Peanut Butter Pies and the Red Vic Movie House

I haven't been posting as much these days, partially due to the fact that I'm on a diet.  It's a very boring diet that mostly has to do with eating a lot of beans.  Here's what I've learned from the experience:
IT IS VERY HARD TO BE ON A DIET AND ALSO BE A BAKER.
Case in point:

Why was I cheating on my diet?  Because I had some very important baking to do.  These delicious peanut butter pies were part of a sample box I put together for an interview:



Yes, I said interview.  Last week, I had the pleasure of meeting an inspiring woman whose family is working on a wonderful project.  I'm hoping picnic will become a part of that project.  Even if it doesn't, they have my full support!  Here's what they are all about:

Betsy and Jack Rix, owners of the (recently closed) Red Vic movie house have unleashed their future plans for the history-laden space on San Francisco's Haight St.  Their intentions?  To create a food-centric incubator for budding entrepreneurs to get started before moving on to their own storefronts.
I was really excited to learn about their idea when I first read the article about it in the SFist:  http://sfist.com/2011/10/25/red_vic_movie_house_could_become_fo.php
But, I learned even better things when I went to the Red Vic's website to find their contact info.  They are also trying to "help create change in the local food system by focusing on local, sustainably grown food."  Not only are they trying to help baby businesses get off the ground, they're also trying to make a positive change in our food system.  I think I can get behind that!
Will picnic be one of the vendors there?  I really hope so.  If not, I will surely be visiting them when they open to support their cause!

Candied Orange Peel and a Lostness Monster

I have not posted anything for awhile because
A.  I've been very busy.
and
B. I've been suffering from a misadventure I will call "Lostness Monster"
First things first.  My birthday and the holidays came and went.  My boyfriend and I got very excited about Christmas after decking the halls and decorating our tree.  We wanted to share our spirit with friends and so hosted our first annual Christmas cocktail party.  I took advantage of the opportunity to share some of my vegan desserts with some new people.  In addition to a several batches of regular old Christmas sugar cookies, I made:
peppermint pandas (chocolate sandwich cookies with peppermint filling and covered with chocolate ganache)  This is a classic recipe from the baby year of picnic and is not sharable (sorry).
gingerbread tiny cakes with vanilla cream cheese frosting and candied orange peel:

This was my first time trying this recipe.  It turned out far better than I had ever expected and was the star of the dessert table.  I made the candied orange peel from scratch.  There is still some left over in a mason jar and it looks very beautiful hanging out in there, mingling with extra sugar.
mini peanut butter mousse pies: This is a mini version of my original peanut butter mousse pie.  I think it's my boyfriend's favorite.
Sadly, there aren't many good photos from our party because we were very busy cooking, serving, and hosting.  Here are a few we took after the celebration:




Ralph came down with an unfortunate head cold the next day that lasted through Christmas Eve & day.  Then I caught it and spent my time in bed through New Year's Eve.  I've been trying to catch up with life ever since.
Second things second.  In the midst of all of this adventure, I've been suffering from a rather unsettling misadventure which I have named "lostness monster."  I should explain the history of this lostness.  When I first began to think about starting a west coast wing of picnic, I was very excited.  I began to eagerly do the necessary research into the costs of food, which vendors I would use, which recipes to start with.  I was baking often, much to the pleasure of my boyfriend and the dissatisfaction of my waistline.  Then, I reached a familiar wall.  I felt stuck.  This is the wall where Kate and I became stuck once before, and was the beginning of an end for us.

Here is the sticky situation from which the Lostness Monster was born:  I can't seem to find a certified kitchen to operate from that can be available during the god-awful early early early mornings (and whenever else I may need to be baking).
Without this certified kitchen, I can not move forward.   Stuck.  What a terrible misadventure.  I started to do what I always do when I encounter monsters- back up slowly and quietly.  This is the other reason I haven't posted anything in my blog for awhile.  Behind all the excitement of holidays and head colds, I have been stewing in discouragement and doubt.
The good news is, this is where my story takes a turn.  A new adventure is about to begin.  A different approach has been dreamed up.  Oh, it's a good one :D
I am going to be coy and not elaborate more until my next post.
Hooray for a new year and new beginnings!

Lessons on Pie

Yesterday, my friend Jenn came over to teach me how she makes pie crust.  We were skeptical at first about the making of a vegan pie crust, but as you can see, it turned out beautifully.  I am now a little bit obsessed with pie.  The possibilities are endless!  I have visions of savory and sweet pies.  Pies made from fresh fruit, dried fruit, cheeses, herbs, pies with leaves, and pies with hats, pies with birds, and pies with UNICORNS!!!
The great thing about pie is that it can be filled with just about anything your heart desires.  The not so great thing about pie is that it makes just about everything infinitely more unhealthy.  I'm going to have to walk a lot of dogs to work off this hobby.
Jenn made a balsamic strawberry pie with a basil crust:


The final outcome:

I made a blueberry-peach pie with cinnamon and ginger:

Jenn forgot her pie birds when she came over, so we made our own out of foil.  I think next time, I will make slits instead.  I didn't like having a hole in the middle of my pie.  I will probably also invest in some pie birds of my own.

So, let's begin the lesson.
It's a good idea to make the dough first, as it needs to chill out in the fridge for a bit.
Ingredients:
6 oz (12 Tbs) VERY COLD margarine (I used earth balance)
2 oz (4 Tbs) VERY COLD shortening
12 oz (2 cups) flour
1 tsp salt (can be cut in half or even eliminated if using a salted margarine)
1/2 cup ice water
Steps:
1.  Combine flour and salt in food processor  (pulse once)
2.  Add butter (cut into tablespoon size chunks).  Pulse until mealy (about 5-8 times).  Do NOT over processes.
3.  Add shortening (also in small chunks)  Again, pulse just until mealy.
4.  Add ice water about one tablespoon at a time.  You do not necessarily need all of it.  You want it to be just barely enough.  Pulse after each tablespoon is added.  You can alternatively use a  spray bottle to add the water.  Stop adding water as soon as the dough forms and clings in one big lump on the side of the processor.  DON'T add too much water or you will have to start over.
5.  Form dough into a ball.  Divide in half.  Wrap the two discs in plastic wrap or put into ziplock bags.  Refrigerate for 30 mins-2 hours before rolling out.
6.  Make your filling
7.  On a floured surface, roll out dough into two large circles.  Starting at the far edge, roll the dough onto your rolling pin.  Unroll it over your pie plate.  Trim edges.  Brush with coconut oil.  Place in 400 degree oven for about 5 mins.  Remove from oven.  Add filling.  Cover with top dough circle.  Be sure to cut some slices into it or use a pie bird so it doesn't explode.  Decorate as desired. Brush with coconut oil.  Bake at 400 degrees for 30-45 mins until crust is starting to brown or until middle begins to bubble over the edge.
8.  If the crust isn't brown yet, you can always brush it with more oil and place under the broiler for 30 seconds or so.  WATCH IT.  It will burn really fast and the coconut oil will smoke quickly.  Keep the door open and rotate it until desired color is reached.
9.  Cool completely on wire baking rack.  It will be a mess if you cut into it before it is completely cooled.  Be patient.  Leave the house if you have to.  Do whatever it takes.
10.  Enjoy your pie!