Harvest Apple Æbleskiver

 

This is a seasonal adaptation of the basic æbleskiver recipe that I posted yesterday.  By substituting some of the buttermilk with apple cider, and adding some cinnamon and nutmeg, this makes a heavenly autumnal breakfast.  Since I rarely have buttermilk on hand when I get the whim to make these, I use the substitution described in the previous recipe.  For this particular version, I use a tablespoon of apple cider vinegar combined with milk to get a buttermilk-like result.  I think the best way to enjoy these is with some warm apple butter and a little plain yogurt, but they can also be served with butter and maple syrup.

Harvest Apple Æbleskiver

1 tablespoon apple cider vinegar, plus enough milk to make up 1 cup of liquid

6 egg whites

6 egg yolks

1 cup apple cider

2 cups flour (I use whole wheat)

2 tablespoons honey

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

Oil or cooking spray

Powdered sugar (optional)

1. Combine vinegar and milk and let stand at least ten minutes.
2. Beat egg whites until stiff peaks form.  Set aside.
3. Beat yolks until lemon-colored.  Mix in milk, cider, flour, honey, spices, baking soda, and salt.  Gently fold in beated whites.  
4. Heat æbleskiver pan over medium heat.  Place small amount of oil or cooking spray in each cup of pan. Fill each cup about 2/3 full with batter.  Cook until batter bubbles up a bit and is set around edges.  Turn puffs with a toothpick or wooden skewer and cook until completely set.  (This will vary depending on your pan-- one of my pans takes a few minutes longer than the other, so you'll have to experiment with what works best for you.)  Roll finished æbleskiver in powdered sugar, if desired.

Yield: 75-80 puffs

Danish Æbleskiver

After posting my Grandma Taylor's bread recipe, I started thinking about my other paternal great-grandmother, Grandma Adeline.  

Really, it's only natural.  

You see, the two of them were the best of childhood friends and remained close throughout the years.  I'm sure they were tickled pink when my grandparents began courting and eventually married.  Adeline's family came to the United States from Denmark.  Ever since I was a little girl, my family would make æbleskiver for breakfast on special occasions to honor this heritage.  Now that I have a family of my own, I happily continue on the tradition-- which has become a special treat for my kids.

Æbleskiver are basically pancakes, except that they are spherical and puffy-- kind of like a popover.  You bake them in a specialized cast iron pan, which is fairly easy to find.  Sometimes they are marketed under the very Americanized trademark "Puffy Pancake."  I've seen them regularly at Bed, Bath, and Beyond in addition to stores that specialize in cast iron ware, such as Dutch ovens.  It is also worth the investment to purchase two pans if you are going to be making æbleskiver for more than just a couple of people.  As you can see from the picture, a pan only makes seven puffs at a time.  And believe me, when you have a hungry crowd clamoring for more, seven at a time just doesn't fly.

You can serve æbleskiver just like American pancakes if you wish, with butter and maple syrup.  That's actually how my kids prefer them.  B and I like them with some homemade jam and a little bit of plain yogurt.  If you want to get authentically Scandinavian with this dish, a wonderful treat is lignonberry jam.  You can find it at IKEA and various online shops.

This recipe calls for buttermilk, but if you don't have any handy there is an easy substitution that works pretty well.  Simply add 1 tablespoon vinegar or lemon juice plus regular milk to make up 1 cup and let stand ten minutes.  1 cup of this mixture will equal 1 cup of buttermilk.   

Danish Æbleskiver  

6 egg whites

6 egg yolks

2 cups buttermilk

2 cups flour (I use whole wheat)

2 tablespoons sugar

1 teaspoon baking soda

1/2 teaspoon salt

Oil or cooking spray for pan

Powdered sugar (optional)

1. Beat egg whites until stiff peaks form.
2. Beat yolks until lemon-colored.  Mix in milk, flour, sugar, baking soda, and salt.  Fold beated egg whites gently to mixture.
3. Heat æbleskiver pan over medium heat.  Place small amount of oil or cooking spray in each cup of pan. Fill each cup about 2/3 full with batter.  Cook until batter bubbles up a bit and is set around edges.  Turn puffs with a toothpick or wooden skewer and cook until completely set.  (This will vary depending on your pan-- one of my pans takes a few minutes longer than the other, so you'll have to experiment with what works best for you.)  Roll finished æbleskiver in powdered sugar, if desired.

Yield: 75-80 puffs


Adapted from a recipe handed down from my Aunt Karen. 

The Marv 'n' Joe

After posting my grandma's homemade bread recipe, it was only natural that I follow that post with my favorite way to enjoy it. 

Back during our university days at Utah State, Bryson and I would often meet at Hazel's Bakery in the Taggart Center to grab a Marv n' Joe.  These melt-in-your-mouth open-faced sandwiches are the stuff of legend, and after we left Logan we started to go through withdrawal without our beloved snack.  So naturally, we set out to recreate them in our home kitchen.  During peak tomato season we enjoy these with great gusto and fanfare.


The Marv 'n' Joe

• thick slice of whole wheat bread 
• sliced tomatoes
• sliced provolone cheese
• extra virgin olive oil
• balsamic vinegar
• garlic powder
• salt
• pepper

1.  Preheat broiler.
2.  Brush whole wheat bread with olive oil and balsamic vinegar to taste.  Layer tomatoes on slice, sprinkle with garlic powder, salt, and pepper.  Place sliced provolone on top of sandwich, and place in oven.
3.  Broil on pizza stone or cookie sheet until hot and cheese just starts to bubble and brown.

Grandma Taylor's Whole Wheat Bread

Awhile back, my mom decided to take a look at my great-grandmother's whole wheat bread recipe and modernize it for our benefit.  Growing up, it was a staple in our home and nothing was quite as soothing as the smell of the homemade loaves baking in the oven.  My dad loves this recipe in particular because it uses honey-- rather than sugar or some other sweetener-- to get the yeast happy and bubbling.  It also adds a wonderful flavor to the finished product. 


I typically use this recipe as a jumping off point for whatever I feel like making at the time.  I frequently add oats and ground flaxseed to mine, and you can experiment as well.  Just make your additions with the dry ingredients and as long as your dough has the right texture after kneading-- pliable and elastic, you should be golden.


Enjoy one of our family's heirloom recipes!


Grandma Taylor's Whole Wheat Bread

• 3 cups very warm water
• 1/2 cup oil (I use canola or grapeseed)
• 3/4 cup honey
• 1 tablespoon salt
• 2 tablespoons instant yeast
• 8-10 cups whole wheat flour (It will vary slightly each time)
• 3/4 cup powdered milk
• 1/4 cup gluten

1.  Stir oil, honey, salt in warm water in a large mixing bowl to combine.  Add yeast and stir gently.  Let rest for about 10 minutes as the yeast activates.  (I grind my wheat while during this time.)
2.  In a separate large bowl sift 6 cups flour, powdered milk, and gluten.  After yeast has started to activate, stir in flour mixture, a few cups at the time.  (I use my stand mixer's dough hook to combine.)  After flour mixture is combined with wet ingredients, add additional flour in 1/2-cup increments until ideal dough consistency is achieved.  Knead dough for 10-12 minutes.  Scrape sides of bowl and cover with cloth and let rise until double, about 1 hour.  
3.  Punch dough down and separate into 3 portions, kneading each briefly.  Form into loaves and placed in greased bread pans.  Cover with cloth and let rise until double, 45-60 minutes.  Place in preheated oven and bake.  After baking, let rest in pans 5-10 minutes, then remove and allow to cool on racks.

Depending on your type of bread pan (metal, glass, etc.) and oven you may have to experiment with the baking temperature.  I have metal pans and bake my loaves in a 325 degree oven for 30 minutes. 

Chocolate Zucchini Bread

This time of year we pretty much have zucchini coming out of our ears. For awhile I've been searching for the perfect chocolate-zucchini bread, but haven't been particularly thrilled with any of the recipes I've stumbled upon. So I decided to get creative and make it up as I went along. Keeping the ingredients fairly healthy for the most part allows this yummy treat to be an indulgence without the guilt attached to the typical sour cream-laden quick bread. Also, since quick breads freeze fantastically, go ahead-- make a bunch! You'll thank me when the weather turns cold.

Chocolate Zucchini Bread

• 1/4 cup butter
• 2 1/2 cups sucanat (or substitute with regular sugar)
• 3 eggs
• 1/2 cup grapeseed oil (or substitute with canola oil)
• 1/2 cup unsweetened applesauce
• 2 cups grated zucchini
• 1 c plain yogurt
• 2 tsp vanilla extract
• 3/4 cup cocoa powder (if you don't like your chocolate on the dark & rich side, you may want to scale this back to 2/3 or 1/2 cup)
• 2 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp nutmeg
• 3/4 cup chocolate chips
• powdered sugar (optional)

1. Preheat oven to 350°. Grease three 8x4 loaf pans well.
2. In a large bowl, beat butter and sugar well for several minutes. Add eggs, one at a time and mix until combined. Add oil, applesauce, zucchini, and vanilla, blending well. Fold in yogurt.
3. Combine cocoa, flour, baking soda, salt, and nutmeg in a large bowl. Reserve 2 tablespoons of this mixture in a small bowl. Mix the dry ingredients (the larger portion) with the wet ingredients, stirring just until combined. Mix the two tablespoons of reserved dry ingredients with the chocolate chips, stirring to coat. Fold in chocolate chips to batter. Pour batter into prepared loaf pans.
4. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let loaves rest on a cooling rack in pans for 15-20 minutes before removing. Cool completely on rack. Dust with powdered sugar, if desired.

Simple Garden Ratatouille Pasta

It's that time of the year again, when the garden literally seems to explode with more vegetables than an entire community could reasonably consume. If you're looking for a quick & easy dinner that uses up tons of veggies in a flash, you have found your recipe, my friend.

Sautéed veggies are mixed with red ripe tomatoes, herbs, & garlic to create a wonderful topping for pasta, rice, or simply enjoyed on its own. Pixar references aside, it's also pretty kid friendly for such a veggie-heavy dish. A certain preschooler in our household loudly protested over the eggplant in her dinner until she gave it a taste. (The rule in our home is you have to at least try one bite before you refuse a meal.) There was no complaint from thereafter. And if I recall correctly, she was one of the first to completely clear her plate!

Served on top of whole wheat egg noodles (we use the yolk-free variety), this is a yummy light dinner on its own, or add some grilled chicken to make it more substantial.

So from our family to yours, I bring you one of our staples this time of year.

Simple Garden Ratatouille Pasta

• 2 cups chopped eggplant
  
• 1 1/2 cups chopped zucchini
• 1 1/2 cups chopped yellow summer squash
• 1 cup chopped onion
• 1 tsp extra virgin olive oil
• 1 1/2 tsp sea salt
• 6 oz whole wheat egg noodles
• 3 cups red ripe tomatoes
• 1 T chopped fresh oregano
• 2 T chopped fresh basil
• 2 cloves minced garlic
• freshly cracked black pepper, to taste
• 4 tsp finely grated Parmigiano-Reggiano

1. Sautée the eggplant, zucchini, summer squash, and onion in large pan coated with 1 tsp olive oil over medium-high heat. Cook until slightly browned and tender, about 8 minutes.
2. Meanwhile, prepare your egg noodles according to package directions.
3. Add tomatoes, herbs, garlic, and pepper to sautéed vegetable mixture. Bring to a boil, reduce heat and simmer for about 5 minutes, stirring occasionally.
4. Drain pasta, place on platter, and top with vegetables. Sprinkle with Parmigiano-Reggiano.

Calories: 224; Total Fat: 3.1 g; Cholesterol: 1.3 mg; Sodium: 830 mg; Carbs: 47.5 g; Fiber 9.3 g; Protein: 9.8 g

Tips: If you're using a big store-bought eggplant, you may want to sprinkle some salt on the chopped pieces and let 'em sit a few minutes before using. Sometimes they can be a little bitter, and the salt draws out that taste. Just rinse before adding to the recipe. Also, feel free to use dried herbs instead of fresh-- 1 tsp dried = 1 T fresh.

By Way of Introduction...

It is a semi-little known fact that I studied culinary arts while in college.

Actually, it was the predominant reason for my packing up and leaving Zoobieville and transferring to the spot where the sagebrush grows. I left the Y with the intention of pursuing my culinary ambitions at USU, hoping to land an internship with Martha Stewart Living, like fellow alumnus Tara Bench.

It just didn't work out the way I had anticipated.

After some drastic changes were made to the school's program, I became disenchanted with things and decided to switch majors. I resolved to attend culinary school after graduating with my bachelor's degree. But life intervened, as it has a tendency to do.

And for that, I'm grateful.

I love my life. I'm thankful that my passion for cooking led me to Utah State, even if my ambitious dreams didn't come to fruition-- because that decision ultimately is what allowed Bryson and I to meet. Today I don't work in a fancy schmancy office in Manhattan, creating fabulous culinary concoctions. But to be honest, I'm not certain I'd be happy doing that sort of thing at this point in my life. I may lead a quiet little life in small town America, but you know-- my life feels anything but little and small. It is full of depth, richness, and love. And those are qualities that I wouldn't trade for prestige and wealth any day of the week.

Oh, and I still love to cook.
Hence, the new blog.

This new site is basically born out of a purely selfish desire to better catalogue my adventures in the kitchen. I am constantly trying out new recipes and tweaking things to better suit my preferences. Because-- confession time-- I am kind of a food snob.

Which is not to say I don't enjoy a good green Jell-o salad from time to time like any other good church-going Mormon. I do. But when I cook for my family, that isn't a staple on our dinner table. We tend to eat seasonal, whole foods-- many of which come from our home garden. Because Bryson and I are hobbyist athletes, I also collect a lot of pre- and post-workout recipes. But because we are huge believers in keeping all things in moderation, we indulge sporadically in wonderfully rich entrees and desserts. Add into the mix a huge love of ethnic foods-- particularly Indian, Italian, and Mexican-- and there just isn't much by way of a single cookbook that addresses our family's palate.

Which is why my bookcase shelves are covered in a myriad of cookbooks and back issues of Cooking Light, Martha Stewart Living, Gourmet, Clean Eating, and Oxygen.

And to be honest, I'm growing tired of the clutter.

So, I'm going digital with my recipe collection-- and decided to share. Because, you know, I'm kinda nice and stuff. Hopefully you find something here that nourishes you-- body and soul. For when it boils right down to it, that's the essence of good food-- in my opinion.

Let's get cooking.