Buttermilk Pie Bake-Off!

Contestant #1: Traditional Buttermilk Pie

Contestant #2: Sinfully Simple Buttermilk Pie

What do you do with leftover buttermilk?  Make pie, of course! In researching recipes, I found a couple of radically different approaches to this Southern dessert. And so a bake-off was born.

Contestant #1, Traditional Buttermilk Pie, is a classic with a deep dish crust and a hint of vinegar.

Contestant #2, Sinfully Simple Buttermilk Pie, is a one-bowl wonder made with baking mix. 

Pies were rated ★ to ★★★ (1 being the worst; 3 being the best) on three factors: Ease of Preparation, Texture, and Flavor.

Disclaimer: No pies were excessively consumed for this bake-off.  After sampling, remaining pie slices were distributed amongst office staff.

Traditional Buttermilk Pie

Ingredients:

• 2 cups sugar
• 1/2 tablespoons flour
• 1 stick butter, softened
• 3 large eggs, beaten
• 3/4 cup low-fat buttermilk
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla
• 1 teaspoon white vinegar
• 1 frozen deep dish pie crust

Directions:

• Pre-heat oven to 350 degrees.
• Partial bake pie crust according to package instructions. Let cool while preparing filling.
• Combine the sugar and flour in a bowl and set aside.
• In another bowl, cream the butter.
• Add the sugar mixture, and then mix in the eggs, buttermilk, baking soda, vanilla and vinegar.
• Pour filling into partially baked crust and bake in the oven until top is browned and custard set, about 45-50 minutes.
• Cool completely before slicing.

This pie is fairly easy to prepare, but it does require partially baking the crust, using two bowls and a couple of steps to blend everything together.  The top was wonderfully crunchy, but the center didn't firm up fully, even after adding another five minutes of baking time.  The custard that did develop, however, was creamy and delightful on the tongue.  The flavor was fantastic.

Results:
★★ for Ease of Preparation

★★ for Texture

(because of the liquidy center)

★★★ for Flavor

Sinfully Simple Buttermilk Pie

Ingredients:

• 1 cup sugar
• 1 cup low-fat buttermilk
• 1/2 cup baking mix (I used Bisquick HeartSmart.)
• 1/3 cup butter, melted
• 3 eggs
• 1 teaspoon vanilla

Directions:

• Pre-heat oven to 350 degrees.
• Spritz a pie plate with non-stick buttery spray.
• Beat all ingredients until smooth.
• Pour filling into pie plate.
• Bake for 30-40 minutes, depending on oven temps.
• Cool at least five minutes before slicing.

This pie is so easy to prepare that it's almost criminal.  Everything is dumped in a bowl and mixed, and then into the pie plate it goes.  The top lacked the appealing crunch of the Traditional pie, but it did brown up nicely.  The layers of texture throughout the pie were harder to discern.  The baking mix  rises to the top, resulting in a slightly custardy base, but it's not nearly as dramatic as the Traditional pie.  The flavor was terrific.

Results:

★★★ for Ease of Preparation

★★ for Texture

(because of the lack of crunch and the similarity of the layers)

★★★ for Flavor

Winner of the Buttermilk Bake-Off:

Sinfully Simple Buttermilk Pie!

These recipes are linked up at It's a Blog Party.
 

Sin City Chocolate Festival

On Saturday night, July 7, the Venetian Ballroom was THE place to be for foodies, especially those with a sweet tooth.  The occasion was the Las Vegas Chocolate Festival and Pastry Show, and Mike and I were not going to miss it. We even sprang for VIP tix so we could get into the party an hour early.



Garden of Lemon Cake Pops, dipped in white chocolate, by Sweet Ruby Jane Confections

As we walked in, we were each handed a keepsake wine glass, etched with the event logo. It was generously sized and and pretty, but it was awkward to tote around while trying to juggle samples and taking photos.

The event featured the best chocolate and pastry chefs in Las Vegas. I was particularly excited to sample the soda-and-cocktail treats from Pick Your Poison Bake Shop.   The Get Loopy Cake Pop was multicolored and infused with vodka.  The surprising grape-flavored interior made me laugh out loud. 

Get Loopy Cake Pop from Pick Your Poison

The interior was grape-flavored cake!

Some of the items were nearly full size, so I tried to take just a single bite and savor it.  In some cases, things were so yummy - like the chocolate-covered cheesecake bites - that it was hard not to gobble it all down.   The Fudge Brownie Cookies from Sweet Ruby Jane Confections melted in our mouths.  Mike and I seriously considered storming the table, stuffing our pockets, and then making a run for it.

Fudge Brownie Cookies from Sweet Ruby Jane Confections

Puur Chocolat Passion Fruit Chocolates...

with basil seeds inside.  Very unusual!



An unlikely star in this constellation of amazing chocolatiers was the chef at Orleans Arena. I didn't catch his name, but I sure caught the fever for his White and Dark Chocolate Bread Pudding.  Wow!  The silky texture was accented by a hint of crunch from the nut topping, and the chocolate flavors both stood out and blended beautifully.  Mike doesn't like bread pudding, but he was in gastronomic heaven after trying this one.  Plus, how darling are those tiny martini glasses?!

White and Dark Chocolate Bread Pudding by Orleans Arena



Blueberry Pancake Cupcake with an icing push-pop from Goodie Girls

Strawberry Shortcake Apple Slices

The edibles were paired with champagne, wine and other spirits.

If we were inclined to feel guilty about such a hedonistic evening (which we definitely were not!), the fact that the event benefitted St. Jude Children's Hospital eased any concerns. The charity received the net proceeds from this show.

We had a nice evening and thoroughly enjoyed the extraordinary artistry and delicious flavor combinations of the chefs' creations.

Unfortunately, it was difficult to truly savor the treats and spirits.  Only one vendor offered plates, and we didn't find them until late in our tasting tour.  So we spent a lot of time balancing goodies on paper napkins and squeezing into one of the few-and-far-between hightop tables to set things down.  Besides the lack of tables, there was no seating.  There was plenty of room for seating and more tables, so I'm not sure why the Venetian didn't provide them. 

Also, when we asked a server for water, she told us there wasn't any.  A half hour later, we discovered a water station in the back of the room in the corner.  It would have been good to know it was there much earlier on, so we could cleanse our palates before the next tasting.

While I'd love to attend the Vegas Wine & Food Festival coming up in September, I'm not sure it's going to be worth the price of admission if the facilities aren't improved.

Local Flavor, Vegas Edition: Amore Taste of Chicago

In Vegas, hardly anyone who lives here is from here. 

In our little group, we all hail from somewhere else: California, New England, Poland.  We love Vegas, but there are things we miss from "back home".  Food is always high on that list.  Our pal Lauren, who's from Chicago, has found a culinary Chi-town oasis here in Sin City, aptly known as Amore Taste of Chicago.

We dined there on a recent Friday evening in celebration of Lauren's birthday.  Amore serves up authentic Chicago-style pizza, which is what draws Lauren to this place on a regular basis.  She's also a fan of the staff, who were friendly and accommodating the night that Mike and I were there for the party.

 

Mike and I shared an order of cheesy garlic bread, which came with a side of marinara. The bread was toasty, the cheese gently melted: a nice appetizer.

For my entree, I chose Shrimp Diablo with crushed tomatoes and hot peppers on a bed of linguine. It's typically a pretty spicy dish, so I asked if they could tone it down for me. They agreed, and they delivered. It was still hot after a few bites built the spices up, but not nearly as much as it would have been. I adapted by repeatedly adding grated parm until the red sauce turned slightly orange. Strategic gulps of iced tea helped, too.  The sauce tasted fresh, and the linguine was al dente.

The only bothersome detail was the tails left on the shrimp. I know it looks better, but I hate it when restaurants do that, especially for hot dishes.  There's just no good way to remove the tails without burning yourself and/or making a big, saucy mess.

Mike, of course, decided on pepperoni pizza for his meal. This was no surprise. The man could live on pizza seven days a week; he loves it that much. He selected thin crust because we've been trying to cut down on carbs... or that's what we tell ourselves.  It was good.

The thick-crust pies were a sight to behold. They were huge and seemed to be packed full of meaty, cheesy, tomato-y goodness.  Here's a mushroom and sausage pie that Steve ordered.  Steve let me sample the crust, and it was delicious. 

There are not a lot of options for dessert, but that's okay.  You're probably too full from the main course to eat it anyway, or you should be.  Still, Mike couldn't resist ordering some cannoli.  He made it contingent on me sharing with him, and I agreed.  I didn't want to let him down.  Aren't I a good wife?

Having eaten two pieces of garlic bread and half the shrimp, I was no longer hungry, but I managed to have a couple of tastes of the cannoli.  It was yummy.  Sometimes, if they've pre-filled them and left them sitting, the shells can get soft.  This one was crisp, breaking off with a satisfying crunch beneath our forks.  The cream was rich but not overly so, and the sweetness was just right with the chocolate chips.

Pan Seared Scallops over Kale Salad with Mango Dressing

This recipe was inspired by a dish I learned to cook at Mon Ami Gabi's French cooking class and a recipe for Summer Dinner Salad with Scallops in the June/July issue of Cook's Country magazine.

It's perfect for any diet: low-carb, low-fat, clean, low-calorie.  You just can't go wrong with this one; it's super healthy and tastes great.

If the kale is too bitter for your taste, try it on a bed of spinach salad.  Or, you could mix the dressing with a little low-fat mayonnaise and serve the scallops over creamy broccoli slaw.

Ingredients:

• 6 large scallops
• 2-3 cups of organic kale salad (I used Harvest Sensations brand, which I found at the Whole Foods.  You can also make your own, using chopped kale, red cabbage and slivers of carrot.)
• 1/4 cup fat-free mango vinaigrette salad dressing, plus a little more for drizzling (I used Annie's Naturals.)
• Scant tablespoon of minced garlic (optional)

Directions:

• Pat scallops dry with paper towels and sprinkle with salt and pepper.
• In a large skillet, heat 1 tablespoon of oil over high heat. (I used macadamia nut oil, but you can use olive or canola oil if you'd prefer.)
• Sautée the minced garlic briefly before adding the scallops in a single layer.
• Cook for 1 1/2 - 3 minutes without moving, depending on size and how hot you have your oil.  (Mine took about 3 minutes.)
• While scallops are cooking, toss kale salad with mango vinaigrette.
• Flip scallops and continue to cook, for a minute or so longer, until the scallops are firm and the center are opaque.
• Transfer scallops to a plate, and scrape the garlic and oil remaining in the pan onto the kale salad.  Toss to blend.
• Scoop the salad onto a serving platter, placing scallops on top.  Drizzle with a bit of mango vinaigrette.

Serves 1 or 2, depending on your appetite. Or, make 6 appetizers by plating an individual scallop on a small bed of salad in a pretty dish.

This post is linked up at Mrs. Happy Homemaker "Makin You Crave Monday", My Meatless Monday, Made By You Mondays, Market Yourself Monday, Whatcha Whipped Up, and Just Another Meatless Monday.

Baked Cocoa Spice Donuts

Think a donut has to be fried to taste good?  This recipe proves that you can bake a decadent donut using healthy ingredients like whole wheat flour, cocoa, coconut oil, low-fat buttermilk, and non-fat yogurt.  No need to stop by the bakery on a Saturday morning.  Save money and calories, and still feel like you've had a weekend treat.

Ingredients:

• 1 cup white whole wheat flour
• 2 tablespoons Hershey's cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup sugar
• 1/2 teaspoon apple pie spice
• 1/4 teaspoon sea salt
• 2 tablespoons coconut oil or melted butter
• 1/4 cup low-fat buttermilk
• 1/4 cup non-fat vanilla yogurt
• 1 teaspoon vanilla extract
• 1 egg

Directions:

• Pre-heat oven to 350 degrees.
• Lightly spray a donut pan with non-stick buttery spray.
• In a large bowl, whisk flour, cocoa, baking powder, baking soda, sugar, apple pie spice and salt.
• Add the coconut oil, using your hands to mix it into the dry ingredients until the mixture is crumbly.
• In a separate bowl, mix buttermilk, yogurt, vanilla and egg.
• Pour the buttermilk mixture into the flour mixture and stir until just combined.
• Fill prepared donut pan 3/4 full.  Batter will be thick.
• Bake donuts for 6-10 minutes, until they spring back when touched.  (Mine took a full 10 minutes.)
• Top with glaze and sprinkles if desired.

Makes 10 donuts.

Note:  For a quick and easy glaze, whisk 1 cup of powdered sugar with 1 teaspoon of cocoa (or more, depending on taste), adding milk by teaspoons until you reach the desired consistency, until smooth.  I used Silk dark chocolate almond milk in my glaze, which gave it a deep chocolate flavor.

This post is linked up at Mrs. Happy Homemaker "Makin You Crave Monday", Market Yourself Monday, Whatcha Whipped Up, and Made By You Mondays.

Local Flavor, Vegas Edition: Jamms Restaurant

For a mid-week holiday brunch, my brother-in-law Patrick introduced me and Mike to Jamms Restaurant.  Jamms is a family-owned eatery, tucked into a nondescript strip mall, near the Dead Poet Bookstore.  This breakfast-and-lunch-only joint has been around for over a decade, but Mike and I never knew it was there 'til Patrick recommended it. 

On our 4th of July visit, Jamms was clearly a popular spot.  We saw several families and couples holding hands walking into the place in the few minutes it took us to find parking.  I wasn't sure if we'd be able to score a table, but we were seated quickly.  Food is the focus here, not the decor, but the atmosphere at Jamms is pleasant and homey.

Irish Skillet

The menu is huge. Two full pages are devoted just to breakfast.  I ordered the Irish Skillet. Packed with corned beef, onions, bell pepper, potatoes, scrambled eggs, and cheddar cheese, this dish could feed a single person for a week!  The corned beef was chunked, not a hash, and it was wonderfully crispy...just the way I like it.  The combination of flavors was tasty, but the size was overwhelming.  I ate only an eighth of it.  Patrick took care of another quarter or so, and the plate still looked barely touched when the server cleared the table.

 

The skillet came with something called a Pot of Bread, which is essentially a small loaf in a large cupcake tin.  It's regularly offered in Original and Cinnamon Raisin.  For the holiday, they created a Firework flavor with blueberries and strawberries.  I swear the server told me there were white chocolate chips thrown in as well, but I couldn't find 'em.  The bread was warm and doughy, perfectly suited to a nice pat of butter.  The bottom half was the best, so I left the top behind.

I also couldn't resist ordering a single S'mores Pancake.  Yeah, you read that right; the pancake pictured above is a single. Gulp.  To make this decadent treat, marshmallows and chocolate chips are blended into the buttermilk batter before grilling.  Then, the pancake is topped with more chocolate chips and a ribbon of caramel sauce.  A few yummy bites were all I needed.

I enjoyed Jamms and look forward to trying their lunch items.  Plan to head home right after your meal so you can keep your leftovers.  Otherwise, think about sharing. Either way, Jamms is a great value for the money, and it's relaxed, comfortable vibe is a nice way to chill out over the weekend.