September 14, 2017

Versunkener Apfelkuchen gluten-free

Because it's been a few years since I'd made an apfel kuchen for my German-loving sons, I thought perhaps something like that would be the perfect recipe to highlight September's #ImprovCookingChallenge ingredients APPLES & HONEY. (The Improv Cooking Challenge is a once-a-month blogger recipe challenge lead by Nichole from Cookaholic Wife. You are welcome to join us for the monthly linky party...)

While googling honey + apfelkuchen I came across "sunken apple and honey cake" by Smitten Kitchen. I thought it looked beautiful and would be easy to adapt to an almond flour recipe to keep it gluten free.

The cake tasted wonderful, according to two of my four taste-testers. (One didn't like the honey flavor and the other dislikes anything that has the "eggy taste")

I thought it perfect for breakfast or brunch!

August 10, 2017

Peach Æbleskiver with Habañero Honey Whisky Glaze

Our August ingredients for the #ImprovCookingChallenge are the unlikely duo of Peaches & Peppers. Usually my go-to with these two ingredients would be a salsa sorta like the one I created here five years ago... But, since my sis handed me down a cast-iron æbleskiver pan, I figured it was about time we tried that out -- making some peach-filled itty-bitty round Danish pancakes/doughnuts.

(The hot-pepper glaze was just a happy little afterthought!) 

If you have never made æbleskiver before, I recommend you try a recipe using regular flour.

Also, I will suggest that having a filling (many cooks serve plain with jam or syrup on the side) makes these more difficult to turn properly. Other than that, these little guys are fun to make & eat.

Let's start with the glaze: Boozed + Infused is where I found the recipe for the Habañero Honey Whisky. It was quite simple to make. 
  • 1 habañero pepper, quartered & seeded (unless you want it super hot!)
  • 1/4 c. honey
  • 1 cinnamon stick
  • zest from 1 small lemon
  • 1.5 oz. water
  • 1 c. whisky
Put the first 5 ingredients in saucepan, simmer on low for 5 minutes. Remove pepper and let the remaining ingredients cool. Strain honey mixture into jar & combine with whisky. Shake once or twice a day for 3 days. Strain through coffee filter into decanter. Let infusion rest a few days before using.
 To make the glaze:
  • 1 T. butter, melted
  • 1 T. Greek yogurt
  • 1 c. confectioners sugar
  • 1 T. habañero honey whisky
Mix yogurt & melted butter until smooth. Stir in sugar. Whisk in the whisky!
This glaze was amazing! It totally elevated those peach-filled pastries.

Now for that æbleskiver recipe -- the first batch I made with coconut flour, and they weren't bad; we just prefered the ones made from almond flour.
  • 1.5 c. almond flour
  • 1 T. honey
  • 1/2 c. Greek yogurt
  • 1/2 c. milk
  • 1/4 teaspoon salt
  • 3 eggs, separated
  • 1 peach - peeled, pitted & finely diced
Separate eggs and whip the whites. Whisk first 5 ingredients and egg yolks together in a bowl until batter is smooth. Gently fold in the whites. Allow batter to stand at least 15 minutes.
Heat (maybe a half teaspoon in each cup) oil in æbleskiver pan over medium heat. Drop about a tablespoon of batter into each cup, top with around a teaspoon of the peaches, then top with another teaspoon of batter.
Cook until bubbles form around the edges, then turn the batter a quarter turn with a chopstick. The wet batter should slide down into the cup while the browned portion rolls upward. Repeat process until the pastries are browned all around.
Makes 24 æbleskiver. 

Now you don't HAVE to enjoy your æbleskiver with a bottle of iced coffee, but I highly recommend it!

OK -- so go check out the links below where my friends share their peaches & peppers recipes: