From Vegan Cupcakes Take Over the World
1/4 cup margarine, softened
1/4 cup shortening
1/2 cup unsweetened cocoa powder (sifted if there are clumps)
2 1/2 cups powdered sugar sifted
3 tablespoons soymilk
1 1/2 teaspoons pure vanilla extract
Cream together margarine and shortening until well combined. Add cocoa powder and incorporate well. Add confectioners sugar in about 1/2 cup batches and beat well, adding a little splash of soymilk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a hand mixer, 7 minutes if mixing with a fork).
Sunday, November 7, 2010
Sour Cream-Chocolate Cake
Adapted by smittenkitchen.com, only barely, from Sky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Friday, October 1, 2010
La Pampera
recreated from Hibiscus in Oakland
2 oz Pampero Anniversario Rum
juice of 1/2 lime
4 tsp simple syrup
~ 1/16 tsp cardamom
2 oz Pampero Anniversario Rum
juice of 1/2 lime
4 tsp simple syrup
~ 1/16 tsp cardamom
Wednesday, July 28, 2010
Peach Scones
from http://www.visionsofsugarplum.com
Ingredients:
1 large egg
1/3 cup milk
2 teaspoons honey
1/3 cup finely chopped peach, peeled
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/3 cup finely chopped pecans, toasted*
1 teaspoon turbinado sugar, for sprinkling on top (optional)
Glaze: (optional)
1/2 tablespoon unsalted butter
1 tablespoon milk
1/4 cup powdered sugar
Directions:
Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray.
Whisk together egg, milk and honey, in a small bowl, until well combined; stir in peach.
In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, until well combined. Add the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Stir in pecans and milk mixture until dough comes together, being careful not to overwork.
Place dough on a floured surface and form a ball, picking up a little bit of flour as you do it. Pat into a round, about 3/4-inch thick. Using a pizza cutter, slice into 8 equal triangles; transfer to baking sheet and sprinkle with turbinado sugar.
Bake at 400 degrees F, for 20-25 minutes, or until golden brown around the edges. Transfer to a wire rack to cool completely.
To make the glaze, stir together butter, milk and powdered sugar, in a small bowl. Microwave for 30-60 seconds, stirring frequently, until sugar is dissolved. Cool 5 minutes before drizzling over scones.
*To toast pecans, place in a dry skillet over medium heat. Cook for 5-6 minutes, stirring frequently, until fragrant.
Yield: 8 scones
Ingredients:
1 large egg
1/3 cup milk
2 teaspoons honey
1/3 cup finely chopped peach, peeled
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/3 cup finely chopped pecans, toasted*
1 teaspoon turbinado sugar, for sprinkling on top (optional)
Glaze: (optional)
1/2 tablespoon unsalted butter
1 tablespoon milk
1/4 cup powdered sugar
Directions:
Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray.
Whisk together egg, milk and honey, in a small bowl, until well combined; stir in peach.
In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, until well combined. Add the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Stir in pecans and milk mixture until dough comes together, being careful not to overwork.
Place dough on a floured surface and form a ball, picking up a little bit of flour as you do it. Pat into a round, about 3/4-inch thick. Using a pizza cutter, slice into 8 equal triangles; transfer to baking sheet and sprinkle with turbinado sugar.
Bake at 400 degrees F, for 20-25 minutes, or until golden brown around the edges. Transfer to a wire rack to cool completely.
To make the glaze, stir together butter, milk and powdered sugar, in a small bowl. Microwave for 30-60 seconds, stirring frequently, until sugar is dissolved. Cool 5 minutes before drizzling over scones.
*To toast pecans, place in a dry skillet over medium heat. Cook for 5-6 minutes, stirring frequently, until fragrant.
Yield: 8 scones
Sunday, July 25, 2010
Blue Bottle's New Orleans-Style Iced Coffee
Makes 4 to 5 cups coffee concentrate, enough for about 8 to 10 cups iced coffee
Blue Bottle's most popular iced coffee features chicory for a nutty nuance. The sweetened concentrate will last two days in the refrigerator. To keep the concentrate longer, add simple syrup to each glass as you make it.
* 1 pound coffee, coarsely ground
* 1 1/2 ounces dried chicory root (see Note)
* 2 1/2 quarts water
* 3 ounces simple syrup (see note)
* 4 to 5 cups milk
Instructions: Combine coffee, chicory and water in a large stockpot. Stir with a spoon to make sure all grounds are wet. Cover and let steep at room temperature for 8 to 12 hours. Strain through a fine mesh sieve into a large glass jar or pitcher. Stir in simple syrup, cover and refrigerate.
To serve, fill a tall glass with ice. Add equal parts coffee concentrate and milk, or to taste.
Note: Dried chicory root can be found in the spice section of well-stocked supermarkets or specialty grocers. To make simple syrup, bring 1 cup water and 1 cup sugar to a boil and simmer until sugar dissolves. Let mixture cool before using. The leftover syrup can be refrigerated for up to 1 month.
Blue Bottle's most popular iced coffee features chicory for a nutty nuance. The sweetened concentrate will last two days in the refrigerator. To keep the concentrate longer, add simple syrup to each glass as you make it.
* 1 pound coffee, coarsely ground
* 1 1/2 ounces dried chicory root (see Note)
* 2 1/2 quarts water
* 3 ounces simple syrup (see note)
* 4 to 5 cups milk
Instructions: Combine coffee, chicory and water in a large stockpot. Stir with a spoon to make sure all grounds are wet. Cover and let steep at room temperature for 8 to 12 hours. Strain through a fine mesh sieve into a large glass jar or pitcher. Stir in simple syrup, cover and refrigerate.
To serve, fill a tall glass with ice. Add equal parts coffee concentrate and milk, or to taste.
Note: Dried chicory root can be found in the spice section of well-stocked supermarkets or specialty grocers. To make simple syrup, bring 1 cup water and 1 cup sugar to a boil and simmer until sugar dissolves. Let mixture cool before using. The leftover syrup can be refrigerated for up to 1 month.
Classic Cold-Brewed Iced Coffee
Makes 4 to 5 cups coffee concentrate, enough for about 10 cups of iced coffee
You've heard the saying: the fresher the beans, the better the coffee. Same goes for the quality of what makes up nearly 99 percent of coffee - water. This concentrate will last for up to two weeks in the refrigerator.
* 1 pound coffee, coarsely ground
* 2 1/2 quarts water
Instructions: Place coffee and water in a pitcher or other non-reactive vessel. Stir to make sure all the grounds are wet. Let steep at room temperature for 12 hours. Line a fine-mesh sieve with a paper coffee filter or folded-over cheesecloth. Strain coffee by pouring through filter into a pitcher or other glass container. Cover and refrigerate up to 2 weeks.
To serve: Unless you're a serious caffeine junkie, you'll want to dilute the concentrate with water or milk. I like a 1:1 ratio of coffee to water, which yields a pretty strong cup. Add more or less depending on your taste, and serve over ice.
You've heard the saying: the fresher the beans, the better the coffee. Same goes for the quality of what makes up nearly 99 percent of coffee - water. This concentrate will last for up to two weeks in the refrigerator.
* 1 pound coffee, coarsely ground
* 2 1/2 quarts water
Instructions: Place coffee and water in a pitcher or other non-reactive vessel. Stir to make sure all the grounds are wet. Let steep at room temperature for 12 hours. Line a fine-mesh sieve with a paper coffee filter or folded-over cheesecloth. Strain coffee by pouring through filter into a pitcher or other glass container. Cover and refrigerate up to 2 weeks.
To serve: Unless you're a serious caffeine junkie, you'll want to dilute the concentrate with water or milk. I like a 1:1 ratio of coffee to water, which yields a pretty strong cup. Add more or less depending on your taste, and serve over ice.
Saturday, July 24, 2010
Oatmeal Pancakes
From Smitten Kitchen
Adapted and just tweaked a little from Good to the Grain
Makes about 18 pancakes
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs
Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.
Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This is my tip; I find pancakes impossible to cook well over higher heats. I’ve got more pancake tips over here.) Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.
Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.
Do ahead: Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to overmix.
* Make oatmeal, if you don’t have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you can eat while you’re cooking.
Adapted and just tweaked a little from Good to the Grain
Makes about 18 pancakes
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs
Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.
Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This is my tip; I find pancakes impossible to cook well over higher heats. I’ve got more pancake tips over here.) Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.
Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.
Do ahead: Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to overmix.
* Make oatmeal, if you don’t have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you can eat while you’re cooking.
Blueberry Struesel Muffins
Topping:
1/3 cup flour
2 TB brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup cold butter
1/8 cup oats
Muffin batter:
1 cup flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup grenadine
1/4 cup water
1 tsp vanilla extract
2 eggs lightly beaten
1/2 tsp orange or lemon peel
1/4 cup coarse sugar (for topping)
To prepare the Streusel topping: In a mixing bowl, combine the flour, brown sugar, cinnamon and nutmeg. Blend in the butter using a fork or your fingers until the topping resembles coarse crumbs. Add the oats and mix well. Set aside.
Preheat oven to 350°. Butter and flour a muffin pan. Set aside. In a large bowl sift together the flours, baking soda, salt, cinnamon and nutmeg.
In a medium saucepan melt the butter over medium heat. Using a wooden spoon, blend in the sugars. Remove from heat and beat in the grenadine and water and vanilla, then the eggs. Stir in to the flour mixture. Fold in the blueberries and orange or lemon peel, if using. Spoon in to the muffin pan; sprinkle on the streusel topping and coarse white sugar. Bake for 20-22 minutes.
1/3 cup flour
2 TB brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup cold butter
1/8 cup oats
Muffin batter:
1 cup flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup grenadine
1/4 cup water
1 tsp vanilla extract
2 eggs lightly beaten
1/2 tsp orange or lemon peel
1/4 cup coarse sugar (for topping)
To prepare the Streusel topping: In a mixing bowl, combine the flour, brown sugar, cinnamon and nutmeg. Blend in the butter using a fork or your fingers until the topping resembles coarse crumbs. Add the oats and mix well. Set aside.
Preheat oven to 350°. Butter and flour a muffin pan. Set aside. In a large bowl sift together the flours, baking soda, salt, cinnamon and nutmeg.
In a medium saucepan melt the butter over medium heat. Using a wooden spoon, blend in the sugars. Remove from heat and beat in the grenadine and water and vanilla, then the eggs. Stir in to the flour mixture. Fold in the blueberries and orange or lemon peel, if using. Spoon in to the muffin pan; sprinkle on the streusel topping and coarse white sugar. Bake for 20-22 minutes.
Grenadine
Equal parts pomegranate juice and sugar. Put in a mason jar and shake like hell. Keep in freezer, won't actually freeze.
Saturday, May 22, 2010
Sunday, May 9, 2010
Challah Bread Pudding Pancakes With Cinnamon-Sugar Butter & Vanilla Maple Syrup
Makes about 15-18 pancakes, serves 8
You can cut up the bread at least a day ahead, and combine the dry and wet ingredients separately the night before; blend them together before cooking the pancakes. Make sure the bread is stale, and don't overmix the batter, which will make these gummy. The pancakes' interior should have the texture of barely cooked bread pudding.
* The cinnamon-sugar butter:
* 2 sticks (1 cup) cold unsalted butter
* 1/4 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 2 tablespoons sugar
* The vanilla maple syrup:
* 1 cup pure maple syrup
* 1 vanilla bean
* The pancakes:
* 1 pound stale challah or other firm bread of choice, cut into 1-inch cubes
* 3 cups milk
* 1 1/4 cups all-purpose flour
* 2 1/2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 eggs, beaten
* 1 teaspoon vegetable oil
* -- Butter, for cooking
For the cinnamon-sugar butter: Melt 1 stick of butter in a small saucepan over medium heat. Add the salt, cinnamon and sugar, and continue to cook, stirring occasionally, until the sugar dissolves.
Remove from heat, and pour butter mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the remaining stick of cold butter, and whisk on the lowest setting until everything is combined, taking care to avoid splatters. Turn the mixer to medium-high, and whisk for about 10-12 minutes, until the butter is light and slightly fluffy. Set aside.
For the syrup: Pour the maple syrup into a small saucepan; scrape and split the vanilla bean, and add to the pan. Bring to a simmer over medium-low heat, and simmer about 2-3 minutes, whisking to break up the vanilla. Remove from heat and let steep until ready to serve. Remove and discard the vanilla bean before serving.
For the pancakes: Place the bread cubes in a large bowl. Pour milk over the bread, and let soak for about 8 to 10 minutes, until softened.
Meanwhile, combine the flour, sugar, baking powder and salt in a small bowl. Add to the bread mixture, and gently fold until just about half incorporated. Add eggs and vegetable oil, and finish mixing gently.
Preheat a skillet or griddle over medium heat until a drop of water sizzles and evaporates when it hits the surface. Add enough butter to coat the bottom. Drop pancake batter by 1/3 cup measurements onto the hot surface. Cook about 3 to 4 minutes on one side, gently flip, and continue to cook for another 3 to 4 minutes without pushing down on the pancakes.
Serve the pancakes with the cinnamon-sugar butter melted over the top and vanilla maple syrup for dipping. You should have plenty of leftover cinnamon-sugar butter, which can be used for another purpose.
Per serving: 525 calories, 13 g protein, 79 g carbohydrate, 18 g fat (9 g saturated), 144 mg cholesterol, 802 mg sodium, 2 g fiber.
You can cut up the bread at least a day ahead, and combine the dry and wet ingredients separately the night before; blend them together before cooking the pancakes. Make sure the bread is stale, and don't overmix the batter, which will make these gummy. The pancakes' interior should have the texture of barely cooked bread pudding.
* The cinnamon-sugar butter:
* 2 sticks (1 cup) cold unsalted butter
* 1/4 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 2 tablespoons sugar
* The vanilla maple syrup:
* 1 cup pure maple syrup
* 1 vanilla bean
* The pancakes:
* 1 pound stale challah or other firm bread of choice, cut into 1-inch cubes
* 3 cups milk
* 1 1/4 cups all-purpose flour
* 2 1/2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 eggs, beaten
* 1 teaspoon vegetable oil
* -- Butter, for cooking
For the cinnamon-sugar butter: Melt 1 stick of butter in a small saucepan over medium heat. Add the salt, cinnamon and sugar, and continue to cook, stirring occasionally, until the sugar dissolves.
Remove from heat, and pour butter mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the remaining stick of cold butter, and whisk on the lowest setting until everything is combined, taking care to avoid splatters. Turn the mixer to medium-high, and whisk for about 10-12 minutes, until the butter is light and slightly fluffy. Set aside.
For the syrup: Pour the maple syrup into a small saucepan; scrape and split the vanilla bean, and add to the pan. Bring to a simmer over medium-low heat, and simmer about 2-3 minutes, whisking to break up the vanilla. Remove from heat and let steep until ready to serve. Remove and discard the vanilla bean before serving.
For the pancakes: Place the bread cubes in a large bowl. Pour milk over the bread, and let soak for about 8 to 10 minutes, until softened.
Meanwhile, combine the flour, sugar, baking powder and salt in a small bowl. Add to the bread mixture, and gently fold until just about half incorporated. Add eggs and vegetable oil, and finish mixing gently.
Preheat a skillet or griddle over medium heat until a drop of water sizzles and evaporates when it hits the surface. Add enough butter to coat the bottom. Drop pancake batter by 1/3 cup measurements onto the hot surface. Cook about 3 to 4 minutes on one side, gently flip, and continue to cook for another 3 to 4 minutes without pushing down on the pancakes.
Serve the pancakes with the cinnamon-sugar butter melted over the top and vanilla maple syrup for dipping. You should have plenty of leftover cinnamon-sugar butter, which can be used for another purpose.
Per serving: 525 calories, 13 g protein, 79 g carbohydrate, 18 g fat (9 g saturated), 144 mg cholesterol, 802 mg sodium, 2 g fiber.
Friday, April 23, 2010
Tuna Fish Salad
* 1 (6 ounce) can tuna, drained
* 1 tablespoon chopped fresh parsley
* 1/4 cup chopped celery
* 1/2 cup mayonnaise
* 1/2 teaspoon lemon juice
* 1/4 cup chopped onion
* 1/4 teaspoon garlic powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* paprika to taste
* 1 tablespoon chopped fresh parsley
* 1/4 cup chopped celery
* 1/2 cup mayonnaise
* 1/2 teaspoon lemon juice
* 1/4 cup chopped onion
* 1/4 teaspoon garlic powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* paprika to taste
Monday, April 5, 2010
Beef and Stout Casserole
1 1/2 lb beef
6 oz lean bacon, cubed
1 lb shallots or small onions, peeled
3 cloves garlic
1 bouquet garni
1 Tb sugar
salt and pepper
basil and parsley
1 Tb butter
1 Tb wine or cider vinegar
1 bottle of stout
Saute the beef and bacon in a little oil. Drain off the excess liquid and remove meat from pan. Add the butter to the pan and melt. Stir in the flour to make a roux. Gradually stir in the stout.
Place the meat and small onions in a deep casserole dish and season with the salt, pepper and herbs. Crush the garlic and add to the ingredients. Sprinkle the sugar on top and pour in the sauce. Cover and place in the oven at 300F for up to 3 hours.
6 oz lean bacon, cubed
1 lb shallots or small onions, peeled
3 cloves garlic
1 bouquet garni
1 Tb sugar
salt and pepper
basil and parsley
1 Tb butter
1 Tb wine or cider vinegar
1 bottle of stout
Saute the beef and bacon in a little oil. Drain off the excess liquid and remove meat from pan. Add the butter to the pan and melt. Stir in the flour to make a roux. Gradually stir in the stout.
Place the meat and small onions in a deep casserole dish and season with the salt, pepper and herbs. Crush the garlic and add to the ingredients. Sprinkle the sugar on top and pour in the sauce. Cover and place in the oven at 300F for up to 3 hours.
Sunday, April 4, 2010
Challah Bread Pudding Pancakes With Cinnamon-Sugar Butter & Vanilla Maple Syrup
Makes about 15-18 pancakes, serves 8
You can cut up the bread at least a day ahead, and combine the dry and wet ingredients separately the night before; blend them together before cooking the pancakes. Make sure the bread is stale, and don't overmix the batter, which will make these gummy. The pancakes' interior should have the texture of barely cooked bread pudding.
* The cinnamon-sugar butter:
* 2 sticks (1 cup) cold unsalted butter
* 1/4 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 2 tablespoons sugar
* The vanilla maple syrup:
* 1 cup pure maple syrup
* 1 vanilla bean
* The pancakes:
* 1 pound stale challah or other firm bread of choice, cut into 1-inch cubes
* 3 cups milk
* 1 1/4 cups all-purpose flour
* 2 1/2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 eggs, beaten
* 1 teaspoon vegetable oil
* -- Butter, for cooking
For the cinnamon-sugar butter: Melt 1 stick of butter in a small saucepan over medium heat. Add the salt, cinnamon and sugar, and continue to cook, stirring occasionally, until the sugar dissolves.
Remove from heat, and pour butter mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the remaining stick of cold butter, and whisk on the lowest setting until everything is combined, taking care to avoid splatters. Turn the mixer to medium-high, and whisk for about 10-12 minutes, until the butter is light and slightly fluffy. Set aside.
For the syrup: Pour the maple syrup into a small saucepan; scrape and split the vanilla bean, and add to the pan. Bring to a simmer over medium-low heat, and simmer about 2-3 minutes, whisking to break up the vanilla. Remove from heat and let steep until ready to serve. Remove and discard the vanilla bean before serving.
For the pancakes: Place the bread cubes in a large bowl. Pour milk over the bread, and let soak for about 8 to 10 minutes, until softened.
Meanwhile, combine the flour, sugar, baking powder and salt in a small bowl. Add to the bread mixture, and gently fold until just about half incorporated. Add eggs and vegetable oil, and finish mixing gently.
Preheat a skillet or griddle over medium heat until a drop of water sizzles and evaporates when it hits the surface. Add enough butter to coat the bottom. Drop pancake batter by 1/3 cup measurements onto the hot surface. Cook about 3 to 4 minutes on one side, gently flip, and continue to cook for another 3 to 4 minutes without pushing down on the pancakes.
Serve the pancakes with the cinnamon-sugar butter melted over the top and vanilla maple syrup for dipping. You should have plenty of leftover cinnamon-sugar butter, which can be used for another purpose.
Per serving: 525 calories, 13 g protein, 79 g carbohydrate, 18 g fat (9 g saturated), 144 mg cholesterol, 802 mg sodium, 2 g fiber.
You can cut up the bread at least a day ahead, and combine the dry and wet ingredients separately the night before; blend them together before cooking the pancakes. Make sure the bread is stale, and don't overmix the batter, which will make these gummy. The pancakes' interior should have the texture of barely cooked bread pudding.
* The cinnamon-sugar butter:
* 2 sticks (1 cup) cold unsalted butter
* 1/4 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 2 tablespoons sugar
* The vanilla maple syrup:
* 1 cup pure maple syrup
* 1 vanilla bean
* The pancakes:
* 1 pound stale challah or other firm bread of choice, cut into 1-inch cubes
* 3 cups milk
* 1 1/4 cups all-purpose flour
* 2 1/2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 eggs, beaten
* 1 teaspoon vegetable oil
* -- Butter, for cooking
For the cinnamon-sugar butter: Melt 1 stick of butter in a small saucepan over medium heat. Add the salt, cinnamon and sugar, and continue to cook, stirring occasionally, until the sugar dissolves.
Remove from heat, and pour butter mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the remaining stick of cold butter, and whisk on the lowest setting until everything is combined, taking care to avoid splatters. Turn the mixer to medium-high, and whisk for about 10-12 minutes, until the butter is light and slightly fluffy. Set aside.
For the syrup: Pour the maple syrup into a small saucepan; scrape and split the vanilla bean, and add to the pan. Bring to a simmer over medium-low heat, and simmer about 2-3 minutes, whisking to break up the vanilla. Remove from heat and let steep until ready to serve. Remove and discard the vanilla bean before serving.
For the pancakes: Place the bread cubes in a large bowl. Pour milk over the bread, and let soak for about 8 to 10 minutes, until softened.
Meanwhile, combine the flour, sugar, baking powder and salt in a small bowl. Add to the bread mixture, and gently fold until just about half incorporated. Add eggs and vegetable oil, and finish mixing gently.
Preheat a skillet or griddle over medium heat until a drop of water sizzles and evaporates when it hits the surface. Add enough butter to coat the bottom. Drop pancake batter by 1/3 cup measurements onto the hot surface. Cook about 3 to 4 minutes on one side, gently flip, and continue to cook for another 3 to 4 minutes without pushing down on the pancakes.
Serve the pancakes with the cinnamon-sugar butter melted over the top and vanilla maple syrup for dipping. You should have plenty of leftover cinnamon-sugar butter, which can be used for another purpose.
Per serving: 525 calories, 13 g protein, 79 g carbohydrate, 18 g fat (9 g saturated), 144 mg cholesterol, 802 mg sodium, 2 g fiber.
Sunday, March 14, 2010
Pizza Sauce
* 1 (6 ounce) can tomato paste
* 6 fluid ounces warm water (110 degrees F/45 degrees C)
* 3 tablespoons grated Parmesan cheese
* 1 teaspoon minced garlic
* 2 tablespoons honey
* 1 teaspoon anchovy paste (optional)
* 3/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon dried red pepper flakes
* salt to taste
Directions
1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.
* 6 fluid ounces warm water (110 degrees F/45 degrees C)
* 3 tablespoons grated Parmesan cheese
* 1 teaspoon minced garlic
* 2 tablespoons honey
* 1 teaspoon anchovy paste (optional)
* 3/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon dried red pepper flakes
* salt to taste
Directions
1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.
Monday, March 1, 2010
Honey Spice Cake
* 3/4 cup milk
* 3/4 cup honey
* 6 tablespoons butter
* 3 cups flour
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1 teaspoon cinnamon
* 1/2 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1/4 teaspoon ground cloves
* 1 egg, lightly beaten
* 1/3 cup chopped candied orange peel
* 1 teaspoon anise seeds (optional)
Preheat oven to 350° F. Butter and flour an eight cup loaf pan.
Heat the milk in a small saucepan on low heat until warm to the touch. Stir in the honey until blended. Stir in the butter until it is completely melted. Remove from the heat and allow to cool until just warm.
Sift the flour with the sugar, baking powder, cinnamon, ginger; nutmeg and ground cloves into a large mixing bowl. Stir in the cooled milk mixture and then the beaten egg. Mix until well blended. The dough will be stiff and sticky.
Mix in the candied orange peel and the anise seeds if you are using them. Spread dough into the prepared pan (you may need to push on it a bit to get it to fill into the corners). Bake at 350° F for fifty minutes.
Cool cake thoroughly and cover in plastic wrap to store.
* 3/4 cup honey
* 6 tablespoons butter
* 3 cups flour
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1 teaspoon cinnamon
* 1/2 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1/4 teaspoon ground cloves
* 1 egg, lightly beaten
* 1/3 cup chopped candied orange peel
* 1 teaspoon anise seeds (optional)
Preheat oven to 350° F. Butter and flour an eight cup loaf pan.
Heat the milk in a small saucepan on low heat until warm to the touch. Stir in the honey until blended. Stir in the butter until it is completely melted. Remove from the heat and allow to cool until just warm.
Sift the flour with the sugar, baking powder, cinnamon, ginger; nutmeg and ground cloves into a large mixing bowl. Stir in the cooled milk mixture and then the beaten egg. Mix until well blended. The dough will be stiff and sticky.
Mix in the candied orange peel and the anise seeds if you are using them. Spread dough into the prepared pan (you may need to push on it a bit to get it to fill into the corners). Bake at 350° F for fifty minutes.
Cool cake thoroughly and cover in plastic wrap to store.
Tuesday, January 5, 2010
Frosted Ginger Cookies
1 ½ cups butter
1 cup sugar
1 cup brown sugar
2 eggs
½ cup molasses
2 teaspoons vanilla
4 ½ cups flour
1 tablespoon ginger
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
½ teaspoon cloves
Frosting:
1/3 cup butter
3 cups powdered sugar
½ teaspoon vanilla
1 tablespoon milk or more (enough to make frosting spreadable)
Add some cinnamon
*Cream butter and sugars. Add eggs one at a time. Stir in molasses and vanilla. Add dry. Bake at 325 degrees for 12-15 minutes. (Don’t over bake.) Cool. Frost. Yields approximately 6 dozen.
1 cup sugar
1 cup brown sugar
2 eggs
½ cup molasses
2 teaspoons vanilla
4 ½ cups flour
1 tablespoon ginger
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
½ teaspoon cloves
Frosting:
1/3 cup butter
3 cups powdered sugar
½ teaspoon vanilla
1 tablespoon milk or more (enough to make frosting spreadable)
Add some cinnamon
*Cream butter and sugars. Add eggs one at a time. Stir in molasses and vanilla. Add dry. Bake at 325 degrees for 12-15 minutes. (Don’t over bake.) Cool. Frost. Yields approximately 6 dozen.
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