Lemon Thyme & Ginger

Brussels Sprouts with Pomegranate Glaze

Brussels Sprouts with Pomegranate Glaze, recipe.

Most of us had, and possibly still have, foods we did not, or still won’t, eat. Currently, raw oysters are on my list of undesirable foods, but when I was a kid I disliked peas, mushrooms and Brussels sprouts. Honestly, it is a miracle I overcame any of my childhood food prejudices, especially vegetables. Mom only made frozen vegetables and she burnt them 8 times out of 10. Over time I grew to love all vegetables with Brussels sprouts being the last holdout.

Brussels Sprouts with Pomegranate Glaze, recipe.

Brussels Sprouts with Pomegranate Glaze, recipe.

About 15 years ago at a holiday celebration, a beautiful plate of Brussels sprouts was served with dinner. Up until then I did not give this cruciferous vegetable any thought or attention, but out of politeness and curiosity I put aside my childhood opinion and ate them. After one small spoonful of Brussels sprouts, my attitude changed forever. I cannot remember how my sister-in-law made them, but what I do remember was how surprisingly sweet they tasted. Even with the innate bitter components found in all types of cabbages, a tender and sweet flavor emerged. My sister-in-law’s meal tasted nothing like the Brussels sprouts of my childhood.

It is possible my attitude changed because now I tolerate bitter flavors. Whatever the reason, Brussels sprouts are one of my favorite vegetables during the fall and winter seasons. The key to delicious and sweeter tasting Brussels sprouts is cooking them properly. What I learned over the years is, they taste their best with fast cooking methods because the longer they cook the more bitter they taste. The cooking method that retains the most amount of nutritional benefits is steaming them. This is true for all vegetables. Yet, I like to sauté, braise or roast Brussels sprouts. Each technique creates a caramelized sear on the sprouts that add contrasting color and flavor. They are not as quick to prepare as green beans or asparagus,, but like most green vegetables they finish cooking within 20 minutes.

Brussels Sprouts with Pomegranate Glaze, recipe.

How to Cook Brussels Sprouts

This recipe uses two cooking methods. I first sear them in a hot skillet. Once they are nicely browned I add garlic, shallots and add some hot red pepper flakes then sauté them with the Brussels sprouts. For this recipe, I add the garlic after I sear the Brussels sprouts because I do not want the garlic to brown or burn. Then, I braise them in stock or water until they are just tender. I believe the steam from the liquid cooks them faster than they would if only sautéed. Plus the liquid gives the Brussels sprouts a nice coating for the pomegranate glaze to adhere to. Once they finish cooking, I add a glaze of butter and pomegranate molasses over the tender sprouts. It is just that simple.

The pomegranate molasses has a bitter-sweet taste adding just a touch of acid to brighten up the flavor. You can find pomegranate molasses at specialty markets, like Middle Eastern markets or Asian markets, or online.  Or, you can make it. I recommend store-bought pomegranate molasses because it has a long shelf life. You can also use pomegranate molasses in a variety of recipes like, Muhammara.

There are so many variations for additions and garnishes for this meal. I added pomegranate seeds for a pop of color and compliment the pomegranate molasses. A touch of acid like lemon juice brightens the meal, but too much lemon juice, or any acid, will change the color to a drab green.

Other nice additions are crispy pancetta or fried prosciutto. Anything salty like cured meats or anchovies will cut out some of the bitter flavor. If you use anchovies, omit the pomegranate molasses.

Brussels Sprouts with Pomegranate Glaze, recipe.

Brussels Sprouts with Pomegranate Glaze

Brussels sprouts are gently seared until golden brown then braised creating Brussels sprouts that are very tender and delicious. A glaze of butter and pomegranate molasses lightly coats the Brussels sprouts giving them a luxurious sheen. You can substitute the butter with extra virgin olive oil for a vegan meal. Garnish with pomegranate seeds, lemon zest or nuts like salted cashews or pistachios. Serve immediately. Special equipment: For 1.5 lbs (750 g) of Brussels sprouts you need an extra large skillet or sauté pan, 12-14 inches (30 -36 cm)
Course Vegetable Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Ginger

Ingredients

  • 1.5 lbs (750 g) Brussels Sprouts
  • 2 TB extra virgin olive oil
  • 1/2 tsp Kosher salt plus more to taste
  • 3 cloves garlic minced
  • 2 cloves shallots thinly sliced in half moons
  • 1/2 tsp Aleppo pepper or dried red pepper flakes
  • 1/2 - 2/3 cup (125 - 150 ml) chicken stock, vegetable stock or water
  • 2 TB butter
  • 2 tsp pomegranate molasses
  • Fresh ground black pepper to Taste
  • Garnish with pomegranate seeds or fried slices of prosciutto, or crispy pancetta (optional)

Instructions

  1. Wash and dry the Brussels sprouts. Cut off the bottom stem then slice the Brussels sprouts in half lengthwise. Remove any loose outer leaves that are not in good shape.
  2. Add 2 TB of extra virgin olive oil to a very large skillet and turn the heat to medium-high. Once the olive oil starts to shimmer add the Brussels sprouts and lay them cut side down. Sear the Brussels Sprouts until golden about 2-3 minutes. Once seared to your desired color, stir them around then add the minced garlic and sliced shallots. Cook until the shallots start to soften, about 2 minutes.
  3. Add the stock or water, cover with a tight fitting lid and cook until the Brussels sprouts are tender in the middle, when pierced with a fork. about 7-9 minutes.
  4. When the Brussels Sprouts are tender, remove the lid and cook off any remaining liquid in the pan.
  5. Once the pan is just dry, add the butter, or 1 TB olive oil for a vegan dish, and pomegranate molasses, stir to combine. Taste and add salt and pepper to taste.
  6. Garnish with pomegranate molasses, lemon zest, and or crispy prosciutto.
  7. Serve immediately

Recipe Notes

If you are cooking for a large crowd, roasting Brussels sprouts is the easiest way to prepare them. Coat them in extra virgin olive oil and roast in a 400°F / 200°C oven for about 35 minutes on rimmed sheet pans. Turn them over from time to time during roasting. Add the pomegranate molasses immediately after they finish roasting with extra olive oil or melted butter and salt and pepper to taste. 

Nutrition Facts
Brussels Sprouts with Pomegranate Glaze
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
How to cook Brussels sprouts . Brussels sprouts are seared in a skillet then braised until tender. They are finished with a glaze of butter and pomegranate molasses.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

My Favorite Stuffing Recipe

My favorite turkey stuffing recipe.

Every Thanksgiving I cherish a vivid childhood memory of making stuffing with Mom. After all, this special occasion only happened once a year. Helping Mom with the dinner prep had two advantages. First, getting the turkey quickly in the oven meant the rest of our day was free for outdoor playtime. The rest of the day’s activities was on hold until the turkey was ready for roasting. My parents held Thanksgiving dinner in the early evening to allow for a full day of being outside. Traditionally, we either hiked along the Marin Headlands, or played touch football at Cronkite Beach. None of that was going to happen until the turkey was prepped, stuffed, and then popped in the oven. Not even breakfast.

Mom made a standard stuffing and it was delicious. Any little helpers got to “taste test” the mix, just to make sure the seasoning was perfect. Nowadays, the FDA discourages consuming food with raw eggs, but in the 60’s and 70’s no one thought about it. I loved her uncooked stuffing just like I love eating raw cookie dough. Together we mixed the stuffing, then tasted it a couple of times, “Just to be sure.” Slyly, I sneaked in as many nibbles as I could get away with. With the savory flavors from rich stock and aromatics cooked in gobs of butter, what’s not to like?

My favorite turkey stuffing reicpe.

My favorite turkey stuffing recipe.

My Favorite Stuffiing for Turkey recipe

Fast forward to 2017, the spirit of my childhood Thanksgiving’s traditions is ever-present, especially when I make stuffing for our holiday turkey. Faithfully, I work to replicate the flavor memory of Mom’s stuffing. It is not as easy as it sounds because my stuffing is an entirely different beast. As a small seasonal side business, Joe bakes delicious sourdough bread. His bread is my staple ingredient, along with homemade stock and lots of add-ins.

I have nothing against the store-bought bread cubes. They make consistent and delicious stuffing. Yet, I have a freezer full of Joe’s Dough Artisan Bread, and I believe you use what you got. To be honest, it is more challenging using artisan bread for stuffing, and the results are less consistent. My theory is, the airier the bread the less stock you need. To get consistent results, it is more important to pay attention to how the bread soaks up the stock, then religiously follow a recipe. The first few times I made stuffing with Joe’s bread, the stuffing was either too wet or too dry. It took me several tries to figure it out. Fortunately, my mistakes and some extra research taught me a few tricks.

My favorite turkey stuffing recipe.

Three tricks for successful stuffing

First, when toasting the bread cubes in the oven, don’t let them get too brown. They should be just starting to brown. You are not making croutons here, just drying out bread for stuffing. The browner the bread the less stock it absorbs. It seems counter intuitive, yet keep the bread cubes light in color, but completely dried out.

The second and third tricks are interconnected. Add the stock in stages and give the bread mixture time to absorb it. At first, add half the stock then let it rest 10 minutes. Then, gently toss it about and see how wet it looks. This wait period makes a huge difference in understanding how much stock you need. I remember the first time I made stuffing with Joe’s Dough Bread, I only used half the stock required in the recipe because the bread cubes appeared to be swimming in stock. Unfortunately, the stuffing baked very dry and I was disappointed. Had I waited a few minutes, I would see the bread soak up the stock. Artisan bread has its own temperament that varies from day-to-day and year to year, no matter how consistent the baker is.

If you like your stuffing on the wet side, add more stock. If you want your stuffing moist but not wet, add less stock. Keep in mind how dense your bread is as well. I am still testing this theory, but the denser the bread the more stock you need. It takes some time to figure everything out, but eventually you will get to know the look and feel of the bread and stock ratio to get consistent results.

My favorite turkey stuffing recipe.

Do you need a gluten-free pie for Thanksgiving? Try Double Coconut Pie.

Great appetizer idea for Thanksgiving: Crispy Potato Skins 2 Ways

Stuffing variations

If you looked at stuffing recipes from around the country, you would see regional food trends and traditions. Each region uses ingredients that are abundant in their local area and lifestyle. I have a freezer full of bread, so it is my choice for stuffing. Additionally, in the Hudson Valley locally grown apples are easy to come by, and I love their sweet taste with savory herbs and aromatics. Other regions use local ingredients that are abundant in their area, like corn, oysters, sausage, wild rice, or cranberries.

Stuffing is so easy to adapt to suit your personal preference. If you want sausage, add about one pound of crumbled cooked sausage or bacon. Substitute fennel for the apples, or dried cranberries or raisins. You can also omit the apples altogether. If you do add dried fruit, soak it in some apple cider to soften it up. Also, leeks are a great substitute for onions, or use a combination of the two. Anything goes, just adjust the amount of ingredients accordingly.

My favorite turkey stuffing recipe.

In my opinion, Thanksgiving is not Thanksgiving without stuffing. I love it paired with gravy and cranberry sauce. The turkey may be the centerpiece of the meal, but I think it is the foundation for all the bright and savory flavors of the other side dishes.  It’s all good.

My Favorite Stuffing Recipe

This stuffing has great depth of flavor from good quality bread, rich homemade stock and lots of aromatics like mushrooms and apples with the traditional celery and onions. A compliment of fresh herbs like sage and rosemary, add another savory dimension. If you want to replicate the flavor of old fashioned stuffing, use turkey stock to develop a taste like stuffing cooked inside the turkey. Use the recipe as a guide and add the stock in increments. Also, allow time for the bread cubes to absorb the stock before adding more stock. Use your discretion to determine the amount of stock you need, based on how moist or wet you like your stuffing. If you desire, there is a long list of substitutions to add to your stuffing. Add 1 lb of cooked and crumbled sausage, or 1/2 lb of cooked and chopped bacon, sliced fennel, leeks instead of onions, or dried fruits. Keep in mind the herbs in your stuffing should compliment the herbs used in the other side dishes in your meal.
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings 10 -12 servings
Author Ginger

Ingredients

  • 1 1/2 lb (750 g) loaf artisan quality bread*
  • 10 TB (141 g) butter divided, plus more for greasing pan
  • 12 oz (350 g) mushrooms, sliced
  • 2 medium onions finely chopped
  • 4 celery stalks finely chopped
  • 2 tsp Kosher salt divided**
  • 1 large crisp apple like Granny Smith chopped
  • 1/2 cup (125 ml) dry white wine
  • 4 stems of parsley roughly minced
  • 6 sage leaves minced
  • 5 sprigs of fresh thyme minced
  • 3 eggs
  • 3-4 cups (up to 1 liter) vegetable, chicken or turkey stock**

Instructions

  1. Preheat the oven to 300°F / 150°C and place the racks in the upper and lower third of the oven.
  2. Slice the bread in even one-inch slices, then tear each slice into pieces smaller than an inch. Divide and lay the torn bread evenly across two rimmed sheet pans. Place in the oven and bake until dry, but not browned, for about 25 - 30 minutes. Rotate the pans from top to bottom half way through the baking time and turn the bread pieces over. It is ok if it the bread cubes turn very slightly brown. When done, remove the toasted bread cubes from the oven and cool. Once cool, slide the bread into a large mixing bowl. If making ahead of time, store in an air tight container for a couple of days, or freeze up to one month.
  3. Raise the oven temperature to 350°F / 175°C and move the rack to the middle position. Butter a 3-quart shallow baking dish. (More surface area gives you more crispy pieces on top.)
  4. Melt 2 TB (28 g) butter in a large skillet over medium heat. Add the sliced mushrooms and cook until the liquid is released and evaporated. Remove to a small bowl or plate and reserve for later.
  5. Add the remaining 8 TB of butter (1/2 cup / 113 g) to the skillet. Once melted add the chopped onion and celery. Stir to coat. Season with up to 1/2 tsp of Kosher salt and a few grinds of fresh ground pepper. Cook the onions and celery until they are very soft, about 12 minutes. Add the reserved mushrooms and chopped apples and cook until the apples are starting to get tender and no liquid is in the skillet, about 5 minutes. The vegetables should be very tender, but the apples still have some bite left in them.
  6. Add the wine and scrape up any brown bits off the bottom of the pan. Cook until wine has evaporated.
  7. Turn off the heat then add the prepared herbs to the cooked vegetables. Add the vegetable mixture to the toasted bread cubes and gently toss together. Let the mixture sit and cool for 10 minutes.
  8. In a small bowl, whisk together the eggs and 2 cups (500 ml) of the stock.
  9. Add the stock mixture to the bread. Add 1 1/2 tsp Kosher salt, (if your stock is salty add less), and 1 tsp fresh ground pepper. Stir until everything is evenly combined. Let the stuffing mixture sit and absorb all the stock for 10 - 15 minutes. Give the stuffing a good toss to help the stock get absorbed in the bread.
  10. Slowly add the remaining stock, as needed, to the stuffing mixture a cup (250 ml) at a time. Stir to get evenly mixed. Let the stuffing rest for a few minutes and stir again. Add more stock as needed. This rest time allows the bread to soak up the stock. Let it rest a few minutes more if more stock needs to get absorbed.
  11. Pour the stuffing into a prepared baking dish. Cut off a piece of aluminum foil large enough to cover the baking dish and smear butter over the dull side. Cover the stuffing with foil, butter side down, and bake in the oven until the stuffing is hot all the way through. Instant read thermometer should read 160°F (71 °C), 30-40 minutes.
  12. When the stuffing is cooked all the way through, remove the foil and turn the oven temp up to 425°F (220°C). Bake the stuffing until golden brown, and crispy on top, about 30 minutes more.
  13. Stuffing can be made one day ahead up to the first half of baking. Toast the top of the stuffing after you reheated the stuffing, before serving. Keep in the refrigerator in an air tight container for up to two days or freeze up to one month.

Recipe Notes

* The amount of stock you need will vary depending on the type of bread you use. Use your discretion to determine the total amount of stock. **If you use store bought stock, look for low salt or no salt stock.

My favorite recipe for turkey stuffing .

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Kabocha Coconut Curry Soup

Kabocha Coconut Curry Soup Recipe

Fall, Recent Posts, Soup, Vegan | November 1, 2017 | By

Whenever I try a new food or learn a new trick I like to share it with you on my blog. This week I discovered a winter squash I never had before, kabocha squash. It is a gnarly looking green winter squash like a small pumpkin, and tastes like a blend of sweet potato and pumpkin. Kabocha is sweet and dense like a sweet potato, but with as silkier texture. Compared to a sugar pumpkin, it has a deeper burnt orange color, smoother texture, and a richer sweet squash flavor. It is not a new variety, but one that is gaining in popularity throughout the US. Like most winter squashes, you can substitute Kabocha in most recipes using winter squash.

Kabocha coconut curry soup recipe

My curiosity was piqued after reading a recipe for Red Curry Ginger Squash Soup. In the recipe the author described Kabocha squash as the sweetest of winter squashes available. Of course, I had to test her statement and bought it to make her soup. This soup is made up of some of my favorite flavor combinations, Thai red curry paste, coconut milk, fresh ginger, and lemongrass. I have a weakness for Thai coconut curries and love stews and soups made with them. With that in mind, I knew this soup recipe is a winner.

Red Curry Ginger Squash Soup comes from Meyers and Chang At Home, by Joanne Chang and Karen Akunowicz. This is a wonderful cookbook featuring dishes from the restaurant Meyers and Chang in Boston’s South End neighborhood. The book is filled with amazing recipes celebrating Taiwanese food and Joanne Chang’s Taiwanese American heritage. For their ginger curry soup recipe, they recommend using one of three different winter squashes, with Kabocha high on their list. I found soup is a great meal to make when trying an unfamiliar vegetable. In the event you are not totally in love with the flavor, it is easier to doctor-up soup into something preferable. Fortunately, kabocha’s flavor satisfied like I thought it would, and required no doctoring. The rich and sweet flavor, and silky texture of the kabocha was perfect with the fresh ginger and Thai curry paste. This soup is giving my all-time favorite pumpkin soup some competition.

Kabocha Coconut Curry Soup Recipe

This is an easy soup to make, but there are a couple of considerations.

How to peel Kabocha squash 2 ways

Like a lot of winter squash, Kabocha has a very tough outer skin. Peeling off the skin is tricky. You need a good cutting board and sturdy surface, and a sharp chef’s knife.

First, cut the kabocha squash in half, then pull the two sides apart. Then scoop out the seeds like you would for a pumpkin. Scrape out as many stringy strands too. Once cleaned, cut each half into 3 or 4 wedges depending on how big your kabocha is. Finally, lay each wedge on its side with the skin facing out, and run your knife down along the outer side, slicing along the curve of the wedge.

Kabocha coconut curry soup reicpe

Kabocha coconut curry soup reicpe

The alternative method is to roast the Kabocha then slice away the peel. First, cut the kabocha in half, scoop out the seeds, then slice in wedges like the method above. Place the wedges on a sheet pan. Drizzle a little olive oil over the kabocha wedges and sprinkle with some Kosher salt. Place the sheet pan in a pre-heated 400°F/ 204°C oven. Roast the squash until the flesh is very tender, about 40 minutes to an hour. Using a spoon or a knife, scoop or cut out the flesh away from the peel. This method cooks and peels the vegetable at the same time.

Kabocha Coconut Curry Soup Recipe

Kabocha Coconut Curry Soup recipe

More delicious Asian Cuisine inspired recipes:

Sugar Snap Peas this Shiitake Mushrooms,

Pork Fried Dumplings

Tips for making Kabocha Coconut Curry Soup

The other consideration is keeping the coconut milk from separating or curdling. This happens when the coconut milk reaches a certain temperature and the proteins that link the fat to the water change shape,  denaturing of the protein,  and no longer stay emulsified.  It is a natural process and does not cause coconut milk to go bad. It just looks unappetizing. To prevent the coconut milk from curdling it is important to make sure the coconut milk is at room temperature and the ingredients in the pot are not boiling. I work at controlling the temperature, so the coconut milk stays emulsified and smooth. Stirring the soup helps with this as well.

While making this soup, I lowered the temperature after the kabocha became tender and mushy. Then I let the liquids in the pot cool down to barely a simmer. Once the soup cooled, but remained warm, I added the coconut milk while stirring constantly until the coconut milk incorporated. Once the coconut milk is added, the soup needs to cook for an additional 30 minutes. It is important to control the soup’s temperature, so it does not boil. I slightly turned up the heat to a low simmer and continued to stir the soup at regular intervals.

I have yet to determine if Kabocha is the sweetest of winter squashes around, but I am eager to continue testing that theory. My next kabocha adventure might be adding it in my pumpkin pie recipe, or my sweet potato cake recipe. What is your favorite Kabocha or winter squash recipe? Let me know in the comments section below the recipe.

If you liked this post and recipe, let me know by clicking on the Like button at the bottom of the post. Thank you.

Kabocha Coconut Curry Soup Recipe

Kabocha Coconut Curry Soup

Kabocha is a green winter squash with burnt orange flesh. It has a sweet and silky flavor like sweet potatoes. Winter squash combined with Thai red curry paste, and coconut milk creates a delicious soup you will want to make repeatedly. If kabocha squash is not available substitute it with butternut squash or sugar pumpkin. This recipe is from Meyers and Chang At Home by Joanne Chang and Karen Akuowicz with slight adjustments. Meyers and Chang is a Taiwanese - American restaurant in Boston's South End neighborhood.
Prep Time 20 hours
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Author Ginger

Ingredients

  • 2 TB olive oil or butter
  • 1 small yellow onion chopped
  • 2 TB fresh ginger peeled and minced
  • 1 TB Thai Red Curry Paste
  • 1 1/2 - 2 lbs 750 g - 1 k Kabocha or butternut squash, peeled and cut into 2" chunks
  • 1 stalk lemongrass
  • Zest from 2 limes (or preferable if you have access to Asian markets 2 makrut lime leaves)
  • 1 13.5 oz 403 ml can of coconut milk
  • 2 TB fresh squeezed lime juice more to taste
  • 1 tsp sugar plus more to taste
  • 1/2 - 1 tsp Kosher salt more to taste

Instructions

  1. Heat a large stock pot over medium high heat. Add the olive oil and heat for about a minute. Add the onion and garlic and gently cook until the onion is translucent, about 5 minutes. While the vegetables cook, stir frequently to prevent the onions and ginger from sticking to the bottom.
  2. Add the curry paste and stir until incorporated. Cook for about 1 minute.
  3. Add the kabocha, or butternut squash, and 2 cups (500 ml) of water. Bring to a gentle boil and cook until the squash is tender and mushy. About 15 minutes.
  4. Prepare the lemongrass. Peel off the outer papery layer and discard. If your lemongrass is not already trimmed, cut off the top 2/3 of the stalk, leaving about 6-7 inches of a pale and pliable piece. Cut off the dense base of the stalk. Slice the stalk down the center lengthwise.
  5. Turn down the heat to low. Add the lemongrass and lime zest, or lime leaf if using.
  6. Once the soup ingredients stop boiling and cooled to a low simmer, add the coconut milk. Constantly stir until the coconut milk is thoroughly mixed in. Be careful not to allow the soup to a boil, or the coconut milk will curdle. Frequent stirring will also prevent the coconut milk from curdling.
  7. Turn the heat up to medium-low and cook for about 30 minutes. Make sure the temperature does not get above a gentle simmer. Stir the soup at frequent intervals to prevent curdling.
  8. When done, remove the lime leaves (if using) and lemongrass from the soup. Use a fork to help fish out any loose lemongrass strings.
  9. Purée the soup. In a blender, food processor or immersion blender, process the soup until smooth. If you are using a blender leave a vent for the heat to escape. Also purée the soup in batches so the soup does not explode. I used my immersion blender with good results and avoided possible explosions with a blender. However, blenders do a better job at getting a smoother purée.
  10. Once puréed, pass the soup through a fine mesh strainer.
  11. Place your soup back in your stock pot and taste, and turn the temperature to medium low. Add the lime juice and correct the seasoning with the sugar and salt. Taste and adjust the seasoning. When adding the sugar and Kosher salt, start with less amounts then taste. You can easily add more. Add more lime juice if needed. Also, add more water if the soup is too thick. The texture should be light and smooth and not too thick.
  12. Serve warm right away.
  13. Can be made 2 days in advance and stored in an airtight container in the refrigerator, or freeze up to 2 weeks.
Nutrition Facts
Kabocha Coconut Curry Soup
Amount Per Serving (12 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Kabocha Coconut Curry Soup. Just the right amount of heat ans sweet for the perfect soup.

 

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Orange Spice Belgian Waffles

Orange Spice Waffles Recipes

If it wasn’t for an Instagram cookbook club, #rainydaybitescookbookclub I participate in, my Belgian waffle maker would still be hiding in the farthest reaches of my corner cabinet. It took some blind faith while I groped around the black hole, knowing I would recognize it as soon as I felt it. I almost pulled a muscle stretching to grab the waffle iron just out of arms reach. Surprisingly, it was still in good shape even after fifteen plus years of neglect. Something old becomes something new and I rediscovered the wonders of homemade waffles.

Orange Spice Waffles Recipe

My cookbook club challenge has a deadline, so I did not waste time and started making waffles as soon as the waffle iron got tidied up. The featured recipe is Indonesian Fried Chicken with Ginger and Sesame Waffles from,  Meyers and Chang At Home by Joanne Chang and Karen Akunowicz. Their recipe for Ginger and Sesame Waffles is light and crispy and delicious. I loved the fresh ginger in the waffle. It was bright without being too strong. Between making the recipe and cooking the waffles, everything was so darn easy it inspired me to try my own ideas creating delicious waffles.

After making our family favorite pumpkin bread, I realized there was more pumpkin purée to use up. Originally, I planned to make pumpkin waffles with fresh pumpkin purée and my favorite blend of pumpkin pie spices. Unfortunately, the pumpkin waffles did not wow me, or Joe because there was no noticeable pumpkin flavor in the waffles. Based on how much I like the ginger sesame waffles, I decided to make waffles using a standard base recipe and add in orange zest and a blend of spices often used in pumpkin pie. After testing several waffle recipes, I decided on Meyers and Chang’s base waffle recipe without the flavors. Of all the recipes I tested, their waffles were the lightest and crispest.

For a gluten-free breakfast pancake, try my Banana Oat Pancakes

 

Orange Spice Waffles recipe

Orange Spice Waffles Recipe

My waffle iron is a Belgian Waffle Maker by Nordic Ware and makes large, Belgian style waffles. There are many types of waffle makers on the market and all produce different size waffles. The amount of batter in this recipe, produced two waffles using my waffle iron. Whereas, for Meyers and Chang the amount of batter produced 3 waffles using their waffle maker. But like pancake batter, waffle batter is easy to double. So I kept the original proportions and just made some minor adjustments using my spices.

First, I added orange zest. I believe citrus zest is one of the best flavor enhancers in any type of recipe. Before squeezing out citrus juice, I grate up the zest. It’s a shame to have that big flavor boost go to waste. Orange zest gives a slight bitter-sweet accent and pairs well with warm spices like cinnamon and clove. Lemon zest would also work, but play around with different spice combinations like nutmeg and ginger.

Like a spice cake, these waffles have a lovely blend of spices that create one flavor. For this recipe I included ground ginger, because not everyone loves ginger. However, if you are like me and love fresh ginger, add about a tablespoon instead of ground ginger. Fresh ginger is special in this waffle recipe and does not have the bite often associated with it. It just tastes fresh. Ginger along with a blend of spices is often associated with pumpkin pie or gingerbread. I love these desserts and the flavor the blend of these spices brings. Especially with a pinch of ground clove. It is a spice blend without one dominate spice overwhelming the others.

Orange Spice Waffles Recipe

There are a couple of things to keep in mind making waffles. Butter is a key ingredient. It helps create the crispy texture and prevents the waffles from sticking to the waffle iron. Most recipes I tested use no less than 4 tablespoons of butter for 2 cups of flour. However, I found using more butter made it lighter and crisper. Joy of Cooking gives you a choice of using anywhere between 4 tablespoons (57 g) of butter, up to as much as a cup (226 g) of butter. So, this recipe is somewhere in the middle.

The next key ingredient and technique to achieve crispy and light waffles is, separate the eggs and whip whites until soft peaks form. All recipe sources I referred to recommend using this technique. If you want light and fluffy waffles, whipping the egg whites will make that happen. Of course, it is not necessary, but it makes a difference in taste and texture.

Orange Spice Waffes recip

Orange Spice Waffles Recipe

This is a great foundation waffle recipe. It is easy to play around with different flavors with the key elements intact. I happen to like buttermilk, but you can substitute it with yogurt, sour cream, or crème fraîche. If you do use one of these ingredients, add about a quarter cup of milk to thin them out. Keep the total about of liquid the same as the buttermilk.

Play around with different flavors and fruit. Like pancakes, waffles are easily amendable to all sorts of additions like bananas or pears. Serve waffles as soon as they are made with your favorite toppings, like maple syrup and/or fruit. If you follow the instructions for your waffle iron, making waffles is straightforward and easy.

Orange Spice Belgian Waffles

These are wonderful light and crispy waffles with the familar flavor of pumpkin pie spices and orange zest. Use fresh ginger if you have it. Fresh ginger tastes a lot better than ground ginger, and is not too strong in this recipe. Feel free to adjust the ground spices as you wish. Keep in mind, cinnamon has a strong flavor and will also affect the appearance of your waffles. For me, the original recipe from Meyers and Chang At Home, made 2 large Belgian style waffels. For them, using their waffle iron, the batter made 3 waffles. So, depending on what type of waffle iron you have will depend on how many waffles this recipe makes. Fortunately, this recipe is easily doubled, but adjust the amount of spices as you prefer. Serving size depends on what size waffles your waffle iron produces. One half of a large Belgian waffle is a reasonable serving. One whole Belgian waffle is a generous serving which I believe teenagers have no prolem chowing down.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 large Belgian style waffles
Author Ginger

Ingredients

  • 2 TB 28 g of granulated sugar
  • 1 TB orange zest
  • 5 TB 63 g butter melted and cooled
  • 1 cup 144 g all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp Kosher salt
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground ginger (or 1 TB fresh ginger, grated)
  • tsp ground clove
  • 1 egg room temperature and separated
  • 1 cup 250 ml buttermilk room temperature (or ¾ cup of yogurt, sour cream, or creme fraiche with ¼ (60 ml) cup milk to thin it out.)

Instructions

  1. Remember to bring all your ingredients to room temperature before starting.
  2. Preheat oven to 250°F / 120°C / Gas Mark ½. Place a wire cooling rack in a sheet pan, then place the sheet pan in the oven to warm up.
  3. Measure the granulated sugar into a small dish and grate the orange zest over the sugar. Mix the sugar and zest with your fingers to combine and get the sugar coated with orange zest. Set aside.
  4. Melt the butter and set aside to cool.
  5. In a large mixing bowl, add the flour, baking powder, baking soda, salt, and ground spices. Then whisk together until evenly combined. If using fresh ginger, mix that in with the wet ingredients.
  6. In a small bowl, mix the egg yolks, buttermilk, melted and cooled butter, orange sugar, and (if using fresh ginger.) Stir until combined.
  7. Make a well in the center of the flour mixture and pour in the wet ingredients. Fold in until just combined. Be careful not to overmix the batter. It is ok to have some lumps. Over-mixing the batter makes dense and tough waffles.
  8. Heat up the waffle maker.
  9. Whip the egg whites in a small bowl with a hand-held beater or wire whisk, until soft peaks form. Carefully fold in the egg whites into the batter.
  10. Lightly baste the waffle iron with vegetable oil or shortening.
  11. Cook the waffles. Follow the instructions given with your waffle iron. For my waffle iron I poured one cup of batter into the hot waffle iron. Other waffle makers will use less batter.
  12. Keep waffles warm in the oven while you cook the remaining batch.
  13. Serve immediately with maple syrup and fresh fruit.
Nutrition Facts
Orange Spice Belgian Waffles
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Orange Spice Belgian Waffles recipe. Light and crispy waffles with the spices of pumpkin pie and fresh ginger.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Smoky-Maple Apple Dutch Baby

Smoky-Maple Apple Dutch Baby Pancake reicpe

Sometimes when I try something new, I scratch my head and wonder, “Where did that come from?” One never knows where inspiration lies. Such is the case with my recipe for Smoky-Maple Apple Dutch Baby. Far in the reaches of my subconsciousness came an idea about getting apple slices infused with a light smoky flavor. I am still pinching myself and asking, “Did I really make this?” Yes, I did. I can’t deny it.

Smoky-Maple Apple Dutch Baby Pancake recipe.

During the month of October, I wanted to feature apples in a new recipe. Over a couple of weeks, I tested different flavors to find a combination highlighting apples in a new way. It occurred to me, sweet, caramelized and smoky accents are wonderful flavors with crispy apples. So, instead of using butter and brown sugar, I sautéed apple slices in rendered bacon fat and maple syrup to develop the smoky-sweet flavor I was looking for. To my delighted surprise, it worked.

Smoky-Maple Apple Dutch Baby Pancale recake recipe

Smoky-Maple Apple Dutch Baby Pancake recipe.

I did whaat? I sautéed apples in bacon fat. Ever so clearly, I can hear in my mind two opposing reactions to my confession. One, “OH man, that is so good.” The other being, “Nooo. You did what? Bacon fat? Really?.”  Admittedly, I am split on both sides of the fence. However, I am moving forward and not looking back. Unanimously, my quest for flavor overruled all other concerns. It is funny because I never cook like this. Don’t get me wrong I love bacon, but bacon fat is something I freeze then throw away, not cook with. Cooking with bacon fat was a no-no in my childhood home and a lesson I learned early in life. Regardless, using the rendered bacon fat, instead of butter, added the natural smoky accent I wanted. No apologies.

Smoky-Maple Apple Dutch Baby Pancake reicpe

Call this a rebellion from my upbringing, but these apple slices cooked in bacon fat and maple syrup are addictive. The smoky-maple flavors are subtle, but work well against the light-custard foundation of the Dutch Baby Pancake. It is not too sweet or too rich, which sometimes occurs when using brown sugar and butter. A light sprinkle of freshly grated nutmeg adds a little warm spice. Fresh rosemary and lemon juice brighten all the flavors and bring them together. Since a light hand is used for seasoning the Apple Dutch Baby, all the flavor accents behave and work harmoniously together. The apple is the star, with the pancake and everything else the supporting actors.

More Breakfast Recipes:

Fresh Herb Omelet with Goat Cheese and Roasted Red Pepper 

Baked Oatmeal with Apples and Apricots

Smoky-Maple Apple Dutch Baby Pancake Recipe

Smoky-Maple Apple Dutch Baby Pancake reicpe.

This recipe is part of a collaborative apple recipe project with other food bloggers on social media. The tag, #aisforalltheapples, is going live on October 25, 2017, and you’ll find over 70 photos featuring the best apple recipes on Instagram and other social media platforms. Additionally, you can visit their websites using a direct link to each apple recipe. Please note, at the time of my publication, some of the links below will direct you to a 404 page. Please, don’t get alarmed. All the posts publishing on or by October 25th, but not at the same time. The 404 page will redirect you to the home page and you can search for the recipe. I will update my post as everything gets published. Thank you for your patience.

Hope you enjoy #aisforalltheapples, and my Smoky-Maple Apple Dutch Baby.

Smoky Maple Apple Dutch Baby Pancake

Dutch Baby Pancakes are like a cross between a popover and a crepe. They are light with a slight custardy texture. Sliced apples simmered in a maple syrup and bacon fat glaze add a wonderful but subtle smoky flavor to the apples. Substitute with butter if you do not eat bacon. I also love rosemary with apples. Use a light hand when adding the rosemary, a little goes a long way. It is not a featured ingredient, just there to help the apples shine. Lemon juice is a traditional garnish for Dutch Baby Pancakes and really brightens up this sweet-savory breakfast.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Ginger

Ingredients

For the Smoky-Maple Apples

  • 1 medium crispy apple like Honey Crisp or Yellow Delicious
  • 2 TB (26 g) bacon fat*, or butter (31 g)
  • 2 TB (38 g) real maple syrup
  • Freshly grated nutmeg

For the Smoky-Maple Apple Dutch Baby

  • 3 eggs
  • 1/2 cup (125 ml) milk
  • 1 tsp vanilla or 1 TB Apple Brandy (Calvados)
  • 1 TB (13 g) granulated sugar
  • 1/2 cup (74 g) all-purpose flour
  • 1/2 tsp Kosher salt
  • 2 TB (31 g) butter
  • Smoky-Maple Apple Slices
  • 1 tsp or less minced fresh rosemary plus more for garnish
  • Optional- 1 slice bacon cooked and crumbled
  • Fresh squeezed lemon juice
  • Powdered sugar for garnish

Instructions

  1. Pre-heat the oven to 425°F (218 °C)

Prepare the apples

  1. Peel and core the apple and slice into rounds, 1/4 inch (6 mm) thick.
  2. Heat a large 10-inch (25 cm) skillet over medium to medium-high heat. Once hot, add the bacon fat and maple syrup. Stir with a wooden spoon or rubber spatula to combine. Arrange the sliced apples in a single layer around the skillet. (You will need to cook the apple slices in a couple of batches.) Grate nutmeg over each slice of apple. Cook undisturbed for about 2 minutes. Turn the apple slices over, grate more nutmeg and cook until the apples are softened, but still firm and hold its shape, 1-2 minutes. Place the cooked apple slices on a plate and continue with the remaining apples. The glazed apple slices could stick together so do not stack them on the plate. You may need more than one plate to hold the smoky-maple apple slices.

Make the Smoky-Maple Apple Dutch Baby Pancake

  1. Clean the skillet and place in the pre-heated oven.
  2. In a medium bowl, whisk together the eggs, milk, sugar, salt, and vanilla or Calvados. Add the flour and whisk until completely combined and there are no lumps.
  3. Add the butter to the skillet in the oven.
  4. When the butter is melted and stopped bubbling, remove the skillet from the oven then tilt the pan to make sure the melted butter is evenly coated across the bottom and sides of the skillet. The butter may brown a little but that adds more flavor. You don't want the butter to burn so watch it carefully.
  5. Pour the batter into the center of the pan. Layer as many apple slices around the pancake batter as you like. It is ok to overlap the apple slices here. Sprinkle the minced rosemary over the apple slices. If you are adding crumbled bacon, sprinkle it over the apples now. Return the skillet to the oven.
  6. Bake the Dutch Baby pancake for 20 minutes. Don't open the oven door until at least 15 minutes goes by. You can check the pancake through the lighted window in your oven. The Apple Dutch Baby won't rise and bubble until it gets sufficiently hot. The pancake is done when the sides have risen, and the surface is golden brown.
  7. Remove the Apple Dutch Baby from the oven and lightly garnish with some minced rosemary if needed. Squeeze lemon juice (about 1/2 a lemon) all around the Dutch Baby.
  8. Serve immediately for breakfast garnished with a light coating of powdered sugar and bacon on the side. Or, for dessert with ice cream and caramel sauce.

Recipe Notes

* If you are like me and don't save your rendered bacon fat, cook at least 4-6 slices of bacon in the skillet over medium to medium-high heat. Use the same skillet you plan to use for the Dutch Baby and sautéing the apples. It all depends on your bacon, but you should get plenty of rendered bacon fat to cook the apples with. Or cook enough bacon for your whole family or friends to enjoy with their Apple Dutch Baby and reserve 2 tablespoons of rendered bacon fat for the apples.

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© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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