Buttered Baba Ganoush

Buttered Baba Ganoush -(Moutabal aka, baba ganoush)  is made with aubergines, tahini, pine nuts and plenty of garlic.

Beautiful and exotic — these are two words that best describe a delicate, aubergine. They come in so many varieties. Most commonly seen are the lavender to purple varieties, but what many of us didn’t know, is that ….  Aubergines are grown around the world; yet their appearance are so different based on thier geographical locations.

Many of you might be surprised they are so exotic. Aubergines grow in a variety of locations around the world just like many other vegetables. Yes, there’s more to aubergines than the purple kind. Think about how interesting that is for a moment. In Italy, a tomato looks the same as a tomato grown in China or the United States, however– this is not true for aubergine. Africa, China, France, India, Italy, Ukraine, and the USA are a few countries that produce aubergine, and all of them come in different shapes, sizes and colors.

In Thailand, they are called, Thai Yellow Eggs and they harvest as beautiful yellow fruit that are small and literally shaped like a chicken egg.

In Cambodia they cultivate, The Cambodian Green Giant. As you might have guessed, this fruit is large with skin that’s a unique light-color with green stripes.

Another international heirloom aubergines is the Rosa Bianca variety. It is from Italy, proudly flaunting a skin in shades of lavender and also blushing pinks.

From Africa, the Goyo Kumba aubergine. A stunning variety that is unusually tall and attractive.  They can be planted for their fruits or even just as ornaments. Africa produces bright red fruit that are stunningly eye-catching.

In Brazil, aubergine grows oval and orange. This variety has very attractive fruit that changes color as it matures – from green to orange to red.

Other international varieties of aubergine include Ping Tung Long from Taiwan, Japanese White Egg from Japan, Udmalbet from India and Listada de Gandia from other areas in Italy.

Popular backyard garden varieties of aubergines are Dusky varities, which takes 60 days to mature, Epics, Black Bells and Black Magics with fruits maturing at 72 days from seed to harvest.

There are so many ways to prepare aubergine but my favorite is the smokey, rich and creamy dip– hailing from areas of Mesopotamia.

Buttered Baba Ganoush

You’ll Need

2 large aubergines, slashed with a sharp knife- lengthways 4 to 5 times

2-4 large fresh garlic cloves, peeled and cleaned

2 Tablespoons tahini paste

Juice of ½ lemon (or more to your taste)

1 Tablespoon fine quality olive oil

4 oz. unsalted butter ( or Vegan Sub)

2 Tablespoons pine nuts, toasted

1½ Tablespoons finely chopped fresh parsley

2 Tablespoons fresh chives, chopped small

1 teaspoon fresh smoked paprika, for garnish

Here’s How

Wash, dry and lightly oil aubergines. Place on a hot, well oiled grill. Cook for 20-30 minutes, turning often until well charred and completely soft.

Cool, split them open lengthways and scrape the fleshy meat into a bowl, cutting as close to the skin as possible without taking any of the charred skin.

Place aubergine flesh in a food processor with garlic, tahini, lemon juice and olive oil Pulse. taste to adjust seasoning. (The tahini should be subtle and the lemon juice should not dominate). Season with sea salt to taste. Aubergines are like sponges and soak up as much flavor as you give them, so season well and bring out the flavors.

Place butter in a small pan and bring to a very low simmer. Use a spoon to disgard any white milky fat solids that rise to the top. Place the now, “Moutabal” in a beautiful shallow bowl and run the back of a spoon over the top in a spiral or a zig-zag formation–(  like frosting a cake).

Pour on the warmed clarified butter on top– taking care to leave white solids behind in the pan.

Garnish by sprinkling with toasted pine nuts, chopped parsley, chopped chives and dust with smoked paprika.

*Serve with Flatbreads and a variety of freshly cut raw vegetables. Also delicious on roasted meats.  

BBQ Pork Buns Sliders with Sweet Cabbage Slaw

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Nothing says yum like good food and great friends. Try my adaption of a BBQ Pork Bun. This make-ahead recipe was a crowd pleaser at my house. You can make the steamed buns or order out from your favorite Asian bakery. Everything else can be made ahead and assembled the day of the event.

 Special Equipment Needed : Parchment paper and steamer if you are making the buns. Anova Precision cooker if you are using a Sous Vide  cooking method and not using the stove top method to braise the pork.


 

For the Pork

Ingredients:

1 cup soy sauce

1 cup good quality chicken stock

2 cups brown sugar

1/2 cup honey

2 teaspoons Chinese five spice

2 teaspoons sesame oil

1/2 cup oyster sauce

5 cloves garlic, cleaned and smashed

1 large onion, cleaned and peeled, rough chop

1/4 cup corn starch

2 pounds pork butt, cut into large cubes

2- 1 inch knobs of fresh ginger, peeled and smashed

Method: 

Salt and pepper the pork cubes well and place in a gallon sided zip lock. In the bowl of your food processor add all the ingredients except for the pork and the ginger. Process until liquid. Reserve a 1/2 – 1 cup of the marinade. Add 1 piece of smashed ginger to the reserve and set aside air tight in the refrigerator.

Add the additional knob of ginger to the remaining marinade and place in a small high-sided sauce pan. Heat marinade to a boil stirring occasionally until thicken. Remove and cool.

Place the marinade in the bag with the pork and distribute evenly. Seal. Allow pork to marinate overnight. Preheat the water bath with your Anova precision cooker set to 160”F. Anchor the cooking bag and submerge the marinating pork for a minimum of 48 hours until meat is fork tender and shreds.

Or cook for 8-10 hours simmering on stove in large stock pot. Make sure meat is always covered in stock or water while cooking. ( still reserving 1 cup of the sauce before marinating meat. )

Once pork is cooked through-remove and shred with a fork. Heat a large skillet with a few drops of cooking oil, add the cooked pork, toss to brown.  Add the reserved marinade liquid. Stir just to warm through and moisten meat. Taste, adjust seasoning.

Split warm pork buns and fill generously with pork filling. Top with slaw and sprinkle with sesame seeds. Serve immediately.

DELICIOUS!


 

For the Slaw 

Ingredients:

2 carrots, peeled very thin

1/2 green cabbage,sliced very thin

1/2 purple cabbage, sliced very thin

4 scallions, cleaned and sliced thin diagonally

1/2 cup roasted peanuts, crushed ( optional )

2 teaspoons raw sugar

4 Tablespoons honey or agave

2 Tablespoons neutral flavor vegetable oil

1/8-1/4 cup rice wine or apple cider vinegar

2 tablespoons sweet soy sauce

1 bunch cilantro leaves, chopped

Salt and pepper to taste

White and black sesame seeds for garnish

Method: 

In a small mixing bowl combine the cabbage, carrots, scallions and cilantro. Toss and set aside. In an additional small bowl, add the remaining ingredients and mix well to combine. Taste. Adjust seasoning and sweetness to your liking. Drizzle over the cabbage and toss to coat. Set aside. Garnish with sesame seeds before serving.


 

For the Steamed Buns ( The day of )  

The buns are best made right before serving. Serve them warm and allow your guests to split and fill. So easy but does requires special equipment. Wok, or high sided wide pan to fit a three-tier steaming basket on. Parchment paper. You can also ask your local Asian bakery if they can make these for you. Or improvise and steam in your steaming pasket. Just make sure each bun in ontop of parchment paper and not directing on the steaming surface.

Ingredients:

2 packets fast acting active dry yeast

1 -1/2 cups warm water ( add more if mixture need it)

4 cups all-purpose flour

4 Tablespoons sugar

1 Tablespoon canola or vegetable oil

2  teaspoons baking powder

Method: 

In the bowl of your stand mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in 1/2 cup of the warm water. Add the sugar. Allow to sit for about ten minutes until the yeast is activated and foams.

Sift together the flour and baking powder, and add it to the yeast mixture along with the oil and salt. Add more water until the mixture comes together , knead an additional 1-2 minutes on low setting until the dough is smooth and pulling away from the sides and you begin to see a ball forming.

Turn out into a slightly oiled bowl. Cover with a slightly damp cloth, and allow to rise let it rest for 2 hours. Once dough has doubled in size twist of golf ball size pieces and form balls. Please on a lined cookie sheet and allow to rise again for about 30 minutes.

When balls are puffy, place in a parchment lined steaming basket covered and steam for 12-15 minutes depending on the size. Remove from parchment when warm. Serve Immediately.

Bourbon Maple Meatballs for Cocktail Time! Oooohh yeah! 


These little appetizer meatballs are a delicious start to kick off your party ! 

Ingredients:

1 pound ground meatloaf mix, (ground beef, pork and veal)

1/3 cup seasoned bread crumbs

1 large egg

2 clove garlic, minced fine

1 tablespoon good quality olive oil

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon white pepper 

1/4 teaspoon chipotle chili powder

Salt and fresh ground black pepper

1 batch bourbon BBQ sauce ( recipe below) 

Chopped parsley for garnish 

Method

Preheat the oven to 350’F degrees. Prepare a high sided baking sheet with parchment, or a silicon baking mat. 

In a large bowl, add all the listed ingredients and with gloved hands, mix together until fully incorporated. 

Roll 1 -inch sized balls and place onto prepared baking sheet. Bake for about 15-20 minutes until one is cut open and no longer pink in the center. Remove from the oven and set aside. 

Make the sauce.Add the meatballs to the sauce. Simmer for about 10 minutes, turning meatballs to coat. Serve warm. 

Maple Bourbon BBQ Sauce 

Ingredients:

2 cups good quality ketchup

1/2 -3/4 cup, good quality bourbon

1/4 cup chicken or vegetable stock

2-3 Tablespoons dark brown sugar

3 Tablespoons apple cider vinegar

2 -3 Tablespoons good quality maple syrup 

2-3 Tablespoon good quality mustard 

1 Tablespoons honey

1 teaspoon garlic powder

1 teapoon smoked paprika

1/2 teaspoon chipotle chili powder

 Pinch kosher salt

Method:

In a large skillet, over medium heat add all of the listed sauce ingredients. Whisk well to combine. 

On medium low heat bring the sauce to a simmer and warm all the ingredients through. 

Traditional Vanilla Bean Pot De Crème

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Doesn’t come anymore traditional than this! Time consuming, but if you have the time to spare- you will learn why this recipe is a classic ! Deliciously rich, creamy and elegant.

 

Ingredients:

1 1/2 cups whole milk

1/2 cup heavy cream

6 large egg yolks

1/2 cup sugar + 1 Tablespoon

1- vanilla bean

Pinch salt

1teaspoon good quality vanilla extract

1teaspoon good quality instant espresso powder

Unsweetened whipped cream,for serving

Method:

In a medium saucepan, combine the whole milk with the heavy cream and 1Tablespoon of the sugar and the pinch of salt. Split the vanilla bean in half lengthwise, scrape the vanilla seeds into the cream, and drop in the empty pod. Bring to a simmer over moderately high heat. Set aside, and allow the vanilla to steep in the cream for 30 minutes to 1 hour.

In a small bowl, beat the egg yolks with the remaining1/2 cup of sugar until thick and creamy, about 1 minute.

Re-heat the cream just until warm, and slowly whisk 1/2 – 1 cup of the hot milk, into egg yolks while whisking vigorously; do-not to curdle the eggs. Bring the egg yolks close to the same temperature as the milk. We call this stage: Tempering. Once the cream is tempered into the egg yolks, transfer the tepid egg mixture to the saucepan with the remaining flavored cream. Begin cooking to form a custard.

Over moderate heat, whisk constantly, until it is slightly thickened, about 2-3 minutes. Remove from the heat and strain the mixture through a fine sieve into a large glass measuring cup or bowl to help you poor into smaller serving vessels or molds.

Preheat the oven to 300’F Degrees. Place rack in center of oven. Bring a teapot filled with water to a boil.

Place the serving molds in a large high-sided casserole baking dish. Place the baking dish onto two sheet pans line the top sheet pan with a non slip silicon baking sheet or parchment paper. (This will provide double the insulation so the custards can cook evenly and slowly and non slip surface when you remove it from the oven.) Place the sheet pans with the molds on the center rack in the pre heated oven.

Gently stir the custard on the stove, remove the vanilla bean pod and discard. Carefully fill each mold with the custard mixture while in the oven.

Once the molds are filled with the custard- carefully pour the hot water from the teapot around the molds. ( try not to splash) Bring the water level up halfway – two-thirds up the sides of the molds.

Bake for 30 to 55 minutes. The cooking time will vary depending on the size of the molds. To test for doneness, reach into the oven and using a tea towel to protect your hand, gently shake one of the molds. The custard should be set, but will still jiggle slightly, like gelatin.With tongs carefully remove the molds one at a time onto a tea towel and then onto a cooling rack. Allow to cool completely, then refrigerate 8 hours or overnight.

Serve the pots de crème with lightly sweetened whipped cream and white chocolate shavings or a dusting of cinnamon sugar.

Makes approximately 8-10 servings depending on the size of your molds.

Note: If eggs begin to curdle in tempering stage immediately cool cream before and further additions and immediately run the mixture through a sieve before proceeding to the next step.

Make Ahead- Chocolate Espresso Pot De Crème!

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Ingredients:

1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 ounces good quality 60-70 % chocolate,finely chopped
6 ounces good quality 80% chocolate 80%,finely chopped, plus shavings for garnish
2 tablespoons sugar
1- 4 inch cinnamon stick
Pinch salt
1 teaspoon good quality vanilla extract
1 teaspoon good quality instant espresso powder
Unsweetened whipped cream,for serving

 
Method:

In a medium saucepan, combine the whole milk with the heavy cream, cinnamon stick and sugar. Bring to a simmer over moderately high heat. Reduce heat add the vanilla, espresso and salt. Stir to combine. Set aside.

In a small bowl, beat the egg yolks until creamy, about 1 minute. Slowly whisk in 1/2 – 1 cup of the hot milk, into egg yolks while whisking vigorously; do-not to curdle the eggs. Bring the egg yolks close to the same temperature as the milk. This stage is called: Tempering. Once the cream is tempered into the egg yolks, transfer the tepid egg mixture to the saucepan with the remaining flavored cream. Begin cooking to form a custard.

Over moderate heat, whisk constantly, until it is slightly thickened, about 5-6 minutes. Immediately add the finely chopped chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl to help you poor into smaller serving vessels.

Pour the chocolate mixture into desired serving vessels and refrigerate until the pots de crème are chilled, at least 6 hours or overnight.

Serve the pots de crème with unsweetened whipped cream and chocolate shavings and an optional dusting of cocoa. Or simply… a candied coffee bean.

Makes approximately 8-10 servings depending on the size of your serving vessel.

Note: If eggs begin to curdle in tempering stage, cool cream before any further additions and immediately run the mixture through a sieve before proceeding to the next step.

Loaded – Jalapeno Popper Potato Skins!

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Ingredients:

3-4 jalapeños

2 pounds small round baby potatoes, about 2 inches in size.

2 Tablespoons organic canola or vegetable oil, divided

1/2 teaspoon garlic salt

8 ounces cream cheese, softened

1 cup grated sharp cheddar cheese

1/2 pound pancetta or center cut strip bacon, cooked crisp, drained of excess fat, and crumbled

Garnish Toppings

1 cup sour cream

1 bunch chives, chopped fine

1 tomato, small diced

10 black olives, chopped fine

Lime wedges

Method:

1-Place oven rack to top position and preheat your broiler to high.

2-Place the jalapeños onto a foil-lined baking sheet and broil,turning occasionally. Broil until skins are black and blistered on all sides. Or place on your outdoor grill for the same affect. Once skins are blisters and blackened,remove peppers to a brown paper lunch bag, or a plastic gallon- sized food storage bag. Seal.

3-When peppers are cool enough to handle, peel away skin with the sharp part of a paring knife scraping away from you onto a paper towel. Slice open and remove seeds. Discard skin and seeds. ( I wear gloves when handling peppers and seeds- do not touch your face. If you get caption on your skin and it is burning, wash with whole milk or anything high in fat. )

4-Dice peppers fine, and add to a small mixing bowl. Add cream cheese and mix well. Set aside at room temperature.

5-Place an oven rack to center portion of your oven. Adjust temperature to 400′ F degrees.

6-While oven is warming. Wash and dry potatoes. Place into a large food storage bag or bowl and drizzle with 1 tablespoon of the oil and the garlic salt. Toss to coat all sides.

7-Place potatoes on a foil lined, high-sided baking sheet and bake for 30 minutes, or until a knife inserted into the center goes in easily. Remove from the oven and set to cool.Turn oven heat up to 450’F degrees.

8-When potatoes are cool enough to handle, cut in half lengthwise. With a teaspoon gently scoop out warm potato flesh, leaving 1/8″ potato inside the skin — ( save potato flesh, and use for mashed potatoes  during another mealtime)

9-Brush the inside of each halved potato with remaining oil then sprinkle with salt and pepper and place facing up on the foiled lined high sided baking sheet again and place back into the hot over for an additional 10 minutes until dry and edges are getting crispy. Remove and cool slightly.

10- Fill each potato skin with 1 teaspoon roasted jalapeño cream cheese mixture, top with pancetta or bacon and grated cheddar cheese.

11-Broil for an additional 1-2 minutes, or until cheese is melted.

12-Remove from oven, and serve with sides of sour cream, chopped chives, diced tomatoes, black olives and lime wedges

Serve warm and crispy!

*Make variations by adding grilled and finely chopped, Carne Asade steak or ground taco seasoned cooked ground hamburger to the bottom of the potato skin before filing with cream cheese mixture.

The Faux-Re-O! Homemade Vegan Oreo Cookies. Clean ! No additives, preservatives or shelve-stabilizers! 

Aside from the slightly bizarre flavors of the past few years, Kraft Foods – the parent to the Oreo, a Nabisco brand; has a dynasty into the worlds best tasting cookie!  A large corporate box chain foods  company–but, this means highly processed, refined food ingredients. Also, foods contain additives; that might not be so healthy If you are feeding your family clean. Here is my adaption to the beloved, “Oreo” Cookie!

The Faux-Re-O!



Ingredients:

2 1/2 cups AP flour, Yucca flour or GF flour, sifted

1 cup unsweetened Dutch processed cocoa powder, sifted

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

12 ounces Vegan butter or extra virgin coconut oil, room temp, slightly softened ( extra virgin has minimal coconut flavor)

1 1/2 cups granulated cane sugar

4 Tablespoons of VeganEgg reconstituted in 1 cup water

2 teaspoons pure Madagascar vanilla extract

1/2 cup organic vegetable shortening

Non-stick cooking

Cream Filling ( recipe below)

Method:
1. In a small bowl combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk to incorporate ingredients well throughout the flour. Set aside.

 

2. In the bowl of a stand mixer, or a medium bowl–combine 10 ounces of the vegan butter with the 3/4 cup granulated sugar. Beat on medium-high until combined and pale in color. About two minutes. Scrape sides, add 1/2 the vanilla, and beat an additional 2 minutes.

 

3. Add the VeganEgg and flour mixture in alternate batches. Mix well to incorporate after each addition before adding an additional. Once all ingredients have been added mix until dough forms a ball.

 

4. With a sifter, lightly dust a clean work surface with cocoa powder.

 

5. Turn dough ball out onto the lightly dusted cocoa powered surface. Also dust the top of the dough lightly. Cut in 1/2.

 

6. With a cocoa dusted rolling pin, roll the dough pieces to flatten into 2 – 1/2 inch round disc. Wrap both discs individually in plastic wrap- sealing airtight. Refrigerate flat for a minimum of 1 hour.

 
5. After 1 hour has lapsed – remove a disc from plastic wrap and place on a clean, lightly cocoa dusted work surface. Working while dough remains cold, roll out to 1/4 inch thick. Run the back of a long knife or palate knife under the dough to make sure it is not sticking to the work surface.

 

6. Preheat oven 350’F Degrees. Prepare two high sided baking sheets with parchment sprayed with non-stick cooking spray.

 

7. With a 1 1/2 in round cocoa dusted cookie cutter begin cutting cutting 64 round 1/4 inch round cookies.

 

8. Using a metal spatula – place on prepared baking sheet with minimal movement protecting the integrity of its shape. Work quickly while cold. If dough begins to heat up, place back in the refrigerator to cool again.

 

9. Continue to ball up the cookie dough up and re-roll for more cookies until you’re completely out of dough. Repeat with the remaining disc.

 
10. Bake for 8-10 minutes until they are firm. Remove and allow to cool. Make cream filling.


Additional Cream Filling Ingredients:

4 cups powdered sugar sifted

2 Tablespoons nut milk

 
Method:

1. In a small bowl beat the remaining 2 ounces of the Vegan butter with the vegetable shortening until smooth. Add remaining vanilla extract. ( or cut and scrape one fresh vanilla bean pod * optional)

 

2. Once combine, add sifted powdered sugar and 1 tablespoon of the nut milk. Mix. Check constancy. If too dry, add the additional nut milk to form a thick cookie filling like paste. Set aside.

 
3. Once cookies are cooled, spread the filling on the bottom of half of the cookies and sandwich them with the other half. Slightly squeezing to completely sandwich.
Serve with ice cold nut milk. Or use to prepare Stephen Dimmicks ( from Glossie Girl ) Oreo Cookie Pancakes. Recipe here!

Variation to filling : For chocolate filling add 1/2 cup cocoa powder and 1 /2-2 Tablespoons of additional nut milk to the already blended creamed filling recipe.

Fun P B & J Sushi Rolls The Littles Can Make Themselves!

Kids should be in the kitchen as little as 2-3 years old with supervision! Teaching them and getting them get tactile is so important in so many ways. Here is a good introductory  lunchtime activity to get them involved. Keep in mind, kids are more likely to eat what they prepare! 

 

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Nut Butter and Preserve Sushi Rolls

Ingredients:

2 Tablespoons homemade nut butter, creamy
2 Tablespoons your favorite preserves
2 slices per person of sliced sandwich bread

Method:

With a sharp knife remove the crust from the bread.
Using a rolling pin, completely flatten the bread while carefully keeping the integrity of its shape.
Spread the nut butter and preserves across the bread
carefully role each slice into a tiny little spiral and cut into four evenly sized pieces. serve standing up to reveal the swirls of the PB&J.

Homemade Bacon-Maple Butter

Delicious on just about anything including a good grilled steak. Love this on my recipe for homemade pumpkin spiced flap-jacks, or extra toasty waffles. The best part about making this homemade bacon-maple butter, is that your entire house will smell like holiday ( Insert big, happy sigh.)

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Ingredients:

1/2 lb. unsalted butter, cut into approximately 1 inch pieces and frozen

4 strips of bacon, cooked crispy. (1 Tablespoon of fat reserved)

1 Tablespoon bacon fat ( optional )

1-1/2 cups grade A medium maple syrup

1/4 tsp. Kosher salt

Method: 

In a medium sized, 3-4 quart heavy bottomed,stainless-steel saucepan,rub the inside rim with 1/2 teaspoon of the butter. (This will help prevent the maple syrup from boiling over.) Add the Maple syrup to the sauce pan and cook without stirring on medium high heat until the syrup reaches 235”F Degrees on a candy thermometer. About 8 to 10 minutes. When the syrup begins to boil gently tilt the pan so the syrup covers the thermometer bulb to get an accurate reading.

Once syrup comes to temperature, remove from heat and add the frozen butter 1-2 pieces at a time. Make sure to stir constantly with a wooden spoon until each addition of butter has melted before incorporating more. Repeat until all the butter has been added.

Once all the butter has been incorporated, add the salt and the bacon fat.Stir to combine.

Pour the syrup into the bowl of a stand mixer, or use and electric hand mixer and beat with the paddle attachment on medium-high speed until cooled and lighter in color and about 10-15 minutes. Gently crumble, and fold in bacon bits until just combine or add before pressing for a smoother bacon texture.

Pour the bacon maple butter into clean mason jars, recycled food safe jars, or BPF free plastic containers. Allow to cool to room temperature. Seal air-tight and refrigerate. Can be stored up to, two weeks in the refrigerator or 6 months in the freezer.

 

Makes approximately 1 pint.

Variation : Add 1 teaspoon cinnamon, and for a spicy finish– add 1/4 teaspoon cayenne pepper. Or both! You decide.

 

 

Pumpkin Spiced FlapJacks with Bacon Maple Butter

This recipe is best when made with fresh pumpkin puree. Pancakes won’t be so orange and the batter will result in a lighter, fluffier pancake. If pumpkins are not in season, or you are rushed for time– it’s fine to use canned pumpkin.

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Ingredients:

1 1/4 cups whole wheat flour or, all purpose flour or gluten free flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup  fresh pumpkin puree or good quality canned pumpkin puree

3 large eggs, separated

1  cup whole milk or nut milk

1/4 cup low-fat vanilla yogurt

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon good quality vanilla extract

1/4 cup unsalted butter, melted

Organic Canola for the cooking pan

Maple syrup or honey, warmed

My bacon maple butter recipe ( see my recipe here )

Preparation:

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda with the salt. Mix well to combine.

In a medium bowl whisk  the milk, pumpkin, egg yolks, melted butter and vanilla with an electric mixer beat on high speed two minutes to blend well.

Add the dry ingredients to the pumpkin and egg mixture and beat on low speed until batter is smooth but thick. About 1 minute. Set aside. Wash beaters with soapy water and clean well of any remaining batter. In a large bowl using your electric mixer with clean beaters, beat the egg whites until stiff but not dry.

With a rubber spatular, gently fold the beaten egg whites into the pumpkin batter in 2- 3 additions.

Brush large nonstick skillet with oil; heat over medium heat.

Working in batches, with a large ladel pour batter by 1/3 cupfuls into skillet. Use the back of the ladle to make a circular motion in the batter and shape the pancake to about a 4-5 inch circle.

Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches.

Top with my recipe for, Bacon Maple Butter and serve with warm maple syrup or honey.