Asparagus-and-Potato Flatbread

 This amazing thing hails from my favorite oh-why-oh-why-did-they-discontinue-it?!! food magazine, Everyday Food.  Seriously, every time an issue would arrive, I would flip through, loving every page, and ripping over half of them out for my files. 

I made this flatbread a couple months ago with a dinner swap meal.  It could be a side dish, as I used it, or a summery main, in which case it probably serves more like 4.  It is very easy, but maybe not as easy as it claims.  Have you ever shaved asparagus with a vegetable peeler?  You get a couple shaves in, and it breaks.  A little frustrating, and a little wasteful.  But then you can kind of chop/peel the rest in bits, and throw them on.  Maybe you don't get all those beautiful ribbons Martha Stewart promises, but it still tastes the same, which is super duper awesome. 

You can use store bought or homemade pizza dough - because I was making so many, I used Trader Joe's dough, which is $1/lb.  Hard to beat.  The potatoes add a sweet-salty-starchy-ness that's really nice under the earthy asparagus and tangy chevre.  Next time, I would use less goat cheese.  The amount called for overpowered things for me.  I might cut it in half.  But if you love goat cheese, go for it. 

Asparagus-and-Potato Flatbread (print recipe)
Makes 2 flatbreads; 6 servings

All-purpose flour, for rolling
1 pound pizza dough, thawed if frozen, divided in half
1/4 cup extra-virgin olive oil
1 medium Yukon Gold potato, peeled and thinly sliced
Coarse salt and ground pepper
1 bunch asparagus (1 pound), trimmed and shaved with a vegetable peeler
4 ounces fresh goat cheese, crumbled (1 cup)

1.  Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 6-by-16-inch ovals and transfer to two parchment-lined rimmed baking sheets. Brush each with 1 tablespoon oil. In a medium bowl, toss potato with 2 teaspoons oil and season with salt and pepper. Arrange potatoes on dough, leaving a 1/4-inch border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating sheets halfway through.

2.  Meanwhile, toss asparagus with 2 teaspoons oil and season with salt and pepper. Reduce heat to 450 degrees, remove sheets from oven, and top flatbread with asparagus. Return sheets to oven and bake until asparagus is crisp-tender, 5 minutes. Top with cheese and bake until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1 teaspoon oil, then cut into wedges to serve.

Recipe from Martha Stewart

Bacon Black Pepper Waffles

 As far as I'm concerned, waffles are honorary pancakes.  I do not judge these breakfast sisters by their shape; I embrace their likenesses, while respecting their differences.  The main thing is that they are hot, comforting...and freakin' good with maple syrup. 

 And if there happens to be bacon and black pepper in them, all the better.  And all the more embracing that will be taking place.  My kids only thought these were so-so, but keep in mind they are accustomed to toaster waffles with artificial "blueberry" bits in them; I have no one to blame but myself.  I, however, lo-o-o-o-o-ved these waffles; I froze the leftovers and ate them for breakfast all week, savoring every sweet-salty-smoky-spicy-buttery bite.  Can't wait to make them again.

 

Bacon Black Pepper Waffles (print recipe)

Makes 16 waffles

10 slices bacon

2 1/2 tsp fresh, coarsely cracked black pepper, divided
3 cups all-purpose flour
1 T baking powder
1 tsp baking soda
1 tsp salt
1/4 cup packed brown sugar
4 large eggs
2/3 cup canola or vegetable oil
2 tsp pure vanilla extract
2 1/2 cups buttermilk

1.  To make the bacon: position a rack in the upper third of the oven and preheat to 375 degrees F.  Line a baking sheet with foil and arrange bacon slices in a single layer across the sheet.  Sprinkle generously with 2 tsp black pepper.  Place in the oven to bake until bacon is brown and crispy, 10 to 15 minutes.  Remove from the oven and place bacon slices on a plate lined with paper towels.  Once cool enough to handle, chop bacon into bite-size chunks and set aside while you prepare the waffle batter.  

2.  Set your waffle iron on a level, clean surface and turn on to preheat.

3.  To make waffles: in a large bowl, whisk together flour, baking powder, baking soda, salt, 1/2 tsp pepper, and brown sugar.  In a medium bowl, whisk together eggs, oil, vanilla, and buttermilk.  Add the buttermilk mixture, all at once, to the flour mixture.  Stir until just incorporated.  Fold in the bacon.  Try not to overmix the batter.  If a few lumps remain, that's OK.  Cook according to your waffle iron instructions.  Serve with warm maple syrup - heaven!

Variation: If you don't eat bacon, or just want to try it a different way, subtract the bacon and black pepper and add 1/4 tsp freshly grated nutmeg and 3/4 tsp ground cinnamon to the batter!

Recipe from Joy the Baker by Joy Wilson

Fresh Ginger Cake

 

This was another intensely delicious contender at DC: Herbs & Spices.  And not the first from David Lebovitz!  I wonder if he would like to come be our guest sometime...or at least our theme.  Hmm, something to consider.  In the meantime, this ginger cake of his is so simple and so fabulous, he says he's given it to so many people he sometimes finds it on menus when he eats out.  And yes, he orders it.  

Fresh Ginger Cake (print recipe)
Serves 10 to 12

4 ounces fresh ginger
1 cup mild molasses
1 cup sugar
1 cup vegetable oil, preferably peanut
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature

1.  Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper. 

2.  Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper. 

3.  Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger. 

4.  Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking. 

5.  Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

Recipe form David Lebovitz on Epicurious, November 1999

1 year ago:  Blackberry French Toast Casserole
2 years ago:  Chocolate Turtle Cake
3 years ago:  Yeasted Pumpkin Bread with Cinnamon-Pecan Swirl

Poached Pears

My one fan has spoken.  She wants every single recipe from Herbs & Spices night.  I will try to oblige.  It may mean a little more brusque, and less witty, writing from me.  The world will survive.

These poached pears come straight from the charming David Lebovitz - while I give you the recipe here out of courtesy, I direct you to his blog which has more pictures, and more details, if you're actually going to make these delicious and versatile pears.

Poached Pears (print recipe)

Makes four servings

I’ve offered a few variations at the end of the recipe. You can also poach the pears in halves (cored) or whole. Note that the poaching time will be longer if the pears are in larger pieces than quarters. The best way to test if the pears are done is by poking one with a paring knife; if it meets no resistance, it’s done.
You can serve these pears alongside a favorite cake, like the chocolate pain d’épices, below, from The Sweet Life in Paris, or even a slice of regular Pain d’épices. Of course, they go very well with gingerbread, and I’ve even swapped them out for the quinces in Quince tarte Tatin.

1 quart (1l) water
1 1/3 cup (265 g) sugar
4 Bosc pears; peeled, cored, and quartered

Additions: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices

1. In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.
2. Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.
3. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears.
4. Remove from heat and let the pears cool in their liquid.
Optional: After poaching the pears, while the liquid is still warm, add approximately 1/2 cup (120 g) dried sour cherries, cranberries, raisins, or dried currants and let them plump.

Serving
Serve the pears warm or at room temperature. Accompany with perhaps a scoop of Vanilla ice cream and some dark chocolate sauce, a spoonful of crème fraîche, Milk chocolate & black pepper ice cream, fresh raspberries, or alongside a wedge of spice cake or gingerbread.

Storage
Store the pears in their liquid in the refrigerator, in a covered container, until ready to use. Remove the pears from the refrigerator a few hours prior to serving, and re-warm them gently in the liquid, if you wish. The pears will keep for up to 5 days.

Variations
In place of the water, you can add 2 cups (500 ml) water and 2 cups (500 ml) white wine (sweet or dry) or sparkling cider, or 3 cups (750 ml) red wine and 1 cup (250 ml) water
In place of the sugar, you can use 1 cup (320 g) honey or 1 1/4 cups (275 g) dark, unrefined sugar, such as turbinado or cassonade.

Recipe taken shamelessly word for word from David Lebovitz

1 year ago:  Blueberry-Cherry Pie
2 years ago:  Pumpkin Donut Muffins
3 years ago:  Chocolate Chip Pumpkin Bread

Sassy Cake

 This was one of the cakes I made for Dessert Club this month.  I got Warren Brown's cookbook from the library and wanted to give some of his recipes a go.  I don't love the stuff from Cake Love shops, but I was curious.  It was fun to make, and tasted pretty good - hello, cayenne and mango!, but it was kind of involved, and by the time I'd finished it, I didn't really feel like eating it. 

Kind of like this post.  I spent my entire Sunday afternoon just getting the recipe typed up.  So now that it's time to do the fun part - writing the blog post - I kind of don't feel like it.  But I did do the work.  So you get the post.

Sassy Cake (print recipe)
11 ounces all-purpose flour
1 T potato starch
3/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground cayenne pepper

1/2 cup mango puree (recipe below)
1 cup sour cream
2 T fresh orange juice
1/2 tsp pure orange oil (if you can find it) OR 1 tsp orange extract

3/4 cup unsalted butter, at room temperature
21 ounces extra-fine granulated sugar
1 T orange zest
5 large eggs
2 large egg yolks

 1.  Preheat the oven to 350.  Set the rack in the middle.

2.  Weigh/measure the dry ingredients (flour, potato starch, salt, baking soda, pepper) into a mixing bowl and whisk to blend.  In a separate bowl, combine the liquid ingredients (mango puree, sour cream, orange juice, orange oil) and whisk to combine.

3.  In the bowl of a standing mixer fitted with paddle attachment, cream together butter, sugar and orange zest on the lowest speed for 3 to 4 minutes.  The acids from the orange zest will break down the sugar and the creamed mixture will appear a little wet.

4.  With the mixer still on the lowest speed, add the eggs one at a time followed by the two yolks, fully incorporating after each addition.  Stop the mixer and scrape the sides of the bowl.

5.  Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture.  Move swiftly through this step to avoid overworking the batter.  Don't wait for the dry or liquid mixtures to be fully incorporated before adding the next.  This step should take a total of about 60 seconds.

6.  Stop the mixer and scrape the sides.  Mix on medium speed for 15 to 20 seconds to develop the batter's structure.

7.  Prepare the pan.  Spray a 12-cup Bundt pan with nonstick spray.  Fill it about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot.  Level the batter with the rubber spatula.  Bake for 50 to 55 minutes or until the top doesn't jiggle, and test for doneness using a bamboo skewer or cake tester - there should be just a touch of crumbs.  Remove from oven and place on a wire rack for 5 to 10 minutes.  Invert onto a flat surface and allow to cool to room temperature.

Mango Puree
1 ripe mango
1/4 cup extra-fine granulated sugar

1.  Cut the flesh of the mango into even-sized pieces and combine with sugar in a 2-quart, heavy-bottomed saucepan.

2.  Bring the mixture to a gentle simmer over low to medium heat and cook for 3 minutes.  Remove from the heat and allow to cool for 15 minutes.  Strain the syrup and reserve for another use.

3.  Place the cooked fruit in the bowl of a food processor and puree until totally smooth, 1 minute.

4.  Transfer the puree to an airtight container.  Refrigerate until needed, up to 10 days.

Serving
You can serve this cake dusted with powdered sugar, adorned with Apricot Preserve Glaze, or sliced horizontally and filled with Orange Italian Meringue Buttercream.  The choice is yours.

Apricot Preserve Glaze
1/2 cup apricot preserves
3 T confectioners' sugar
1 T cold water

1.  Preheat oven to 350.  Place the cake on an oven-safe plate.

2.  Heat the preserves in a saucepan over low heat until the preserves liquify, about 3 to 4 minutes.

3.  Transfer the heated preserves to a sieve placed over a bowl and press with a rubber spatula to separate the liquid from the solids. 

4.  Brush a light coat of the warm preserve liquid onto the cake with a pastry brush.

5.  Combine the remaining ingredients in a small bowl and lightly brush the mixture onto the preserve-coated cake.

6.  Bake for 5 minutes to seal in the glaze.  Remove the cake from the oven and let it cool to room temperature before serving.

Orange Italian Meringue Buttercream (you only need HALF this recipe to fill the Sassy cake)
5 large egg whites
1 1/4 cups extra-fine granulated sugar
1/4 cup cold water
1 pound (4 sticks) unsalted butter
1 tsp pure orange oil or extract

1.  Measure 1 cup sugar and the water into a 1-quart, heavy-bottomed saucepan.  Gently stir to combine.  Measure the remaining sugar into a small bowl and set aside.  Cut the butter into Tablespoon-sized pieces and set aside. 

2.  Place a candy thermometer in the saucepan and heat the mixture over medium-high heat.  Partially cover with a lid to capture the evaporating water - this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.

3.  With the mixer on high speed, begin whipping the egg whites to stiff peaks.  When the peaks are stiff, you have a meringue.

4.  Keep the mixer running and pour the 1/4 cup of sugar into the meringue.  Raise the heat under the sugar syrup to bring the syrup to 245 degrees Farenheit, if it is not there already.  When it is at 245, remove the thermometer and slowly pour the syrup into the meringue.

5.  After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled.  Add the butter 1 Tablespoon at a time.  Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.  Mix in the orange oil/extract.

Recipes adapted from Cake Love: How to Bake Cakes from Scratch by Warren Brown

Chai Spice Carrot Cake with Vanilla Bean-Cream Cheese Frosting

 It was my friend's birthday, and her husband was going to be out of town, so I was afraid she might not get a cake.  I emailed to ask him what was her favorite, and his response was immediate: carrot. 

Which is good.  Because I haven't made a lot of carrot cakes, so it was good experience for me.  AND also good because I just got a new workbowl for my food processor, and I'd been rip-roaring to use it!

When looking for the quintessential no-fail carrot cake recipe, I went straight to Baking Illustrated.  Sure enough, there was a recipe, two variations, two pages of explanation, and three pictures of "failed" carrot cakes, with notes on why they failed.  This, I knew, would give me a great cake.

So I was disappointed and a little torn when I read they make it in a 9x13 pan.  I was hoping for something a little more birthday-worthy, a layer cake.  I scoured the explanation to find out why and came up only with "ease" and "simplicity", not my top priorities when making a birthday cake.  So I cautiously strayed from the formula to make two 9-inch layers. 

The cake was delicious (I made the chai-spiced version.)  The frosting as well.  Though the frosting was slightly soft, and therefore maybe better on a rectangle than trying to spread around the sides of two layers darker than itself.  But I tried to hide those unsightly edges from the camera, for the most part, in the hopes of conveying the fabulousness this carrot cake is.  (And no, I didn't make my own marzipan carrot.  Got it at the local European bakery for a couple of bucks.)

 Chai Spice Carrot Cake with Vanilla Bean-Cream Cheese Frosting (print recipe)
Serves 10 to 12

Carrot Cake:
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 T ground cardamom
1 1/4 tsp ground cinnamon
1/2 tsp ground black pepper
1/4 tsp ground cloves
1/2 tsp salt
1 pound (6 to 7 medium) carrots, peeled
1 1/2 cups (10 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) light brown sugar
4 large eggs
1 1/2 cups safflower, canola, or vegetable oil

Vanilla Bean Cream Cheese Frosting:
2 vanilla beans, halved and seeds scraped
8 oz. cream cheese, softened but still cool
5 T unsalted butter, softened but still cool
1 T sour cream
1/2 tsp vanilla extract
1 1/4 cups (5 ounces) confectioners' sugar

1.  For the Cake: Adjust an oven rack to the middle position; heat the oven to 350 degrees.  Spray a 9 x 13-inch baking pan with nonstick cooking spray.  Line the bottom of the pan with parchment paper and spray the parchment.

2.  Whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl; set aside.

3.  In a food processor fitted with the large shredding disk, shred the carrots (you should have about 3 cups); add the carrots to the bowl with the dry ingredients and set aside.  Wipe out the food processor and fit with the metal blade.  Process both sugars with the eggs until frothy and thoroughly combined, about 20 seconds.  With the machine running, add the oil through the feed tube in a steady stream.  Process until the mixture is light in color and well emulsified, about 20 seconds longer.  Scrape the mixture into a large bowl.  Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.  Pour into the prepared pan and bake until a toothpick or skewer inserted into the center of the cake comes out clean, 35 to 40 minutes, rotating the pan from front to back halfway through the baking time.  Cool the cake to room temperature in the pan on a wire rack, about 2 hours.

4.  For the Frosting: When the cake is cool, process the cream cheese, vanilla bean seeds, butter, sour cream, and vanilla extract in a clean food processor until combined, about 5 seconds, scraping down the workbowl with a rubber spatula as needed.  Add the confectioners' sugar and process until smooth, about 10 seconds.

5.  Run a paring knife around the edge of the cake to loosen it from the pan.  Invert cake onto a wire rack, peel off the parchment, then invert it again onto a serving platter.  Using an offset spatula, spread the frosting evenly over the surface of the cake.  Cut into squares and serve. 

Recipe from Baking Illustrated

Devil's Food Cake with Black Pepper Boiled Icing

Tee hee hee, this is me beating the system. Just a little. Dessert Club is tonight. The theme is "VGP" which means, make something off this blog. Most awesome theme ever. But I really really really wanted to try this cake from Bon Appetit, so here I am posting it like an hour before our meeting. I've made it but don't have a picture (hence the photo from their website) and I haven't brulee'd it yet because I bought the wrong fuel for my *NEW* kitchen torch so I gotta run out super quick to Sur La Table and get some butane before our meeting! Busy evening. But this cake promises to be killer. Black Pepper Icing, are you kidding?

And not only did I get a torch just for the occasion (it will get plenty of use, hello, Toasted Marshmallow Ice Cream made easy) but I got to get two new ingredients, too - creme fraiche (Whole Foods) and cocoa nibs (The Spice House.) I love expanding my repertoire. Here's the recipe!

Devil's Food Cake with Black Pepper Boiled Icing (print recipe)
Filling:
3 1/2 oz. bittersweet chocolate (60%-64% cacao), chopped
1/4 tsp kosher salt
1 cup heavy cream, divided
1 tsp unflavored gelatin
2 T sugar, divided
3 large egg yolks
1/2 cup crème fraîche

Cake:
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups boiling water
4 oz. unsweetened chocolate, chopped
1/2 cup Dutch-process cocoa powder
1 tsp instant coffee or instant espresso, optional
10 T unsalted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1 tsp vanilla extract
2 T cocoa nibs

Black Pepper Icing:
1 cup sugar, divided
1/4 tsp kosher salt
3 large egg whites, room temperature
1/2 tsp freshly ground black pepper

1. Make the Filling: Combine chocolate and salt in the large bowl of an electric mixer; place a fine-mesh strainer over bowl and set aside. Pour 1 T cream into a small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes. Meanwhile, bring remaining cream and 1 T sugar to a simmer in a small saucepan, stirring to dissolve sugar. Whisk yolks and remaining 1 T sugar in a medium bowl. Gradually whisk in hot cream mixture; return to saucepan. Cook over medium heat until mixture thickens slightly and your finger leaves a path on the back of a spoon when drawn across, about 3 minutes. Remove from heat.

2. Add gelatin mixture to cream mixture; stir to dissolve. Pour through prepared strainer into chocolate. Let stand for 1 minute; whisk until chocolate is melted and mixture is smooth. Whisk in crème fraîche. Using an electric mixer, beat filling until well blended, about 2 minutes. Press a sheet of plastic wrap onto surface of filling; chill overnight.

3. Make the cake: Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 350. Grease three 8-inch round cake pans, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder, and instant espresso together until smooth.

4. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds. Beat in the sour cream and vanilla until incorporated.

5. Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with half of the remaining flour mixture, and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

6. Fold in cocoa nibs with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, rotating and switching the pans halfway through baking.

7. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto wire racks. Peel off the parchment paper, flip the cakes right side up, and let cool completely before assembling, about 2 hours.

8. Place 1 cake layer on a plate. Stir filling to loosen. Spread half of filling over cake in an even layer. Place second cake layer on top of filling. Spread remaining filling over in an even layer. Place remaining cake layer on top. Chill cake for 1 hour.

9. Make the black pepper icing: Mix 1 T sugar and salt in a small bowl; set aside. Attach a candy thermometer to side of a small saucepan; add remaining sugar and 1/2 cup water to pan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring, occasionally swirling pan and brushing down side with a wet pastry brush, until thermometer registers 240 degrees, about 10 minutes.

10. Meanwhile, place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat at medium speed until frothy. With machine running, gradually add reserved sugar and salt from small bowl. Gradually add hot syrup from saucepan to egg whites, beating at medium-high speed and allowing syrup to drizzle down sides of bowl. Continue beating whites until stiff and cool, about 20 minutes. Add pepper; beat until well blended. Immediately spoon topping onto cake. Smooth over top and sides. Working quickly, swirl icing decoratively. (Cake can be iced one day ahead. Cover with a cake dome; chill. Let stand at room temperature for 1 hour before serving. To brûlée the icing, use a kitchen torch to toast icing in spots.

Recipe adapted from Bon Appetit, September 2011

Pancake Week #1 Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

Let's start off the week with something impressive, shall we? I don't want you to think I've been dinking around, not taking Pancake Week seriously. You have no idea the time I put into it, seeking out the most interesting and delicious-sounding flapjacks I can find.

These fit that description to a T. You know Tyler Florence, right? (Love his line of Sprout baby food.) Well this is his recipe, so between him and me, you know we won't steer you wrong.

Though I admit, this is one of the most involved recipes this week. But it's an entire meal - it's got starch, fruit, and meat! So cook it up and serve it for dinner and love every bite.

Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto (print recipe)
For the Topping:
12 slices prosciutto
Salt and freshly ground black pepper, optional
4 Golden Delicious apples
1/2 stick butter, melted
1/4 cup maple syrup

For the Pancakes:
2 cups ricotta
4 large eggs, separated
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
Pinch salt
Butter, for cooking
Confectioners' sugar, for dusting, optional
1 cup maple syrup, warmed on stove-top

1. For the topping: Preheat oven to 400 degrees F. On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes.

2. Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit.

3. For the pancakes: Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter.

4. Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest.

5. To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup. Makes 4 servings

Recipe from Tyler Florence, FoodNetwork.com

Vanilla-Spice Nuts

Here is yet another treat I had never made before - homemade spiced nuts. If I'd known it was this easy I wouldn't have waited so long. But more than easy, this recipe is special because it really has the flavor proportions perfect. The vanilla is there, but not overpowering. The cinnamon, allspice and cardamom are delicious but not too strong. And go ahead, take the leap and add 1/4 tsp ground red pepper for the slightest bit of heat. I promise, it's not too much, it just adds that extra oomph that you will love.

I put these nuts in my give-away goody boxes this year because it's a nice reprieve from cookies - they're festive but snacky, and oh-so-crunchy. Follow the recipe exactly to keep from over toasting the nuts.
Vanilla-Spice Nuts
1 T vanilla extract
1 large egg white
1 cup sliced almonds
1 cup pecan halves
1 cup macadamia nuts
1/4 cup sugar
1 tsp kosher salt
3/4 tsp ground cinnamon
3/4 tsp ground allspice
1/4 tsp ground cardamom
1/4 tsp ground red pepper, optional

1. Preheat oven to 325°.

2. Combine 1 tablespoon vanilla extract and egg white in a large bowl, stirring with a whisk until foamy. Stir in nuts. Combine sugar and the remaining ingredients in a small bowl, and sprinkle sugar mixture over nuts, tossing to coat. Place nut mixture on a baking sheet lined with parchment paper. Bake at 325° for 15 minutes. Remove pan from oven. Turn off oven. Toss nuts, and break large pieces apart. Return pan to oven, and leave pan in oven for 10 minutes. Cool to room temperature.

Recipe from Cooking Light, December 2010

Click here for printable recipe

Marmalade Nut Brownies

I really like these. I hadn't made brownies in a way long time, and I was excited to try a slight twist on the ultimate classic. As you can see, they are the perfect texture between cakey and fudgey. But just wait until you take a bite.

As you can tell from the title, one of the secret ingredients in here is marmalade. Orange marmalade. Because you don't know what to do with the leftover from the Orange Marmalade Ricotta Cupcakes you just made. Orange marmalade is like jelly but with big pieces of sweet orange peel floating around, so these brownies are effervescent with just the right hint of citrus.

But they have something else. No way can you guess it from looking, but if you took a bite, you might look at me, thinking, unsure, and ask, "Is there heat?" There is. Just a little, from 1/4 teaspoon of cayenne pepper. I LOVE spicy chocolate! These brownies are SO fun and good! Not wacky, not over-the-top, but just different enough to stand apart from, and above, all the rest.
Marmalade Nut Brownies
1 1/2 cups sugar
1 cup butter, melted
3 eggs
1/2 cup orange marmalade
1 tsp vanilla
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/4 tsp cayenne pepper
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts, toasted

1. Preheat oven to 350. Line a 9x13 pan with foil, extending the foil over the edges of pan. Grease foil; set aside. In large bowl stir together sugar and melted butter. Stir in eggs, one at a time, beating well after each addition. Stir in marmalade and vanilla. Stir in flour, cocoa powder, baking powder, salt and cayenne pepper until well combined. Stir in chocolate chips and nuts.

2. Spread batter evenly in prepared pan. Bake about 30 minutes or until center is set. Cool in pan on wire rack. Use the foil to lift the brownies from pan. Cut into 36 pieces.

Recipe from The Ultimate Cookie Book

Mexican Chocolate Cookies

In case you don't know, or can't tell, I've got a thing for spiced chocolate. Sometimes I think I was born in the wrong culture and era, but luckily there are ways to get it here. I love Jacques Torres' "Wicked" Hot Chocolate, cinnamon chocolate cake, and the Ginger Chocolate Cookies I tried awhile back. My favorite homemade hot chocolate has a cinnamon stick, pinch of cardamom and pinch of cayenne.

So these spicy sweet cookies had immediate appeal to me before I even made them, and of course afterwards as well. They are moist and chewy the first day but hard and crunchy the next, so just be prepared for however you like them. I made these for some friends; the husband LOVED them, the wife was indifferent. Just depends on your palate. But they are certainly attention-getters, and I adore them.

5 oz. bittersweet chocolate (60-70%), coarsely chopped
3/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
Dash of black pepper
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 tsp vanilla extract
Cooking spray

1. Preheat oven to 350. Place chocolate in small glass bowl; microwave on HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.

2. Lightly spoon flour into dry measuring cup; level with knife. Combine flour, cinnamon, baking powder, salt, black pepper and red pepper; stir with a whisk.

3. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, about 5 minutes. Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat until just blended. Drop by tablespoons 2 inches apart on baking sheets coated with cooking spray, parchment, or silicone.

4. Bake 10 minutes or until almost set. Remove from oven; cool on pans 2 minutes until set before removing to wire racks to cool completely. Makes about 2 dozen using a 1 1/2 inch cookie scoop.
Per cookie: Cal 80, Fat 2.9g, Chol 10mg, Sod 35mg, Prot 0.7g, Fiber 0.1g

Recipe from Cooking Light, December 2007

Double Coconut Pancakes with Vanilla Pear Sauce

Happy Official International Pancake Day!!!

I have always loved the flavor and moist texture buttermilk lends to pancakes, but I never would have guessed coconut milk could do the same. And with the unusual but delicious compliment of vanilla, pear and cardamom in the sauce, you've just got a real special treat on your plate. While I liked all the pancakes posted this week, I think this recipe was my favorite.

Double Coconut Pancakes

1 1/2 cups all-purpose flour
2 T sugar
2 T flaked sweet coconut
1 tsp baking powder
1/2 tsp salt
1 (13.5-ounce) can light coconut milk
1 T butter, melted
1 large egg, lightly beaten

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine coconut milk, butter and egg; stir well. Add wet mixture to dry, stirring until smooth.

Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn and cook 2 minutes more or until bottoms are lightly browned.
Makes 4 servings of 3 pancakes each
Per serving: Calories 300, Fat 9.7g, Chol 60mg, Protein 7.6g, Fiber 1.4g

Vanilla Pear Sauce

1 cup sugar
1/2 cup water
2 tsp butter
2 cups sliced peeled pear (10 ounces)
1 T fresh lemon juice
1 tsp vanilla extract
1/4 tsp ground cardamom
Dash freshly ground black pepper

Combine sugar and 1/2 cup water in a small saucepan over med-high heat. Cook 3 minutes or until sugar dissolves, stirring constantly. Transfer syrup to a small bowl; set aside.

Melt butter in pan over medium heat. Add pear to pan; cook 3 minutes or until soft, stirring frequently. Return syrup to pan; stir in fresh lemon juice, vanilla, cardamom, and pepper. Cook 5 minutes or until sauce is slightly thickened.
Makes 2 cups (serving size 1/4 cup) Per serving: Calories 131, Fat 1g, Cholesterol 3mg, Protein 0.2g, Fiber 1.3g

Both recipes from Cooking Light, December 2006