Kathleen King, creator and owner of Tate’s Bake Shop in Southampton, got an early start in the baking business. By age eleven she began selling her baked goods out of her family’s Long Island farmstand. In 1980, Kathleen opened her first bakeshop and just kept baking. Since then, Kathleen’s chocolate chip cookies have been selected as the best of the best, her baked goods are sold in gourmet markets nationwide, and her flagship bakeshop has been voted the Best in The Hamptons year after year. Kathleen is also the author of three cookbooks. Her newest, Baking for Friends, is an excellent choice for beginning bakers and also those more skilled in the art of baking.
In Baking for Friends, Kathleen shares 120 recipes that are sure to make your annual holiday cookie swap a bit more competitive and keep your holiday guests salivating. Kathleen’s recipes are accessible to any level of baker and are ideal for special occasions as well as an everyday treat. Chapters of Baking for Friends include Tea Loaves & Quick Breads, Party Cakes & Cupcakes, Scones, Cookies, and much more. For bakers with dietary restrictions, Kathleen has included an entire chapter with taste-tested, hand-perfected recipes for gluten-free, low-fat, vegan, and nut-free diets. In keeping with Kathleen’s philosophy that baking is about “connecting with the ones you love and sharing in the pleasures of gourmet baking,” she has included in each chapter helpful baking tips and tricks that have saved her time and energy in her kitchen.
New York City bakers and fans of Tate’s Bake Shop will not want to miss out on meeting Kathleen King at the Upper East Side's renowned Butterfield Market on Wednesday, November 14th, between 3:30 p.m. and 6:30 p.m., where she will be hosting a cookbook signing. At the signing, guests will be given the opportunity to ask baking advice and sample some of Tate’s Bake Shop’s signature treats such as apple crumb pie, pumpkin pie, and three-berry pie all of which are sold year-round at Butterfield Market. With Thanksgiving right around the corner, Butterfield Market will also have samples of their prepared Thanksgiving menu items available for the guests to taste.
Below you will find a recipe found in Baking for Friends that is perfect for any Thanksgiving feast. To purchase your own copy, please click the link above.
Pumpkin Mousse Pie*
Makes 8 servings
A delicious change from the traditional custardy pumpkin pie, this is smooth, light, and creamy, with a crisp, spicy crust. I recently taught this at the Southampton Historical Museum, where we only had one large pot, so I found out that the recipe can be easily multiplied and made into several pies for gifts! For an added treat, drizzle each slice with pure maple syrup before serving.
¼ cup apple cider
One ¼ -ounce envelope unflavored gelatin
½ cup firmly packed dark brown sugar
¼ cup cornstarch
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1/8 teaspoon salt
¾ cup heavy cream
2 large egg yolks
1¾ cups milk
1 cup solid-pack pumpkin (not pumpkin pie filling)
2 teaspoons pure vanilla extract
Gingersnap Cookie Crust (below), baked and cooled
Maple Whipped Cream (below)
Pecan halves for garnish
1. To make the mousse: Pour the cider into a ramekin or custard cup. Sprinkle in the gelatin.
Set aside to soften the gelatin, about 5 minutes.
2. In a medium saucepan, whisk together the brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt, being sure that the cornstarch is incorporated into the sugar. Add ¼ cup of cream and whisk until smooth. Add the yolks and whisk again. Add the milk and whisk until mixture is fully blended. Cook over medium-low heat, whisking often and occasionally switching to a heatproof spatula to scrape the corners of the pot, until the mixture is bubbling, about 5 minutes. Reduce the heat to low and cook for 30 seconds. Remove from the heat, add the gelatin, and whisk until thoroughly dissolved. Whisk in the pumpkin and vanilla. Transfer to a medium bowl and let cool slightly.
3. Press a sheet of plastic wrap directly on the surface of the pumpkin mixture and refrigerate, stirring occasionally, until cool and beginning to set, about 1½ hours. If the mixture is lumpy, strain and press through a wire sieve into another bowl.
4. In a small bowl (or directly in a 2-cup glass measuring cup), whip the remaining ½ cup cream with an electric mixer set on high speed just until it thickens and holds its shape, not until stiff. Fold into the pumpkin mixture. Spread the filling evenly in the prepared crust. Cover loosely with plastic wrap and refrigerate until the filling is chilled and set, at least 4 hours, or up to 1 day.
5. Just before serving, spread the maple whipped cream over the top of the pie. Garnish with the pecan halves. Cut into wedges and serve chilled.
*Reprinted, with permission, from Baking for Friends by Kathleen King.