label vegan baking. Show all posts
Showing posts with label vegan baking. Show all posts

Thursday, September 24, 2020

Favorite Apple Pie

 



My Absolute Favorite Spiced Apple Pie

Favorite Pie Crust

  • 10.5 oz all-purpose flour
  • 6 oz solid fat
    • Chilled butter, vegan butter substitute, cold lard, or cold coconut oil do just fine!
  • 2 oz granulated sugar
  • Vodka, as needed

Apple filling

  • 6 oz granulated sugar
  • 1 Tbsp grand marnier
  • 2 tsp ground cinnamon
  • 1/2 tsp tumeric
  • 1/8 tsp freshly-ground Chinese Long Pepper
  • 1/4 tsp ground ancho chili powder
  • 9 small apples or 5 medium ones, peeled, cored, and sliced thin
  • Pinch of kosher salt
  • 1 tsp apple cider vinegar
  • 1 oz all-purpose flour
To make the pie crust, simply combine your dry ingredients with a fork and rub the fat into the flour with your fingers. Add in some vodka until it's just moist...and mix together! How should you mix this all together, you ask? Well, lucky for you, I've discovered the joys of IGTV:




Isn't that great? I can do tutorials without having to get a youtube channel. 

Simply wrap and chill this dough for at least 30 minutes while you prepare your filling. All you really have to do is combine all the ingredients, except for the flour, toss well, and cover. Let this sit for the same amount of time you're letting your dough rest so the flavors can meld and mesh together. I like to let it all rest on the counter instead of the fridge because you tend to get a lot more juice out! A proper pie has a good dance of moisture and juicy filling, but we don't want to make our crust too soggy. When we can control the amount of moisture in our pie, we're going to have a good time.

When it comes to rolling out your dough, I prefer not to dirty up my counter with tons of excess flour, but to roll it out between two well-greased sheets of parchment paper. I do this for many reasons, but the main reason is that I don't want to mess with my perfectly-crafted ratio of fat-to-flour. After all, if we're going to be exact with our measurements, why screw it all up with more flour when rolling out? The other reason to do it this way is for easy clean-up. Simply give your counter a quick wipe and throw the parchment paper away! All you need is a good rolling pin, a good arm, and plenty of pan-spray to make this perfect. Even better, you can use the parchment paper to help you flip your flat dough into your pie dish. 

I love this glass pie dish because I can see the bottom, and therefore see when things are cooked or not. Glass is excellent at conducting heat, so for me, it is the ideal baking dish. All that must happen now is you gently line your pie dish with your dough and let it chill before adding the filling. I also like to let it chill before I trim it so that the dough has plenty of time to relax. This way, you can let any glutens that may have accidentally developed relax away. 

Your pie filling should have become quite juicy at this point, so now's the time to add your flour! You may need more than 1 oz, depending on how much juice has come out, but definitely don't use less than this amount. So long as the mixture has thickened slightly with the amount of flour but is still liquid, you should be safe. Add your flour, mix well, and fill your pie! 

Use your rolling pin to roll out a top crust and very gently let it fall over the top of the apples. You should have a nice high pile, which is exactly what you want! Don't stretch your pie dough too much, but be sure to let it sit atop your fruit for about 5 minutes before you crimp all the edges. Once the edges are crimped, with either your fingers or your fork, let it chill in the fridge until your oven comes up to 350 degrees F. Be sure to also cut some vent slits in the top. Get decorative at this point, if you like!

Line a sheet pan with tin foil and set your baking rack to the lowest possible setting so that the bottom of the pie tin is close to the bottom of the oven. Bake your pie on the lowest rack for 45 - 55 minutes, or until the crust is golden-brown and your pie filling is bubbling slightly out of the vent slits. 

This next bit is the tricky bit, but it's absolutely essential. You have to - and I'm not making this up - wait to cut open that pie for at least 4 hours, ideally overnight. 

I know, I know! It's apple pie! What is better than apple pie fresh from the oven??? Well, how about an apple pie that stays together and won't flood out into a big juicy, sticky mess, that sogs up your bottom like no other? It's imperative that you let the apples do their thing and let the pectin rest. You must do this, so when you warm up the pie again, by the slice, it'll actually stay gelled together. Apple pie really is quite easy, but the real secret ingredient is time, and time well spent. 

While we're waiting, would you like to learn a thing or two about apples? 

We've all heard that phrase "as American as apple pie", but what if I were to tell you that apples themselves were not native to America? They are, in fact, native to central Asia, and have come to Europe by way of the Silk Road, which is the same trade route that gave Italy noodles, which would eventually evolve into the modern pasta we know today.  Apples were then planted in Europe, and then were brough to the American colonies by - you guessed it - colonizers. So, really...nothing is more American than apple pie, because apples - like most of us - are immigrants that have taken hold of the land and changed it forever!

People loved apples because they're delicious, but more importantly they are incredibly prolific. They do not self-pollinate like peach or plum trees (also from central Asia), but need a partner tree to be next to in order to produce. Once they do, however, they'll give more fruit than you could likely know what to do with! I'm specifically and explicitly forbidden to have a pair of apple trees in my own garden because my husband's childhood was "ruined every late summer" because he, his brother, his sister, and his mother all had to stop everything and process every single apple into apple sauce, apple butter, apple pie, apple dumplings, and more. Now, if you ask, "why not just let the animals have it?" Well, dear friend...

Apples are naturally high in sugar. When sugar meets water, it's going to begin to chemically change, especially with time and the right bacteria. Long story short, they ferment. When you get a squirrel or a deer biting into a fermented apple and drunkenly stagger around your yard, it's likely going to be quite comical. When you get a bunch of butterflies, bees, and hornets flying around drunk, it immediately becomes less fun. Apparently, hornets are like yours truly when they've had one too many - they'll fight anything. 


Apples on the ground are not bad or rotten. In fact, apple trees are exceedingly clever in that they will tell you when an apple is perfectly ripe and ready for eating by letting them fall to the ground with only the slightest breeze to invite you to eat them. So long as they don't have a big bite out of them from a squirrel or bug, it's best to just gather them from the ground. You can store them in the cellar, if you have one, just as they are, in crates. Please keep paper between the layers, however, as they do better this way. I hear that they hold the best when not touching directly, and each apple is individually wrapped with tissue paper. This is the reason we have wax on our apples, you see. When apples touch, skin-to-skin, they'll begin to ripen and ferment. They say you should wash off the wax before you eat them, but I've eaten apples with wax on the skin for years and nothing's happened to me yet. 

You can, of course, make this all into apple butter, or freeze the processed slices in bags. You can make candy apples. You can make it into applesauce, which - by the way - magically replaces eggs in a cake if you are in a pinch and can't go to the grocery store right that moment. You can do all sorts of things! The point is that you must absolutely know that you love apples, that you'll never get sick of apples, and that you have neighbors that love apples before you get yourself a pair of trees. That, and you have an excellent apple pie recipe in your back pocket. 

Serve this pie with ice cream, if you like, but I like it on its own with some good coffee. 

I hope you've enjoyed learning about apples, the history thereof, and the silk road. Happy cooking and happy eating!

Tuesday, August 11, 2020

Mini Apple Poptarts



I have a secret. Do you promise not to tell my friends? I hope it won't ruin me!

I love Poptarts. I really do! I know that I'm supposed to be this serious and sophisticated Chef at this point in my career. I know I'm meant to have a sophisticated palette. But what can be done when the heart wants what the heart wants? There's just something so amazing about a sugar-packed pastry filled with fruit and topped with frosting! Am I wrong for loving them? I don't know about that...but I do know that recently experienced a tiny tragedy a few weeks ago.

I bought a Poptart from a gas station. (I was in a rush and experiencing a sugar crash, so don't judge me.) I took a big bite of it while I was driving and felt like I was being kicked in the teeth by a tiny sugar monster. I was utterly heartbroken. Am I just too old for Poptarts? Have I outgrown them? But how can one 'outgrow' the perfect parcel of pastry and fruity filling, crisp and crumbly and delicious? It was just too horrible to be true. I set this experience in the back of my mind until I received my farm box from Prairie Birthday Farm and happily opened a bag of Windfall apples. 

Yes! I thought. These apples weren't the pretty things you see in the grocery store, but the real apples that you get off the farm. I could make apple pie, of course, but what if I could take the opportunity to right the wrong of that Poptart experience I'd had some weeks prior? These apples were perfect for baking, and I was about to do just that. Here's another thing you need to know: Not every single produce item you have has to be absolutely gorgeous, especially if it's going to be put in something, versus presented to guests as is. The truth of the matter is that apples will simply jump their way off a tree when it's ready to be eaten and if it's found on the ground that doesn't mean that it is any less edible. We can talk more about that later!

Mini Apple Poptarts
yields 12 mini pop tarts

Perfect Pie Dough
  • 14 oz all-purpose flour
  • 2 oz granulated sugar
  • 8 oz vegan butter/any solid fat
  • Vodka, as needed
Apple Filling
  • 6 small apples or 2 big ones, peeled and chopped
  • 3.5 oz raw or brown sugar
  • Zest and juice of 1 lemon or 1 Tbsp apple cider vinegar
  • 2 Tbsp tapioca starch
  • 1 1/2 tsp Mexican vanilla extract
  • 1/2 tsp ground cinnamon 
  • 1/2 tsp Chinese long peppercorn
  • 1/4 tsp salt
  • 1/8 tsp ground allspice
  • 1/8 tsp cayenne pepper
Special equipment
  • A proper rolling pin
  • A fluted square cutter
  • A Silpat mat
Start with your pie dough. I know I've talked about it plenty of times, but I cannot stress enough how important it is to start with cold ingredients. Chop your cold fat, and put it into your cold dry ingredients. Rub your fat in with your fingers - not your palms - to keep it cool. Add cold vodka. Are you curious about what the actual mixing method is? Check it out - I've actually done a video about it!




Now that that's all settled, wrap your pie dough and chill it well! I like to let it chill overnight, but an hour will do the trick just fine if you don't want to wait. Are we ready to move on to the filling? I sure am!

Protip: The trick to doing good pop tarts is to chop the apples large enough to still have a sort of bite when eaten, but small enough to fit into your tart of size. I cut my pieces into thin slices and then had those slices cut to 2 cm in length. This, of course, all depends on the size you want, so please feel free to decide what size you feel appropriate! No matter what, make sure that your slices are all the same size, so they cook evenly.

Combine your apples with the sugar, lemon juice or vinegar, salt, vanilla, and spices, and stir well. Cover with a clean tea towel and let sit for about half an hour to extract all of those delicious juices and that wonderful pectin. This is called maceration, and it's used to soften fruits for sauces or fillings, while also making the flavors more intense. Keep in mind: the longer you let the apples sit, the more juices will escape and the more your flavors will meld...so feel free to start this the day before you want these treats! While we're waiting, let's talk a little bit about apples and the perfectly imperfect fruit that they are.

Apples originated in Central Asia. The apple as we know it was brought over by the European colonizers. Although technically an invasive species, we have plenty of delicious varieties that grow better in certain climates. Apples enjoy a temperate climate and require other apple trees nearby to cross-pollinate, which makes it difficult to grow and manage if you don't have a decent amount of space. The good news: you can dwarf an apple tree! This means that they'll grow out, not up, which is much easier to manage when harvesting! Shall we talk about harvesting apples, now?





The apple tree is an exceedingly clever plant, as it'll simply boot off any apples it deems ripe enough to eat instead of waiting for someone to pick it. This results in bruising, and bruised apples never get picked to go to the grocery store. This is not so great, since bruised apples are entirely edible. Apples do ripen quickly, however, so if you don't get them off the ground as soon as you can, they risk fermenting and trust me when I tell you this: drunk squirrels are funny, drunk hornets are not. 

I could go on and on and on about food waste and the problematic practices of how we harvest produce in this country. I'm guessing, however, that you are ready to cook your apple filling...so let's get to it!


Now that your apples have macerated, you're ready to add your tapioca starch! I love tapioca starch for this because it cooks quickly, is crystal clear when set, and mimics the jelly-like texture of pectin most naturally. Cook your apple filling over medium-low heat until most of the liquid has been reduced and thickened, about ten minutes, and set aside to cool. You'll want your apple filling to be at least room temperature for this next step!

Roll out your pie dough between two greased parchment sheets or between two long sheets of plastic wrap. This prevents you from making a mess! Roll it as thin as you can, about 1/8th of an inch, and use a cutter of your choice to cut shapes of equal sizes to make your tarts. Remember, each tart is going to use two pieces of cut dough. I had this gorgeous little fluted ravioli cutter that I found at a garage sale, so I decided to use that! You can use egg wash to help 'glue' your two pieces together, but water works just fine if you want to keep it vegan. 


Use a scoop or large spoon to portion equal parts of your cooled apple filling onto the bottoms of each tart and loosely sandwich the top piece to it. Allow the top dough to relax around the filling and press gently around the edges to get rid of any air bubbles. I used a fork to crimp the edges of my tarts, but you can use your fingers and pinch them together if you like. Make sure you poke some vent holes in the top!

At this point, you can freeze them for later. Why would you do that? So you can have them to either stick in the toaster oven in the morning for a quick breakfast! Even better, if you wanted to get a little crazy, you could deep fry these beauties at 375 degrees until golden-brown for an insanely indulgent take on the apple Poptart! If you're a traditionalist like yours truly, though, and you simply cannot wait to dig in, feel free to bake these beauties at 375 degrees F for 20 minutes, or until golden-brown and delicious. Let them cool completely before you handle them. You can frost these with a simple powdered sugar glaze or buttercream, but I like them plain. They're a perfect little snack to beat the mid-afternoon slump!

I adore this recipe because it's easy to make ahead, and they're just oh so cute to look at and eat. It's got all the beauty of an apple pie combined with mobility. You can wrap these in paper and take them on a picnic, or pop them in your purse for an on-the-go sugar boost. You can grab one on the way out the door. Heck, put one in your pocket while you wander the wild and windy moors, lamenting over that handsome stranger that shot partridge on your land just Sunday last. The possibilities are endless!

Thank you so much, as always, for joining me today. I hope this has inspired you to try this recipe on for size. Now please excuse me while I help myself to some apple pie a la mode with my husband. Happy cooking and happy eating!


Thursday, May 28, 2020

Strawberry Rose Tartlets

Do you like my tartlet pans? I got them at Sur la Table!
I think I know what you're thinking. You're thinking: "Strawberry and roses. Is that going to be okay?" Yes, and here's why:

Strawberries are sour, sweet, and can be incredibly fragrant. Roses are astringent in flavor but incredibly fragrant as well. Both are perennials. Both are edible. Both are growing in my garden. When you balance astringency with sweet and sour flavors the right way, it creates something magical and whole in your mouth. The idea of a tartlet is to have full and complete flavors all in a small package. If you've already gotten a good crop of goodies happening in your own garden, or perhaps have a neighbor with a good garden that is willing to share their harvest of berries with you, I think you should do these berries the proper respect by treating them with love and elevating them to be the best things they can be. Be forewarned, this recipe takes time, but it is absolutely worth it.


Strawberry Rose Tartlets
yields 6

Strawberry Filling

  • Garden fresh strawberries, about a pint and a half
  • 3 large leaves of lemon balm, chiffonade
    • Why grow this stuff? Not only is it delicious, but it keeps mosquitos away!
    • Don't have lemon balm growing? Use basil, oregano, or tarragon instead. Any soft and fragrant herb will do nicely!
  • 3/4 c granulated sugar
  • 1 tsp dried lemon zest or 1 Tbsp fresh lemon zest
  • Petals of 2 roses
  • A fat pinch of kosher salt
  • 1/4 c tapioca flour

Olive Oil Tart Dough

  • 7 oz all-purpose flour
  • 2.3 oz good olive oil
  • 2 Tbsp granulated sugar
  • Enough vodka to make it all come together, about 4 Tbsp


Start by gathering strawberries and washing them in a large bowl with a solution of water and a little apple cider vinegar. Then hull and cut the strawberries in half before tossing them with the sugar, salt, roses, lemon balm, and lemon peel. Stir very well and cover with either a clean tea towel or plastic clingfilm. Let sit overnight. Yes, overnight. This is crucial because you're going to want to draw out all of that delicious pectin. While you're waiting, you can make the dough, as well.

Not all of the strawberries absolutely have to be perfectly red when a baked product is involved. Pick white ones, too!

Simply combine all of the dough ingredients in a small bowl with a fork or a pair of chopsticks until it becomes one ball of dough. Wrap all that with clingfilm and let it sit overnight as well. The dough will be incredibly crumbly, and that's okay. While we wait, let's talk about the history of strawberries!

Strawberries are native to the Americas. Yes, that's right, these babies are All-American Beauties. They used to be called 'strewn berries' by ye olde English because they grow low to the ground and seem to be 'strewn about'. They're incredible perennial evergreen plants, but I even hesitate to call them evergreen as I've seen their leaves turn a brilliant purplish-red in the winter with my own eyes. So long as you keep them mulched heavily, they'll grow and stay verdant in the depths of winter, but don't think that they're indestructible. They do need some care and fertilizing to make deliciously plump berries each year. Colonists were so fond of them that there are records of them shipping the plants and berries back to Europe as early as the 1600s.

I spoke about strawberries recently in my "Real Girl Guide to Victory Gardens" blog, so I'm sure you all must know that I love the plants a great deal. When growing strawberries, please plan for a sunny patch of garden, and plan for plenty of space over the coming years. Strawberries make their own babies in the summer and fall, so be sure to have lots of room for them unless you plan on putting them in planters and giving them away to friends. Like asparagus, they get bigger each year with the deeper the root system, so do be patient with them. The strawberries you likely get in the grocery store are likely going to be strawberries coming from plants that are not only juiced up with fertilizer but at least a few years old.

Have I lulled you to sleep yet? Are you awake? Is it the next morning? Have you had your coffee? Oh, good.

Preheat your oven to 350 degrees F and use a rolling pin to roll out your tart dough between two sheets of parchment or plastic wrap. Line six small tart pans with your dough and make sure to press into the grooves as much as you can to get that signature tart shape. Pop these puppies back in the fridge until you're ready to fill and bake.

Drain the juice from the strawberries into a small saucepot and bring to a simmer. Let cook for about 3 minutes until slightly syrupy in texture. In the meantime, toss the macerated strawberries with the tapioca flour, and then pour the simmering syrup onto the strawberries, stirring gently. Drain that new mixture into the saucepot and bring to a boil, then reduce to a low simmer until thick and delicious, a little less than five minutes. Stir and let cool to room temperature before adding the strawberries back in.

It might get messy, so do yourself a favor and make the cleanup easy for Future You. 

Once the strawberries are folded into your thick and jelly-like syrup, you can line a sheet tray with foil or a Silpat mat to catch any spillage that may occur. Spoon your fruit filling into your chilled tartlet pans and bake at 350 on the bottom rack of the oven for 25 minutes, or until the filling has swollen up from the heat and the tart dough is lightly colored. The filling will recess into its tart shells with time as it cools.

Remove from the oven and let cool in the pans for at least 20 minutes. You may pop them out of the pans afterward, but do not eat them for at least 2 hours so the pectin may set. If you cut into a berry pie or tartlet like this before the pectin sets, it'll never go back to being gel-like and forever be runny.

It's worth the wait. 
This recipe is something I threw together from what was growing in my garden. The best part about that sort of thing is that it was basically free to make, which I'm sure that we can all use. It is my true and sincere hope that after the pandemic is buried in the ground then we'll be able to come out of this traumatic experience with a good garden and a good amount of knowledge on what to do with all the things growing in there. Chefs like me are all struggling to find our purpose nowadays with restaurants being closed and operating at limited capacities. Some chefs are closing their restaurants permanently. Some are switching gears and turning their restaurants into community kitchens because they, too, got bit by the non-profit bug like I did once upon a time. One thing we can all say with certainty is that the world will never be the same, and I for one am not mad about that.

I think that this pandemic has exposed a lot about the curious animal we call American citizens. A lot of us are viewing common courtesies as 'infringements on rights' and today we saw a large amount of police brutality in Minnesota on those protesting the death of George Floyd. Police are tear-gassing the protestors, and just a couple of weeks ago they let a slew of white protestors with AR-15s holding up signs demanding that their restaurants and salons open back up. Can you guess why the former was treated differently than the latter?

I hope I can look back on this moment in history in 10 years' time and know that I live in a better 'today' than I did 'yesterday.' I hope that we can all look back on 2020 and feel a little wiser and a little more self-sufficient. I also hope that you all write things down. Yes, you! You should write down what's going on today in the world and how you feel about it. Someday, a child may read about it in a textbook and have a real person's account of what's gone on in the days during the great COVID 19 pandemic.

I hope you're all doing well and staying safe. Happy cooking and happy eating!

Monday, April 15, 2019

Vegan Graham Crackers

Wow. A portrait orientation. Crazy. 

I know it's barely April, but I can't stop thinking of summer! My favorite thing about summer is campfires, snapping and crackling, dancing up to the sky as if to praise. And what's the best thing about a campfire? A s'more, of course! Now I've spoken before about homemade marshmallows in a few posts previously, but this post is about my favorite childhood snack. No, really! I would have a stack of graham crackers with a glass of ice cold milk and it would be the best thing ever.

If you want to make your own marshmallows, I've got a few recipes. If you want to make your own chocolate, please sponsor a cacao tree and save it from loggers! Now, let's get cooking with this incredibly easy graham cracker recipe, that you won't even need a mixer for!

My Favorite Graham Crackers

  • 312 g AP Flour
  • 85 g coconut sugar
  • 85 g vegan butter
  • 2.5 fl oz (a little less than a third of a cup) honey 
    • Seriously. It's an animal product but I swear it doesn't harm a single animal. Please. Buy honey and support apiaries who are trying to keep bees alive. But if it seriously still bothers you then just use molasses or maple syrup. But please buy honey.)
  • 1 1/2 tsp Baking powder
  • 3/4 tsp kosher salt
  • 2 Tbsp almond or oat milk
  • 1 vanilla bean, scraped(you can also use 2 tsp good vanilla extract or 1 tsp of vanilla paste)
Preheat your oven to 350 F and prepare a sheet pan with a silpat mat or with parchment paper. Seriously, don't skimp on this part. I don't care if you have a nonstick cookie sheet. Please just do this because it makes it so much easier in the long run.

Combine the flour, sugar, vanilla, baking powder, and salt in a large bowl. Cut the butter into cubes and, with your fingers, rub the fat into the flour. This is very much like you're making a pie! You're looking for crumbs that are just a little bit smaller than the size of a pea. Make a well in the middle and pour in the honey. Using your fingertips, flick the flour mixture over the honey and stir by hand. Pour the milk over and knead gently for a few turns, just to get it to come together. Turn out onto an oiled surface, ideally a marble slab. You're going to end up with a spectacular dough that's going to smell incredible.

And since there are no eggs in this dough, you can eat this raw. You probably will, too.


Oil your hands quite well and pop your dough onto your prepared sheet tray. The trick with this one is to roll out your dough on/inside the tray, so you're manipulating it as little as possible. You can oil your rolling pin as well, but you won't need to if you have a marble one. Just make sure that it's even in thickness! You can tear and fill where you need, and then not worry about it!


Use a wheel cutter (better known as a pizza cutter) to score the sides of the sizes of crackers you want. I wasn't exactly sure if it was going to be perfect, so I kind of just went with a size I thought was comfortable with. These will puff up in an unattractive way if you don't prick these with a fork, so I make sure to prick it mercilessly. 

This is a 'half sheet pan.' It's available at most restaurant supply stores! They're larger than residential cookie sheets.

Bake in a hot oven for 11 to 13 minutes. Once done, evacuate, turn off your oven, and set the pan on a cooling rack. Don't try and move the crackers themselves, as they'll still be quite soft. I know it'll be hard to tell when they're done because they're already gorgeous and golden-brown. You'll know for sure that they're done because they've completely set, gone slightly darker around the edges, and your house smells awesome.

You'll need to cool for at least 15 minutes before snapping. Because you're using an invert sugar (or a liquid sugar) it's going to soften up with heat. As it cools, it will become nice and brittle! This is also why gingerbread is so malleable when warm but strong and snappy when cooled. 

Store in an airtight container, lest they go stale, but honestly they probably won't last 24 hours. So do yourself a favor and make a double recipe.

Thanks so much for sticking with me with this new schedule! Blogs will now be posted every Monday, by 7 pm CST. Then, please join me for #Foodiechats on Twitter! You can ask me anything food-related, ask me for gardening advice, or just ask me how my day is going. I'll ask you how your day is going and we'll have a nice connection where we relate to each other. Doesn't that sound great? Sure it does. Now get out there and make some s'mores with my graham crackers!

Happy cooking and happy eating!