Cakery Friday: Millet Pancakes

I just may be a little obsessive compulsive, so when I find a food that I like, I occasionally over-do it. When I was 7, I would only eat at restaurants that served caesar salad, for example.

When I discovered the millet pancakes at Cafe Orlin, I knew there was a problem in the making. Cafe Orlin is an adorable Middle Eastern restaurant located in Manhattan's East Village on Saint Mark's Place {and I highly recommend adding it your list of places to go in NYC, especially for brunch!} I made it a personal quest to figure out what exactly was in their delicious pancakes, and try to replicate for the blog. I tried a few different recipes the pst few weeks, and this seems to be the closest to the millet pancakes from Cafe Orlin. I stress closest, because I'm not sure mine will ever truly compare!

Gather all of the ingredients * you can find millet at any grocery store, typically located in the grain section, near the rice. I purchased mine at Whole Foods *

And as an added bonus, millet is packed with B vitamins and nutrients and contains no gluten!

In a medium saucepan, bring 1 cup of millet, 2 cups of buttermilk and 1/2 cup of water to a boil, stir briefly.

Simmer, covered, for 20 minutes, or until the liquid has been absorbed.

Stir in 1 tablespoon of sugar, 2 teaspoons agave nectar, 1/3 cup nonfat yogurt, and 2 tablespoons flour. {Not exactly the most appetizing photograph, but I swear the final result is delish}

In a large skillet, heat 2 tablespoons of vegetable oil on medium-high heat. Drop the millet mixture into lumps about 3 inches in diameter and press with the back of a spoon to spread the batter more evenly.

Allow the pancakes to fry for 4-5 minutes on each side, turning once for a total of 8-10 minutes.

For a little added bonus you can add any pancake friendly mix-in.. I chose to make a few with vegan chocolate chip which are delicious!

Serve with good quality maple syrup!

For a printer-friendly version of this recipe click here: Millet Pancakes.htm

Happy Pancake Making!

xoxo,

Ali

Cakery Friday: Sally Albright's Apple Pie

When Harry Met Sally is one of my classics. It's Niki's absolute favorite movie ever. We knew that movie week had to culminate in one of the most famous movie/food scenes ever: with Sally Albright's Apple Pie... well, maybe not exactly a pie but a Charlotte. Sally, couldn't really make up her mind anyways.

Sally Albright: I'd like the chef salad please with oil and vinegar on the side, and the apple pie a la mode.

Waitress: Chef and apple a la mode.

Sally Albright: But I'd like the pie heated, and I don't want the ice cream on top. I want it on the side, and I'd like strawberry instead of vanilla if you have it. If not, then no ice cream, just whipped cream, but only if it's real. If it's out of the can, then nothing.

Waitress: Not even the pie?

Sally Albright: No, just the pie, but then not heated.



Instead of apple pie, I made mini-apple charlotte's. They are a {somewhat} healthy dessert option, especially if you opt to use whole wheat bread!

Gather all of the ingredients {bread not photographed}.


Preheat oven to 375 degrees F.

Peel, core and thinly slice 3 golden delicious apples.

Heat 1 tablespoon of butter, 1/4 cup sugar and 6 tablespoons orange juice in a deep pot over medium-high heat.



Add the sliced apples to the pot and cook, stirring frequently for 10 minutes, until the apples are tender but still maintain their shape.



Remove from heat and stir in 1/4 cup of dried fruit *whichever type you prefer, {I used a mixture of raisins and dried prunes} along with 1 1/2 teaspoons vanilla extract and 1 teaspoon grated orange zest.



Melt 5 tablespoons of butter in a bowl. Pull out 16 slices of very thin sliced, firm, white {or wheat} sandwich bread, with crusts trimmed. I used Pepperidge Farm whole wheat bread. Using a small biscuit or cookie cutter, cut a circle from 3 slices of bread.





Brush butter onto one side of each circle and place the circle, buttered-side down, into each cup in a cupcake tin.



Cut the remaining bread slices into thirds and brush with butter. Line each cup with 9 bread rectangles placed vertically, buttered side against cup. The bread will extend over the top of the cupcake tin. {the photo below explains it better}.





Divide the apple mixture over the bread among the cups. Fold the bread over the filling, gently pressing to seal together. Bake for 20 minutes or until golden brown.



Allow the Charloettes to cool in the pan on wire rack for 20 minutes. Lift them carefully from the cups using an offset spatula.



If desired, stir together melted ice cream with one tablespoon of rum {I mean, why not add rum?} and serve on the side.

For a printer friendly version of this recipe click here: Mini-Apple Charlotte's.htm

This will have all of your friends saying, "I'll have what she's having."

xoxo,

Ali

Harry Burns: there are two kinds of women: high maintenance and low maintenance.

Sally Albright: Which one am I?

Harry Burns: You're the worst kind. You're high maintenance but you think you're low maintenance.

Cakery Friday: PRECIOUS Popcorn... a real UP for Oscar Night!

It's already Friday, we don't want you walking on The Blind Side or feeling Up In The Air about the Sunday night Oscar show. Be a Serious Man (or woman) and pay attention while we give you An Education on what to serve at your District 9 party. The Inglorious Bastards (and guests) will love the caramel and cajan popcorn. Afterwards, they can work the calories off in a Hurt Locker.

And the winner is... Avatar, silly!

To make the caramel chocolate popcorn...

Gather all the ingredients.

In a large saucepan place 1 cup sugar, 1/2 cup corn syrup and 1/4 cup water.

Cook until golden brown. Do not mix during this time.

Add in 1/2 a teaspoon of baking soda and 1 tablespoon butter.

Add in 7 cups of hot air popped popcorn. Mix quickly.

Mix in any other toppings (I added pretzel bites to mine!)

Pour onto a baking sheet fitted with parchment paper or a Silpat mat.

Allow to cool slightly and drizzle with chocolate (I used both white and dark chocolate)

To make the Cajun popcorn...

Pull out all of the spice (paprika, seasoned salt, onion powder, garlic powder, and cayenne pepper)

Melt 4 tablespoons of butter and add 1 teaspoon paprika, 1 teaspoon seasoned salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne pepper.

Pour over 8 cups of hot air popped popcorn.

Mix well!

For a printer friendly version of these recipes, click here: Caramel Chocolate Popcorn.htm

Happy Oscar's Night!

xoxo,

Ali

Cakery Friday: Beignets

I spent last weekend eating my way through New Orleans, and I had to share some of the wonderful tastes of the Big Easy with you. The only catch is... I used a mix! These beignets taste so good, I hope you forgive me for cheating! I've tried to make beignets from scratch, but the truth is the mix is superior (the ultimate is getting yourself to New Orleans and eating fresh beignets from Cafe Du Monde in person, but this is the next best thing!) You can purchase the mix on Cafe Du Monde's website.

Beignet is actually the French word for "fried dough" and these have been made famous in the U.S. by Cafe du Monde in New Orleans. They are also the official state doughnut of Louisiana. Don't you think every state needs its own official doughnut?

It has become a family tradition for years that my Dad an I make these delicious doughnuts for an annual family breakfast at our cabin in Arkansas (Arkansas you say? Very long story for a future blog).

There really aren't many ingredients to gather. Start simply by pulling out the box


Place two cups of beighnets mix in a large bowl.


Add 7 ounces of water (add the water slowly and mix, you want the dough to be slightly sticky but not very wet).


Place the dough on a floured surface and roll out to 1/4 inch thickness.


Cut into 2 inch squares.


Heat 1-2 inches of oil in a pan and heat to 370 degrees. Place each dough square into the hot oil (be careful not to burn yourself!) basting continually on each side until puffy and light golden.


Drain well.


Sprinkle generously with powdered sugar and be sure to eat them warm (with a cup of Cafe Du Monde chicory coffee).


Mine looked almost as good as the ones from Cafe Du Monde!


Happy Beignet Day! Be sure to get yourself to the Big Easy soon to eat these at the real live Cafe Du Monde. In the meantime, hope you enjoy bringing a little piece of Cafe Du Monde into your kitchen.

xoxo,

Ali