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.

Apple & Pear French Tart

Let's play two truths and a lie. I like most things geekery. I don't like math. Math was my worst subject in school.

What did you guess? If you said geekery…. EEEEEEHHHH. WRONG. Guys, my iPhone cover is a TARDIS, I saw Star Wars when it was rereleased in theaters in elementary school, Mark Hamill was my first crush, I make "A" see the Star Trek movies with me and I celebrate Pi Day every year.

Which brings me to my lie. Math was not my worst subject in school, but it was my least favorite. Writing aside, math was an anomaly that made its way to the top of my standardized test scores. To this day, I have no idea why. But secretly? I think I'm a math genius who will solve the world water crisis with a math equation I casually doodle on the back of a letter I have yet to open. Apathetic enough for you?

While my prophecy hasn't come true yet, I'm prepared for the day it does by celebrating Pi Day every year. Last year I made some mini vegan roasted apple pies. The Year of the Epic Cherry/Apple Venn Pieagram crowned my first March in Seattle. This year? I christened my new Nordic Ware tart pan by making "A's" pie of choice: an apple & pear French tart.

Math isn't ever going to be something you see me begging to do, but I will keep up appearances by making a pie every March 14th.

Apple & Pear French Tart

Adapted from La Fete Blog

Ingredients:

• 1¼ cups flour, plus more for dusting
• 12 tablespoons unsalted goat butter, cubed and chilled
• ¼ teaspoon kosher salt
• 3 baking apples, peeled, cored and slices
• 3 Bartlett pears, peeled, cored and sliced
• ⅓ cup sugar with a shake a cinnamon combined
• ½ cup apricot jam
• 2 tbs. rum

Directions:

1. Combine flour, 8 tablespoons goat butter, and salt in a food processor and pulse until pea-size crumbles form. When properly (not over!) mixed, it should feel like wet sand.
2. Drizzle in 3 tablespoons ice-cold water and pulse until dough is moistened, about 3-4 pulses.
3. If dough seems too dry, drizzle in additional water 1 teaspoon at a time until dough is the correct consistency. 
4. Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour.
5. Unwrap dough and place between two pieces of parchment paper.
6. Using a rolling pin, flatten dough into a 13″ circle and then transfer to a 11″ tart pan with a removable bottom.
7. Using fingertips, lightly press dough into the bottom and sides of tart pan.
8. Using a rolling pin, gently press down on top edge of tart pan to trim excess dough.
9. Chill for 1 hour.
10. Meanwhile, heat oven to 375°F.
11. Gently move the slices to the crust and make a pattern with the apples overlapping so there are no gaps of crust showing through.
12. Once tart shell is completely filled with apples, sprinkle with cinnamon sugar and dot with remaining 4 tablespoons of goat butter.
13. Bake until golden brown, 60-70 minutes.
14. Meanwhile, heat apricot jam and rum in a small saucepan until warmed and thin.
15. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam rum glaze.
16. Let cool completely before slicing. Serve with ice cream of choice!

Vegan Mini Roasted Apple & Pear Pies

I haven't taken a math class since my senior year of high school; beyond reason, I was able to count Astronomy 111 as a math in college. However, I've been an avid fan of Pi Day for as long as long as I can remember. Never having been mathematical groupie, my love of Pi Day has been called into question, Maury-style, more than a few times. Maybe I'm a fan of puns (I also celebrate May the 4th), pie or have an appreciation of people who actually do and enjoy math. While it's probably all of the above, I think my love of food trumps my aversion to math. Give me a set of analogies or tedious word problems, but I'd rather walk around a Möbius strip for all eternity than figure out the tip on a bill.

Yet wouldn't you know, I think yesterday was the first time I actually made a pie on Pi Day. Sure, I've made a pie somewhere within the confines of March and called it good, but I've never baked and subsequently eaten one on 3.14. Good thing yesterday was a day of firsts and I finally made some cute little mini pies. A day of firsts you ask? Why yes, it was. I cooked fish, in fact a filet of salmon, for the first time in my entire life, started editing photos for my first ever professional(ish) photography assignment and went for a long walk in the rain… on purpose.

At the end of the day, I felt pretty proud of myself. I was noshing on a delicious salmon dinner with 'A' and eagerly awaiting my first homemade Pi Day pie. As most readers know, I'm allergic to cows milk but am deathly afraid of Crisco and as such, am usually at a perilous crossroad when it comes to making pastries. While I guess Earth Balance 'butter' is sort of like Crisco, its yellowy, stick-like, buttery appearance convinces me otherwise. So after some successful Googling, I found a vegan pie crust that was in compliance with my standards and seemed as though it would be flaky enough.

While the dough was a little wet, the crust baked up wonderfully crispy. If you aren't vegan or don't feel like using this pie crust recipe, I found that halving a recipe for a double crust resulted in enough dough for two mini pies and a little bit to spare.

Vegan Pie Crust

Adapted from Someday Spoon

Ingredients:

• 1 stick of vegan butter, cubed and chilled
• 1/2 tsp. salt
• 1 1/8 cup pastry flour
• 1/4 cup water, chilled
• 1/2 tbsp. white sugar
• Flour for the rolling surface

Directions:

1. Preheat the oven to 400 degrees F and grease two 4 in. ceramic ramekins.
2. Pulse the flour and salt in a food processor.
3. Add the vegan butter and pulse the mixture together into beads of dry clumps. If you do not have a food processor, alternatively you can use a large fork to mix the ingredients together.
4. Pour the pre-chilled water into the food processor a little at a time while pulsing the mixture.
5. When about half the water has been transferred, also add a pinch of white sugar.
6. Transfer the dough onto a well-floured cutting surface. Roll into a ball.
7. Wrap the ball in plastic wrap and freeze for at least an hour. Dough can be frozen for up to 12 hours before continuing making the pie.
8. Remove the dough from the freezer and roll out with a rolling pin on a floured surface to 1/4″ thick.
9. Cut dough into 4 circles; two larger ones for the bottom and two smaller ones for the top. Freeze until ready to fill pies.

Roasted Apple & Pear Pie Filling 

Ingredients:

• 1 Granny Smith apple, peeled and diced
• 1 pear, peeled and diced
• 1/8 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger powder
• 1/4 teaspoon allspice

Directions:

1. Spread apples onto a cookie sheet. Sprinkle with brown sugar and spices.  
2. Bake in an oven preheated to 400 degrees for 35-45 minutes.   
3. Remove the apples from the oven. Carefully place the pie crusts in the bottom of the ramekins.  Fill generously with the apple/pear pie mixture.  
4. Top with smaller circles of dough and cut slits for venting. Place ramekin on a clean cookie sheet, return to oven and bake for an additional 25-30 minutes, or until the pie crusts are golden brown.  Allow to cool before serving.

Roasted Pear and Toasted Pecan Ice Cream

Three more weeks.  I keep on having to repeat that to myself over and over… only three more weeks until I will (hopefully) start reintegrating gluten and dairy.  My doctor thinks I am sensitive to one of the two and I need to "cleanse" my system more before I nosh on a hunk of bread or block of cheese.  While I wouldn't call my current diet ideal, not being able to have dairy hasn't been too hard.  I've known for a while I'm lactose intolerant.  I mean, haven't you noticed that 99.9% of my recipes use a milk substitute?  But what has been hard is finding a soy ice cream without brown rice syrup.

You'd think having the word rice in the name would mean it was gluten free.  You'd be wrong.  It's one of those sneaky glutenous ingredients.  So, if I can't buy it I'll make it!  I had some pears that were at the edge of being over ripe and a craving for some ice cream.

 When you make this ice cream (which I highly recommend) make sure you set aside a chuck a time.  While not being labor intensive, there is a lot of down time.  At least at the end of it all, your house will smell like roasted pears, toasted pecans and you will be snacking on some freshly turned ice cream.

Roasted Pear Rosemary Upside Down Cake

This cake impresses people.  When I went through the car wash and this cake was riding shotgun, the man taking my money said he'd take the cake in exchange.  Considering that shelling out $10 for just a car wash makes my stomach turn, I would have taken him up on his offer.  As luck would have it, I think he was kidding and I really wanted to savor some of the cake when I got home.

Cut to pre-Christmas.  My friend Ann & I got together to cook some dinner and wish each other a Merry Christmas before I left for Michigan.  That, and I honesty couldn't remember the last time we hung out so saying we were overdue is an understatement.  We made a chicken tajine, sautéed cauliflower and for dessert, you guessed it, this cake.  The rosemary contests nicely with the slightly more blunt flavor of cornmeal; I just couldn't stop thinking about it!  I was able to take a nice big wedge of it home with me and I knew I needed to make it as soon as I got back from Michigan.

If you'd be so kind to press fast-forward on your handy dandy remotes, we'll jump to the last night of 2010.  After working a long shift at work, I rushed home and immediately got to work on baking.  Julie was hosting the New Years Eve party and my sole job was to bring some bubbly and dessert.  Naturally I didn't plan well and left the baking to right before I needed to be at the party.  You really don't want to see me when I'm baking and simultaneously getting gussied up, it doesn't mix well.  My BCBG dress (that I got for $20 on ebay!!) made it out of that battle alive, but don't think that I didn't show up to the party without some rosemary in my hair or butter on my face.  I was in such a rush that I made my date take the bus to the party because I didn't have time to pick him up.  Erm… oops... At least I made one cake too many and was able to take the extra one home with me.  I didn't plan it like that or anything... I don't know what you're suggesting.

But this cake makes everything ok.  All was well when this cake enters the scene.  My only qualm with it, that is completely my fault, is that it doesn't work well with coarse ground cornmeal.  I found that out the hard way.  I realized I only had coarse ground on hand, semi-successfully tried to grind it finer in the blender and made it work as best I could.  I also didn't (but NOW I do!) have a cast-iron skillet so I used a 9-inch cake pan and it worked wonderfully.

This message is for my sister (but you can read it too if you want): Caroline, I wanted to let to know that my next three posts will be using the lightbox you got me for Christmas!  Keep an eye out for it!  Love, Sis