Capitol Hill’s creative culture also knows its way around the kitchen. This week, new dessert kings and queens were crowned as the first ever High 5 cherry pie bake-off and the third-annual Oddfellows whoopie pie battle were held. We have images from the festivities and a list of winners, below. We also have a recipe from one of the champs.
Tuesday night, the third annual Oddfellows Whoopie Pie Bake-off went down on 10th Ave. CHS was there at the grand event’s founding in 2010. And we were there again when the whoopie pie struck back in 2011. This year, Oddfellows classed it up by having Timothy Rysdyke on hand to shoot. You’ll see some of his tasty work below. Here are the winners.
#1 Whoopie Pie: Strawberry shortcake by Curt Waller, Oddfellows baker/server.
#2 Whoopie Pie: Vegan chocolate with cookies ‘n’ cream filling by Aaron Valdivia, a home baker building a recipe list to eventually launch a catering company/and or bakery. Specializes in vegan treats, but also makes traditional recipes as well.
#3 Whoopie Pie: Sweet potato with caramel filling by Emily McClory, a home baker/hopefully soon to be lawyer if she passes the bar.
Most Inventive AND #4 Whoopie Pie: Scorched S’mores by Owen Curtsinger, who grew up in Maine, where whoopie pies are in such abundance that you can pick them up at any corner deli with your cigarettes and salami sandwich.
Crowd Favorite: Lemon-lavender by Heather Brown, a California transplant who enjoys baking, writing her blog (heatherjoy.us), and snapping photos around town.
Meanwhile, on Sunday, the talent ran deep(dish) as the cherry pie bakers — many in fashionable aprons — shared their contributions to the contest. The pro winner was Barbara Schwartz, owner of Pies by Barbara and a former doctor of obstetrics. The amateur champion in the “Recreational” division was Kat Anderson.
Robin’s Winning Crust Recipe — for a 9-inch crust
- 3 cups flour
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 2 1/2 sticks very, very cold butter cut into pieces
- 1/3 cup cold shortening
- 1/2 cup ice cold water Instructions
*I fill a small bowl with water and add some ice cubes, then spoon it out as needed.
1. Add flour, sugar and salt to a food processor bowl and pulse for 1 to 2 seconds to combine. Scatter the butter pieces and shortening over the dry ingredients. Pulse, in one-second intervals, 8 to 10 times until it forms a sandy texture, with some pieces being about the size of a pea. Don’t over-pulse the precious dough or it wont be flaky!
2. Sprinkle 6 tablespoons of ice water over the mixture. Pulse until it forms a rough ball (add additional water if needed, 1 tablespoon at a time). Turn dough onto your counter and divide into two balls. Press into a disk and wrap tightly with plastic wrap and refrigerate at least 30 minutes or overnight (be sure to take out a few minutes beforehand so it will be easier to roll out).