It All Begins at the Kitchen Table
by Chef Deb Traylor
Every big idea starts as a simple thought or mild musing at some point in its early life. Whether it’s a little daydream, an improbable realization or somehow connecting the “dots” acquired over one’s life, I’ve often wondered what gives a simple idea its legs? What makes it stick? What makes others sign up or follow along? At what point does one no longer listen to the “that’s crazy” or “that’s risky” voices and move forward?
I can’t tell you how many times all of us here at Ginger and Baker have given tours or attended meetings or tastings and been asked, “how did this all happen?” The truth is, and I am not stretching on this, it was because one woman loved the time and place where she grew up and the food she grew up with. She remembered, like so many of us, that the kitchen was a place where she learned about life, politics, family, faith, and love. Where she learned how to work math problems, sew a button on a shirt and how to heal a broken heart. Where she learned that no matter how hard life was, there were always others who had a little less and could maybe use a little help.
It was over food and reminiscing about our mom’s kitchens that Ginger and I first connected over a decade ago. Like many of us here at Ginger and Baker, we have memories of beautiful, giving moms, kitchens, food and pie.
I recently received a Facebook notice of the three-year anniversary of a photo we posted that featured one of the small storefronts we initially visited just up the block from what is now Ginger and Baker! Wow, three years… and we are almost there!
For those of you who have been part of every step of Ginger and Baker, and for those of you who are just taking a peek into our journey… thank you! We cannot wait for you to walk through our doors and say “hi” or tell us that you’ve tried a recipe or two. We want to hear your stories of our wonderful historic building (and pie!) and we humbly thank you for listening to ours.
Today the old Northern Colorado Feeders Supply building has a whole new look inside, we've swept out the grain, shored up the old brick walls and put a heck of a lot of elbow grease into making it shine. Once open, you'll be able to pick up fresh flowers or a special gift at the Market, or enjoy a cup of coffee and a fresh-baked treat at the Coffee Bar and Bakery. Think of the two recipes we're sharing today, Blackberry Lime Pie and Quick Orange Rolls, as a taste of the good things to come!
With it's flaky crust, juicy blackberries and a zing of fresh lime, this week's pie recipe is a summertime favorite. It's super simple and a great way to practice lattice crust, or use small cookie cutters to make a fun pattern with the dough like we did with this pie. Add a good cup of coffee and you've got the perfect dessert... or a great breakfast – which is how we like to start the day.
The beauty of our luscious orange frosted rolls is that the dough is actually a quick bread recipe! Baking powder and baking soda create the leavening rather than yeast so it doesn't need rising time. It’s fast, super easy and a recipe that you can pull together in 10-15 minutes. Plus, drizzly orange glaze. Enough said. Enjoy!
Blackberry Lime Pie
- 1 recipe Ginger and Baker pie dough, chilled (see below), or one box refrigerated pie dough
- 5 cups blackberries, rinsed and dried
- 1/2 cup sugar (+ 1/4 cup, if needed)
- 2 tsp. lime juice
- 1 tsp. lime zest
- 1/4 tsp. salt
- 3 Tbsp. quick cooking instant tapioca flour
- 1 Tbsp. cornstarch
- 1 egg, beaten (for egg wash)
Preheat oven to 400 degrees and place a baking sheet in the oven to heat through. In a medium bowl toss blackberries with sugar, lime juice, lime zest, tapioca flour and cornstarch until berries are completely coated. Let the mixture rest at room temperature for 30 minutes. Roll out the bottom crust on a lightly floured surface to 12 inches diameter and the top crust to 13 inches diameter. Line the bottom of the pie tin with the 12-inch crust, and place in the freezer for 15 minutes. Remove the pie crust from the freezer, spoon in the berry filling and place 13-inch top crust over berries, sealing and crimping the edges. Cut vents and brush top of crust with egg wash. (Or cut shapes with a small cookie cutter and place in a connecting pattern on top of filling.) Place pie on the hot sheet pan and bake for 60-75 minutes, until pie is golden and the berries have begun to thicken.
- This pie gets really juicy. Don’t be tempted to overfill the pie with blackberries or it will end up running over the sides of the pie.
- If the crust begins to brown too soon, cover edges with foil.
- This pie is excellent with a lattice or open design as it allows for evaporation of the liquid and helps the pie thicken more easily.
Quick Orange Rolls
(dough adapted from America’s Test Kitchen Family Cookbook)
- 2 Tbsp. melted unsalted butter
- 1/2 cup orange marmalade
- 1/4 cup light brown sugar
- 1 tsp. orange zest
- 1/2 tsp vanilla
- pinch of salt
- 2 1/2 cups flour, plus extra for shaping
- 2 Tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups buttermilk
- 4 Tbsp. melted unsalted butter (2 Tbsp. for dough, 2 Tbsp. for brushing on top of rolls)
- 1/2 tsp. vanilla
- 3 Tbsp. cream cheese, softened
- 3-4 Tbsp fresh-squeezed orange juice (more if you want a thinner glaze)
- 2 tsp. orange zest
- 2 cups confectioner’s sugar
- pinch of salt
Preheat oven to 425 degrees. Mix filling ingredients and set aside. Generously coat a 12-cup nonstick muffin pan with cooking spray. For dough: In a large bowl combine flour, sugar, baking powder, baking soda and salt and whisk until thoroughly combined. In a separate bowl whisk together the buttermilk, 2 Tbsp. melted butter and vanilla. Make a well in the center of the flour mixture and use a wooden spoon to stir the buttermilk mixture into the flour. The mixture will take a few moments to absorb the liquid and the dough will come together roughly (it’s called "shaggy dough").
Lightly flour the counter or a large cutting board and lightly knead the dough for about a minute or so, or until its smooth. Using your hands, lightly press the dough into a 12” x 6” (roughly) rectangle. (This dough is too soft to use a rolling pin.) Using a knife or an offset spatula spread the filling thinly over the entire surface of the dough leaving a 1/2-inch border on one of the 12” long sides. The filling does not have to cover completely. Beginning on the opposite side of the 1/2” border, use a metal spatula or a bench scraper to help roll the dough pressing slightly to form a tight log. Once the log is rolled, pinch the seam to seal - you might need to run a small finger of water or buttermilk along the edge of the dough to help seal the seam.
Roll the log so that the seam side is down, then, using your spatula or bench scraper, cut dough evenly into 12 pieces. Place the rolls into prepared muffin tins, brush with 2 Tbsp. melted butter and bake for 20-25 minutes or until the edges are golden brown. Remove rolls from oven, let cool slightly and then remove from pan and place on a wire cooling rack with a piece of parchment or a baking sheet underneath to catch the drips. Let rolls rest for 5-10 minutes then drizzle glaze over the top. Serve warm or at room temperature. These are best eaten the day they are made. Yield: 12 rolls.
Basic Pie Dough
- 2 1/2 cups flour
- 2 tsp. fine sea salt
- 3/4 cup unsalted butter, cut into 1/2 inch pieces, chilled
- 1/4 cup Tbsp. non-hydrogenated vegetable shortening, cut into 1/2 inch pieces, chilled (or 6 Tbsp. additional butter if not using shortening)
- 1/2 cup + 1 Tbsp. ice cold water
- 1 tsp. lemon juice or vinegar
Combine flour and salt in a medium bowl. Add chilled butter and shortening and toss to completely coat with flour. Using your hands or a fork, quickly smash the pieces of butter/shortening between your thumb and fingers to flatten each piece to the size of a dime. Gently stir the flour and butter to make sure you flattened most of the pieces.
Combine ice cold water and lemon juice (or vinegar), and drizzle half of the lemon water over cold flour mixture and stir until the dough just starts to come together or turns “shaggy”. We prefer to use our hands but a fork works nicely too. Begin adding a few more tablespoons of water at a time, stirring between each addition. Once most of the water has been used (but you have a tablespoon or two remaining) use your hands to gather the shaggy strands into a ball and knead the dough two or three times. If you have dry bits remaining in the bowl, add a little additional water. (Your dough may appear wet or dry depending the climate in your area, so you will need to go slowly and adjust accordingly.)
Gather the dough in a ball, dust your counter with a tiny amount of flour, and quickly pat dough into a small flat disk. Cut dough in half and then stack one piece on top of the other, flour side down. Use the heel of your hand and press the dough down and divide in half once more. Cover both pieces with plastic wrap. Chill the dough for at least 4 hours or overnight. This dough can be made a day or two in advance. Makes enough for two 8 or 9-inch pie crusts.