Buckwheat Blueberry Pancakes
January 1, 2012
2011 was not my favorite year, which seems silly when I think of all the giggles and thrills that graced the last 12 months. My son learned to swim, my daughter to climb trees with ease, our family to adventure by canoe. We ate a lot of very good food. The many good moments cannot, unfortunately, overlook the abundance of unexpected misfortune and challenges that betook my family and friends. We are all looking forward to a better 2012.
I am hard up to think of a better way to start a day (or a year) than with a tall steaming stack of pancakes. Way back when, I asserted my love for pancakes in my first post on this blog. Those Buttermilk Pancakes continue to be our weekly standard, but sometimes we are craving something a little different (or do not have any buttermilk in the house). On those days we have Buckwheat Blueberry Pancakes. Buckwheat blends with whole wheat and all purpose flours to produce a pancake that has the characteristic blue hue of buckwheat, but the lightness of a regular pancake. A touch of yogurt in the mix gives them a pleasant moist quality. I like to dot the top of each cooking pancake with blueberries, but they are also very good with a mashed banana mixed into the batter. Stack the pancakes with just a touch of butter between the layers and stream Mixed Berry Syrup over the top. I am off to whip up another batch to welcome my family into the New Year!
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Dark Chocolate Bark with Chile-Spiced Mango and Pepitas
December 23, 2011
The darkest night of the year has come and passed and the holidays are well underway, but I would be remiss to not share with you this one last edible gift.Chocolate Bark with Chile-Spiced Mango and Pepitas is everything I want in a chocolate bar. Dark chocolate (first and most important ingredient), sweet dried mango, spicy chile pepper, crunchy pepitas, and of course the sparkling salt dancing across the top. This combination is unexpected and delightful.
Chocolate Bark makes an excellent gift, wrapped up with a tag and a bow. It would also be a delicious way to encourage your guest to linger at the table after their dinner. Put out a plate of chocolate bark and let everyone break off their own piece. It is delicious with wine or coffee.
You can find chile-spiced mango at Mexican markets and Trader Joe’s. If you have a different taste sensation in mind, go for it! This recipe is incredibly adaptable, just keep the proportions of chocolate to chunks the same. Other ideas I would like to try are Dried apricot and pistachio and dried cherry and almond. If you want chunks of another type of chocolate (white chocolate or milk chocolate in the bark, simply chop them up and add with the nuts and fruit (do not melt). The possibilities are endless!
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Chocolate Candy Cane Crackle Cookies
December 18, 2011
My holiday baking got off to a late start this year. There are still many edible holiday treats still on my to-do list, but this was one recipe I was not going to let pass. In fact, this the only batch of holiday cookies that I was able to fit into my schedule this year. They are so tasty!
Chocolate Candy Cane Crackle Cookies combine rich fudgy chocolate with a hint of peppermint flavor and crunch from candy canes and peppermint schnapps. If you like dark chocolate and peppermint, these should definitely be on your “To Bake” list. The recipe is based on one from Dorie Greenspan that ran in the November 2006 Bon Appetit. I made the original recipe years ago and enjoyed it very much. The seasoning (cloves and cinnamon), make it more of an adult flavored cookie. My adaptation below follows Dorie’s basic recipe, but leaves out the spices. In their place are chunks of candy canes and a touch of peppermint schnapps. (Finally a use for that bottle I picked up at a white elephant gift exchange last year!)
There are a few things to keep in mind when you make these cookies. First, the candy cane chunks are bound to melt in the oven. There is nothing really wrong with this since they will still impart their flavor, but if you, like me, want to be able to see the candy canes in the final product, be sure to leave the chunks rather big (1/4 to 1/3 inch long). Second, the dough is tough to work with. It is super dry and firm and tough to roll in your hands. Both my kids were helping to roll and we ended up with chocolate crumbs everywhere and a bunch of squarish cookies. The good news is, it does not really matter. The cookies will still taste great. Lastly, do not overcook these cookies. Since the dough is so dry, it is much better to undercook them. Think of brownies. You want to pull them when the dough just begins to set, but is not completely cooked through.
My happy helpers bagged these up and delivered them to our friends and neighbors. What are your favorite cookies to bake during this time of year?
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Fuyu Persimmon Chutney
December 12, 2011
To my knowledge there are no holiday songs written about persimmons, but there should be. Persimmons hang on months after most fruit. They wait for the frost to come before dumping their leaves and gloriously displaying their sweet orange lanterns hanging from naked limbs. The fruit, sweet and flavorful when ripe, has an unpleasant astringent quality when eaten before they fully develop. So I wait for it, because I love this fruit. It may be the last truly seasonal fruit, in that there is not enough demand to cause our friends in the Southern Hemisphere to begin shipping it here in the off season. (I imagine it would be tough to sell a persimmon during the height of peach season!)
This year a friend invited me over to pick Fuyu persimmons from her tree. (Thanks A!) Fuyus are the short, squat variety that are eaten while firm. They are not often cooked, but rather eaten raw in salads or on their own. My mother-in-law, a fellow persimmon fan, introduced me to a recipe for using Fuyu persimmons to make a chutney. The dense flesh retains its shape and color when cooked. The chutney is seasoned with garlic, ginger, and mustard seeds that pop in your mouth with each bite. The raisins and sugar balance the acidity of the apple cider vinegar and the red pepper flakes add a subtle bite. I often serve the chutney with a soft cheese on an appetizer tray. It also shines as a side to roast pork. Jars filled with persimmon chutney make a welcome holiday gift.
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Happy 1st Anniversary to My Pantry Shelf!
December 10, 2011
My Pantry Shelf celebrates its first anniversary this week. The year has absolutely flown by (as it probably would have with or without the blog), but 90+ posts later this blog has taken on a life of its own. This project began as an avenue to share my passion for cooking and preserving fresh seasonal ingredients. Eating homemade meals made with fresh ingredients is a core value in our family. Regardless of the time constraints of our busy lives, we make a strong effort to celebrate our family meals, expose our children to a wide array of seasonal foods, and utilize as much of our garden produce as possible. I firmly believe that the modern working family, with a little planning, can still eat homemade nutritious meals made with the bounty of the seasons. This is my little space in world to share my enthusiasm for fresh foods. It is full of ideas for how to prepare dishes to eat right away, as well as inspiration for how preserve the freshest foods to enjoy later in the year.
This site has proven to be more than I could ever have imagined. My life was full with two small kids and a full-time teaching job before I began writing these posts. Surprisingly though, instead of overwhelming an already busy woman, My Pantry Shelf fulfills a deep need that had gone unnurtured in recent years. It gives me a place to be creative and interact with others who share my passion for food. Through this space I have met so many wonderful cooks across the country who also seek to fill their days and their bellies with delicious foods. This space belongs to me and all of you who have come to share it with me.
Thank you to everyone who reads and cooks along with me. It is such a delight to know you are out there and trying my recipes. I truly appreciate those of you who have reported back after making these dishes in your own homes and to those of you who spread the word about this site and help it grow!
As a tribute to the year, here are some highlights…
The most popular posts of the year:
Peppered Peach and Rosemary Jam
Edible Gifts! Chocolate and Caramel Sauces
My family’s favorite recipes:
Biscuit-topped Chicken Pot Pie
Chipotle Black Bean and Butternut Squash Salad
Beets with Pistachios and Mint
Sweet and Spicy Zucchini Pickles
Food52 contest winners and Editor’s Picks:
Sausage and Kale Dinner Tart (winner Best Dirt Cheap Dinner)
Tequila Lime Tart (Editor’s Pick)
Orange Quinoa with Almonds, Olives, and Feta (Editor’s Pick)
My Pantry Shelf 