Perfect Pie Crust

When I first started working at the bed and breakfast we used prepackaged pie dough.  It's easy.  It's convenient.  And the product really isn't that bad.  But it's a little expensive, so I decided to start making my own.  I didn't realize what a huge difference there is both texture and taste, and I will never, ever go back to the convenience prepackaged dough.  It's a little tricky at first to get that wonderful, buttery flakiness, but with some helpful hints and a little technique (read practice), it's actually quite easy and WELL worth the effort.

Below is the recipe and technique (with pictures) on how to make an amazing, buttery, flaky pie dough.  I'm going to break it down into three steps for you: making the dough, preparing the shell, and blind baking the shell.

For savory pies (like quiche):
1 stick of butter, cut into 1/2" cubes and chilled in the freezer
1.5c flour
1t salt
ice cold water (about 5T)

For sweet pies (like fruit pies):
All the above ingredients, plus
3T sugar

Step 1:  Making the Dough

Gather all of your ingredients and equipment (called mis en place).  In addition to the ingredients, you will also need a food processor. Note that the butter and water should be ICE COLD.

Measure out the flour and salt.  Place in the food process and pulse a few times just to combine. 

Add the butter as shown above and pulse (about 15-20 times)until the mixture resembles coarse cornmeal.

With the processor turned on, quickly add ice water, tablespoon by tablespoon.  The amount of water typically varies daily depending on the weather, but typically I turn off the processor at 5 tablespoons and begin to pulse.  The dough should start to come together.  If it doesn't, add another tablespoon of water.  The goal is for the dough to start to form, but not be sticky or wet.  Finding the right consistency will take a bit of practice.

Gather the dough and wrap in cellophane.  Press into a disc and place in the fridge for at least an hour or up to two days.  This allows the dough (and gluten) to relax and keeps the butter nice and cold.  And allows you to take a little break.

Step 2: Preparing the Shell

Gather mis en place.  Flour, for dusting, Pam or some other nonstick spray, kitchen shears, rolling pin, pie plate (I prefer glass), fork, and chilled pie dough.  Remember to clean and sanitize your work surface prior to beginning.

Lightly flour the work surface and roll out dough.  Rolling the dough will take some amount of practice.  Remember to use plenty of flour to prevent the dough from sticking, but not too much flour.  It's a delicate balance.

Roll out a little bit, from the center up, pick up the pin and put it back in the center and roll down.  Turn the dough about a quarter turn and repeat.  Occasionally, I flip the dough over, dust with flour and continue.
I typically roll to about a 13-15" circle, but it doesn't have to be exact, and about 1/8" in thickness.

Grease the pie pan with the non stick cooking spray.  Carefully pick up the pie dough and place in the pa, allowing the dough to drape over the sides.

While turning the pan pan, lift up the dough on the edge and encourage as much as the dough as you can to the bottom of the pan.   You aren't really pushing on the dough, but feeding it down to the bottom.  This ensures that the dough will not sink on the edges during the baking process.

Trim the sides to about 1/2" all the way around with kitchen shears.

Fold the edges under and crimp.
Using the fork, dock the dough (making lots of little holes) to allow the steam to escape during baking.  Place prepared pie shell in the freezer, allowing the shell to harden (and gives you a little time to relax).  Preheat the oven to 400 degrees.

Step 3: Blind Baking the Shell

Gather mis en place: parchment paper, pie weights (uncooked rice or dried beans works just fine), chilled pie shell, and non stick cooking spray.

Blind baking refers to the process by which the crust is baked prior to adding the filling.  By using pie weights (or rice in my case), it allows the dough to bake without bubbling with steam, resulting in a nice crispy layer of dough.

Lightly spray the chilled pie shell with nonstick cooking spray and line with parchment paper.  Fill with pie weights, uncooked rice, or dried beans.  Whatever you can use can be reused over and over again, so keep it for next time.  I store them the rice in a mason jar and use the rice only for my pie dough.



Bake for 30 minutes at 400 degrees.

Allow pie shell to cool. Add appropriate pie filling and follow instructions on whatever recipe you choose to use.

Where to Eat in New Smyrna Beach

One of the most popular questions when people check into the Night Swan is, "Where should I go eat?"  Invariably, I am called out of the kitchen and go through my short list of "Heather approved local eateries."  I don't mind leaving the kitchen because, frankly, food is my favorite topic and I love supporting independently owned restaurants (and I love chatting up our guests).  I often joke about starting my own blog, and after this weekend when it was suggested that I host my own show, I figured it was time I sit down and write it all out.

I will begin by prefacing this post, as I do in conversation, that not only am I a foodie, I am also classically trained. I can cook most things myself, so when I go out to eat, I want to be WOWed. I am a self-declared picky b***h when it comes to eating out and that's good for my guests.   I know if a restaurant can make me happy, they will almost certainly make my guests happy.  As an innkeeper and working in the hospitality industry, my main goal is for my guests have the most amazing vacation ever.  If a particular restaurant is not listed here, it doesn't necessarily mean that is bad -- it just means that either the food or service can sometimes be hit or miss (or I haven't yet been there), and I don't feel comfortable recommending it to my guests.  So if you are a foodie, please take note.  If you are not, then there are plenty of other restaurants in town that will probably suit you just fine.

Local NSB Resturants
Ocean's Seafood for great, casual seafood
Oceans is an awesome little fish market off of Third Avenue on the beachside.  A fish market on one side, they serve prepared foods on the other.  It doesn't get much fresher than being at a seafood market.   Peel and eat shrimp is my particular favorite, but they have blackened mahi, grouper sandwiches, and even some burgers and chicken for those who don't like seafood...  Crazy, I know.  It can get super busy, and the wait can be lengthy at times, so if you are in a rush, call ahead and pick your order up.  Keep in mind that this is a fish market, so the ambiance is null.  Everything comes in a styrofoam box.  For our guests, I recommend coming back to the inn and eat on the front porch or even out on the dock.  For others, the beach is only a short drive away.

Manzano's for amazing sandwiches
Manzano's is a little deli over on Flagler Avenue, just blocks from the beach.  With a surfer theme, they have boards for sale and pretty much always have some type of surfing video displayed on the TV.  Ambiance is what it is... It's a deli and an amazing deli at that.  The have a HUGE list of sandwiches, paninis and cold sandwiches alike (my favorite is the Siciliano).  They use Boar's Heads meats and cheeses and do not skimp even a little bit.  The cold sandwiches can be a bit pricey, but as soon as they hand it over to you, you'll see why -- it'll be about 5 pounds and can easily last several meals.  For foodies like me, they have the roasted red peppers, sun-dried tomato tapenade, and proscuitto, and for normal folks, they have turkey, ham, and American cheese.  Well worth every penny, I gladly recommend Manzano's as often as I can.  And they reopen late on Friday and Saturday evenings (11pm-230am) for the after-bar crowd.

Cafe Verde for something fresh
Cafe Verde is a fun little spot that serves mostly a number of small plates (with recently added entree sized portions), which allows its patrons to taste a little of a lot of different items.  Definitely Latino influenced, I cannot pinpoint a particular country from which the food stems (hence the "Food Without Borders" subtitle).  Fried plantains, Mexican street corn, carnitas, shrimp and watermelon ceviche are some of their items.  This is the place I send all of our vegan, vegetarian, and gluten free guests for they have a number of options that are sure to please, including a beautiful kale salad, quinoa salad, and vegan tacos.  With an open kitchen and beautiful plate presentation, Cafe Verde is a great stop for something on the healthier side of things.

Panheads for smoked chicken wings (and pizza, but really for smoked chicken wings)
When Mike and I lived in California, he made apple juice injected smoked chicken wings.  It's a mouthful to say, and it was an amazing mouthful of wings that tasted more like applewood smoked bacon than it did chicken wings.  The minute Panheads' wings touched my lips, I was brought back to that meal in San Diego.  The pizza is good, but the chicken wings are amazing.  I order them naked and extra crispy because the smoking doesn't tend to crisp the wings as a fryer does, and order a number of different sauces to get the full effect.  So popular in New Smyrna, they just opened a new location in Port Orange on US1 and Dunlawton.

The Breakers for a good burger right on the beach
Breakers is a NSB staple -- burgers on the beach.  And let me tell you, it is definitely a beach bar, complete with bikini clad women and sandy floors.  They have over 17 burgers, and do cook to temp.  If you are looking for a beautiful view of the water and some casual eats, Breakers is the way to go, but beware of the prices of their beer.  It is a beach bar, after all.

Lost Lagoon for the best burger in town
If you are looking for the BEST burger in town, however, go to the local spot Lost Lagoon on US1.  Here they really take pride in their food, cook their burgers perfectly, and even toast their buns (it's the little details that count).  ***Update*** Lost Lagoon just moved North, right next to the New Smyrna Beach Airport -- the place where the Skyline and other restaurants have been and not quite survived.  They now have a full bar with some nice beer additions.  Food does take a little long to come out, but that's because the burgers are so thick -- your patience will be well rewarded here.

Hottie Coffee for amazing local  coffee
Who needs Starbucks when you've got your own local roaster?  Lori and David are wonderful people who put a lot of love in their product, and I am all about that.  I prefer the dark roasted Sumatran, but they have mild and medium roasts as well.  They even offer signature blends, which you will hopefully see here at the Night Swan sometime in the future.

Spanish River Grill for (hands down) the best food in town

I really cannot say enough about the Spanish River Grill.  The food is amazing, the staff incredibly knowledgeable and professional.   I know that anyone I send here will be absolutely blown away by both the food and service.  The menu changes seasonally, and they try to use as much locally sourced food as possible.  Chef Henry Salgado was nominated for the James Beard Award of the South in 2012, and with one visit there, you will understand why.

Starting the week of Labor Day, Spanish River Grill will be closed on both Monday and Tuesday (usually just closed on Monday) until the beginning of the year.   On Thursday evenings, available at the bar and on the patio only, women eat and drink for 50% off.  Quite a deal, I must admit.  Hope to see you there!


You know I can't write about great food in town and not give ourselves a shameless plug. 
Nightswan Bed and Breakfast for (you guessed it!) Breakfast
Fresh fruit, yogurt, homemade granola, a variety of homemade baked goods, beautiful view of the Intracoastal waterway, charming personalities and a delicious entree.... what more could one want in a breakfast?  Of course we serve breakfast to our guests, but what most people don't realize is that we are open to the public for breakfast, with advanced notice of course.  We aren't a restaurant so we don't have a menu, but our items change daily, and if you do not enjoy the entree, we can always make eggs to order or French toast with our homemade challah bread.

Heather (that's me!) for Specialty Desserts
I'm typically quite modest about my food, but I can't help but brag a little about my chiffon cake.  Light and fluffy with homemade preserves, and a true Italian meringue butter cream, this cake is a little taste of heaven.  Through special order only, I can prepare any of the baked goods you see at the Night Swan (including an incredible flaky crust for your next quiche or homemade pie) or a special dessert for your next occasion.  Contact me at heather.a.harrison@gmail.com.

If you are out and about...
Daytona Beach
Tia Cori's Tacos for awesome (and inexpensive) tacos
After living in Southern California, only minutes from the border, I learned what Mexican food is supposed to taste like, and Tia Coris is the closest to authentic Mexican food I have found in the area.  If I am anywhere close to Beach Street in Daytona, I am sure to stop by for their carnitas tacos with chips and salsa, and my favorite horchata (a sweetened rice milk with cinnamon).  They offer American style and Mexican style tacos, American being with cheese, lettuce and tomato, and Mexican with cilantro, onions, and lime.  If you like Mexican food, give Tia Coris a try.  You won't be disappointed!!  


So there you have it as it is in my world.  If you find some place that you absolutely love that is not listed here, let me know and I will gladly give it a try.  We'll see if it makes the cut. 

Peach Upside Down Cake

This Peach Upside Down Cake is an easy treat to make and with a similar look to the classic French tarte tatin, it makes a big visual impact.  We serve it for breakfast, but it makes an equally tantalizing dessert.

I use a 9" springform pan, sides greased and floured, with parchment paper lining the bottom of the pan, just to ensure that the caramel doesn't stick, but you can use a regular cake pan as well.


3/4c butter, softened, divided
1/2c packed brown sugar
2 peaches, sliced
3/4c sugar
1 egg
1t vanilla extract
1 1/4c all-purpose flour
1 1/4t baking powder
1/4t salt
1/2c milk

c = cup, t = teaspoon

1. Preheat oven to 350 degrees.
2. Prepare 9" pan (springform or cake pan) with parchment paper lining the bottom of the pan.
3. In a small bowl, combine the flour, baking powder, and salt.  Set aside.
4. Melt 1/4c (1/2 stick) butter.  Pour into the pan.  
5. Sprinkle with the brown sugar and arrange peach slices in a single layer over sugar in a spiral pattern. (You may not need all the peach slices.) Set aside.
6. In the bowl of a standup mixer, cream sugar and remaining butter with the paddle attachment until light and fluffy.
7. Beat in egg and vanilla until well combined.  Scrape down sides of bowl.
8. Add the flour mixture to the creamed mixture alternatively with the milk, beginning and ending with the flour mixture and beating well after each addition, scraping down sides of bowl as needed.  (Breakdown -- add one third of the flour mixture, followed by half of the milk, followed by one third of the flour mixture, followed by the other half of the milk, followed by the rest of the flour mixture.)
9. Spoon over the peaches and spread out evenly.  Batter will be very thick.
10. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.  Cover with foil if cake browns too quickly.
11. Let cake cool for about 10 minutes. Run knife around edges, release springform and invert onto a serving plate.
12. Enjoy!