Category Archives: eggs

Recipe: Chess Pie (Honey Bunch)

Chess Pie

Chess Pie

Schatzi: What a fantastic fiancee I am. Last year, when Eli told me of his family’s tradition that a birthday boy (or girl) gets to pick the cake they desire, I happily made him the orange pound cake he so fancied. And he loved it. And when my birthday rolled around, and I requested a haupia cake, I patiently waited. And I’m still waiting. But since it’s Eli’s birthday today, and since I have vowed to not bake him a birthday cake till I get my haupia cake, I baked him a Chess Pie. It also came in handy,to use up the yolks from my frittata a few days previous. And yes, I cheated and used a store-bought crust.

According to the always excellent Food Timeline, Chess Pie derives from old British and early colonial pastries and puddings, which featured egg yolks, butter, milk, sugar, and sometimes lemon juice. Such desserts, including lemon curd, were classified as cheese cakes or pies, due to their consistency, which resembled that of cheese. 17th century recipes for “cheese cakes without cheese curds” bear a striking resemblance to 19th century chess pie recipes, and from those cheese/chess pies came the Southern Chess Pie. There are myriad variations on the chess pie, involving white or brown sugar, lemon juice, vinegar, buttermilk, and raisins or pecans, and almost as many names as variations; the white sugar chess pie is sometimes called a sugar pie (honey bunch!). I found this recipe on Saveur while looking for rice pudding recipes.

I will add that Eli was delighted by his birthday pie, and said it was just perfect, exactly was a chess pie should be like. So I guess it qualifies as a Tennessee Chess Pie, too!

a piece of Chess Pie

a piece of Chess Pie

click here for the Chess Pie recipe and more pix!

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Recipe: Swiss Chard, Potato, and Fontina Frittata

a frittata of Swiss chard, potatoes, and Fontina

a frittata of Swiss chard, potatoes, and Fontina

Schatzi: Despondent over my puny Bright Lights that never recovered from our decidedly odd winter here in the Northwest, I picked up a bag of Swiss Chard at Trader Joe’s and made this little (okay, large) dinner frittata for Eli, Maiya, Handsome Jon, and myself. I made it a long time ago for my vegetarian boyfriend and my mother, and thought it was great for long spring evenings. Instead of parsley, however, since mine are not yet well established, I used fresh thyme, which I had tons of; I used less, however, due to thyme’s more aggresive flavor. We began the meal with a salad of baby lettuces, and finished with a Rhubarb Upside Down Cake I made this afternoon. click here for the frittata recipe!