SAVE MÅURICE

Mes Amis, My Friends + Family at Table,

Team MÅURICE desperately needs your help.

As many of you know, we closed our doors March 16th due to concerns over the COVID-19 virus. Shutting the restaurant that I have so diligently cared for over the last 7 years was crushing, saying "Until we meet again" to staff was beyond sobering yet I was hopeful that we would reopen in a few weeks. I knew I could sell our wine inventory to cover two payrolls, yet beyond that, without any revenue to puzzle piece...my staff has unexpectedly found themselves without an income.

I have such great love + respect for the hardworking staff, truly the backbone of my whimsical creation. We have been blessed to be successful, happy + busy through the strangest of times until now.

MÅURICE is a safe place for a lot of people's hearts, a quirky + tiny pastry luncheonette that embodies all of the sweetness in this life. A place lost in time bridged by my heritage, travels + the inspiration of the season. My staff is anxious to be back at work, to be in a place that is safe where they can spread their wings...a place where the smells are warm + inviting.  A place that feels like home.

Anything you can spare will help them greatly. A little will go a long way in these difficult times if we all band together. Thank you for your consideration.

In Good Health, Love + Light,

Kristen D. Murray
MÅURICE LUNCHEONETTE
https://www.instagram.com/miette1965/ 

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From Lydia:

In light of the current situation, Kristen and I decided to make this campaign to help the incredible MÅURICE staff.  I want to share how important MÅURICE is to me.

Upon meeting Kristen, eating her food and sitting in the sunshine of her restaurant MÅURICE, I found peace. It was day two living in Portland, I was sad having just left my friends and family. I was nervous to start a new life here, craving a sense of place. An anchor. And I found it in that one meal.

Kristen’s spirit, passion and vision, her hand crafted food, so confident, yet delicate and playful, hugged me tight that day. I remember exactly what I ordered; livers and apple, crab clafoutis, black pepper cheesecake, and a loose leaf Japanese tea to wash it down. I sat bathed in warm jazz tunes and the light that poured through the window. I was nervous, I knew no one. And from behind her apron, mid oil drizzle in the open kitchen, she smiled at me. And we’ve been friends and supporters of each other since.

Nearly a year in Portland now, and for me, MÅURICE represents something incredibly important about the food industry, in Portland and beyond. Female founded and run, (Kristen literally runs everything, from the Instagram to the kitchen) MÅURICE represents women taking up space.

Kristen is a woman who stopped at nothing to bring her dream to life, she started MÅURICE through a Kickstarter campaign. She has created a place that asserts food as self expression, the eating experience as a soulful pause. MÅURICE is a space that gives a platform for other women to guest chef and explore their dreams (she supported my recipe zine placing it front and centre on Chinese New Year). You leave with a full belly of inspiration. That first experience I had at MÅURICE let me know that I’d made the right choice moving to Portland. That my people were here, and that I could find places that felt exactly like home.

One meal did this beautifully comforting and powerful thing for me. The very least I can do is set up this gofundme page.



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UPDATES! Every week Kristen will be releasing one of her ICONIC RECIPES to thank the community for their incredible support. 
Last week we did the black pepper cheesecake and this Sunday we'll be doing rosemary and currant scone COOKING LIVE on instagram, @miette1965 @lydia_pang_ .

We'll be putting the recipes here for you all :) 

Black Pepper Cheesecake 

12 ounces cream cheese

4 tablespoons sugar

1 egg + 1 yolk

1 tablespoon aquavit

2 teaspoon lemon juice, room temp

½ teaspoon vanilla extract

1 T melted butter, room temp

1 ½ cup whipped soft peak crème fraîche 

Pinch sea salt

½  teaspoon coarsely chopped black pepper (VIP to hand chop in 1/8ths, not grind)


*Preheat the oven to 325°F. Soften the cream cheese by warming at room temp 30 minutes to 1 hour prior to making recipe. 

*Cream the cream cheese with the sugar. Add the egg and yolk. Combine all liquids and stir to combine, scrapping well to ensure no lumps in batter. Be sure aquavit, lemon juice, vanilla extract & butter are all the same temperature. The butter will solidify if you add cold lemon juice or extract. 

*Be sure to hand chop the black peppercorns, ideally one peppercorn is cut into 1/8ths…you want a pop of spice from the pepper rather than an assault. 

*Fold in the whipped crème fraîche with the salt and pepper. Pipe the mixture into savarin fleximolds, fill ¾ full to the top. Bake in a covered water bath for 15 to 20 minutes or until set. Let dry in the oven for the last 3-5 minutes of baking time, uncovered. Cool at room temperature, transfer fleximolds filled with baked cheesecake to a sheet tray and place in the freezer. This is to aid in un-molding the cheesecakes & transferring to a cookie base. Cheesecakes should set in freezer for an hour. Should yield 12.

*Invert onto baked cookies and reserve in the refrigerator to serve. The small cup on top of the cheesecake is a perfect vessel for compote or marmalade. My favorite pairing with the cheesecake is pina-green apple compote.


Base: 3-nut Cookie

250g softened butter

250g brown sugar

*cream till light

1 tsp sea salt

250g toasted almond meal

150g all purpose flour

150g bran meal

150g toasted & finely ground pinenuts

150g toasted & finely ground hazelnuts

*mix all dry together

*add one egg white, left over from cheesecake batter. If it seems a little dry, it is ok to add a small splash of milk. The nuts are pretty fatty & tend to bridge the gap.

*mix till just combined. Rest dough 20 minutes, then roll between sheets of parchment to about ¼ of an inch thickness and match a cutter to the circle of the savarin mold, about a 2 ½ by 2 ½ inch round circle. Should yield 12.

*cut cookie, place on a parchment lined sheet tray, 3 by 5 cookies per ½ sheet. Brush with eggwash and bake in a pre-heated 350 degree oven. Turn down to 325 degrees and bake cookies till golden brown, about 12-15 minutes.  Let cool completely before unmolding cheesecake. 


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Rosemary and Currant Scone 

1 lb, 2.5oz All Purpose Flour
1/2 teaspoon Baking Soda
2 1/2 teaspoon Baking Powder
1/2 teaspoon Maldon or Sea Salt
1/2 lb chilled + cubed Unsalted Butter
2 fat + young sprigs Rosemary
1/2 cup currants
1 cup buttermilk

Preheat Oven to 350 degrees
-Combine all dry ingredients in bowl, whisk to combine.
-Rub butter into dry quickly + with nimble fingers as to not warm
...when cornmeal consistency, stop. Pop bowl in chiller.
-Remove leaves from stem, chop finely- no flossing/no bruising...add
to bowl of chilled buttery dry.
-Make a well, add in currants + buttermilk, mix from outside into
center until JUST combined.
-Transfer to lightly floured board, roll into 1/2" thick...cut to your
liking using a cutter, cup or knife.
-Place on parchment lined sheet tray, spaced 1"apart.
-Lightly brush with buttermilk + sprinkle with sugar (about 1/2 a cup)
-Bake at 325 for 30/40 minutes or until golden brown

Enjoy warm from the oven with a little creme fraiche + jam like we do
at MÅURICE or a good fatty butter. Bon Appetite!

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MÅURICE QUICHE

 

Dough...

 

4 cups all purpose flour

2 tsp sea salt

*mix to combine

3oz chilled + cubed unsalted butter

*rub into salt/flour mix nimbly to create "cornmeal consistency"

2oz ice cold heavy cream

*add + mix till just combined. 

Chill + rest 20 minutes.

 

*roll chilled dough onto lightly floured surface, ideally 1/4" thick.

Shape into buttered + floured pie dish. We use one that is quite deep,

possibly 2 1/2" tall, 8" wide.

*Freeze shaped shell 2-3hrs or overnight.

 

Filling...

 

8 whole eggs

1/4 nutmeg kernal freshly grated

1/2 tsp sea salt

small pinch espelette

1 cup whole milk

1 cup heavy cream

*whisk eggs to break + add seasoning, whisk in dairy. Be sure mixture

is homogenous.

 

Flavor: Tarragon + Apple

1 small baking apple 

About a teaspoon after chopped of Tarrogon. Depending on size of sprig one to two pieces, no stem ;)

 

Simply peel + small dice a tart/firm/baking apple- add to shell with finely chopped fresh tarragon- about a teaspoon. Then pour quiche base over/into shell. Never per-chop as it can bruise, change color. Best to chop right before assembly !

 

Preheat Oven: 350,

Fill nice + full...flavoring first, then filling mix + bake at 325...45 min to 1 hr (oven willing)

Take care not to over bake! Middle should just be set, little jiggle like jello

 

Cool for 30m until cutting into.

Donations

 See top
  • Kate Hill 
    • $100 
    • 2 d
  • Jane Adams 
    • $2,000 
    • 3 d
  • Grahame Low Choy 
    • $100 
    • 9 d
  • Akito Watanabe 
    • $20 
    • 16 d
  • Beth Lamont 
    • $100 
    • 1 mo
See all

Organizer and beneficiary

LYDIA PANG 
Organizer
Portland, OR
Kristen D. Murray 
Beneficiary
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