Sunday, March 27, 2016

Sourdough Pancakes

Lately I've been experimenting with sourdough. I had fun with it for a while, making all sorts of different things and busily researching new ideas to try when I had more time. I have yet to try the sourdough cracker recipe I found, but I do have a new favorite pancake recipe.

I didn't record the method for making my sourdough starter. I just followed the directions on a website I found, and after about a week, I had a lively starter. There are many available - and most are much better at posting pictures than I am. But once you have your starter, you can try this recipe.

Sourdough Pancakes

The night before:
1/2 cup starter
1/2 cup each milk and water
1 1/2 cup flour

Mix together, cover loosly and leave out overnight. I put a plate over the top of my mixing bowl and set it in the oven with the light on.

In the morning, add:
2 eggs, beaten
2 t sugar
2 T melted butter
1/2 t baking soda
1/2 t salt

Stir well, and then cook as you would any other pancakes.

Saturday, February 27, 2016

Hot Chocolate

For the most part, my hot drink of choice is tea; strong, plain tea, with milk. There are times, though, when I want something more substantial. Sweeter. And chocolate. On these occasions I usually heat a cup of milk with a spoonful each of cocoa and sugar and am perfectly happy with it. But in the depths of winter I like the added warmth and creaminess of a mug of chocolate made with ganache. I often make a batch to give away as gifts, and always make sure to save some for us.

Hot Chocolate

For the ganache:
1 cup heavy cream
8 ounces chopped bittersweet chocolate (your favorite variety)

Heat the cream just to boiling. Add the chocolate and stir until it is completely melted and the mixture is smooth and glossy.

Cool. You can store it like this in the refridgerator and scoop it out as needed, but I always make mine into individual portions to store in the freezer or to package for gifts. When it is cool enough to handle, but will hold its shape, use a spoon or small scoop to form  individual balls of about 2 tablespoons each. Wrap the chocolates individually and store in an airtight container in the freezer.

To make hot chocolate, use one ball of chocolate per 6-8 ounces of milk. Heat on the stove, stiring occasionally until the mixture is hot and the chocolate is completely melted.