A tender, custardy batter envelops maple-soaked apples in this easy Apple Dutch Baby Pancake recipe. It's a simple recipe that's perfect to make on a lazy fall morning.

What is it?

A Dutch Baby Pancake is an American recipe rooted in German cookery. A thin, eggy batter is poured into a hot pan, and placed in the oven. As it bakes in the hot oven, the pancake puffs up - resulting in a light, souffle-like one-dish breakfast recipe.

While the name suggests that Dutch Babies are Dutch in origin, they're related to the German recipes pfankuchen and apfelpfannkuchen, both of which were popularized by German immigrants to the United States. These German Pancakes quickly became popular because they're delicious and easy to make, but it's a restaurant in the Pacific Northwest that popularized the term "Dutch Baby."

In this version, maple-sweetened apples bring a little life to the traditional recipe. This Apple Dutch Baby Pancake recipe is simple and easy to make, with a lightly sweet flavor. It's delicious when you serve it with a mug of coffee or hot black tea, and my children like it partnered with mulled apple cider.

Key Ingredients

The ingredients for this Apple Dutch Baby Pancake recipe are simple and straightforward. Milk, eggs, and flour form the foundation of the pancake. Apples, maple syrup, and cinnamon transform a basic Dutch baby into something truly special.

• Flour helps bind the ingredients for the pancake batter together. We like to use einkorn flour. It's an ancient variety of wheat with a rich flavor and high nutrient value. It also makes delicious, tender pastries and pancakes.
• Eggs give the batter structure and help it to puff and hold form. Pasture-raised eggs are perfect, as they have the best flavor and the highest micronutrient content.
• Milk provides the liquid portion of the batter. Grass-fed whole milk works best in this recipe, but you can use alternatives in equal portions.
• Apples give the Dutch Baby its flavor, making it a perfect fall fruit recipe.
• Ceylon cinnamon (also known as true cinnamon) lends an element of spice to the apples, although cardamom, nutmeg, and allspice would work well in its place, too.
• Ghee is a type of clarified butter popular in Indian cookery. It has a smooth, almost nutty flavor and is perfect for sautéeing the apples. It works better than melted butter, because of its high smoke point.
• Maple syrup lends a pleasant, woodsy sweetness to the apples. You can also use brown sugar, too.
• Apple cider vinegar and brandy amplify the flavor of apples so that your Dutch Baby has a deep apple and resonant apple flavor.

Recipe Tips

This is a simple recipe that's easy to make. You only need a single pan, and it's easy to whip together for breakfast while you warm up some tea or fry some bacon. But there are a few tips to keep in mind.

• Letting the batter rest helps hydrate the flour, producing a tender, delicate custard-like pancake.
• Getting the pan nice and hot with plenty of ghee helps ensure a good, puffy rise from your Dutch Baby.
• The pancake deflates pretty quickly after you take it out of the oven.
• You can easily swap other fruit for the apples, depending on what's in season. Pears, peaches, and even berries can be nice.

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Apple Dutch Baby Pancake Recipe

Thanks to the inclusion of both chopped apples and whole grain flour, this Dutch baby pancake won't rise quite as high as those made with white flour; however, you'll find the results equally delicious.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 219kcal

Author Jenny

Equipment

• High-Speed Blender
• cast iron skillet

Ingredients

For the Pancake Batter

• 4 eggs
• 1 cup milk
• 1 ¼ cups all-purpose einkorn flour (or regular all-purpose flour)
• ½ teaspoon fine sea salt

For the Apple

• ¼ cup ghee
• 2 medium apples (peeled, cored, and chopped)
• 1 teaspoon ground ceylon cinnamon
• 3 tablespoons Grade A dark maple syrup
• 1 teaspoon raw apple cider vinegar
• 1 tablespoon brandy

Instructions

• Heat oven to 450 F.
• Whisk the eggs, milk, flour, and salt together until they form a uniform batter about the consistency of heavy cream. Set aside.
• Melt the ghee in a 10-inch cast iron skillet over medium-high heat. Stir in the apples, cinnamon, and maple syrup. Turn down the stove to medium heat, and continue cooking until tender, about 8 minutes. Stir in the apple cider vinegar and the brandy and continue cooking for an additional 2 minutes.
• Pour the pancake batter into the skillet and transfer it to the oven. Bake until cooked through and puffed, about 10 minutes. Serve immediately.

Nutrition

Calories: 219kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 190mg | Potassium: 164mg | Fiber: 2g | Sugar: 11g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

Recipe Questions

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Autumn is here and both the apple and pear harvests are in full swing.   While apple pies and crumbles grace many a table, we settle for an even simpler dish here: apples sautéed in butter and served with tangy kefir.   This dessert lacks the cloying sweetness of most sweetened varieties as it's made without sugar or other sweeteners; rather, the natural sugar of the fruit shines through.

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Sautéed Apples

Sautéing apples in butter gives them a the lightest touch of caramel flavor and helps to heighten their sweetness. This makes an easy autumn dessert that's naturally low in sugar, or you can serve it as a side dish with roast pork.

Course Dessert, Side Dish

Cuisine American

Keyword apples, butter, cinnamon

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 170kcal

Author Jenny

Ingredients

• ¼ cup salted butter
• 6 medium apples cored, peeled and sliced ½-inch thicl
• 1 tablespoon ground ceylon cinnamon
• ¼ teaspoon fine sea salt
• ¼ cup soft apple cider

Instructions

• Heat the butter in a pan until it's foamy. Add the fruit to the pan and allow it to cook until just tender, about 8 minutes.  Stir in the cinnamon, sea salt and apple cider and continue cooking until softened.  Serve warm.

Nutrition

Calories: 170kcal | Carbohydrates: 27g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 166mg | Potassium: 204mg | Fiber: 5g | Sugar: 19g | Vitamin A: 335IU | Vitamin C: 8.3mg | Calcium: 27mg | Iron: 0.3mg

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When roasted, they develop a deep sweetness and a gorgeous flavor. This roasted grapes recipe is also super easy to make. It takes simple ingredients and only a few quick steps.

What are roasted grapes?

Roasted grapes are a sweet and jammy condiment you make by roasting grapes at a high temperature in the oven. The oven's heat softens the grapes and concentrates their flavor, resulting in a syrupy-sweet jam-like condiment. 

Key Ingredients

• Grapes are the heart of the recipe. I prefer Concord grapes for their intense flavor, but the Thomcord variety also works well. If you're not buying a specialty variety, either green or red grapes work fine.
• Extra virgin olive oil gives the grapes depth as they roast. Olive oil's healthy fats help your body absorb antioxidants, like resveratrol from grapes, more effectively.
• Sea salt lends balance to the sweetness of this recipe.
• Fresh herbs can add a deliciously savory element to the recipe. Fresh thyme and rosemary are great companions for fresh grapes.
• Spices also add depth and complexity to the recipe. Black pepper is a natural match for roasted grapes, but allspice and mace are nice, too.

Recipe Tips

• Slice the individual grapes in half. While many recipes call for roasting grapes whole, slicing them in half cuts down the cooking time and gives them a deliciously jammy consistency.
• While grape seeds are edible and nutritious, it's best to remove them before roasting. A paring knife works well. Alternatively, you can use seedless grapes, although they have less flavor than seeded grapes such as Concord.
• Timing varies depending on the grapes' size. Since grapes vary in size by variety, larger grapes will take longer, and small grapes require less time.
• Parchment paper slipped onto the sheet pan makes clean-up so much easier.
• A little salt may seem like an odd addition to a grape recipe, but it provides balance and complexity. Additionally, salt helps to break down the cell walls of the grapes as they bake, resulting in a gorgeous texture.
• Arrange the grapes in a single layer on your pan. Otherwise, they will steam instead of roast.
• Serve the grapes at room temperature, as it will allow their flavors to bloom. Cold mutes their flavors, and they'll take on a sticky rather than syrupy texture.

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Roasted Grape Recipe

Sweet and jammy, this roasted grapes recipe is a delicious celebration of late summer and early fall. As grapes roast, they develop a concentrated, vibrant flavor. A bit of olive oil and a few sprigs of fresh rosemary enhance the grapes' sweet flavor. It's an easy recipe that lends itself to both sweet and savory dishes.

Course Appetizer

Cuisine American

Keyword fruit, herbs

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (about 1 pint)

Calories 70kcal

Author Jenny

Equipment

• medium mixing bowl
• Rimmed Baking Sheet

Ingredients

• 1 pound grapes (halved and seeded)
• 2 tablespoons extra virgin olive oil
• ⅛ teaspoon fine sea salt
• 2 branches chopped fresh rosemary

Instructions

• Line a rimmed baking sheet with parchment paper, and heat the oven to 425 F.
• Combine the grapes, olive oil, and sea salt in a medium bowl. Stir them gently together until the oil lightly coats the grapes. Next, arrange the grapes on the baking sheet in a single layer. Scatter the rosemary over the grapes, and transfer them to the oven.
• Roast the grapes for about 15 minutes or until softened, syrupy, and just beginning to wrinkle. Remove the rosemary, and transfer the grapes to a small dish. Serve at room temperature, and store any leftovers in an airtight container in the fridge for up to 1 week

Nutrition

Calories: 70kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 38mg | Potassium: 110mg | Fiber: 1g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.2mg

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Recipe Questions

The post Roasted Grapes appeared first on Nourished Kitchen.

With bright pops of citrus and a pleasant freshness, this cranberry relish recipe is a welcome addition to the holiday table. It's easy to make and takes only a few minutes.

You'll need fresh cranberries, citrus fruit, and a little sugar for sweetness. Then, after just a minute or two in the food processor, the relish is done. It's the perfect complement to Thanksgiving turkey and a great alternative to traditional cranberry sauce.

I love the vibrant, tart flavors of this easy cranberry relish. It's one of my favorite ways to use cranberries and a great alternative to cranberry compote and other cooked sauces. 

Key Ingredients

• Fresh, raw cranberries are the cornerstone of the recipe. They give the relish a beautiful tart flavor touched with a delicate bitter note.
• Citrus fruit complements the cranberries and gives the relish moisture. Orange is popular, but mandarin oranges are my favorite thanks to their sweet flavor, pleasant acidity, and floral undertones. You'll use the entire orange in this recipe, including the rind and the flesh.
• Sugar provides much-needed sweetness to cranberry orange relish. It also tempers the bitter notes from the orange peel while allowing its more delicate floral notes to shine. Whole, unrefined cane sugar, such as rapadura, is our favorite, but you can also use white or brown sugar.
• Apple and lemon juice help the relish to come together. Apple juice lends sweetness, while lemon juice adds another layer of acidity, ensuring the relish is sharp, sweet, and acidic all at once.
• Coriander is a warming spice with a delicate, citrus-like flavor. It's an excellent companion to both cranberries and citrus fruits and adds a light element of spice to the relish.
• Grand Marnier or another orange-flavored liqueur such as Cointreau amplifies the citrus flavor, bringing another level of intensity to the recipe.

Recipe Tips

• Sort your berries first. The bags of cranberries you find in the store often have soft, wrinkled, or mushy berries. Buy extra cranberries because there's bound to be some loss when you pick through them.
• Make sure to remove the seeds from the mandarin oranges. Or, opt for a large, seedless orange instead.
• Chop the oranges into small pieces (about ¾-inch) before adding them to the food processor; that way, the relish will be more uniform in texture.
• Use a food processor to make cranberry relish to ensure uniformity. Blenders will work but may result in inconsistent texture. Alternatively, many people prefer to use an old-fashioned food grinder, too.
• Taste the relish as you go, and make adjustments by adding sugar, more lemon juice, or more orange zest. Since fresh fruits vary in flavor by season and farm, you may find your oranges are less sweet than you prefer or that the relish needs more acidity.

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Cranberry Relish Recipe

Vibrant in color and packed with flavor, this classic Cranberry Relish is a delight to have on the Thanksgiving table.

Course Side Dish

Cuisine American

Keyword cranberries, mandarins

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 70kcal

Ingredients

• 6 cups fresh cranberries
• 4 mandarins
• ½ cup apple juice
• 2 tablespoons lemon juice
• ½ cup unrefined cane sugar
• 1 tablespoon orange-flavored liqueur (such as Grand Marnier)
• ½ teaspoon ground coriander

Instructions

• Rinse and pick over the cranberries, discarding any bruised or mushy fruit. Chop the mandarins coarsely, including the rind, but discarding the seeds. Combine all ingredients in your food processor and process until it forms a slightly coarse relish.
• Chill and serve. You can make this relish up to 3 days in advance.

Notes

You can culture it! You can culture this relish to make a naturally fermented cranberry relish full of beneficial bacteria. Replace the apple juice with kombucha, and leave out the sugar. Seal the relish in a tight jar up to 3 days. Transfer it to a mixing bowl, stir in the sugar, and serve.

Nutrition

Calories: 70kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Cholesterol: 75mg | Sodium: 30mg | Potassium: 146mg | Fiber: 1g | Sugar: 8g | Vitamin A: 510IU | Vitamin C: 17.8mg | Calcium: 33mg | Iron: 0.5mg

Love this relish? Try these other Thanskgiving recipes, too.

Recipe Questions

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To make these Maple Candied Apples, you'll heat maple syrup and sugar together with soft apple cider until the deep and resonant aroma of toffee develops.  Then dip the apples into the hot sugar.  As it cools, you'll have all the rich flavor of maple and apple blended together - no dyes, no flavorings, and nothing artificial.

What's in it?

Traditional candied apples are made with refined sugar and food dye, but this version uses a blend of maple sugar and dark maple syrup. As a result, the apples have a deeper flavor with a pleasant toffee-like aroma. Tart apples work well in this recipe to bring balance to maple's sweetness.

Tips for Making Candied Apples

Like any candy making, making candied apples can be a little tricky and it involves precise temperatures. This is complicated further by using minimally processed sweeteners like maple sugar and maple syrup. So, before diving into the recipe, keep these tips in mind.

• Prepare your pan to prevent a mess. After candying, the apples will need to sit a minute or two. So line a baking sheet with parchment paper, and then rub the parchment paper with butter or coconut oil to make it extra slick.
• Use a candy thermometer. Temperature is critical to this recipe, with very little room for error. A candy thermometer helps you to effectively monitor that temperature.
• Mind your temperature. For most candied apple recipes, you'll want to cook the sugar to the hard crack stage - about 300 F. Maple-based sweeteners will burn before they reach that stage, so heat the candy coating to the hard-ball stage - about 255 F instead.
• Look for local (unwaxed) apples. Most grocery store apples have been waxed to improve longevity and increase visual appeal. Wax will prevent the candy coating from adhering to the apples, so buy unwaxed apples instead. You can find them at farmstands and farmer's markets.
• Clean up with boiling water. Your candy will harden in the pan after you turn off the heat. You can clean it quickly by pour boiling water into the pan which will liquefy and dilute the sugar.
• Eat them quickly. While candied apples made with white sugar and corn syrup last for ages, maple-candied apples only last about a day.

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Maple Candied Apples Recipe

The robust, woodsy flavor of maple marries beautifully with fall's crisp, sweet-tart apples. In this recipe, they pair together to make a classic fall treat even better.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 to 8 Candied Apples

Author Jenny McGruther

Ingredients

• 6 to 8 apples
• 2 cups maple sugar
• 1 cup dark maple syrup
• 1 cup soft apple cider

Instructions

• Wash and dry the apples. Remove the stems of the apples, and then insert a dowel or stick into the stem end. Line a cookie sheet with waxed paper, and rub it well with olive or coconut oil.
• Whisk the maple sugar, maple syrup and cider together in a heavy saucepan set over medium heat. Bring it to a boil, and continue boiling it until it reaches 255 to 260 F, or the hard ball candy stage. The maple sugar and syrup will smell of rich toffee when the temperature is right.
• Turn off the heat, and tilt the pan so that the maple candy coating pools on one side of the pan at an angle. Working with one apple at a time, carefully dip the apples into the maple candy, swirling to entirely coat them and allowing any excess to drip into the pan. Transfer the apples to the prepared cookie sheet, and let them to cool completely until the candy has hardened, about 5 minutes.

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In the fall, you'll find fresh pears and apples in abundance at local farmer's markets. Pears lend an uplifting, floral sweetness to applesauce. Together, apples and pears, blend beautifully to make a wholesome, easy dessert that needs no additional sweetener.

What is it?

Applesauce is a sauce made by cooking down apples with a small amount of liquid until completely softened. To make this version, you'll combine both pears and apples together to make the sauce.

Pears have a soft floral sweetness that balances the acidity of apples, and they work well together. Adding apple cider amplifies the flavor and adds a little sweetness, thus eliminating the need to add an additional sweetener such as sugar or maple syrup.

Tips

Making applesauce is straightforward, simple, and you only need a single pot. Since it is such a simple recipe to make, you'll need to pay particular attention to your ingredients and technique so that it comes out just the way you want. So, keep these tips in mind.

• All apple and pear varieties work for sauce, but some work better than others. Apples and pears that have soft flesh and breakdown easily work well. McIntosh and Golden Delicious are good choices for apples, while Bartlett is a good choice for pear.
• Choose apple cider rather than apple juice or water. Apple cider provides both a punch of apple flavor and a little liquid that allows the fruit to soften. Raw, unfiltered apple cider is the best choice for this as it retains the strongest and most complex flavor.
• Brandy gives a punch of flavor, but you can swap it for more apple cider.
• The lightest touch of apple cider vinegar lends a little acidity, but a squeeze of lemon does just fine, too.
• Use an immersion blender to puree the sauce to a smooth consistency. If you prefer a chunkier sauce, you can mash it with a potato masher. Or, if you only have an upright blender, puree the sauce in batches, taking care to fill the blender only one-third full with each batch.

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Pear Applesauce Recipe

This simple pear applesauce is gentle on the palate and naturally sweet without added sugars.

Course Dessert

Cuisine American

Keyword apples, pears

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 1 quart

Author Jenny

Ingredients

• 2 ½ pounds apples (peeled, cored, and coarsely chopped)
• 2 pounds pears (peeled, cored, and coarsely chopped)
• 1 cup apple cider
• 2 tablespoons brandy
• 1 teaspoon apple cider vinegar

Instructions

• Toss the apples and pears into a heavy-bottomed Dutch oven, and then pour in the apple cider, brandy, and vinegar. Cover the pot and cook the fruit over medium-high heat until completely soft, and then purée the sauce with an immersion blender.
• Adjust the consistency of the sauce with additional apple cider as needed. Serve right away or store up to 1 week in an airtight container in the fridge.

The post Pear Applesauce appeared first on Nourished Kitchen.

I'm not a huge dessert maker. I get that sweet calling every so often, but typically grab a ripe fruit or a few squares of high quality chocolate. When the mood does strike me, I pull out my ramekins and whip up a rich custard. The ingredients are always available, and it's always a huge hit in my household. I like to get as creative with my custards as I do with my everyday cooking, so when I perused the farmers' market, and saw tables and tables of bright orange persimmons, I knew I had to incorporate them.

Fuyu or Hachiya Persimmons

For my custard recipe, I wanted to use both of the varieties available to me locally. Each kinda brings its own flavor profile to the custard party.  Hachiya are the strawberry shaped variety that must be totally super duper ripe before you eat them, or else you will experience an astringent mouth-puckering, drying sensation. I hear it's not too pleasant. Being the type that follows instructions, especially when they are given to me by a farmer, I waited until they were ready to go.

When fully ripe, Hachiya skins thin and the fruit swells like a water ballon. If you're eating them ripe, it's easiest to cut the top off and scoop out the jelly-like insides with a spoon. The flavor is intense and heady with notes of honey, and almost an overripe mango-apricot flavor. My farmer lady said they tasted like ripe honeyed plums. And I overheard another mention dates. So, I would highly recommend seeking them out and letting your taste buds have a go at trying to describe the elusive Hachiya, only to be left with: "they taste like Hachiyas!"

Fuyus on the other hand are squat and resemble an adorable tomato. They are firm and remain so even when ripe. The best indicator of ripeness is the color of the fruit. It should be bright to dark orange, not pale or yellow, and feel heavy for it's size. The whole fruit is edible, but they seem (to me) to be more enjoyable peeled. I am told there is no bitterness even when eaten underripe, they just won't be as sweet.

The flavor is reminiscent of a pumpkin and squash, but sweeter. Maybe even a few notes of cantaloupe? A bit of apple? Honestly, like with the Hachiya, they have a flavor all to themselves. Try a few raw. Then try some roasted. I was convinced that they had a roasted pineapple-vanilla flavor after I roasted them. I loved them so much roasted, that I decided to top my custards with the buttery roasted gems. It really took this dessert to the next level and made it holiday company worthy. Not to mention the wonderful sweet smell that that these custards perfume your home with.

Heavy Cream

The best custard is a custard made with heavy cream. Skip the half and half and definitely skip the milk. Go all in Rich cream is the perfect complement for the ripe sweet persimmons. And think of all the fat soluble vitamins. Heavy cream, particularly when it's from pastured-raised cows, is rich in vitamins A, D, and E.

And, as with the cream, the best taste (and health benefits) come with egg yolks that are from happy chickens that were allowed to be outdoors and eat a diet that is omnivorous. Avoid those vegetarian-fed grocery eggs and find some good old fashioned farm eggs. I promise that the taste alone will convert you. Eggs yolks are like mother nature's multi-vitamin, chock full of nutrients. The one I'm particularly fond of is choline, which is essential for healthy brain and nervous system function. Eat your yolks, folks!

Let's Not Forget Ginger

Ginger! My gosh, if I could surround myself in any rhizome, it would without a doubt be ginger. (Sorry turmeric and galangal.) I love it's aromatic, zesty favor. It pairs beautifully with roasted and fresh persimmon. I think I even detected a ginger note in the Fuyu persimmon...okay, I'll stop! Trust me, it works. And we all love that healing anti-inflammatory juju that ginger has on our bodies, particularly our digestive systems.

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Roasted Persimmon and Ginger Custard

Creamy and rich, these Roasted Persimmon and Ginger Custards get their golden color from nutrient-rich yolks and gooey, ripe persimmon pulp. Seasonal and loaded with farm-fresh ingredients, they are the perfect, delicately sweet treat to celebrate the upcoming holiday season.

Prep Time 5 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 4 to 6 servings

Author Jenny

Ingredients

• 1 quart heavy cream
• 2 tablespoons honey
• ½ cup ripe Hachiya persimmon pulp from 2 medium persimmons.
• ¼ cup fresh minced ginger
• 1 fine sea salt
• 1 fresh whole nutmeg
• 4 egg yolks at room temperature
• 4 medium Fuyu persimmons quartered, cored, peeled and cut into small pieces
• 1 tablespoon salted butter

Instructions

• Add water to a double boiler (or a heat-safe bowl fitted over a small pot of water) and heat until simmering. Add heavy cream and allow to gradually warm. Whisk in honey, Hachiya pulp, minced ginger, and salt. Continue to heat for about 4 mins until very hot but not at a simmer. Remove from heat and cover. Allow cream mixture to steep for 30 mins.
• While cream is steeping, heat oven to 325 F, and then heat a tea kettle with water.
• Strain cream mixture with a fine mesh strainer, leaving behind all fibrous bits. Return cream mixture to double boiler and heat through. In a clean bowl, whisk egg yolks until combined. Take a ½ cup of the heated cream mixture and slowly pour it into the yolk bowl while lightly whisking at the same time. This tempers the yolks. Slowly add remaining heated cream mixture in the same way; stir with the whisk instead of whipping to avoid unnecessary frothy air bubbles. Once cream and yolk are incorporated, use a microplane to grate some fresh nutmeg into the mixture. About a pinch (⅛ to 1/16 of a teaspoon) of fresh nutmeg. Then give it a quick stir.
• 3. Evenly distribute the mixture among ramekins and arrange in a baking pan. Pull middle rack out and place pan onto it. Prepare hot water bath by slowly pouring hot water from the kettle into the baking pan, careful to avoid the ramekins, until it reaches about ⅔rds of the way up. Be careful of the oven heating elements when pouring the water into the pan. Push the rack in carefully and bake for 35-40 minutes, until the edges are set but it's slightly wobbly in the middle. Remove from oven and allow the custards to cool.
• Add all of the Fuyu persimmon pieces to a Silpat lined roasting pan, and pour melted butter over. Stir to coat. Roast until soft and fragrant, 15 to 20 mins. Turn the boiler to high, and then broil until bits are crispy and golden brown. Keep an eye on the broiler, as it happens fast.
• Spoon warm roasted fruit on top of each ramekin and serve immediately.

Notes

The custards can be made up to two days in advance, and stored in the fridge with plastic wrap. I recommend roasting the Fuyu persimmons right before serving, so that the topping is warm.

The post Roasted Persimmon and Ginger Custard appeared first on Nourished Kitchen.

What is cranberry compote?

Cranberry compote is a light sauce made with cranberries and a sweetener. This version also includes citrus, ginger, and coriander for extra flavor.

Cranberry compote is lighter and thinner than traditional cranberry sauce, which cools to a jam-like consistency due to the berries' high amount of pectin.

Ingredient Notes

Cranberries are the heart of this compote. You can use both fresh cranberries or frozen.

Citrus fruit comes next. Orange marries particularly well with cranberries, although you can use lemon or lime if you add more sweetener to the compote. Orange juice also forms the liquid portion of the recipe, which helps to soften the cranberries as they cook.

Dark maple syrup lends sweetness to the recipe. While its woodsy undertones add a pleasant depth to the cranberries and orange. More affordable options include brown and white sugar, although they lack dark maple syrup's complexity and nutritional profile.

Ginger gives the compote a zippy vibe. It's a natural match for sharp, acidic foods like cranberries and citrus fruit. Ginger is highly anti-inflammatory and helps soothe indigestion, making it an excellent match for notoriously heavy holiday meals.

Coriander lends a subtle fragrant note to the compote. Like orange peel, coriander is also rich in aromatic oils, which help to amplify the compote's depth of flavor.

Orange-flavored liqueur such as Grand Marnier amplifies the citric notes of orange, bringing a heady flavor to the compote.

Tips for making the compote

Sort through your cranberries. Many cranberries are softened or wrinkled when they get to the grocery store. Buy more than you think you'll need because you'll likely discard several before making the compote.

Avoid the white pith when grating the orange peel. The white pith is extremely bitter and will convey that flavor to the sauce. Use only the colorful part of the orange peel - the fragrant zest.

Cranberry compote cooks quickly. So, keep an eye on the saucepan while the cranberries simmer. The sauce is done with they've burst.

It's easy to adjust this recipe as long as you keep the ratio of sweetener to cranberries the same.  You can adjust it to include 

Keep the ginger whole. Drop the knob of ginger into the saucepan, and then carefully pluck it out when the sauce is done. The flavor will be lighter than grating the ginger.

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Cranberry Compote Recipe

This cranberry compote is light and refreshing, with orange, ginger, and maple syrup adding a zippy sweetness. Ready in just 10 minutes.

Course Sauce

Cuisine American

Keyword cranberries, orange

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 155kcal

Author Jenny

Equipment

• Medium Saucepan

Ingredients

• 12 ounces cranberries (fresh or frozen)
• 1 tablespoon orange zest
• 1 cup orange juice
• 2 tablespoons orange-flavored liqueur (such as Grand Marnier)
• 1 (1-inch knob) ginger
• ¾ cup Grade A dark maple syrup
• ½ teaspoon ground coriander

Instructions

• Place all the ingredients into a medium saucepan set over medium-high heat. Bring to a boil, and then turn the heat down to medium. Simmer until the cranberries pop and the sauce thickens - about 10 minutes.
• Pluck out the ginger with a spoon, and then serve the sauce. Store any leftovers in a tightly sealed container in the fridge for up to 1 week.

Nutrition

Calories: 155kcal | Carbohydrates: 39g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 5mg | Potassium: 224mg | Fiber: 2g | Sugar: 30g | Vitamin A: 121IU | Vitamin C: 30mg | Calcium: 56mg | Iron: 0.3mg

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The post Cranberry Compote appeared first on Nourished Kitchen.

Infused with brandy and spiced with cinnamon and nutmeg, this simple einkorn apple cake is both delicious and easy to make. Plenty of butter and eggs lend a little richness to the lightly sweet cake, making it just as good for breakfast as it is for dessert.

What is it?

Einkorn is an ancient variety of wheat that has a higher protein and micronutrient content than modern wheat. This rich nutritional profile means that einkorn is arguable a better choice for baking than regular all-purpose flour. For many people, einkorn is easier to digest than modern varieties of wheat, too.

Einkorn's low gluten content, soft characteristics, and rich flavor make it the perfect choice for baking. And it makes excellent cakes, cookies, and quick breads.

What's in it?

In this einkorn apple cake recipe, you combine all-purpose einkorn flour with plenty of eggs and butter to make a luscious cake base. To the base, you'll add cinnamon and nutmeg as well as a good dose of brandy which infuses the batter with an apple-like flavor and complements the fresh apples nestled inside the cake.

• Einkorn is one of the oldest varieties of wheat, and it has a rich flavor and creamy yellow color. That's because it's rich in micronutrients, such as beta carotene.
• Apples are nestled inside the einkorn cake batter. They're rich in vitamin C and a phytonutrient called quercetin which is highly anti-inflammatory. Choose good baking apples for this recipe with a nice balance of sweet and tart. Pippins, Kings, Fujis, Honeycrisps, and Granny Smith all work well.
• Brandy adds a little moisture to the cake and helps complement the flavor of the apples, infusing that flavor into the batter itself.
• Eggs and butter give the cake much-needed moisture. The protein in the eggs also helps to provide structure to the cake.
• Cinnamon and nutmeg complement the flavor of apples and lend a warming spice to the cake.

Recipe Tips

Einkorn is easy to work with, especially when making cakes and pastries. But, it behaves a little differently than modern varieties of wheat. So, there's a bit of a learning curve when you're first starting to work with the flour.

• Einkorn absorbs liquid and fat slowly. That means einkorn cakes and other baked goods typically use fewer eggs, less butter, and less liquid than similar recipes made with regular all-purpose flour.
• It makes a very sticky batter. Most batters and doughs made with einkorn flour will be sticky in comparison to those made with modern wheat. And it can make einkorn a little more difficult to work with if you're unprepared.
• There's a trick to cutting the apples for this cake. After peeling and coring the apples, slice them thinly without completely cutting through the apple. That is, they should be sliced on top, but leaving about ¼ inch on the bottom intact.

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Einkorn Apple Cake Recipe

Delicately infused with nutmeg and cinnamon, this einkorn apple cake is a treat that's just as good for breakfast as it is for dessert. It's easy to make, and the brandy intensifies the flavor of the apples.

Course Dessert

Cuisine American

Keyword apples, einkorn

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 323kcal

Author Jenny

Equipment

• 10-inch Springform Pan
• Parchment Paper

Ingredients

• ½ cup salted butter (softened)
• ¾ cup unrefined cane sugar
• 3 eggs
• 2 tablespoons brandy
• 1 ½ cups all-purpose einkorn flour
• 2 teaspoons baking powder
• 1 teaspoons fine sea salt
• ½ teaspoon finely grated nutmeg
• 1 teaspoon ground ceylon cinnamon
• 2 apples
• powdered sugar (to serve)

Instructions

Prepare your pans and preheat the oven.

• Heat the oven to 350 F, and then line a 10-inch springform pan with parchment paper.

Make the batter.

• Toss the butter and sugar into a mixing bowl, and beat them together until the butter becomes light and fluffy. Then drop in the eggs one at a time, beating each egg into the butter mixture thoroughly before adding the next. Whisk in the brandy.
• In a separate bowl, sift the einkorn, baking powder, salt, and spices together. Next, beat the dry ingredients into the wet ingredients. The batter will be thick and sticky.
• Spoon the batter into the prepared pan.

Prepare the apples.

• Peel the apples, and then cut them in half. Scoop out the core, and then turn them cut-side down on your cutting board. Cut them into slices about ¼-inch thick about ¾ down, so that they remain intact at the bottom.
• Nestle the apples into the batter, and then transfer them to the oven.

Bake and serve.

• Bake the cake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in its pan for 5 minutes, and then transfer it to a baking rack to cool completely. Dust with powdered sugar and serve.

Nutrition

Calories: 323kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 423mg | Potassium: 225mg | Fiber: 2g | Sugar: 25g | Vitamin A: 468IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg

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Decidedly fresh with notes of rosemary and lime, this Pomegranate Spritzer is one of the easiest winter drinks you can make. You start with an infused white wine, pomegranate juice, and a punch of cherry brandy. Lime muddled with rosemary and honey gives the drink a vibrant flavor touched with botanical notes, and then you finish it all off with sparkling mineral water.

What is it?

At its most basic, a spritzer is a lightly alcoholic cocktail made by mixing wine, usually white, with sparkling mineral water. To add flavor, you can add citrus and other fruit juices as well as herbs and spices. In addition, many recipes (including this one) call for some form of hard alcohol or bitters.

What's in it?

While there's an immense amount of variation from recipe to recipe, you'll find that most pomegranate spritzers call for three key ingredients: alcohol, pomegranate juice, and sparkling water. For this version, you'll start by muddling lime juice with honey and rosemary before straining it into a pitcher filled with herb-infused wine, pomegranate juice, and cherry brandy.

White wine. The wine forms the base of the spritzer, and the herbs give it a deeper, more resonant flavor.

Cherry brandy gives it a deep fruity note and an extra punch of alcohol, but you can easily swap tart cherry juice if you prefer your pomegranate spritzer a little less boozy.

Pomegranate juice is the heart of the spritzer, giving it a vibrant color and sweet, but astringent flavor. Pomegranate juice is also rich in polyphenols, or phytonutrients, that help combat inflammation (1).

Lime juice brightens the astringent, tannic notes of pomegranate giving the spritzer a pleasant brightness.

Rosemary brings an herbal note to the spritzer, balancing the flavors of both pomegranate and lime. Like pomegranates, rosemary is rich in various polyphenols that help combat inflammation (2) and is traditionally used to support memory and cognitive health. The work of some modern researchers supports this traditional use (3, 4).

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Pomegranate Spritzer Recipe

This pomegranate spritzer is an easy drink for wintertime parties. Notes of rosemary and sweet honey come through and provide balance against robust, tannic pomegranate and delicate cherry brandy.

Course Beverage

Cuisine American

Keyword citrus, fruit, herbs, wine

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 134kcal

Author Jenny

Ingredients

• 2 medium limes (juiced)
• 1 tablespoon honey
• 1 branch chopped fresh rosemary (plus additional for garnish)
• 16 ounces dry white wine
• 4 ounces cherry brandy
• 4 ounces pomegranate juice
• sparkling water (to serve)
• pomegrante arils (for garnish)

Instructions

• Muddle the lime juice, honey, and rosemary together until the rosemary releases its fragrance. Then strain through a fine-mesh sieve into a pitcher.
• Pour the wine, the cherry brandy, and the pomegranate juice into the pitcher.
• Fill each glass halfway full with the pomegranate mixture, and then top with sparkling water. Garnish with fresh rosemary and pomegranate arils as it suits you. Serve immediately.

Nutrition

Calories: 134kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 121mg | Fiber: 1g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg

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References

1. Danesi, Francesca, and Lynnette R Ferguson. "Could Pomegranate Juice Help in the Control of Inflammatory Diseases?." Nutrients vol. 9,9 958. 30 Aug. 2017
2. Jiang, T Alan. "Health Benefits of Culinary Herbs and Spices." Journal of AOAC International vol. 102,2 (2019): 395-411.
3. Tsui, P. F., Lin, C. S., Ho, L. J., & Lai, J. H. (2018). Spices and Atherosclerosis. Nutrients
4. Pengelly A., et al. (2012) Short-term study on the effects of rosemary on cognitive function in an elderly population. J Med Food. 2012

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