Monday, January 30, 2012

Smoked Salmon Pizza

Photo by shantilly picnic

I know I know... Another pizza post already? My name is Shanti and I am a pizza-aholic. Forget picnic, I might as well call this blog shantilly pizza! I really just can't deny all these amazing pizza creations we're making week after week. Each one deserves it's own dedicated blog post. So that's what I'm going to do. Anytime I create a pie worthy of being in my top 10 pie's of all time, I'm going to share it with all of you. Mind you, there may being more than ten. Lists change people! 

Photo by shantilly picnic
This smoked salmon pizza idea came to me last Sunday afternoon after eating a delicious homemade brunch of garlic toast, soft scrambled eggs, burrata, and smoked salmon. It seems like every time I eat something delicious these days, my automatic next thought is, "I wonder how this would taste on a pizza?" At that exact moment my dear friend Dolores called me up in need of a girls night. Bingo! The stars were aligned: I had a good half a package of smoked salmon in my possession, D-lo is a huge fan of pizza nights and smoked fish in general, the one single pizza dough in my fridge on it's 4th day of bulk ferment..... Smoked salmon pizza.

For instructions on how to make the pizza dough, please check out my Pizza Night on Cumberland post. Follow those steps and you'll get a killer crust every time. I don't always stick to those exact measurements but the kneading technique stays the same. For example, I've stopped using specialty flours and now make all my pizza dough with a good organic unbleached all-purpose. I do still reserve 25% of it (along with the salt) until after the autolyse period.

Photo by shantilly picnic

Ingredients:

1 pre-made 13" pie dough (see Pizza Night on Cumberland)
1-2 potatoes
1-2 shallots, sliced thin
Small bunch of chives
Hand full of coarsely chopped dill
8 oz sour cream
Sea salt
Extra virgin olive oil
Smoked salmon
Capers

Procedure:

Position one of the oven racks nearest the top and preheat oven to 500 degrees with the cast iron pizza pan inside. Remove the pizza dough from refrigerator for it's final rise. While the oven is preheating and the dough is rising, parboil the potatoes for 10-15 minutes. Transfer the parboiled potatoes to an ice bath to cool before shredding. Fry shredded potatoes in olive oil with scallions and sea salt, set aside. Combine sour cream with chopped chives, dill, evo and sea salt.

Photos by shantilly picnic

Place the pizza dough onto a lightly floured surface and make a small rim around the edge before stretching. Make sure you have your smoked salmon and capers on hand and ready to go. Things move fast once the hot pan comes out of the oven.

Photo by shantilly picnic

Once you have your dough stretched and all of your toppings in place, remove the pan from the oven, switch it to broil, and carefully transfer the dough to the pan. The crust will start to cook immediately upon contact with the pan. Spread the fried potatoes evenly across the crust and place it back in the oven, directly under the broiler. Remove the pizza once you start to see a couple dark charred spots on the crust, should be about 3-5 minutes. 

Photo by shantilly picnic

Now it's time to layer on the rest of those tasty toppings! First, spread the dill-chive sour cream on top of the cooked pizza; next add strips of smoked salmon, twisting for effect; then scatter capers and any left over chives or dill you may have; sprinkle with sea salt to finish.

Photo by shantilly picnic
Photo by shantilly picnic

That is one fine pizza crust. Enjoy! Up next: Leek, Pear and Goat Cheese Pizza.

Photo by shantilly picnic
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Wednesday, January 25, 2012

Gibassier

Photo by shantilly picnic

Welcome to my latest obsession. Gibassier (pronounced zee-bah-see-ay) is a Provencal breakfast bread made with orange blossom water, candied orange and anise.  Sounds delightful, right? It is. I first learned of them about a month ago when my nephew, Josh, wrote to me with such baker enthusiasm saying "....I really think more people should eat this daily!" Before I knew how to pronounce it, I was already hooked. I immediately started my research on Le Gibassier and found out that very few places bake them here in the states. Well, now I do! We've been serving up freshly baked Gibassier to the Williamsburg crowd for the past two weeks and I see no end in sight. If you're lucky enough to live in NYC (or even better, in Brooklyn) stop by Saltie for our newest weekend treat. If you don't live nearby, try making them at home and don't forget to tell me how they turn out!

Ingredients

Preferment
160 g all-purpose flour
90 g milk, room temperature
20 g egg, room temperature
2 g instant yeast (pinch)

Final Dough
620 g all-purpose flour
23 g instant yeast
11 g kosher salt
all of preferment
120 g light olive oil (not extra virgin)
187 g eggs
77 g water
44 g orange blossom water
155 g sugar, divided
135 g butter, softened
170 g diced candied orange (recipe included below)
16 g toasted anise seed

Finishing
Egg wash
Clarified butter
Granulated sugar -or- glaze (below)

Glaze (optional)
Confectioners sugar (aka powdered or 10x)
Heavy cream
Bourbon
Orange blossom water

Procecure
This is a 2-3 day process but I wouldn't let that scare you away. It's relatively simple, it just requires some waiting time in between steps. Totally worth the wait.

Day 1 - Candy oranges and make preferment
Day 2 - Make final dough
Day 3 - Shape, bake and enjoy!


Photo by shantilly picnic
Day 1:  To make the candied orange, you'll need 4-6 oranges (preferable organic), 2 cups of sugar, water, ice, and some more sugar for dusting after they've dried. Use a pairing knife to score around the circumference of the orange twice, making four even segments to easily remove the rind. Make OJ out of the innards and keep it on hand for Gibassier Hot Toddy's (scroll to the bottom for recipe). Next, you'll want to blanch the orange peels a couple times, which will help cut some of the bitterness and also make for a nice finished texture. To blanch, place the orange peels into a pot of boiling water and let sit for a minute. Transfer the peels to an ice bath to stop them from cooking and immediately remove and squeeze out access water. Repeat. After you've squeezed out the orange peels for a second time, slice them into 1/4" strips and set aside. In a small sauce pan, whisk together two cups water and two cups of sugar. Bring the mixture to a boil and add the sliced orange peels. Let simmer until the edges turn translucent, then drain and place the peels on a drying rack to air-dry overnight. The next day, roll your peels in granulated sugar and dice.

Photo by shantilly picnic
Photo by shantilly picnic

Start the preferment 12-24 hours before you plan to make your final dough. I usually make mine at the end of my Thursday shift (3pm-ish) so I can make the dough on Friday morning and bake it off on Saturday. Soak the yeast in room temp milk for 5 minutes. Combine with flour and egg and refrigerate in a covered container overnight. 

Day 2:  Pull your preferment an hour or two before you plan to make the final dough and let sit at room temperature. In a stand mixer, combine flour, yeast, preferment, eggs, water, orange blossom water, and half of the sugar. Mix using the dough hook attachment until incorporated then cover and let rest for 30 minutes. After the rest period add the salt, olive oil, and remaining sugar and mix until incorporated. Then knead in room temp butter with your hands until smooth. Last, add diced candied orange and toasted anise seed (don't skip on toasting the anise- you can toast them in the oven or on the stove- it really brings out a nice nutty flavor). Transfer the dough to a lightly oiled, covered container and let rest for 30 minutes before placing it in the refrigerator to bulk ferment overnight.*

Day 3:  Remove the dough from the refrigerator three hours before you plan to bake (if you are working in a room temperature environment- if your in a hot kitchen, reduce time- freezing kitchen, allow for more time). Turn the dough onto a lightly floured work surface and divide into 16 pieces, about 100g each. Preshape each piece into a ball and let rest 30 minutes. You're now ready to do the final shaping! Roll each ball into little torpedoes and gently flatten each into a half circle shape. Make three small slits inside the half circle (I used a offset spatula) and another four along the outer edge of the circle (I used a bench knife). Lift the dough and open it with a gentle stretch, then transfer it to a parchment lined baking sheet. Sorry if those shaping directions seem confusing- hard to explain but not hard to do. See picture below. And by all means, feel free to get creating with your shaping. You definitely do not have to stick with this traditional technique. After you've completed the shaping, loosely cover the tray with plastic wrap being careful not to press down on the dough. Allow 90-120 minutes for the final rise, they should grow 50% and become airy to the touch when done (if they start to form air pockets, they are over proofing). The final rise time will vary depending on your dough and the temperature of your kitchen. Preheat the oven to 350 degrees for at least 30 minutes.

Photo by shantilly picnic

Lightly brush the dough with egg wash before baking for 8-10 minutes, until very lightly golden.  Remove from oven and place on a drying rack to cool. Immediately brush with clarified butter and either (a) roll them in granulated sugar -or- (b) brush them with a final glaze. I prefer (b), the glaze because while the sugar coating only adds sweetness, my glaze recipe adds a little boozy-orangey kick. Plus, it leaves the dough visible with beautiful specs of orange and anise. If you decide to go with my glaze, prepare it while the dough is on it's final rise. First sift about 2 cups of powdered sugar, then slowly whisk in heavy cream until you have a thick paste, add 1-2 Tbsp bourbon and 1-2 tsp orange blossom water. 

Photo by shantilly picnic

Photo by shantilly picnic

*You can skip the bulk fermenting overnight and move straight to baking on day 2 if you wish. I prefer a slow ferment to develop a more complex flavor, but it's not detrimental to your final product.

Happy baking! And if you get hooked on the amazing orange/anise flavor combo, try Le Gibassier Hot Toddy. It's my new drink of choice during these cold winter nights. 

Le Gibassier Hot Toddy
Serves two

2 cups boiling water 
1 tsp toasted anise seed 
2 star anise pods
4 oz bourbon (or just 1 shot each if you don't want the double)
Juice from one small orange
2 Tbsp honey
1 tsp orange blossom water


I don't mind the whole anise seeds floating around but Steve-o doesn't like it much. If you want more of a refined drink, first boil/simmer the water with anise and star anise, then you can strain out the anise seeds. Just be sure to save the star anise pod for garnish! Add your bourbon, orange juice, orange blossom water, and honey to the anise flavored water and garnish with candied orange and your reserve star anise. These measurements can all be to taste depending on your preference. Sometimes I leave out the honey all together. Cheers!

Photo by shantilly picnic

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Sunday, January 15, 2012

Pizza Night on Cumberland

Photo by shantilly picnic


Thursday is Pizza Night at the Mignogna/O'Keefe apartment in Fort Greene. I make the pizza dough, Steve always has some over-the-top plan for toppings, and Paul and Mikey are there to bring us back down to earth when we get carried away. Sometimes it's just the four of us, sometimes we're lucky enough to have Rachel (Mikey's girlfriend) join, and sometimes we have special guest appearances. One thing never changes, everyone always leaves happy and stuffed to the brim. The keys to a successful pizza (night) are - the dough, the heat, the pan/stone, the company, and the booze. 


Bring the Heat -- You don't need a wood-fired pizza oven, albeit it would be awesome, but heat is crucial. The best we can do at home is to crank our ovens as high as they will possibly go. Seriously, don't be afraid to use your broiler. Think of it as an upside down grill. If you're not sure where your broiler is located, now's the time to take a look and find out. That drawer under your oven that's oh so convenient for storing your extra cookie sheets and casserole dishes, might in fact be your broiler. If your broiler's on the top of the oven, make sure you move a rack up to the highest possible position in the oven. If your oven's heating element is on the bottom of your oven, then your broiler is most likely in a separate compartment underneath your oven. Either way, get to know your broiler; it's a great tool for quick cooking and finishing off dishes. Our favorite method is to preheat the oven to 500 degrees with the pan inside for 30 minutes, pull the pan out to place the pizza on top, then throw it back in on the top shelf (my broiler is on top) and switch the oven to broil. The pie will be done in 2-5 minutes. If you pull it out and the bottom of the crust didn't cook enough, you can either turn the oven back to 500 or finish it off on the stove top.


Cast Iron -- There may not be anyone in this world who likes pizza more than my man, Steve. And I'm almost certain there's no one that spends more time researching cooking tools and methods. So when he told me that we were getting a cast iron pizza pan instead of a stone, I trusted him. Guess what, he was right. At least for us. The cast iron absorbs and maintains heat so well that it creates the perfect crust. Plus, the side handles make it a breeze to move it around.

Photo by shantilly picnic
Good company and good booze to accompany pizza night goes without saying. I'm going to skip to the dough because, well, that's my game. Slowly but surely I'm figuring out the very best formula for this pizza dough. I usually start the dough on Monday night, allowing for a 3-day, slow ferment in the refrigerator. I always use some of my sourdough starter but the amount of commercial yeast, flour and water, the timing and kneading technique, and the types of flour vary from week to week. We've done side by side taste tests with Peter Reinhart's recipe, the NY Times no knead pizza dough, store bought, and everything in between. Every week we get closer to the ideal dough, with good oven spring, a crispy bottom, chewy crust, and mild yet complex flavor. Last week's dough had the best flavor by far, but the spring wasn't quite there. As such, this week I'm keeping the sourdough starter amount the same but adding a bit more instant yeast and slightly less water. Here's the formula.


Ingredients:
Makes five 13" pies

720 g '00' flour (about 5 3/4 cups)
130 g bread flour (about 1 cup)
550 g spring water, room temp (about 2 1/3 cups)
30 g salt (about 5 tsp)
75 g sourdough starter (about 1/4 cup)
8 g instant dry yeast (about 3 tsp)

Directions: 

Add everything to mixer except for the salt and 25% of the flour. Mix on low speed for 1-2 minutes until fully incorporated. At this point you MUST let the mixture rest for 20-30 minutes. This rest period is called autolyse and it allows for better absorption of water and gives the dough a head start on gluten structure development. So cover the bowl and just walk away.

Photo by shantilly picnic

Ok welcome back. NOW you can add the salt and start kneading the dough on low speed with your dough hook. After about 5 minutes, start adding the remaining flour little by little and turn up the mixing speed slightly. The hook should be making it's way through the dough and not simply pushing it around. Once it reaches that point it's done, hopefully you've gotten a good 10-15 minutes of kneading in there before that happens. The end result should be a wet soft dough. 

Photo by shantilly picnic

Once you're happy with the consistency, let it rest once more in the mixing bowl for 15-20 minutes and then pour it onto a lightly floured work surface. Sprinkle a tiny bit of flour on the top and give it a few folds to help it come together in a nice smooth ball. Next, use your bench knife or bowl scrapper to divide the dough into five even pieces (about 300 g each) and shape each of them into a small boule. Place each individual boule into it's own lightly oiled container and let rest for another 10 minutes before placing in the refrigerator. You want to let it bulk ferment in the fridge for at least 24 hours but preferably 3-5 days.

Photo by shantilly picnic

Pizza night!! So depending on the temperature of your kitchen, you'll want to take the pie doughs out of the refrigerator 20-90 minutes prior to baking. If they don't look like they've risen much and/or your kitchen is cold, go ahead and take them out 90 minutes before for their final rise. If they look like they've developed quite a bit (maybe already showing some good air bubbles) and/or your kitchen is very warm, preheat your oven, get all of the toppings together, and then take the dough out just 20 minutes before you need it. You don't want it to over proof so follow your instinct and try to time it well according to your personal environment. Pour the dough out onto a floured work surface and sprinkle a bit of flour on top. Gently form a small lip around the dough using your finger tips. Then place the outside edges of your hands in the crevis you just formed and spread the dough outwards while turning. Your dough should have good elasticity because of all the kneading you did, so stretching is should be a breeze. No need to throw it over your head. Once it gets to about 13" in diameter, remove the cast iron pan that's been preheating in the oven for the last 30 minutes. Carefully transfer the pie dough to the pan (without burning yourself!) using the backside of you hands so that you don't rip a hole in the crust. Working quickly, top your pizza with the fixins of your choosing and throw it back in the oven. 

Photo by shantilly picnic

Immediately switch the oven to broil and keep an eye on that pie! It'll be done before you know it, in 2-5 minutes. Take it out before it chars too much on top. If the bottom of the crust it's crispy enough to your liking, put it on the stove top to finish it off. Here are some of my personal favorites from pizza nights past:

First, I have to give it to the classic margarita. Some might call this the "plain" pizza but I would call it the Puro Pizza (or Pure Pizza). We always make at least one or two, sometimes dedicating a whole pizza night to the margarita. What's nice about it is you can really focus on getting good quality ingredients because there's not too many. We prefer getting San Marzano whole tomatoes and crushing/seasoning them ourselves. We'll also pick up some fresh mozzarella, basil leaves (I like adding the basil after the pie comes out of the oven), some flavorful extra virgin olive oil for drizzling, and finish it with grey sea salt. Delicio!

Photo by shantilly picnic
Photo by shantilly picnic

Our dear friends, Evan and Dolores, joined us for one epic pizza night and brought with them the most beautiful head of frisee. We made up one of my all time favorite salads with this curly endive, drizzled with extra virgin olive oil and sprinkled with grey sea salt. It was the balance to all the big flavor pizzas of the evening. 

Photo by shantilly picnic

So perfect in fact that I decided to throw it on a pizza! I love salad pizzas. Just be sure to add it after baking so the lettuce doesn't wilt. Good rule for any delicate greens.

Photo by shantilly picnic
Photo by shantilly picnic

Speaking of fresh salad pizzas, arugula is one of my favorite pizza toppings. Drizzled with a little olive oil and lemon, forget about it! It pairs amazingly with shaved Parmasean and maybe even a little prosciutto for our ham loving friends.
 
Photo by shantilly picnic


Ok now this pizza deserves a post in itself, it was so freaking unspeakably delicious. Steve and I were inspired after watching one of those "best thing I ever ate" shows on pizza. He swears it was Bar in New Haven, CT where we first saw a pizza joint specializing in mashed potato pies but I'm pretty sure it was Otto Pizza in Portland, ME. Either way Steve wanted to recreate this pie using Jeffrey Steingarten's 2-stage cooking method for the perfect mashed potatoes. Apparently gummy, gluey mash results when starch granules, which absorb water during cooking, burst and release their sticky contents. To avoid this, Steingarten suggests cooking potatoes in two stages: first in hot water that is well below a simmer (the top right picture below is after our spuds spent an hour or two in the Sou Vide at 155 degrees), after which they are cooled and cooked again, this time at a simmer, until done. 

Photo by shantilly picnic

Slow roasted tomatoes are another crowd-pleaser, especially during the winter months when it's hard to find good tomatoes. Slow roasting will pull out so much flavor even from the most tasteless of tomatoes. Just be careful not to leave them under the broiler too long because they char pretty quick.. Still tasty as hell.

Photo by shantilly picnic
Photo by shantilly picnic


The Mignogna brothers preparing Paulie's "pie to feed the masses". 

Photo by shantilly picnic
Photo by shantilly picnic
Photo by shantilly picnic



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Monday, January 2, 2012

Lobster Mac and Cheese with Celery Root Salad

Photo by shantilly picnic


Lots of ideas were thrown around before we ultimately decided to stay in Brooklyn and cook a good meal among friends for NYE 2012. Surprise surprise! It was perfect. We all met up Saturday morning to decide on the menu (and eat some fresh bagels and lox thanks to Keith and Elspeth). We wanted something simple, so that the entire night wouldn't be devoured by cooking, but his group of foodies were not about to settle on just any meal to ring in the new year... Lobster mac and cheese was the answer - minimal time in the kitchen and it still screams special occasion. To counterweight this rich, decadent main course, a crisp celery root salad with apple vinaigrette. This is definitely a meal worth replicating. We started the evening with an oyster shooter (sorry Emma!), a crusty rosemary loaf from Balthazar and some seriously stinky cheeses. 


Photo by shantilly picnic
Photo by shantilly picnic

Lobster Mac and Cheese

Ingredients
Serves 8-10
1 lb orecchiette pasta
4 cups milk
8 Tbsp (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 oz Gruyere cheese, grated
8 oz extra-sharp Cheddar, grated 
1/2 tsp freshly ground black pepper
1 tsp freshly grated nutmeg
1 1/2 lb cooked lobster meat (we bought one 2 1/2 lb lobster)
1 1/2 cups fresh bread crumbs 
Kosher salt
Sunflower oil or vegetable
Grey sea salt and crushed red pepper for garnish


Preparation 


When boiling lobster it is important to select a pot big enough to hold enough water to cover the lobsters completely. Bring the water to a rolling boil and add 1 tablespoon salt per quart of water. Put the lobsters in claws first and begin timing from the moment the water comes back to a boil. Let the lobsters rest for 5 minutes or so after cooking to allow the meat to absorb some of the moisture in the shell. Click here for instructions on how to crack a lobster.
For 1 pound: 5 minutes
1 1/8 pounds: 6 minutes
1 1/4 pounds: 8 minutes
1 1/2 to 2 pounds: 8 to 10 minutes
more than 2 pounds : 12 minutes 

Photo by shantilly picnic
Photo by shantilly picnic



Photo by shantilly picnic


Preheat the oven to 375 degrees. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook to al dente, slightly less than the directions on the package. Drain well and set aside.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk in small amounts until thickened and smooth. Remove from heat and add the Gruyere, Cheddar, 1 tablespoon kosher salt, pepper, and nutmeg. Once incorporated, add the cooked macaroni and lobster. Stir well and place the mixture in buttered casserole dish.

Photo by shantilly picnic
Photo by shantilly picnic


Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 25-30 minutes, or until the sauce is bubbly and the macaroni is browned on the top. If it doesn't brown, put it in the broiler for the last 1-2 minutes. Remove from oven and let cool for 10 minutes before serving.

Photo by shantilly picnic
Photo by shantilly picnic
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Celery Salad with Cider Vinegar and Sunflower Oil 
Adapted from the Prime Meats recipe in The New Brooklyn Cookbook

Photo by shantilly picnic

Ingredients
Serves 8

2 1/2 cups celery root (celeriac), peeled, thinly sliced and julienned
3 cups celery, thinly sliced
2 1⁄2 cups celery leaves
2 cups fresh parsley leaves, picked and left whole or chopped coarsely 
2/3 cup thinly sliced radishes
1 apple, cored, thinly sliced and julienned
1/4 cup apple cider vinegar
1/3 cup sunflower oil
Parmesan (optional)
Grey sea salt
Fresh ground black pepper

Preparation
In a large bowl, combine the celery root, celery, celery leaves, parsley leaves, and radish slices. Season to taste with salt and pepper. In a separate bowl, whisk the apple cider vinegar and sunflower oil. Feel free to adjust measurements to taste; we felt like the original recipe called for too much oil and not enough vinegar. Drizzle the salad with a generous amount of the vinaigrette and toss to coat. Garnish with grey sea salt and shaved Parmesan cheese.
  

Photo by shantilly picnic

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Shantilly Picnic Services

Seasonal Granola Half Share ~ $24/month
I am starting my first Seasonal Granola Share program this Spring! Very similar to your standard CSA model of food distribution, members will join for x amount of weeks, guaranteeing them fresh baked, seasonal granola every other week. Members will have the choice of paying their pledge in full or monthly. Granola pickup locations will be determined based on joining members, most likely with one in Williamsburg, Fort Greene, and Manhattan. If several people sign up in the same office or apartment building, I can hand deliver. If you are unfamiliar with Shantilly Picnic granola, I always bake it in small batches, using organic rolled oats (gluten-free available), quality olive oil, sea salt and plenty of all-natural fixins that change with the season. This new granola program will finally allow me to stay on top of everyone's granola requests while focusing on quality ingredients and reducing risk of financial loss. 

Personal Doughnut Chef ~ $75 for 15 specialty doughnuts
This is the newest and most delicious service, in my opinion! I've been getting such great feedback on my doughnuts at Saltie that I've decided to start making house calls! Yes, kind of like a doughnut fairy. It's going to be great. There's nothing better than a doughnut, fresh from the fryer, to dunk in your morning coffee, and now you can get 15+ of them made especially for you, in the comfort of your own home! I am available on Sundays for brunch services as well as special events. The only thing you'll need to supply is a stove-top and the bunch of hungry doughnut eaters. I specialize in old fashion buttermilk doughnuts with a never-ending list of glaze flavors- simple dusting of powdered sugar, classic vanilla, rich dark chocolate, irish coffee, lemon poppy seed, and so it goes. Surprise your sweetie with his or her own personal doughnut chef!


Host Your Own Pizza Night ~ 
$150 for 5 Neapolitan pies 
Doughnuts by day, pizza by night! Another passion of mine is pizza making. I host my own little pizza nights almost every week and am now taking this show on the road. Perfect for small dinner parties, I will bring everything needed to your home and serve hot bubbling pizzas to you and your guests. I specialize in my delicious sourdough that slow ferments, developing a wonderfully sweet and sour, airy crust. Topping choices are endless although I do like to use seasonal and local ingredients when possible. The base price of $150 is for classic margherita pies; additional toppings will be priced out to order. Five 13" pies serves 5-8 people.

Group Pie Classes ~ 
$65/ 2-hour class; participants will take home their own pie to bake at home
Ok so pizza and doughnuts aside, pie is my true true love. If I had to choose one dessert for the rest of my life, it would most definitely be good old fashion pie. It's true, growing up I always opted for birthday pies instead of cake (to be fair, my feelings towards cake have changed dramatically since starting to bake them on my own). So with all this said, I would like nothing more than to share my passion for pies with all of you! Baking pies from scratch is one of those cardinal skills that everyone should have. In my group class you will make pate brise (gluten-free classes available) and your own seasonal pie to take home and bake. And of course, we'll all enjoy some pie together as a class. Make sure to subscribe to Shantilly Picnic so you can stay updated on scheduled classes. If you're interested in hosting your own pie class, please email me so we can discuss a group rate.

Special Orders ~ Pricing available upon request
To make a special order, email me and let me know what type of baked goods you’d like, in what quantity, and for what date. I have four signature cookies to choose from but for the most part, I can make custom desserts with whatever ingredients you have in mind, although I do like to use as many seasonal and local ingredients as possible, so I hope you do too.
My cookies have a lot of character and represent some of my favorite flavor combinations. I'm selling them both, freshly baked and in dough form. I wanted to offer cookie dough's so they can be baked and enjoyed as cookies should be eaten, which is fresh out of the oven with no preservatives.

The decadent Chocolate Lavender, made with flowers from a beautiful Long Island lavender farm.

The aromatic Oatmeal Pear with fresh ground cardamom (gluten-free!)

The instant favorite, Apple-Honey Almond.

The bright Lemon Olive Oil with poppy seeds.

I also love baking pies, special occasion cakes and french breakfast breads.
Please place your order at least five days in advance of the date when you’d like them. I will deliver locally, or make them available for pick-up in Fort Greene, Brooklyn.