Wednesday, November 27, 2013

Cranberry Almond Pancakes with Maple Bourbon Cranberry Syrup (gluten-free)

There's never a shortage of what to do with leftover Thanksgiving turkey.  The list seems endless.  But what about the often overlooked leftover cranberry sauce?  Besides using as it a condiment for turkey sandwiches?  I've got it!  Cranberry pancakes made with almond flour and add the cranberry to the maple syrup.  How to make the syrup better?  Add bourbon.  Or whiskey.  It makes everything better.  You know, I thought adding cranberry sauce to the pancake batter would make the pancakes pink.  Surprisingly, it did not.  I using whole cranberry sauce because that's what I had.  I like the rustic texture and the whole fruit it gave the pancakes and syrup.  But alas, plain cranberry sauce will work fine.  These are so easy to make up with only a few ingredients including the butter to cook them in.  So worth it.  And much needed the morning after Thanksgiving.

Cranberry Almond Pancakes with Maple Bourbon Cranberry Syrup
Syrup Ingredients:
  • cranberry sauce, 1/2 cup
  • bourbon or whiskey, 1/4 cup
  • maple syrup, 1/4 cup - use the real stuff
Pancake Ingredients:
  • eggs, 2 large, room temperature, separated
  • cranberry sauce, 1/4 cup
  • sugar, 1/4 cup
  • cornstarch, 1/2 cup
  • almond flour, 1/2 cup packed, blanched
  • vanilla extract, 1/2 teaspoon
  • salt, pinch
  • butter to cook in, about 2 tablespoons
Syrup Directions:
  1. In a small sauce pan over medium heat, stir the cranberry sauce with the whiskey.  With constant stirring, allow the alcohol to cook off.  You'll see this with the bubbles getting larger and slower.  Turn down the heat to simmer.
  2.  Add in the maple syrup and stir.  Turn off the heat.  Make the pancakes below.  Reheat as needed for serving.

Pancake Directions:
  1. Separate the eggs - yolks in a medium bowl and the whites in a small bowl.  To the yolks, add in the cranberry sauce and mix well with a spatula.  Then add in the sugar, and immediately stir in to prevent yolk-sugar "burn" followed by the cornstarch, almond flour, and vanilla extract.  Stir well until everything is incorporated.
  2. Add a pinch of salt to the egg whites.  Whisk until the peaks are firm.  In small portions, gently fold into the pancake mixture.  Should be light and fluffy.  Meanwhile, heat a large skillet or griddle over medium heat.
  3. Turn pancakes when the first bubbles appear in the center. Cook for about the same time on the other side. Serve immediately with warm syrup.  Makes about 10-12 pancakes.
Happy Thanksgiving!

-Erin Swing
The Sensitive Epicure

This is part of Food Network's Fall Fest. Check out The FN Dish.  This week we're focusing on Thanksgiving leftovers.  On twitter, we're tagging #FallFest.  Here are other awesome Thanksgiving leftovers recipes to try out:  

Jeanette's Healthy Living: Layered Thanksgiving Leftovers Casserole {30+ Healthy Leftover Turkey Recipes}
Napa Farmhouse 1885: Smashed Potato Tacos with Guacamole & Pico di Gallo
Red or Green: Spiced Winter Squash Muffins 
Virtually Homemade: Mashed Potato Pancakes with Homemade Applesauce
Feed Me Phoebe: Turkey Noodle Soup with Ginger and Cilantro
Weelicious: Turkey Shepherd's Pot Pie
Elephants and the Coconut Trees:Cabbage Roll Stuffed Cabbage with Turkey
Domesticate Me: Mashed Potato Pancakes with Goat Cheese and Chives
The Sensitive Epicure: Cranberry Almond Pancakes with Maple Bourbon Cranberry Syrup (Gluten-Free)
Dishin & Dishes: Turkey Quesadillas with Spicy Cranberry Cream 
FN Dish: 10 Ways to Reinvent Thanksgiving Leftovers

Thursday, November 21, 2013

Roasted Sweet Potatoes with Thyme and Rosemary

What's a good, simple, and seasonal side for Thanksgiving?  My vote (besides Brussels sprouts) is for sweet potatoes.  Right now, the local farmers have amazing sweet potatoes with different color skins.  Remember, most of the nutrients are in the skin.  The skin also adds more texture and dimension than peeling it.  Peeling requires unnecessary work, and ends in a  lot of food waste.  So keeping the skin on the sweet potatoes is a win-win.  Keep it simple.  There's no reason to over complicate, especially when roasting a turkey is involved.  I prefer to roast sweet potatoes with fresh herbs, olive oil, salt, and pepper.  Here I used thyme rosemary.  Sage would work wonderfully, too.  Either way, this side compliments the rest of the turkey day spread well, especially the turkey and cranberry sauce.

Roasted Sweet Potatoes with Thyme and Rosemary
  • sweet potatoes, aka yams, 4 large, cut into large dice
  • olive oil, 2 tablespoons
  • fresh thyme, 1 teaspoon chopped
  • fresh rosemary, 1 teaspoon chopped
  • salt and pepper, to taste

  1. Preheat oven to 400F.
  2. In a large roasting or jelly roll (non-stick) pan, toss the diced sweet potatoes with the olive oil and salt.  Place into oven.  Check after 15-20 minutes and give them a good toss using a spatula.  Should be done and nicely roasted after 40-45 minutes.  Toss in the herbs and pepper.  Taste to see if they need more salt and pepper.  Makes about 4-6 servings.
That easy.  Remember, throwing in some sage I think would be a perfect flavor pairing, too.  Happy Thanksgiving!

-Erin Swing
The Sensitive Epicure

This is part of Food Network's Fall Fest. Check out The FN Dish.  The autumnal produce we're focusing on here is a seasonal Thanksgiving side.  On twitter, we're tagging #FallFest. Here are other ideas for Thanksgiving sides recipes to try out:  

Here’s the link to our Pinterest board:

Thursday, November 7, 2013

Cauliflower Flat Bread (Gluten-Free)

For the past few months on the interwebs, I've been hearing a lot of cauliflower crust pizza from the paleo contingency.  I finally decided to try it out for myself, but keep it simple and focus on the crust only.  Pretty easy conceptually with only riced cauliflower, cheese, egg, and seasoning, this base is perfect for a flat bread.  The most difficult part of this recipe is removing the excess water after microwaving/cooking the cauliflower, which is best done by wringing out with a clean dish towel.]

Cauliflower Flat Bread
  • cauliflower, 1 head
  • shredded mozzarella cheese, 2 cups (or any Italian cheese mix)
  • salt and pepper to taste
  • granulated garlic, 1/4 teaspoon
  • oregano, 1/2 teaspoon
  • egg, 1 large, lightly scrambled
  1. Preheat oven to 450F. For best results, use a pizza stone.
  2. Clean and dry the cauliflower, removing the stem and any leaves.  Using a grater, grate the cauliflower into "rice."  Transfer into a large microwave-safe bowl, cover, and microwave for 4 minutes.  Dump the cauliflower in the center of a clean dish towel, and spread out evenly.  Allow to cool just enough to handle it, and wring it out over the sink.
  3. Transfer cauliflower into a large mixing bowl. Toss in the cheese and seasonings.  Mix and taste.  Adjust seasonings as needed and mix well.  Lastly, add in the egg and mix.  Using your hands, bring together the "dough" and place on an oiled sheet of parchment paper on a flat (no-lip) cookie sheet or large cutting board.  Flatten out into a thin round/oval shape, about 1/4 - 1/2 inch thick.  Bake for about 10-15 minutes until golden brown.  Remove from oven and allow to cool on rack before cutting.
-Erin Swing
The Sensitive Epicure

This is part of Food Network's Fall Fest. Check out The FN Dish.  The summer produce we're focusing on here is cauliflower.  On twitter, we're tagging #FallFest. Here are other cauliflower recipes to try out:  

Here’s the link to our Pinterest board: