If possible, use real key limes, which are sometimes found in markets but can also be ordered online through stores such as Melissa’s/World Variety Produce (www.melissas.com). It is also possible to buy bottled key lime juice, but make sure to buy a brand that does not have artificial preservatives added. Otherwise, you’re better off substituting regular limes.
FOR THE CRUST
1 1/4 cups graham cracker crumbs
1/4 cup finely chopped almonds
2 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
FOR THE FILLING
3 eggs, separated
1 (14-ounce) can sweetened condensed milk
2/3 cup fresh lime juice (from about 13 key limes or 6 to 7 regular limes), see note above
1 tablespoon grated lime zest
1/8 teaspoon salt
In a food processor, combine the graham cracker crumbs, almonds, sugar, and salt. Add the butter and pulse briefly to combine. Transfer the crumbs to a 9″ tart pan with a removable bottom and press the crumbs evenly onto the bottom and sides. (If you don’t want your hands to get covered in crumbs, place plastic wrap over the crumbs as you press them into the pan.)
Bake the crust for 10 minutes, or until it begins to darken in color and gives off a rich, nutty scent. Remove the pan from the oven and set it on a wire rack to cool.
In a clean dry bowl with clean dry beaters, beat the egg whites with the salt on medium-high speed until they hold stiff peaks. In three batches, carefully fold the egg whites into the lime mixture until blended.
Transfer the mixture to the crust and bake for 15 to 20 minutes, or until the filling is barely set.
Note: To get the most juice from the limes, grate the zest from the limes first. Then microwave the limes on high for 30 to 45 seconds to warm them slightly before juicing.
Serving suggestion: Garnish the tart with candied Citrus Slices made with limes and serve slices topped with a dollop of softly whipped cream. To make the whipped cream, you’ll need 1 cup of well-chilled heavy cream. Chill a mixing bowl and whisk attachment in the freezer for 15 minutes. Pour the cream into the chilled bowla nd beat on low speed for 40 seconds, or untiul small bubbles form. Gradually increase the mixer speed to high. Continue whipping on high speed until the cream has doubled in volume and forms stiff peaks. Cover the whipped cream and refrigerate for up to 24 hours. If the cream sparates, whisk it by hand untuili s comes back together. If whipping by hand, it helps to have a stainless steel balloon whisk, which has a more bulbous whisk head than a regular whisk.
Chocolate Banana Nut Cake
Makes one 10″ cake, 10-12 servings
3/4 cup (1 1/2 sticks) unsalted butter
6 ounces semisweet chocolate, finely chopped
1 1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 cup ground walnuts
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
1 tablespoon pure vanilla extract
2 cups lightly mashed (5-6 whole) very ripe bananas
3 eggs, lightly beaten
3/4 cup chopped walnuts
Position a rack in the center ocf the oven and preheat the oven to 350° F. Grease a 10″ round cake pan and line the pan bottom with a parchment paper round.
In a saucepan over low heat, melt the butter. Add the chocolate, stirring until completely melted and smooth. Remove the pan from the heat and allow to cool slightly, about 10 minutes.
Meanwhile, in a large bowl, whisk together the flour, sugar, ground walnuts, baking powder, baking soda, and salt to blend thoroughly. Stir in the buttermilk, vanilla, and banana just until combined. Set aside.
Add the eggs to the cooled chocolate mixture and stir until well combined. Stir the chocolate mixture into the banana mixture until well combined.
Pour the batter into the prepared pan. Bake for 25 minutes. Remove the pan from the over and carefully sprinkle the chipped walnuts across the top of the cake. (The cake will still jiggle in the middle.) Return the cake to the oven and bake for 25 minutes longer, or until a wooden skewer inserted near the center comes out clean.
Cool the cake on a wire rack for 15 minutes, then remove the cake from the pan and allow it to cool completely on a wire rack.
Serving suggestion: serve the cake dusted with confectioners’ sugar or topped with whipped cream.
A few times a month, we’ll be posting select recipes from the Greyston Bakery Cookbook. This week, we’ve chosen our delicious Red Velvet Cupcakes. Happy baking and please enjoy!
Red Velvet Cupcakes
Makes 12 Cupcakes
A fun way to serve these cupcakes is to peel the paper liners away from the cupcakes and slice them in half horizontally. spread frosting over the top of the bottom halves, cover with the tops, and frost the tops; you’ll have a festive handheld layer cake.
For the Cupcakes
2 1/4 cups unbleached all-purpose flour
1 1/3 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon distilled white vinegar
1 cup vegetable oil
2 tablespoons (1 ounce) red food coloring
1 teaspoon pure vanilla extract
For the Frosting
1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
4 cups (about a 1-pound package) confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
PREPARE THE CUPCAKES
Position a rack in the center of the oven and preheat the oven to 350° F. Line a 12-cup muffin tin with paper liners and set aside.
In a bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder to blend. Set aside.
In the bowl of an electric mixer set on medium speed, lightly beat the eggs. Add the buttermilk, vinegar, oil, food coloring, and vanilla, beating until well combined. Slowly add the dry ingredients, mixing until combined.
Pour the batter into the prepared muffin cups, filling each cup about two-thirds full. Bake for 25 to 35 minutes, or until a wooden skewer inserted near the center of a cupcake comes out clean. Remove the tin from the over and cool on a wire rack for 10 minutes. Turn the cupcakes out of the tin and place them on the wire rack to cool completely.
PREPARE THE FROSTING
In the bowl of an electric mixer set on medium-high speed, cream the cream cheese and butter. Reduce the speed to low and gradually bea in the confectioners’ sugar, until the mixture is fluffy. Beat in the vanilla.
Spread a few spoonfuls of frosting on top of each completely cooled cupcake.
And lastly…eat and enjoy!
In the 1980s, Greyston Bakery was but a small operation that specialized in making fine desserts for New York City restaurants. But after founder Bernie Glassman met Ben Cohen & Jerry Greenfield at a Social Venture Network event in Colorado, the tiny social enterprise was given the opportunity to become Ben & Jerry’s sole supplier of brownies for ice cream sandwiches!
The very first shipment of these ‘thin’ ice cream sandwich brownies arrived in Vermont in nearly one piece…but really a handful of very large pieces. The folks at Greyston hadn’t given the brownies enough time to cool before packaging them, and as a result, they stuck together in 50 pound blocks of brownie bliss. This proved to be an amazing mistake because rather than dispose of the brownies, the makers of Vermont’s finest decided they would crumble the big brownies into small pieces and mix them into chocolate ice cream. The result was delicious, and Chocolate Fudge Brownie ice cream was born. The flavor remains one of the company’s best sellers today!
Our relationship with the quirky ice cream makers continues to this day. Greyston Bakery, employing over 50 underprivileged individuals from the Yonkers community, pays its skilled brownie artisans a fair, living wage and donates all of its profits to the Greyston Foundation, a non-profit community development organization whose work supports jobs, childcare, healthcare and housing for the underprivileged. The bakery continues to provide rich, decadent brownies to its quirky friends in Vermont and offers its delicious fudgy treats to consumers under the Do-Goodie name. You might say that together, we’re a batch made in heaven!
The Greyston Bakery opened its doors in 1982 in Riverdale, an affluent section of the Bronx just north of Manhattan. Bernie Glassman, a Brooklyn-born applied mathematician and Zen Buddhism teacher, lived with his students in a nearby house. This house, called the Greyston Mansion, sat on the Hudson River and had been originally built as a summer home for the Dodge family. With Glassman as its leader, the Zen Community of New York (ZCNY) opened the bakery, then just a small cafe, as a way to employ students and provide a place for them to practice mindfulness, hard work, and service, three of the basic tents of Zen Buddhism.
-The Greyston Bakery Cookbook by Sara Kate Gillingham-Ryan
Hope that introduction was enough to whet your palate! Now for a little something to satisfy that appetite…our recipe for a classic New York Cheesecake.
The Greyston Bakery is known for its incredible cheesecake. This version has a graham cracker crumb crust anad both lemon peel and lemon juice, which is known as New York style. Here, we offer both a plain version and one decadently glazed in chocolate ganache.
FOR THE CRUST
2 1/4 cups graham cracker crumbs (from about eighteen 2 1/2″ x 5″ crackers)
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
FOR THE FILLING
2 (8-ounce) packages cream cheese, softened to room temperature
1 cup sugar
1/4 teaspoon salt
1/2 cup heavy cream
1 tablespoon grated lemon peel
2 tablespoons freshly squeezed lemon juice
PREPARE THE CRUST
Position a rack in the center of the over and preheat the oven to 350° F.
In a bowl, mix the graham cracker crumbs, sugar, and butter until the crumbs are evenly moistened. Press the mixture on tot he bottom oand two-thirds of the way up the sides of a 9″ round springform pan. Bake 10 to 15 minutes, or until the crust begins to deepen in color. Set the pan on a wire rack to cool. Reduce the over temperature to 325° F.
PREPARE THE FILLING AND ASSEMBLE THE CHEESECAKE
In the bowl of an electric mixer, beat the cream cheese on medium speed until fluffy. Gradually beat in the sugar and salt. Add the eggs, one at a time, beating well after each addition. Beat in the cream, lemon peel, and lemon juice. Pour the mixture into the cooled crust.
Place the springform pan in a roasting pan and pour in enough hot water to come halfway up the sides of the springform pan. Bake 1 1/2 hours, or until the filling is puffy and golden on top but still jiggles slightly when gently shaken. Remove the springform pan from the water and cool on a wire rack at least 1 hour, then refrigerate at least 6 hours. Let the cake stand at room temperature for 20 minutes before serving.
The cheesecake will keep, covered and refrigerated, for up to 3 days.
FOR A CHOCOLATE-GLAZED CHEESECAKE
8 ounces good-quality semi-sweet chocolate
1/2 cup water
2 tablespoons corn syrup
1/2 egg, lightly beaten
In a small heavy saucepan, combine the chocolate and water. Set over low heat, stirring constantly until the chocolate is completely melted and the mixture is smooth. Stir in the corn syrup and egg. Allow the mixture to cool slightly, then gently pour it over the cooled cheesecake. Chill for 1 hour, or until the glaze is set.
…then ENJOY! Look forward to more recipes from the Greyston Bakery Cookbook in the coming months.
Just yesterday, Greyston Bakery held its annual “Holiday Carnival“- and a great time was had by all! The brownie artisans were all invited to have a little fun by participating in a number of different carnival-inspired games at which you could win tickets. These tickets could then be used used in the raffles that were to be held later on in the afternoon. Some of the games were actually thought up by folks right here at the bakery- like the one I’ve dubbed ‘ring the reindeer‘ shown on the left.
After a while of playing games, it was time to raffle off some goodies. Up for grabs were an iPod Nano, DVD player, and a digital camera, among other things. Every ticket that one placed in a raffle item’s bucket would increase his or her chances of winning the item. After 15 or so minutes of deliberation, the carnival-goers decided how they would distribute their tickets, and let the rest up to fate. Unfortunately, not everyone won a raffle prize- but everyone did get a gift from the bakery.
Lastly, some had chosen to participate in a ‘secret Santa’ before we broke for a nice Holiday lunch! The food was delicious and everyone left the meal with a full belly. I wish it were the Holiday season more often…Remember, just enter BCORP09 at checkout and you get 10% OFF your purchase at our webstore until the New Year!
Enjoy your week,
-The Do-Goodie Family
2004-Incorporated Celiac Solution, LLC
I was diagnosed with celiac disease in 2003, but as a registered nurse, I was confident I could manage the necessary lifestyle changes. My grocery visit shook that positive attitude. Like others with celiac disease, I discovered it was almost impossible to find food that tasted the way I remembered. It was like eating cardboard or sawdust and many items had a funny after-taste.
My grocery trip led to an extensive investigation of celiac food choices and a long search for gluten-free products. As a zealous home cook, I was determined to find a gluten-free flour to create the breads, pastas and desserts I had savored before my diagnosis.
It wasn’t easy. Gluten is part of the protein that’s found in grains like wheat, barley, rye. Foods like bread, crackers, cereals, and pasta, are on the celiac “can’t eat” list. Gluten is often hidden in secondary processed foods ingredients like modified starches, colorings, and flavorings.
I have been in the Medical field for 28 years and have been a nurse for the past 18. The Main focus of my practice was the operating room until I was diagnosed with celiac disease in 2003. In 2004, one year after struggling with the gluten free life style, I incorporated Celiac Solution, LLC to assist newly diagnosed celiacs with a gentle transition in to a gluten free life style. Now I have embraced my diagnoses and have used my passion of nursing, food and cooking to help people maintain a happy, healthy gluten free lifestyle.
My Sister, Jessica, was visiting when we tested another flour mixture, using a recipe for banana bread popular at her restaurant. We modified the recipe slightly, and that day, we finally produced the desired results. I was excited, because the texture was like I remembered, and it tasted really great.
The bread proved popular at my local celiac support group, and not long after, members urged me to place a gluten-free entry in the Barnstable County Fair. On a hot sticky day in July, with a kitchen that was under construction, I baked the banana bread in a toaster oven, and brought it to the fair. There, I was told there were only a few gluten-free entries, and the bread would be placed in the overall quick bread division.
I thought I was doomed. Instead, I was astounded to learn my gluten-free entry placed second among all “regular” breads.
Because of popular demand, in 2006, we introduced our bakery division. Good JuJu Bakery our continued mission is to provide safe gluten free products with the taste and texture that are baked “just like you remember” available online and through a host of retailers.
Over the past three years we have expanded our line to English muffins, dinner roll, pizza crust, chocolate chip cookies, oatmeal cookies, vanilla & chocolate cupcakes and our continued favorites Award Winning Banana Bread and Banana Nut Muffins.
We had experienced tremendous growth and we were ready to move out of our home based Kitchen, but because banks were not lending we could not secure financing for our expansion. With having exhausted all avenues and with a sad heart we were ready to close the doors.
But because of a good man (Jerry Scavo) that believed in our ideas and our products Good Juju was not closing the door but actually opening a new one. I was then introduced to Julius Walls and Greyston Bakery. I was so happy that our missions paralleled with the ultimate goal of both being to Help People! The name may have changed but Greyston bakery’s Do-Goodie, Gluten Free and I will continue to provide safe gluten free products produced in dedicated gluten free manufacturing with the taste and texture baked just like you remember!
I started in the business world working for a chocolate manufacturer in the Bed-Stuy section of Brooklyn, New York for 12 years. The chocolate factory was south, by only a few blocks, from where I grew up in the public housing projects. The square block on which I lived was exclusively projects. Our buildings were 20 stories high, with eight apartments per floor. There were at least ten buildings on my block. Using an average of five people per apartment, there were 8,000 people living there. Just north of the chocolate factory is another public housing complex.
Both of these projects were predominantly African-American. At almost any given time of any given day, you could see men and boys hanging out. The unemployment rate was high. The school drop out rate was high. So when we talk about men and boys hanging out, we are talking about substantial numbers in these two complexes. Yet, when you looked at the workers providing services or simply working in the neighborhood, they weren’t African-American. There were factories in the neighborhood but most of the employees were not African-American. There were stores in the neighborhood but none of them were owned by African-Americans. There were employees in these stores but very, very few were African-American and none of those were behind the cash register.
I knew a few African-American men who were successful. My father worked as a corrections officer for 33 years, a working man until he retired. My uncle, Furman Walls, was an educator. My maternal grandfather was a Baptist preacher. These men had a powerful impact on my life. But what is missing from this list of men is a businessman, a business leader. I can’t recall ever meeting an African-American business leader during my youth. I can’t recall ever meeting an African-American leader who owned something other than on rare occasions meeting someone who owned a house.
At the chocolate company where I started out, I asked my boss and the owners to try things like ESL classes, or a softball team or promoting from within. I am not claiming to be the originator of these ideas but I was an advocate. We now know the impact these practices and other employee-sensitive practices can have on a business when done right. But back then, my bosses simply looked at me and asked how much money they would make from these things. Today we have evidence that these types of activities can influence worker productivity through worker satisfaction. But, back then, those practices were seen as “liberal nonsense” by many of the most successful business people. They thought a business should simply drive its people as hard as possible, take as much as possible from its customers, and put as much as possible into the owners’ pockets, regardless of the impact on the community, employees or the world. I was an impressionable young man looking up to these successful business people and I said to myself, “They must be right, look at their success. If I am to satisfy my desire to help someone, I should go become a volunteer at my church.”
Please understand that these were not heartless men. I know for a fact that the owner and the president gave away significant dollars to charity. But there was no place for that type of thinking within the business. I know they gave people a chance but there was limited room for risk. One of those people they gave a chance to was me. As an African-American male, there were limited opportunities for me in the management of a successful company. This company provided me that opportunity. For that I am eternally grateful. The business training they provided was invaluable. I learned to be a productive business leader while working there. My business training came from within that institution. I didn’t get my bachelors degree until 2005 when I was 43 years old and had been president of Greyston Bakery for seven years.
While my business training began at the chocolate company, my leadership and compassion training had begun when I decided I wanted to be a priest. I pursued the priesthood through high school seminary and the middle of sophomore year at college seminary. I wanted to be a priest because I felt the calling to serve my people in general, and through spiritual leadership in particular. I didn’t see a black priest until the fifth grade, and that priest traveled from Uganda to visit us. He asked the class who would follow God’s call to serve. Right then, I decided I would. I thought that “calling” meant the priesthood. I now know it meant more than the vocation of choice. It means how I lead my life, through the vocation of business that eventually led me to Greyston. I never did become a priest but I have become a minister in the African Methodist Episcopal Zion Church. And between that and Greyston, I know I am doing God’s work.
I am not the same individual who arrived at the Bakery some 13 years ago. I met Greyston in 1992 but didn’t begin working there until 1995. In the three years prior to joining Greyston, I had a shifting of values that led me to be psychologically available to work there. I had left the chocolate company to start my own chocolate business. I called on Greyston while operating that business and doing some consulting for others in marketing and sales. I ended up volunteering to bring its cookies to the White House in 1993. Over the next three years, that value shift occurred. By 1995, I joined the then $2.5 million Greyston Bakery as a consultant in the role of Director of Marketing. Then, in early 1997, I was asked to join the Bakery as Director of Operations. Later that year, I was appointed CEO of the Bakery. I added the position of Vice-President of Greyston Foundation in 2000, and eventually Senior Vice President in 2003. I have been fortunate in that my ascent to President and CEO has coincided with the growth of the business and its increased notoriety.
My work today is a combination of business, priesthood, leader, and advocate. I am not easily described. Beyond my work, I am an active husband, father, son, brother, and uncle. My experiences have developed me into someone who wants to contribute my energies, skills, and efforts towards positive, life-changing impact. My personal mission, which I carry with me everyday reads:
Live my life in integrity, daily growing in my spiritual relationship with God; reading, studying, and meditating on His word and endeavoring to do His will.
Love, attend to and be faithful to my wife, Cheryl. Love and attend to my children, Nicole, Julius and Taylor. Love and honor my Mother and Father. Love my siblings, Denise, Monica, Gerard, Todd, and William. Remember Catherine.
Serve my people with the guidance and wisdom of God. Be sensitive to their needs, wants and desires. Help them grow in spirit and understand all that the world offers.
This is my mission in life. I will keep it in my heart. ["For as he thinketh in his heart, so is he." Proverbs 23:7]
My God-given mission has informed my decision to work in the social enterprise world as opposed to the general business world. My God-given mission influences my decisions of what I will do and what I will not do.
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