Newsletter: Pies for everyone 🥧 + Celebrating ‘Goatober’

Spotlight on glorious goat October is ‘Goatober’ – a worldwide initiative that aims to prolong the lives of billy goats and to encourage more people around the world to cook with goat. It’s the ideal chance to learn more about (and cook with) goat meat. We are using this opportunity to launch our new series, Consuming Passions. In our inaugural feature, Susan Low shares her love of eating and cooking with goat. A product of the goat dairy industry, billy goats are sadly surplus to requirements. Let’s celebrate ‘Goatober’ by learning to appreciate this healthy, great-tasting, and versatile meat. If you are cooking goat for the first time, or simply want to expand your repertoire of recipes, look no further than our Great Ideas for Goat collection. Try Hay-Baked Goat Shoulder with Gentleman’s Relish or Goat Birria – a thick and warming Mexican soup. Goat is famously wonderful in a curry; we recommend Levi Roots’ Jamaican classic, Curry Goat. Do you have a consuming passion, a dish, food, or ingredient that you feel strongly about? Let us know by emailing us at hello@ckbk.com with the subject line ‘Consuming passions’ – and you can tell others about it in a guest post on ckbk. Find 856 meaty curries Pictured above: Goat Shanks and Carrots Braised in Fish Sauce and Carrot Juice from Meat Manifesto by Andy Fenner This month in #ckbkclub + a new book on ckbk We know there are some fantastic bakers in #ckbkclub so we think you’ll be excited by October’s theme – pies! Cook and share your pie photos, tips, and questions with our group. We’re really looking forward to seeing what you bake this month. Pie for Everyone By Petra Paradez Feast your eyes on Pie for Everyone, which is new to ckbk. “Pie has the power to transform a meal into a celebration and friends into family,” writes pie queen ‘Petee’ Paradez of ‘New York’s best pie shop’. This book will give you all the inspiration you need to start your pie quest. Armed with its recipes, you’ll be able to make pie for vegans, gluten avoiders, lard fanciers, whole-grain purists, and butter-crust traditionalists. Learn all about working with dough, how to make a pie with a crumb or streusel top, and more. The 90 recipes include classics from the US, such as Pumpkin Pie, or go for a British-style savory pairing with Cheese and Onion Pie. Find out more about #ckbkclub and join in the fun on our Facebook group.     We’ve got all the pies! In case you want more pie – and who doesn’t want more pie – take a look at our Perfecting Pies and Tarts cookbook showcase. With a little pastry know-how it’s easy to whip up your own pies and tarts, and they are oh-so-much better than anything shop-bought. Nell B. Nichols puts pie in its historical context and offers up 700 variations. In Quiches & Pastries, Le Cordon Bleu ensure you have every technique you could need. No one needs an excuse to make a classic apple pie, but to tempt you, we’ve put together a new A Pick of Apple Pies collection. Bake your way from Classic Apple Pie, via Picardie Apple Tarte, to the deeply satisfying gluten-free Apple Crumble Pie. What to cook with now Yam is an edible tuber, a carbohydrate staple of the Pacific Islands, Nigeria, and much of West Africa. The name ‘yam’ is often used to describe other edible roots such as sweet potato, but it is a distinct species. Prepared and cooked correctly, it can form the versatile and satisfying basis of many meals. Try Spiced Yam and Labneh or a Salad of Braised Beetroot, Yam, Peas and Beans. We recommend any of the dishes in our 12 Ways with Yam collection. The flavor of Aleppo pepper, which comes from eastern Turkey and Syria, will liven up whatever savory dishes you’re cooking this month. It is more piquant than hot, and combines salty, earthy, smoky, and fruity tastes. It’s used in Middle Eastern dishes such as Turkish Poached Eggs with Yogurt and Chargrilled Sweet Pepper & Walnut Dip (muhamara), but it works equally well in Korean Kimchi Pancakes, Kansas City-style Chili, and the other dishes in our 12 Ways with Aleppo Pepper collection. 6 of the best cinnamon buns October 4 was World Cinnamon Roll Day. We say let’s celebrate all week! Here are a bakers’ half dozen to help you do so. Orange-Cinnamon Swirl Breads and Pecan Sticky Buns from The Fundamental Techniques of Classic Pastry Art by French Culinary Institute Raspberry Doughnut Brioche Buns from Bad Girl Bakery by Jeni Iannetta Kanelsnurre from Copenhagen Cult Recipes by Christine Rudolph and Susie Theodorou Cinnamon Fruit and Nut Scrolls from The Australian Blue Ribbon Cookbook by Liz Harfull Sweet Rich Fan Tans with Cinnamon Ginger Topping from Bake by Lorraine Pascale Cinnamon Twists from Donuts by Elinor Klivans Forwarded this by a friend? Sign up to receive the ckbk newsletter.