Monday, November 24, 2014

Sweet Potato Pancakes!

Sure, you might think you know me as one of The Eight Broads and an Innkeeper but do you know that I come from a family that is probably one of the very few in the United States who NEVER, EVER, EVER had sweet potatoes for Thanksgiving?  Yes, dear friends.  It's true.  Not once!
We were strictly the mashed potatoes and gravy group.....all the other dishes you'd expect but not one yam or sweet potato to be found.
Thank goodness that I'm an innkeeper who now makes Sweet Potato Pancakes for her guests!
This recipe serves between 4 and 6 guests

 --- INGREDIENTS ---
1 cup all purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 Tablespoons brown sugar
1 teaspoon cinnamon
Pinch (or quick grinding if you use whole) nutmeg
4 teaspoons melted butter
2 large eggs
1 sweet potato (cooked, peeled and mashed---cooked in microwave is just fine)

 --- DIRECTIONS ---
In a large bowl, combine all of the ingredients. Whisk until smooth.   We find that letting the mixture sit for about fifteen minutes, improves them even more.
Heat griddle until it passes the "throw on a it of water and see if it sizzles" test.   Carefully butter the griddle.
We cook six cakes at a time.  When bubbles appear, flip and cook until both sides are done.

Serve with warm Maple Syrup.  If you'd like to top with a compound butter, a sweet honey butter or nut butter would be delicious!
Soften a stick of butter.   In a small bowl, add your desired flavorings (a tablespoon of honey; 1/2 teaspoon of cinnamon; nuts).  Add about two tablespoons of confectioners sugar.   Can serve as is or roll into a log using a piece of plastic wrap.  This will freeze nicely and enable you to slice portions that you need.

 --- The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie
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Sunday, November 23, 2014

Sweet Potato and Lentil Soup - #3 Sweet Potatoes 8 Ways

This soup is just perfect to enjoy on a cold snowy day like the one we're having right now.   From Fall to Spring we serve soup as the first course of our dinners at The White Oak Inn and this is one of our favorites.    This soup is hearty, healthy and can easily be made vegetarian or vegan simply by using vegetable stock and leaving out the meat.    With the addition of cooked diced chicken, turkey or pork it becomes a meal-in-a-bowl.    You can go ahead and double or triple it if you're feeding a crowd, or just want to have leftovers for busy weeknight dinners.   We never have enough left to freeze it, but I don't see why you couldn't do that too.   And like chili, this soup tastes even better on the second and third days.



INGREDIENTS
2 tablespoons olive oil
1 cup chopped onion
2 cups diced celery

2 teaspoons minced fresh garlic
2 teaspoons fresh ginger, grated or chopped fine
2 - 4 teaspoons curry powder or paste
8 cups vegetable or chicken stock
3 cups canned diced tomatoes
4 cups diced sweet potatoes (1/2 - 3/4 inch cubes)
1 cup dry lentils
Salt to taste
Optional Additions  - 3 cups chopped fresh spinach or kale
   2- 3 cups cooked meat cut in cubes or strips

DIRECTIONS
Put olive oil over a medium heat in a large heavy soup pot.   Add onions and celery and cook, stirring frequently, until onions are translucent.   Add garlic and ginger and stir for about a minute.   Add the curry powder or paste, the vegetable stock, diced tomatoes, sweet potatoes and lentils.   Simmer over a medium to low heat for about 20 minutes until lentils are cooked and sweet potatoes are soft.  Taste and add salt and additional curry powder if you feel it needs it.     At this point add spinach, kale or meat and heat gently until greens are wilted and meat is heated.   At any point during the cooking process you can add water if the soup seems to be getting too thick.

The White Oak Inn
Yvonne Martin, The Broad from Ohio


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Tuesday, November 18, 2014

Lemon Poppy Seed Bread

It is just the best when a guest asks for a recipe!   This recipe is one of them.
Credit goes to Beth Hensperger and her book "The Best Quick Breads".
This is one tasty bread with sheer pucker power!

 --- INGREDIENTS ---

3 Tablespoons poppy seeds
1/2 cup milk (I used fat free)
5 Tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
Grated zest of 2 lemons
1/4 teaspoon salt

Lemon Syrup
1/4 cup sugar
1/4 cup fresh lemon juice

 --- DIRECTIONS ---
In a small bowl, combine the poppy seeds and the milk.   Let it stand for one hour.

Preheat the oven to 325. Grease a 9X5 pan (or 3 mini pans) with cooking spray.
Using an electric mixer, cream the butter and the sugar.  Add the eggs one at a time making sure that they are well incorporated.
Combine the flour, baking powder, lemon zest and salt in a small bowl.  Add the dry ingredients to the creamed mixture in three equal portions alternating with the poppy seed milk.
Beat just until smooth.
Pour the batter into the prepared pan(s).  Bake in the center of the oven until golden brown and a toothpick comes out clean.  For a mini pan, check after 35 minutes and for the 9X5, check after 55 minutes.
Place on a rack to cook (still in the pan).

About ten minutes before the bread is done, make the Lemon Syrup.  Combine the sugar and the lemon juice in a small saucepan  Be sure the heat is low and cook just until the sugar dissolves.
Once it is done and the hot bread is on a rack, poke about a dozen holes in the bread with a kabob stick.
Pour the hot liquid over the bread and let it soak in for about thirty minutes.
Remove from pan and wrap when cool.
Serve this deliciousness the next day!

We served this with an accompanying dish of "Lemon Cream Cheese" (one half cup of whipped cream cheese mixed with a Tablespoon each of Lemon Curd and Confectioners Sugar).


 --- The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield

Bed and Breakfast Foodie
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Sweet Potato Pancakes with Curry Mayo Sauce, # 2 Sweet Potatoes 8 ways

November is Sweet Potato month and the month the 8 Broads go on a retreat!

The broads spent a delightful week in Santa Fe mostly working but also eating, drinking, shopping and exploring the cultural heritage. We visited museums, a spa and searched for good restaurants and cafés to tasted regional and exceptional food. Santa Fe did not disappoint.
We ate at Café Pasqual, sipped hot chocolate at Kakawa, lunched at the Shed, started the day with great coffee and croissants at the Swiss bakery but also cooked at home, a fabulous rental for the week.
Amazing "patty melt" with French Onion Soup
By now you must be thinking what does that have to do with sweet potatoes. 
Please bear with me.
The Hollar, Madrid NM
Killer Sweet Potato Fries with curry aioli and yes we ate them ALL









On the way back to Albuquerque, Deb and I took the scenic “Turquoise Trail”. This route brought us through the small town of Madrid NM, an old coal mining town that became a ghost town in the '50s before being re- discovered in the ‘70s. Today it is a thriving artist's community. It is also the home to a funky but amazing restaurant called “The Hollar”. Deb and I stumbled upon it after rejecting a rough looking Joint for lunch across the street. We were able to sit outside and a very friendly waitress explained the menu. We ordered French onion and mushroom soup and the best, grilled cheese sandwich. However, the highlight was a side of sweet potato fries with a curry aioli.  The crispy sweet potato fries dipped in the lightly curry flavored, silky aioli was to die for. It was an unexpected flavor combination that worked perfectly together.

I told you I was going to get to the sweet potato part!


Here is a recipe that was inspired by the lunch at the Hollar:




Sweet Potato Pancakes with Curry Mayo Sauce

This is a good side dish to plain eggs.

Serves 4 - 6 as a side dish.

INGREDIENTS:
¼ cup grated sweet onion
1 cup peeled and shredded sweet potato (about one medium sized)
1 cup peeled and shredded Yukon gold potato (about a medium sized one as well)
1 tablespoon flour
1 large egg, lightly beaten
½ teaspoon salt or to taste
    freshly ground pepper to taste
    oil for frying pan, I used avocado oil because of the high heating point

¼  cup mayonnaise, homemade or store bought, your choice but pick a brand with as little sugar as possible
¼ cup sour cream, (you might as well go for the real deal)
1 teaspoon of your favorite curry powder, or to taste

DIRECTIONS:
Mix mayo, sour cream and curry powder. Set aside in refrigerator.

To grate the onion and potatoes I use the large holes on a box grater.
In a medium size bowl mix the grated onion and potatoes. When mixed put it into a double layer of cheese cloths and squeeze out as much liquid as you possibly can.
Return mixture to the bowl. Discard cheese cloths. Add the flour, salt and pepper to the potato mixture and mix thoroughly.  Mix in egg. Form 6 small flat or 4 larger flat pancakes.

Heat oil in a large frying pan to medium high heat and add pancakes. Fry on each side for about three minutes until golden. Keep and eye on the pancakes while they cook. You want them to be golden crispy on the outside and cooked through. Drain on a plate lined with a paper towel.

Serve each pancake with a dollop of curry mayo sauce. Enjoy!

P.S. If you are in that area of New Mexico do not miss a visit to the Hollar. The food is creative and very good.

Danielle Hanscom
Brampton Bed and Breakfast Inn

the Maryland Broad

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