Chocolate Chip-Cranberry Pancakes with Flaxseed

I have been reading through Nigel Slater's book Tender, A cook and his vegetable patch.
Let me come back to that.

My husband and I, for a cheap date, like to go to bookseller stores and flip through books and magazines. Before you get your feather's ruffled, know that this is how I compile lists of books I like, and thereby wish to purchase, and recommend books to others. While I sit, drooling over cookbooks and critiquing the picture-less, he listens with half an ear and and looks at awkward family photos.
On one of these occasions, I had just finished going through another vegetable cookbook, disappointingly filled with disgusting-sounding cold soups, vegan sides and entrees (filled with processed meat and cheese substitutes), bland salads and fiber-laden desserts, when I told my husband, in a very frustrated manner, that there were no normal vegetable cookbooks. I should know. I have looked through a lot of them. And when I say a lot, I mean A LOT.  The aforementioned list is what I frequently find. I told my husband that there are no vegetable cookbooks for people who are not vegetarians. I love vegetables. I try to prepare proper amounts of them for my family, and I would like a little variety, once in a while.

After having said this, my husband responded, "Write one." We soon left. The next time we were at the booksellers, I found it. Nigel's book. I flipped it open and literally, tears came to my eyes. Number one, he is a gardener. I love gardening. I love growing vegetables, and making things from them. A lot of gardening books do not tell you when to pick your product. You just sort of have to guess, or look it up on the Internet. Not Nigel's book. He tells you how to plant, when to plant, what bugs like your garden, when to pick, how to pick,  and most importantly, what to do with what you picked. I am reading through this vegetable cookbook like the tome of knowledge it is.

I absolutely adore British authors (Nigella Lawson is another favorite), and I always feel like my vocabulary has been widened after reading their books. One such recipe that is currently stuck in my mind is dredged and fried cauliflower with salsa verde. I don't even like cauliflower and that sounds pretty amazing. I just can't wait to try it. I have stocked my fridge with brussels sprouts and broccoli, in anticipation of the wondrous things I am going to try. His carrot cake with mascarpone frosting sounds delicious, and the roasted pork with plum sauce.
He gives you stacks of ways to make different veggies, just little ideas, and then complete recipes. Another thing: the entire book is categorized, alphabetically, by vegetable. Just wanted to let you know.

In other news, I made these pancakes and they are good. It seems like I can't make pancakes enough around here. Also, don't go overboard on the flaxseed. If your body is not used to it, you will be in pain.


Chocolate Chip-Cranberry Pancakes with Flaxseed

Adapted from Williams-Sonoma Cooking at Home
 2 eggs
2 cups flour
2 Tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoons salt
2 cups buttermilk
4 Tablespoons butter, melted
1/2 teaspoon almond extract
3 Tablespoons ground flaxseed

1/2 cup semi-sweet morsels
1/2 cup dried cranberries


In a bowl, beat the eggs until frothy. Add the rest of the ingredients, except the chocolate chips and cranberries, and blend until smooth. Fold in chocolate semi sweet morsels and cranberries.

Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on the surface evaporate quickly.
Pour 1/3 cup of batter onto greased skillet or griddle and heat for about 3 minutes per side, or until small bubbles form on the surface of the pancake and the edges begin to dry out. Flip over, and cook for another minute or two.



http://verygoodrecipes.com/breakfasts-of-the-world-challenge

Cranberry Bliss (Bars)

There is a definite nostalgia about holiday foods. They usually represent our ethnic heritage, cultural surroundings, and just plain old tradition. We have many such traditions. My family always has this ham on Christmas. We always have au gratin potatoes. Whether they come from a box, or they are these ones, or these ones, they are always there. We have croissants (not homemade) and corn. We used to eat popcorn and hot chocolate while we opened presents, but now the adults want something more substantial.

A breakfast casserole that my mom discovered has been present the last few years, but I think we are moving away from that and on to something that takes less effort. Nobody wants to be stuck in the kitchen on Christmas morning. Well, maybe I do. But nobody wants to wait for it. This year I think I am going to make a Christmas punch (if I can convince someone to buy me a vintage punch bowl).

This recipe is for a new favorite, one that I hope will find its way to your list of seasonal favorite.

For the bar:
3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped (about 1/2 a cup)

For the frosting:

6 oz cream cheese, softened
4 Tablespoons (1/2 stick of butter), softened
grated zest of one orange, finely chopped
2 cups powdered sugar
3 oz (about 1/4 cup) white chocolate, melted (see below)

Preheat the oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray.
Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).

Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.

To melt white chocolate in the microwave: place white chocolate chunks into a microwave safe bowl. Microwave on high for 30 seconds. Stir. Microwave in 10 second increments, stirring thoroughly each time until the chocolate is smooth.

http://verygoodrecipes.com/white-christmas-challenge

Pear and Cranberry Gingersnap Crumble

Today marks one week to the signal of the beginning of the Christmas season. Black Friday. Black Friday starts at midnight for some stores in my area. I, for one, have never been a fan of black Friday. I might have gone this year, with stores opening at midnight, because I can do late night shopping trips. I don't think I will ever, ever, get up at three or four in the morning to go shopping. I would get up at three or four in the morning to bake, or something along those lines, but never to shop. I am not much of a shopper. I am a 'get in there, get it, and get out of there' kind of girl. My dad, on the other hand, is a shopper. What ever shopping gene is out there he got double and I got none. It used to make me crazy. I felt like there was no sense in looking at all of said item, if a perfectly good one was sitting right in front of me.
That said, I am looking forward to the baking I will be doing next week, especially since my mom and I are hosting our annual holiday boutique starting on black Friday. I will be furnishing hungry shoppers with biscotti, scones, savory breads, pumpkin loaves, and apple turnovers. Now that gets me excited.
I wanted to share a little treat I discovered over at my new favorite blog. I have made a very few small changes in the recipe, here it is in its entirety.

I made this for a little get together we had a few weeks ago, after I read about it on her blog. I fell in love instantly, and a star was born. We had quite a bit left over, so I got to enjoy it again and again. I also had to hold the food for over an hour and it held up quite well. This is absolutley perfect for a potluck or any similar get together you have coming up over the next week, or just make one and bring it to a neighbor or friend who doesn't have family around for the holidays.

I served mine with vanilla bean ice cream, the author suggests using freshly whipped cream.

Topping1 cup flour
1/4 cup sugar
3 tablespoons packed brown sugar
1 cup gingersnap crumbs ( about 16 storebought cookies)
1/8 teaspoon ground ginger
1/8 teaspoon  salt
Pinch of  pepper
1/2 cup ( 1 stick) unsalted butter, melted and cooled

Filling2 pounds (about 4 to 5) large ripe pears (I used Anjou) peeled, halved, cored and sliced 1/4 inch thick
3/4 cups dried sweetened cranberries
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup sugar
2 tablespoons cornstarch

Put cranberries in a bowl with 1 cup of water for about an hour.
Preheat the oven to 350°F.
Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
Drain the cranberries.
In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan.
Sprinkle the gingersnap crumble over the fruit. Place in the oven and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs.

Stuffed or Dressed? (Stuffing)

I know many people who, oddly, don't care for stuffing that much. I say, what kind of stuffing have you had? I imagine it must be some horrible rendition in some horrid school cafeteria. Or perhaps your great-aunt made it with something you didn't like in it-raisins, oysters, celery, onion, etc. Which are not bad things, but if you don't like them or the way they are cooked it can ruin your stuffing experience.

I love stuffing. I know we really should call it dressing, because we never actually stuff the bird, but we always just call it stuffing. I love it and we only have it a few times a year! Recently I have begun making it when we have a roasted chicken, which happens several times a year, and also when we have ham (a twice-a-year occasion). I like it anyway it comes. I even order turkey dinners at restaurants because I just love stuffing and gravy! At a restaurant I worked at, we served several Thanksgiving banquets the week of, and the sous-chef knew of my affair with stuffing and saved me a large portion each time. I still ate plenty on Thanksgiving! A few years ago, I discovered an absolutely delicious stuffing recipe, and it has become a family favorite. It has bulk sage sausage, apples and cranberries in it. I always make one pan of that stuffing, and one pan of plain (for the unadventurous). I usually have none of the sage stuffing left. You can make the stuffing with a box mix, and just add the additional ingredients, or make it from old bread that you baked in the oven until its dried. If you use your own bread, just saute some finely chopped onions and carrots with the sausage, and season with salt and pepper.
I make this early in the day on Thanksgiving, and I put it all in a pan, cover with foil, and reheat while the Turkey is resting. I know I have mentioned Thanksgiving a lot, but I think its time we serve stuffing all throughout the year, instead of making it wait until Thanksgiving to make its appearance on our table. Let us have a stuffing revival!
 
Sage Stuffing
1 lb sage sausage (homemade or purchased)
2 boxes stuffing mix, any brand
-either
4 cups water
1 Tablespoon plus 1 teaspoon chicken bouillon,
-or
4 cups homemade chicken broth
2 small apples (crisp, sweet apples like gala, pink lady, fuji or jazz are best)
1/3 cup dried cranberries

Brown sausage in a large pot over medium-high heat.. Add apples and cook, stirring for about 1 minute. Add stuffing mix, dried cranberries, water and bouillon (or homemade chicken stock), and turn off heat. After thoroughly combined, transfer to a 9x13 glass baking dish. You can cover and reheat at 350 for about 25 minutes.