Interview + Recipes + Recs: Hannah Brockert

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Interview + Recipes + Recs: Hannah Brockert

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Hannah Brockert’s life is pretty sweet – mainly because she’s a super talented pastry chef. The native Angeleno now resides in DTLA and feels most at home in a kitchen. She finds a sense of security and zen listening to food mixers, hearing knives on cutting-boards, smelling food bake and experiencing all the different personalities. Pop in almost any day, you can find Hannah and her pâtisserie pals crafting macaroons, chocolates & other confections at Bottega Louie and Gourmet Market in Downtown LA.

We caught up with Hannah for picks of places that you can hit for seasonal flare and scrumptious favorites. She also shares about growing up in a food-loving family, and 2 delicious recipes for you to try.

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My first memory in the kitchen was with my papa making apple pie. I’d watch him make crust by hand using a apple peeler to cut the apples, to this day we argue on how the apples should be properly cut. My stubbornness came for somewhere (hint hint). That trait in the kitchen has helped me hold my own. I simply owe my passion and love for food to my family, who have showed me that food brings memories and smiles to people’s faces.

Here are some my favorite funky holiday desserts! The 1st being my maple hazelnut pumpkin pie, and a peanut banana spice loaf! Both are two of my most made desserts for the holidays I make them for my family and love giveing the loaf cake as a gift because it’s simple so pretty!

Hazelnut Pumpkin Pie

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Maple hazelnut pumpkin pie recipe: 

– Pumpkin filling:

  • 15 oz pumpkin purée
  • 1 can sweetens condensed milk
  • 2 eggs
  • 1 tea cinnamon
  • 1/2 tea fresh grated ginger
  • 1/2 tea nutmeg
  • 1/2 tea salt
  • 2 tbs maple syrup

– 1, 9″ unbaked pie crust 

– Hazelnut stussle topping 

  • 3/4 c sugar
  • 3/4 c flour
  • 1T maple syurp
  • 1 1/2 t cinnamon
  • 1/4 c butter
  • 1/2 c chopped hazelnuts

 

  1. Mix all ingredients till combined in a large bowl and set aside.
  2. Melt butter, pour over dry ingredients mix till combined. Let butter set up and crumble with hands
  3. Pour pie filling in unbaked pie crust and bake at 335″for 25 min than take out and turn oven up to 355′ than garnish to your liking with stussle and bake for another 25 min or until the stussle is golden brown.

Peanut Banana Spice Loaf

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– Peanut butter banana bread:

  • 3/4 creamy peanut butter
  • 6 lg over ripe bananas
  • 1/4 c butter
  • 2 c sugar
  • 4 eggs
  • 3 c flour
  • 2 tea baking Soda
  • 1/4 tea salt
  • 1/2 cup sour cream
  • 1 cup mini chocolate chips
  • 1/2 cup peanuts
  1. Mix peanut butter, bananas, butter, sugar, eggs, sour cream together.
  2. Fold in the dry ingredients but don’t over mix! That’s the most important part.
  3. Pour batter into loaf pan and set in fridge for 1 hr.
  4. After 1 hr garnish with a ripe banana to your liking for a little flare.
  5. Bake at 350°  for 1 hr and 10 min.
  6. Garnish with raw sugar for show.

 

Hannah’s Picks

  1. Homestate

Lunch is great but I recommend going for breakfast. Homemade tortillas, breakfast tacos and brisket is the way to go. Don’t skip on the queso dip though it’s simply so satisfying!

  1. Langer’s Deli 

I owe this find to my brother Tommy. I grew up going to the same two delis in the valley so when I moved Downtown, I couldn’t get my fix. My brother took me to Langer’s, we orderd an insane amount of food for two people: pastrami chili cheese fries, matzo ball soup, the #19 (which they’re famous for), hand cut pastrami, cole slaw, Russian dressing, Swiss cheese and double backed rye-bread, which you can buy a loaf to bring home!

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