Caramelized Apple Skillet Pancake


This recipe is a Saturday morning staple at the Remahl-Sircar household. We found a recipe for "Apple Pancakes" on an U-pick apple orchard brochure in Davenport, CA (along with many apples). This pancake is no bready frisbee - it is more like crepe batter poured atop apples sautéed in caramel and butter. When the pancake is fully baked, it is served upside-down, the caramel and apple juices seeping down into the light custardy batter. Divine.

Caramelized Apple Skillet Pancake
Serves 2-3.

1/4 c sugar
2 tsp cinnamon
3 eggs, beaten
1/2 tsp salt
1/2 cup all-purpose flour
1/2 c milk
7 T butter
1 or 2 tart green cooking apples, thinly sliced

Preheat oven to 400F. In a small bowl, combine sugar and cinnamon. In a large bowl, combine eggs, flour, milk, and salt. Whisk until smooth.

In a large cast-iron skillet, melt butter, turning to coat pan. Add apples and sprinkle with cinnamon sugar. Cook for 5 min, stirring occasionally.

Pour batter over apples and bake 25 min, until puffed above the sides of the pan and lightly browned. Invert onto plate to serve. Enjoy immediately.



Cardamom Bundt Cake


CARDAMOM BUNDT CAKE

2 cups flour
2 tbs ground cardamom
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup white sugar
1 cup brown sugar, packed
1 cup butter, softened to room temperature
3 eggs
1 tsp vanilla
1 cup sour cream
confectioner's sugar (optional)

  1. Preheat oven to 350 degrees. Butter and flour a 10" bundt pan.
  2. Sift flour, baking soda, salt, and cardamom in a bowl.
  3. In a separate bowl, cream butter and sugar together. Mix in sour cream. Add eggs one at a time, and stir in vanilla.
  4. Combine dry and wet ingredients, scraping the sides and bottom of the bowl to mix evenly.
  5. Scrape batter into bundt pan and smooth the top with a utensil. Bake until golden brown and when a toothpick inserted into the center comes out clean, about 40 - 45 minutes.
  6. Remove cake from oven and allow to cool in the pan for 10 minutes. Turn out cake onto a wire rack and allow to cool further.
  7. Sprinkle confectioner's sugar atop cake to decorate.
Serves 8.



Moving!

Hey there, Internet!

So, I've recently purchased some online real estate (www.gastromonica.com), which means I own a tiny sliver of the Web!

I haven't been updating this blog (obviously), but in the interim between my teaching position and grad school, I hope to (a) learn some basic webbing skills, and (b) create a nifty food-science-education-adventure blog!

Until that day arrives, gastromonica.com will point here.

Consider yourself informed!

Monica

EXTRAORDINARY BLUEBERRY COFFEECAKE















This coffeecake is moist and luscious.

Cake:

1/2 cup butter, unsalted
1 cup white sugar
3 eggs, lightly beaten
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
2 cups unbleached white flour
2 cup sour cream
2 cups fresh or frozen blueberries

Topping:
1 cup brown sugar (or 1 cup white sugar plus 1 1/2 teaspoons molasses)
1/4 cup butter, unsalted
1/4 cup flour

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, baking powder, salt, and baking soda. Alternating, add flour and sour cream. Fold in blueberries. Pour into well-buttered cake pan (9 in round). For the topping, cream butter and sugar. Add flour to form a lumpy mixture. Spread on top of the batter. Bake in oven for 30 minutes or until a toothpick inserted into the center comes out clean. The topping should melt and partially sink into the batter.

RAW VEGAN CARROT CAKE















CAKE
5c shredded carrot
1 1/2c shredded coconut
1c pine nuts
1/2-1c dates (to taste. i like sweeter, but then again, im planning to die from diabetes)
1/4c raisins
grated peel of one lemon
1tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
3 tablespoons psyllium powder (plant husk used as fiber supplement, helps bind and set raw vegan "baked" goods)
1/4 c coconut oil

Using a food processor and an S blade, blend the carrots until finely pureed. Set aside.

Process pine nuts, raisins and dates until creamy, adding water if needed. Mix in carrots, Add coconut, spices, lemon grating, and psyllium.

Push "batter" into cake pan (springform highly recommended). Let chill for two hours or until set.

FROSTING
coconut oil
powdered sugar (i used regular but id like to try date sugar)
maple syrup
walnuts (optional)

I didn't measure anything for thus, but it's the best part so make a lot. ;-)
I worked powdered sugar into the coconut oil until the mix was more like crumbs than powder. Then I added maple syrup until the goo was sufficiently maple-iscious. Coconut oil goes soft at room temp, so I let the frosting resolidify (10-15min) in the fridge before spreading. After frosting the cake, I coated it with whole or ground walnuts, and then put the whole shebang back in the fridge another 15 min for the frosting to harden.


FRESH PEACH ICE CREAM










Ingredients:
3lbs extremely ripe peaches
1/2 c. sugar
1/3-1/2 c. full fat plain yogurt
Fresh peaches and basil for garnish (optional)

Blend till smooth before freezing in an ice cream machine.