Susan Wallace has had a passion for baking from the early age of three, when her mother, a former food writer for the Ladies' Home Journal magazine, presented her with an Easy Bake Oven. She graduated from the International Culinary Arts Institute of Baltimore and went on to work for The Ritz-Carlton Hotels in Washington, DC and Boston, Massachusetts, The Chatham Bars Inn on Cape Cod, Massachusetts, and the Mandarin Oriental Hotel in Washington, DC. Wallace became pastry chef at BlackSalt Fish Market & Restaurant in DC as one of the opening team chefs. During her tenure, she was promoted to Corporate Executive Pastry Chef of Black Restaurant Group overseeing BlackSalt, Republic, and Pearl Dive Oyster Palace/Black Jack in DC and Black’s Bar and Kitchen in Bethesda, Maryland.
After taking the helm of the pastry department at BlackSalt, Wallace was nominated for Best Pastry Chef by the Restaurant Association of Metropolitan Washington in 2012, 2013, and 2015.
Wallace’s innovative desserts are modern interpretations of classic recipes utilizing seasonal and unexpected ingredients. Her signature dessert is Butterscotch Pot de Crème with Milk Chocolate, Almond Brittle, Scotch Milkshake, and Butter Shortbread.
In January 2017, Wallace started her own company, SweetFreakz, focusing on her acclaimed brittle.
Wallace has participated in James Beard dinners on Cape Cod as well as at the James Beard House in New York City. Her personal recipes have been featured in top industry publications such as Chocolatier and Pastry Art and Design. She has also been an active member of the Washington community as a member of Les Dames d’Escoffier, DC, a mentor in DC Central Kitchen’s culinary mentoring program, and an ardent supporter of Martha’s Table. Most notably, Wallace has been involved with Best Buddies Virginia as a participant in their annual Life is Sweet fundraiser for many years, serving as the chairperson for three years.
Wallace lives in Washington, DC, and enjoys collecting cookbooks, vintage kitchen collectibles, and other memorabilia.
Susan Wallace Recipe -- Pecan Pound Cake with Spicy Apples
10 1/2 ounces unsalted butter, softened
2 3/4 cups confectioners' sugar
6 large eggs
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups toasted pecans, coarsely chopped
In medium-sized mixing bowl, or on electric mixer with paddle attachment, beat together butter and confectioners' sugar. Scrape well.
Add eggs, one at a time, scraping well between each addition.
Add flour, baking powder, and salt.
Scrape again and mix till combined.
Place batter in prepared 9 1/2" x 5" x 3" loaf pan. (Greased and floured, or greased with parchment paper on bottom).
Bake at 350* F for 30-45 minutes, or till cake tester or knife inserted comes out clean. Cool. Slice into 10 pieces.
3 medium-sized firm, crisp apples, such as HoneyCrisp or Empire, cored
and cut into 1/4" slices
2 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup apple cider
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
In medium-sized skillet, sauté apples, butter, sugar, and cider for about 3 minutes.
Add spices and salt.
Cook till apples are tender, about 3-6 minutes.
Top each slice of pound cake with sautéed apples.
Serve with sweetened or spiced whipped cream, or ice cream, if desired.
Variation: Lemon Poppyseed Pound Cake with Spicy Asian Pears
Substitute zest of 1 lemon and 2 tablespoons poppyseeds for pecans in pound cake
-switch apples to Asian pears
-switch amounts of ground cinnamon and ground ginger to 2 teaspoons
ginger, and 1 teaspoon cinnamon in spiced pears
FYI -- HoneyCrisp and Empire apples, Asian pears are available from MacBride & Gill, Falcon Ridge Farm, Westminster, MD
NOTE: Sheilah Kaufman's Garlic Dip recipe has been posted to the OFAM Recipes Page
*** GUEST MUSIC PERFORMERS for September 24 --
This Sunday we have students from the Treehouse Music School in Highland, MD.
1st set - The Breeze featuring Ella
2nd set - Call Shotgun
"The Tree House School of Music teaches students to play, write, reord, and perform music in a professional band setting. Students learn the roles and importance of their instruments by taking lessons from professionals, starting (and rehearsing with) a band. They will ultimately perform shows and write an album. The School's goal is to promote creativity and teamwork in a safe, clean environment while giving musicians the skills they need to be successful."