Jennifer Burcke is a writer and fifth generation New England farmer who lives with three generations of her family at 1840 Farm in New Hampshire. She shares their journey on her blog at www.1840farm.com.
Imagine that you live in a small one room apartment without indoor plumbing. Living with you are your closest friends. You dine together in this space. You sleep in this space. You go to the bathroom, when necessary, in this space. It’s not the prettiest of mental pictures, is it? Yet, I’ve just described the state of affairs within the four walls of a chicken coop. Even with access to the outdoors, chickens spend a lot of their time inside the coop together and leave the evidence behind to prove it.
We have two chicken coops and a duck house here at 1840 Farm. The backyard garden coop houses our four bantam hens. The main coop is home to eight heritage breed hens, many of them from the original batch of chicks we added to our farm back in 2010. The duck house is our newest addition and provides shelter for the six ducks we added to our farmyard this spring.
All of our birds have access to the outdoors to stretch their legs, enjoy the fresh air, and nap in the sunshine. We’ve been careful to plan for more than the recommended square footage of indoor space per bird. We do our best to keep their indoor space clean, but any chicken or duck keeper can tell you that it doesn’t take long for them to make a mess of things.
I like to tend to our chickens, ducks, and goats as naturally as possible. I also like to apply that philosophy to our barn, coop, and duck house maintenance. Over the years, I have developed a few strategies to add a little natural freshness into the coop and barn.
On warm days, our coops and barn are open and ventilated all day. I believe strongly that cross ventilation is vital to the health of a flock. Our front facing window and rear facing vents and access doors help to keep fresh air flowing into the coop. The side screen door is also kept open during warm weather, allowing even more fresh air to enter the coop.
We follow the same method of keeping air circulating in our circa 1840 barn. Each morning, I slide open the south facing front door and unlatch the screen. Then the back door is opened and secured to keep it open and allow a breeze to flow through the main aisle.
Keeping a coop or barn smelling fresh is a big goal and a breeze can only do so much on a hot, humid day. Regular mucking and cleaning is the most laborious and also most successful way to keep a coop or barn smelling fresh. Even with our drop down cleanout door, a total coop cleaning takes a sizable time commitment, not to mention the need to have a large quantity of replacement bedding on hand.
During the cold months, we utilize the deep litter method of coop and stall care, adding fresh bedding as the season marches on. That fresh bedding piles up and helps our animals to stay warm even on the most brutal of cold New England days. With long stretches of cold temperatures, that extra warmth is needed.
During the spring, summer, and fall, I like to freshen our coop between deep cleanings. Once a week, I use my homemade spray to do that. In a few minutes, I can treat our flock to a fresh coop that smells clean even on the warmest summer day.
I chose the components for my spray carefully. I use Dawn lavender dishwashing liquid soap both because of its lavender scent and its known gentleness and effectiveness to clean birds in the wild. If it can be trusted to be used during the crisis of an oil spill, then I feel like it is safe to invite into our coop. You could certainly substitute another brand of soap when making your spray, but I can only attest to the effectiveness of Dawn as it is the only brand that I have used.
Lavender Dawn has a lovely, light lavender scent, but I wanted to up the ante. I also wanted to boost the power of this spray to both lightly disinfect the coop and help to deter pests. I add tea tree oil and peppermint oil for their insect repelling qualities. Lastly, I add a bit of lavender to help boost the calming properties of the freshening spray.
Herbal Coop Freshening Spray
2 ounces Dawn lavender dish soap
14 ounces water
10 drops tea tree oil
10 drops peppermint oil
10 drops lavender oil
I simply combine the ingredients in a clean spray bottle, replace the cap and shake the bottle gently to mix the liquid. The resulting spray has a light, fresh scent without being overpowering. One bottle of spray lasts me several weeks and has worked effectively in both our main coop and garden coop.
I remove the bedding from each nest box before lightly spraying the box with the herbal spray. Then I lightly spray the walls of the coop and also the two roosts. I allow the boxes to dry before adding fresh straw and shavings to each nest and sprinkling a bit of Herbs for Hens Coop Confetti™ in each nest. As soon as I finish my work in the coop, our hens come in to investigate their freshened surroundings.
While I felt as though our hens appreciated my efforts, I decided to test my theory. One week, I only freshened a single nest box. I left the remaining boxes untouched and didn’t spray the floor or roost. I placed a handful of herbs on top of the lone freshened box and exited the coop.
Later that afternoon, I went out to the coop to retrieve the day’s eggs. Every egg that had been laid was in the freshened nest box. They were sitting on top of the dried herbs I had placed there.
Clearly, our hens did appreciate my weekly freshening services. The fact that they decided to lay their eggs in the only nest box that I had freshened confirmed that. As a chicken keeper, there was no bigger affirmation the hens could give me. Collecting enough fresh eggs to feed my family was all the encouragement I needed to keep me coming back to freshen the coop every week.
Permanent link to this article: http://1840farm.com/2016/10/keeping-the-coop-fresh-naturally/
Bone broth is the simplest of preparations and yields such delicious and nutritious results. It requires no fancy ingredients and doesn’t demand constant attention. Given enough time and heat, the bones break down, releasing all of their gelatin and minerals into the liquid. The resulting bone broth is rich in protein, gelatin, and minerals and adds a beautiful color and flavor to any dish. Best of all, you can create this amazing broth using leftovers that would normally be discarded.
Until a few years ago, I had never made my own bone broth. I had created my own stock and quick broth with good success, but didn’t fully understand the difference between the three kitchen staples and therefore didn’t realize that I could create something with more flavor and nutrition without creating any extra work for myself in the kitchen.
Since then, I find myself unable to pass up the opportunity to turn the leftovers from a roast chicken or turkey into a batch of bone broth. I love transforming what used to be thrown away into a broth full of healthy calcium, magnesium, phosphorous, collagen, and a host of other nutritious minerals.
The process of making bone broth is simple. Reserve all that is left from the carcass of your chicken or turkey along with and any vegetables in the roasting pan. Any vegetables or leftover pan drippings can be scraped from the roasting pan and added to the slow cooker. They will add flavor and color to the finished bone broth.
When the meal is finished, transfer the roasting pan’s vegetables to the ceramic insert of a large slow cooker. Add approximately a third of the bones from a whole turkey or all of the bones from a 3 to 4 pound chicken to the slow cooker. Add enough water to completely cover the bones and vegetables along with two Tablespoons of apple cider vinegar. Place the lid on the slow cooker and allow the ingredients to rest for an hour. The vinegar helps to extract the calcium from the bones, making a richer and more nutritious bone broth.
Transfer any remaining bones to a freezer bag. Those bones can be frozen for later use. When making bone broth using frozen bones, allow the bones to come to room temperature before proceeding with the cooking process.
After the bones have spent an hour in the water and vinegar, turn your slow cooker on at high heat. Once the liquid has come to a boil, you can reduce the heat to low. The liquid should remain at a simmer as the broth cooks. Leave the lid securely on the pot to reduce the amount of liquid that evaporates away from the pot. If you notice that the liquid level has dropped dramatically as the broth cooks, you can add more water as needed.
The longer the broth simmers, the richer the broth becomes both in flavor, color, and nutrition. While you can stop the process at any point, I like to let the broth simmer for 72 hours. As you can see, the broth takes on a beautifully rich color the longer it is allowed to develop in the slow cooker.
If you’re wondering how to know when your bone broth is finished, the process is simple. Remove a bone from the pot of liquid. When the bones have released all of their mineral content, they will crumble in your hands with very little pressure. This crumbling signals that the bone broth is finished, that the bones have released all the nutrition they have to give.
At this point, the slow cooker can be turned off. I allow the broth to cool to room temperature before straining it through a colander lined with cheesecloth. Discard any bones, vegetables, or scraps, straining the broth a second time if any solids remain.
I fill one large Mason jar with bone broth to store in the refrigerator, using it in any recipe that calls for stock or broth. I freeze the rest using either ice cube trays or silicone baking cups before transferring to a freezer bag for long term storage. I use this frozen broth as I would fresh, adding it to any recipes that call for broth or stock.
Our bone broth never lasts very long in the freezer as we continue to find new ways to incorporate it into our favorite recipes. The flavor, aroma, and color are so superior to standard broth that I only regret that I didn’t start making bone broth sooner. Once you discover the simplicity of making homemade bone broth and its amazing depth of flavor, you’ll be wondering the same thing!
Permanent link to this article: http://1840farm.com/2016/10/how-to-make-homemade-bone-broth/
For me, a serving of velvety smooth mashed potatoes is at the top of my list of favorite comfort foods. They’re always a welcome sight at our family table. They pair beautifully with so many main courses and I love repurposing any leftovers into the next evening’s comforting meal for our family. Leftover mashed potatoes make a delicious topping for a range of dishes from Shepherd’s Pie to a Farmhouse Style Mashed Potato Torta. At Thanksgiving dinner, I can’t imagine our plates without a healthy serving of mashed potatoes.
As much as I love to make and enjoy mashed potatoes in our farmhouse kitchen, I receive countless messages and pleas for help from my readers who are frustrated by the process. They’ve tried so many different recipes and have yet to create the lovely, creamy mashed potatoes they’re dreaming of.
Making amazing mashed potatoes is simple once you understand the role a potato’s starch plays in the finished texture of the dish. You don’t need fancy tools or ingredients, just a few simple techniques for controlling the starch contained in the potatoes you’re working with.
First, carefully choose the type of potato you use and the method of preparing them for boiling. Yukon Golds are my preferred type of potato to use when making mashed potatoes. They are waxy and ideally suited for creating a smooth mashed potato. I love their flavor and texture and use them when creating any mashed potato recipe.
Next, let’s discuss preparing the potatoes for cooking. I like to resist cutting the potatoes into small pieces before boiling. The more surface area you create, the more water will be absorbed by the boiling potatoes, causing the starch molecules to swell and absorb too much water. Instead, cut the potatoes into pieces approximately 2” square which allows the potatoes to cook quickly without soaking up too much liquid.
As soon as the potatoes are fork tender, remove the boiled potatoes from the hot water immediately to a colander. Allow the hot potatoes to drain for a few moments before returning them to the pan. Use a potato ricer or an old fashioned potato masher to break down the potatoes. Do not use a blender, mixer, or food processor to mash your potatoes as they will over work the starch molecules and produce gummy mashed potatoes that no amount of butter or cream will be able to tame.
Finally, do not add cold liquid to the boiled potatoes. A hot, steaming pile of potatoes doused in cold liquid will seize up due to the drastic difference in temperature, producing and releasing far too much starch to create the velvety smooth dish we all love. Instead, warm your liquids before adding them to the cooked potatoes. You’ll be amazed at the difference in texture and rewarded with glorious mashed potatoes to serve at your family table.
Once you unlock these simple secrets for creating velvety smooth mashed potatoes, you’ll find yourself turning to this recipe again and again. They’re simply delicious served with our Farmhouse Gravy. I hope that your family and friends will enjoy them as much as we do!
Velvety Mashed Potatoes
I like a rustic mashed potato dish, so I skip the step of peeling the potatoes before boiling. If you prefer, you can peel the potatoes before boiling. This is the perfect recipe to use your homemade bone broth. I find that using bone broth delivers a rich flavor and texture unlike any other liquid added to the warm potatoes. Be sure to warm the liquids before incorporating them into the potatoes.
3 pounds Yukon Gold potatoes, washed and cut into 2” cubes
1 cup bone broth or high quality stock
½ cup whole milk
¼ cup heavy cream
butter for serving
salt and pepper to taste
In a large pot, combine the cubed potatoes with enough cold water to cover and allow them to move freely as they boil. Place the pot over a burner on high heat, bringing it to a rapid boil. Reduce the heat as needed to maintain the boil but prevent the pot from boiling over. Continue to cook until the potatoes are fork or knife tender, approximately 15 minutes.
Immediately remove the pot from the heat and drain the potatoes in a colander. Allow the hot potatoes to drain for a few minutes before continuing. You can use a potato ricer to break down the potatoes or return the cubed potatoes to the boiling pot to mash using an old fashioned potato masher. Take care to mash the potatoes without overworking them.
Add half of the warm liquid mixture to the pot, stirring it into the mashed potatoes. Continue adding more liquid until the mashed potatoes are the desired consistency. If you find that you need more liquid, simply warm a bit of bone broth, cream, or milk before adding it to the potato mixture. Taste the potatoes, seasoning with salt and pepper as needed. Serve hot with an ample topping of butter, sour cream, or a ladle full of our Farmhouse Gravy.
By Jennifer from 1840 Farm
Permanent link to this article: http://1840farm.com/2016/10/velvety-mashed-potatoes/
For me, there are few recipes more rustic and comforting than gravy. It adds flavor and velvety texture to roasted meats, mashed potatoes, and anything else it happens to touch on a dinner plate. With very little effort, simple ingredients can be coaxed into a thick, delicious gravy perfect for a holiday table or family dinner. It’s a true farmhouse staple in our home just like it was in my great grandparent’s farmhouse a century ago.
Cooking gravy certainly isn’t a modern technique. It is believed that gravy dates back to ancient Egypt and the time period around 3000 B.C. When you think about it, that makes perfect sense. Spit roasting meat produced fatty, delicious liquid that simply couldn’t be allowed to go to waste. A dripping pan resting underneath the cooking meat would collect the juices as they ran out of the meat when pierced with a fork or blade. That liquid could be served as a thin dipping sauce or “jus” for chunks of meat eaten by hand or it could be reduced, salted, and poured over meat eaten with a fork.
Fast forward to the 1960s when gravy became something made using a premade mix. Simply add water, whisk, and heat to create a gravy with very little effort. Add in canned gravies, and gravy making became something that few people practiced. Perhaps homemade gravy would be made for Thanksgiving dinner, but even then it was just as likely to come from a can or pouch. That trend continued. In 2008, Food Technology magazine reported that 40 percent of American households served gravy made from a mix when adding it to their dinner plates.
Ironically, gravy making is incredibly easy. It requires no special equipment, no fancy ingredients. The process is simple and can be mastered easily. From a flavor perspective, you just can’t beat gravy made from scratch, flavored to your liking.
Unlike our ancient ancestors, I prefer to roast our meat in the oven. The pan collects the rich liquid which can be cooled slightly while the roast meat rests before skimming the fat from the top. I use homemade bone broth added to the pan drippings and the resulting gravy is rich and delicious. You can use a combination of broth, stock, and pan drippings to make gravy, adjusting seasoning to yield a delicious batch of gravy.
I hope that you’ll give gravy making a try. I also hope that you’ll make our Velvety Mashed Potatoes to serve with it! One taste and I’m willing to bet that you’ll be making a homemade version for years to come.
You can use any combination of pan drippings, bone broth, broth, or stock to make delicious gravy. I keep bone broth on hand and add it to the pan drippings as needed to have enough liquid needed for this gravy. I like a very peppery gravy, so I season it liberally with black pepper and often add minced fresh thyme, rosemary, and tarragon from the garden which is often left over from seasoning the roast meat.
1 ½ cups (12 ounces) warm pan drippings, bone broth, broth, or stock (or a combination)
freshly ground pepper
finely minced fresh herbs (I use thyme, rosemary, and tarragon from the garden)
Make the roux to thicken the gravy by adding the lard or butter to a small saucepan set over medium heat. Melt the fat before adding the flour. Whisk to combine and reduce the heat to low. Continue to whisk until the roux is smooth and takes on a bit of color, approximately 2 minutes. If you are using herbs, add them to the roux and cook for 1 minute.
Add the 2 cups of warm drippings, bone broth, stock (or combination of liquids) to the roux. Whisk to incorporate and increase the heat to medium. Bring the mixture to a simmer, stirring often to prevent scorching. Simmer gently for 3-5 minutes to thicken the gravy to your desired consistency. Reduce the heat to low. Season with salt and black pepper. Taste for seasoning and adjust as needed.
Gravy can be kept warm over low heat, stirring often before serving.
By Jennifer from 1840 Farm
Permanent link to this article: http://1840farm.com/2016/10/farmhouse-gravy/
These days, I find myself actively looking for meals that fit a few key criteria. I want everyone to be eager to come to dinner, to look forward to the meal that lies ahead. I like to have a multipurpose meal, one that can easily result in leftovers that can be reinvented the next evening into something equally delicious. I also love when that meal can be procured locally, raised in our community, and eaten at its delicious best.
I also like to serve something comforting at our family table. After a long day, we could all use a plate that allows us to take a collective sigh, gather around the table, and enjoy recounting our day while eating something that delivers comfort with each bite.
For me, a whole chicken roasted to perfection in the oven delivers on each of these points. If the chicken can be cooked in a cast iron skillet, all the better. The results are delicious each and every time, with my family clamoring for more, requesting that we make it again soon.
Thanks to inspiration from Thomas Keller’s Bouchon cookbook, I began roasting two birds at once each in their own cast iron skillet. I’m only sorry that I didn’t think of this technique years earlier. With very little extra effort, I can roast a duo of chickens side by side and ensure that we have plenty of leftover chicken to enjoy as tacos, sandwiches, pot pies, and in pasta dishes on successive evenings.
Roasting two chickens also provides me with all that I need to create two batches of hearty bone broth. That bone broth delivers robust flavor and healthy nutrition to every single dish it is added to. Having homemade bone broth in the refrigerator or freezer at the ready is akin to having a bit of magic to add to any recipe that calls for broth or stock.
I hope that you will enjoy this hearty, comforting meal as much as we do. It’s sure to become a favorite around your family table!
Cast Iron Skillet Roast Chicken
I roast two chickens at a time, each in their own 9 inch cast iron skillet. If you prefer, the two chickens could be placed in a single roasting pan large enough to accommodate them. When roasting two chickens, select birds of a similar size to ensure that they cook evenly in the same length of time.
Prepping raw chickens can be a messy task, but I have found that lining my prep area with a generously sized piece of freezer paper helps to make cleanup a breeze.
Preheat the oven to 425 degrees Fahrenheit and position the oven racks in the bottom third of the oven. Remove the chicken from the refrigerator to allow it to come closer to room temperature as the oven preheats.
Line your prep space with a large piece of freezer paper if desired. I like to use two small prep bowls, filling each with ample coarse salt and pepper to use when seasoning the chickens. Having the seasonings at the ready allows me to season the chickens inside and out without contaminating my pepper grinder and salt cellar.
Remove the chicken from its packaging. If your bird contains a packet of organs in its cavity, remove them. Rinse the chicken under cold water if desired before transferring to the prepared freezer paper. Using paper towel, pat the chicken dry inside and out. It is important that the chicken be as dry as possible. Any moisture will create steam in the oven which will prevent the skin from becoming crisp.
Liberally season the chicken inside and out with salt and pepper. If you like, you can truss the chicken using a length of kitchen twine to tie the legs together and hold them tight to the body. Trussing the chicken will help to hold the legs close to the body, keeping it in a beautiful shape and also helping the meat to cook evenly and the breast to stay moist.
Prepare a cast iron skillet for each bird by placing each skillet on a burner over high heat. When the pan is hot, add a Tablespoon of lard or olive oil to each skillet, swirling carefully to coat the bottom surface of the pan. Reduce the heat to medium high and add a prepped chicken to each pan. Allow the chicken to cook for five minutes undisturbed.
Transfer the skillets to the hot oven with the legs facing the back of the oven. Placing the breast in the front of the oven (the coolest spot) will deliver a slightly lower temperature and help to ensure that the breast meat does not overcook.
After 30 minutes, turn the skillets 180 degrees to encourage even browning. I like to very gently tilt the pan to encourage any juices that have collected in the cavity to run into the skillet. Take care to not splash the hot liquid out of the pan when doing so.
Roast the chicken for another 20 minutes before removing the skillets from the oven to check for doneness. When done, the birds should be golden brown and a meat thermometer inserted into the thickest part of the thigh without touching the bone should register around 160 degrees. Juices from the chicken will run clear when it is fully cooked.
When the chicken is finished cooking, add a generous teaspoon of the minced thyme to the juices that have collected in each skillet. Allow the chicken to rest for ten to fifteen minutes. This rest period will encourage the meat to stay moist and the pan juices to warm the fresh thyme.
Remove the trussing twine from the chicken. Carve and serve, basting the chicken with a bit of the herbed pan juices.
If you happen to be serving mashed potatoes and gravy with your chicken, add a bit of the pan juices to your gravy to boost the flavor and add a beautiful color.
When your meal is finished, the bones and skin can be used to make a delicious bone broth. You can learn how and why I make bone broth at
When heirloom tomatoes are ripening by the basket full in our garden, I experiment with all sorts of ways to feature them on our farmhouse table. I really love preparations that require little to no cooking, allowing the natural texture and delicious flavor of an heirloom tomato to be the star.
This pico de gallo definitely fits the bill. It’s packed with delicious flavor, texture, and bright color. It’s so beautiful on the plate and a wonderful way to enjoy the glorious flavor or tomatoes fresh from the garden without heating up the kitchen on a hot summer’s day.
I love to use cherry tomatoes of varying colors when they are available to celebrate the range of red, purple, yellow, and black colors we grow here in our garden. The burst of color and flavor on our plates is always a welcome sight.
Garden Fresh Heirloom Tomato Pico de Gallo
I love to use cherry tomatoes for this recipe. They can easily be quartered to create the perfect size bite. If you are using larger slicing tomatoes, simply seed the tomatoes before chopping to prevent the pico de gallo from being too runny. If you like a bit of heat with your Pico de Gallo, add a bit of minced jalapeno pepper to the tomatoes and onions.
In a medium bowl, combine the onion, tomato, and cilantro. Add 1 teaspoon of lime juice and a generous sprinkling of salt. Stir to combine and allow to rest for at least 20 minutes to allow the flavors to combine and the tomato to release its juice. Stir, taste for seasoning, and add more lime or salt as needed.
Serve with tortilla chips. Enjoy!
Pico de Gallo means "rooster's beak" in Spanish. It is thought that the name originated from the appearance of the red tomato pieces in the dish. It seems like the perfect name to me!
By Jennifer from 1840 Farm
Permanent link to this article: http://1840farm.com/2016/08/garden-fresh-heirloom-tomato-pico-de-gallo/
Yesterday, I shared with you that I don’t have the words to make sense of the images we’re seeing on the news. At times, I feel so powerless to do anything that can help to soften the blow that each day brings, to remind myself that there is more beauty and love in our world than there is anger and hate. I know in my heart that it’s true, but it helps to have a reminder.
I invited you to share photos of the good in your day. You did, adding pictures of pretty flowers blooming in your yard, fresh food harvested from your gardens, dogs and cats being adorable, and farm animals reaching their faces to the sun. With every photo, my heart and soul were renewed. I could feel the hope creeping back in with each image.
Then, on the very day I had asked you to share your reminder of the good, to push aside the distressing news and reach our collective hands into the void to pull beauty closer, I made the most amazing discovery. As we were out picking the day’s harvest of raspberries, I pushed aside a thorny raspberry cane and this nest was revealed.
For weeks now, we have been picking ripe berries in this patch each day, yet it had remained hidden from our sight. It was in the midst of our raspberry patch all this time, just inches away from our working hands. It seemed so fitting that it revealed itself on the day that I needed to see it most.
As I stood there, I was shocked that it had remained undisturbed for so long. The eggs had hatched here sheltered by the thorns on the raspberry canes as they created a living roof for their home. I presume that the baby birds grew big and strong before leaving the safety of the nest behind as fledglings to find their way in the world.
Perhaps they are still here on our farm, flitting about as so many creatures do among our flower and vegetable gardens. Perhaps they have observed us harvesting ripe raspberries and blackcaps from the spot they once called home.
I think that I’ll choose to believe that they have chosen to stay here on our farm, that they have found a home among the branches of one of our centuries old trees. When I heard songbirds singing this morning as I swung open the enormous door of the old barn, I smiled at the thought that those birds might be among those adding a beautiful cacophony of sound to my morning.
Thank you, little birds for a reminder that brushing aside life’s thorny branches often reveals something tender and beautiful. Reach deep for the beauty and love today friends and share what you find with all of us so that we can be reminded of the good.
Permanent link to this article: http://1840farm.com/2016/07/finding-beauty-hope-love/
Boston Cream Pie has always been one of my favorite desserts. It’s difficult to beat the combination of a light sponge cake layered with vanilla pastry cream and topped with chocolate ganache. It wins on flavor and appearance in my book.
Sure, it isn’t really a pie in spite of its name. As a pie lover, I could choose to hold that against this dessert. Or, I could choose to love it more because it was made in a pie plate instead of a cake pan. I’ll go with the second option because it doesn’t prevent me from loving Boston Cream Pie for any reason at all.
If you’re not familiar with the story behind Boston Cream Pie, here it is. Once upon a time (around 1856), a chef by the name of Sanzian at Boston’s Parker House Hotel made a sponge cake layered with rum infused pastry cream, garnished with toasted almonds, and topped with chocolate fondant. As was common practice at the time, he baked the cake in pie tins which were often used for cake baking. The cake was called “Chocolate Cream Pie” and the name stuck.
Years later, it came to be called Boston Cream Pie in a nod to its birthplace. The Parker House became the Omni Parker House and the rest is culinary history of the most delicious kind. In 1996, this dessert with a history became the official state dessert of Massachusetts.
No matter the reason this dessert was originally baked in pie tins, it is more common to find it baked in a cake pan these days. Doing so creates a more symmetrical cake that can be sliced horizontally into layers for the finished dessert. I like a challenge, so I prefer to use pie plates which create the rustic appearance of the homemade dessert that I love.
In addition to using pie plates, I like to create three layers of cake rather than the customary two layers. I find that the ratio of cake to pastry cream and ganache is just right when I create three thin layers of cake. There’s also something decadent about a triple layer cake.
Once we moved to New England, it seemed fitting to master my own homemade version of Boston Cream Pie. We even took a trip in to Boston to have a slice at the Omni Parker House just to experience it at the very place it was first created.
Once we became chicken keepers and had a steady supply of the fresh eggs that give this cake and pastry cream such a rich flavor, my recipe really took shape. I have been making it the same way ever since.
You can call this dessert a pie or a cake, either is fine by me. I’ll call it homemade and delicious and enjoy every last bite!
Boston Cream Pie
This recipe makes use of several foundation recipes and techniques. You’ll make a sponge cake with a meringue that is folded into the batter to deliver the most amazing texture. Then you’ll move on to make a beautiful pastry cream followed by the chocolate ganache. These three components can be used time and time again making a wide range of delicious dishes to share with your friends and family.
200 grams (1 ¾ minus 1 Tablespoon) All-purpose flour
4 heaping Tablespoons cornstarch (36 grams)
1 cup (192 grams) granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
3 ounces oil (I prefer a sunflower oil blend, but any neutral tasting oil will do)
1 teaspoon vanilla extract
butter or coconut oil and sugar to prepare pie pans
For the Pastry Cream
12 ounces whole milk
½ vanilla bean pod
pinch of salt
¼ cup (30 grams) All-purpose flour
6 Tablespoons (72 grams) granulated sugar
1 Tablespoon vanilla extract
For the Chocolate Ganache
4 ounces heavy cream
4 ounces bittersweet or dark chocolate
For the Vanilla Sponge Cake
Preheat the oven to 350° Fahrenheit. Position the oven racks in the top and bottom third of the oven. Prepare three pie pans by coating with butter or coconut oil and granulated sugar. Set aside as you prepare the cake batter.
Place the cup of whole milk a medium saucepan. Split the vanilla bean pod lengthwise using a sharp knife. Using the dull edge of the knife, scrape along the length of the inside of the pod to remove the thousands of beans inside. Transfer the beans and pod to the pot with the milk and place over low heat. The heat will help to infuse the flavor and aroma of the vanilla bean into the milk.
Prepare a large mixing bowl and the beaters for your mixer by wiping with a paper towel lightly moistened with white vinegar. This will remove any trace of fat, allowing you to create a fluffy, beautiful meringue from the egg whites.
Separate the three eggs, placing the whites in the prepared mixing bowl. Beat the egg whites on high speed until they become frothy. Continue beating while adding the ½ cup of granulated sugar one Tablespoon at a time. Beat until all of the sugar has been incorporated and the meringue has come to stiff peaks. You can test the meringue by removing the beater and holding it upright. If the peak of the meringue holds, it has come to stiff peaks and is ready to use.
Remove the milk and vanilla bean from the heat to cool slightly. Remove the vanilla bean pod from the milk.Transfer the whipped egg white meringue to a small bowl and return the mixing bowl and beater to your mixer.
Add the flour, cornstarch, 1 cup sugar, salt, and baking powder to the mixing bowl. Add the oil and half of the warm milk to the bowl. Mix slowly to combine. Add the egg yolks and vanilla extract, mixing again on slow speed just to combine. Add the remaining milk to the bowl and beat slowly for approximately one minute until the batter is smooth and well combined.
Remove the bowl from the mixer. Using a spatula, gently fold the reserved egg white meringue into the cake batter. Continue folding until the mixture is smooth and even.
Transfer the batter to the prepared pie pans, dividing equally among them. Transfer the pie pans to the preheated oven. Bake for 25-35 minutes, rotating halfway through the baking time. The cakes are done when the tops are lightly browned and a toothpick inserted into the middle of the cake comes out clean or with small crumbs attached.
Remove the cakes from the oven to a wire rack to cool. When the pans are cool enough to handle, use an offset spatula to loosen the cakes from the pans. Turn each cake out on to the wire racks to cool completely.
For the Pastry Cream
Place the whole milk in a medium saucepan. Split the vanilla bean pod lengthwise using a sharp knife. Using the dull edge of the knife, scrape along the length of the inside of the pod to remove the thousands of beans inside. Transfer the beans and pod to the pot with the milk and place over low heat.
As the milk is warming, combine the eggs and dry ingredients in a medium bowl. Whisk to combine. The resulting batter should be thick and smooth.
Move the pan of milk from the burner. Remove the vanilla bean pod from the milk. Slowly add the egg mixture, whisking to incorporate the thick batter into the warm milk.
Return the pan to medium low heat and bring to a simmer, whisking continuously until the mixture is thick enough to coat a spoon. Remove from the heat.
Transfer the pastry cream from the pan (straining if necessary to remove lumps) to a bowl. Add the vanilla extract and whisk to combine. Cover the bowl with plastic wrap, pressing it firmly against the mixture to prevent a skin from forming as it cools. Refrigerate until the cake is ready to be assembled.
For the Chocolate Ganache
Prepare the ganache by warming the heavy cream in a small pan or in the microwave in a microwave safe bowl for 30 seconds. Remove from the heat source and add the chocolate. Allow the mixture to rest for two minutes before whisking to incorporate. When the cream and chocolate have become a satiny glaze, set the ganache aside to cool.
To Assemble the Boston Cream Pie
Remove the pastry cream from the refrigerator. Whisk the mixture to ensure that it is completely smooth. Whisk the chocolate ganache.
Place one of the cake layers on a large plate or platter. Transfer half of the pastry cream to the top of the cake. Using a spatula, spread the pastry cream to evenly cover the cake, leaving a narrow margin around the edge of the cake. Repeat this process with the second layer of cake and remaining pastry cream.
Place the third cake layer on top. Transfer all of the chocolate ganache to the top of the cake. If the ganache is warm enough, it can be poured, if not, simply use a spatula to spread the ganache to fully cover the top of the cake. I like to completely cover the cake and allow a small bit of the ganache to drip over the edge. There’s just something inviting about seeing this cake with chocolate reaching down to the cake plate below.
Transfer the fully assembled Boston Cream Pie to the refrigerator. The cake can be kept in the refrigerator for several days, although they never last that long here!
This cake benefits from the use of cake flour. Due to food allergies, I struggled to find a brand of cake flour that was safe to use in our kitchen. Fortunately, I discovered that I could combine All-purpose flour and cornstarch to deliver the benefits of cake flour without adding allergens to our kitchen and one more specialty ingredient to our pantry. For each cup of cake flour called for in a recipe, simply weigh out one cup of All-purpose flour, remove 2 Tablespoons of the flour and add 2 Tablespoons of cornstarch. Problem solved!
By Jennifer from 1840 Farm
Permanent link to this article: http://1840farm.com/2016/06/boston-cream-pie/
I have spent my day at the sewing machine stitching Americana baskets and trivet sets. I stitch a five pointed star on the base of each one, so I have been seeing a lot of stars today.
Since today is Flag Day and since I love a good story, I thought that I would share the story of Betsy Ross, the five pointed star, and sewing the first flag for our nation. After all, it was on this day in 1777 that the Second Continental Congress adopted the Stars and Stripes as the nation’s flag. After I posted this story on our Facebook page and Instagram account, so many of our followers asked me to add it here to our blog. I am happy to oblige, so here it is!
Legend has it that George Washington, George Ross, and Robert Morris visited Betsy to enlist her help to create a flag for the colonies as they fought for their independence. Betsy was a natural choice as she and her husband had met George and Martha Washington at Christ Church where they sat in adjacent pews during services. They became friends and Betsy often mended George’s military uniforms for Martha during the war.
George presented Betsy with a pencil sketch of a flag which included 6 pointed stars drawn in pencil by George himself. Betsy recommended to the three men that the design be altered to include five pointed stars which would be easier to replicate and stitch. The three men preferred the six pointed star, but Betsy was determined to show them the merits of the five pointed star.
As she made her case, she is said to have removed a piece of tattered paper from her pocket, folded it, and then made a single snip with her sewing scissors. When she unfolded the paper, it was a perfectly symmetrical five pointed star. Then men were so impressed with her handiwork that they agreed to her suggestion and our flag was designed with Betsy’s five pointed star.
Many believe this story to be historically accurate while others have pointed out that it is more fable than fact. Either way, I still love the story and think of Betsy Ross at the young age of 24 convincing the most powerful man of her day, George Washington, to change his mind!
Permanent link to this article: http://1840farm.com/2016/06/a-story-of-our-u-s-flag-and-its-five-pointed-stars/
Every year, our Americana Baskets vary a bit, incorporating the fabrics we have on hand in the studio that fit the Americana theme. This year, we have solids and patterns including stripes, bold circles, and a deep blue with flags, stars, and just a hint of sparkle. I really love how they all came together.
Each Americana Basket is made to order with a five pointed star stitched on its base. You select a size and shape and we’ll make it just for you. There are a few days left to place your order from our Etsy Shop and have one of these patriotic baskets in hand to celebrate the upcoming Independence Day holiday. All orders for Americana Baskets received by June 13th will be shipped in time for delivery before July 4th.
For each Americana Basket sold, we’ll make a donation to the Farmer Veteran Coalition and 100for22. Each of these groups helps to raise funds and awareness to help support our nation’s veterans. It’s our little way of showing our support and saying thanks to those who serve our nation and their families. It just seems like the right thing to do.
I hope that you like this year’s Americana Basket as much as I do!
Permanent link to this article: http://1840farm.com/2016/06/meet-our-2016-americana-basket/
This morning, I published a new issue of our 1840 Farm Community Newsletter filled with links to my favorite baking how to posts. I hope that each of them will help you to enjoy baking in your kitchen and turning out delicious breads and dessert for your friends and family. Here they are, all gathered together in one place so that you can access each and every one of them!
If you enjoy reading our posts, why not subscribe to our FREE newsletter? It’s the best way to ensure that you don’t miss a single recipe, new handmade product, or special offer for our Etsy Shop. We’ll never share your email and send our best posts directly to your inbox. Take a look through our past issues to see what you’ve been missing.
Permanent link to this article: http://1840farm.com/2016/06/my-favorite-baking-how-to-posts/
There I was, reading a recipe for what sounded like a delicious cake. I was inspired to head into the farmhouse kitchen to make one for my family. I scanned through the list of ingredients, mentally placing a check mark on each line, happy to see that I had each ingredient on hand. Then I came to cake flour and everything came to a screeching halt.
Cake flour is all but impossible for me to purchase at the grocery store. Each box seems to carry an allergy warning that prevents me from being able to invite the ingredient into our kitchen. We are completely peanut and tree nut free, so buying a box of cake flour that might contain both simply wasn’t an option.
I knew that cake flour was designed specifically for cake baking. In fact, each type of flour is designed to deliver differing levels of protein, gluten, and density to recipes. Bread flour often promises a protein content in excess of 12%. All-purpose flour typically has a protein content in the range of 11% while cake flour comes in at between 6-8%, A lower protein content helps to create a cake that is tender, airy, and light.
After a bit of reading, I found that I could indeed make my own cake flour substitute using two ingredients that I always have on hand in the pantry: All-purpose flour and cornstarch. By combining the two, I can create a flour that has a reduced protein content with less gluten, a silky texture, and the density that cake flour is known for. I could also sidestep peanuts and tree nuts, keeping our kitchen safe for the whole family.
This substitution is simple and I have used it with great success to bake light and delicious cakes. I hope that you’ll find that it works just as well for you in your favorite recipes calling for cake flour.
Homemade Cake Flour Substitute
Our food allergies prevent me from purchasing cake flour at the grocery store, but they don't keep me from making recipes that call for cake flour.
This homemade cake flour substitute works well, I can control the allergens, and I can use ingredients that I already have on hand. Now you can too!
For each cup of cake flour called for in a recipe, you can easily create your own substitute. This substitute can be used in any recipe that calls for cake flour. There's no need to adjust the amount of flour used.
Measure 1 cup of All-purpose flour into a small bowl. Remove 2 Tablespoons of the flour. Add 2 Tablespoons of cornstarch to the bowl and whisk lightly to combine.
By Jennifer form 1840 Farm
Permanent link to this article: http://1840farm.com/2016/06/cake-flour-substitute/
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