Butter Celebrates – Rosie Daykin

Butter Celebrates!: Delicious Recipes for Special Occasions by Rosie Daykin is the second offering by the talented bakery owner of Butter Bakery & Cafe in Vancouver. Her debut title, Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery is a special book. The covers and titles of both books are so similar I pull the wrong one off the shelf frequently. Don’t be fooled by the look-a-like covers – the contain two separate collections of baking goodness.
 

The lemon walnut bars from Butter Baked Goods are so good and are a favorite in my house. Everything I’ve tried has been killer good. Both cookbooks are pastel-hued works of deliciousness that would satisfy any baker with their uniqueness and quality. (I use the word unique a great deal – but for me to love a baking book or any cookbook – it needs to contain a wonderful selection of recipes that inspire and excite me to get into the kitchen.) These books do. 
 

Back to Butter Celebrates!, the reason we are here today.  While Rosie’s first book concentrated on nostalgic recipes from her bake shop, the second title focuses on recipes for special occasions. I say any day is reason enough to enjoy something home baked but there are those times when something like French Macarons or a stunning Brown Butter Honey Tea Cake will only suffice.
 

The book is organized by occasions/holidays: Valentine’s Day, St. Patrick’s Day, Welcome Wagon, and more. In the table of contests the author breaks down each occasion with a listing of the recipes. For example, Welcome Wagon contains four recipes for sharing with a new neighbor such as Dark Chocolate Cherry Loaf and Cookie Jar Cookies.  The Butter Creams and Frostings chapter delivers  twenty two different butter creams, frostings and glazes – Champagne Butter Cream, Custard Butter Cream and Brown Sugar Maple Frosting are a few sweet examples. There is even a chapter entitled “Zelda’s Birthday Party” – with four recipes that the baker’s dog enjoys! This book is cute and classy all wrapped up in sugary delights.

Rosie’s books are baking nirvana and I’m so happy to have them both in my collection. Special thanks to Knopf and the author for sharing the following recipe with Eat Your Book Members.

“Butterscotch, if Paul hadn’t snatched me up first, I totally would have married you. Is it wrong for me to assume you would have asked?” 
 

1 recipe everyday Pastry pie shell (see below) 

1⁄2 cup butterscotch chips


2⁄3 cup corn syrup, light or golden 

1⁄4 cup dark brown sugar


1⁄4 cup butter


2 large eggs


1 1⁄2 teaspoons pure vanilla


1 1⁄2 cups walnuts, whole or pieces 
 

MAKES: 1 (9-inch) pie, 8 to 10 slices 

YOU WILL NEED: 1 (9-inch) glass pie dish 

1. Preheat the oven to 350°F. 

2. Make a batch of Everyday Pastry. Take one half of the chilled dough and place it on a lightly floured work surface. Use your rolling pin to roll the dough to about 1⁄8 inch thick and 11 inches in diameter. Carefully fold the dough into quarters and gently transfer it to the pie dish. Unfold and press the dough lightly into place. Trim the dough with a knife or scissors to leave about a 1-inch overhang. Roll and tuck the 1-inch overhang back under the edges of the pie shell. Use your index finger of your right hand to push the dough out toward the edge of the pie shell and your index finger and thumb of your left hand to pinch it into a point each time you do. Continue until you have circled the pie shell. Set aside. 

3. In a medium pot set over medium heat, combine the butterscotch chips with the corn syrup, brown sugar and butter. Use a heatproof rubber spatula or wooden spoon to stir until the butterscotch chips have completely melted. Set aside to cool. 

4. In a medium mixing bowl, whisk together the eggs and vanilla. Pour the cooled butterscotch mixture into the eggs and whisk again to combine. Set aside. 

5. Sprinkle the walnuts evenly across the bottom of the prepared pie shell. Pour the butterscotch filling over the walnuts and bake the pie for approximately 1 hour, or until the center of the pie puffs up and cracks. When you jiggle the pie the center should appear quite firm. 

6. Remove the pie from the oven. Place the dish on a wire rack and allow the pie to cool completely before slicing. 

The perfect pastry to have on hand for everyday life. You can use it for sweet and savory baking alike, whether you are making a strawberry galette or have a hankering for a chicken pie.
If you are making chicken pie, please call me. I love chicken pie. 

2 1⁄2 cups all-purpose flour 

1⁄2 teaspoon salt 

Zest of 1 lemon (you can omit this for savory baking but personally I think it would give the chicken pie a little zip . . . just saying) 

1 cup butter, chilled and cut into 1-inch cubes 

1 large egg 

1⁄4 cup cold water (you may find you need a tablespoon or so more depending on the day or weather or your mood-absolutely fine.) 

1 tablespoon lemon juice


MAKES: enough for 1 double-crust pie or 2 (10-inch) galettes 

YOU WILL NEED: pastry cutter 

STORAGE: You can store the
dough wrapped tightly in the refrigerator for up to 3 days or in the freezer for up to 1 month. 

1 . In a large bowl, combine the flour, salt and lemon zest. Scatter the butter bits over the top of the flour mixture. Use your pastry cutter to cut in the cold butter until the mixture forms large pea-sized crumbs. You should still be able to recognize some of the butter. 

2. In a small bowl, combine the egg, water and lemon juice. Whisk to combine, then pour over the flour mixture. 

3. Mix with a fork until the dough starts to come together. Gently use your hands to finish mixing the dough until it comes together enough to shape. 

4. Shape the dough into two evenly sized disks about ½ inch thick and wrap each one separately in plastic wrap. Refrigerate for at least 2 hours, or overnight, before using.