Chef Crabtree still making news after 30+ years

Check out this article by Julie Rothman for The Baltimore Sun. We cut and pasted it below, but the original can be found at:

http://www.baltimoresun.com/entertainment/dining/bs-fo-recipe-finder-crabtree-pie-20151229-story.html

Nancy Eakin of Linthicum was in search of the recipe for the Cacao Lane pie that was served at the restaurant of the same name in Ellicott City back in the 1970s and ’80s. She said the pie, made with pecans, coconut and raisins, and was absolutely divine and she has never tasted anything quite like it.

Connie Crabtree-Burritt, Baltimore chef, restaurateur and caterer, ran the Cacao Lane restaurant until the late 1980s. She now runs a culinary job readiness program as part of Baltimore Outreach Services that has provided training to over 100 homeless women since Crabtree-Burritt founded it in 2005. I reached out to her to see if she remembered the pie and would be able to share the recipe.

While Crabtree-Burritt remembered the pie from some 40 years ago, she no longer had the recipe. However, she took some time from her busy schedule to re-create it. It’s easy to understand why Eakin was a fan of this creation. The filling is so delicious, I think you could even get away with using a store-bought crust.

Thanks to Crabtree-Burritt’s inventive additions, this recipe takes the pecan pie to another level. Serve a slice of this heavenly dessert with a scoop of vanilla ice cream or dollop of whipped cream.

Cacao Lane pecan pie

Makes 8-10 servings

1 basic pie crust for 9-inch pie

5 tablespoons butter

1 cup dark brown sugar

3/4 cup dark corn syrup

1/2 teaspoon kosher salt

1 cup pecans

1 cup golden raisins

1 cup coconut

2 tablespoons whiskey

2 tablespoons vanilla

3 eggs, lightly beaten

Preheat oven 400 degrees.

Prepare basic pie dough using your favorite recipe, or use store-bought refrigerated crust.

Place the chilled, rolled-out dough in the pan. Tuck overhanging dough and flute edges. Line the dough with parchment paper or foil. Fill the parchment or foil with pie weights, uncooked rice or dried beans. Transfer to a 400-degree oven. Bake the crust until it firms up, about 15 minutes. It will still be very pale at this point. Remove the parchment or foil and weights, then return the crust to the oven to brown slightly. Bake the crust 5 to 7 minutes more, until it’s a pale golden brown.

While the shell is baking, prepare the filling.

In a saucepan, bring the butter, brown sugar, dark corn syrup and salt to a boil; remove from heat and stir in the pecans, raisins, coconut, whiskey and vanilla.

Cool for several minutes and stir in lightly beaten eggs.

Pour the mixture into the warm pie shell and return to oven. Reduce heat to 350 degrees and bake for 30 minutes until set.

Let the pie cool at least an hour before cutting.

 

Connie’s World Famous Recipe!

Perfect  any time of year, this is by far BOS Cooks most loved and requested recipe.  We share it with you in appreciation of your support and in celebration of moms, cooks and food lovers world-wide!  This recipe is only one of the delicious kitchen tested recipes in our beautiful cookbook BOS Cooks. We hope you enjoy.  (Get your copy here.)

This video was produced by our friend Gregg Landry and his super awesome staff at Blue Rock Productions.

Baltimore Outreach Services: Women & Children Find Shelter, Empowerment

This podcast is from the Marc Steiner Show. He and his team visited BOS to learn about our program.  Check it out!

The Marc Steiner Show airs Monday thru Friday from 10AM to Noon on WEAA 88.9 FM. The show covers the topics that matter, engaging real voices, from Charm City to Cairo and beyond.

Sound Wave

Slow and Steady – Your Turkey Likes to Chill

Serve safe this holiday season and through the year with this food safety tip courtesy of Chef Connie Crabtree and BOS Cooks.

This video was produced by our friend Gregg Landry and his super awesome staff at Blue Rock Productions.

Baltimore’s Culinary Program Shines Podcast #1

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BOS Cooks Podcast #1

By Patriot-Made Audio:

It seems every morning television and news show is producing a plethora of culinary segments, to teach people to cook, cool recipes.  The market is saturated with TV cooking shows and food programming.  But, as the holidays approach, we will be sharing with our reading and listening audiences something that is diametrically different. It has purpose, beyond ingestion. There are good works, good food, and a great culinary job training program happening behind all the media shows, one small program which continues to shine and bear fruit out of Baltimore, without a lot of national media coverage and fanfare.

Unashamedly, this mini-series of podcasts (check out the first one here) episodes and blog posts are being created to help raise awareness and money for a nonprofit social enterprise which was born out of Baltimore, to help homeless women and children. It is our hope you will embrace these American made cooking stories with similar passion and support during this culinary journey with Baltimore Outreach Services  (BOS).

With autumn’s cooler weather comes a bountiful harvest, and the inklings for the recreation of our family traditions through our holiday cooking. Food has always gathered families together. Now, communities are coming together proactively.  As a result, we are producing a series of podcast interviews about BOS.

In the meantime, while you are thinking about your coming holiday food preparations, we want to share with you more details about the depth of BOS’s training, mission and services. BOS is making a wonderful difference in the lives of homeless women and children. A poster child, of sorts, worthy of others emulating/copying the model of their good works.

THE BEGINNING

In 1999, Baltimore’s  city government became alarmed with the number of women and children who were homeless. City representatives met with the churches and community leaders to assess how to meet the needs of this vulnerable and growing population. At that time Christ Lutheran Church was already providing emergency shelter in the undercroft of the church-paying utilities and providing daily meals.

Responding to the great community need the Christ Church council determined that serving homeless women and children would become a priority of the churches mission.  In 2002 Baltimore Outreach Services was founded as an independent, nonprofit organization

From the beginning, BOS has been committed to the core principle that in order to move from homelessness, residents needed more than just emergency shelter.

As a result, BOS addresses the underlying causes of homelessness to promote long-term independence and self-sufficiency.  The culinary program was designed in 2005 as a job readiness course to move women out of the revolving door of homeless to work and the path to a better life.

BOS Cooks Cover Hi Res Reduced jpg FHThe BOS cookbook, offered for sale, is the culmination and commemoration of providing over a decade of service to homeless women and children of Baltimore’s inner city.

BOS Cooks was designed in partnership with Chef Connie Crabtree-Buritt, who has more than 30 years of professional culinary experience as a chef, restauranteur and caterer.

BOS and Chef Connie found that many of the women they were working with had a natural talent, but no formal training.  The recipes, tips, stories and art in the BOS Cooks cookbook is the organization’s way of sharing the women’s culinary journey with the broader community, and hopefully the world.

BOS Cooks is broken down into compilation of progressive dining recipes, as a sort of a smorgasbord of vignettes which blends art, story and food in each chapter of the cookbook.

Please return for our next post with more details about BOS COOKs.

We leave you with this quote from The Chef~

“You only get one chance to make a good impression. First impressions with food are also important. Appetizers and hors d’oeuvres set the tone for the rest of the meal. In class, we talk about the impression we make when we meet someone, and how important it is to be consistent and reliable. The same is true when working with food. I like relating a lesson to a life lesson. After all, they both go along way to sustain us.”

Buy a cookbook for the holidays  that supports homeless women and children.

BOS Cooks Podcast 2 – Behind the Scenes

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BOS Cooks Podcast Series #2

BOS Cooks Podcast #2

Baltimore Outreach Services Deputy Director Donna Rich narrates the story behind the development of the Culinary Arts and Food Training Program. BOS operates a homeless shelter for women and children. www.baltimoreoutreach.org 

The program has been successful of helping women, who had no place to call home, find a job with benefits, housing, and achieve things that they thought were out of their reach. Imagine–going from being on the streets, to having a job; a retirement plan, and vacation time? www.boscooks.com

 

Check out this episode!

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