Square Meal Round table
We have always been a puff pancake, dutch baby kind of family. There is the drama in the puff, and the delicate sweetness and custardy texture is a favorite. In all honesty, we would rather make one big pancake instead of many little ones so we can actually eat breakfast with everyone as opposed to standing by the stove working batches! This one was inspired by that classic combination of cherries and vanilla. The fruit inside makes it sort of like a French clafoutis, another custardy dessert we love. You can sub any berry in, but the cherries pack a nice sweet tart punch! Be sure to have everyone siting when you pull it from the oven as the puff doesn't last long!
Cherry Vanilla Dutch Baby
serves 4-6 in 9 inch oven proof skillet
3/4 cup milk
3/4 cup flour
1/3 cup sugar
1/2 cup cherries, pitted and halved
6 tablespoons butter
1 tsp vanilla extract
1/2 tsp. vanilla bean paste (if you can't find add one more tsp. vanilla extract)
Preheat oven to 425
Whisk together the flour, milk, eggs, sugar and vanillas until smooth.
In an oven proof 9 inch skillet melt butter and swirl along the sides of the pan. Add batter and scatter cherries on top. After about 1 minute, place in oven and bake for 12-15 minutes.
Pancake will be puffed and golden brown.
Serve immediately with syrup or jam or a squeeze of lemon!
How can it be February already? It seems like just yesterday we were celebrating all things apple with our #aisforalltheapples collaboration. We were blown away by everyone's creativity and approach to the same ingredient. We had pies, tarts, salads, and even cocktails showing off their apply goodness all over instragram. Now, we have put out the call along with @whatannieseating, and our wonderful collaborators are getting crazy with the CARROT! With returning chefs and bakers like @jojoromancer, @bakingthegoods, @smartinthekitchen and @champagneandcookies and some amazing new talents like @lokokitchen, @rushyama, @dianemorrisey and @candacenelson, we bring to you #24carrotgoals. Can you believe this is our 4th ingredient based instagram collaboration? From peas to peaches to apples and now to carrots, we celebrate the bounty of nature!
We were lucky to receive a box of the most beautiful carrots from Babe Farms. We couldn't help but get excited when we saw the yellows, purples and pinks dancing before us! We have taken our love for making pies and tarts and our love of carrots and done a mashup that hits all the right notes. Carrots, with their natural sweetness, can easily swing both savory and sweet, and this tart finds itself somewhere in the middle. The savory notes of the fresh thyme we put in the dough and sprinkle on the carrots, the creaminess of the ricotta and lemon, and the nuttiness of the pine nuts contrast with the carrots sweetness to find balance. You get a faint whiff of dessert, but you still feel like you are eating lunch! We have a host of other carrot recipes on the blog, like the eight-year olds favorite cake, and a zingy Carrot and Cumin Salad with Cilantro, so be sure to check those out as well. And, be sure to find the talented chefs, bloggers and bakers we have listed below online and peruse what they are making. You will never look at the carrot the same way again! This food community is a special one and we hope you will join.
Rainbow Carrot and Ricotta Tart
Makes one 9 inch square tart
(Makes 2 9 inch shells)
1 cup chilled butter
4 tablespoons vegetable shortening
2 1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
6 tablespoons ice water
2 teaspoons apple cider vinegar
1 teaspoon Fresh Thyme
6-8 oz ricotta
2 tablespoons milk or cream
zest of 1 Meyer lemon
2 teaspoons Meyer lemon juice
1/2 teaspoon salt
24-30 baby rainbow carrots, peeled (or you could use about a dozen larger)
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons maple syrup
1 teaspoon fresh thyme
1 tablespoon toasted pine nuts and carrot top sprigs for garnish
Preheat oven to 375
Prepare dough- Put butter, shortening, 2 cups of flour, sugar, salt and herbs into food processor. Pulse until you have small pea sized pieces. Add the rest of the flour and briefly pulse. Pour mixture into a bowl and add apple cider vinegar. Add chilled water to the flour mixture and fold with a large flat spatula until dough comes together, pressing dough as you fold. Flip dough onto floured surface and push into a ball. Divide into two, and gently flatten each half into a disc. Wrap in plastic and let rest in fridge. You can freeze the dough but be sure to put in fridge the night before you want to make the tart. You will need only one disc for this recipe. Dough lasts about 5 days in the fridge and longer in the freezer.
In a large steamer working in batches of the same color carrot, steam carrots whole until just tender, about 7 minutes depending on size. Remove and place in cold water to stop cooking. Slice carrots in half and toss carrots with Olive Oil, salt, pepper, maple syrup and thyme and set aside.
Roll out your dough on a well-floured surface. Lay into a tart pan, making sure you get dough into the corners. Prick bottom with a fork a few times. Add pie weights or beans and blind bake the crust for about 20 minutes until it just starts to brown. Remove from oven. (If you don’t have a tart pan, use a shallow pie dish)
Add filling ingredients in a small bowl. Mix well.
After your shell has cooled to the touch, spread your filling and then arrange the carrots on top. We did a herringbone pattern but you can just lay on top careful not to overlap too much, filling in all the holes.
Bake again for about 20 minutes until carrots have begun to caramelize, and crust is golden brown.
Remove from oven, cool for 10 minutes and remove from tart shell. Sprinkle with pine nuts and some carrot top sprigs and serve.
Here are all the wonderful collaborators!
The Cooking of Joy’s Candied Carrot Rose Tart
Figs and Flour's Thai Peanut Pizza
Cocoa and Salt's Classic Carrot Cake
Jojoromancer's Carrot Pie
Julie Jones' Mum's Carrot Cake
Lemon Thyme and Ginger's Sweet n' Spicy Herbed Carrots
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
What Annie’s Eating’s Roasted Carrots with Carrot Top/Herby Salsa Verde
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeno’s Roasted Carrots with Chipotle Honey Butter
A Worthy Pause's Paleo Thai Curry Carrot Soup
Battered n Baked's Baked Carrot Cake Donuts
Anna Jitlin's Carrot Muffins with Persimmon Topping
Lemon Thyme and Ginger's Sweet and Spicy Herbed Carrots
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
My Love at First Bite's
Rezel Kealoha's Turkish Yoghurt Dip
Cosettes Kitchen's Sumac Spiced Carrot and Feta Salad
More Icing Than Cake's Spiced Quinoa & Roasted Carrot Salad
Measuring Cups Optional's Carrot Curry Soup
Hot Dishing It Out’s Carrot Whoopie Pies with Ginger Cream Cheese Frosting (vegan)
Bee and the Baker's Glazed Carrot Rosette Tart with Honey Ginger Mascarpone
Lady and Larder’s Carrot Crudite Board with Z'atar Hummus
Katie Bird Bakes’ Carrot Cake Scones
Jessie Sheehan Bakes' Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Baking the Good's Roasted Carrot and Herby Feta Galette
Laurel Street Kitchen's
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting
Forty-nine Figs' Carrot Pie
Loko Kitchen's Miso White Carrot Pie with Black Sesame Crust
Gobble the Cook's
Butter Loves Company’s Iced Carrot Cake Cookies
Champagne and Cookies' Savory Carrot and Cauliflower Crumble with Za'atar and Herbed Feta
Easy and Delish’s Carrot Spaghetti
Suburban Pie and Treat’s Carrot Pineapple Raisin Pie
Catgrammer's Triple Ginger Carrot Cake with Cream Cheese Frosting
Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese
Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing
Dukkah Queen's Carrots and Friends Salad (pickled, raw and roasted)
Amanda Skrip's Rainbow Roasted Carrots with Citrus, Fennel and Arugala
Flotte Lotte's Carrot Apple Pie
Cook Til Delicious’ Mini Carrot Cake
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)
Candace Nelson of Pizanna’s Vegan Carrot Birthday Cake
Farm and Coast Cookery's Carrot and Herbed Ricotta Phyllo Tart
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Zestfulkitchen's Moroccan Stuffed Portobellos
Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing
What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter
Diane Morrisey's Harissa and Maple Roasted Carrots and Lemon
Rumbly in my Tumbly's Carrot Chai Pie
Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette
Week Night Bite's
Pies and Prejudice's Carrot Pie with Maple and Cardamon
Feed The Swimmer's Air Fried Rainbow Carrot Chips with Tzatziki
Plum Lucky Pie Pi's Roasted Carrot Pot Pie
Smoothies and Sundaes’ Carrot Cake Sourdough
Blossom to Stem's Caramelized Carrots with Fennel, Ricotta, and Walnuts
Kate Aliberti's "Hop Scotch" Pie- Carrot Custard with Brown Sugar, Honey, Cinnamon and Scotch
Annie Madison's Morning Glory Muffins
The Dirty Whisk's Carrot and Herbed Ricotta Tart
Jill Salama's Carrot Latkes with Cranberry Aioli (Paleo)
Food By Mars' Paleo Carrot Walnut Loaf Cake
The Olive and Mango's Carrot Cake Roll
Easy Gourmet Living's
A Modest Feast's Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta
Seed and Mills' Carrot Cake with Tahini Caramel Frosting
Its a Vegworld Afterall's Zesty Carrot Spirals
We have been adding cranberries to many a thing this past month, pies, applesauce, you name it, as we love the tart, acidic punch they give. So, when we found a bag of fresh cranberries tucked in the back of the refrigerator, (probably from Thanksgiving) we experimented with our trusty crumb bar recipe. Playing off the classic combination of cranberries and orange and knowing that the cranberries would need a bit more sugar then lets say a mixed berry crumb bar, we tweaked the recipe a bit and came up with this delicious cookie/bar. Its sweet, tart, and sort of feels like breakfast without the carb load of a big cran-orange muffin, not that we have anything against a good cran-orange muffin:) Try these before you forget that you love cranberries, and have to wait until next Thanksgiving to enjoy them!
Cranberry Orange Crumb Bars
Makes 16 bars
1/2 cup Brown Sugar
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter, cut into cubes
zest of 1 orange
2 cups fresh cranberries
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons corn starch
juice of one orange
1/2 tsp. almond extract
Preheat oven to 375
Grease an 8’ inch cake or Pyrex baking dish.
In a medium bowl mix flour, brown sugar, baking powder, salt, and orange zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan.
In another bowl, add sugar, orange juice, cornstarch and almond extract and mix. Carefully stir in cranberries.
Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out.
Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing.
You asked, and we delivered. Here is the recipe for these yummy soft pretzels! We tweaked the original a bit as we gleaned it from a video, but the results were delicious. Yes, they have yeast, and yes, you have to let them rise, and yes, you will be nervous that they are not going to work, but push through the fear! Cooking and baking is all about trying, failing, trying again, tweaking, tasting, experimenting. Nothing is perfect, but that is ok. We never have really played around with yeast, and are trying to conquer the fear. The first attempts were flat, rock hard rolls that no one ate. Then, we made a successful challah, then another, then these, then cinnamon rolls! Have patience and you will be rewarded, especially with these soft pretzels. Salty, with a little tang, and super good to dunk in mustard!We especially loved them topped with Trader Joe's Everything Bagel Spice mix, but use what you have.
1-½ cups warm water
1 packet active dry yeast
4-¼ cup flour
2 tablespoons oil plus a little to coat bowl
2/3-cup baking soda
About 8 cups water
1 egg, whisked
Salt and seeds for sprinkling
Mix in a bowl the warm water, salt and sugar. Whisk, and then add the yeast. Let sit for 5 minutes until foamy. Add flour and oil and knead about 5 minutes until dough is smooth and comes together.
Place in oil-coated bowl in warm place for 1 hour until doubles.
Preheat oven to 450
In a large pot boil water then add the baking soda (this will foam so make sure you have room in pot) Turn heat to medium high.
Turn dough out and cut in half, then each half into 5 pieces. Roll into long rope about 18 inches long. Bring ends to each other, twist, and attach at bottom forming the pretzel shape. You can also cut into pretzel bites. Place on parchment lined baking sheet. One at a time, drop into the water bath with the baking soda. Simmer about 30 seconds per side.
Remove and place on tray. Brush each with egg wash and sprinkle with desired topping. Bake for 12-15 minutes until brown and puffed.
Serve with your favorite mustard.
P.S. You can freeze these after you bake them and warm them up in a 400 degree oven for 8-10 minutes.
We have been making Dutch Babies, or puffed pancakes forever. They take a little more time then regular pancakes, but are so worth it. And beside, most of that extra time is just waiting at the table for them to bake! These pancakes are light, subtle sweet and decadent at the same time. The top ridge, crispy, while the bottom always has this custard quality. We have experimented over the years with many combinations including the classic with lemon squeezed on at the end, blackberries and buttermilk, matcha, and even chocolate. The same basic recipe can be tweaked with different fruit, and different extracts like Vanilla. If you need to make a larger pancake, you can do this recipe times 1.5 and place in a twelve inch oven proof skillet. Be sure everyone is at the table when it comes out of the oven as the puff never lasts!
Almond Raspberry Dutch Baby Pancake
Makes 1, 9 inch pancake
½ cup milk
½ cup flour
¼ cup plus 1 teaspoon sugar
½ teaspoon almond extract
4 tablespoons of butter
¼-1/2 cup raspberries
Preheat oven to 425
Whisk together the flour, milk, eggs, ¼ cup of sugar and the almond extract until smooth.
In an oven proof 9 inch skillet melt butter and swirl along the sides of the pan. Add batter and scatter raspberries on top. Sprinkle with the remaining sugar. After about 1 minute, place in oven and bake for 12-15 minutes.
Pancake will be puffed and golden brown.
Serve immediately with syrup or jam
A square meal is satisfying, nourishing, complete.
A round table includes all.