veggie “pork” fried rice
I have developed a theory that all the world’s most popular foods successfully blend ingredients from multiple major food and flavor groups. If you think about pizza and burritos as examples, they both meet this standard. Both incorporate vegetables, a protein, grains, and some source of fat. Both have strong flavors: pizza has more of a savory flavor profile often with a hint of sweetness. Burritos have both fresh flavors as well as spice.
Fried rice is no different. Fried rice incorporates a number of subtle flavors as well as a healthy representation from three major food groups. No wonder I crave it! Ever since living in China (where fried rice is very different — the rice remains almost white, the vegetables used are usually some kind of green and the savory punch comes from a sprinkle of MSG, not soy sauce). Since moving home I have worked on my version, which is basically a hybrid of the American version (lots of cubed veggies, scrambled eggs and some sweetness) and the Chinese version. For this recipe I also decided to add an additional protein in the form of a proxy for bbq pork. This tofu recipe relies on a robust marinade as well as a process of lacquering the tofu with a glaze while roasting. I decided to rub the tofu with shortening to attempt to mimic the fat usually present on this cut of pork loin. The shortening renders while roasting (just like on the loin), adding to the glazed crust.
It is important to use slightly old rice. As the rice dries out, it created new opportunities to absorb flavor. If you have to make rice the day of, you can dry the rice a bit in a fairly cool oven (250 degrees). The powdered ginger is also a key ingredient, lending some warmth and spiciness to the dish.
Veggie “Pork” Fried Rice
Ingredients:
BBQ Pork-Style Tofu
- 1 kiwi, peeled
- 3 cloves garlic, peeled and roughly chopped
- 2 tablespoons rice wine
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon five spice powder
- 16 ounces of extra firm tofu
- 1 tablespoon vegetable shortening
- 3 tablespoons honey
- 1 tablespoon ketchup
Scrambled Egg
- 2 large eggs
- 1 tablespoon water
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- Pinch salt
- 1 teaspoon sesame oil
- 1 tablespoon peanut oil
Fried Rice
- 2 cups cooked rice, at least a day old
- 1 medium yellow onion, brunoised
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 3 cups carrots, brunoised
- 3 cups celery, brunoised
- 2 tablespoons peanut oil
- 1 tablespoon powdered ginger
- 1 tablespoon sugar
- 1/2 teaspoon white pepper
- 2 teaspoons salt
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 3 cups frozen peas
- 2 teaspoons sesame oil
Instructions for BBQ Tofu
- Put kiwi, garlic, rice wine, soy sauce, hoisin sauce, brown sugar and five spice powder in a blender. Blend until smooth, about 2 minutes.
- Empty marinade into a gallon size ziploc bag.
- Slice tofu into 1/2 wide pieces. Put tofu in the ziploc bag, seal and chill in the refrigerator for at least an hour and up to 24 hours.
- Preheat oven to 350 degrees.
- Mix honey and ketchup together in a bowl. Set aside.
- Remove tofu from marinade.
- Rub the surface of the tofu with shortening.
- Place tofu in a glass baking dish.
- Brush all sides of the tofu with the honey-ketchup mixture.
- Bake tofu for 20 minutes at 350 degrees.
- Remove tofu from the oven, brush all sides of the tofu with honey-ketchup mixture. Flip tofu over and return to baking dish. Return to oven for 20 minutes.
- Repeat process 2 more times.
- Remove tofu from over and let it rest.
- When cool, slice the tofu into 1/4 inch cubes. Set aside.
Instructions for Scrambled Eggs (omit for vegan fried rice):
- Put eggs, water, sugar, white pepper, salt and sesame oil into a small bowl. Scramble with a fork.
- Add egg mixture and gently stir until eggs have cooked but are not yet browned.
- Remove eggs from the wok and let rest of a cutting board.
- When cool, chop eggs into bite-sized pieces.
Instructions for Fried Rice:
- Bring day-old rice to room temperature.
- Chop onion, garlic, ginger, carrots, celery and set aside in separate containers.
- Heat peanut oil in a wok over medium-high heat.
- Add onions and sauté until the onions are translucent but not yet browned, about 3 minutes.
- Add garlic and ginger and sauté until fragrant, about 2 minutes.
- Add carrots and celery. Cook until soft, about 5 minutes.
- Add powdered ginger, sugar, white pepper, salt, soy sauce and rice wine. Stir and sauté until fragrant, about 1 minute.
- Add rice. Stir to incorporate.
- Add peas ans cook until peas are hot, about 3 minutes.
- Add sesame oil, egg and tofu. Stir to incorporate.
- Enjoy!
Filed under: Mains, Vegan Optional, Vegetarian | Leave a Comment
Tags: carrots, celery, garlic, ginger, honey, peas, rice, tofu
I have experimented with granola lately and my coworkers have been my guinea pigs. I really tried to push the boundaries with this granola, and I hit the mark for one colleague and missed for another. I was happy that it was bold enough to inspire strong reactions, so it felt like a successful experiment! Trader Joe’s has recently added to its shelves several products that inspired this creation. One such product are dried, crispy orange slices. These orange slices are really not like anything I have ever tasted before — they are crunchy and crispy with a slight citrusy brightness. I added them to the oats mix to add an intriguing twist. I also love the coconut chips that are relatively new at Trader Joe’s. The size of these shreds are perfect for granola-making!
From there I added ginger in two forms (powdered and crystallized), cardamom, coconut, and pistachios. I added white chocolate to balance the acidic/warm nature of the other ingredients. The white chocolate added a fatty, mellow flavor and smooth bite. The chocolate in these two recipes has been met with some skepticism — I add it to create a more indulgent treat. Look for more wholesome iterations in the future!
Orange Ginger Coconut Pistachio White Chocolate Granola
Ingredients:
- 3 cups rolled oats
- 1 cup pistachios
- 1 cup dried shredded coconut
- 1/8 cup crystallized ginger, finely minced
- 1/4 cup + 2 tablespoons brown sugar
- 1/4 cup agave
- 1/4 cup fresh orange juice
- 2 tablespoons Cointreau
- 1/4 cup vegetable oil
- 1 tablespoon orange zest
- 1/4 teaspoon cardamom
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon salt
- 1 cup dried orange slices
- 1/2 cup white chocolate, chopped
Instructions:
- Preheat oven to 250 degrees.
- In a large bowl, mix together oats, pistachios, coconut, crystallized ginger and brown sugar.
- In another bowl, mix together agave, orange juice, Cointreau, vegetable oil, orange zest, cardamom, powdered ginger and salt.
- Mix together dry and wet ingredients.
- Pour mixture out onto a cookie sheet and spread evenly.
- Cook granola for 1 hour and 15 minutes, stirring every 15 minutes. The granola should be evenly browned.
- Remove from the oven and let cool.
- Stir in orange slices and white chocolate chunks.
- Store in a cool, dry place.
- Enjoy!
Filed under: Breakfast, Vegan Optional | Leave a Comment
Tags: cardamom, coconut, ginger, granola, orange, pistachio
I had never made granola before, but I was excited to experiment. I recently ate some granola with chocolate in it, and loved the combination. The addition of the chocolate basically turns this granola into a deconstructed oatmeal cookie. The toastiness of the oats and the pecans, the saltiness of the pecans and the sweetness of the coconut are all balanced with the depth and bitterness of the dark chocolate. I decided to add some bourbon to further deepen and pull together the flavors. The base of this recipe comes from Alton Brown’s recipe for granola. I brought this dish to a breakfast work event and served it with berries and yogurt. A coworker of mine said, “This completes my neural pathways.” A pretty awesome compliment, indeed.
Chocolate Bourbon Pecan Coconut Granola
Ingredients:
- 3 cups rolled oats
- 1 cup toasted pecans, chopped
- 1 cup dried shredded coconut
- 1/4 cup + 2 tablespoons brown sugar
- 1/4 cup maple syrup
- 2 tablespoons bourbon
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1 cup dark chocolate, chopped
Instructions:
- Preheat oven to 250 degrees.
- In a large bowl, mix together oats, pecans, coconut and brown sugar.
- In another bowl, mix together maple syrup, bourbon, vegetable oil and salt.
- Mix together dry and wet ingredients.
- Pour mixture out onto a cookie sheet and spread evenly.
- Cook granola for 1 hour and 15 minutes, stirring every 15 minutes. The granola should be evenly browned.
- Remove from the oven and let cool.
- Stir in chocolate chunks.
- Store in a cool, dry place.
- Enjoy!
Filed under: Breakfast, Vegan | Leave a Comment
Tags: bourbon, chocolate, coconut, granola, pecans
I occasionally take part in cooking contests at a wonderful bookstore in my neighborhood that sells only cookbooks, Omnivore Books. When they announced their latest challenge, a pudding contest, I was eager to develop my entry. I started with prototyping the pudding base, aided by tastes and feedback from my friends and colleagues at the d.school. I received great feedback from them regarding taste and texture; the overall taste was well-received, but the texture of the banana wasn’t working. From there (and based on a recommendation from a friend), I turned to a technique that Cook’s Illustrated has developed to boost the banana flavor in banana bread: microwaving bananas and then straining them for their juice. This improved the banana flavor without the unappealing chunks in the pudding. With the pudding set, I decided to make the roasted bananas a garnish. I added a crème fraîche whipped cream to balance the sweetness of the pudding with some acid and tang. I decided at the last minute to add caramel sauce to amplify the caramel notes of the pudding. The result is a fairly complicated dessert that is well worth the effort. The salt, the richness of the caramel, the toasty flavor of the roasted bananas, and the tang of the crème fraîche offer a balanced, complex dessert.
Salted Caramel Pudding with Roasted Bananas & Crème Fraîche Whipped Cream
Ingredients:
Salted Caramel-Banana Pudding
- 3 cups whole milk
- 1/2 cup sugar
- 4 ripe bananas
- 1 cup half & half
- 1/3 cup cornstarch
- 3 large egg yolks
- 3 tablespoons butter
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon flakey sea salt
Roasted Bananas
- 4 ripe bananas
- 2 tablespoons brown sugar
- 2 tablespoons bourbon
- 1 1/2 tablespoons butter
Crème Fraîche Whipped Cream
- 1 cup crème fraîche
- 1 cup whipping cream
Salted Caramel Salt (inspired by Ina Garten’s recipe)
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/2 cups heavy whipping cream
- 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon flakey sea salt
Instructions for Pudding:
- Measure milk and set aside.
- Separate egg yolks and set aside.
- Peel and roughly chop bananas and place in a microwave-safe bowl. Cover with plastic wrap and cut two small slits in the wrap to let hot air escape.
- Microwave on high for 5 minutes, or until bananas are soft and have released some liquid.
- Let bananas cool.
- Add half & half to bananas and stir to combine.
- Put banana mixture into a sieve and push banana mixture through sieve into a bowl. Much of the banana pulp will be left in the sieve. The liquid in the bowl should be an off white color and slightly thick. There should be about a 1/2 cup of liquid.
- Mix cornstarch into the banana liquid. Set aside.
- Whisk egg yolks with 1/2 cup milk from the 3 cups set aside.
- Put a medium sauce pan on medium heat.
- Add sugar and stir until it dissolves. Continue stirring. When sugar has melted, it will start to brown. Watch closely while stirring and remove from heat once the sugar has developed a deep caramel color. Be careful! The sugar can quickly burn at this stage.
- While off the heat, carefully add the remaining milk. The sugar may seize and get hard — that’s okay!
- Put pan back on medium heat and return the liquid to simmer. Continue stirring. The sugar will dissolve after a few minutes.
- Once the sugar is dissolved and the milk has a caramel color, add the banana/cornstarch mixture. Stir for 2-3 minutes. Mixture should thicken.
- Turn heat down to medium-low.
- Add 1/2-1 cup mixture from the pan to the bowl of yolks. Stir to combine. This technique helps temper the eggs to prevent them from overcooking.
- Add egg yolk mixture to the pan. Stir.
- Increase heat to medium and stir until mixture reaches the desired thickness.
- Remove from heat and stir in butter, vanilla and salt. Continue stirring until the butter has melted.
- Strain pudding through sieve into a large bowl. Immediately cover with plastic wrap so that the wrap is touching the surface of the pudding. This prevents a skim from forming.
- Chill at least two hours.
Instructions for Roasted Bananas:
- Preheat oven to 400 degrees.
- Peel bananas. Cut into thirds and slice each chunk in half.
- Put in a bowl with brown sugar and bourbon. Toss to coat.
- Put in a small baking pan.
- Top with small chunks of butter.
- Bake for 20 minutes.
- Stir.
- Bake 10 minutes more, or until bananas have caramelized.
- Remove from pan and dice. Set aside.
Instructions for Crème Fraîche Whipped Cream:
- Place whipping cream in a bowl.
- Whip to the desired consistency, about 4 minutes.
- Add crème fraîche and whip 2 minutes more to combine.
- Chill for at least 30 minutes.
Instructions for Salted Caramel Sauce (inspired by Ina Garten’s recipe):
- Mix sugar and water in a medium sauce pan until the sugar has dissolved.
- Turn heat to medium-high and stir.
- When sugar has melted, it will start to brown. Watch closely while stirring and remove from heat once the sugar has developed a deep caramel color. Be careful! The sugar can quickly burn at this stage.
- While off the heat, carefully add the whipping cream. The sugar may seize and get hard — that’s okay!
- Put pan back on medium heat and return the liquid to simmer. Continue stirring. The sugar will dissolve after a few minutes and the sauce will thicken.
- Add vanilla and salt. Stir to combine.
- Remove from pan and let cool for at least 2 hours.
Instructions for assembly:
- Put pudding in serving bowls.
- Top with 1-2 teaspoons of roasted banana.
- Top with 1 tablespoon of crème fraîche whipped cream.
- Garnish with caramel sauce.
Filed under: Dessert, Vegetarian | Leave a Comment
Tags: bananas, creme fraiche, pudding, salted caramel
nearly vegan chocolate eclairs
In preparation for an Oscars Party hosted by a lactose-intolerant friend, I have developed a recipe for nearly vegan chocolate eclairs. The dough for these fairly fancy pastries is surprisingly easy to make. The dough contains eggs. The filling has a silken tofu base and the ganache is made with almond milk.
Nearly Vegan Chocolate Eclairs
Ingredients:
Choux Pastry (inspired by Joy of Cooking)
- 1 cup sifted all-purpose flour
- 1/2 cup water
- 1/2 cup soy milk (I prefer Silk Plain)
- 8 tablespoons margarine (I prefer Earth Balance unsalted)
- 1/4 teaspoon salt
- 4 large eggs
Chocolate Filling
- 12 oz. extra firm silken tofu (Mori Nu, in a shelf-stable package)
- 1 1/4 cups semi-sweet chocolate chips
- 1/8 cup espresso (or 1/4 cup strong coffee
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/8 cup rum
- 1 tablespoons vanilla
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 3/4 cup almond milk (unsweetened)
Instructions for pastry:
- Preheat oven to 400 degrees.
- Bring the water, soy milk, margarine and salt to a boil over medium heat in a medium saucepan.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan.
- Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture.
- Let cool for 5 minutes, stirring occasionally.
- Add the eggs one at a time, stirring thoroughly after each egg.
- Make sure paste is smooth before adding each egg.
- Beat the dough till smooth and shiny.
- Using a pastry bag, pipe paste onto a greased cookie sheet using a 1/4 inch tip. Make each eclair 2-3 inches long.
- Bake in preheated oven for 15 minutes.
- Reduce the heat to 350. Bake for an additional 10 to 15 minutes, depending on size of dough mounds. They should be quite firm, lightly browned, and puffed before removing them from the oven.
- Allow to cool completely before filling.
Instructions for filling:
- Place tofu in food processor.
- Melt chocolate chips in microwave on medium heat for 2 minutes.
- Heat espresso in a sauce pan over medium-high. Add sugar and stir until it is dissolved. If you are using coffee, reduce the coffee until it is 1 tablespoon.
- Add remaining ingredients to food processor and blend until smooth.
- Pour filling into bowl and chill in the refrigerator for 1 hour.
- Once chilled, put filling in a pastry bag with a 1/4 inch tip.
Instructions for ganache:
- Put almond milk and chocolate chips into a medium-sized saucepan over medium heat.
- Heat and stir until the chocolate is completely melted.
- Remove from heat and chill for 10 minutes.
Instructions for assembly:
- Cut a slit into each pastry along the long side. Leave one side attached, so that the eclairs can be opened but the tops are still attached.
- Pipe chocolate filling into each eclair, filling the cavity until it is about 75% full.
- Gently push the top back over the filling.
- Turn the eclair upside down and dip the top in the chilled ganache.
- Remove and place on a baking sheet.
- Let the ganache firm up.
- Makes 18-24 eclairs
- Enjoy!
Filed under: Dessert, Uncategorized, Vegan | Leave a Comment
Tags: chocolate, eclair, ganache, silken tofu
I was inspired to develop this recipe to highlight the bright flavors of grapefruit. The salad utilizes other ingredients that are pantry items and are not necessarily in season during the winter. I shocked the onions to mellow their flavor, toasted the almonds to give the salad a warm crunchy element, and used curry powder in the dressing to also warm up the dish.
Winter Salad with Grapefruit, Almonds, Green Olives and Curried Vinaigrette
Ingredients:
Salad
- 1 head of red leaf lettuce, torn into bite-sized pieces
- 1/2 medium-sized red onion, thinly sliced
- 2 tablespoons white vinegar
- 2 grapefruits, peeled and cut into sections
- 1/2 cup toasted almond slices
- 1/4 cup green olives
Vinaigrette
- 1 medium-sized shallot, minced
- 2 teaspoons salt
- 1/2 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon curry powder
- 1 medium-sized lemon, juiced
- freshly ground pepper, to taste
Instructions for dressing:
- Peel shallot and finely mince. Put in mason jar with a lid.
- Put all other ingredients in the jar. Shake.
- Dressing keeps in jar in fridge for about a week.
Instructions for salad:
- Thinly slice onions and place in a bowl with white vinegar, 5 ice cubes and water to cover.
- Prepare lettuce. Toss lettuce with vinaigrette. Start with 1/4 cup and add more until all leaves are coated.
- Mound lettuce on 4 large plates.
- Divide all ingredients between each salad. First place onions on lettuce. Then grapefruit and olives. Top with almonds.
- Enjoy!
Filed under: Salads, Uncategorized, Vegan | 1 Comment
Tags: almonds, grapefruit, green olives
earl grey soda syrup
Lately, I have been experimenting with making sodas at home with my bubbler. This syrup is infused with Earl Grey tea, and makes a great fountain drink as well as cocktail.
Earl Grey Soda Syrup
Ingredients:
- 2 cups water
- 2 fine quality Earl Grey tea bags
- 2 cups sugar
Instructions:
- Bring water to a boil. Take off heat.
- Brew tea bags for 4 minutes. Remove.
- Add sugar and bring back to a boil.
- Reduce to a simmer. Simmer until sugar has melted and liquid has reduced by a third.
- Store in a clean jar.
Earl Grey Bourbon Cocktail
Ingredients:
- 3 tablespoons Earl Grey syrup
- 1 shot of bourbon
- Soda water
- Meyer lemon slice to garnish
- Ice
Instructions:
- Shake ice, syrup and bourbon in a cocktail shaker for 20 shakes.
- Strain into glass over ice.
- Top with soda water and garnish with lemon slice.
- Makes two cocktails.
- Enjoy!
Earl Grey Soda
Ingredients:
- 3 tablespoons Earl Grey syrup
- Soda water
- 1/8 c half and half (optional)
- Ice
Instructions:
- Shake ice, syrup, and half and half (if using) in a cocktail shaker for 20 shakes.
- Strain into glass over ice.
- Top with soda water.
- Makes two sodas.
- Enjoy!
Filed under: Libations, Uncategorized | 2 Comments
Tags: cocktail, earl grey, meyer lemon, soda
Persimmons were long a mystery to me. Not a food that we ate in my house growing up, persimmons never seemed quite right. When I started experimenting with new foods as a young adult, persimmons often left me feeling like I had stuffed my mouth full of cotton. Not a sensation I much enjoyed. Then I went to China. There persimmons are much more common. I learned that there are many varieties: some that are better cooked and some that are better eaten fresh. This was a total revelation! The cotton-mouth-inducing variety were indeed better cooked. The most common of these varietals in the U.S. are called hachiya. They have a distinct acorn shape. The varietals that are meant to be eaten fresh are more squat. They are crisp and refreshing when firm, with a flavor that is kind of a cross between a mango and an apricot. The most common varietal in the U.S. is called fuyu. Fuyu can also be eaten when more ripe, but when they are soft they do not hold up well in the salad. Persimmons are delicious and beautiful, and I am glad I finally figured out how to eat them!
Spinach Salad with Persimmon, Hazelnuts & Candied Ginger
Ingredients:
- 4 cups baby spinach leaves, washed, rinsed & dried
- 1/2 half of 1 small red onion, very thinly sliced
- 1/2 cup hazelnuts, toasted, peeled & chopped
- 2 fuyu persimmons, washed, tops removed & thinly sliced
- 2 tablespoons crystallized ginger, minced
- Simple French Vinaigrette
- Black pepper, to taste
Instructions:
- Prepare the Simple French Vinaigrette according to the recipe.
- Thinly slice the red onion, preferably using a mandolin slicer.
- Prepare persimmons.
- Toast hazelnuts, remove their skins and chop.
- Mince crystallized ginger. Set aside 1 tablespoon and place 1 tablespoon in dressing. Stir.
- Prepare spinach leaves and place in a medium bowl.
- Toss leaves with 1/2 cup dressing (more or less to taste). Only dress the leaves when you are ready to serve the salad.
- Place leaves in serving bowl.
- Separate red onions into thin slices and scatter on top of leaves.
- Scatter persimmons next, followed by hazelnuts and crystalized ginger.
- Grind fresh black pepper to taste.
- Fully toss the salad at the table.
- Enjoy!
Filed under: Holidays, Salads, Vegan | 1 Comment
Tags: ginger, hazelnut, persimmon, spinach
I love steamed or sautéed spinach. I could eat pounds of it every day! This recipe is fairly simple, but the crispy shallots add a punch of savoriness and texture. I have been experimenting with my approach to shallots for awhile. In the past, I would burn them or I couldn’t get them to crisp up. The secret here is low heat, cornstarch and a little patience.
Sautéed Spinach with Crispy Shallots
Ingredients:
- 2 tablespoons vegetable oil
- 1 large shallot, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 6 cups spinach, washed and spun dry
- 1/4 cup vegetable broth
- 1/4 cup white wine
- Black pepper, to taste
Instructions:
- Heat vegetable oil in a small frying pan over medium-low heat.
- Slice shallots thinly and toss in bowl with cornstarch.
- Fry shallots in oil, stirring occasionally, until browned. This should take about 12-15 minutes.
- When shallots are browned, remove from oil and drain on a plate with paper towels.
- Wash spinach and spin dry.
- Heat olive oil in a medium-sized frying pan over medium-high heat.
- Add spinach in batches as leaves wilt in the pan.
- When all the spinach has been wilted, add broth, white wine and black pepper.
- Toss and cook for 5 minutes more, or until most of the liquid has cooked off.
- Use tongs to grab spinach from the pan. Let extra liquid drip off before putting the spinach on the plate.
- Top with crispy shallots.
- Enjoy!
Filed under: Sides, Vegan | Leave a Comment
Tags: shallots, spinach
grown-up applesauce
Bourbon is a great ingredient for autumn — it pairs well with seasonal ingredients like pumpkins and apples. It is great to sip on cool evenings; its warm caramel notes are a perfect counter to the first crispness of fall. This version of applesauce is more like a rich dessert than a breakfast side or snack. The apples are sautéed to develop their flavor. The bourbon and ginger add complexity. The maple syrup balances the flavors.
Grown-Up Applesauce
Ingredients:
- 2 tablespoons butter
- 4 cups fuji apples, peeled, cored & sliced
- 1/4 teaspoon powdered ginger
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla
- 1/4 cup bourbon
- Juice of 1/4 of a medium-sized lemon
- 1/4 cup cream
- 1 tablespoons maple syrup
Instructions:
- Heat butter in a medium-sized sauce pan over medium-high heat.
- Peel, core and slice the apples and add to the pan when the butter is melted.
- Stir and cook until the apples are soft, about 8 minutes.
- Add ginger and salt. Stir and cook 2 minutes longer.
- Add vanilla, bourbon and lemon juice. Stir and cook 5 minutes longer.
- Add cream and maple syrup. Cook for 5 minutes longer, or until most of the liquid has cooked off.
- Enjoy!
Filed under: Dessert, Vegetarian | Leave a Comment
Tags: apple, bourbon, ginger
veg here 
