Category:  Breads, Crêpes, Pancakes & Puddings

Home » Archive by category "Breads, Crêpes, Pancakes & Puddings" (Page 4)

Chocolate Valentine Pancakes

In Breads, Crêpes, Pancakes & Puddings, Holidays On February 5, 2011 2 Comments

I think a Valentine’s Day celebration with a lover definitely starts in the morning. The question is this – should these luscious chocolate pancakes be served before or after?

No matter when you decide to serve the pancakes, be sure to complement the rich chocolate tones with red raspberries, a dusting of powdered sugar and candy. Whatever pleases the eye is sure to please the palate and the heart. Happy Valentine’s Day!

Prep time: 15 to 20 minutes
Cook time: 5 to 8 minutes
Makes: Six 5-inch pancakes

Ingredients:
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa
3/4 teaspoon baking powder
1/8 teaspoon salt
1 large egg
1/3 cup granulated sugar
1 tablespoon vegetable oil
1/2 cup milk (whole, 2% or 1% milk fat – nonfat milk will result in a thin batter)
2 tablespoons unsalted butter
One 4-inch heart-shaped cookie cutter
Five-Minute Raspberry Coulis (found in our Recipes, under “Desserts, Creams & Sauces)
Powdered sugar, for dusting
2 to 6 Valentine chocolates, for garnish (optional)

1. In a 2-cup mixing bowl combine the flour, cocoa, baking powder and salt; set aside.

2. In a 3 or 4-cup mixing bowl, whisk together the egg, sugar, oil and milk to combine. Gradually stir in the dry ingredients, mixing until batter it is smooth.

3. Place a 12-inch nonstick skillet on stove burner set on medium heat. Lightly butter the skillet and pour a scant 1/4 cup batter three times onto the skillet to form three pancakes set 1 inch apart from each other.

4. Cook pancakes on medium heat, 2 to 4 minutes per side. To avoid blackening, check underside of one pancake after 1 minute with a nonstick spatula.

5. Carefully flip the pancakes and cook other side 2 to 3 minutes.

6. Transfer the pancakes to a covered container to keep warm; set aside.

7. Pour remaining batter in skillet to form three more pancakes. Repeat cooking instructions.

8. Lay the six pancakes, side by side, on a flat surface.

9. Using a heart-shaped cookie cutter, cut out 6 hearts (remaining pancake shreds can be enjoyed later as a snack).

10. Divide the heart-shaped pancakes evenly among two dinner plates (set three pancakes per plate in a horizontal row).

11. Garnish pancakes with the raspberry coulis and dust with powdered sugar. Set a chocolate over center pancake in each plate. Decorate with remaining chocolates.

These chocolate pancakes can be served with maple syrup, if desired.

Text and Photographs ©2011 Nancy DeLucia Real

Celebrating Chanukah – Potato & Chives Latkes

In Breads, Crêpes, Pancakes & Puddings, Holidays, Vegetables On December 4, 2010 9 Comments

Lasting eight days, Chanukah, also known as the “Festival of Lights”, is a Jewish holiday  which commemorates the rededication of the Holy Temple (Second Temple) in Jerusalem. At Chanukah, one of the traditions occurring in Jewish homes is the lighting of a candle on a Menorah – a candelabrum – in a prayer at dinnertime. Over the years, I have been invited to my Jewish friends’ homes in order to participate in such a joyous celebration.

A popular side dish served at Chanukah dinners consists of potato pancakes called “latkes”. Latkes are crunchy on the outside and deliciously sweet inside. I finally learned how to make them with an added accent of chives. Serve these latkes as tradition has it – with applesauce and sour cream. Enjoy.

Active prep time: 10 to 15 minutes
Inactive prep time: 4 minutes
Cook time: 16 minutes
Makes: 6 to 7 latkes

Ingredients:
1 pound Russet potatoes (approx. one large)
1 small white or brown onion
1 teaspoon salt
1 large egg
Dash ground black pepper
1 tablespoon all-purpose, unbleached flour
1 to 2 tablespoons minced fresh chives
¼ cup vegetable oil
¼ cup olive oil
8 ounces (1 cup) ready-made applesauce
8 ounces (1 cup) sour cream

1. Peel and grate potato into a large bowl with cold water. Peel and grate the onion into the same bowl; stir in ½ teaspoon of the salt. Let mixture soak 1 to 3 minutes.

2. Meanwhile, in a 4-quart mixing bowl, beat together the egg, remaining ½ teaspoon of salt, black pepper, flour and chives. Set aside.

3. Drain the potato-onion mixture in a colander, pressing down to remove excess water.

4. Transfer the drained potato-onion mixture to a cheesecloth or clean white kitchen towel; roll up and squeeze out excess water.

5. Stir the potato and chives into the egg mixture and blend with a fork until uniform.

6. Heat both oils in a 12-inch, nonstick skillet until oil is hot but not smoking.

7. Measure ¼-cup potato mixture into hands and form a round, flattish shape.

8. Place the flattened potato mixture in hot oil, pressing down with a spatula to form a 4-inch pancake (latke).

9. Measure and prepare 2 more flattened potato mixtures in skillet and cook 3 to 4 minutes per side, on medium-high heat, until latkes are golden brown.

10. Drain on paper towels on a platter.

11. Serve latkes hot, accompanied by applesauce and sour cream. Latkes usually accompany beef brisket or other roasted meats.

Note: If oil is not hot enough, the latkes will be oily.

Text and Photographs ©2010 Nancy DeLucia Real

Columbus Day Corn Bread

In Breads, Crêpes, Pancakes & Puddings, Holidays On September 29, 2010 0 Comments

Lately, I’ve been thinking of our October holiday honoring Christopher Columbus who arrived in America in 1492. I imagined him stepping off his ship in America, encountering an indigenous culture and new culinary delights – some made with corn or "maize". This idea inspired me to kick up our usual cornbread recipe with different ingredients. To test my invention, I recently brought this cornbread to work and set it on our kitchen counter. Everyone seemed to like it because it disappeared in under an hour – Happy Columbus Day!

Prep time: 20 minutes
Bake time: 25 to 30 minutes
Servings: 12 to 14

Ingredients:
1 small zucchini, cut in chunks
1 small carrot, cut in chunks
1/2 red bell pepper, cut in chunks
2 tablespoons vegetable oil
1 teaspoon salt
1-1/4 cup yellow cornmeal
1-1/4 cup all-purpose, unbleached flour
1-1/2 tablespoons baking powder
2 large eggs
1/3 cup granulated sugar
1/2 cup vegetable oil
1/2 cup milk (whole or 2% milk fat)

1. Heat oven to 400˚F. Grease and flour a 9-inch spring form pan or regular cake pan; set aside.

2. In a food processor, pulse-blend the zucchini, carrot and bell pepper chunks until chopped but not mashed; set aside.

3. In a 12-inch nonstick skillet, heat the 2 tablespoons oil and stir fry the chopped vegetables on medium high heat for 1 to 2 minutes.

4. Stir in 1/4 teaspoon salt, transfer the vegetables to a plate and set aside to cool.

5. Meanwhile, in a 2-quart mixing bowl, combine the remaining 3/4 teaspoon salt, cornmeal, flour and baking powder; set aside.

6. In a 4-quart mixing bowl, with a wire whisk, mix the eggs and sugar until uniform.

7. Stir in the oil and milk. With a wooden spoon, add the combined dry ingredients and mix until blended – do not overmix.

8. Gently stir the cooled vegetables into the batter; pour batter into prepared pan.

9. Set the pan on a rack positioned in center of oven for 25 minutes.

10. After 25 minutes, check doneness by inserting a pointed knife in center of cornbread – knife should come out clean. If knife has wet batter around it, bake cornbread for an additional 5 minutes.

11. Remove cornbread from oven and set on a counter to cool. When it is warm, loosen and remove spring form pan sides and slice the cornbread. If using a regular cake pan, loosen sides of cornbread with a knife and flip onto a flat plate. Slice and serve.

Enjoy the warm cornbread with soups, stews or chili.

Text and Photographs ©2010 Nancy DeLucia Real