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ebleskivers with vanilla bean

Sarah Kieffer — Thu, 04 Apr 2013 03:00:56 +0000

Two weeks ago I got a text from my neighbor and dear friend Michelle. ‘We were wondering if you would all like to come over for a late breakfast tomorrow (we’re making ebleskivers/little pancakes)?’ I had so many questions (what are ebleskivers? are they the little pancakes? is it something really weird and also little pancakes?) but replied with a hurried ‘yes!’ as two little voices were clamoring for my attention. The next day we walked across our alley, eager for breakfast. We opened the door and there was Michelle working fast and furious over a hot stove, pouring and turning mysterious batter in her special cast iron pan. But we were in for such a treat, for in fact ebleskivers were tiny pancakes: puffy, golden-brown circles smothered in a little too much butter and sugar. I was completely smitten with them, and immediately decided I must spend my days hunting every thrift store this side of the Mississippi for a good ebleskiver pan. Michelle’s family serves ebleskviers at holidays and gatherings; they are a Danish pancake, known for their sphere shape. There is some arguing over spelling (ebleskiver? aebleskiver?) and, of course, ingredients, but since I am not Danish […]

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chocolate olive oil cupcakes with goat cheese frosting and pistachios

Sarah Kieffer — Sun, 12 Feb 2012 06:02:00 +0000

I’ve been trying to come up with words for a Valentine’s post, and while I believe in the goodness of candied hearts and long-stemmed roses, I don’t feel that my experience of life and love can be wrapped up in a roses-are-red monologue of sorts. Bittersweet is my word of choice these last few years: watching the day and night work things out together. They are fierce companions. But I do celebrate. I am loved, and loved well. This heart has some broken and torn pieces, but we have learned to mend, and protect the delicate. We have watched the sun cast shadows, and we have walked through them, hand in hand. ‘In this terrible ocean, in this terrible sea, we are pearls.’ – Lee Bozeman Chocolate Olive Oil Cupcakes with Goat Cheese Frosting and Pistachios cupcakes This recipe is adapted from Orangette, who adapted from Epicurious. The batter does need to be chilled for 30 minutes, so plan accordingly. This makes a lot of cupcakes – almost 32. 3 oz fine-quality semisweet chocolate 1 ½ cups hot brewed coffee [or cold press, heated] 1 ½ cups unsweetened cocoa powder [not Dutch process] 3 cups sugar 2 ½ cups unbleached […]

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no-churn olive oil ice cream with vanilla bean

Sarah Kieffer — Fri, 10 Feb 2012 03:40:00 +0000

Olive oil is excellent paired with sweet milk and vanilla bean. I love surprising guests with it for dessert and watch their furrowed brows relax after taking one bite, realizing it is, in fact, delicious. This tastes amazing on warm Brownies, or served alongside Chocolate Cake with Chocolate Buttercream.

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puffed pear pancake with vanilla bean

Sarah Kieffer — Wed, 09 Nov 2011 19:45:00 +0000

Growing up, big breakfasts were a weekend affair. During the week, it was every man for himself; my morning meal usually consisting of a heaping bowl of cereal overflowing with milk. Saturdays, though, would get a little fancy. Mom would whisk up some pancake mix, and we would slather those warm golden circles with plenty of syrup; all the cares of the week disappearing into that river and a side of bacon. Saturdays still hold their sophisticated edge around here. During the week the kids beg for cocoa wheats and bagels, but weekends we take our time with things: breakfast is a family affair, a process we enjoy from start to finish. Puffed pear pancake is one of our favorites, and we rejoice when the piping hot skillet is pulled from the oven, displaying an elevated pancake of glory. Pears, vanilla bean, a touch of maple syrup; our cares fall away at first bite. Puffed Pear Pancake adapted from Real Simple Magazine If you do not have vanilla bean sugar, you can substitute plain white sugar and 1/2 vanilla bean. You can also omit the vanilla bean and use 3/4 teaspoon cinnamon. I’ve occasionally added other fruit in with the […]

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salted caramel sticky buns with pear and crème fraîche

Sarah Kieffer — Wed, 28 Sep 2011 07:21:00 +0000

Sometimes inspiration hits slowly. There I was, with a box of puff pastry in my freezer. I had a friend coming over the next morning, so I pulled it out and stuck it in my fridge, racking my brain to come up with something easy to make for breakfast. I had ripe pears in the fruit bowl, and wanted to include them. I remembered my crème fraîche in the fridge, and thought that could be lovely. I fell asleep that night, dreaming of something to make it just right. Morning arrived, and with it thoughts of salted caramel sauce. I recalled a recipe for sticky buns made from puff pastry – and I decided on a sticky caramelly-sugar topping with a little extra salt for these breakfast beauties. We were lucky- they were delicious. Not too sweet, with tender warm pears and tangy crème fraîche, sweetened with a bit of vanilla bean sugar and topped off with that salty caramel. And the puff pastry brought everything together; so flaky and light. It was a perfect Fall treat, and something I’ll be including in my holiday baking this year. salted caramel sticky buns with pear and crème fraîche inspired by the […]

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