I have talked before about how this whole writing business is generally solitary.
The independent work is often freeing; the singularity clears distraction. It can allow that cerebral space to isolate your message, your voice. Your perspective.
(As I write this, a six-year-old is telling me nuances of various Lego themes. So I'm not companionless, and maybe that limited distraction thing isn't always possible — but there's at least the chance of it.)
That said, I don't think we should always work on our own. I was at a conference recently, and one of the speakers, Robin Esrock, talked about living a life away from the computer. He believes that rich, diverse experiences are not only of value in their own right, but also bolster your efforts upon your return to your work. I'll co-sign that argument.
I think we also have to remember to do different work now and again. Away from the desk and at it. And for me, that means collaborating. I'm lucky to have a friend who's often up for the task in Nikole Herriott. (Hi, N!)
And, on our most recent effort was this, a Chai Masala Pumpkin Pie with Black Tea Caramel.
Nikole and I look for any excuse to work together, and try to whenever we can. So, when asked to be part of Food52's pie week for Thanksgiving, it was a no-brainer. Also easy, coming up with our pie, as Nikole and I share a love of pumpkined varieties — so I set to tacking down the particulars of one of the best I know how to make.
You'll find the pie on Food52; but let's get into the details here. The pastry is a simple one, but specifically the one that you'll find in my book next spring. It is my family go-to, and it has flake, but still enough strength to hold up in a braid as perfect as the one that Nikole wove. (Come on now, look at it. A thing of beauty.) The filling has a couple of secrets. A gentle heat on the stovetop before it bakes helps with the filling's set, so it is firm yet supple. The spicing comes from chai masala, the spice used to sometimes flavour tea. It is a collection of cinnamon, ginger, cardamom, clove, and black pepper not dissimilar to what's standard for pumpkin pies, but with a touch of almost gingersnap-cookie feeling in there. It also isn't overly sweet and thus allows for the introduction of caramel.
The caramel completes the masala chai theme, with cream steeped with black tea and whole cardamom pods as the base. The tea, and go with a nice one here, provides a musky, herbal character as well as a tannic edge. I feel like it's that verging-on-winey quality of Darjeeling that saves the caramel from coming across as cloying. Instead it's got a subtlety that doesn't overpower the pie.
Once again, it's a collaboration that just works. I can't say enough good things about it.
BLACK TEA CARAMEL
This caramel comes together quickly, which is a good thing considering how many uses you'll find for it. It is quite a triumph with this pie, but also on pound cake, or ice cream with some roasted nuts, or stirred into warm milk. And, if you're already thinking in such a direction, I would think folks might like jars when the time for festive gifting aries.
MAKES just about 2 cups (475 ml)
- 1 1/4 cups (295 ml) heavy cream
- 1 tablespoon loose leaf black tea, Darjeeling is best
- 4 green cardamom pods, cracked
- 2 cups (400 g) granulated sugar
- 1/2 cup (120 ml) water
- 2 tablespoons pure maple syrup
- 2 tablespoons unsalted butter
- 1 tablespoon whisky
- Seeds scraped from a vanilla bean
- 1/4 to 1/2 teaspoon flaky sea salt such as Maldon
In a heavy bottomed saucepan over medium heat, bring the cream to a simmer. Stir in the tea and cardamom pods and let bubble for 30 seconds. Turn off the heat, cover, and leave to steep while you get on with the caramel.
Pour the water into a large, wide heavy-bottomed saucepan over medium-high heat. Pour the sugar into the centre of the pan. Do not stir. Once the sugar is mostly wet and starting to dissolve, gently swirl the pan once or twice. Let the mixture come to a boil then cook, carefully swirling only occasionally, until the syrup is a light amber colour, 13 to 15 minutes. Lower the heat to medium and wait for the caramel to turn deep amber (it may begin to send up whiffs of smoke), 3 to 5 minutes more.
Off the heat, with a fine-meshed sieve, strain a quarter of the hot cream into the caramel, standing back as the caramel will expand rather impressively and release a cloud of steam. Whisk in that cream, then add the rest. Stir in the maple syrup, butter, vanilla, and salt, then return the pan to the heat. Knock the heat back to low and simmer, stirring, for 2 to 3 minutes, just to cook off some of the edge of the whisky and make sure everything is blended. Pour the caramel into a heatsafe jar or bowl. Use hot (but not scalding) or let cool completely before storing in a covered container in the fridge. Rewarm before serving.