Category Archives: The White House

The President informed us prior to his being elected of his constant hankering for pie. For this reason, celebrations at the White House includes an assortment of pie, from sweet potato to good old fashioned American apple pie. The President’s resident pie maker, Executive Pastry Chef Bill Yosses, has shared his recipe, a twist on the traditional key lime pie. He uses Greek yogurt instead of sweetened condensed milk, and it is baked in the oven unlike traditional recipes. Greek yogurt is creamy in texture and much lower in fat as an alternative. Please find the recipe below, or visit us at the Guest House and have a slice we have freshly prepared for you!

Ingredients

Crust:

1 cup graham cracker crumbs
2 Tablespoons sugar
4 Tablespoons unsalted butter, melted

Filling:                                                                                                      

4 large egg yolks
1½ cups Greek yogurt
½ cup key lime juice or regular lime juice, fresh-squeezed is best                                                                                                                                                        2 Tablespoons honey
1/3 cup granulated sugar
Whipped cream

Preparation:

For the Crust:
1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, sugar, and butter in a bowl until incorporated. Press the mixture firmly and evenly onto bottom and  sides of a 9″ pie plate.
3. Place crust in the oven and bake for 10 minutes, remove and allow to cool while you prepare filling.

For the Filling:
1. Combine yogurt, egg yolks, honey, and sugar with a whisk; add juice and whisk until incorporated.
2. Pour filling into crust and bake in oven for 20 minutes at 350°F. The mixture will not be firm so do not bake longer in an attempt to achieve a firmer filling.                                                                                                                                                                                                                                                                                                                                                  3.Allow the pie to cool for 45minutes and refrigerate overnight.

Makes 9 servings. Top with dollops of whipped cream.

Happy Eating! Alexis

American Guest House Bed and Breakfast

Washington DC Bed and Breakfast accommodations.  We are centrally located, 10 minutes walk to DuPont Circle metro/subway, 1 mile north west of White House.

For the filling:
2 pounds apples, peeled, cored and cut into chunks
1 cup sugar
1/2 cup honey
1/3 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
Zest and juice of 1 lemon

For the egg wash:
1 egg
1 teaspoon salt
Sugar, for sprinkling

Method
To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add the ice water and pulse just until a dough forms. Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight.

When chilled, to prepare the pie shell, on a floured surface roll out one disc to a 14-inch circle using a rolling pin. Transfer the dough to a lightly greased, deep 9-inch pie pan, leaving a 1 inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight.

When ready to bake the bottom crust, heat the oven to 375 F. Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes and remove from oven. Leave the oven on once the crust is done.

While the crust is baking, prepare the filling. In a large saucepan, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon and lemon zest and juice. Let sit for 20 minutes.

Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool.

When the bottom the filling has cooled, pour the it into the baked crust. Roll out the second disc of dough to about 12 inches.

In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Using a fork or crimper, gently crimp the top crust, sealing the pie around the edges.

Slit the top of the crust with a paring knife in several places to create steam vents. Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown. Let cool for 1 to 2 hours before serving.

Servings: 8

American Guest House Bed and Breakfast

Washington DC Bed and Breakfast accommodations.  We are centrally located, 10 minutes walk to DuPont Circle metro/subway, 1 mile north west of White House.

Ingredients for the Cake
3/4 cup canola or safflower oil
1/2 cup light brown sugar (tightly packed)
1/2 cup honey
2 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup peeled grated
1 cup peeled grated apples, like Granny Smith
1 large orange, optional

Ingredients for the Maple Glaze
1/4 cup amber maple syrup
1/3 cup confectioner’s sugar

Method
1. Pre-heat the oven to 350 degrees. Grease a 10-inch cake pan and place a silicone sheet or parchment paper on the bottom. (You can substitute a 10-inch spring-form pan, as long as it is tightly sealed at the bottom.)

2. With a hand held or electric mixer, combine the oil, brown sugar, honey, eggs and vanilla in a large bowl.

3. In a separate bowl, sift the flour, baking soda, salt and cinnamon. Add half the sifted dry ingredients to the liquid mixture, and mix on a low speed until combined.

4. Add the grated apples and the remainder of the dry ingredients. Finish mixing by hand, and pour into the greased cake mold. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

5. Make the maple glaze: Stir maple syrup and confectioner’s sugar over low heat in a small saucepan until combined. Then increase the heat and boil for 30 seconds. Set aside on the stove top, off the heat.

6. To finish the cake, run a paring knife around the edge of the cake pan. Invert a serving dish on top of the cake and then flip the cake over onto the dish, carefully lifting away the cake pan. Re-warm the maple glaze, stir it and pour it over the warm cake. You may decorate the platter with peeled orange sections. The cake will stay moist overnight if covered with foil. It does not need to be refrigerated.

Makes one 10-inch cake. Time: About 1 hour

ENJOY!
L. Rosan

American Guest House Bed and Breakfast

Washington DC Bed and Breakfast accommodations.  We are centrally located, 10 minutes walk to DuPont Circle metro/subway, 1 mile north west of White House.