Pink Peppercorn Meringue.

A few years back I crossed paths with now-author Lauren McDuffie through Instagram. We chatted through a few private messages and soon found out how passionate we are about good made from scratch cooking. Lauren has been so great over the last few years, always wearing an heirloomed apron or using our tea towels in a shoot here and there.

Smoke, Roots, Mountain, Harvest Cookbook
Lauren, Author of Smoke, Roots, Mountain, Harvest

This week I’m excited to share that Lauren is launching the most fabulous cookbook. Smoke, Roots, Mountain, Harvest was inspired by her Appalachian home, and not only has the perfect recipes for each season, but she wrote the most beautiful stories throughout the cookbook that weaves them all together perfectly.

Today I wanted to share with you one (of my many) favorites from her cookbook and also give one of you the chance to win this sweet little cookbook (and one of our aprons!).

Strawberry & Pink Peppercorn Meringues by heirloomed

STRAWBERRY AND PINK PEPPERCORN MERINGUES

This recipe is as simple as they come: a few ingredients, a couple of steps, and waiting. Time is the primary ingredient in meringue making, 6 to 8 hours of inactive time, when you can be doing something else. Just put the meringues in the oven and let them do their thing for a couple of hours. Then let them cool for several hours until they are just right: crispy and crackling on the outside and marshmallowy soft on the inside—a textural dream, if there ever was one. I like to serve mine with a dollop of barely sweetened whipped cream and some fresh berries, but they’re also great just as they are. The strawberry bits running through the batter give these meringues a lovely speckled-pink look, and the addition of pink peppercorns provides an almost fl oral complement to the berry flavor. If you can’t find them, the meringues will still be delicious. The strawberries however, are a must; they steal the show. At least for me they do, which may come as no surprise.

INGREDIENTS:

  •  6 large egg whites 

  • ¼ tsp cream of tartar 

  • 1½ cups [300 g] sugar 

  • 1 Tbsp pink peppercorns, finely crushed 

  • ½ cup [45 g] crushed or minced dried strawberries 

  • Lightly sweetened whipped cream for serving (optional) 

  • Sliced fresh strawberries (or any berry you like), for serving (optional)

 Preheat the oven to 200°F [95°C]. Line a baking sheet with parchment paper or a silicone baking mat. In the bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or in a large bowl, using a handheld mixer), beat the egg whites and cream of tartar until soft peaks form. Add the sugar gradually now, about 1 Tbsp at a time, and beat the mixture until it reaches the stiff peaks stage, 6 to 8 minutes. 

Remove any loose skin on the crushed peppercorns, and fold the peppercorns into the meringue batter. Fold in the crushed dried strawberries. 

 Drop the meringue batter onto the baking sheet, measuring 1 cup [240 ml] per cookie (I like them big). Smooth them out with a spoon, if desired, but big, fluffy meringues are wonderful as well. Suit yourself here! Bake for 2 hours. The meringues will have hardened on their surfaces, at this point, but will still be moist on the inside. Turn off the oven and allow the meringues to dry out in the oven until completely cool, 4 to 6 hours. Serve with the lightly sweetened whipped cream and some fresh berries, if desired. Store in an airtight container at room temperature for up to 3 days. Makes about 6 meringues.

 Excerpted with permission from Smoke, Roots, Mountain, Harvest (Chronicle Books, 2019) Text and photographs © Lauren McDuffie.

Cookbook Giveaway by heirloomed

In this cookbook you will find the most delicious recipes for dinners, desserts, drink + more. And you can see her sweet little model is actually wearing our Children’s Railroad Stripe Apron there in the photo - too sweet. I wanted to team up with Lauren to give one lucky winner a copy of her cookbook, Smoke, Roots, Mountain, Harvest and one of our Railroad Stripe Bistro Aprons. Be sure to enter below for your chance to win!

And for a roundup off more of my favorite cookbooks, click here


SMOKE, ROOTS, MOUNTAIN, HARVEST COOKBOOK + APRON GIVEAWAY :

Name *
Name

* some restrictions may apply. giveaway open to US based winners only. The giveaway is open from 5/13/19 - 5/19/19.


SHOP THE POST:


RELATED STORIES:


heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Southern Baked Pie Company.

Amanda Wilbanks never imagined she'd be spending her days baking some of the South's best pies. I got the chance to meet Amanda over coffee about two years ago when she wanted to bring some of our aprons into her gorgeous new pie shop a few miles down the road from me.

Amanda started Southern Baked Pie Company after a buttermilk pie stole her heart, and her tastebuds. In the kitchen with her mother in law, she watched as she made the pie from scratch, right down to the crust. The aroma that filled her home was sweet, unmistakably nostalgic, and captivating. The rest is history.

Her connection to pies is one that ultimately goes back to a love of the kitchen and the preservation of the technique and patience it takes to make homemade baked goods from scratch. 

Amanda baked hundreds of pies out of her house with one tiny oven until she realized it was time to expand to Southern Baked Pie Company's first shop in Gainesville, Georgia. After three years in the Gainesville location, the company opened additional locations in Buckhead and Alpharetta. Her pies are well-known in Georgia, but are reaching far beyond. The caramel pecan pie even won the 2016 Taste of Georgia award! They're not all sweet though; one of the best-sellers is her unbelievably savory chicken pot pie (I can attest, it’s a family favorite over here). 

These signature recipes come from both sides of Amanda's family, dating back decades. Now, the recipes have been given new life and a legacy that's carried out by Amanda, Southern Baked Pie Company and their team of bakers. 

I sat down with Amanda and we talked over how to make a gorgeous, old-fashioned pie crust using timeless techniques. She uses an all-butter pastry dough because of both the taste and texture of a 100% butter crust. 

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When I make pie dough, I tend to get flour absolutely everywhere. Amanda had this problem too, until her mother-in-law showed her the mess-reducing trick of rolling her dough between two pieces of parchment, eliminating the need for flour. Once rolled out, she double checks the size of the dough by placing the upside down pie pan on top, making sure there's about an inch extra for pleating the crust. 

Amanda showed me what she calls "The Fold-Under" -- a crust technique that requires folding under the edge of the crust and pressing it back down onto the pan to form a thicker outer edge. On that outer edge, she and her bakers pleat the crust beautifully, using a simple finger method. It tastes as good as it looks!

We then went on to the ultimate challenge: a gorgeous lattice crust. Amanda showed me how simple it can be to achieve the classic look of a woven crust, even in my own kitchen. We cut half-inch strips out of a piece of rolled pie dough and proceeded to weave the pieces together loosely. A woven crust works best for a fruit pie, so it's best to weave loosely so that you can see how colorful the filling looks underneath. Amanda's pie crust tactics play on those feelings of nostalgia and the image of a perfectly pleated and woven pie on a picnic blanket or in Grandma's kitchen. 

Born from a small oven and inspired by sweet smells and even sweeter memories, Southern Baked Pie Company brings a little bit of homemade, hand-pleated goodness to Georgians (and they even ship nationwide!)

At this moment, Amanda is probably out on the road sharing her brand new cookbook, Southern Baked: Celebrating Life With Pie - just in time for holiday baking to begin. And she’s offered up a beautiful signed copy and a delicious pie for one lucky winner too so be sure to enter below for your chance to win.

SOUTHERN BAKED COOKBOOK + PIE GIVEAWAY :

Name
Name
  • some restrictions may apply. giveaway open to US based winners only. giveaway 10/10/18 5:00AM - 10/17/18 11:59 PM.


SHOP THE POST :

SHOP : Southern Baked Cookbook


RELATED STORIES :


heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com