THOUGHTS: A SAD GOODBYE TO MY TEAM ALTON FRIEND CRISTIE SCHOEN

I don't often write about daily life... I mostly write to try to help with your plans for a get-together, a holiday, a celebration, or even just dinner with the family. I occasionally write about travel and bigger life events, like weddings. My end goal is to help you celebrate life with those you love.

Tragically, one of my Food Network Star friends and her little family will never be able to do that again. So today, I'm writing about Cristie Schoen so you might know her and remember her as a passionate Southerner, healthy living and eating advocate, athlete, outdoorswoman, caring friend, daughter, sister, chef, wife, and mother-to-be. Rest in peace, Cristie. You will live on in the hearts of all of those you've blessed, fed, and touched with your kindness and love.

Cristie had recently married her boyfirend J.t. Codd, was living on her dream farm and expecting their first baby, a girl to be named Skylar. The very last thing I expected to hear from or about my Food Network Star cast mate Cristie was that she was missing. I certainly never expected to learn that she had been murdered.

A neighbor Cristie and J.t. befriended is charged with their murder and the murder of their unborn child. Robert Jason Owens is a contractor and lived less than a mile from them. They not only hired Owens to help with projects around the farm, Cristie opened her home to this monster, inviting him to their wedding. She had also cooked Thanksgiving dinner for him and others in the area; she rented the local community center to feed everyone in her new hometown who had no place to go. Typical Cristie. She loved to love everyone through her food. I saw her post on Facebook and her open invitation for Thanksgiving. And she didn't just cook, she decorated the room in her signature yellow and went the extra mile to make the day really special with a menu that reflected her Mississippi roots.

I first met Cristie in Alton Brown's Atlanta studio in early November 2011. We were both there to audition for Food Network Star and were vying for one of only five spots on Alton's team from the fifty or so people assembled. I knew she would be in the cast... she was absolutely stunning, had a great work ethic, and sparkling crystal blue eyes that flashed... "I want this.... I really want this." So it was not a big surprise to see her there on the first day of filming. WATCH CRISTIE'S CASTING VIDEO

Our Food Network Star Season 8 teammates had this to say about Cristie: 

Food Network Star winner Justin Warner reflected on his first memory of Cristie saying: "I stepped out of the casting shoot to get some fresh air. Cristie soon joined me, only with the intent of introducing herself and offering me company. That's who she was. Bright, sunny, incredibly friendly and kind... a breath of fresh air indeed."

"Cristie was one of the first people I met during the Atlanta auditioning process! What wasn't to love about her striking appearance, but those big blue eyes and her southern drawl warmed my heart.  We shared a bond with our spiritual connection and roots to New Orleans. During the show, Cristie saw positive in everything!  She was a fearless firecracker'" remembers Judson Todd Allen.

Says Emily Ellyn: "I remember when I first saw Cristie Schoen. We were in Atlanta for our interview with Alton Brown.  She had beautiful blue eyes and a smile that shined between her positive pep talks, helping EVERYONE in that room feel more at ease, That positive encouragement, love, and joie de vivre was present in every conversation we shared. Cristie was like sunshine; a positive radiant woman, that warmed the hearts of everyone she met."

Cristie quickly became our Team Alton cheerleader. She was high-energy, highly competitive, and positive- all rolled up into a pint-sized but very powerful package. She was a true team player. I hated she was the first to be eliminated during the restaurant competition because she worked hard to help most of us with our dishes in spite of the fact she wasn't very happy about her own course. It hurt her feelings so badly that the judges misread her passion for healthy eating as anger. She was frustrated that she didn't communicate her point of view clearly because she truly wanted to help people live better lives through a healthier diet. WATCH CRISTIE'S FOOD NETWORK STAR BIO VIDEO

In her final challenge, Cristie raced around the kitchen like the Roadrunner, not scared, not intimidated, nor worried. She confidently told the story of her brother and cooking eggs for him upon his return home from the military. I thought she did a great job and was impressed with her calm in the face of elimination. I'm not sure I could have handled that pressure like she did. It was painful to watch her walk through those big doors leading out of the studio after her they let her go. She had given it her all.

I feel very sure that Cristie gave it her all in her final moments, too. I imagine that she gave that monster who killed her quite a fight, trying to protect her baby, her husband and her own life. As a former cop, my hope is the detectives are carefully compiling the evidence necessary to put Robert Jason Owens in prison for the murder of Cristie Schoen, J.t. Codds, and baby Skylar until the State of North Carolina executes him in punishment for his crimes. Until then, I hope the prison inmates give him a welcome party he won't ever forget and that his life ends so that he may never be able to hurt another human on this earth.

FYI-Owens is also a suspect in the cold case disappearance of Zebb Quinn, an Asheville teen missing since 2000.

To Cristie's family and closest friends: My prayers are with you as you struggle to comprehend what has happened.

Farewell, Cristie. We will all miss your beauty, passion, energy, positive attitude, and your kind heart. Rest in peace with J.t. and Skylar by your side. Gone too soon, gone way too soon.

For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. -John 3:16

RECIPE: OLD FASHIONED SOUTHERN LEMON MERINGUE PIE

My mom was an amazing pie maker- I've said it a million times. She made a pie or cobbler almost every single day and when I'd come home to Birmingham from my travels, I always knew I could always count on there being a Lemon Meringue Pie waiting for me.  It is one of my favorite memories and certainly one of my favorite pies. Make one of these for someone special in your life and start a tradition of your own.

I wish I could take credit for those gorgeous swirled tarts on the right- those are from Chez Fonfon in Birmingham. I just wanted to show you that meringue can be a light to deep golden brown, depending on your taste. They make the swirls using a large pastry bag fitted with a wide, flat tip.

OLD-FASHIONED SOUTHERN LEMON MERINGUE PIE

For a 9 inch pie or 8 tarts, depending on the size of your tart pans

INGREDIENTS

1- pie crust for a 9" pie plate, pre-baked (homemade or store bought)

LEMON MERINGUE FILLING

1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 3/4 cups whole milk

4 large egg yolks, beaten well. (Save the egg whites for the meringue)

1 1/2 teaspoons finely grated lemon zest

1/3 cup freshly squeezed lemon juice

3 tablespoons butter, room temperature

MERINGUE

5 egg whites

1/4 cup plus 2 tablespoons sugar

1/2 teaspoon cream of tartar (find it in the spice aisle)

1/2 teaspoon vanilla

DIRECTIONS:

Preheat the oven to 350 degrees F.

FOR THE FILLING: Separate the egg yolks and whites. Put the yolks in a heat-proof bowl and beat them until they are slightly thickened. Add the sugar, salt, and cornstarch to a medium saucepan. Use a fork to combine the ingredients. Add the milk, 1/4 cup at a time, whisking each addition to incorporate very well. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil exactly one minute, stirring constantly to keep it from burning. Remove from the heat. Carefully temper the egg yolks with the hot mixture by whisking 1/4 cup of the hot liquid into the eggs, stirring to incorporate. Whisk another 1/4 cup of the hot mixture to the eggs and then turn the tempered egg mixture into the saucepan.

Cook over medium heat for 3 minutes, stirring constantly. Remove from the heat. Add the lemon zest, lemon juice, and butter. Stir well to combine. Set aside. 

FOR THE MERINGUE: Put the egg whites in a very clean mixing bowl. Beat on high speed for 30 seconds until the whites are frothy. Add the cream of tartar, beating on medium high until soft peaks form. Next, add the sugar, one tablespoon at a time until all the sugar is added and stiff, shiny peaks form. This takes about 3-4 minutes. Beat in the vanilla.

ASSEMBLY: Some people butter the bottom of a baked pie shell to act as a barrier between the filling and the crust so it won't get soggy. I did not do this step but you can if you like. Pour the filling into the pre-baked crust. Spread the meringue over the pie filling. The key is to make sure to spread the meringue all the way to the edges so the meringue doesn't shrink away from the crust as it bakes.

Bake the pie at 350 degrees F. for 15 minutes or until the meringue is golden. Cool the pie on a wire baking rack until it is cool (about 1 hour) and then put it into the refrigerator to cool completely before cutting it. (I usually allow it to chill in the fridge for at least 3 hours before serving. You can chill it less time but the filling might be not be completely set.)

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EASY ENTERTAINING: HOW TO MAKE A DEVILED EGG BAR

I love to set up interactive stations for easy entertaining. A self-serve DIY bar offers guests lots of options and encourages conversation, too. In my book, that is a win-win. For Easter brunch (or any brunch for that matter) a DIY Deviled Egg Bar is nothing but easy, yummy fun and with a price tag under ten cents per serving, deviled eggs are super affordable.

How to Make a Deviled Egg Bar

THE HOW-TO:

Make your deviled eggs. I'd suggest making a pretty basic recipe since your guests will be adding toppings and piling on lots of flavor. Try my classic deviled egg recipe... and learn all about the best way to hard-boil eggs here.

How to build a deviled egg bar with toppings. Photo: Arden Photography Location: The Sonnet House, Leeds, Alabama

How to build a deviled egg bar with toppings. Photo: Arden Photography Location: The Sonnet House, Leeds, Alabama

Assemble the eggs on a variety of different plates, egg dishes, and platters. Arrange the platters at different heights. Put the toppings in small dishes, jars, or bowls in groups. I like to get a bowl and fill it with ice and arrange bowls filled with toppings that are best kept chilled.  

Offer guests a menu of different combinations: BBQ, Asian, etc, to help them craft their eggs.

Deviled eggs with assorted toppings. Photo: Arden Photography

Deviled eggs with assorted toppings. Photo: Arden Photography

SUGGESTED TOPPINGS: Use as many or as few as you like based on your budget and the amount of room you have.

  • Herbs: Fresh Dill, Thyme, Tarragon, Chives, Italian parsley, or cilantro; finely chopped
  • Scallions, finely chopped
  • Capers
  • Spicy pickle relish
  • Pickled okra slices
  • Roasted red peppers, diced
  • Jalapeno peppers, diced
  • Green olives, sliced
  • Toasted pecans, chopped
  • Bacon crumbles
  • Goat cheese crumbles
  • Shredded cheddar cheese
  • Fresh horseradish
  • Country ham, sliced ultra thin and cut into small pieces
  • BBQ (beef or pork, shredded)
  • Smoked salmon (thin sliced)
  • Fresh lump crabmeat (cooked)
  • Cooked baby shrimp
  • Caviar (if you have the budget)
  • Sour cream, creme fraiche or Greek yogurt
  • Fig preserves
  • Chutney
  • Hot sauce
  • BBQ sauce
  • Salt
  • Pepper
  • Paprika
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