Near an open window

When you take a bite of strawberry shortcake—an action that is typically preceded by licking homemade whipped cream from a bowl—something carefree and lighthearted happens. I’m not sure that I can do it justice, but I almost always want to eat shortcakes outside, in the warm evening air, or near an open window. 

In an earlier draft of this entry, I toyed with the image of sitting on a swing, dangling my toes in the cool grass (almost identical to the one that I conjured two years ago in this post about strawberries and cream.) The image endures—this is really how it feels to consume them. There is something so innocent about the prospect of this dessert, something so naive and so earnest, that I am utterly flooded with a million-and-one cliché metaphors of childhood summers when I think of it.

In the summers of my youth, I remember eating macerated strawberries on thick slices of store-bought angel food cake—fluffy and sticky and caramelized on top, the bites of cake disappeared like air onto your tongue. Or there were those little pre-packed shells, labeled “shortcakes,” which were inexplicably yellow and subtly indented, like the rim of a volcano, to contain your fruit. Shortcakes, in other words, have an air of nostalgia. 

These particular shortcakes bring the deep roasted flavors of pie together with a more adult take on the classic shortcake. The shortcakes are made with rye, which creates a nuttier and heartier biscuit, and the macerated fruit is roasted until its juices are caramelized, instead of raw and dripping with sugary liquid. 

They were good. I can comfortably say that. But they weren't the shortcakes of old. I'll admit that I missed the simple—even store-bought—variety when I had these. I might have been happier merely eating my berries straight out of a bowl with heavy dollops of unsweetened whipped cream. Maybe if I was feeling fancy, I would have infused the cream with chamomile, but that's about as far as I think you need to ever go where ripe strawberries are concerned. 

But, if you are looking for something a little more grown up, something a little more complex and decadent; if, unlike me, you are not unjustly searching the bottom of the whipped cream bowl for traces of Mnemosyne (I can't help myself), you will be wholly satisfied. You will inspire oohs and aahs because you will have managed to pull the flavors of strawberry rhubarb pie into a shortcake. You will have rescued the shortcakes themselves from the doldrums of nostalgia (weep), and you will be happily living in the present (is that how it works?).

Two last little pieces of advice before you go forth this holiday weekend eating all manner of unsentimental sweets: seek fresh air when you eat this, if only from the breeze from an open window; and don't skip the whipped cream.

P. S. Something else to do with rhubarb.

Rye Shortcakes with Roasted Strawberries and Rhubarb
Adapted from Food52

Notes: In this version of the recipe, I simplified the ingredients a bit, omitting the ginger and vanilla bean (I really just can't afford vanilla beans at roughly $8 a pop). I also did something crazy before I roasted the fruit—I tried it raw, strewn over a warm biscuit, with plenty of cream, in the manner of this salad. The rhubarb was too tart, so I roasted the fruit as instructed. This might works for you, however, if you cut back the amount of rhubarb and up the sweeteners.  

Shortcakes:
1 cup rye flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons sugar
6 tablespoons unsalted butter, cold, cut into 1-inch cubes
3/4 cups chilled heavy cream
1/3 cup chilled buttermilk (or substitute)

Heavy cream or milk to brush on top
2 tablespoons turbinado sugar for sprinkling

Fruit:
16 ounces strawberries, hulled and cut in halves or quarters
2 stalks rhubarb, thinly sliced on the bias
2 tablespoons honey
2 tablespoons sugar
A squeeze of lemon

Whipped cream:
1/2–3/4 cups heavy cream

Garnish:
Mint leaves, torn

Make the shortcakes. Preheat the oven to 400 degrees and line a baking sheet with parchment. In a large bowl, lightly whisk together the dry ingredients (flours, baking powder, baking soda, salt, and sugar). Cut the butter into the flour mixture with a pastry blender or two knives, until only pea-sized pieces of butter remain. Make a well in the center of the flour mixture, and add the cream and buttermilk. Toss it gently with a spoon until it is just combined (it is okay if some dry areas remain).

Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1-inch thick, and fold it in half. Gently press it into a 1-inch thick rectangle again, and repeat once more, folding in the opposite direction.

Using a floured 2-1/2 inch round cutter, or the rim of a drinking glass, cut out the shortcakes. Reform the scraps (be gentle on the dough) and cut out more shortcakes. You will end up with 8 to 10.

Place the shortcakes on the baking sheet, and place the baking sheet in the freezer for 10 minutes. When the shortcakes are chilled, brush the tops with milk or cream, and sprinkle generously with sugar. Bake until they are nicely browned, about 25 minutes.

While the shortcakes are cooling, prepare the fruit. Turn the oven down to 375 degrees. In a medium bowl, toss together the strawberries, rhubarb, honey, sugar, and lemon juice. Allow the mixture to sit for about 10 minutes, then spread the fruit and juices out on a parchment-lined baking sheet. Bake for about 20 minutes, or until the fruit is soft and the juices are slightly caramelized.

In another bowl, whip the cream with a whisk by hand until it holds together as a mass, but is still somewhat soft (a balloon whisk is ideal for this job).

Assemble the shortcakes by slicing open a shortcake, and layering it with strawberries and cream. Scatter torn mint leaves around the whole thing.

The question of pie

I’ve been stumped for a few days trying to write about pie. The blank entry has sat open on my computer screen all week with the words “the question of pie…” scattered between other thought fragments, including “the light was harsh that morning,” “I have never given much attention to pie,” “I don’t know how to write about pie” (among other real literary gems, let me tell you). Then, this morning (in the shower), I found my entry in the form of a neon sign of a Native American chief in headdress, glowing along Route 82 in a place called West Taghkanic. (Stay with me here, as I try to make my way, circuitously, back to pie.) 

The West Taghkanic Diner is an unremarkable culinary venue in the ostensible middle of nowhere. It is located “upstate,” in the region where my family would go in the summertime to escape the New York City heat and smog. I won’t bore you with pastoral scenes of little Vera frolicking in the pristine country pastures with her twenty-pound Maine Coon cat. Suffice it to say that these times in the country were the source of many, if not most, of my childhood memories. 

But the diner, along a “highway,” in its retro metal casing, with its glowing neon—offensive, yet charmingly nostalgic—Indian head, was where we would occasionally eat. Here, I would often order Strawberry Rhubarb pie (among other “American” classics like fried chicken and stuffed shells). The crust of the pie was gummy and soggy and again, unremarkable, especially when compared to the crust my mother could make; but the filling was another world altogether: tart and sweet and sticky and supple and vibrant red/pink, oozing every which way as you speared small bits with your fork. 

This diner is where I end up mentally when I try to retrace my history with pie; when I try to discover why it disappeared from my cooking (and writing) vocabulary for many years. And herein lies a possible answer: However fondly I remember my experience of consuming pie at the West Taghkanic Diner—and however much I loved it—I was aware, even then, that it was somewhat pitifully prepared. We were probably eating frozen berries; the crust was probably comprised primarily of lard; it had probably been sitting out on the counter for days. Its humility and simplicity were aspects that I liked; its dilapidated presentation and subpar ingredients may be what locked it in the memory-gates of childhood, to be discounted as a baking priority forevermore. 

Until… 

1) I took up with a pie-loving man, who insists, against all arguments, on its greatness (even when it is soggy and gelatinous); and 2) the emergence on the scene of The Four & Twenty Blackbirds Pie Book. 

This book recaptures all of the promises of diner pie, but elevates it to a state of sublimity. It takes the homely proposition of fruit and butter and crust and makes it seasonal and uncommon, simple yet familiar. Its pages are filled with recipes for pies like Chamomile Buttermilk, Lemon Chess, Salty Honey, Rhubarb Custard, Honey Lavender, and Apple Rose. It advocates for fresh ingredients that are in season and locally sourced. (However cliche that might be at this point, it is still what makes something good.)

My recent venture from this book is the Strawberry Balsamic pie. This pie marries sweet and tart like your classic Strawberry Rhubarb, but the balsamic adds a complex, almost earthy note to what is otherwise a lighthearted, summertime dessert. If the strawberries are ethereal, which they should be when they are fresh and local, the balsamic is firmly rooted: all wood, grit, and soil.

The juices of this pie are a deep, sticky crimson. There is something moody about it, because it is rather sophisticated for a pie, yet it still feels effortless and carefree. The all-butter crust—tender, fragrant with apple-cider vinegar, latticed prettily, and encrusted with demerara sugar—is the perfect foil. Above all, it is a happy dessert (can I say that?), because it is sweet, berry-heavy, balanced, oozy, and fresh. 

If you share this with friends, you don't have to worry about it keeping very long, and I would suggest that this is the best way to “deal” with a whole pie. Let hours of work turn into minutes of eating, and an empty pie plate sticky with juices and crumbs be the only thing left behind. I would recommend eating this out of doors, in the spring or summertime air. You might want to bring along a twenty-pound feline, too, if you can find one lying around. 

P.S. Thanks to R. and B. for the great party that spurred this pie into existence. 


Strawberry Balsamic Pie
Adapted from The Four & Twenty Blackbirds Pie Book

Crust:
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
2 sticks unsalted butter (cold, cut into 1/2-inch chunks)
1 cup cold water
1/4 cup apple-cider vinegar
1 cup ice cubes

Filling:
1/4 cup plus 3 tablespoons granulated sugar
2 pounds organic strawberries (washed, hulled, and quartered)
1 small apple (I used Golden Delicious)
2 tablespoons balsamic vinegar
2–3 dashes Angostura bitters
3/4 cup packed light brown sugar
3 tablespoons cornstarch (or ground arrowroot)
1/2 teaspoon kosher salt
2–3 grinds of black pepper

Finishing:
Egg wash (1 egg whisked with 1 tablespoon water and a pinch of salt)
Demerara sugar

Make the crust. Gently combine the flour, sugar, and salt together in a large bowl. Add the chopped butter pieces, toss briefly in the flour to coat, and then, using a pastry cutter or two knives, cut the butter into the flour mixture until it is mostly combined. There should still be pea-sized pieces of butter throughout; it is important not to over blend in this and the next step or the pastry will become tough.

In a large measuring cup for liquids, combine the water, vinegar, and ice cubes. Sprinkle 2–3 tablespoons of the water mixture over the flour mixture, and toss gently with a spoon. Continue to add the liquid, 1 tablespoon at a time, using a fork, bench scraper, or your hands, and toss together until the dough begins to form a ball. When it has almost come together, use your hands (but be gentle—you don't want the dough to become warm), to bring it together completely, adding drops of water as needed.

Cut the ball of dough in half, and shape each half into a one-inch high disk. Wrap the disks in plastic wrap, and refrigerate for at least 1 hour; chilling overnight is preferable.

When the dough is chilled, prepare your top and bottom crust. For the bottom crust, roll out one of the disks out on a lightly floured surface to a thickness of about 1/8–1/4. It should be 12–13 inches in diameter. Fold the dough in half, and then in half again (folding the second time in the opposite direction), and then place in one quadrant of the pie dish. Unfold the dough and center it in the dish, so it hangs over on all sides. Trim the dough so there is about 1 1/2 inches of overhang, measuring from the outer rim of the dish. Cover with plastic wrap, and return to the refrigerator.

Roll out the second disk to the same thickness and diameter. Using a pizza cutter or a sharp knife, cut the dough into eight strips, which will form the lattice top. Transfer the strips to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate.

Prepare the filling for the pie. Hull and quarter the strawberries into a medium bowl, and sprinkle with the 3 tablespoons sugar. Stir gently, and set aside for 30 minutes.

At the end of 30 minutes, the strawberries will have macerated, giving off a lot of liquid. Drain them into another bowl, reserving the liquid for another use if desired. Peel the apple and grate it over the strawberries, using the large holes on a box grater. Sprinkle the balsamic vinegar and bitters over.

In another bowl, mix together the rest of the dry ingredients: sugar, brown sugar, cornstarch, salt, and black pepper. Fold this mixture into the strawberries and apple.

Pour the filling into the refrigerated pie shell, and then arrange the lattice on top. (This site offers a great guide for arranging a lattice; keep in mind that it starts with two additional strips than are called for in this recipe). Fold the overhang over the lattice, crimp the dough all around, and refrigerate again for 15 minutes.

While the pie is chilling, preheat the oven to 425 degrees, with the racks positioned in the bottom and center of the oven. Place a rimmed baking sheet on the bottommost rack.

Brush the pastry with egg wash, and sprinkle generously with demerara sugar. Place the pie on the baking sheet in the oven (lowest rack), and bake for 20 minutes, or until the crust begins to brown. Move the pie to the center of the oven, placing it directly on the rack (leave the baking sheet on the bottom rack to catch the juices), and reduce the oven temperature to 375 degrees. Bake until the pastry is a deep golden brown and the juices are bubbling—about 40 minutes longer.

Let cool for about 2 hours before serving. Serve alone or with crème fraiche.

I’ve been collecting them

On Friday, the first strawberries of the season arrived in my farm box, ushering in that mystical eight-month strawberry season that I always talk about. We ate them (with gusto if not a bit of trepidation at having something so sweet and summer-like on our tongues) with poppyseed-challah french toast. 

Then, I turned to the heap of citrus on my countertop, wondering what to make of the fifteen, maybe twenty?, navel oranges that have been coming in for weeks via my Friday delivery. At this point, it’s like I’ve been collecting them, waiting for a future moment in which I will come up with something brilliant to make… something other than juice, and something less involved than marmalade. That first strawberry signaled that this was the moment—in fact, it screamed to me, as fruit is wont to do, YOU ARE RUNNING OUT OF TIME. So, although it is finally spring (hooray!), and although I am anxious to move into the realm of rhubarb and artichokes and spring onions and favas and sweet, small berries of every variety, I offer you today an ode to citrus in the manner of a stovetop rice pudding, with whiskey-drunk orange supremes. We can all thank Apt. 2B Baking Co., and her party—her veritable brigade—of sweet, sunny, tart, ambrosial citrus ideas that I found when looking for help with my orange problem.

This pudding is a citrus party for your palette. You’ll use five oranges, which is a start, my friends. Then you can turn to David Tanis’s ambrosia to finish the job. After that, I would suggest an orange-cornmeal upside-down cake, which may be my next move. We’re going to need room on our countertops. 

Thank you, citrus, for making the winter sunny and pretty. Make way for spring. 

Orange-Scented Rice Pudding
Adapted from Apt. 2B Baking Co.

Notes: I think I cooked my pudding a bit too long and toward the end it curdled slightly, and the texture of the custard became less silken. It was still good, but if I make it again, I would do this: When you return the pudding to the saucepan after whisking it into the heavy cream, egg, and juice mixture, simmer on very low heat, and watch carefully, removing after about 8 minutes. It may look like there is too much liquid, but it will continue to thicken after it cools. Also, I think regular old citrus segments would work just fine here. In the future, I will skip the trouble of making the whiskey-drunk orange supremes below, and just segment some oranges, toss them with a little whiskey and honey and some of their zest, and call it a day. The crushed pistachios, however, while optional, are really a nice touch. 

1/2 cup granulated sugar
1 vanilla bean
1 orange
1 cup arborio rice
4 1/2 cups whole milk
Pinch of kosher salt
3/4 cups heavy cream
1 egg yolk
Handful of pistachios, chopped, for garnish

Place the sugar in a medium bowl. Scrap the seeds from the vanilla bean pod, and add to the sugar (reserve the pod). Zest the orange over the bowl. Combine sugar, zest, and vanilla seeds with your hands until thoroughly distributed. 

Peel the orange with a knife, removing first the top and bottom, and then slicing the skin off from top to bottom so the segments are revealed. Then segment the orange over a small, separate bowl. Squeeze the juice from the membrane, and reserve it in a measuring cup—you should have about 1/4 cup. 

In a medium saucepan, combine the rice, milk, vanilla bean pod, pinch of kosher salt, and sugar mixture. At a medium to low flame, bring the mixture to a simmer. Turn it down to low once it begins bubbling, and let it simmer, stirring occasionally, for about 30 minutes, until most of the liquid is absorbed and the rice is tender. Do not overcook. (As an aside, no one will notice if you sample the delicious, milky skin that forms on the surface of the pudding at this stage—it is reason alone to make this.)

While the rice is simmering, whisk together the egg yolk, cream, and reserved 1/4 cup of orange juice in a large bowl. 

When the rice mixture is ready, as described above, remove it from the heat. Fish out the vanilla bean pod, which can be rinsed and saved for another purpose. Then slowly whisk the rice mixture into the bowl with the whisked cream, egg, and juice. Start with a very small amount in a steady stream, to temper the egg so that it doesn’t scramble, then continue at a slow but steady pace, until fully incorporated, whisking constantly. 

Return the mixture to the saucepan, and cook it over very low heat for about 8 minutes. The rice pudding will have thickened slightly, but will still appear liquid-y. Take care not to let it go too long, or to come to a full boil, to prevent curdling. The pudding will continue to thicken as it cools.

Serve warm, at room temperature, or chilled, topped with chopped pistachios. 

Whiskey-Drunk Orange Supremes (optional):
As mentioned in the notes, I would skip this next time, favoring instead just a simple segmented orange, maybe with a splash of whiskey and a drizzle of honey, but this recipe is true to the original, and what I did. 

4 oranges, plus the segments reserved from the pudding recipe
2/3 cups sugar
3 tablespoons whiskey, honey whiskey, or bourbon

Zest the oranges into a shallow baking dish, then peel and segment them (see instructions in the pudding recipe above) directly into the same dish. Squeeze the juice from the membranes over both segments and zest. Sprinkle with the booze.

In a cold, dry pan, place the sugar and distribute it so it coats the bottom somewhat evenly. Place this over a medium-low flame, and allow it to cook, undisturbed, until the sugar begins to melt. When it starts to color in places, give it a stir with a wooden spoon, and then allow it to simmer gently until it is amber-colored and liquid. 

Pour the caramel over the oranges—it will immediately harden. Break up the hard bits as best you can with a spoon, and then cover and refrigerate for an hour. The caramel will have oozed into the juices by this point, becoming liquid. 

Serve chilled over the pudding.