Oven Puffed Pear Pancake (Pannekoeken)

Today I woke up and experienced a full-blown Saturday conundrum. Starving and craving a luxurious brunch, but rolling over seeing the clock strike 11:20am. Fridge supplies running a bit low, but the essentials still intact, rendering a grocery store trip superfluous. Never the one to backdown in the face of a food challenge, “A” exclaimed “PANNEKOEKEN!”

For strangers to the Dutch language or non-native Minnesotans, such an exclamation roughly translates to “YES! OVEN PUFFED PANCAKES!” 

This is an incredibly easy recipe to adapt to whatever you do or don’t have in your kitchen. We’ve been making different variations for years based on what’s in season, where we’re living or what’s in our kitchen. While living in Seattle and at the height of berry season, I loaded up our pancake with the best fruits the Pacific Northwest had to offer: http://www.thegingercook.com/2012/06/oven-puffed-pancake-with-berries.html

Today we had a renegade pear, leftover ginger from brewing kombucha and an orange “A” brought home from work. And you know what? Those seemingly random bits came together to create one of the best oven puffed pancakes yet! Don’t discredit the scraps at the back of your crisper drawer; let them make friends with the other rejects. It’s a culinary creation just waiting to happen! 

As long as you have the basics of eggs, butter, flour and (almond) milk, brunch is obtainable. 

Oven Puffed Pear Pancake

Adapted from Two Tarts

Ingredients:

• 1 tbsp goat butter
• 3/4 cup all-purpose flour
• 1/2 tsp salt
• 2 tsp orange zest
• 1 in piece of ginger, finely grated (microplane works best)
• 3 eggs
• 1 cup almond milk
• 1 tsp vanilla extract
• 1 pear, thinly sliced

Directions:

1. Preheat the oven to 450 F. Place the goat butter in a 8-in cast iron skillet, and place it in the oven.
2. Combine the flour, salt, orange zest and ginger in a large mixing bowl. In another bowl, whisk together eggs, almond milk milk, and vanilla. Add this to the dry ingredients, and whisk until combined and smooth.
3. Wearing an oven mitt, remove the hot skillet from the oven (the butter should be bubbling), and pour in the batter all at once. Quickly arrange the pear slices in a circular pattern 1 ½ inches away from the edge of the pan, and return the skillet to the oven. Bake until the pancake is nicely browned and puffed around the edges, 12 to 15 minutes.
4. Remove the pancake from the oven (don't forget that oven mitt!). Cut into wedges and serve with a bit of maple syrup or powdered sugar.

Spicy Ginger Pickled Carrots

This is a quick n' dirty blogpost for a quick n' easy recipe. These carrots had bigger dreams and ultimately ended up in some homemade Bahn Mi (100% homemade to toot my own horn). That "recipe" will be coming soon but I already apologize in advance for the quality of the photos. Night isn't always the best time for lighting, as one would assume, but now that we're past daylight savings time, things are on the upswing! Unfortunately, I'm pretty backlogged with recipes that were taken after sundown. 

These picked carrots are less of a "recipe" than the Bahn Mi. It's more of making due with what you have on hand. I don't often keep fancy Mason jars on hand (a girl can dream), but I have mild hoarding tendencies and feel the need to save any decent glass jars. Perfect for bulk spices and leftovers alike, I can't ever bring myself to throw them out! So why are these carrots is a former fermented black bean jar you ask? Because I recycle (read: hoard) and because that's what I had on hand.

Back to the food. Basically, just take as many carrots as you can fit in the jar… then make them fit in the jar. Then top with pickling liquid and spices, or what will fit in the jar. Wait. Then… WHAM! Delicious easy, make-your-friends-jealous food!

Spicy Ginger Pickled Carrots

Ingredients:

• Carrots, peeled
• 1 ¼ cups water
• 1 cup white vinegar
• 2 tablespoon sugar
• 2 cloves of garlic, lightly crushed
• 1 tablespoon salt
• 1 ½ teaspoon powered ginger
• 1 teaspoon crushed red pepper

Directions:

1. Cut the carrots into matchsticks. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot.)
2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly and place in jar.
3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
4. Remove from heat and cool to room temperature. Once cool, pour liquid over carrots in car and chill. The carrots will be ready in about 3 hours but it's best to wait for at least a day.

GingerSNAP!

I have so many [and by 'so many' I mean 3] new recipes to post! But now, a public service announcement: Rae has had her last day at the Bivouac. She is moving to China and will be dearly missed. After quizzing her about her favorite baked goods, I decided to make (and bring in to the Biv) some gingersnaps. I must say - using fresh ginger (instead of ground ginger) really made a difference in the SNAP that the cookie had. In fact, there was a man-hunt at the Biv to find the cookies when we thought they were lost! And if this doesn't sing the praise of my gingersnaps - I don't know what else does!

On a side note, please check out my cousin Audrey's blog, she is The Pastry Flower! She just started her food blog and I think you will enjoy checking out her stuff. ALSO, please check out Nicole's blog, Sloe Gin Fizz, she is both my friend and co-worker. I can't believe it took me so long to find out she had this amazing blog! Not only does she have fantastic recipes - she has an adorable Etsy shop!

PS: I might like to add that this is my first posted recipe with ginger in it....and I am The Ginger Cook!

Ingredients:

• 2 cups all purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 2 tsp fresh ginger
• 1 tsp freshly ground cloves
• Pinch of salt
• 1 cup packed light brown sugar
• 1/4 cup molasses
• 3/4 cup canola oil
• 1 large egg
• Sugar for rolling (I like evaporated cane juice or raw sugar)

Directions:

1. Peel ginger root and grate. Grind up with fresh whole cloves.
2. Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover bowl with plastic wrap and chill for 20 minutes.
3. Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake for 9 minutes.
4. Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely.