As I’ve noted, popovers can be a fickle lot. Sometimes they don’t pop. Sometimes they explode. And sometimes, they simply refuse to come out of their cups.
But when everything comes together, when the popovers pop and glide effortlessly out of their cups, and the warm dough heats your fingertips, the results can be stunning. To give these popovers a winter touch, I used…
After making cranberry sauce for Thanksgiving, I needed to find a use for all the leftover sauce. When I noticed the leftover butternut squash purée sitting idly in its tupperware container, I decided to kill two birds with one stone.
I based this recipe off my earlier recipe for pumpkin pancakes, added the cranberry sauce, and called it …
In economics, the term “economies of scale” drives both efficiency and production. The term – or theory as it may be – dictates that as the number of goods produced increases, so does the efficiency of producing those goods. The reasoning behind the theory is simple: as a company produces a greater number of goods, it is able to divide its fixed costs (salaries, rent, etc.) among that greater number of goods, lowering the average cost per unit.
Economies of scale need not be limited to the boardroom. Its principles are equally applicable to the kitchen.
To make sufganiyot, I needed to …
From apples in pie, to peaches in cobbler, and from cherries in clafoutis, to bananas in pudding, certain fruits have their calling. With blueberries, they answer to pancakes. Nothing says pancakes, like blueberry pancakes. That is, unless you’re making blueberry oatmeal pancakes.
Replacing most of the flour with oats turned out to be a great adaptation for an otherwise classic recipe. I should have stopped there though. Once I had oats in my mind, I immediately thought raisins – another one of those traditional pairings. After dropping blueberries in the batter, I changed to amaretto-soaked raisins. It was not to be. Raisins and oats, I learned, are best left to cookies. But at least …
In feeding my clafoutis addiction, I got into the habit of picking a handful of plums and peaches every Saturday morning at the Farmers’ Market. The peaches, both white and yellow, would make their way into my Peach Italian Ice. The plums, I decided, would partner perfectly with pancakes.
Plums were first cultivated in China about 2000 years ago, but didn’t arrive in the United States until about 1880, when the renowned botanist, Luther Burbank, began importing Japanese plums into California. Indeed, at last count, California was home to nearly 200 varieties of plums. Unfortunately, most plums are characterized…