PB & J Pancakes Tuesday, Jan 20 2009 

Breakfast and Sauces and Condiments singlegaleats 2:23 am

Ingredients
Pancakes:
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup plus 2 tablespoons milk, plus extra if needed to thin
1/2 cup creamy peanut butter, melted
2 tablespoons oil
4 tablespoons butter

Blackberry Syrup
2 pints fresh blackberries
3/4 cup sugar
1 cup water
1 lemon, zested

Directions
Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes . Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. For syrup: In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm. Serve pancakes with blackberry syrup.

Source: food network

 

Pomegranate Jelly Sunday, Dec 28 2008 

Breakfast and Sauces and Condiments , singlegaleats 8:08 pm

Ingredients
4 cups store-bought pomegranate juice
2 tablespoons fresh lemon juice
6 cups sugar
1 1/2 pouches liquid pectin (3 ounces each; 1/2 cup plus 1 tablespoon)

Directions
Put pomegranate juice, lemon juice, and sugar into a large stockpot. Bring to a rolling boil. Add liquid pectin; return to a rolling boil, and cook 1 minute. Immediately transfer jelly to jars. Set jars over an ice-water bath to cool, then transfer to refrigerator. Jelly will keep refrigerated for up to a month.

Yields 7 cups.

Source: yumsugar

 

Pumpkin Custard with Maple Sugar Friday, Oct 3 2008 

Desserts and Sauces and Condiments , singlegaleats 10:59 pm

Ingredients
Pumpkin Custard
3 cups whipping cream
2 1/4 cups canned pure pumpkin
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup sugar
9 large egg yolks
Maple Caramel
1 cup maple sugar
1/2 cup (1 stick) unsalted butter
3/4 cup heavy whipping cream
1/4 cup bourbon
1/4 teaspoon vanilla extract

Directions
Pumpkin Custard: Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
Maple Sugar: Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)

Source: epicurous

 

Apple Black Bean Salsa Thursday, Oct 2 2008 

Appetizers and Sauces and Condiments and Vegetarian , singlegaleats 10:47 pm

Ingredients

1 cup canned black beans, rinsed and drained
1 cup diced plum tomatoes
1 cup diced unpeeled apple
2 tablespoons lime juice
1/4 cup diced red onion
2 tablespoons finely chopped fresh cilantro
1 jalapeno pepper, seeded and finely minced
Salt to taste

Directions
Combine all the ingredients in a large bowl. Mix gently with a large spoon. *Jalapeno peppers can range from mild to fiery. To avoid flavor jolts, taste a tiny bit before deciding how much to add. To prevent the apples from discoloring, add them to the bowl with the lime juice.

Source: boston.com

 

Basil Salsa Saturday, Sep 13 2008 

Sauces and Condiments , singlegaleats 9:25 pm

Ingredients

2 large plum tomatoes, seeded and diced
1 large cucumber, peeled, seeded and diced
2 Tbsp chopped green onion
1/2 cup chopped fresh basil
1 lemon, zested
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp minced garlic
1/4 tsp black pepper

Directions

In medium bowl combine tomato, cucumber, green onion, basil, lemon zest, lemon juice, oil, garlic and black pepper.

Cover and allow to stand 1 hour.

Source: calorie king

 

Spiced Apricot Sauce Sunday, Jun 8 2008 

Sauces and Condiments singlegaleats 10:29 pm

Ingredients

1½ cups Smucker’s Apricot Preserves
½ cup water
2 teaspoons lemon juice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Directions

In heavy saucepan, combine preserves and water. Bring to a boil and simmer five minutes, stirring constantly. Remove from heat and add lemon juice, nutmeg, and cinnamon. Serve either hot or cold, or use as a glaze for ham or roast pork.

Makes about two cups.