Category Archives: Bread

Bacon Cheddar Cornbread

20 Monday Oct 2014

Posted by in Bread, Side Dishes

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Bacon Cheddar Cornbread

This cornbread would make a great accompaniment to a steaming pot of chili on a crisp autumn evening.  The trick to getting the cornbread perfectly crispy on the edges without burning is to cook it in a screaming hot cast iron pan.  Since I don’t have a shallow cast iron pan or skillet, I use my 6-quart pot and it works just as well.

Bacon Cheddar Cornbread
Yield:  8 servings
Time:  Active: 15 min;  Total: 40 min

1 cup yellow cornmeal
½ cup flour
1½ tsp. salt
1 tbsp. sugar
2 tsp. baking powder
1¼ cups buttermilk, shaken
¼ cup skim milk
1 egg
½ tsp. baking soda
½ cup butter
1 jalapeño, finely diced
¼ cup scallions, diced
1 clove garlic, minced
1 shallot, finely diced
2 tbsp. extra virgin olive oil (EVOO)
1 cup shredded cheddar cheese
8 slices of bacon, cooked to be crispy*, and diced into small pieces

1.  Rub 1 tbsp. of butter into a cast iron pan.  Place the pan in the oven and preheat the oven to 450°F.

2.  Place the jalapeño, garlic, shallot, and EVOO into a small sauté pan.  Cook over medium heat for 2-3 minutes.  Add scallions and ½ tsp. salt, cooking for another minute.  Set aside to allow to cool slightly.

3.  In a medium mixing bowl, combine the cornmeal, flour, sugar, baking powder, and 1 tsp. of salt.

4.  In a small mixing bowl, whisk together the egg, buttermilk, milk, and baking soda.  Pour the wet ingredients into the bowl of dry ingredients and whisk to incorporate.

5.  Melt 6 tbsp. of butter and whisk into the batter.  Fold in the cheddar cheese, sautéed veggies, and crispy bacon.

6.  Carefully remove the hot cast iron pan from the oven.  Rub remaining 1 tbsp. of butter into the bottom of the pan to coat.  Pour batter into hot pan and spread to smooth out the top.  Bake at 450°F for 20-25 minutes, until golden brown and the edges are crispy.
* I find that the easiest way to cook the bacon is to microwave it.  Line a microwave-safe plate with paper towels, place the bacon in a single layer and cover with another paper towel.  Microwave for 5-7 minutes, until cooked to desired crispiness.

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Bacon Cheddar Cornbread

Pumpkin Pancakes with Caramelized Apples

30 Tuesday Sep 2014

Posted by in Bread, Breakfast, Vegetarian

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Pumpkin Pancakes with Caramelized ApplesThese pancakes are a treat for breakfast in the fall with or without the caramelized apples.  Make yourself a homemade pumpkin spice latte while you’re at it!  (Mix two shots of espresso into steamed skim milk.  Stir in 1 heaping tbsp. canned pumpkin puree, ¼ tsp. cinnamon, 1/8 tsp. ground ginger and a drizzle of caramel sauce.)  Yum!

Pumpkin Pancakes with Caramelized Apples
Yield:  24 pancakes
Time:  30 minutes

For the pancakes:
3 cups cake flour
¼ cup sugar
1 heaping tbsp. baking powder
1½ tsp. cinnamon
1 tsp. ground ginger
½ tsp. salt
2 cups skim milk
2 eggs
¾ cup canned pumpkin puree
2 tsp. vanilla extract
4 tbsp. melted butter

For the apples:
2 apples, thinly sliced
2 tsp. cinnamon
1 tsp. ground ginger
2 tbsp. light corn syrup
2 tbsp. heavy cream
2 tbsp. brown sugar

1.  In a medium mixing bowl, mix together the cake flour, sugar, baking powder, cinnamon, ginger, and salt.

2.  In a large mixing bowl, whisk together the 2 cups of milk and eggs.  Stir in the canned pumpkin, vanilla, and melted butter.  Gently beat the dry ingredients into the wet ingredients, whisking out any lumps.  Cook the pancakes over medium-low heat on a greased skillet until cooked through, roughly 3 minutes per side.

3.  Meanwhile, prepare the caramelized apples:  Toss the apple slices with the brown sugar, cinnamon and ginger.  Place in a lightly greased medium sauté pan and cook over medium-low heat until slightly tender, about 10 minutes.  Whisk together the corn syrup and heavy cream, then pour over the apples.  Simmer over medium heat for another 3-5 minutes.  Turn heat to low and stir occasionally until ready to serve over pumpkin pancakes.

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Pumpkin Pancakes with Caramelized Apples

Ricotta and Summer Squash Flatbread

09 Wednesday Jul 2014

Posted by in Appetizers, Bread, Quick and Easy, Vegetarian

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Ricotta Summer Squash Flatbread

A surplus of fresh summer squash forced me to get creative with how to use it all up before it went bad, and shortly thereafter this recipe was born!  I love how the refreshing lemon flavor pairs so well with the creaminess of the ricotta.  These flatbreads make a delicious summer appetizer, or you could pair them with soup or a salad for a main course.

Ricotta and Summer Squash Flatbread
Yield:  4 to 6 appetizer servings (12 pieces total)
Time:  15 min prep; 10 min cooking; 25 min total

2 flatbreads (the kind I use are roughly 7″ x 9″ each)
1 yellow summer squash
1 cup part skim ricotta cheese
2 tbsp. fresh parsley, coarsely chopped
1 tbsp. fresh lemon zest
1 tbsp. olive oil
½ tsp. salt
¼ tsp. pepper
¾ cup freshly grated Parmesan cheese
½ cup grated mozzarella cheese

1)  Preheat the oven to 400°F.

2)  Slice the squash into very thin pieces.  Toss with ¼ tsp. salt and set in a colander for 10-15 minutes.  This helps to pull out some of the squash’s natural moisture.

3)  Place the flatbreads on a lightly greased cookie sheet.  Lightly spray the tops of the flatbreads with cooking spray.

4)  In a medium mixing bowl, combine the ricotta, parsley, lemon zest, olive oil, remaining ¼ tsp. salt, and pepper.  Stir until well mixed.  Fold in ½ cup of the Parmesan cheese and ¼ cup of the mozzarella cheese.  Distribute the ricotta mixture evenly between the two flatbreads.  Using the back of a spoon or a spatula, spread it over the entire surface of the flatbreads, all the way to the edges.  Sprinkle the remaining Parmesan and mozzarella cheeses on top of the ricotta mixture, splitting the cheese evenly between the two flatbreads.

5)  Bake at 400°F for 8 minutes, until cheese is bubbly.  Broil on high for 1½ to 2 minutes, until parts of the cheese begin to turn slightly golden brown.  Remove from the oven and allow to cool for 1-2 minutes.  Transfer to a cutting board and cut into six pieces (3×2).  Serve warm.

Ricotta and Summer Squash Flatbread

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Cornbread with Maple Butter

08 Sunday Dec 2013

Posted by in Bread, Holiday, Vegetarian

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Cornbread Mini Muffins

 

This cornbread is tasty by itself but oh boy is it addictive when you spread maple butter on it!  Mmmmmmm!

Cornbread
Time:  45 minutes total

1 and 1/3 cups flour
1 and 1/3 cups coarse ground cornmeal
2 tbsp brown sugar
1 tbsp baking powder
¾ tsp baking soda
1 tsp salt
3 eggs
1 cup buttermilk
½ cup milk (whole, skim, whatever you like)
4 tbsp butter, melted ¾ cup corn kernels

1.  Preheat the oven to 350˚F and prepare your baking pan by greasing an 8×8” dish.  (Or try using a mini muffin pan for individual servings.)

2.  Whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a medium sized mixing bowl.

3.  In a separate bowl, whisk together the eggs, buttermilk, and milk.

4.  Combine the dry ingredients with the wet ingredients, beating until just combined (it will be a little lumpy—that’s perfect!)  Stir in the melted butter and corn.

5.  Pour the batter into the prepared baking dish and bake for 25-30 minutes at 350˚F, or until an inserted toothpick comes out clean.  Allow to cool to room temperature.

Note:  This recipe freezes really well, so feel free to make a big batch to eat alongside chili, and extra to make into Savory Fig Cornbread Stuffing for Thanksgiving!  If freezing, wrap tightly in plastic wrap, and seal inside a zip-top freezer bag.

 

Maple Butter

1 cup (2 sticks) butter, softened
½ cup maple syrup

Beat butter until light and fluffy.  Slowly drizzle in maple syrup and beat until well mixed.  Transfer to a shallow bowl.  Serve at room temperature so it’s easily spreadable.  Can be stored in the refrigerator for up to two weeks.

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