Category: MISC

CHOCOLATE PAVLOVAS WITH CHOCOLATE MASCARPONE MOUSSE

THE DARING BAKERS JUNE, 2010 CHALLENGE: CHOCOLATE PAVLOVAS WITH CHOCOLATE MASCARPONE MOUSSE


The challenge is primarily based on a recipe from Chocolate Epiphany by Francois Payard and is called Chocolate Pavlovas with Chocolate Mascarpone Mousse.
Recipe Source: Chocolate Epiphany by Francois Payard
Blog-checking lines: The June 2010 Daring Bakers’ challenge was hosted by  Dawn from Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

Mandatory items: The recipe is comprised of three parts, four if you include the crème anglaise. You must make the chocolate pavlovas, the mascarpone mousse and the mascarpone cream using the recipes provided.
Variations allowed: You can use orange juice for the Grand Marnier in the mousse if you don’t use alcohol You can omit the sambuca from the mascarpone cream. You may substitute any crème anglaise recipe you might already have in your arsenal.
Preparation time: The recipe can be made in one day although there are several steps involved.
Equipment required: Baking sheet(s) with parchment or silpat Several bowls Piping bag with pastry tip Hand or stand mixer

 

While the pavlovas are baking, the crème anglaise should be made which will take about 15 minutes. While it is cooling, the chocolate mascarpone mousse can be made which will take about 15 minutes. There will be a bit of a wait time for the mascarpone cream because of the cooling time for the Crème Anglaise. If you make the Crème Anglaise the day before, the dessert should take about 2 hours including cooking time for the pavlovas.



Recipe 1: Chocolate Meringue for the chocolate Pavlova
3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
1/3 cup (30 grams) Dutch processed cocoa powder

Directions: 

  • Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside. 
  • Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.) 
  • Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.) 
  • Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!) 
  • Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.


Recipe 2: Chocolate Mascarpone Mousse for the top of the Pavlova base
1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1 average sized lemon
9 ounces (255 grams) 72% chocolate, chopped
1 2/3 cups (390 mls) mascarpone
pinch of nutmeg
2 tbsp (30 mls) Grand Marnier (or orange juice)

Directions: 

  • Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool. 
  • Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.) 
  • Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Recipe 3: Mascarpone Cream for drizzling
1 recipe crème anglaise
½ cup (120 mls) mascarpone
2 tbsp (30 mls) Sambucca (optional)
½ cup (120 mls) heavy cream

Directions:

  • Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.

Recipe 4: Crème Anglaise a component of the Mascarpone Cream above
1 cup (235 mls) whole milk
1 cup (235 mls) heavy cream
1 vanilla bean, split or 1 tsp pure vanilla extract
6 large egg yolks
6 tbsp (75 grams) sugar

Directions: 

  • In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow. 
  • Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.
  • Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK. 
  • Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.

Assembly:

Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired.

aprons 3

Not Julia Child’s Coq au Vin, but just as flavorful and easier too!

WHITE ZINFANDEL COQ AU VIN
1/3 cup flour
1 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon Italian seasoning
1/4 pound bacon. choppped
1 1/2 pounds chicken tenders, cut into bite sized pieces
2 tablespoons butter
1 & 1/2 cups carrot slices
2 stalks celery, sliced thin
1 really large bunch green onions, sliced thin (I used Mexican green onions)
1 & 1/2 cups white zinfandel
2 tablespoons Better Than Chicken Base
2 cups boiling hot water
fresh parsley sprigs
fresh tarragon sprigs
  • Place flour in a large plastic bag, add chicken, seal and shake to coat chicken with flour.
  • In a large saute’ pan brown bacon until crumbly.  Remove with a slotted spoon and drain on paper towels.
  • In the bacon drippings stir fry the chicken pieces until browned. Remove with a slotted spoon and drain on paper towels.
  • Add butter.  Scrape bottom to loosen and browned bits.  These will add great flavor.  When butter is melted add carrots and cook 2-3 minutes.  Add celery and onions and saute until tender.
  • Whisk together wine, boiling water, chicken base and seasonings.  Pour over vegetables.
  • Add back in the chicken and bacon pieces. 
  • Cover and bring to a boil.
  • Lower heat and simmer 15-20 minutes until sauce is thick.
  • Serve over Parmesan Potatoes.
Now just for your pleasure, here is Julia’s recipe that I found on the net.

This is Julia Child’s recipe for her famous Coq Au Vin (Casserole of Chicken in Red Wine). Most of Julia’s cookbooks included this recipe. In every version in Julia’s cookbooks, she slightly updates the recipe.

Coq au Vin
Coq au Vin (literally “rooster in red wine”) is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red wine sauce, its tender onions and mushrooms and its browned pieces of chicken with their wonderful flavor. Ideal for a party because you may prepare it completely a day or more before serving. In fact, Coq au Vin seems to be even better when done ahead so all its elements have time to steep together.
The History: Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster. A lot of recipes originally called for old barnyard fowl, roosters, capon (a de-sexed rooster), and old laying hens. Coq au Vin was originally considered peasant food, and the farmers would make do with what they had on hand. 
 
The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot.
Julia Child’s Coq au Vin
2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried (I used skinless boneless breasts and thighs instead)*
4 ounces lean thick-cut bacon
2 tablespoons olive oil
Salt and pepper
1/4 cup cognac
2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti)**
2 cup homemade chicken stock or low-sodium chicken stock or broth
1 tablespoon tomato paste
2 cloves garlic, mashed or minced
1 bay leaf
1/4 teaspoon thyme
Brown-Braised Onions (see recipe below)
Mushrooms (see recipe below)
3 tablespoon all-purpose flour
2 tablespoons butter, softened
Parsley sprigs
Dry chicken thoroughly in a towel. Season chicken with salt and pepper; set aside.
Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes; remove from heat, drain, rinse in cold water, and pat dry.
In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.
After browning the chicken, uncover pan, pour in the cognac. Flambé by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read meat thermometer registers an internal temperature of 165 degrees F.

While the chicken is cooking, prepare the Brown-Braised Onions and the Mushrooms.
When the chicken is done cooking, remove from the pan to a platter, leaving the cooking liquid in the pan. Increase heat to high and boil the cooking liquid rapidly until approximately 2 cups of liquid remains. 
While the liquid is boiling, in a small bowl, blend the 3 tablespoons flour and 2 tablespoons softened butter into a smooth paste; beat the flour/butter mixture into the approximately 2 cups hot cooking liquid with a whisk. Simmer and stir for a minute or two until the sauce has thickened (the result will be a sauce thick enough to lightly coat a spoon – just thick enough to coat the chicken and vegetables lightly). If sauce is too thin, boil down rapidly to concentrate; if sauce is too thick, thin out with additional spoonfuls of chicken stock. Taste the final sauce, adding more salt and pepper if necessary.
Before serving, reheat the onions and mushrooms (if necessary). 
Storing:  Chicken is now ready for final reheating, but can be set aside in the sauce until cool, then covered and refrigerated for 1 to 2 days. To reheat, simmer slowly, covered, over low heat. Baste and turn chicken every 2 minutes until thoroughly warmed through (6 to 8 minutes). NOTE: Do not overcook chicken at this point.
To serve immediately: Shortly before serving, bring the sauce and the cooked chicken to a simmer, cover and simmer slowly for 4 to 5 minutes, until chicken is hot through. NOTE: Do not overcook chicken at this point.
To serve:  Either serve from the casserole dish or arrange the chicken on a large platter. Pour the sauce over the chicken. Arrange the Brown-Braised Onions on one side of the chicken and the Mushrooms on the other side. Decorate with sprigs of parsley. Accompany with parsley potatoes, rice, or noodles; buttered green peas or a green salad; hot French bread; and the same red wine you used for cooking the chicken. NOTE: This dish is traditionally served with wide egg noodles.
Makes 4 to 6 servings.
 
Brown-Braised Onions:
12 to 24 small white onions, peeled (or double the amount if you want to use tiny frozen peeled raw onions)*
1 to 2 tablespoons olive oil
Salt to taste
* If neither frozen nor fresh pearl onions are available, substitute one large onion cut into 1/2-inch pieces. (Do not use jarred pearl onions, which will turn mushy and disintegrate into the sauce.) 
  • While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Remove from heat and drain. Cool onions in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking).
  • In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and add 1/4 to1/2 teaspoon salt. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.
NOTE: Onions may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

 Mushrooms:
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 tablespoon butter
1/2 tablespoon olive oil
  • In a large frying pan over medium heat, heat butter and olive oil; when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Remove from heat.
NOTE: Mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

LAST CHANCE ends TONIGHT at 11:30 PM Pacific Daylight Time

CSN stores is helping us celebrate our birthday by giving YOU the present!

We were recently made aware of a wonderful online shopping experience  and it’s available right from your desk top. Whether you are looking for a sofa, TV stands, dining room furniture or cookware they have it all.

Seriously, you really need to go check out these sites
www.racksandstands.com
www.allmodern.com
www.diningroomsdirect.com
www.cookware.com
www.moremailboxes.com

Maybe you need a new spice rack like this one? How can you get it for free? By joining in on this giveaway of course!

The winner receives a $60 gift certificate to use
as they wish on any of the CSN.stores websites.

Kamenstein 16 Jar Acadia Wood Spice Rack

THE RULES
  • Answer one question – What is your favorite kitchen appliance color?
  • You can earn an extra entry by blogging about this contest. Come back and leave a 2nd entry with the link.
  • You can earn another entry by becoming a follower of OUR KRAZY KITCHEN. Come back and leave a comment.
  • You can earn another entry by signing up to be a guest host.  Your guest host piece would need to be completed and in place before the deadline.  We would then schedule it into our time slots available over the next 2 months.
  • No entries after 11:30 pm Pacific Time Sunday, 6/27.
  • Winner will be selected at random and announced Wednesday, June 30th.
  • Good luck!

Veggie Tales: My Summer Medley

This is simple down to the core, or should I say corn? But the flavors are fantastic, and the vegetables are perfection. The next time you are craving chips and dip, make a veggie salsa salad like this one instead! It could almost be considered vegetable ceviche! Ole!

What you’ll need:
1 cucumber (skinned and diced)
1 can black beans (rinsed)
2-3 cups chopped heirloom tomatoes (mine were green)
1 red onion (diced)
1 can corn (rinsed)
1/4 cup Cilantro
2 limes (zest and juice)
2 tablespoons olive oil
salt and pepper to taste

What you’ll do:
Just throw all of the ingredients into a bowl and toss.
Then eat it of course!

Honey Grilled Pork Chops

In almost any neighborhood on any given night during the summer, you can smell the aroma of one of your neighbors grilling out. That and soft green grass are two of my favorite things of summer.
One of my favorite things to grill on hot summer nights are honey grilled pork chops. They are a great change up from the usual burgers, dogs, and beef. Plus these are simple and quick to make.
Honey Grilled Pork Chops
2 ea boneless pork chops, at least 1″ thick
2-4 Tbsp pork chop rub (see recipe)
2 Tbsp creamed honey
When selecting pork chops, look for ones that deeper red in color as opposed to pale. Sure it’s “the other white meat” but you want chops with the most color. That’s a tip Chris Lilly gave at a recent cooking class and he knows his pork.
For the “creamed honey”, this is a specially crystallized honey. It’s not a mix of honey and cream. If you can’t find it locally, you can just use a good local honey.

Season all sides of the chops with the Pork Chop Rub. I made this rub specifically for pork chops following the section in Big Bob Gibson’s BBQ Book on creating your own dry rub. It will make about a cup and will keep for 6 months in an airtight container.
NMT Pork Chop Rub
1/4 c white sugar
1/4 c turninado sugar
1/4 c smoked paprika
2 T garlic salt
2 T kosher salt
1 t black pepper, smoked
1 t cayenne pepper
1 t cumin
1/4 t allspice
1/2 t dried thyme
Get your grill cooking with direct heat at 350 to 375f. Grill the chops on the first side for 2 minutes. Flip and grill the second side for two minutes (now at 4 minutes total cooking time).
Flip back to the first side and grill for two more minutes (6 minutes total). At the very end of those two minutes, glaze some of the creamed honey on both chops. Flip, glaze again, and let finish cooking for 2 minutes (8 minutes total at this point).

At two minutes check the internal temp and it should be around 140-145f. If so, pull and let rest for 10 minutes. If not, switch to indirect heat (move to the side of grill and roast it) until it hits 140-145f.
These are crispy and a little sticky on the outside and juicy & tender on the inside!

Have a great weekend everyone and try to stay cool!

21 pieces of sage advice for a happy life ~ another email gem.

  1. Give people more than they expect and do it cheerfully.
  2. Marry a man/woman you love to talk to. As you get older, t heir conversational skills will be as important as any other. 
  3. Don’t believe all you hear, spend all you have or sleep all you want. 
  4. When you say, ‘I love you,’ mean it. 
  5. When you say, ‘I’m sorry,’ look the person in the eye. 
  6. Be engaged at least six months before you get married. 
  7. Believe in love at first sight.
  8. Never laugh at anyone’s dreams. People who don’t have dreams don’t have much. 
  9. Love deeply and passionately. You might get hurt but it’s the only way to live life completely. 
  10. In disagreements, fight fairly. No name calling. 
  11. Don’t judge people by their relatives. 
  12. Talk slowly but think quickly. 
  13. When someone asks you a question you don’t want to answer, smile and ask, ‘Why do you want to know?’ 
  14. Remember that great love and great achievements involve great risk. 
  15. Say ‘bless you’ when you hear someone sneeze. 
  16. When you lose, don’t lose the lesson. 
  17. Remember the three R’s: Respect for self; Respect for others; and Responsibility for all your actions.
  18. Don’t let a little dispute injure a great friendship. 
  19. When you realize you’ve made a mistake, take immediate steps to correct it. 
  20. Smile when picking up the phone. The caller will hear it in your voice. 
  21. Spend some time alone.

aprons 3

TGIF

To Play JOIN us HERE!

1. On vacation, I like to relax, unwind and unplug.
2. For my vacation I’d like to be on a cruise ship in the ocean.
3. One of my favorite vacation spots Alaska.
4. There really are nuts out there during full moon.
5. Up, up and away is a song that easily gets stuck in your head – damn elevators.
6. Bananas and chocolate go together perfectly.
7. And as for the weekend, tonight I’m looking forward to try a new recipe, tomorrow my plans include painting and Sunday, I want to go see a movie!

aprons 3

WHITE ZINFANDEL COQ AU VIN

WHITE ZINFANDEL COQ AU VIN
1/3 cup flour
1 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon Italian seasoning
1/4 pound bacon. choppped
1 1/2 pounds chicken tenders, cut into bite sized pieces
2 tablespoons butter
1 & 1/2 cups carrot slices
2 stalks celery, sliced thin
1 really large bunch green onions, sliced thin (I used Mexican green onions)
1 & 1/2 cups white zinfandel
2 tablespoons Better Than Chicken Base
2 cups boiling hot water
fresh parsley sprigs
fresh tarragon sprigs

  • Place flour in a large plastic bag, add chicken, seal and shake to coat chicken with flour.
  • In a large saute’ pan brown bacon until crumbly.  Remove with a slotted spoon and drain on paper towels.
  • In the bacon drippings stir fry the chicken pieces until browned. Remove with a slotted spoon and drain on paper towels.
  • Add butter.  Scrape bottom to loosen and browned bits.  These will add great flavor.  When butter is melted add carrots and cook 2-3 minutes.  Add celery and onions and saute until tender.
  • Whisk together wine, boiling water, chicken base and seasonings.  Pour over vegetables.
  • Add back in the chicken and bacon pieces. 
  • Cover and bring to a boil.
  • Lower heat and simmer 15-20 minutes until sauce is thick.
  • Serve over Parmesan Potatoes.

aprons 3

Szechuan Beef FOR the faint of heart (and Jackie) and Szechuan Chicken for me!

I LOVE Szechuan anything.  Beef, chicken, fish… It is one of my “go to” items to order at the storefront Chinese takeout restaurants that seem to be on every other street corner.  My wife… Not so much.

By definition, Szechuan is …

a style of Chinese cuisine originating in Sichuan Province of southwestern China is famed for bold flavors, particularly the spiciness resulting from liberal use of chilies and “numb” or “tingling” flavor (Chinese: 麻) of the Sichuanhe  peppercorn (花椒)

WOW… just reading this definition is numbing my mouth!  And striking fear into my wife. Once again, the ugly divide between our taste buds rears its ugly head.  While in Kansas, ordering Chinese take-out is easy and inexpensive, and every one can order what they wish… Here in the paradise that is St Thomas (US Virgin Islands), there are no Chinese take-out joints (that I have found).  So, my dreams of numb tongue were to be put on hold… Until I saw this recipe from one of my favorite bloggers… ANGEL IN THE KITCHEN!
She advertises her recipe for Szechwan Beef as …

Szechwan dishes are typically on the spicier side, and although I’ve had my share that have made my eyes water and my nose run, this dish (which is from Better Homes and Gardens), is actually on the milder side. You can certainly increase the amount of crushed red pepper flakes, or even add some sriracha or other hot sauce, to amp up the heat.

OK… I can work with this.  First, DO NOT TELL JACKIE SHE IS EATING Szechwan Beef!  Just the words will scare her and prejudice her about liking the dish.  Next… I can pull her bit out, keep it warm, while I add and finagle it into something mouth numbing (yeah).
Here’s what Angel says to do..

Szechwan Beef
Serves 4

3 Tbsp. dry sherry
3 Tbsp. soy sauce
2 Tbsp. water
2 Tbsp. hoisin sauce
2 tsp. cornstarch
2 tsp. grated ginger
1 tsp. sugar
1/2 tsp. crushed red pepper flakes
1/4 tsp. black pepper
2 cloves garlic, minced.
1 lb. steak, thinly sliced
2 carrots, peeled and thinly sliced
2 green bell peppers, cut in cubes
1 Tbsp. vegetable or canola oil
Cooked rice, for serving

1. Combine the sherry, soy sauce, water, hoisin sauce, cornstarch, ginger, sugar, red pepper flakes, pepper, and garlic in a small bowl. Set aside.

2. Put oil in wok and heat over medium-high heat until hot.

3. Add carrots and stir-fry 2 minutes. Add peppers and stir-fry another 1-2 minutes. 4. Remove vegetables from pan and set aside.

5. Add beef and stir-fry 2-3 minutes, or until cooked.

6. Push beef away from center of wok, and add sauce. Reduce heat to medium, and cook and stir sauce until thick and bubbly.
7. Add veggies back to wok, and combine with beef and sauce.
8. Serve over rice.


Pretty much, just what I did…
Slice and dice… I did add Onions… Caused I like onions!
I used skirt steak… be sure to slice against the grain of the meat so that the bits are more tender.
I do not have a wok here, but my sauté pan worked fine.
As the Kitchen Angel advertised, it was WONDERFUL.  The little kick from the red pepper flakes was there.  but not overpowering.  I did happen to have a pepper grinder full of actual Sichuanhe peppercorns (god bless my “spice guy back in Kansas).  So, once I plated Jackie’s dish, I doctored mine up a bit.


We were both thrilled!

And next day for my lunch…

I made the same recipe with a bit of my beloved Rotisserie Chicken!

I doubled the red pepper flakes, and added some Sichuanhe peppercorns.  I served over some leftover garlic noodles!

NOW THIS WAS THE Szechuan that I know and love! so, thanks Angel.  Great recipe and a great menu item for me to add to my repertoire!


Take a minute and drop by ANGEL IN THE KITCHEN and thank her for me!

Dave here from MY YEAR ON THE GRILL. It really is just this easy!  

 … I CAN COOK THAT! 

And so can you!


Cheese Latkes

            For more recipes, join me at Comfy Cook and My Sweet and Savory

Cheese Latkes – This comes from the Holiday Series on My Sweet and Savory.  I was looking at some of the pancake recipes, I had posted on my blogs and saw cheese latkes and felt hunger pangs.  I decided to share with you since, I was not going to cook.
I happen to love cheese latkes. For those of you, who do not use the word latkes, try pancakes. There is something heartwarming about pancakes. It brings back memories of when my children were little and pancakes were a Sunday morning breakfast, particularly “puzzle pancakes.” There will be a photo below. That was the part of making pancakes that was fun, creating shapes that looked like animals or familiar objects. Sometimes, we didn’t know until the pancake was on the plate, what it turned out to be, if anything. The ones, below had no significance to me but if you find something in them, do share.
Although I found this recipe on Goldmine.com, it comes from one of my favorite cookbooks and chances are that I have made these, several times, over the years. The book is a big purple hard covered book which is well worn and it is called, Spice and Spirit, The Complete Kosher Cookbook. There are good solid recipes in the book and has been a go-to book up until I began my journey to learn how to cook gluten free. Then, I expanded and picked up a few gluten-free books to later find, I did better with regular cookbooks, making my own adjustments.
As a result, I built a new library (small but good for me) and attempted to get books by many of the cooks we bake or cook “with” online. Today, I got the best one, so far, Baking, from my home to yours, by Dorie Greenspan. I thought I would sit down and put a sticky on a few pages that caught my eye. I found that every page had a great recipe and that the sticky solution is not a solution, with this book. I think now, I will look at the recipes, that Tuesdays with Dorie has used, and make some of them.

Ingredients:
3 eggs
1 cup milk
1 cup cottage cheese, drained   (use Ricotta for a more refined taste)
1 1/2 cups all-purpose flour (I used a gluten-free mix)
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup oil for frying
Method:
Place all the ingredients except oil together in a large bowl. Mix until smooth.
Heat 1/4 cup oil in a skillet.
Using a large spoon, drop the batter into hot oil.
Fry 2 to 3 minutes on each side, until lightly browned.
Continue until the batter is used up, adding oil when necessary.  The latkes may be served topped with sour cream, applesauce or maple syrup. (I went for the maple syrup. Hubby ate them plain.)
These make a good weekend breakfast, a lunch dish, even a snack.