• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

phaelon56

The Pecan Pie Topic

112 posts in this topic

Thanks Ling, I'll be looking for your recipe.

The only change I made to Claire's recipe (because supply was low), was to use about 1/2 cup coarse light brown cane sugar, as well as 1 1/2 cups brown sugar, for the 2 cups brown called for. The cane sugar gave the pie a nice crunch, almost like toffee bits had been added....might do it again.

Share this post


Link to post
Share on other sites

I would add that the pecan crop was pretty devestated by the hurricanes and if you are interested in making pecan pies you may want to pick some up now, while they are available. I bought 2lbs shelled yesterday and paid 15$ for them...which, honestly is about what they were at the hight of the holdiay season last year. This is not going to be enough, but I have some in the freezer. They're due to expire sometime in 06, but they'll be in pies by then. If you want to stock up, freeze them (air tight is best, but freezer bags work well too. Cooks did a comparison on the freezer bags and found that the blue one's, not the double ones worked best. I think they're ziplocs...not sure)

Share this post


Link to post
Share on other sites
Pecan Pie

3/4 cup butter

2 cups light brown sugar, packed

3 eggs

1/4 teaspoon salt

1/2  teaspoon vanilla

1 1/2 cups pecan pieces

9 inch unbaked pie shell

Preheat oven to 350 degrees F.

In a large skillet, toast pecans.  Remove from skillet.

Add butter to skillet and heat over medium until browned.  Reduce heat and stir in brown sugar.  Let brown sugar melt a bit and turn off heat.  Let cool for about 5 minutes.

In a separate bowl, mix eggs, salt and vanilla.  Stir in butter/sugar mixture and pecans.  Pour into unbaked pie shell Bake in preheated oven at 350 degrees for 45 minutes.

made this three days ago exactly as posted (im a stickler whenever i make something the first time). yumms! and i love how simple it is to make. i always kind of hated schlepping out to the grocery to get corn syrup bc i never have it...

i wil be making this next week again with a cookie bar base to make pecan bars instead of a pie.

its really nice how simplified this recipe is and how nice it turns out. thank you claire.

(also i may add cranberries to the bars, as that sounds like a really nice variation, but i leave that to the last minute. the original recipe is a definite keeper.)

claire, do you know where this recipe comes from?


"Bibimbap shappdy wappdy wap." - Jinmyo

Share this post


Link to post
Share on other sites

Hello, again, everyone. I just followed up on Ruth's suggested recipe, and it looks like a winner. I may be wrong, but I don't think it's anything like the recipe my Mom used. But I have an excellent imagination, and the Engadine Torte will be fun.

My Dad experienced tortes while in Europe (Belgium) during WWII. However, I believe a torte, for him, meant cake baked in very many thin layers, with icing between and around. Can't remember anything more specific than that. Is 'torte' a word that refers to many different kinds of dessert? Many thanks for the wonderful contributions to this thread. Regards...

danz

If Richard Danzey is still looking for that caramelized nut pie, I've just remembered a recipe we sometimes served at one of my restaurants (I'll PM him).  It was called Engadine Torte and was basically a caramel and nut tart made of caramelized sugar, cream and nuts, named for an area in Switzerland.

Very rich and yummy, you'll find a recipe for it here:  Engadine Torte

This is not the recipe we used, but that cookbook is not accessible to me at this time.

(Edited to add:  scroll down, it's on the right side below another recipe.)

Share this post


Link to post
Share on other sites
...

My Dad experienced tortes while in Europe (Belgium) during WWII.  However, I believe a torte, for him, meant cake baked in very many thin layers, with icing between and around.  Can't remember anything more specific than that.  Is 'torte' a word that refers to many different kinds of dessert?  Many thanks for the wonderful contributions to this thread.  Regards...

danz

Check out these two previous threads for discussion on the definition of a torte:

click1 and click2

I think the Engadiner Torte is more like a tart with a top crust. I'm not sure if there is a word equivalent for 'tart' in German. Witness "Linzer Torte" which is also very much a tart...


"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

Share this post


Link to post
Share on other sites

The pecan tree is the state tree of Texas, so pecan pies are a Lone Star State classic. Does anyone know if any version is particularly prevalent in or native to Texas?

Share this post


Link to post
Share on other sites
The pecan tree is the state tree of Texas, so pecan pies are a Lone Star State classic. Does anyone know if any version is particularly prevalent in or native to Texas?

This recipe. Dean Fearing is the chef at the Mansion at Turtle Creek in Dallas. This recipe is very good.


Edited by Swisskaese (log)

Share this post


Link to post
Share on other sites
This recipe. Dean Fearing is the chef at the Mansion at Turtle Creek in Dallas. This recipe is very good.

Awesome. I've heard great things about the Mansion, though I have never been.

I'll definitely try out his recipe soon, but am interested in experimenting with adding bourbon. Can anyone recommend how much to add or any other adjustments that will be necessary?

Share this post


Link to post
Share on other sites
Pecan Pie

3/4 cup butter

2 cups light brown sugar, packed

3 eggs

1/4 teaspoon salt

1/2  teaspoon vanilla

1 1/2 cups pecan pieces

9 inch unbaked pie shell

Preheat oven to 350 degrees F.

In a large skillet, toast pecans.  Remove from skillet.

Add butter to skillet and heat over medium until browned.  Reduce heat and stir in brown sugar.  Let brown sugar melt a bit and turn off heat.  Let cool for about 5 minutes.

In a separate bowl, mix eggs, salt and vanilla.  Stir in butter/sugar mixture and pecans.  Pour into unbaked pie shell Bake in preheated oven at 350 degrees for 45 minutes.

made this three days ago exactly as posted (im a stickler whenever i make something the first time). yumms! and i love how simple it is to make. i always kind of hated schlepping out to the grocery to get corn syrup bc i never have it...

i wil be making this next week again with a cookie bar base to make pecan bars instead of a pie.

its really nice how simplified this recipe is and how nice it turns out. thank you claire.

(also i may add cranberries to the bars, as that sounds like a really nice variation, but i leave that to the last minute. the original recipe is a definite keeper.)

claire, do you know where this recipe comes from?

Melonpan, thanks for making my pie. The recipe is one I've played around with for a long time. It's a combination of a few recipes from old Junior League books, so there is not one specific source. It was my idea to toast the pecans and brown the butter, though I've seen a lot of other people doing the same thing over the past few years, so it's not like it was anything brilliant or super-creative ;). It does make a heck of a difference in the end result.

Share this post


Link to post
Share on other sites

I just tried Dean Fearing's recipe, but substituting both sugars with Billington's dark molasses sugar. I baked it for 45 minutes as per the recipe, didn't do a proper toothpick test, let it cool and it turned out fine except it oozes. Looking at a cross-section of the pie, the top half has changed color but the bottom is still a dark brown and not solid.

What did I do wrong? I'm guessing I didn't bake it long enough. Was the substitution of more brown sugar for granulated sugar at fault? What is the purpose of the granulated sugar? Does the nature of the Billington's molasses have anything to do with it?

Share this post


Link to post
Share on other sites

What did I do wrong? I'm guessing I didn't bake it long enough. Was the substitution of more brown sugar for granulated sugar at fault?

Well, this is coming from a complete pastry hack, so take it as you wish -- but my recipe is all brown sugar and doesn't ooze at all. Sounds like either it was undercooked or there weren't enough eggs. Did you maybe use small eggs?

Share this post


Link to post
Share on other sites

I got pretty much all the ingredients, not the muscavado which I have to find out what it is first!!, but...i do have the fabulous Dufours pate sucre crust and a huge shipment of Georgia pecans......

but I'm hoping to make something a tad less gooey and one dimensional than the typical corn syrup version... this thinking brought me to this no corn syrup version which has the unusual additions of a little flour and milk:

http://allrecipes.com/Recipe/Pecan-Pie-V/Detail.aspx

except for the fact it's an ugly pie, it did get raves, but again, it's darned ugly. Ayone ever have this? Sounds a bit cookie/ blondieish....

So I looked some more and found this bloggers final version which has butter and brown sugar and a bit less corn syrup than usual and looks just gorgeous:

http://appetitivebehavior.blogspot.com/200...ii-we-have.html

then I saw it's just a souped up gooey classic so I looked at that bloggers earlier attempts and saw how she tried a really interesting version by Thomas Keller with molasses and bourbon and muscavado sugar (?!) which she botched (sounds undercooked) but sounds tasty all right....

http://nymag.com/restaurants/articles/recipes/pecanpie.htm

So for my fist attempt, do I add a little flour and milk to the Thomas Keller version- and maybe use Lyles Golden or Barley sugar syrup instead of the dreaded Karo? (Confession: I have been hoarding anything but Karo syrups for just this occasion) I also have Turbinado, can I sub this for the muscavado sugar?

Can I just put in less filling to get less goo? And the blindbaking the crust, the jury it seems is still out on that one, any suggestions?

I also saw some toffee and butterscoth versions but nothing that seemed really tasty although of course, I love that idea!

C'mon gulleteers! These pecans are burning a hole in my cupboard and I'm scared!

:shock:

Share this post


Link to post
Share on other sites

Everyone will have their personal favorite, and mine comes from the Pie and Pastry Bible by RLB. She bakes it in a tart pan, rather than a pie pan so the filling is less deep (fine by me but because it is so good, I wish there were more of it or bigger pieces!) So if you're thinking you'd like to try another version, I'd go with that one.

It is basically yolks, brown sugar, lyle's golden syrup (or dark karo syrup but it is far better with the Lyle's), cream, salt, butter cooked on the stovetop then poured over toasted pecans in a pre-baked shell, baked for 30 or so minutes. The top gets "foamy" and starts to settle down toward the end of the baking period so all you're left with are glossy pecans which you can scribble all over with dark chocolate if you want, or you can add cocoa to the filling and go for a chocolate version.

If you need the recipe from that book, PM me.

Share this post


Link to post
Share on other sites

It might be too late but I would use both bourbon and vanilla.

For a variation, would something like adding toasted coconut be a possibility?

I do not understand the cornsyrupaphobia.

If corn syrup is off putting sugar should be all the ever so much more so. No?

Could you help me understand why you are hesitant to use corn syrup?


Edited by K8memphis (log)

Share this post


Link to post
Share on other sites

I don't have any reservations about corn syrup! (well, ok, I don't like it in my kid's juice but that's a different story)

RLB recommends the Lyle's in the recipe and after trying it with the Lyle's and the dark Karo, I think it tastes better with the Lyle's. It gets rave reviews with either one but if there's a choice, go with the golden syrup.

That's an interesting twist with the coconut. Today I made brownie tarts (a rich cocoa, bittersweet choc combo with all the usual suspects baked in a tart pan) and adding coconut will be the perfect touch for the next time I make it.

Share this post


Link to post
Share on other sites

Well, the first blog recipe you linked too is very similar to my pecan pie recipe. I tested several recipes and ended up with a tart (so it would be less deep) although I've also made it as a pie and it was just as good.

2 cups pecans, lightly toasted and chopped

1 cup brown sugar

1/2 cup butter, melted

1/2 cup maple syrup

3 eggs

1 tsp vanilla

pinch salt

Mix eggs and sugar till foamy. Add salt, vanilla, butter and maple syrup. Stir in pecans and pour into pie shell. ( I partially blind bake my pie shell so it cooks all the way through.)

350 degrees until pie starts to puff up and turn golden. Cool completely before serving. If you don't like maple syrup (like if you're an alien or something) you could use corn syrup.

Share this post


Link to post
Share on other sites

I think people associate corn syrup with high fructose corn syrup.

I don't like corn syrup pecan pie. I would recommend looking for recipes for chess pie, which is the same thing only better. I have an excellent recipe (not at my fingertips, I'm at work) which is, I believe, all about butter and brown sugar.

Take a look at the Thomas Jefferson pie in Joy of Cooking. I made one once, it's unusual and delicious, I offer this up only as a sticky pie ingredient concept meme.


I like to bake nice things. And then I eat them. Then I can bake some more.

Share this post


Link to post
Share on other sites

butterscotch, if you live in a place that has no corn syrup, you'd probably substitute golden syrup for it.

In a pecan pie, I daresay it'd be fine to sub it 1 for 1 in any recipe, but Lyle's is sweeter than corn syrup.


May

Totally More-ish: The New and Improved Foodblog

Share this post


Link to post
Share on other sites

(Said with an annoying drawl):

depending on your desired effect, it's all about the light and dark Karo, and remember to rough chop your pecans. Dunno 'bout the bourbon and/or chockie; I tends to keep my hooch in the glass where it belongs.

Happy Sticky! :smile:

Share this post


Link to post
Share on other sites

not too late- i was hijacked into making brownies instead, and am baking this weekend instead! I'm going to try the combo, thanks......

It might be too late but I would use both bourbon and vanilla.

Could you help me understand why you are hesitant to use corn syrup?

as far as the corn syrupaphobia goes: well, maybe i am wrong, but i associate it with the gloppy flavorless qualities in most common pecan pie fillings.

it seems to me to be more flavorless than even white sugar! LOL. i prefer brown sugars, caramelly flavor and i know i can acheive that by scorching white sugar (i love candied nuts and brittles) , but white corn syrup? I bought Lyle's golden, Barley syrup, and molasses all in an attempt to avoid it! LOL.

I'm liking this browned butter idea from the combined thread! Very much.

I will try and post pics and will certainly report back. Don;t tell anyone, it;s my first pie since high school!

Share this post


Link to post
Share on other sites
Here's the one I've been using.  It outstanding -- smooth, rich, and sweet but not overly sweet.  It has a deep flavor from the toasted pecans and browned butter. 

Pecan Pie

3/4 cup butter

2 cups light brown sugar, packed

3 eggs

1/4 teaspoon salt

1/2  teaspoon vanilla

1 1/2 cups pecan pieces

9 inch unbaked pie shell

Preheat oven to 350 degrees F.

In a large skillet, toast pecans.  Remove from skillet.

Add butter to skillet and heat over medium until browned.  Reduce heat and stir in brown sugar.  Let brown sugar melt a bit and turn off heat.  Let cool for about 5 minutes.

In a separate bowl, mix eggs, salt and vanilla.  Stir in butter/sugar mixture and pecans.  Pour into unbaked pie shell Bake in preheated oven at 350 degrees for 45 minutes.

For those who have tried making this pie: Any reason not to use a pie crust that has been partially baked before filling? I almost never make a pie that doesn't have the crust at least partially blind baked before filling. I assume that would be fine here, but thought I'd inquire of those who have already baked this pie.

Share this post


Link to post
Share on other sites

I cannot speak for that particular recipe, but I would advise against it.

Pecan pies are moody. I laughed at my mother-in-law for serving one spooned over ice cream (it was liquid) until it happened to me, this past Thanksgiving.

Meaning that you could easily overbake a pecan pie. They appear to be baked when they are not.


I like to bake nice things. And then I eat them. Then I can bake some more.

Share this post


Link to post
Share on other sites
For those who have tried making this pie: Any reason not to use a pie crust that has been partially baked before filling? I almost never make a pie that doesn't have the crust at least partially blind baked before filling. I assume that would be fine here, but thought I'd inquire of those who have already baked this pie.

I haven't tried this recipe so I can't comment on it specifically either. I use a pate brisee for my pecan pies (we call them flans :wink: ) and always par-bake the crusts. My filling is a mixture of dark corn syrup, brown sugar and butter.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Panaderia Canadiense
      Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
       
      The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
       
      What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
       

    • By Daily Gullet Staff
      by David Ross

      I was pushing my shopping cart through the aisles of Yoke’s Supermarket on a recent “Fresh Friday,” when a spritely-sounding young woman announced over the public address system, “Attention shoppers, attention shoppers, two minutes until the next Cakewalk, two minutes.” Frozen with suspense and the anticipation of winning one of Yoke’s chocolate crème de menthe cakes, I stood pat on the number 36 yellow flower pasted on the floor in front of me. I wasn’t going to budge off that number 36 -- I wanted a cake. While I waited to hear my number called, I was overcome with a sense of nervous anxiety --the same emotion I had felt as a young boy waiting to win a cake when I was seven years old. I wondered why a boyhood fascination with winning a cake still left me with such a deep, lasting hunger some 47 years after I first danced a Cakewalk.

      What was it that tugged at my heart, telling me to delve deeper into the meaning of the Cakewalk? Why did I sense that there was an underlying truth I hadn’t discovered as a child? The only way I could unveil the mystique behind my relationship with this odd little dance to win a cake would lie in retracing the footsteps of my childhood, setting forth on a quest to discover the history of the Cakewalk.

      + + +
      We moved to Salem, Oregon from The Dalles, in the Summer of 1964, when my Father, Edgar Ross, accepted a position at the Oregon Department of Agriculture in the Commodity Commissions Bureau. My parents settled on a ranch-style, three-bedroom home on the corner of Ward Drive and 46th Avenue in the new community of “Jan Ree” Gardens. Our lot was bordered by new homes on two sides and to the East was a field of Blue Lake bush beans that would soon be consumed by the encroaching development. Mother and Father shared a few details about our new home. It had a second bathroom, a wood-paneled living room and an unfinished family room that my father promised would have a metal wood stove. But they kept one little secret from my sister and me until we were a block from our final destination on the day we drove to Salem -- our new house was next door to the grade school. I didn’t know whether to feel good or sick at the thought of living next door to the school where I would spend the next five years.

      Hayesville Elementary School was typical of the architecture of grade schools built in the early 1960’s-an L-shaped, non-descript building painted in drab green and grey. The assembly room, cafeteria and administrative offices anchored the building with the classrooms jutting out from the principal’s office. I started the school year in Mrs. Rhonda Sample’s second grade class. She was young, blond and attractive, totally unlike the spinster vision I had of the teacher that awaited me at my new school. The highlight of the school year was the annual “Open House at Hayesville.” Students showcased their talents, dazzling parents with displays of frogs and snakes in aquariums, samples of cursive writing on paper chains hung over the blackboard and paper mache busts of historic American figures like Thomas Jefferson and George Washington. Mothers and fathers could take a tour of the gleaming, stainless steel kitchen where Mrs. Fox prepared our hot lunches each day-warm, billowing cinnamon rolls dripping with powdered sugar frosting and her buttery, oven-fried chicken. But the most anticipated event of Open House at Hayesville was the annual Cakewalk Raffle -- a silly fun dance around the classroom. The winner won a cake and the proceeds went to fund other activities at school.

      We cut footprints out of colored construction paper and pasted them in a large circle on the spotless, pink vinyl-tiled floor. Each “foot” was given a number from one to twenty. Red, white and blue streamers were tacked on the outer walls and then brought to the center of the ceiling to define the center point of the cakewalk circle. When the room was ready, Mrs. Sample turned on the lights and opened the door, welcoming a parade of Mother’s who pranced into the room carrying Tupperware cake caddies, Pyrex baking dishes, glass cake domes and disposable aluminum trays coddling their precious cake creations.

      Three long tables were placed against the wall and covered with proper linen tablecloths. The tables served as the stage upon which the cakes would strut their stuff. The chorus line of cakes went on and on through the annals of cakedom-Chiffon, Angel Food, Devils Food, Sponge Cake, Pound Cake, Marble Cakes, Chocolate Torts and Jelly Rolls. There were cakes garnished with coconut, dusted with nonpareils, frosted with peanut butter, sprinkled with peppermints, and dotted with spiced gum drops. I entered the Cakewalk over and over until I won, seemingly always at the end of the evening when very few of the best cakes were left on the table. While Mother’s “Burnt Sugar Cake with 7-Minute Frosting” was good, it would be a total embarrassment in front of ones classmates for a kid to choose the cake made by his mother. No, should I win the Cakewalk and should it still be available, I would choose the Spiced Praline Crunch Cake made by Bernie Bennett’s Mother.

      The historical importance of the Cakewalk wasn’t a part of Mrs. Sample’s second-grade curriculum at Hayesville in 1964. Living in the Pacific Northwest, we were insulated from the racial struggles of the South at that time. I was a young white boy in a middle-class American family. I led the colorful life of a kid, yet I lived in a country that saw only shades of black and white.

      Only three years before my second grade, in the Spring of 1961 the Freedom Riders set out on a campaign to test the Supreme Court Ruling that upheld the segregation of blacks and whites at bus depots, waiting rooms, lunch counters and restrooms throughout the South. The Freedom Riders were met with ignorance and violence. African-Americans couldn’t drink from the same water fountain I drank from. I never knew.
      + + + The Cakewalk played an important role in the history of America -- a long-forgotten chapter that tells the story of the struggles forced upon the enslaved, who in spite of their burdens rose above the oppression of race and found a new form of the expression of freedom.

      The seeds of the Cakewalk were sown in the segregated deep South sometime around 1850, as a parody of the way plantation owners escorted their ladies into a formal ball. The women wore long, ruffled dresses of silk and glass beads with long, white gloves that reached above the elbow. The gentlemen were outfitted with top hats and tail coats. Couples pranced and paraded into lavishly decorated ballrooms, arm-in-arm in high-stepping fashion, marching into the center of the party, often to the music played by a banjo-strumming fiddler who worked in the fields.

      The winner of the dance contest sometimes won a cake presented by the master of the house, leading many to think this is where the name the “Cakewalk” comes from.

      African-American slaves who watched the proceedings took the dance on as their own in the yards outside their shacks, mocking what they saw as the frivolous customs of the plantation owners. According to the oral histories of slaves and their descendants, the Cakewalk was a marriage of traditional African tribal dances and rhythms combined with the dance steps of the upper classes. When the land barons and ladies saw the slaves dance, they missed the satirical element entirely, but the popularity of the Cakewalk had been established among the elite and it now transcended the boundaries of class.

      Wealthy farmers went on to sponsor competitions between plantations and the dance moved to large cities in the South and then to the East where it became a staple of traveling minstrel shows and ultimately to Vaudeville, the lights of Broadway and throughout Europe.

      On January 1, 1863, President Lincoln issued the Emancipation Proclamation with these humble words, “all persons held as slaves within any State or designated part of a State, the people whereof shall then be in rebellion against the United States, shall be then, thenceforward, and forever free.” Inspired by the renewed freedom gifted to them through Emancipation, a freedom that allowed them to express themselves openly through dance and music, African-Americans led a creative revival that would usher in new forms of dance and music that had never before been seen or heard. The artistic contributions of former slaves and their descendants would forever change the creative landscape in America.


      From this humble beginning in the sweltering, humid heat and back-breaking work of picking cotton, African-American artists penned the notes of a new from of music called ragtime that would eventually evolve into jazz. It was the Cakewalk, unintentionally and ironically, that crossed the bounds of race and class status as it burst into the popular consciousness of America By the 1890’s, African-American actors, dancers and musicians had started forming their own production companies and staged versions of the Cakewalk became all the rage.

      Scott Joplin, (1867-1917), was an early musical pioneer of the Cakewalk style of music. Known as the “King of Ragtime,” Joplin wrote and performed in the style of rag—a combination of dance and marching music entwined with the “ragged” rhythms and soul of African music. One of Joplin’s most famous pieces was “The Ragtime Dance,” (published in 1902), that included a Cakewalk:

      “Turn left and do the “Cakewalk Prance, Turn the other way and do the “Slow drag, Now take your lady to the World’s Fair and do the ragtime dance. Cakewalk soft and sweetly, be sure your steps done neatly.”

      The vaudeville team of Mr. Egbert Williams and Mr. George Walker were two of the first African-Americans to take their musical show on the road in a grand scale. Crowds packed into The New York theatre in 1903 for 53 stunning performances of song and Cakewalk dances in William’s and Walker’s new production “In Dahomey” -- the first all-black musical to be performed on a grand scale in a major Broadway venue. After its raging success in America, “In Dahomey” crossed the Atlantic, performing for seven months of standing-room-only audiences at the Shaftesbury Theatre in London before returning to New York.

      By the turn of the century, Americans were moving off farms and into towns and cities in record numbers. Ragtime music transformed into a new genre called “Jazz,” with emerging talents like Jelly Roll Morton, Louis Armstrong and Duke Ellington playing at the Cotton Club in New York.

      By 1930, the public fascination with dance theatre began to fade as America was lured by the intrigue of other forms of entertainment like talking motion pictures. But the early concepts and the heritage established by the Cakewalk endured throughout the twentieth century and into the 21st, namely, as a contest to raise money at church socials and school functions. The Cakewalk also delivered new words into the American vocabulary-“take the cake,” and “it’s a real cakewalk,” are terms used to refer to something that is “the best,” or a job easily done. Cakewalk software is a cutting-edge firm today that produces award-winning digital audio and recording software to the music industry.

      + + +
      I’m nearing my 54th birthday in November, some 46 years removed from my second-grade class. I had been lost until that Cakewalk at Yoke’s, yet now I’m found. I’ve learned a lesson in respect through the Cakewalk -- a lesson that taught me how emancipation allowed the enslaved to express themselves through music and dance. A lesson that freedom is an unalienable right bestowed upon all Americans. I’ve gained a deep appreciation for the place that this little ditty we call the Cakewalk plays in the history of America, opening our eyes to a world that was color blind.

      I found my personal truth in the Cakewalk -- a truth far richer and deeper than the dreams of a boy winning a cake.

      * * *
      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food and reviews restaurants. He is on the eGullet Society hosting team.
    • By JohnT
      I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By Tennessee Cowboy
      I'd like help from anyone on making the best Pistachio Ice cream.  This forum is a continuation of a conversation I started in my "introduction" post, which you can see at 
      I recently made Pistachio ice cream using the Jeni's Ice Cream Cookbook.  I love Pistachio ice cream, so I've launched an experiment to find the best recipe.  I am going to try two basic approaches:  The Modernist Cookbook gelato, which uses no cream at all, and ice cream; I'm also experimenting with two brands of pistachio paste and starting with pistachios and no paste.  Lisa Shock and other People who commented on the earlier thread said that the key is to start with the best Pistachio Paste.    
      Any advice is appreciated.  Here is where I am now:  I purchased a brand of pistachio paste through nuts.com named "Love 'n Bake."  When it arrived, it was 1/2 pistachios and 1/2 sugar and olive oil.   I purchased a second batch through Amazon from FiddleyFarms; it is 100% pistachios.  I bought raw pistachios through nuts.com.  The only raw ones were from California.  If anyone has advice on using the MC recipe or on best approaches to ice cream with this ingredient I'd appreciate them.  I will report progress on my experiment in this forum.
  • Recently Browsing   0 members

    No registered users viewing this page.