WBEZ | Pumpkin pie http://www.wbez.org/tags/pumpkin-pie Latest from WBEZ Chicago Public Radio en Religion, politics and great pumpkin pie http://www.wbez.org/blogs/louisa-chu/2012-10/religion-politics-and-great-pumpkin-pie-103121 <p><p style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/bbpumpkinslice_0.jpg" style="height: 411px; width: 620px; " title="Pumpkin pie with pumpkin seed brittle and whipped cream in a graham cracker crust at Bang Bang Pie Shop (WBEZ/Louisa Chu)" /></p><blockquote><p>&quot;There are three things you must never discuss with people: religion, politics, and the Great Pumpkin.&quot;</p><p>&mdash; Linus van Pelt, <em>It&#39;s the Great Pumpkin, Charlie Brown</em></p></blockquote><p>Poor Linus. What would he do this election year? Me, I must discuss the great pumpkin pie I tasted last Friday at <a href="http://www.bangbangpie.com/">Bang Bang Pie Shop</a>. It was the <a href="http://www.wbez.org/blogs/louisa-chu/2012-09/thirdspace-bang-bang-pie-shop-102399">new pie shop</a>&#39;s first ever pumpkin pie, on the first day of its release. Head pie maker/co-owner Megan Miller uses <a href="https://twitter.com/bangbangpie/status/256453818437496832">real pie pumpkins</a> to make an old fashioned filling for her signature graham cracker crust, which nearly candies and caramelizes around the custard. The dish is topped with real whipped cream and her pumpkin seed brittle, which elevates this home-style slice to elegant plated dessert. And yes, Miller makes the delicate honeycomb brittle with seeds from the pumpkins.</p><div class="image-insert-image " style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/bbpumpkin.jpg" style="height: 411px; width: 620px; " title="Pie pumpkin at Bang Bang (WBEZ/Louisa Chu)" /></div><div class="image-insert-image ">You may remember last year I revealed the <a href="http://www.wbez.org/blog/louisa-chu/2011-11-23/truth-about-pumpkin-pie-94245">truth about pumpkin pie</a>: Most pumpkin pies are not pumpkin, but squash instead, much of it grown in Morton, Ill.,&nbsp;&quot;<a href="http://www.mortonpumpkinfestival.org/">The Pumpkin Capital of the World</a>&quot; and home of&nbsp;<a href="http://www.verybestbaking.com/Libbys.aspx">Libby&#39;s</a>.&nbsp;<a href="http://www.wbez.org/node/94245#comment-452232023">One commenter asked</a>, &quot;How many hours can pumpkin pie sit on the counter before I can refrigerate it?&quot; The much belated short answer: two hours, according to the USDA&#39;s Food Safety and Inspection Service Two-Hour-Rule, mentioned on their <a href="http://www.fsis.usda.gov/oa/pubs/holiday_goodies1.pdf">holiday goodies fact sheet</a>.&nbsp;</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/bbpumpkinpie.jpg" style="height: 411px; width: 620px; " title="Whole pumpkin pie at Bang Bang (WBEZ/Louisa Chu)" /></div><div class="image-insert-image ">In case you missed <a href="http://www.wbez.org/blogs/louisa-chu/2012-10/eat-drink-bucktown-apple-pie-contest-great-highwood-pumpkin-fest-and-more">my mention</a>, the <a href="http://highwoodpumpkinfest.com/">Great Highwood Pumpkin Festival</a> kicks off Thursday, culminating in an attempt to break the world record for most lit jack-o-lanterns with 32,000 pumpkins. It bears repeating because it&#39;s one of our most spectacular &mdash; yet surprisingly unknown &mdash; local fests.&nbsp;</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/bbdavemegan.jpg" style="height: 411px; width: 620px; " title="Dave and Megan Miller at Bang Bang (WBEZ/Louisa Chu)" /></div><div class="image-insert-image ">Evidently many headline writers couldn&#39;t resist;&nbsp;<a href="http://www.washingtonpost.com/lifestyle/food/in-year-of-severe-drought-farmers-say-pumpkin-crop-looks-like-rare-smashing-success/2012/10/10/8517d95c-12aa-11e2-9a39-1f5a7f6fe945_story.html">every</a> other <a href="http://moneyland.time.com/2012/10/11/pumpkin-prices-higher-as-crop-successfully-endures-drought/">report</a> says this year we&#39;re having a smashing pumpkin season, not in spite the drought, but because of it: Pumpkins like hot dry weather.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">Perhaps the Great Pumpkin heard our prayers after all.</div><div class="image-insert-image " style="text-align: center; "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/bbpumpkinplain.jpg" style="height: 411px; width: 620px; " title="Pumpkin pie with whipped cream only at Bang Bang (WBEZ/Louisa Chu)" /></div></div></div></div><p>&nbsp;</p></p> Mon, 15 Oct 2012 12:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2012-10/religion-politics-and-great-pumpkin-pie-103121 The Ultimate Pumpkin Pie http://www.wbez.org/blog/claire-zulkey/2011-11-18/ultimate-pumpkin-pie-94185 <img typeof="foaf:Image" src="http://llnw.wbez.org//blog/photo/2011-November/2011-11-18/5124722943_d1d0981ab7.jpg" alt="" /><p><p><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-November/2011-11-18/5124722943_d1d0981ab7.jpg" style="margin-right: 10px; margin-top: 10px; margin-bottom: 10px; float: left; width: 300px; height: 208px;" title="Note: Pumpkin Pie picture is not 'The Ultimate Pumpkin Pie' (Flickr/Christopher Porter)">Isn't it kind of silly when news outlets provide Thanksgiving tips and tricks a day or two before Thanksgiving? I don't know anybody who hosts the meal who decides mere hours before the meal what they're going to make. My mom starts weeks ahead, for instance, baking her pumpkin bread and strawberry sparkle muffins and freezing them before the big meal.</p><p>That's why it's this week and not next week that I'll share with you her recipe for "The Ultimate Pumpkin Pie" (via a 1993 <em>Bon Appétit.</em>) Before this recipe came along, I could take or leave pumpkin pie. Pumpkin often tastes like old people food to me (and you know exactly what I'm talking about.) I think it's the bit of apricot preserves that makes this recipe come alive, and the beautiful crust doesn't hurt either.</p><p>My cousin Regina, who is the ultimate Thanksgiving fan in my family, is absolutely rabid for this pie. Each year my mom makes Regina her own pie to take home just because her one-woman fan club for this pie is so vocal. My mom doesn't do this for everyone, you know. Not even her own daughter. Ahem. So if you want to check out the recipe that's driven one young woman so insane that the chef bakes her her own pie just to keep her satisfied, read on:</p><h1 class="fn"><a href="http://www.epicurious.com/recipes/food/views/The-Ultimate-Pumpkin-Pie-826">The Ultimate Pumpkin Pie </a></h1><p>&nbsp;</p><p class="summary_data"><strong>yield:</strong><span class="yield"> Serves 8</span></p><div class="truncatedTextModule summary padTop14" id="recipeIntroText"><span class="truncatedTextModuleText">Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. </span></div><div class="truncatedTextModule summary padTop14">&nbsp;</div><p>(a note from my mom: "You might want to warn your readers:&nbsp; it calls for a 16 oz. can of pumpkin but lately I've found that a can of pumpkin weighs just 14 oz.")</p><p>Ingredients:</p><p><strong>Crust</strong></p><ul class="ingredientsList"><li class="ingredient">1 1/4 cups all purpose flour</li><li class="ingredient">1/2 cup powdered sugar</li><li class="ingredient">1/2 cup (1 stick) chilled butter, cut into pieces</li><li class="ingredient">3 tablespoons whipping cream</li></ul><p><strong>Filling</strong></p><ul class="ingredientsList"><li class="ingredient">3/4 cup sugar</li><li class="ingredient">1 tablespoon packed golden brown sugar</li><li class="ingredient">1 tablespoon cornstarch</li><li class="ingredient">2 teaspoons ground cinnamon</li><li class="ingredient">3/4 teaspoon ground ginger</li><li class="ingredient">1/4 teaspoon (generous) salt</li><li class="ingredient">1 16-ounce can solid pack pumpkin</li><li class="ingredient">3/4 cup whipping cream</li><li class="ingredient">1/2 cup sour cream</li><li class="ingredient">3 large eggs, beaten to blend</li></ul><ul><li>1/4 cup apricot preserves</li></ul><div>Preparation:</div><div><p>For crust:<br> Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.</p><p>Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.</p><p>Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.</p><p>Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)</p><p>For filling:<br> Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.</p><p>Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)</p></div></p> Fri, 18 Nov 2011 17:11:00 -0600 http://www.wbez.org/blog/claire-zulkey/2011-11-18/ultimate-pumpkin-pie-94185 Friday Foodie Forecast: Halloween Treats http://www.wbez.org/dolinsky/2010/10/friday-foodie-forecast-halloween-treats/40432 <p><p>Who says that Halloween sweets are only for kids? In honor of the upcoming holiday, satisfy your sweet tooth with a pastry from the Halloween Pastry Market in Logan Square, learn about chocolate and confectionery production at the &quot;Sweet Home Chicago&quot; exhibit, or do some grown-up trick-or-treating in the form of a chocolate tasting at Vosges.&nbsp;</p><p style="text-align: center;"><img style="width: 500px; height: 304px;" src="http://www.thebakedescape.com/i/creations/chocolate-pecan-pie.jpg" alt="" /></p> <p style="text-align: left;"><strong><!--break-->Logan Square Kitchen's Halloween Pastry Market</strong></p> <p style="text-align: left;">On Saturday, October 30 and Sunday, October 31, <a href="http://www.logansquarekitchen.com/">Logan Square Kitchen</a> will showcase treats from small-batch pastry artisans as part of its Halloween Pastry Market. The market will feature special Halloween creations from vendors such as <a href="http://www.macaronchicago.com/">Macaron Chicago</a>, <a href="http://www.saltedcaramel.net/">Salted Caramel</a>, <a href="http://www.nicecreamchicago.com/Site/nice_cream_chicago.html">Nice Cream</a> and many more, and attendees can purchase sweets to take home. The market will run from 10 a.m. to 3 p.m. on both days at the Logan Square Kitchen, 2333 N. Milwaukee Avenue, and admission is free for children and $1 for adults. (Note: the last pastry market they did - before Valentine's Day - was a huge hit, so get there early).</p> <p style="text-align: left;"><strong>Sweet Home Chicago: A Lecture on Chocolate and Confectionery Production in Chicago</strong></p> <p style="text-align: left;">Learn about chocolate and confectionery production and technology in Chicago from Beth Kimmerle on Friday, October 29 at 4 p.m. Kimmerle, the author of <span style="text-decoration: underline;">Candy: The Sweet History</span> and <span style="text-decoration: underline;">Chocolate: The Sweet History</span>, is also the curator of the &quot;Sweet Home Chicago&quot; exhibit in the John Crerar Library, which is currently on display. The lecture will take place in the Kathleen A. Zar Room of the John Crerar Library, 5730 S. Ellis Avenue, and admission is free.</p><p style="text-align: left;"><strong>An Evening of Deviant Delicacies at Vosges</strong></p> <div class="mceTemp mceIEcenter"><dl> </dl></div> <p>Celebrate Halloween in haute style on Thursday, October 28 at 6 p.m. at <a href="http://www.vosgeschocolate.com/">Vosges Haute-Chocolat</a> for a masquerade and chocolate tasting. Taste a variety of chocolates paired with special libations, and be sure to dress up in the costume contest for your chance to win private chocolate and wine pairing. Admission to the event is $30, and attendees will receive 10% off all purchases made during the event. To RSVP, call (773) 296-9866. Vosges is located at 951 W. Armitage.</p> <p style="text-align: left;"><em>- Samantha Rollins</em></p></p> Fri, 22 Oct 2010 13:00:00 -0500 http://www.wbez.org/dolinsky/2010/10/friday-foodie-forecast-halloween-treats/40432