with the big pecan crop this year, i have had pecans on my mind.  my friend carrie shared this decadent recipe for her chocolate pecan pie.

during the holidays this pie is a southern staple.

i think i might have to make one for our new years day festivities and feast.

see the recipe after the jump and thank you to  sugar beet catering in athens, ga for sharing!

Chocolate and Pecan Molasses Pie
(makes one-10 inch pie)

Tart dough:
1/2 tsp salt
1/3 cup ice water
1 1/2 c. plus 1 tablespoons AP flour, plus a little more for rolling out dough
1/2 c. (1 sticks) plus 2.5 Tbsp. very cold unsalted butter cut into small pieces

Directions

1. Mix together salt and water. Keep very cold until ready to use.
2. Place flour and butter in the bowl of a food processor. Pulse briefly until mixture
forms large crumbs. Add the salt water mixture and continue pulsing until a dough has
just formed but is not smooth.
3. Chill at least 2 hours and up to overnight.
4. On a lightly floured work surface roll out the dough.

Pie filling
4 eggs
2 tsp. vanilla
1 c. molasses
6 Tbsp. melted butter
1 1/2 c. dark brown sugar

Whisk together the above ingredients. Scatter the chocolate chips into the prepared pie
shell. Pour the pie filling on top of the chocolate chips. Carefully place the whole pecans
on top of the filling in the desired pattern or you can just chop em’ and sprinkle them on
top randomly.

8 oz. semisweet Ghiradelli chocolate
2 c. whole pecans

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a perfect end to a meat and three!

recipe follows

ingredients

1 pie crust

2/3 cup sugar or raw sugar

1/3 cup arrowroot or cornstarch

1/4 tsp salt

2 1/2 cups whole milk

5 egg yolks

2-3 Tbsp butter, unsalted

1 1/2 tsp vanilla

1 1/2 toasted coconut, click here to learn how

2 cups whipping cream

2 tsp or more of sweetener of choice such as confectioners sugar or maple syrup (optional)

vanilla or vanilla bean (optional)

directions

-bake pie crust for 10 minutes, cool

-in a medium saucepan whisk the sugar, cornstarch, salt and whole milk together

-add the yolks until mixed well

-bring the mixture to a simmer over medium heat, then remove from heat

-scrape the sides of the pan and bring back to a simmer for a couple of minutes, stirring or whisking continuously

-remove from heat

-add the butter and vanilla and stir until mixed

-mix in 1 cup of the toasted coconut, reserving the rest for the top

-pour mixture into pie crust

-chill for at least 3-4 hours or until custard sets

for the topping

-whip the heavy cream until stiff

-add your sweetener

-add vanilla, vanilla bean, or both

-whip and store in refrigerator until ready to use

assembly

-when pie is set, spread the whipped cream on top

-sprinkle the remaining coconut on top and store in refrigerator until ready to serve

***recipe was adapted from a joy of cooking

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with valentines day right around the corner, i thought i would share these dainty lace cookies.

recipe follows after the jump

this recipe is adapted from the plantation cookbook from the junior league of new orleans

yields 5 dozen cookies, can be halved

ingredients

2 cups rolled oats (not instant or quick)

2 cups sugar

1 Tbsp all purpose flour

1 cup unsalted butter,  2 sticks

2 eggs beaten

1 tsp vanilla

directions

-pre-heat the oven to 325 degrees

-mix together all of the dry ingredients

-heat up the butter on the stove top until it is very hot, making sure to not burn it

-pour the hot butter over the dry ingredietns and stir

-stir in the vanilla and beaten eggs until well mixed, dough will be very thin

-line cookie sheets with parchment paper

-spoon teaspoons (or less) of the dough onto sheets, leaving 2 inches in between

-put in oven for 13-15 minutes, or less if you desire lighter cookies

**dip in chocolate if desired

**store in an airtight container

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weather in the south is quite unpredictable.  you’ll have  a 70 degree day, go for walks and see the daffodils starting to come up, and then next day you’ll wake up to freezing rain.  this winter we have had more below freezing days than i have ever remembered in any other winter.  this past saturday, flurries were in the forecast….and we all had our fingers crossed.  i found myself wanting to curl up with some hot cocoa, marshmallows, a book, and dream of a snow storm.

the recipes follow after the jump!

hot cocoa

in a saucepan heat up the following ingredients on medium heat, stirring often:

-2 cups milk, cream, or milk substitute

-4 teaspoons cocoa

-4 teaspoons sugar

-1/2 teaspoon vanilla extract, i used  a vanilla bean

marshmallows by shae rehmel, pastry chef at  5 and 10

*tip:  Do the recipe at least 4 hours before you want them; you can’t rush the setting up time

6 each egg whites
¼  cup sugar

10 sheets or 1 oz powder gelatin (softened in cold water)

1 cup  water
3 ¼ cups sugar
1/3 cup corn syrup
½ tsp  salt
2 tsp lemon juice

2 Tbsp vanilla

•    Soften gelatin by placing all sheets in cold water
•    Whip whites in a stand mixer on medium speed. When they start to hold shape, slowly sprinkle ¼ cup sugar in and increase speed. Continue to whip until the reach medium peaks.
•    (At the same time) Boil water, sugar, corn syrup, and salt. After mixture comes to a boil pour lemon juice on top to prevent crystallizing and cook to softball (240˚F)
•    Pour hot sugar mixture into medium peaked whites a slow steady stream the sugar mixture into the whites and continue to whip until cooled
•    Strain gelatin and place in a metal bowl. Melt the gelatin over the stove and pour into warm whites and sugar mixture. Continue mixing until room temperature. Add the vanilla extract at the end
•    When everything is cooled down, pour into a sprayed and parchment lined 15”x 10”x 2” Pyrex dish (spray really well on top of parchment as well). Spray the top of marshmallows after they have been smoothed out and place parchment on top. Chill for 4 to 5 hours and then cut into squares once set and toss in powdered sugar (this part is a little messy…ok a lot messy)

Pointers!
*Don’t let the gelatin boil. If it gets to hot it will denature the proteins and the marshmallows wont set up.
*Try your best to time out the sugar reaching 240˚F with the whites whipping to medium peaks
*Do the recipe at least 4 hours before you want them; you can’t rush the setting up time

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a neutral space + a slice of pie = conversation

southerners know it best… food and conversation go hand in hand.  the group;  project m had a great idea to start pie lab, a space which strives to bring the community together through pie…and good design.  project m is a collective of emerging artists and designers who develop projects throughout the world… hoping to do good and make a change.

their latest project;  pie lab is located in greensboro, alabama which is in one of america’s poorest counties.  hale county is no stranger to innovative design and ideas as it is the base camp for rural studio who has been integrating design and the community since 1993.

hale county is such a special place and we are always excited to see the new and inspiring projects going on there, the latest being pielab.  i can’t wait for my next trip…..i will definitely be stopping in for a slice of pie and a word or two.

we found out about this here

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birthdays are always big celebrations at the studio.  it just wouldn’t be a celebration without some sweets.  i made a variation of a traditional southern dessert, red velvet cake.  most recipes call for a bottle of red food coloring.  i thought fresh beets might do the trick.  a good way to put a healthy twist on this southern classic.

ingredients

cupcakes

1 3/4 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup unsweetened cocoa (dutch process)

1 1/4 cup sugar

1 1/3 cup buttermilk

1/2 cup butter, softened

4 eggs

2 tsp vanilla

2 cups beet puree (room temp)

cream cheese frosting

2 sticks unsalted butter (room temp)

1 tsp salt

2 tsp vanilla

3 cups powdered sugar (more or less depending on how sweet you like it)

2 8oz packages of cream cheese (room temp)

directions

-boil beets until softened, cook and peel off the skins.  (could take about an hour depending on the size of your beets)

-once cooled a bit, peel skins off and puree in food processor or blender

-pre-heat oven to 350 degrees (wait until the beets are done, they take a while)

-line muffin tins with baking cups and set aside

-sift together the flour, baking powder, baking soda, and dutch cocoa

-add the sugar and mix with the flour mixture

-slowly add the buttermilk

-beat in the eggs, butter, vanilla and finally the beet puree

-fill the baking cups 2/3 full, any more they may overflow!

-put one or two pans, at the same time into the oven on separate racks

-set timer for 17 minutes,  no early peeking

-test a few cupcakes with a toothpick to see if they are done, put them back until the toothpick comes out clean

frosting

-cream the salt, sugar, and vanilla

-add the cream cheese and mix

-put in fridge until ready, it disappears quickly by taste testers…

******save any leftover, it is great on a biscuit or english muffins!

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another simple dessert, made with some local lemons.  it is so light, fresh, and simply beautiful!

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candied lemons

ingredients

organic lemons (2 or 3 is plenty)

3 cups sugar

directions

-slice the lemons, paper thin, saving the ends of the lemons

-in a pan, liberally sprinkle some sugar 

-place a single layer of lemons at the bottom of the pan

-liberally sprinkle some sugar, repeat until lemons are gone (if you are doing a lot of lemons you may want to use 2 pans)

-squeeze the ends of the lemons over the sugar and lemon layers, discard ends

-heat on medium-low and begin to cook the lemons

-when pan heats up turn to low 

-keep an eye on these, making sure that they don’t burn, moving them around every once in a while  (not stirring though)

-once the syrup reduces the rinds are translucent remove from heat (this could be about an hour)

-pour some sugar in a bowl and begin to one by one, remove lemons (with tongs) and dredge in sugar

-set lemons on sil pat or cookie sheet with parchment paper to allow them to dry out

make the pie crust rounds (you can make your own crust or purchase some pre-made roll and fill crusts, by the biscuits at your grocers)

directions

-pre-heat oven to 350 degrees

roll the crusts out and cut with a biscuit cutter, if you don’t have a biscuit cutter use a glass tumbler in your desired diameter

-place on a sil pat or cookie sheet with parchment paper

-cook for 6-8 minutes, check after  6 minutes to see where they are at

-remove from oven and cool

whipping cream

ingredients

-heavy cream

-sweetener (we used agave nectar) 

-small section of vanilla bean (optional, but tasty) or a little vanilla extract

directions

-in a small bowl whisk the heavy cream (or use an electric mixer) until peaks form

-add sweetener to taste and vanilla of choice, whip again until peaks form

the fun part, the assemblage

-we layered the dessert like this:

pie crust round.  whipped cream.  candied lemon.  whipped cream.  pie crust round.  candied lemon

***feel free to switch it up!

****we garnished with fresh mint from the garden and left over lemon syrup from making the candied lemons

*a big thanks to mimi from homemade catering for our week of citrus!

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this recipe is a healthy seasonal dessert and is a great way to display the natural beauty and flavors of the orange.  did i mention that it is so easy to make!

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ingredients

-oranges, i would say 1 orange per person

making burnt oranges

-preheat oven to 300 degrees

-place some parchment paper or a silpat on a cookie sheet

-thinly (paper thin) slice oranges, you will discard the ends

-place oranges on cookie sheet or silpat

-lightly coat oranges and cookie sheet with olive oil (an olive oil spray works best)

-bake in the oven for about 15 minutes, checking often to avoid burning

-lower oven temp to 250 degrees

-bake for about 15 more minutes, checking often to avoid burning

-crack the oven and turn off, leaving oranges there to cool and dry

****there will be some brown tones in some areas of the oranges, but overall they should not be too brown

*****accompany the oranges with some vanilla ice cream, homemade whipped cream, or try them with a savory dish!

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there is a lot of fresh citrus right now coming up from florida.  we are always thinking of new ways to cook with it.  this cake uses kumquats;  bite size  oranges that have a mild tartness to them.  the butter and sugar makes a caramel that disguises the natural tart flavor of the fruit and the kumquats make a great pattern in the cake.  did i mention that you don’t have to peel these little guys, they rinds are meant to be eaten.

ingredients:

topping

1 1/2  lbs kumquats, halved

1 Stick unsalted butter (if using salted omit salt)

3/4 c light brown sugar

3 Tbsp honey

1/2 tsp vanilla

1/2 tsp salt

cake

1 1/3 c flour

1 1/2 tsp baking powder

1/2 tsp cardamon

3/4 tsp salt

1 cup unsalted butter, softened (if using salted use less salt)

1 1/3 cup sugar

5 farm fresh eggs, room temperature

1 tsp vanilla

directions:

-heat oven to 325 degrees F

topping:

-Melt butter in a large cast iron pan on mild to medium heat, do not burn butter

-add brown sugar and stir until mixed

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-add vanilla, honey and salt, stir

the fun part….

-add fruit to caramel mixture flat side down, creating a design, i used as much fruit as i could fit

making batter…

-put softened butter and sugar in a large bowl and mix

-add eggs, one at a time and mix on high until fluffy

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-in a different bowl, sift together dry ingredients

-slowly, add to wet ingredients

-when mixed, add vanilly

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-carefully spoon or pour batter over kumquat design, taking caution to not disturb design

-when batter is gone smooth the batter making sure it is an even layer

-place cake in oven, preferably in the middle

-bake for 1 hour, as hard as this may be don’t peek (it disturbs the cakes chemistry)

-test the cake with a toothpick, making sure it is cooked in the middle

- take a butter knife and loosen edges along the pan so the sides do not stick

-put cake on a wire rack and let it cool for about 30  minutes

-Put a large platter or charger face down over cast iron pan and flip!

-place any fruit that may have stuck to pan on cake and serve.

****try adding dried lavender or rosewater to cake batter to mix it up a bit

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