Posts Tagged ‘baking’

In Search of Pie to Die For

If you know me or at least read my blog, you’ll know that my Swiss Miss Mom is a most delectable baker, with pies being a specialty. Anyone and everyone who is fortunate enough to catch me on an unselfish pie Sunday and who has tasted as little as a forkful will testify to the maximum level of deliciousness she delivers. Unfortunately, it’s been about a year since she has been well enough to perform her culinary craft, and that leaves me, family and friends pieless!

I have been in search of backup pie for years. Nothing is ever as good as Mom’s European love touch that forms every golden crust. I thought for certain that my favorite Italian pastry shop Pasticceria Rocco’s would deliver, but for me, it’s the one thing they fall short on.

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The dough is more like a sweet cookie crust and thick; I require flaky and thin pie crust, not a thick tart frame. It is good under another definition but not “pie”.

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I receive lists in food-oriented e-blasts of the “best pie in the country”, but it doesn’t help me when they are located 3,000 miles away in San Francisco or when I merely see a photo of a pie with a half-baked blonde-colored crust! Oh no; dough! However, one such establishment was on a list of best pies in Bergen County, NJ. I couldn’t imagine any of the mostly American bakeries in this county being able to deliver a Pie worth Dying for.IMG_4984Erie Bakery in Rutherford’s web site lists both sweet and savory pies, scones, muffins – more like European breakfast baked goods – no icing or color. So I happened to be passing the exit on the way back from a business meeting and took a quick detour to find a cute bakery with a window counter and a handful of stools. I immediately put it to the test by trying the pear-crumb muffin and the burnt banana bread. Everything is made on premises. I was quickly ready to graduate to pie. Unfortunately, only whole pies can be purchased. Surprisingly, there was no standard apple pie. Varieties include Buttermilk

Sweet Potato, Bourbon Pecan, Pumpkin Pepita, but I went with the Salted Caramel Apple Crumb. It was about 15 minutes before I couldn’t resist the temptation of the taste test. In went the fork, and when there was a slight struggle getting the prongs to easily go through the bumps in the crust, I knew there was great potential here.

 

 

 

 

IMG_4988At $30, this pie better have a lot of love packaged. It embraced me, and I felt as close to home as I’ve been on Sundays a year prior and past. Next came the judge and jury though. I was then on my way to visit mom. Even though she hasn’t been completely herself these days, I approached with the box and a plastic fork, opened it up and put it in front of her. Nothing was said, but the fork went from box to mouth repeatedly, and her fingers broke off that bumpy end. There was a pause as it rested in her mouth awaiting a verdict. It got a nod – passing grade. An hour later Dad called and said, “By the way, that pie you let me taste was very good.” So far, it leads the race in the chase towards Mom’s pies, even though they will always be a lap ahead of the rest of the pack. Finally, something can join the race as a temporary substitute.

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Sunday Baking

Fruit Loops, Wise, Coca Cola and any other chemical-laden ‘food’ products were never welcomed guests at our door when I was growing up. They never saw the inside of our home, and I believed – and in a sense still do – that those names only resided in the bad kids’ homes. Except, now, I think of it more as the bad parents’ homes.

We ate my mom’s home-cooked meals seven nights a week, but we weren’t deprived of a rewarding treat; it came typically on a Sunday. It’s a shame that back then I was on the opposite side of the foodie track – I only ate to survive. Not only did I not appreciate it, but eating was a chore. Sweets had no bargaining power for obedience. That was reaffirmed by a photo I just came across: I was nine years old, and there was a chocolate Gugelhupf cake with melted marshmallow icing, sitting on the table, getting zero attention from my goofy eyes.Picture

Every Sunday, nowadays, I look forward to the approximate 3 p.m. call: “Do you want dessert and coffee?” She must know by now that this is a rhetorical question, unless I’m more than 200 miles away (and even then, I would say, “in a few hours”). There’s never a standard name for the dessert of the week. They’re usually self-titled, “Rosmarie’s something something Special,” and they range in ratings from very-good to damn-that’s-good to incredible.

In European style, the sugar content is probably half of what Americans are accustomed to. I recognized the similarities when recently touring Germany. I always thought Mom was a little “out there” with her need to put at least a shot of kirschwasser (cherry brandy) into every dessert she makes, be it in the icing or the cake layers or the fruit. But I indulged in a slice of Black Forest Cake while, naturally, in the Black Forest region, and realized when I was giggly at the end of consuming this kirsch-soaked piece, that Mom is actually conservative in her doses.

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This birthday, I was enjoying cake made by a restaurant in Lake Titisee. I was nearly 4,000 miles away from my usual Sunday dessert call, and it was quite good, but I longed for my special-request pie. She must have read my mind, though. Upon returning home from the two-week vacation, two days after my birthday, I opened the empty refrigerator to find a decadent home-made gift. “Wow, what is that Mom,” I asked on the phone immediately. “It’s kind of like a tart coated with apricot jam, filled with white chocolate mousse, chocolate shavings, topped with fresh, split figs, and of course…..some kirsch.” It always works!

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The Swiss Miss W’s Baking Creations – Black Forest

What makes a good Black Forest cake? For me, it’s either great or it’s not a black forest. Foremost, the cake must be moist! After the layers are baked….here’s the winner…..Am I supposed to give this away in America?………..mix one shot of kirschwasser (if you have the means, get the real stuff from Switzerland) and some sugar water, and brush the layers using a pastry brush just until absorbed. Don’t worry. It’s not enough to impact your BAC too much, but it does give the cake a nice little kick.

Now there’s always the decision of raspberry or cherry filling in between the layers. Traditionally, the cherry complements the kirsch, but raspberry pairs oh so nicely with the chocolate.

For heaven’s sake, fresh whipped cream is so easy and quick to make! Don’t use that stuff that is exactly like the foamy mousse hair product in a can. The final touch — get a knife and make the chocolate curls on top.