Zucchini Biscuits

November 20, 2014


So, first of all, I should tell you: these are not biscuits.  They’re not glorious circles of dough filled with butter that steam into multiple layers that can be separated and slathered with even more butter.  Preferably softened.  Preferably with a bit of honey.


Nope! That’s not what these are.  Instead, these are patties, filled to the brim with shredded zucchini, flavored with basically the best things that ever flavor zucchini: olive oil, lemon and garlic.  But these are also topped off with some feta and almond flour.


I mean, c’mon.  These are amazing.  Glorious like the biscuits, if you will.  But who wants a patty?  Who wants a patty at a time of year when there are so many amazing food options that you get to be the most discriminating and picky person about food ever?  So we’re going with biscuits.  Let’s call it marketing.  Done.


But I will say that these will be such a lovely, unexpected dish at your Thanksgiving table!  They have so much summer like flavor, but formed into something so holiday comforting.  Instead of butter and honey, have it with the sweet and nutty beet dip, and that bite will be so extremely complete that you may not even reach for an actual biscuit.  You let me know.


Zucchini Biscuits (recipe generously shared by http://beyondtheaubergine.com/)

3 zucchinis, shredded, by hand or in a food processor

1 onion, diced finely

1 large, or 2 small cloves garlic, minced finely

zest of 1 lemon

10-15 leaves of basil, torn

1 egg

100 grams feta cheese, crumbled

100 grams, about 1/2 cup,  almond flour

50 grams, about 1/4 cups, regular bread crumbs or panko

olive oil

1. Preheat oven to 400 degrees.

2. In a medium pan, saute onion in 1 tbsp. of olive oil, until translucent and just starting to brown.  Add garlic and cook for an additional minute.

3. Add the zucchini and stir and cook the zucchini is fully cooked, and there is minimal water left in the pan.  This should take about 10-15 minutes.  Add lemon zest and basil leaves and stir to distribute evenly.  Add salt and pepper to taste.

4. Let mixture cool slightly, until it can be handled.  Transfer mixture to a large bowl.  Add the egg, and crumbled feta and mix into the zucchini.  Add almond flour and panko until well distributed.  If the mixture still seems too loose, and cannot be formed into balls, add a little more panko.

5. Line a baking sheet with parchment paper.  With a tablespoon size spoon, scoop out zucchini mixture, form into a ball shape, and place on the prepared pan.  Repeat until all the zucchini mixture has been used.  Brush the top of all of the biscuits with a little more olive oil.

6. Bake for about 20 to 30 minutes, or until the biscuits are fully cooked through, and they are just starting to brown.

Beet and Walnut Dip

November 13, 2014


If you think about it, Thanksgiving is really a holiday for vegetarians.  No, really!  Take out that turkey centerpiece, and what are you left with?  A vegetarian’s dream, that’s what.


Not only can most dishes on the Thanksgiving table be vegetarian, but there is also the willingness to make vegetable dishes that are typically shunned.  Thanksgiving makes people adventurous!  Are brussels sprouts really on everyone’s dinner table on any other day but that certain Thursday in November?  Is cauliflower really that beloved?  Can you even pronounce rutabaga and parsnips in February?  Probably not, I gather (mostly from assumption), so we should all capitalize immediately!


Including me!  I’m throwing beets into the mix!  Beets can be so intimidating, I know.  It’s the red.  But once an easy roasting is done, you are left with an earthy, root vegetable flavor that can serve as a blank palette for anything.


Let’s be honest, this dip is perfect for the holiday plate.  It adds such a pop of color, for one.  But it also has an extremely balanced sweet, sour, salty flavor that it tastes amazing on pretty much anything I eat it with.  Especially the zucchini biscuits that I’m planning on posting next week.  Yep, we’re really taking these vegetarian Thanksgiving side dishes making by storm.  This is what I call a Thanksgiving teaser.


Beet and Walnut Dip (recipe slightly adapted from 101 Cookbooks)

4 small/medium beets, or 3 large beets, washed and trimmed
5 plump Medjool dates
4 garlic cloves, peeled and smashed
juice of 1 lemon
1/2 cup chopped toasted walnuts
salt, to taste
3 tablespoons creme fraiche, plain yogurt, or sour cream

Preheat the oven to 400F with a rack in the center. Scrub the meets thoroughly, and wrap individually in aluminum foil, still wet.  Place all the beets on a baking sheet, and roast for 50-70 minutes, depending on the size of the beets.  You will know that the beets are fully cooked when you can easily stick a fork through the beets.

Place the dates in a glass bowl, and pour about 2 tbsp. of warm water over dates. Jostle around a bit, and soak for at least 10 minutes.

When the beets are cooked and cool enough to peel, remove the skins (they will slide right off) and chop into cubes. Place in a food processor with the dates, walnuts, garlic, and lemon juice. Puree until the texture is to your liking.  Add salt, to taste.

Serve swirled with the creme fraiche, and chill until ready to serve.

Fried Apple Rings

November 3, 2014


I have always been fascinated by apple fritters.  They are basically chopped up apples that are barely held together with the least amount of batter possible, fried, and then doused in a silky sugar glaze.  They are apple-y fried goodness.  More fruit than dough.  More breakfast than dessert.  More fall than summer.  A beautiful, seasonal doughnut.


Needless to say, I wanted to make them.  And I almost did!  But as I pored over recipes trying to find the mix of the perfect one, I realized that apple fritters, with all of its virtues, is not a low maintenance morning treat.  There is warming of the milk involved, yeast, kneading, sifting, cooling, waiting…many, many steps.  And even though I’m sure they would be worth it, I wanted something immediately.


Enter apple fritters’ low maintenance cousin: fried apple rings.  These things are deception at their best!  They’re shaped like doughnuts!  Point for fried apple rings! Plus they have all the properties of apple fritters: crispy fried dough barely surrounding a raw apple that warms and softens, keeping its authentic flavor, with all of the warm flavors of fall.  And the best part of the chiller, dare I say, cooler, treat: they’re ready in minutes, and you can eat them immediately thereafter.


I’m sure I will make authentic apple fritters at some point during the lifetime of this blog.  And when I do, I will certainly justify my decision to do so.  And hopefully, you will join me!  But for now, I ask you: why wait?


Fried Apple Rings (adapted from Joy the Baker)

juice of 1 lemon

4 apples

For dry batter:

1 cup flour

2 tablespoons corn starch

For the Milky Batter:

2 tbsp.  granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk

1 large egg

For topping:

1 cup sugar

1 tbsp. cinnamon

oil for frying

In a medium, wide-rimmed bowl, whisk together the topping of sugar and cinnamon. Set aside.

In an another medium bowl, whisk together flour and cornstarch.  In yet another bowl, whisk together milk, egg, spices, baking powder and salt.

Prepare apples by slicing them into about 1/3-inch thick rings.  Use a small biscuit cutter to cut out the core.  You can also core the apples with an apple corer first, and then slice them.  Soak all of the apple rings in the juice of 1 lemon.

Soak apple slices in milky batter mixture.  Set the panko mixture next to the milky batter.  Heat a heavy bottom sauce pan with 2-inches of oil to 350 degrees F, measuring heat with a candy/fry thermometer.

When oil has reached 350 degrees F, or, when it seems ready when tested with a bit of flour, fry the apples.  Using a pair of tongs to remove a few rings from the milky batter, and coat in the flour mixture.  Once throughly coated in dry mixture, use tongs to carefully place rings in hot oil.  Fry about 4 rings at once.  Fry until golden brown, flip over and fry until golden.  Remove from oil, place on a paper towel and fry the rest of the apple rings.  Then immediately coat with cinnamon sugar mixture, and lay onto a wire rack.  Bring the oil back up to 350 degrees before adding additional apple slices.

Keep the fried apples warm in a 200 degree oven while the others fry.  Serve immediately.


Kesar Peda

October 21, 2014


I don’t know when my love for milk started.  It was definitely not when I was a child.  Not that I hated it, milk was just not my first choice of beverage.  The “healthy” label that it was given kinda turned me off.  Which, of course, led me to will myself to have lactose intolerance.  Oh, those days.  Those sad milk-less days.


And then, all of a sudden, I discovered the wonders of dairy.  It is delicious.  So creamy, so satisfying and so, so good.  That is also when I discovered all of these Indian sweets that I had taken for granted and completely dismissed because they were milk based.  I don’t understand my younger self at all.  What was I doing with my life?!


Kesar peda were sweets that were always in the house growing up.  They were so much a part of the norm that I never really appreciated them…much like milk.  In fact, when I was researching about sweets to make for Diwali this year, I was really surprised at the number of times that this dish came up.  Was this really a dessert that people consider special?  Is this really made for holidays?


Yes, is the answer for both of those questions.  Because it’s amazing.  It’s whole milk cooked down until it’s thick and glorious, with some sugar, some spices, and basically you have every good thing in one little bite.  It’s basically an Indian spiced milk fudge.  Amazing.  Never again will I shun milk – look at what I almost missed out on!  Happy Diwali!


Want more Diwali ideas?  Here are some that have been posted before!

Kesar Peda (inspiration from here)

Sigh, no.  I don’t expect you to stand by the stove as your 1/2 gallon of milk boils down to nothing more than a cup.  So here’s a link to a shortcut recipe.  I haven’t tried it (mostly because I was so tired from making it the original way), but I can’t imagine that it’s not delicious.  Especially because when I was researching recipes for this dessert, the shortcut came up far more often than the long way.  Go figure.

1/2 gallon whole milk

1 tsp. ghee or butter

3/4 cup sugar

1/4 tsp. ground cardamom

1 tsp. saffron + 1 additional tbsp.

2 tbsp. cream

chopped pistachios or whole almonds for garnish

Heat a non-stick pan over low heat and add ghee or butter.  Brush it so it covers all of the pan, bottom and up the sides.  Pour in all of the milk.  The next process is a lengthy one.  Over the period of about 3.5 hours, the milk will reduce over low heat until it becomes a thick paste.  You will need to stir it about once every 20 minutes to ensure that it’s not sticking to the bottom of the pan.  At the 2 hour mark, you will be convinced that the all of the milk will evaporate into thin air, and you will be sad.  But keep at it.

Milk solids will start forming at the 3 hour mark, at which point you will want to stir more often.  When it’s very thick, but still has a little bit of liquid left to it, basically at the 3.5 hour mark, add the sugar and carefully stir it in.  You will curse yourself for doing this, because sugar adds liquid, and you wll think that all of that time you spent to get rid of the liquid was all for naught.  At this point, add the cardamom too.  Stir it all together.

It will take about another half hour for the mixture to be really thick.  Take the saffron, and heat it over a gas burner.  This activates it.  Add it to 2 tbsp. cream.  Mix that into the milk/sugar mixture.

Take the mixture off the heat and let it cool until it’s able to be handled.  Line a baking sheet with parchment paper.  Take some of the additional tbsp. of ghee and spread it on your hands to ensure that the mixture won’t stick to you.  Knead the picture until it is smooth.  Taking golf ball size pieces, roll each piece into a smooth ball, flattening it out slightly, and pressing down with your thumb, before placing it on the baking sheet.  Repeat until all the mixture has been used, adding more ghee to your hands, as necessary.

Place the nuts in the indentation and slightly press down to ensure that they have stuck.  I think that peda taste better chilled, but they can also be enjoyed at room temperature!

Warm Apple Crisp

October 13, 2014


Friends, I haven’t been apple picking this year.  You know, how much I love to go and pick the apples, go overboard, complain about it, and then make delicious things from these apples and look forward to doing it all the next year.  You know this!  And yet, this year, there are no over-ambitious 12 lbs. of apples in sight.  Nope.  There are only grocery store apples that I keep around to remind me that it’s fall.  Because I haven’t been apple picking this year.


And here’s a little secret I haven’t told you yet: I don’t even like apples!  Raw, that is.  I don’t like raw apples.  They make no sense to me.  You never know when one is ripe!  Will it be sweet, will it be sour, will it be grainy?  These are all questions that run through your mind as you anxiously pick one up and hope for the best.


I’m helping you avoid all of these things with this apple crisp.  It’s apples at their best – cooked!  And oh, man, the topping.  The crispy, sweet, topping that I love most in any crisps.  Unlike every other crisp that uses a separate thickener to make sure the fruit juices don’t run free, this recipe uses the actual topping mixed in with the fruit.  Which means, that underneath the oaty, brown sugary, nutty crackly topping, are the same flavors mixed with the slight tang of the apples.  They all meld into this almost honey and jam-like bottom that is only complete with a cool ice cream, melting on top.


Now, seriously – are you still going to eat that apple raw?!


Warm Apple Crisp (recipe slightly adapted from Joy the Baker)

5 to 6 medium-size apples, peeled, cored and cut into 1/4-inch slices. (About 7.5 cups)
2 tbsp fresh lemon juice
1.5 tsp cinnamon

For Topping:
1 1/3 cups all-purpose flour
1 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup old fashioned oats

Preheat the oven to 350. Generously grease an 8×8 baking pan with butter.

In the baking pan, toss the apple mixture with lemon juice, and then with the cinnamon until evenly coated. The apples should be just about to the top of the pan.

For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well.  Mash in the butter into the flour mixture until evenly distributed.

Take one full handful of the topping and toss it into the apple mixture, and mix well.  Spread the rest of the topping evenly over the apples.

Bake the crisp until the topping is crunchy and the apples are bubbling, 55-60 minutes.

Serve hot – serve with with vanilla ice cream.

Cannoli Cake

October 1, 2014


I know, I know.  What is a cannoli cake??  I actually wanted to name this post “pistachio cake with whipped ricotta and chocolate chip filling, topped with chocolate ganache.”  But that seemed to be a mouthful.  But now you know what a cannoli cake is!  Man, this is a really great start to this post.


This was yet another installment of my sister’s birthday cake.  I have to say, the cake is becoming harder and harder every year.  Mostly because she has the exact same criteria every year.  Must have some form of chocolate, but not be completely chocolate, must be really, really tasty, must be unique, must not be a repeat of the year before, must not be a repeat of any years before, must be a cake.


I mean, this doesn’t give me much to work with.  And after going back through the years, and realizing that I’ve already made cakes with a chocolate coconut combo, a chocolate orange combo, a chocolate chip cake, and a multi layered standard yellow cake with chocolate frosting, I felt a little tapped out this year.  I felt old, people.  This is the fifth installment of sister’s grand birthday cake extravaganza, and I needed to rest.


Per usual, I rested by looking up recipes, and felt that a pistachio cake would throw her for a loop.  It’s not standard (unique!), it has chocolate chips (some, but not all chocolate!), I had never made it before (no repeats!), and, oh man, with the pistachio paste and the pistachio oil, it looked so, so delicious (tasty!).  We ended up with an amazing cake, with so many cannoli flavors happening.  It was a pistachio party!  And, fine, I’ll say it: I can’t wait until next year to do this all again.


Cannoli Cake

Pistachio Cake (recipe from Tartine and Apron Strings)

  • 2/3 cup (190 grams) pistachio paste
  • 2 tbsp (35 grams) honey
  • 6 egg whites
  • 1¾ cups (280 grams) confectioners’ sugar
  • 1¼ cups(110 grams) blanched almond flour
  • 1/2 cup (75 grams) pistachio oil
  • 1/4 cup (55 grams) heavy cream
  • 1 cup (160 grams) all-purpose flour
  • 1½ tsp baking powder
  • 1½ tsp salt
  • nonstick cooking spray
  1. Preheat the oven to 350F.
  2. Combine the pistachio paste and honey in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low for 2 to 3 minutes, until the mixture turns into a sticky green paste. Scrape down the side of the bowl with a spatula.
  3. On low speed, add the egg whites one at a time, being careful not to add the next egg white until the previous one is completely incorporated. Stop the mixer and scrape down the side of the bowl after every 2 to 3 egg whites.
  4. Add the confectioners’ sugar and almond flour and, on low speed, paddle them in for 2 to 3 minutes, until the mixture thickens. Stop the mixer and scrape down the side of the bowl.
  5. Stream in the pistachio oil, followed by the heavy cream while paddling on low speed. Mix for 1 minute. Stop the mixer and scrape down the sides again.
  6. Add the flour, baking powder, and salt and paddle on low for 2 to 3 minutes, until the batter is smooth and thick.
  7. Spray an 8 or 9 inch round or springform pan with nonstick cooking spray and line the bottom with parchment paper cut out to fit the bottom of the pan.
  8. Pour and spread the cake batter in an even layer in the pan.  Tap cake pan on counter to knock out any air bubbles.  Bake for 40 – 45 minutes, checking for doneness starting at 35 minutes.
  9. To check for doneness, gently poke the edge of the cake with your finger: the cake should bounce back (like a sponge cake), and it should be golden brown on the sides and pulling away from the sides of the pan slightly.
  10. Take the cake out of the oven and cool in the pan for 15 minutes.  Invert cake to a wire rack and remove the parchment paper at the bottom. Turn right side up on the rack and continue cooling.
  11. Let cake cool completely.  With a sharp, serrated knife, split the cake into 3 even layers.  Assemble cake.

Whipped Ricotta Filling

  • 1 cup fresh ricotta (you can make it yourself, or buy fresh)
  • 1 cup heavy cream
  • 1/3 cup sugar
  • 1 tsp. vanilla
  • 1 cup mini chocolate chips (will use to fill cake when ready to assemble)
  1. In the bowl of a mixer, whip together sugar, vanilla and ricotta until very smooth – about 2 minutes.
  2. Remove ricotta from bowl, place into a separate bowl, and add cream to the mixing bowl (no need to clean it out first).  Whip cream until soft peaks form.
  3. Add the ricotta mixture back to the bowl and whip together until stiff peaks form.
  4. Place in the refrigerator until ready to use.

Chocolate Ganache and Topping

  • 1/2 cup dark chocolate chips
  • 1/2 cup heavy cream
  • 1/3 cup raw shelled pistachios, ground (reserve to top cake after filling and frosting)
  1. Make after the cake has been assembled, and ready to top with chocolate ganache.
  2. In a small pot, scald cream until just about ready to boil.
  3. Pour over chocolate chips and let it sit for 1 minute.  Whisk together until smooth.
  4. Pour right over the top of the cake, letting the ganache drip down the sides of the cake.
  5. While the chocolate is still warm, scatter pistachios right around the edges of the cake.

To assemble the cake:

  1. Put the bottom layer of the cooled cake on a serving tray.
  2. Spread half of the ricotta filling evenly on top of the cake, not spreading all the way to edges of the cake.
  3. Sprinkle with 1/2 cup mini chocolate chips.
  4. Carefully place middle layer on top of the filling.
  5. Spread second half of the ricotta filling on top of the middle layer of the cake.  Sprinkle with with second half of mini chocolate chips.
  6. Top with the last layer of cake.  Pour chocolate ganache over top of the cake and sprinkle with pistachios.
  7. This cake is best when it has had a chance to meld together in the refrigerator.  Let chocolate ganache cool, wrap with plastic wrap and let chill in the refrigerator for several hours.



Late Summer Peach Galette

September 16, 2014


I got a CSA box the other day.  My first one!  I mean, there was no way I could pass it up – it was pretty affordable, I only had to get it one time, and there was cheese in the box!  Cheese!  It was basically the best first CSA box one could ever get.


Of course I had no idea what I was getting.  So when it arrived, I was so happy to find beets!  And mushrooms!  And zucchini!  And cabbage!  And agretti?  Wasn’t so sure about that one.  Well, that and the cabbage.  But the reason why I’m writing this post is because the box also had a container of glorious donut peaches.  2 containers, actually.  It had two whole containers of donut peaches!


Alas, when you have so many peaches and mushrooms and agretti, it’s really quite difficult to get to everything in time.  And then you must bake with the fruit.  Which you’re totally fine with because you have been eating salads for the past week.  Cabbage salads, nonetheless.  (With a side of cheese!)  This is the perfect time to use the last of the stone fruit that we see at farmers market!  It could use a bit of sugar to amp it up, and everything is more lovely in a flaky pie crust, isn’t it?


Peach Galette (adapted from New York Times)

For the filling:

  • 3 cups sliced donut peaches
  • ½ cup sugar
  • Pinch of salt
  • Juice and grated zest of 1/2 lemon(optional)
  • 3 tablespoons cornstarch

Stir together peaches, sugar, salt and lemon zest until well-incorporated.  Mix in the cornstarch until it has coated all of the fruit.

For the crust:

  • 1/2 cup all purpose flour
  • ½ cup white whole wheat flour
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • tablespoons milk
  • 6 tbsp. butter, slightly softened
  • zest of 1/2 lemon

Whisk together both flours, salt, sugar, and lemon zest.  Work in the butter until the dough is crumb-like.  Mix in milk  and stir gently until dough forms.  Pat into a disk, wrap in plastic wrap and chill in fridge for at least 30 minutes. 

Preheat oven to 350.  Take out and roll into a 12 inch diameter circle.  Transfer to a baking sheet lined with parchment paper.  Arrange the peach filling on the crust, directly on to the dough, leaving a 2 inch border.  Fold over the 2 inch border of dough over filling, pleating as you fold to ensure the filling won’t escape. 


  • 1 egg, beaten
  • 2 tbsp. milk
  • 2 tbsp. raw sugar

Beat together egg and milk to make an egg wash.  Brush over crust of the galette.  Sprinkle the crust with raw sugar.  Bake for about 45-50 minutes until golden brown.  Let cool for about 20 minutes and serve warm or at room temperature.


Ginger Ice Cream

September 4, 2014


How did this happen?  How are we in September already?  Did the summer really just pass us by?  Didn’t I just tell someone that fall is still months away?  Is that Halloween decorations I see in the store?


Yes.  Yes, to all.  We are no longer gearing up for fall, we are in it.  Boots are showing up in the shops, pumpkin flavored things are already all the rage, and I’m sure that all that amazing summer produce will soon be a memory.  And even though fall may be my most favorite season at all, because, quite frankly, it’s the best ever, I still want to hold on the to summer for just a bit longer.


So, this is what I call my transition recipe.  It’s ice cream!  Hello, summer!  Cool, satisfying, perfect sitting outside on a rooftop when the warm sun is bearing down.  But it’s ginger!  Hello, fall!  Warm, crisp flavors that really embody the best of the coolness (literally) that is fall.


Enjoy some in your air-conditioned apartment, while you are online shopping for sweaters.  Eat some after a long walk outside in the last of the warm nights before picking up your dry cleaned winter coats.  Do you see what I’m doing here?  Yes, that is this ice cream.


Ginger Ice Cream (recipe adapted from Food52)

  • 3 1/2ounces unpeeled ginger root
  • cups whole milk
  • 4 tsp. cornstarch, mixed in a slurry with about 3 tbsp. cream
  • 1/4 teaspoon fine sea salt
  • 1 1/4 cup heavy cream (plus 3 tbsp. to mix with corn starch)
  • 2/3 cups sugar
  • tablespoons honey or golden syrup 
  1. Cut ginger root into long strips and place in small saucepan. Add just enough water to cover the ginger and bring to a boil. Bring to a rapid boil for exactly 2 minutes and remove from heat. Drain the water, and reserve the ginger root.
  2. Mix corn starch with just the 3tbsp. of heavy cream to make a smooth slurry in a small, separate bowl. Add the salt and mix. Set aside.
  3. Place ginger in a pot, and add milk, cream, sugar, and honey (or golden syrup). Bring to a rolling boil at medium high heat and boil for 4 minutes. Remove from heat and whisk in corn starch slurry.
  4. Return mixture to a boil and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from heat.
  5. Pour the mixture into a container, and store in fridge for a minimum of 12 hours, or overnight.  The longer it sits, the stronger the ginger flavor will be.
  6. When ready to churn, take out base, and pour through a fine sieve to remove larger ginger pieces, and any other smaller flecks.
  7. Churn ice cream until thick and creamy, according to your ice cream maker’s directions.  Freeze ice cream in the coldest part of your freezer for at least 4 hours before serving.

Blueberry Dumplings

August 25, 2014


I cannot begin to tell you how long I have been wanting to make these!  I do not even remember the first time I read about them or saw them on TV, and I was convinced about these.  For nearly every summer after that, I would think, nothing sounds more delicious – I must make these immediately.  But apparently, I do not not how to sell these as well, and whenever I asked anyone if they wanted to eat these with me, or tell them that I would be making these, I would get a resounding, “what?”.


Dumplings?  I don’t get it.  Are they steamed?  Well, yes, I would say.  Technically they are steamed, but not like the kind of you get at a Chinese restaurant.

Are they filled with blueberries?  No, more like surrounded by a sweet, thick blueberry soup!

So they’re not like empanadas, because I really like the thought of a blueberry empanada.  No, no…


And so it continued.  And along with that, I continued to delay making this.  But this year, I had had enough.  I saw the most glorious looking blueberries at the farmers market.  They were fresh, a deep indigo color, plump and ripe.  They were just dying to to be swirled into a jammy, sweet, tangy sauce that highlighted all of their summer flavor!  Drop in a mix between a biscuit and pancake like dough that are fluffy and soft and cakey and delicious, and you have yourself a brilliant summer dessert.


So market it as that the next time you want to make something.  Come over for a summer dessert, you say, and they will come.  And then you will have zero leftovers for the next day.  Eh, you win some, you lose some.


Blueberry Dumplings

For the dumplings:

2 cups flour
2 tsp. baking powder
3 tbsp. sugar
1/2 to 1 cup whole milk
1 stick butter, at room temperature
1/8 tsp. salt
zest of 1 lemon
Mix together everything until a smooth dough has been formed.  It should be thicker than a pancake batter, but softer than a scone dough.  If it seems too loose, add more flour, and too dry, add more milk.
For the blueberries:
1.5 quarts, 3 pints, or 6 cup blueberries
2 cups water
3/4 cup sugar
juice of 1 lemon
1 tsp cornstarch for slurry
Boil everything together in a shallow, wide pan.  Make slurry by mixing together cornstarch with 1 tbsp. of water.  Mix in slurry into blueberry mixture, and bring it back up to a boil.  Let everything boil for about 1 minute.  Using a 1 tbsp. measurement, scoop in dumplings into sauce, leaving enough room between each one and immediately turn the heat to the lowest setting and cover pan.  You may not be able to fit all of the dumpling dough the first time around.  Let steam for 30 minutes, flipping all of them over at the 15 minute mark.  Spoon out dumpling with a bit of sauce and serve warm with vanilla ice cream

Peach Pancakes

July 31, 2014


Just felt like a pancake kind of morning!






Don’t you think?


Peach Pancakes (adapted from Serious Eats)

2 large eggs, lightly beaten
1 1/2 cups milk
3 tbsp. butter, melted, plus extra for buttering pan
2 tbsp. packed light brown sugar
1 1/2 cup white whole wheat flour
1/2 teaspoon cinnamon
1/2 tsp. ground ginger
pinch of salt
1 1/2 teaspoons baking powder
2 peaches, diced in 1/4 inch cubes
agave or honey, for serving

Whisk together flour, cinnamon, ginger, salt, baking powder and sugar.  In the same bowl, add beaten eggs, milk, and butter.  Stir carefully to fully incorporate.  Fold in peaches.

Heat pan to medium high heat.  Melt about 1-2 tbsp. butter in pan.  Make pancakes by spooning 1/4 cup measured batter into the pan.  Cook for 2-3 minutes or until bubbles form around the edge of the pancakes.  Flip and cook for an additional 1-2 minutes, or until it’s browned.  Serve with a drizzle of agave or honey.


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