Category Archives: Recipes

Recipe—Popovers Like at Jordan Pond House

Make popovers at home and enjoy your own tasty Jordan Pond House moment

Make popovers at home and enjoy your own tasty Jordan Pond House moment

When you can’t get to Seal Harbor, Maine, to eat the famous popovers at Jordan Pond House in Acadia National Park, try making them at home instead.

photo by Bakery Boy

Popover Ingredients

2 large eggs

1 cup whole milk (skim or 2% won’t do)

1/2 teaspoon salt

1/8 teaspoon baking soda

1 cup sifted all-purpose flour

Directions

Preheat oven to 450 degrees

In a medium bowl, whip eggs briskly by hand with a whisk (or in a mixer set on high) for three minutes

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RECIPE Strawberry Jam Stack Cake from Sweet Auburn Desserts

Strawberry Jam Stack Cake from the book Sweet Auburn Desserts by Sonya Jones. Photo by Deborah Whitlaw Llewellyn

This loosely stacked yet highly photogenic dessert is refreshingly different from any regular layer cake.

by Bakery Boy

“What I love about stack cakes is that they are so commanding and grand,” says Sonya Jones in introducing this recipe, a tempting photo of which graces the cover of her newly published cookbook, Sweet Auburn Desserts from Pelican Publishing Company. (Click here for the Bakery Boy Blog’s book review, or here for a profile of Sonya and her Sweet Auburn Bread Company in Atlanta). “Traditionally, the bigger the stack cake and the more layers it has, the more important the occasion,” she adds. So I guess technically, the sky is the limit!

For this recipe, prepare the jam filling ahead of time so it’s well cooled and ready to spread between cake layers on cake-baking day.

Bookjacket photo by Deborah Whitlaw Llewellyn

Strawberry Jam Stack Cake

8 tablespoons (1 stick) unsalted butter

1 ounce shortening

1 ¼ cups sugar

3 eggs

1 teaspoon vanilla extract

3 cups cake flour

½ teaspoon salt

1 teaspoon baking soda

2 ½ teaspoons baking powder

1 cup milk

Preheat the oven to 400 degrees F. Grease 7 (8-inch) round cake pans and line with parchment or wax paper.

In a mixer, cream together the butter, shortening, and sugar until fluffy. With the mixer on medium speed, beat in the eggs one at a time until the eggs are fully incorporated. Stir in the vanilla.

In a separate bowl, combine the flour, salt, baking soda, and baking powder. With the mixer on low, alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour. Beat on medium speed for 2 to 3 minutes, scraping down the sides of the bowl.

Spread ¾ cup of the batter into each pan. Bake for 6 to 8 minutes, or until the cake springs back when lightly touched. Turn the cakes out of the pans onto a wire rack while still warm. Repeat until all 7 layers are baked. Each cake layer will be ¼- to 3/8-inch thick.

Place the first layer on a cake stand and spread ½ cup Strawberry Jam (see below) over the top. Place the second layer on top of the jam and spread another ½ cup jam over the top. Repeat this process until all 7 layers are stacked and layered with jam. Wrap the cake with plastic wrap or foil and allow it to stand for 24 hours before serving.

Jam Filling

2 pounds fresh strawberries

4 cups sugar

¼ cup fresh squeezed lemon juice

1 cinnamon stick

Wash and hull the strawberries. In a saucepan, crush the strawberries and stir in the sugar and lemon juice. Add the cinnamon stick and stir over low head until the sugar is dissolved.

Increase the heat to high and bring the mixture to a rolling boil. Using a large spoon, skim off any foam that forms on the surface. Continue to boil, stirring often, until the mixture is thickened and a candy thermometer reads 220 degrees F., about 30 to 40 minutes. Remove the cinnamon stick.

Transfer the jam to a covered container and refrigerate until ready to use. The jam will keep in the refrigerator for up to 3 weeks.

If you wish to store the jam for a longer period of time, spoon the jam into hot, sterile jars and seal. Place the jars in a water bath for 10 minutes and transfer them to the counter to cool before storing them in a cool, dry, dark place.

[From Sweet Auburn Desserts by Chef Sonya Jones, (c) Sonya Jones, used by permission of the publisher, Pelican Publishing Company, Inc.]

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To order a copy of Sweet Auburn Desserts by Sonya Jones, contact Pelican Publishing Company at www.pelicanpub.com or 1-800-843-1724. The list price is $24.95, but ask about a 20 percent discount (which you learned about here on the Bakery Boy Blog!) that drops the price to $19.96.

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Click here for the Sweet Potato Custard Pie recipe

Click here for the Cinnamon Raisin Bread Pudding recipe

Click here for a book review of Sweet Auburn Desserts by Sonya Jones

Click here for a profile of Sonya Jones and her Sweet Auburn Bread Company in Atlanta

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RECIPE Sweet Potato Custard Pie from Sweet Auburn Desserts

If you can think of a better use for sweet potatoes than this little slice of heaven, I’d like to know.

by Bakery Boy

Click here for a profile of Chef Sonya Jones and Sweet Auburn Bread Company

Sweet Potato Custard Pie from Sweet Auburn Desserts. Photo by Deborah Whitlaw Llewellyn

After my visits in Atlanta with chef and baker Sonya Jones, I knew I’d want to try making some of her sweet potato recipes as soon as she made them available. The owner of Sweet Auburn Bread Company has built her reputation around baking the humble but tasty orange tuber into a wide variety of goodies.

The creamy Sweet Potato Cheesecake is her bakeshop’s best-selling item at $45 for an 8-inch-diameter cake or $5 for a 3-inch version, each featuring a buttermilk pound cake crust instead of the usual graham-cracker crust. She also makes Sweet Potato Pies, Sweet Potato and Molasses Muffins, Sweet Potato Poundcake with Molasses Glaze, Sweet Potato Angel Biscuits, and Sweet Potato Cobbler, and is very likely dreaming up other uses for sweet potatoes right now.

Sonya says she peels, boils, and mashes about 40 pounds of the vegetables nearly every day to make a mushy paste that becomes the basis for all kinds of treats. “The possibilities are endless for this simple, wholesome, basic Southern staple,” she says. “I’m always experimenting with different desserts I can make from it, and I’m almost always happy with the results.”

Here is Sonya’s recipe for Sweet Potato Custard Pie from her newly published Sweet Auburn Desserts cookbook from Pelican Publishing Company. (Click here for the Bakery Boy Blog’s book review.)

Sweet Potato Custard Pie

1 pie shell — either your favorite version or one found elsewhere in Sonya’s book

Filling

1 pound sweet potatoes

1 cup sugar

1 teaspoon fresh ground nutmeg

3 eggs

8 tablespoons (1 stick) butter, melted

1 ½ cups half and half

1 teaspoon vanilla extract

½ teaspoon pure lemon extract

Preheat the oven to 350 degrees F.

To make the filling, boil the sweet potatoes for 40 to 50 minutes, or until tender. Drain the potatoes, run them under cold water, and remove the skin. Mash the potatoes in a mixing bowl and stir until smooth, then gradually stir in the sugar and nutmeg. Add the eggs one at a time, then the belted butter and half and half. Finally, stir in the vanilla and lemon extracts.

Pour the filling into the unbaked pie shell. Bake for 45 to 55 minutes, or until a knife inserted in the center comes out clean. Serves 8

[From Sweet Auburn Desserts by Chef Sonya Jones, (c) Sonya Jones, used by permission of the publisher, Pelican Publishing Company, Inc.]

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To order a copy of Sweet Auburn Desserts by Sonya Jones, contact Pelican Publishing Company at www.pelicanpub.com or 1-800-843-1724. The list price is $24.95, but ask about a 20 percent discount (which you learned about here on the Bakery Boy Blog!) that drops the price to $19.96.

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Click here for the Strawberry Jam Stack Cake recipe

Click here for the Cinnamon Raisin Bread Pudding recipe

Click here for a book review of Sweet Auburn Desserts by Sonya Jones

Click here for a profile of Sonya Jones and her Sweet Auburn Bread Company in Atlanta

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RECIPE Cinnamon Raisin Bread Pudding from Sweet Auburn Desserts

That humblest of desserts, meant to make stale bread palatable and nicknamed “poor man’s pudding,” becomes a gourmet treat when done right.

by Bakery Boy

Click here for a profile of Chef Sonya Jones and her Sweet Auburn Bread Company

Cinnamon Raisin Bread Pudding from Sweet Auburn Desserts. Photo by Deborah Whitlaw Llewellyn

My earliest experience with bread pudding was homegrown.

My father, being a baker with a steady supply of day-old bread — the main ingredient in bread pudding — introduced me to the basic concept. Break an old loaf into chunks in a bowl; sprinkle on sugar and cinnamon and raisins; pour on warm milk; dig in. It was a classic example of a “poor man’s pudding” as it has been enjoyed for hundreds of years, especially on cold winter days. Thanks again, Pop, for those special times we shared!

My second encounter with bread pudding was literary.

I was reading Charles Dickens’ A Christmas Carol with its über-poor Cratchit family making the best of Christmas Eve while living on abundant love but scant few resources. As the Ghost of Christmas Present guides rich but stingy Ebenezer Scrooge through his enlightening nightmare, they haunt the Cratchit house and spy a simple bread pudding that smells “like a washing day” and looks “like a speckled cannon ball” and is a noticeably “small pudding for [such] a large family.” Unfazed by his own poverty, humble accountant Bob Cratchit regards the pudding as “the greatest success achieved by Mrs. Cratchet since their marriage.” She, being a good sport, takes the, um, compliment well enough.

My third brush with bread pudding was, in a word, divine.

Commander's Palace Creole Bread Pudding Souffle with Warm Whiskey Sauce. Photo courtesy of Commander's Palace.

I ate the famous version served at Commander’s Palace in New Orleans — one of the nation’s most highly regarded restaurants — and if the delicacy hasn’t already been declared a national treasure, it ought to be. The Commander’s Palace Creole Bread Pudding Souffle with Warm Whiskey Sauce lives up to its grand title. The fluffy blend of sugar, eggs, heavy whipping cream, cinnamon, nutmeg, vanilla and cubed French bread gets baked into a deep cup, then topped with a meringue and baked again until golden brown. At table side, a server dramatically pokes a hole in the top of the meringue and pours in a velvety sauce of bourbon and whipping cream. Perfection! Commander’s is so exacting about how its signature dessert is prepared and served, always fresh from start to finish, that it asks dinner guests to order the bread pudding in advance at the beginning of the meal, allowing the kitchen staff to time each step just right for the final presentation.

Now a fourth chapter has been added to my personal bread pudding saga.

Chef Sonya Jones, owner of Sweet Auburn Bread Company in Atlanta, shares her recipe for Cinnamon Raisin Bread Pudding in her recently published Sweet Auburn Desserts cookbook from Pelican Publishing Company. (Click here for the Bakery Boy Blog’s book review.) It’s a suitably rich casserole of a pudding baked into a deep pan and using regular milk instead of heavy whipping cream and any available white bread instead of specifically French loaves. I rate it high on my personal scale of bread puddings, certainly closer to the perfection served at Commander’s Palace than to the “washing day cannon ball” at Mrs. Cratchit’s fictional home.

For sheer fond memories’ sake, though, I’ll have to say I still hold in the highest regard my late father’s unpretentious and unsophisticated technique for re-purposing going-stale bread by just tossing stuff together in a bowl. His approach wasn’t cookbook-worthy, perhaps, but I treasure those times when we stood across the workbench from each other at our family’s bakery or sat across the dinner table from each other at home while we ate it. I miss those moments with my Pop.

Try serving Sonya’s bread pudding recipe to your family and see if it makes as strong an impression and as long-lasting a memory as my dad’s did for me.

Cinnamon Raisin Bread Pudding

1 pound white bread, sliced

8 tablespoons (1 stick) butter, melted

1 ½ cups raisins

4 cups milk

3 eggs

2 cups sugar

2 teaspoons vanilla extract

2 teaspoons cinnamon

Preheat the oven to 350 degrees F.

Pour half the melted butter in the bottom of a casserole dish. Line the dish with the slices of white bread. Drizzle the remaining butter over the bread and sprinkle the raisins on top.

In a large mixing bowl, stir the milk, eggs, sugar, vanilla, and cinnamon until well blended. Pour 1/3 of the milk mixture over the bread and let it soak for 10 minutes. Pour another 1/3 of the milk mixture over the bread and let it soak another 10 minutes. Repeat with the remainder of the milk mixture.

Bake for 45 minutes, or until the pudding springs back when lightly touched. Cook and serve with Nutmeg Sauce (see below). Serves 12-15

Nutmeg Sauce

1 cup water

½ cup sugar

1 tablespoon cornstarch

1 teaspoon fresh ground nutmeg

2  tablespoons (1/4 stick) butter

In a large saucepan bring the water to a boil.

In a mixing bowl, combine the sugar, cornstarch, and nutmeg. Mix well.

Gradually stir ½ cup boiling water into the sugar mixture. Add the sugar mixture to the remaining boiling water in the saucepan. Continue cooking for 5 to 8 minutes, or until the sauce thickens. Remove the saucepan from the heat and stir in the butter.

Store the sauce in a covered container until ready to use. Serve with Cinnamon Raisin Bread Pudding (above) or with fresh peach cobbler or pound cake.

[From Sweet Auburn Desserts by Chef Sonya Jones, (c) Sonya Jones, used by permission of the publisher, Pelican Publishing Company, Inc.]

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To order a copy of Sweet Auburn Desserts by Sonya Jones, contact Pelican Publishing Company at www.pelicanpub.com or 1-800-843-1724. The list price is $24.95, but ask about a 20 percent discount (which you learned about here on the Bakery Boy Blog) that drops the price to $19.96.

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Click here for the Sweet Potato Custard Pie recipe

Click here for the Strawberry Jam Stack Cake recipe

Click here for a book review of Sweet Auburn Desserts by Sonya Jones

Click here for a profile of Sonya Jones and her Sweet Auburn Bread Company in Atlanta

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House Divided Cookbooks Turn Auburn-Alabama Rivalry Into Tasty Tailgate Parties

Dueling cookbooks by a married pair of bakers/cooks with opposing college football loyalties stir up pregame flavors for Dixie’s most fabled rivalry.

by Bakery Boy

Click here to see a separate Bakery Boy Blog post about Louisa’s Bakery, co-owned by cookbook authors Missy & Browne Mercer

Browne and Missy Mercer, signing their dueling tailgate-party cookbooks at The Alabama Booksmith in Homewood, AL. Photo by Bakery Boy

In Alabama, the term “house divided” has outlived its reference to the Civil War. For decades it referred to families splitting to side with the Union or the Confederacy. Now it more often refers to households that support opposing football teams—either The University of Alabama’s Crimson Tide or the cross-state rival Auburn University Tigers.

The latest battlefront in this House Divided saga: otherwise happily married bakers/cooks Missy and Browne Mercer. They work together at a trio of businesses they own in Montgomery, two restaurants and a bakery in adjoining buildings. They love their alma maters. And they have written cookbooks, each splashed with their school’s colors on the outside and each packed with 30 school-themed tailgate party recipes inside.

AUBURN UNIVERSITY COOKBOOK by Missy Mercer (Gibbs Smith Publishing, $14.99)

Her book gets Auburn fans charged up for games with Kick ’em in the Butt Big Blue Chili, Sis Boom Bah! Sausage Balls, Rah Rah Rah Corn and Avocado Salsa, Roasted Red Beat-The-Tide Hummus, and Roll Over The Tide Chicken Wings. Aubie’s Heart-of-Dixie Caviar—Aubie is the school’s tiger mascot—involves no fish roe but plenty of peppers, onions, corn, and black-eyed peas. Desserts include The Tiger’s Den Lemon Bars, Tiger Paw Cookies, and Old South White Chocolate Pecan Blondies (see recipe below). Wash it down with swigs of Orange-and-Blue Passion (with vodka, orange juice, ginger ale, and Blue Curaco) or Fourth Quarter Whiskey Slush (with Jack Daniel’s Black Label Whiskey, black tea, lemonade, and orange juice).

THE UNIVERSITY OF ALABAMA COOKBOOK by Browne  Mercer (Gibbs Smith Publishing, $14.99)

His book stokes Alabama fans into game-days frenzies with Bama Bourbon-Glazed Park Tenderloin, Drown ’em Tide Brisket, Rammer Jammer Baked Beans, Rollin’ with the Tide Salsa, Capstone Coleslaw, and Give ’em Hell Alabama Deviled Eggs. He carries the theme forward with Dixie’s Football Pride Potato Salad, Crimson Flame Black-Eyed Peas (cayenne pepper packs a punch), Got Thirteen? Chili (a reference to the football team’s impressive total of 13 national titles), and Roll on to Victory Lemon Pound Cake. The Big Al’s Peanut Butter Bars (see recipe below) are named for Alabama’s raging elephant mascot and symbol.

TRUCE AT HOME?

Missy adds "War Eagle!" to the copies she autographs. Photo by Bakery Boy

So, do these two school-spirited foodies get along, despite all this football-based conflict? Yes, they say. Not only do they live together and work together—jointly running Louisa’s Bakery, Tomatinos Pizza & Bake Shop, and Café Louisa in Montgomery’s historic Old Cloverdale neighborhood—they even do book-signing events together when they promote their dueling cookbooks.

Browne adds "Roll Tide!" to the copies he autographs. Photo by Bakery Boy

People who show up as such signings aren’t always as cordial as the couple. I’ve seen people totally ignore one or the other, even though they’re sitting side by side at a signing table. Some fans will purposely speak only to the one who shares the same team interest while getting books autographed. This rivalry can be that way.

The one thing Missy and Browne don’t do together is to watch the Alabama-Auburn game. “We’ve tried that,” Missy says. “It just gets too stressful. We each love our team too much.”

Here’s one dessert recipe from each book. If you have a dog in this fight, as we sometimes say around here, choose one or the other accordingly. If you’re neutral in this ongoing turf war, feel free to try both.

OLD SOUTH WHITE CHOCOLATE PECAN BLONDIES from Auburn University Cookbook by Missy Mercer

Old South White Chocolate Pecan Blondies. Photo by Zac Williams from Auburn University Cookbook by Missy Mercer. Reprinted with permission from Gibbs Smith.

1 cup butter

1 pound white chocolate, half chunked and half chopped

4 eggs

1 cup sugar

1 teaspoon vanilla

1 pinch salt

2 cups flour

1⁄3 cup pecan pieces

8 ounces semisweet chocolate chips

Preheat oven to 300 degrees. Line an 11 x 14-inch pan with parchment paper. In a medium bowl over a hot water bath, combine butter with chunks of white chocolate. In a large bowl, whisk eggs, sugar, vanilla, and salt. Add chocolate mixture to egg mixture and stir in flour. When cooled slightly, add chopped white chocolate, pecans, and chocolate chips. Pour into prepared pan. Bake for 30–40 minutes or until skewer or toothpick comes out clean when tested.

BIG AL’S PEANUT BUTTER BARS from The University of Alabama Cookbook by Browne Mercer

Big Al's Peanut Butter Bars. Photo by Zac Williams from The University of Alabama Cookbook by Browne Mercer. Reprinted with permission from Gibbs Smith.

2 cups flour

1⁄2 cup brown sugar

1⁄4 teaspoon salt

1⁄4 cup butter, room temperature

1 cup peanut butter

1 egg

1 cup milk chocolate pieces

1 teaspoon butter

1 can (14 ounces) sweetened condensed milk

Preheat oven to 350 degrees. Combine flour, brown sugar, and salt in a large bowl. Add 1⁄4 cup butter, peanut butter, and then egg to make a thick batter. Press 2⁄3 of mixture into bottom of greased 9 x 13-inch baking pan. Melt chocolate with 1 teaspoon butter and milk in a small saucepan. Pour over peanut butter mixture in the baking pan. Sprinkle the remaining peanut butter mixture over chocolate mixture. Bake for 20 minutes or until golden brown. Let cool before cutting into bars.

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Find both books in Alabama bookstores or through Gibbs Smith Publishing of Layton, Utah; 800-835-4993

For more about Missy & Browne’s bakery and two restaurants in Montgomery:

Louisa’s Bakery, 334-356-1212

Tomatinos Pizza & Bake Shop, 334-264-4241

Café Louisa, 334-264-4241

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Click here to see a separate Bakery Boy Blog post about Louisa’s Bakery

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Got a bakery-related story idea for the Bakery Boy Blog? Email a note to Bakery.Boy@att.net.

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Bake Cookies In Your Car

Fellow bakery blogger Nicole Weston of Baking Bites shares her technique for baking chocolate chip cookies on the dashboard of a summer-hot car.

by Bakery Boy

Cookies baking on a hot dashboard. Photos: BakingBites.com

It’s August. It’s hot. You park your car in the sun, and when you get in to drive somewhere the heat is unbearable. Maybe you roll down the window and drive fast to flush out your rolling furnace. Maybe you crank up the AC and wait a few minutes in nearby shade. Here’s an idea. When you’re not going anywhere, why not use that hot-as-an-oven car as, well, an oven?

Fellow bakery blogger Nicole Weston of Baking Bites explored this notion and developed what has become one of her most popular posts. First published in 2007, the story frequently earns a button at the top of her home page, even four years later.

These chocolate chip cookies will be ready soon, and the car they're baking in will smell wonderful too.

Nicole includes plenty of tips for car-based baking:

• realizing the advantages of chilled-and-sliced dough over spooned-and-dropped dough for achieving even thickness and even baking

• placing oven mitts or a towel under the cookie sheet to protect the dashboard, which she considers the best spot for baking

• parking in full sun

• placing an oven thermometer where it can be seen from outside

• avoiding opening the car door too often and letting heat out

• testing by touch instead of sight since car-baked cookies won’t caramelize and brown the way regular oven versions do

• doubling up with two batches if you have a large dashboard or two cars or a friend with a car to park next to yours, making it a team project

It’s a fun piece. The reader comments are worth scrolling through both for more car-as-oven tips (an Arizona woman says she cooked a steak to well-done in four hours) and other suggestions (such as using the resulting aroma of fresh-baked cookie to help sell a used car).

Here’s the full URL linking to Nicole’s story, including her cookie recipe: http://bakingbites.com/2007/09/car-baked-chocolate-chip-cookies-step-by-step/. Or just click here.

Thanks, Nicole, for keeping this story prominently displayed at your site. It’s an inspiration to us all!

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Nicole Weston of Baking Bites

When Nicole Weston isn’t baking, photographing, and writing for her Baking Bites blog, which she launched in 2004, she is often riding horses (American Saddlebreds) or dancing (ballet and salsa). Based in Los Angeles, she holds a degree in linguistic from the University of California Berkeley and a certificate in professional pastry from the New School of Cooking in Culver City (across from the historic Helms Bakery complex, which now holds a collection of restaurants and design and furniture shops).

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Got a bakery-related story idea for the Bakery Boy Blog? Email a note to Bakery.Boy@att.net.

RECIPE Puff Dough from Tellico Grains Bakery

Minimal handling and cold chunks of butter are keys to making flaky pastries with this simple recipe.

story & photos by Bakery Boy

recipe by Stuart Shull

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I try to learn something new from every baker I meet, and to pass along tips to Bakery Boy Blog readers when I can. During my visit with Stuart and Anissa Shull at Tellico Grains Bakery, Stuart made a batch of puff dough, a simple combination of flour, butter, and water that the couple uses for pie crusts, turnovers and fruit tarts. Here’s his recipe, scaled down to make enough dough for three pies.

PUFF DOUGH FROM TELLICO GRAINS BAKERY

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RECIPE Star Spangled Chunky Chip Cookies

Just in time! This patriotic red-white-and-blue cookie recipe will put the finishing touch on the July 4th cookout at my house.

Star Spangled Chunky Chip Cookies

Everything else is just about ready for Independence Day at our place. Meats and marinades on hand. Vegetables and shrimp for skewers. Grill scrubbed clean and ready to fire up. A watermelon and various drinks chilling. Guests invited and side dishes assigned. I’m even planning to churn ice cream during the festivities, which I haven’t done in years.

Still, I wanted to have something sweet on the table for snacking purposes before, during, and after the actual grilling takes place. So it was just good luck that this cookie recipe came to my attention earlier this week.

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RECIPE Cherry Crisp from Levering Orchard in Ararat, Virginia

It’s a fact: Baking with cherries you picked yourself makes them taste better. Harvest some at this western Virginia orchard, and you’ll understand.

story & photos by Bakery Boy

Click here to see a separate post about Cherry Picking Time at Levering Orchard

Click here to see a separate post with a recipe for Cherry Pie from Levering Orchard

Cherry Crisp

This recipe for Cherry Crisp went over very well at my house. My family quickly finished off the initial batch and clamored for more. I’d brought back plenty of cherries from my visit to the you-pick operation at Levering Orchard in Ararat, Virginia—more than we were likely to eat as raw snacks before they began to rot—so I gladly started in making a double batch. The second time around I had enough to satisfy the home front and share some with a neighbor.

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RECIPE Cherry Pie from Levering Orchard in Ararat, Virginia

With delicious cherries in season, I head to Levering Orchard in western Virginia for pick-your-own fruit, a lovely outing in a beautiful setting, and cherry recipes to bake when I get home.

story & photos by Bakery Boy

Click here to see a separate post about Cherry Picking Time at Levering Orchard

Click here to see a separate post with a recipe for Cherry Crisp from Levering Orchard

A day before I made this pie, the tart cherries I picked for it were still hanging on trees.

I picked the cherries that went into the pie I’m eating as I write this. There’s a sense of accomplishment—and a certain smug pleasure—in this fact. Besides reveling in buckets full of fresh cherries to snack on raw and to bake into various treats, I also have fresh memories of spending a lovely day in a century-old orchard perched on a verdant slope of the Blue Ridge Mountains just off the road-trip-worthy Blue Ridge Parkway.

Ready for picking

At Levering Orchard in western Virginia, the southernmost cherry orchard in the eastern United States, people can drive up, borrow plastic pales, climb wooden ladders already placed in ripe locations, and harvest as much fruit as they want (paying $2.49 per pound as they leave). Red and purple fingers belie the effort, and red and purple tongues offer evidence that sampling while picking is not only common but also encouraged.

A sweet slice of homemade cherry pie, loaded with fruit as well as memories of a fine day of cherry picking.

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