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Buttermilk Raspberry Pancakes
Buttermilk Raspberry Pancakes
If you can keep yourself from eating the raspberries right away, try making these for breakfast. They are one of summer's most wonderful treats. Serves 4.
2 cups whole milk
1 TB cider vinegar
2 cups whole-wheat pastry flour
1/4 cup yellow cornmeal
1/4 cup maple sugar (you can use maple syrup, but cut back 2 TB on the milk)
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups plain whole-milk yogurt
2 large eggs, lightly beaten
3 TB unsalted butter, melted and cooled
Additional butter for greasing griddle
1 pint raspberries
Mix the vinegar into the milk and set aside for 5 minutes. In a large bowl, whisk together all of the dry ingredients. In a medium bowl, whisk to combine the milk/vinegar mixture, yogurt, eggs and butter. Whisk the wet ingredients into the dry until only a few small lumps remain, being careful to not over mix.
On a griddle or pan preheated over medium heat, melt butter. Ladle pancake batter onto griddle (about 1/3 cup batter for each pancake), then immediately sprinkle each pancake with about 5 - 6 raspberries. Cook until bottom of pancake is lightly browned and bubbles have formed on the tops. Flip and cook until bottoms are golden. Serve warm with more yogurt and fresh raspberries or strawberry sauce.
Fresh Apple Griddle Cakes
Fresh Apple Griddle Cakes
A friend of mine emailed me a link to a New York Times article that included this recipe. I just happened to pull it up this morning and made it for the boys. We all loved it! I adapted it slightly. Serves 4, unless you eat like my boys, in which case it serves 2.
5 ounces (about 1 cup) whole-wheat pastry flour
1 1/2 TB maple sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
Pinch of salt
1/2 cup milk, or as needed
2 tablespoons butter, melted and cooled
1 large egg
1 large apple, peeled, cored and finely chopped
butter or oil for greasing the griddle
Heat a large griddle or skillet over medium heat. In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt. In a medium bowl, whisk together milk, butter and egg. Pour into flour mixture and stir just to combine. Add apple and stir until mixture is well blended. The batter should be thick but fluid enough to be poured; if necessary, add a bit more milk.
Grease griddle. Scoop batter 1/4 cup at a time onto griddle, placing scoops several inches apart so batter can spread. Let sit until batter is beginning to dry around edges and cakes are lightly browned underneath, about 3 minutes. Flip and continue to cook until browned, about 3 more minutes. Transfer to a warm platter, dot with butter, drizzle with maple syrup and serve.
Apple and Cream Cheese Bread Pudding
Apple and Cream Cheese Bread Pudding
The apple cinnamon loaves this week are about 1.5 lbs. I would recommend using the middle 2/3 of the loaf to make this dish. Serves 6-8.
About 1 lb. of apple cinnamon loaf, cut in slices (not too thick)
1 stick (1/2 cup) unsalted butter, softened
1/2 cup maple sugar, divided
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
3 lbs. tart apples
1 1/2 tablespoons fresh lemon juice
1 cup maple syrup
8 oz. cream cheese
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt
Preheat oven to 350°F. Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup maple sugar, cinnamon, nutmeg, ginger and cloves and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven about 10 minutes. Cool cinnamon toast on racks and cut into 1 pieces.
Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with maple sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
Butter a 13 by 9 baking dish. In a large bowl mix together toast pieces and apple mixture, pour into buttered baking dish and distribute evenly. In a medium bowl whisk together eggs, syrup, cream cheese, milk and salt. Pour slowly and evenly over bread and apples. Chill pudding, covered, at least 1 hour and up to 1 day.
Preheat oven to 350°F. Bake pudding in middle of oven 45 - 55 minutes, until bubbly and starting to brown on top.
Meatloaf Stuffed with Herbed Ricotta Cheese
Meatloaf Stuffed with Herbed Ricotta Cheese
Suzanne Podhaizer, the Food Writer for Seven Days and Seven Nights, volunteered to contribute some of her recipes to the Good Eats newsletter. This is the first we've been able to include, but we look forward to more of her inspired creations later in the share.
1 pound ground beef
1 pound pastured veal
1 medium onion, minced
a few cloves garlic, minced
Breadcrumbs
2 eggs
2 cups ricotta
Seasonal herbs, chopped
Salt and pepper to taste
Nutmeg, optional
Preheat the oven to 350 degrees.
For the meatloaf: In a large bowl, mix the beef and veal with the minced onions and garlic. Add an egg (my favorite part is blending in the egg with my hands) and some breadcrumbs. Season to taste with salt and pepper.
For the filling:
Blend the ricotta with the remaining egg and any herbs you desire. Season to taste with salt and pepper, and a sprinkling of nutmeg, if desired.
Putting it together: We used an oval, 2 1/2 quart Le Creuset oven for this, but it could be adapted to numerous kinds of vessels. Place about two-thirds of the meat mixture into your baking dish. Spread the meat across the bottom of the dish and build up a thick layer around the sides, creating a space for the ricotta mixture. Add the ricotta. Place the remaining meat on top, covering the ricotta completely. Bake for around an hour, until the top has browned and feels like a well-done hamburger when you press on it gently (it won't give much). Enjoy with a nice salad, or maybe with some grilled pac choi.
Variation: For extra flavor, try glazing the top of the meatloaf with some homemade ketchup, or some other sort of tomato product prior to baking.
Oatmeal Buttermilk Pancakes
Oatmeal Buttermilk Pancakes
These pancakes were a staple of the breakfasts I used to serve at my Inn. One of the best things about them is that you need to mix the batter the night before, making for a much more leisurely morning.
2 cups old-fashioned rolled oats
1/2 cup whole-wheat pastry flour
3 TB maple syrup
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups buttermilk (or milk soured with a bit of vinegar)
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted and cooled, plus more for brushing the griddle
1 tsp vanilla extract
1/4 cup to 3/4 cup apple cider
Whisk to combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in a medium bowl. Add to dry ingredients; whisk until blended, but some small lumps still remain. Cover and refrigerate at least 2 hours or over night. When you are ready to make pancakes, remove batter from fridge and stir in enough apple cider to make a slightly thick, but pourable consistency. Heat heavy large skillet or pancake griddle over medium heat. Brush skillet with melted butter. Working in batches ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes and continue cooking until bottoms are golden brown, about 2 minutes. Repeat with remaining pancake batter, brushing skillet with more melted butter in between batches. Keep pancakes warm in a 250F degree oven until ready to serve.
Spanish Tortilla
Spanish Tortilla
From Eating Well Magazine. Don't confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it's lower in calories. Serves 6.
3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup cooked diced potatoes
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego or Jack cheese
3 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
Active time: 25 minutes | Total: 40 minutes | To make ahead: Store airtight in the refrigerator for up to 1 day.
Meatless Red Flannel Hash
Meatless Red Flannel Hash
This recipe is from Barbara Kafka's Vegetable Love cookbook -- delicious with eggs your favorite way! Serves 4 as a side dish.
3/4 lb. whole beets, trimmed and scrubbed
2 large floury potatoes, scrubbed
2 tablespoons butter plus 1 tablespoon, melted
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
16 fresh sage leaves, cut into thin strips
2 teaspoons kosher salt
7-8 grinds fresh black pepper
1 tablespoon red wine vinegar
Roast beets until a knife easily slips into the flesh. When just cool enough to handle, slip off the skins and coarsely chop. Place the potatoes in a 3-qt saucepan with water to cover. Bring to a boil over high heat. Cook until just tender, about 25 minutes. Drain and refrigerate until cold. Remove the skins and cut into 1/2 inch cubes.
Heat 2T butter and the oil in a 10-inch nonstick frying pan over medium-high heat. Add onions and cook until translucent, about 5 min. Add sage and cook until wilted. Add the potatoes and cook until brown, about 15 minutes. As the potatoes begin to brown, use a spatula to turn, rather than stirring, so the potatoes don't turn to mush. When the potatoes have browned, add the beets, salt and pepper, folding them in with the spatula. Continue to cook for about 10 minutes. Pour in the vinegar and 1/4 cup water or stock. Cook for 2 minutes, or until the liquid is absorbed. Pour in another 1/4 cup water or stock and cook until the liquid has been absorbed once more.
Place an oven rack on the 2nd level from the top and set oven to broil. Center a 9-10 inch glass pie dish over the skillet. Holding the pie dish in place, flip the skillet over, turning the hash out into the pie dish. Press down into an even layer. (The hash can be made ahead at this point and refrigerated. Bring to room temperature before continuing.) Brush the top of the hash with the melted butter. Broil for 10 minutes, or until the top is crusty and nicely browned.
Pumpkin Pots de Creme
Pumpkin Pots de Creme
Adapted from Epicurious.com. Serves 10.
1 cup heavy cream
3/4 cup whole milk
3/4 cup pure maple syrup
1/2 cup pumpkin puree*
7 large egg yolks
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Special equipment: 10 (2- to 3-oz) custard cups* or ramekins
Preheat oven to 325°F. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours. Serve garnished with whipped creme fraiche sweetened with maple syrup.
*My preferred method of making puree is to cut the pumpkin in half, then oil, salt and pepper the flesh. I put the halves, cut side down in a baking pan with about 1/4 of water in it. I then bake the pumpkin/squash in a 350F oven until the flesh is soft. Let the pumpkin cool slightly, then scoop the flesh into a food processor and puree.
Pumpkin Nutmeg Dinner Rolls
Pumpkin Nutmeg Dinner Rolls
Adapted from Epicurious.com. Makes 14 rolls.
1 1/4-ounce package (about 2 1/2 teaspoons) active dry yeast
1/3 cup maple sugar
3/4 cup milk, heated to lukewarm
7 to 8 cups whole-wheat bread flour (or 1/2 all-purpose, if you prefer)
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
1 large whole egg, beaten lightly
2 cups fresh pumpkin purée*
an egg wash made by beating 1 large egg yolk with 1 tablespoon water
In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy. In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.
Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball. Fit the balls into a buttered 10-inch springform pan and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk. Brush the rolls with the egg wash and bake them in the middle of a preheated 350°F. oven for 40 to 50 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm. The rolls may be made 1 week in advance and kept wrapped well and frozen. Reheat the rolls, wrapped in foil, in a preheated 350°F. oven for 25 minutes, or until they are heated through.
Cornbread (for "Cornbread and Kale Stuffing" Recipe)
Cornbread (for "Cornbread and Kale Stuffing" Recipe)
Adapted from Epicurious.com. Makes about 4 cups.
1 cup whole-wheat pastry flour
1 1/2 cups early riser cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 cup milk
1 large egg
3 tablespoons unsalted butter, melted and cooled
In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the milk, the egg, and the butter, and stir the mixture into the cornmeal mixture, stirring until the batter is just combined. Pour the batter into a greased 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425°F. oven for 20 to 25 minutes, or until the top is pale golden and a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely. Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325°F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden.
