Pancakes are a fantastic vehicle for a variety of vegetables. This is a simple buckwheat/buttermilk blini, with a unique flavor twist of sage and puréed butternut squash whisked into the batter. When made small, they are ideal hors d’oeuvres. Vegetarian blini are simple to make – top with drained yoghurt, some sautéed winter squash, olives,…
Ginger Gingerbread
This gingerbread is a favorite at the gluten-free bakery founded by Karen Morgan, The Blackbird Bakery, in Austin, Texas. Lavishly laced with aromatic spices, you’ll find both candied & fresh ginger in this gingerbread. Ingredients ⅔ cup sorghum flour 1 cup cornstarch 1 cup tapioca flour 1 ½ teaspoons baking powder ¼ teaspoon baking soda…
Pumpkin and Ginger Scones
This breakfast pastry is ideal the day after Thanksgiving, in case you’re still hankering more of that pumpkin pie flavor! Ingredients ¾ cup whole-wheat flour 1 cup all purpose flour ½teaspoon salt ¼teaspoon ginger ground 2teaspoons baking powder ½teaspoon baking soda 4tablespoons cold butter, unsalted (cut into ½ inch pieces) ½cup pumpkin purée, canned or…
Buttermilk-Biscuit Shortcakes
A mix of faith, magic, and technique is needed to make biscuits. After using your hands to pull together the dough, you fight through a stage where you feel like scrapping the entire mess, and before you know it, your dough becomes smooth and the oven makes them rise tall and gorgeous. Sweeter than most…
Winter Squash and Molasses Muffins
Reminiscent of pumpkin molasses bread, these muffins aren’t as sweet, although they can be sweetened with extra molasses or sugar. Ingredients 2 pounds kabocha squash (cut in large pieces) 1 cup (140 grams) whole-wheat pastry flour 1 cup (135 grams) flour, unbleached (all-purpose) 1 teaspoon baking soda 1 teaspoon cinnamon (ground) ½ teaspoon nutmeg (ground)…
Buttermilk Marble Cake
Adapted from a version serve at the 76th birthday of legendary Southern chef Edna Lewis, this cake is delectably tender & moist. As far as cakes go, this is quite simple to put together, and the chocolate cream cheese frosting is a beautiful surprise. Ingredients For the cake: ¾ cup/170 grams butter, unsalted (1 1/2…
Yogurt Soup With Toasted Barley
This is an ideal refreshing summer soup that I first put together when cleaning out the refrigerator and pantry. If unable to source organic or Greek yoghurt (without stabilizers or gums), feel free to use buttermilk. Ingredients For the yogurt or buttermilk soup with toasted barley ⅓ cup pearl barley About 2 cups water Salt…
Chilled Soup with Golden Beet and Buttermilk
Carefully balanced acidity and its bright layers are the real beauty of this simple, quick recipe. Golden beets, puréed with lemon juice & buttermilk, have a gentle twang and sweetness. A chef from Freedom, Me., Erin French takes it a step further and garnishes each bowl with finely chopped shallots macerated in rice wine vinegar,…
Cake With Lemon and Poppy Seeds
This Bundt cake won’t look like most fluffy, white poppy seed cakes due to the use of honey and whole wheat flour – instead, its luxuriously moist texture, and slight crunch of poppy seeds, is accompanied by a dark & golden hue. This is very similar to my recipe for walnut apricot Bundt cake, but…
Pumpkin Pancakes
Brisk autumn mornings demand a cozy breakfast, and fluffy pumpkin pancakes will warm your heart & soul. Quick to stir together, these pancakes are packed with a pumpkin, and flavored with vanilla and cinnamon that give them their unique taste. Although the pumpkin and buttermilk make for a thick batter, they will still spread. Make…