Pumpkin Waffles and Magical Buttermilk Syrup

This last weekend the Robber and I went down to Claremont so that I could see where the Humbob used to humbobble around as he turned from a wee Bob to a young Bob. We stayed with his friends, the F.s, who were in the bishopric of his singles' ward at the time. The F.s are generous, enthusiastic cooks who love to eat and were constantly serving us the most delicious foods. At one point I was surrounded by fresh hummus, organic peanut butter, ricotta cheese dip, bagel chips, pita chips, apple slices, and pretzels. Oh my! For Sunday breakfast Sister F. made us fresh blueberry waffles with this syrup and the Robber just about died of happiness. He gushed about the syrup so much that I asked Sister F. for the recipe (along with several others.) Apparently she brings waffles and syrup to the high school she teaches at too and the kids there are much like the Robber in their response.

We didn't have the pumpkin waffles, but why not set the recipe down here just in case we run into a waffle maker some day?

From Sister F., no link available.

Ingredients and directions for the waffles:

2 C. all-purpose flour

2 T. baking powder

1 T. cinnamon

1 T. sugar

1/2 tsp. nutmeg

1/4 tsp. salt

4 egg yolks

4 egg whites (beat until stiff peaks and then fold into batter at the end)

1 C. pumpkin

1 T. vanilla

1 1/2 C. milk

3/4 C. butter, melted

Mix all ingredients together. Best if you use a Belgium (Belgian?) waffle maker.

Ingredients and directions for the syrup:

In large frying pain, boil:

1/2 C. butter

1/2 C. milk and 1 tsp. lemon juice (or 1/2 C. buttermilk)

1 C. sugar

1 tsp. light corn syrup

Remove from heat and then add:

1 tsp. baking soda

1 tsp. vanilla

Syrup will be very frothy once you add the baking soda.

Caramel for Apples 2

This is the second recipe the Robber and I tried and the flavor, as promised on Epicurious, is fantastic but unfortunately I overcooked our half batch (not having a thermometer) or something and it came out hard as a rock. :( Will have to try again on another day.

From Epicurious:

http://www.epicurious.com/recipes/food/views/Caramel-Dipped-Apples-102427

Ingredients:

1 lbs. dark brown sugar (about 2.25 C.)

16 T. unsalted butter, room temperature

1 14 oz. can sweetened condensed milk

2/3 C. dark corn syrup (used light)

1/3 C. pure maple syrup

1 1/2 tsp. vanilla extract

1 tsp. robust-flavored (dark) molasses (used light)

1/4 tsp. salt

Directions:

1. Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.

2. Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes.

3. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.

Caramel for Apples

The Robber loves caramel apples and wanted to make some caramel to dip apple slices in and so I scoured around on the internet and found two recipes: one that I knew would work and one that I thought would actually be interesting. This is the one that the Robber made... and it worked. We made a half batch, which was plenty for us, and it is plenty delicious and perfect for its task although nothing exceptional. Problem is, my supposedly exception caramel is rock hard and this one is the perfect consistency for just about anything. Which, perhaps, makes it exceptional.

From Real Mom Kitchen, by way of Annie of course:

http://annies-eats.net/2009/11/25/caramel-apples/

Ingredients:

8 T. unsalted butter

2 C. packed brown sugar

1 C. light corn syrup

Pinch of salt

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

Optional:

10-12 small Granny Smith apples, stems removed

Popsicle or lollipop sticks

Directions:

1. Melt the butter over medium heat in a medium, heavy-bottomed saucepan. Mix in the brown sugar, corn syrup and salt. Cook the mixture, stirring occasionally, until it comes to a boil. Stir in the condensed milk. Cook and stir until a candy or instant-read thermometer reads 248° F (firm ball stage.) Remove from the heat and stir in the vanilla.

To make candy apples: 2. Insert a lollipop or popsicle stick into the top of each apple so that it is firmly in place. Dip the apples one at a time into the caramel mixture, turning slowly to coat evenly. Transfer to a baking sheet lined with wax paper and allow the caramel to set. Decorate as desired, with melted chocolate, chopped nuts, or candy pieces.

Double Chocolate Pecan Pie

The Robber and R and I made this and ate a bit rather quickly out of the oven, but as the pie lasted for a few days and slowly carmelized it just got better and better producing this amazing chocolate carmel at the edges. I think the Robber would prefer just a plain pecan pie over this pie but I think that is because he only ate it warm. I like the idea of this pie because it provides an opportunity to make a chocolate pie that isn't as over the top as the chocolate cream pies I've had. Definitely a pie I would make again, though given my pie repertoire and the Robber's strong preference for coconut cream, it might be a while. (Unless I can sneak this in at Thanksgiving.)

From Williams Sonoma by way of Annie:

http://annies-eats.net/2009/11/23/double-chocolate-pecan-pie/

Ingredients:

For the crust:

1¼ C. all-purpose flour

1 T. sugar

¼ tsp. salt

8 T. cold, unsalted butter, cut into medium cubes (about 16 pieces)

3 T. ice cold water

For the filling:

3 T. unsalted butter, cut into 1-inch pieces

¾ C. packed dark brown sugar

½ tsp. salt

2 large eggs

½ C. corn syrup

1 tsp. vanilla extract

1 C. pecans, toasted and chopped into small pieces (or not)

3 oz. semi-sweet chocolate, coarsely chopped

3 oz. bittersweet chocolate, coarsely chopped

Directions:

1. To make the crust, combine the flour, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix briefly to combine. Add the cubes of butter to the bowl and mix on low speed until the texture resembles coarse cornmeal and the largest chunks of butter are not much larger than peas. Add the water to the bowl and mix on low speed just until the dough comes together.

2. Form the dough into a disc, wrap tightly with plastic wrap, and refrigerate for about 30 minutes or until chilled.

3. On a lightly-floured work surface, roll the pie dough out into a 12-inch round. Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan. Trim the edges as necessary and create a fluted pattern using a finger to make the indentations. Freeze the dough-lined pie plate until firm and very cold, about 30 minutes.

4. Adjust an oven rack to lower middle position and heat the oven to 375° F. Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads. Bake about 30 minutes, until the dough looks dry and light in color. Carefully remove the foil and weights. Continue baking the crust 5-6 minutes more, until light golden brown.

5. While the pie crust is baking, make the filling. Melt the butter in a medium heatproof bowl set over a pot of simmering water. Remove the bowl from the double boiler but maintain the simmering water. Stir in the sugar and salt with a wooden spoon until the butter is absorbed.

6. Beat in the eggs, corn syrup and vanilla. Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer. Remove from the heat and stir in the pecans.

7. As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F. Pour the filling into the pie shell. Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.

8. Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon. Transfer to a wire cooling rack and allow to cool for at least 4 hours.

Maple Creme Flan With Maple-Glazed Pears

Traditionally I have not very much cared for flan-- as although it is very creamy, the crust of the flan always left me with a funny after taste and the texture was not always my favorite. But as of late, I am not one to swear off foods unless I have gotten a crack at making them myself-- the exception being egg dishes. I still have no taste for eggs. So when I found this flan recipe on Epicurious I resolved to make it and, after purchasing a rather large bottle of maple syrup some time ago, decided to make it for the Robber as our dessert for his visit. The Robber, having eaten many flans during his time in Brazil, is not a big flan fan but I find if I am wily I can win him over on most things, as I did with this recipe. After consuming it, he said, "This is the best flan I have ever eaten!" and went on to rank the flan above most desserts, but still below coconut cream pie.

I liked the flan too, although the texture problems still weren't fixed for me. What I really liked too were the pears-- with I think stand alone nicely by themselves if you reduced the sauce and made it into more of a caramel (as the sauce here is rather thin)-- or could be served with icecream or angel food cake or in a mix with other fruits.

Per the reviewers, I increased the eggs and did not cover my flan with foil. I also increased the baking time at the lower temp by ten minutes. All together, my flan set up quite well and I am happy with the results. It was quite easy to make and the individual steps not that time-consuming, but the overall time might be prohibitive. I'll keep it in my repertoire, certainly, especially until/if I ever find another flan the Robber likes.

Ingredients:

Flan

1 cup pure maple syrup
3 1/2 cups whipping cream (I used 2/3 cream, 1/3 half and half)
7 large egg yolks (I used 8 egg yolks)
1/8 teaspoon salt

2/3 cup sugar
1/4 cup water
1/2 teaspoon light corn syrup

Pears

1 tablespoon unsalted butter
3 ripe Bartlett pears, unpeeled, quartered, cored (I used four pears, the sauce is thin)
1/4 cup pure maple syrup
1/4 cup crème fraîche or sour cream
1/8 teaspoon salt

Directions:

For flan:

1) Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes. Stir in cream; return to simmer.

2) Whisk egg yolks in large bowl to blend. Gradually whisk in hot cream mixture. Whisk in salt. Strain custard into another large bowl. Cover and chill until cold, at least 2 hours and up to 1 day.

3) Preheat oven to 300°F. Stir sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour syrup into 9 1/4x5 1/4x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides. Let stand 10 minutes.

4) Pour custard into pan with syrup. Place loaf pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of loaf pan. Cover roasting pan with foil. Pierce foil all over with fork. (I did not not use foil.) Bake flan 1 hour 45 minutes. Increase oven temperature to 325°F. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer. Remove flan from water. Transfer to rack; cool to room temperature. Cover and refrigerate overnight.

For pears:

1) Preheat oven to 375°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Arrange pears, 1 cut side down, in skillet. Cook until brown, about 4 minutes. Turn onto second cut side and cook until brown, about 4 minutes longer. Stir in maple syrup; bring to boil. Place in oven and bake until pears are tender, about 25 minutes. Using slotted spoon, transfer pears to plate. Whisk crème fraîche and salt into sauce in skillet. Return pears to skillet and toss to coat.

Run sharp knife around edge of flan to loosen. Invert flan onto platter. Surround with pears and sauce.

Read More http://www.epicurious.com/recipes/food/views/Maple-Creme-Flan-with-Maple-Glazed-Pears-107327#ixzz1Fvpz8D4n

Molten Chocolate Cake with Mint Fudge Sauce

The Robber made these for me for Valentine's day along with the Fettucine Alfredo and some awesome vegetables. He came up with the concept himself and then executed the whole thing along with the sauce. Well done Robber! Unfortunately, we only had a muffin tin so we divided the batter into nine muffin cups and baked them for the same amount of time. In retrospect, we should have shortened the baking time because the cakes were mostly done all the way through and not very molten-y. But delicious all the same. The sauce, when refrigerated, turns into a nice fudge that you can eat as fudge or warm up again for sauce with the leftovers or with another dessert. Originally from Bon Appetit, you can find the recipe on the Epicurious link below.

Ingredients:

Sauce

4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract

Cakes

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

Vanilla ice cream

Directions:

For sauce:

1. Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)

For cakes:

1. Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

2. Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

http://www.epicurious.com/recipes/food/views/Molten-Chocolate-Cakes-with-Mint-Fudge-Sauce-104604#ixzz1EYPzfVh1

Pecan Pie

Yet another recipe Mom has been making since I can remember but I don't know the origin of. The Robber specifically requested pecan pie for Thanksgiving, and although this came out of the oven a little overdone due to general hectic-ness, he still ate almost the entire pie before he left! He loved it, and that is good enough for me.

Ingredients:

1/4 c butter

1 c light corn syrup

1 c brown sugar

3 large eggs, beaten

1/2 t lemon juice

1 t vanilla

1/2 t salt

1 1/2 c whole pecans

cinnamon

Unbaked pie crust

Directions:

1. In separate bowl, add corn syrup, sugar, eggs, lemon juice, vanilla, salt. In saucepan, brown butter till golden brown-- don't burn. When butter is ready, add browned butter to the corn syrup mixture.

2. Roll pecans in cinnamon, coating well, and arrange in bottom of pie crust. Pour mixture over pecans. Bake at 425 for 10 minutes, then 325 for 45-50 minutes.

Consider reducing sugar/corn syrup if too sweet for your taste.