Chocolate Peanut Butter Buckeyes

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My apologies to every sports fan who stumbles upon this blog, only to find that there is absolutely no information about (any) college sports team. The Buckeyes I refer to in the title are not the Ohio State Buckeyes, but the tiny chocolate-covered peanut butter balls that were inspired by Ohio’s state tree. Alex and I were visiting Ohio (his first time to Ohio!) this Memorial Day weekend to celebrate the wedding of our lovely friends, Michael and Deborah, in Cleveland Heights. The ceremony was beautiful and rather dramatic because of a sudden thunderstorm. Plus, it was a Jewish ceremony, which meant Alex and I had to learn a Jewish wedding song and see some new (to us) traditions. On top of that, the bride is originally from Brazil, so there was also samba music and lots of dancing. We couldn’t have had more fun, or celebrated a better couple.

I grew up just across the border from Ohio, in Indiana, but I had seen very little of the state before. As we always try to do, we turned this short trip into a slightly longer road trip. After leaving Cleveland early on Monday, we drove down to Columbus, only briefly stopping to get coffee and to walk around the Short North and German Village neighborhoods. It was really the only urban area that we visited. Most of our road trip was spent driving by rolling fields and through one-stoplight towns, smelling Memorial Day barbecues. Today, we will leave my mom’s house in search of antique stores to buy knicknacks we don’t need.

In honor of our trip, I thought I would make a very traditional Ohio treat (and by traditional, I mean a mid-century invention of Midwest housewives). I’m using my mom’s ancient recipe for peanut butter balls. When mom made them, they were called peanut butter balls, and they were completely covered in chocolate. The only difference is that when you make buckeyes, you leave a tiny cap of peanut butter showing. Ohioans call them buckeyes, because they resemble the nut of Ohio’s state tree, the buckeye. My mom would usually make the treat for family get-togethers. In Ohio, they are often also served during Ohio State games.

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Chocolate Peanut Butter Buckeyes
Makes about 30, 1-inch Buckeyes.

Ingredients:
1 cup peanut butter
2 1/2 cups powdered sugar
1 stick unsalted butter
1/4 tsp salt
1/2 tsp vanilla extract
12 oz. semi-sweet chocolate chips (or chocolate bar, chopped)

Instructions:

In a large bowl, combine peanut butter, powdered sugar, butter, salt, and vanilla extract with a hand mixture. The mixture will look thick, almost like a cookie batter. Cover with a dish towel and allow to chill in the refrigerator for about half an hour.

Cover a large cookie sheet with parchment paper. Using a small spoon (the large scoop on my melon baller worked well), scoop portions of the peanut butter mixture, roll into a ball and set on parchment paper. Continue until all of the peanut butter mixture has been used. Refrigerate for another half an hour.

Fill a small saucepan with about an inch of water and bring to just a boil. Make a double-boiler by filling a small bowl with the chocolate and setting this on the saucepan, above the water. Be sure that the bottom of the bowl does not touch the water in the saucepan.

Stirring the chocolate often, allow the chocolate to melt above the heat. Once the chocolate has just melted, remove from heat and stir until the mixture is smooth.

Using a toothpick, skewer the refrigerated peanut butter ball and dip into the chocolate mixture. Keeping the toothpick in the top of the ball, slowly rotate the ball in the chocolate until all is covered, except for a small portion at the top. Return to parchment paper and remove the toothpick. If you like, you can lightly pat the the spot where the toothpick was to get rid of the hole.

Continue until you have coated all of the peanut butter balls with chocolate. Allow to refrigerate for at least another half hour before serving.

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Bear in mind, these little candies are very rich. Delicious, but rich. Even as a child, while other family members were gobbling them up a few at a time, I could only eat about half. The recipe above is a slight adaptation to my mom’s original, using slightly less sugar. I first tried to use much less, but didn’t have much success keeping the peanut butter in ball-form for dipping. So they’re still rich, but a little more balanced. They remind me a lot of the Reese’s holiday versions of peanut butter cups. You know the ones: egg-shaped for Easter, hearts for Valentine’s Day, always with a shockingly large ratio of peanut butter to chocolate, just the way I like it. My next plan is to make a batch, freeze them, take them to our next summer barbecue, and win the hearts of everyone.

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Citrus Shaker Pie

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I’m somehow surprised every year when citrus season sneaks up on me. I can never wrap my head around the fact that it’s in winter, because my favorite citrus recipes seem so light and summery. Wishful thinking, I guess. In celebration of all the beautiful citrus fruit at our disposal this time of year, I made a Shaker pie, slightly altering the original recipe, which uses regular lemons. Instead, I used two of the yummiest members of the citrus family: blood oranges and Meyer lemons.

Folks today probably know the Shakers more for their simple, well-built furniture. I decided to write about the Shakers because they  were in the news recently after one of their members passed away, leaving only two (!!) Shakers in the whole world. The reasons vary:  some Shakers who were adopted into the Community  as children chose to leave as adults, others opposed the hard-work and celibate lifestyle, and finally, they just stopped accepting new members. At this point, you couldn’t become a Shaker if you wanted to. While their numbers have dwindled, the Shakers are still one of the longest-lasting Christian sects in the United States.

The first group of Shakers formed in Manchester, England. They were originally known as “Shaking Quakers” because their religion was an off-shoot of the Quaker religion, and because, during their sermons, Shakers often tremble and twitch. A short time before the American Revolutionary War, Mother (as she was called) Ann Lee led a small group of followers from England to the American colonies. As pacifists, Shakers refused to fight the British or swear an oath of allegiance (as it was against their religion), leading to jail time for some. In the years following the War, Shaker religious communities grew and spread through the United States. At their peak, as many as 6,000 members worshiped in communities across the country.

Shakers live piously and communally. Though men and women live as equals and serve equally in religious leadership, they live separately, since marriage and sex are forbidden. Members are acquired through adoption or recruitment. As an agrarian society, Shakers grow or raise most of their own food and live quite frugally, aiming to waste as little as possible.

Which leads us to this little pie, made in accordance with the Shaker lifestyle, simply and efficiently. A Shaker lemon pie is made of whole, thinly sliced lemons, allowed to sit in sugar for a day to allow the peel to break down, which are then mixed with eggs and baked. Very simple and very delicious. Shakers would probably object to me using a non-local fruit, and, OK, traditional Shaker pies are not usually electric pink in color. If you’re a traditionalist, this recipe could easily be modified to resemble a more authentic pie, by replacing fruit with two regular lemons, but don’t rule this one out just yet… Do, however, note that this is not a one-day pie. You will need to allow your citrus to macerate in the sugar for about a day, and up to a day and a half, before baking.

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Citrus Shaker Pie

Citrus Pie Filling Ingredients:
Slightly adapted from NPR, and Smitten Kitchen

1 medium blood orange, plus zest
1 Meyer lemon, plus zest
1 3/4 cups sugar
3 tbsp flour
2 tbsp butter, melted

Zest both the lemon and the blood orange, about 2 tbsp.

Cut the ends off both the Meyer lemon and blood orange, discard.

As thinly as possible, slice the entire orange and lemon, including the peel, into rings. Remove seeds as you go.

In a container with a lid, combine the zest, sugar, and citrus. Mix to coat every ring. Cover, and allow to sit for 24 hours to 36 hours, at room temperature. The fruit will break down and dissolve the sugar. You will be left with liquid and what is left of the fruit. Do not drain, or remove fruit, but do remove any seeds that made it into the mixture.

Beat 4 eggs together well. Mix with entirety of the blood orange and Meyer lemon mixture, flour, and melted butter, and pour into prepared, bottom crust of pie (see below).

Citrus Pie Crust Ingredients:
Slightly adapted from Food and Wine

1 1/2 cups flour
1 1/2 sticks unsalted butter, cold and cut into centimeter cubes
1/4 tsp salt
1/3 cup water, ice cold
1 egg, for wash

In a food processor, combine the flour, butter, and salt. Pulse together for about 5 seconds. (This can also be done by hand or with a pastry cutter, quickly incorporating the butter into the flour.) Add the ice water to the food processor and pulse for about 5 more seconds until the dough begins to come together.

Pour the contents of the food processor and pour onto a lightly floured surface. Begin gathering the dough together until it forms  into a ball. Cut the dough into two equal parts. As your working with the first half of the dough, wrap the other and place in the refrigerator.

Re-flour your surface and roll out the first half of the dough into a large circle, approximately 1/8-inch thick (the circle should have about a 13-inch diameter). Draping the dough over your rolling pan, transfer to a 9-inch pie pan, making sure you have about 1/2-inch to 1-inch overhang on the sides. Set aside.

Roll out the second half of the dough to the same size as the first; it can be slightly smaller.

Add the lemon-orange filling to the bottom pie crust.

Carefully cover with top layer of pie crust. Cut away any unnecessary dough. Sealing the top and bottom crusts together, create a decorative edge with your hands or a fork. Allow the pie to chill in the refrigerator for about 20 minutes.

After 10 minutes, remove the pie from the refrigerator and begin to preheat your oven to 425 degrees.

Beat one egg thoroughly and brush over the top crust and edges of the pie. Sprinkle with a pinch of sugar.

Slice a few holes into the top of the pie crust to allow steam to release while cooking.

If the pie crust still feels quite cold, wait a few more minutes before putting in the oven. You don’t want the crust warm, but you don’t want it so cold that it cracks while baking.

Bake for 20 minutes at 425 degrees. After 20  minutes, decrease the heat in the oven to 350 degrees and bake for another 20 to 25 minutes.

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Blood oranges are not necessarily as sweet as regular oranges but, with its light raspberry flavor, it moderates the bitterness of the Meyer lemon and creates a bright, tart, but still sweet, and very pretty, pie. Make yours soon, before citrus season disappears!