The title is a bit misleading; I did not make ginger cayenne cupcakes, as tasty as those might be (note to self…)! No, instead, I used ginger and cayenne in two recent recipes (I’m beginning to love the tantalizing combination!) and one of my wonderful roommates made the (gluten-free/dairy-free) cupcakes – her little Valentine’s Day present. Yes, we’re a sappy bunch at the Harvard St. house…sometimes. 🙂
Instead of keeping you in suspense, I’ll just cut to the chase.
1. Potato Pancakes with PearsA friend of mine from Baltimore sent me a recipe he’d created for potato pancakes with pears. The photo below doesn’t do it justice, but I highly recommend the recipe. Three suggestions: don’t use red skin potatoes (try russet, like the recipe says!); if you’re making it gluten-free and the egg creates too much liquid, add ~3 tbsp+ brown rice flour; and try doing the pears first and keeping them warm in the oven while you do the potato pancakes.
Shred:2 pounds peeled russet potatoes1 md. onionSqueeze the water out of the potatoes with either a salad spinner or cheese cloth. Save the water that you produce–the potato starch will settle out.Combine:Shredded potatoes, onionsPotato starch1/8-1/4 tsp salt1/8-1/4 tsp pepper1 egg or 4-6 tbs. oat flourMake into patties and fry on medium heat.
Saute on md. heat2 tbs butter1/8 tsp red pepper1.5 tsp garlic, minced1 tbs. ginger, minced1/4-1/2 tsp cloves2 pinches dark. brown sugarAfter 2-3 minutes,Add 2 pears, cut into 16th or something like a 16th.Saute for 4 minutesAdd 1/2 – 1 cup water and cover until the pears are starting to be tender.Remove the lid and let the liquid reduce until the pears are tender and the sauce is syrupy.
3. Apricot Ginger Pistachio Chocolate Chip Cookies
Adapted from Betty Crocker’s Living Gluten Freely recipe for Pumpkin Chocolate Chip Cookies
|3/4||cup steamed Japanese yams & ginger (see note below)|
|1/4||cup Earth Balance soy free shortening, softened (not melted)|
teaspoon lemon juice from concentrate (or 2 tsp lemon zest)
|1||box (19 oz) Betty Crocker® Gluten Free chocolate chip cookie mix|
|cup each, dried apricots and candied ginger, chopped (1/2 cup total)
cup pistachios, chopped
|Poppy seeds, if desired|
|1.||Heat oven to 350°F. Line cookie sheets with parchment paper.|
|2.||In large bowl, stir yams & ginger, shortening, vanilla, lemon juice and egg until blended. Stir in cookie mix, apricots, ginger, pistachios and cayenne pepper until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets and flatten with the back of a spoon. Sprinkle lightly with poppy seeds.|
|3.||Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center
and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
Note: The Betty Crocker recipe calls for pumpkin purée; I had some lovely Japanese yams (similar to white yams) in my fridge that were begging to be used for this recipe; they’re subtly sweet and super starchy, so they add some lovely bulk to these cookies without overpowering the other tastes. I diced 2 yams, sliced up about 1 Tbsp ginger, boiled them together until soft, and then threw the whole thing in a food processor until smooth (had to add a bit of water). If you’re pressed for time, substitute (canned) puréed butternut squash.
There you have it, folks! Some of the delicious food I’ve been eating lately. Enjoy!