Creative blocks can feel daunting, even for seasoned professionals. For Lydia Maracine, our Head Pastry Chef here at Schaffer, the answers for these challenges can be found in our most natural cycles and habitats.
While Lydia has a variety of systems in place to aid creative blocks - embracing imperfection, letting ideas breathe, collaborating with coworkers and other often overlooked mediums, connecting with nature and its cycle of seasons has a profound impact on her work.
Lydia's first step is usually to change her environment and connect with nature. A trip to the beach offers her a serene backdrop that inspires clarity and fresh ideas that will ultimately fall under the aforementioned categories. The sound of the waves and the natural beauty of the coast provide a refreshing break from the kitchen, allowing her to recharge her creativity.
Embracing seasonality and the cycles of nature is another key element - in doing so, Lydia will return to a seasonal classic dessert such as pumpkin pie and use it as a canvas to incorporate ingredients that she may not have thought of before. Her Miso Caramel Pumpkin Pie is a perfect example of this approach. By experimenting with different flavors and ingredients such as the miso, she pushes the boundaries of traditional pastry, leading to unexpected and delightful results. Her recipe can be found below - we hope it inspires you this holiday season to think outside the box and of course enjoy something delicious with your loved ones.
Ingredients
Pie Crust:
1 ½ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
½ cup (1 stick) unsalted butter, cold and cut into cubes
4-5 tablespoons ice water
Pumpkin Filling:
1 (15-ounce) can pumpkin puree (or 2 cups homemade)
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice (optional)
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
Miso Caramel Sauce:
1 cup granulated sugar
1/4 cup water
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon vanilla bean paste
2 tablespoons white miso paste
Directions
Pie Crust:
In a mixing bowl, combine the flour, salt, and sugar.
Add the cold butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the Oven:
Preheat your oven to 425°F (220°C).
Roll Out the Crust:
On a floured surface, roll out the dough into a circle about 12 inches in diameter.
Transfer the rolled dough to your 9-inch pie pan, trimming any excess overhang.
Crimp the edges as desired.
Place the pie crust in the refrigerator while you prepare the filling.
Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, brown sugar, salt, cinnamon, ginger, nutmeg, and allspice (if using).Add the eggs and whisk until fully combined.Stir in the heavy cream and vanilla extract until smooth.
Assemble the Pie:
Pour the pumpkin filling into the prepared pie crust.
Bake:
Bake in the preheated oven for 15 minutes.
Reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Cool:
Allow the pie to cool on a wire rack for at least 2 hours before slicing. This helps the filling firm up.
Prepare the Caramel Sauce:
In a medium saucepan, combine the granulated sugar and water.
Stir gently to dissolve the sugar, then place the pan over medium heat.
Allow the mixture to come to a boil without stirring, swirling occasionally to ensure even cooking.
Cook until the sugar turns a deep amber color, about 8-10 minutes, watching closely to prevent burning.
Once the sugar has reached the desired color, remove the pan from heat and whisk in the butter. Be cautious as it will bubble vigorously.
Gradually add the heavy cream, whisking continuously until smooth.
Stir in the vanilla bean paste and white miso paste, mixing until fully incorporated and smooth.
Serve:
Drizzle the miso caramel sauce over slices of the cooled pumpkin pie. Enjoy!
