Alex’s Moon Pies

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So many of you asked for this recipe, and Nicole my web manager, was like “We have to post this story and the recipe!” so here you are…here’s the story about Alex’s moonpies.

My daughter Alex has always been a great baker; maybe it’s her analytic Virgo nature, but baking has always appealed to her. Although she is a good cook, baking is her thing. One of the best things she makes, (her Dad’s favorite) is Moon Pies. This Thanksgiving, she shared the story of how she became acquainted with the recipe I had never heard the story and thought it was fun.

She was not very familiar with Moon Pies. Although it is a quintessentially Southern sweet, it’s not something that she grew up with in our house. Most kids grew up on Little Debbie’s Moon Pies in Atlanta, but not our kids. Although we do enjoy Southern fare, this was not something in the pantry while they were growing up. Not because they aren’t delicious, but they were never on my radar probably because of my Midwestern roots. (Note* I had never tasted a biscuit until I was 23 years old when we moved to Atlanta.) Southern food was a mystery to me. I digress…

Alex went to Law school, and when she graduated she found herself in Fitzgerald, Georgia, in the deep South clerking for a Judge. She loved living in this small town and working in the courthouse. The Judge was very kind, and she learned a lot.

One day, she walked into the Judge’s office and said, “I know it’s your birthday next week, and I would love to bake you something you would enjoy, so if there’s something special you like let me know.” The next day the Judge came into her office with a recipe for Moon Pies. Having never tasted a Moon Pie, she was a bit nervous about making them for his special day. Even though the recipe was involved, she thought they turned out great, although she never tasted the batch, she delivered them on his birthday hoping for the best. The next day he came into her office and declared that the Moon Pies were absolutely delicious! Relived and curious, Alex made the recipe again, this time tasting them. Wow, she thought, worth all the effort. They were truly incredible.

Moon Pies have now become Alex’s signature dessert, her Dad asks for them for all birthdays and holidays. They have become a staple dessert. Who knew what we were missing all those years.

Here is the recipe from Garden and Gun Feb/March 2014:

It is labor-intensive, but truly worth the effort.

Do-It Yourself Moon Pies

For the dough, you will need:
– 6 oz. unsalted butter
– 1/4 cup light brown sugar, firmly packed
– 1/4 cup Steen’s cane syrup
– 1/4 tsp. vanilla extract
– 1 1/2 cups all-purpose flour
– 1 1/4 cups graham cracker crumbs, ground fine
– 3/4 tsp. kosher salt
– 1/2 tsp. baking powder
– 1/2 tsp. baking soda
– 1/4 tsp. ground cinnamon
– 2 tbsp. whole milk

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For the Marshmallow, you will need:
– F4 tsp. powdered gelatin
– 1/2 cup water, ice cold, plus 1/4 cup at room temperature
– 4 tbsp. light corn syrup
– 3 tbsp. honey (clover or wildflower)
– 3/4 cup granulated sugar
– 3 large grade-A egg whites

For the chocolate coating, you will need:
– 1 lb bittersweet chocolate (61-70% cacao)
– 2 tbsp vegetable or canola oil.

To prepare:

For the cookie dough:

    Cream butter, brown sugar, syrup, and vanilla in the bowl of an electric mixer, using the paddle attachment, for 1 minute.
    In a separate bowl, combine dry ingredients and mix with a fork. Add dry ingredients to butter mixture and mix on low speed; slowly stream in milk. Continue mixing until the dough comes together. Press dough flat, wrap it in plastic, and refrigerate for at least 1 hour.
    Preheat oven to 325 degrees.
    Turn out chilled dough onto a flour-dusted surface, then roll it until it is ¼ inch thick. Stamp out cookies using a 3-inch round cookie cutter. Place cookies on a parchment-lined baking sheet and bake 10 to 12 minutes. Remove sheet from oven, and while the cookies are cooling, start your marshmallow.

For the marshmallow:

Sprinkle gelatin over ½ cup ice-cold water, and set aside.

Combine ¼ cup room-temperature water, corn syrup, honey, and sugar in a small pot, insert candy thermometer, and simmer until mixture reaches 240 degrees. When the thermometer reaches 200 degrees—but not before—place egg whites in the bowl of an electric mixer fitted with a whisk attachment, and whip on high.

Once the sugar mixture hits 240, remove it from heat, and stir in the bloomed gelatin. Then, while egg whites are whipping, slowly drizzle the hot sugar mixture down the inside of the bowl to avoid spattering the hot syrup. Continue whipping for an additional 8 minutes, until the mixture stiffens. The pan will still feel warm to the touch but no longer hot.

Flip over half of the cooled cookies. Lightly coat a spoon with nonstick cooking spray, and spoon approximately a quarter cup of marshmallow onto each flipped cookie. Use the remaining cookies as tops; gently push down until you can see the marshmallow come just to the edge. While making the chocolate coating (see below), allow cookies to chill in refrigerator for at least 15 minutes.

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For the chocolate coating: 

Melt chocolate in a heatproof bowl set over a small saucepan of simmering water. Stir until chocolate has melted, then remove bowl from heat and let it cool slightly. Once the chocolate is no longer hot, but warm, slowly whisk in oil in a steady stream. Allow chocolate to cool at room temperature for about 5 minutes before proceeding with assembly.

To Assemble: 

Submerge chilled cookies in the chocolate, using 2 forks to gently lift the sandwiches out of the bowl. Let stand until shell hardens.

Photos: Garden and Gun, Feb/March 2014 Photo Credit : Johnny Autry, Recipe by David Guas Current restaurant: Bayou Bakery, Coffee Bar & Eatery, Arlington, VA

 

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Thanksgiving Cocktail

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I have always loved Frangelico; it is a hazelnut liqueur that is traditionally served as an after-dinner digestivo. There is a legend that Frangelico was made by Friars in the Piedmont region of Italy where hazelnuts are abundant, it has a beautiful, nutty flavor profile.

Even if you’re hosting an intimate, family-only gathering, it’s a good idea to make a batch Thanksgiving cocktail. For one, you can make it ahead of time, and for another, everyone can fill their own glasses, leaving you more time to gather with your guests.

This recipe for the pumpkin monk is a palette pleaser. It’s not too sweet because of the citrus notes, and it has a lovely mouthfeel. It’s a delicious way to enjoy the flavors of the season.

Thanksgiving Cocktail: Pumpkin Monk
serves 16 (or 2 cocktails per person for 8!)

You will need:

– A large punch bowl
– 16 oz. Frangelico
– 16 oz. Appleton Reserve Rum
– 12 oz. lemon juice
– 8 oz. pumpkin spice syrup

To prepare:
Pour all ingredients into a large punch bowl and stir well. Serve over ice in a rocks glass or serve up in a coupe. Garnish with a cinnamon stick.

For the Pumpkin Spice Syrup
*
this makes 1 cup which is 16 servings

You will need:
– 4 teaspoons cinnamon
– 2 teaspoons ginger
– 1 teaspoon nutmeg
– 1 teaspoon allspice
– 1 cup water
– 1 cup sugar

To prepare:
Place in a pot, then bring to a boil and reduce about 10 minutes, set aside to cool.

Photo Credit: Dane Sponberg

xx Annette

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Holiday Gift Guide 2020

Annette joseph style's

It’s that time of year again: time for my holiday gift guide 2020. This year, I am putting an even greater focus on small businesses that I love. These businesses need our help more than ever, and I am happy to send some shoppers their way.

The holiday season is going to look different this season, and I think with the slower pace, there is more time for thoughtful gift-giving. Remember to place orders in advance to allow plenty of time for shipping! Take advantage of this weekend’s sales. With Black Friday, Small Business Saturday and Cyber Monday, you can easily tackle everyone on your list!

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Annette joseph style's From left to right, top to bottom:

  1. La Fortezza Postcards & Art by Kate Bholm.
  2. Puzzle and Puzzle Glue from Anthropologie.
  3. Bottle Brush Trees by Annie Selke.
  4. Gauzy Robes from Food52.
  5. Saint Rita’s Pound Cake from Lucy’s Market.
  6. Negroni Bar Soap by Soap Distillery.
  7. Rain Boots from Le Chameau.
  8. Cookbook and iPad Stand from Etu Home.
  9. De Nimes Candle by Boy Smells.
  10. La Fortezza Workshop Gift Card, of course!
  11. Cashmere-lined, Italian Leather Gloves from Ann Mashburn.
  12. Hemp-infused Honey by Potli.
  13. Forbidden Fruit Puzzle by Piecework.

Happy Holidays!

xx Annette

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Asparagus Quiche: It’s what’s for dinner

Baby Shower

If you ask me, quiche is perfect anytime of day and for any occasion. It makes a lovely breakfast, especially for a crowd, but it also makes an incredible dinner. Serve it with a light salad for a complete meal.

This asparagus quiche recipe would be a great addition to any Easter menu, too, which is only a few weeks away. You can easily make it ahead of time and pop it into the oven before heading out the door or before people arrive! There’s nothing better than a simple dish that packs a lot of punch. Enjoy this seasonal spring dish!

Asparagus Quiche
Makes 1- 8″ round Quiche serves 8-10
For the filling you will need:

– 1/2 lb. fresh asparagus
– 8 eggs
– 1 cup shredded mozzarella
– 1 cup half and half
– 1/2 teaspoon salt


To prepare:

In a large bowl whisk eggs and cream and cheese and salt. Reserve 5 spears of asparagus for the top of the quiche. Cut the remainder into 1/2 inch pieces and add to the egg mixture. Combine and set aside make the crust.

For the crust you will need:

– 1 1/2 cups all purpose flour
– 1 stick of butter chilled and cut into 1/2 cubes
– 1/4 cup chilled water
– 1/2 teaspoon salt

To prepare:

Preheat oven to 350 degrees.

In the bowl of a standing mixer, place the flour and the butter and salt. Using the paddle attachment on medium speed, combine the butter and flour until it resembles pebble size crumbs. Next add water until mixture comes together into a ball. *(note you may need to add more water to combine)

Roll the ball of dough out on a floured board into a 10″ disk about 1/8 thick. Place into an 8 inch ceramic quiche pan. With a paring knife, cut the overhanging dough edge around the perimeter of the dish so there is a clean edge all the way around. Use the excess dough you cut off the edge to make the make the decorative scallop border. Use a 1 inch round scallop cutter, place the scallop rounds on the edge of the shell, over-lapping all the way around the outer edge.

Once you have finished the decorative edge, place the egg mixture into the shell. Add the reserved whole asparagus spears on top and place into the oven. Bake for 60 minutes at 350 degrees F.

Photographs by: Deborah Whitlaw Llewellyn

Prop and food styling by: Me

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Get ready for Christmas 2020! (Seriously…)

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I know it sounds absolutely crazy to think about, but trust me: NOW is the time to prepare for the 2020 holiday season. As you clean-up wrapping paper, but away ribbons and decide which bags and boxes you plan to keep, it’s important to keep an eye on the prize: being organized next year. Here are a few things you can do to be prepared:

  1. To organize for 2020, make sure you shop for your holiday essentials over the next few days while they’re on sale. That way you will have them tucked away waiting for you next season! It’s such a wonderful surprise when the occasion arrives to be prepared.
  2. Go through your wrap and decor stash to see what is missing. Restock wrapping paper, ribbon and tags, scissors, tape, washi tape and other festive accouterments.
  3. Dispose of any ragged bits of wrapping paper, rolls that are empty or bags that are torn. Think about investing in a shredder to do the job and limit the trash. After all, shredded paper essentially doubles as confetti!
  4. Organize everything in a tidy box that can be slid into a closet, tucked under a bed, or put away in a basement or attic. In fact, invest in two wrapping boxes: one for the holiday season and one for any other wrapping needs that might arise. This way, you’re not digging through Santa tags and snowman paper when your BFF’s birthday comes along.

Any other holiday organizational tips we should share? I’d love to hear your tricks in the comments!

xx Annette

 

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