Homemade Grape Nuts

This recipe stopped me in my tracks.  I used to be a devotee of Grape Nuts when I lived in the States but because I've never seen them in the cereal aisle in Danish supermarkets, I sort of forgot about them.  Then I ran across a wonderfully inspired recipe called Graham Nuts in Good to the Grain: Baking with Whole Grain Flours.  Hallelujah.

I will tell you that this recipe--for me at least--does not mimic the texture of the commercial variety.  Perhaps it's because I ground mine a little too fine, but I missed some of that bulky crunchy texture that one finds in Grape Nuts.  On the other hand, I was thrilled with the flavor, tackling a recipe that's my version of an interesting science experiment, and the fact that that I was able to produce a nearly 100 percent organic version.

My one note of caution is to play with the recommended baking time a bit.  I did not use the full 55-60 minutes on the second round of baking. Mine was more like 35 minutes, but ovens vary, so just watch your cracker to make sure you get a dark brown color and dry texture without overcooking and burning.

Graham Nuts
From Good to the Grain:  Baking with Whole Grain Flours by Kim Boyce
1c graham flour
1/3c whole wheat flour
1/3c dark brown sugar
1/2t baking soda
1/2 teaspoon kosher salt

1c buttermilk
1T honey
1t pure vanilla extract

1.  Preheat oven to 350F.  Rub a baking sheet lightly with butter.

2.  Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain and other ingredients that may remain in the sifter, and set aside.

3.  In a small bowl, mix together the buttermilk, honey, and vanilla. Add the wet ingredients to the dry ingredients and mix together with a spatula to form a batter.

4.  Scrape the batter onto the baking sheet and, using the spatula or a metal offset spatula, spread the batter evenly across the entire surface of the sheet.  The more evenly the batter is spread, the more evenly the cracker will bake--if you have a long, thin offset cake spatula, this is the time to use it.

5.  Bake for 30 minutes, rotating the pan halfway through.  Remove the baking sheet from the oven and break off any areas of the cracker that are getting dark or dry, and set them on a rack to cool.  Turn the oven down to 250F, return the baking sheet to the oven, and bake for 55-60 minutes more.  Every 20 minutes, break off any more dry sections and put them on the cooling rack.  While you are doing this, break up the rest of the dough into smaller pieces to encourage the dough to dry out faster, and return pan to the oven for the remaining time.

6.  Remove the sheet from the oven when the cracker is mahogany brown and entirely dry.  Let all the pieces of the cracker cool on a rack.

7.  Set up a food processor with a large-hole grater attachment.  Feed pieces of the cracker through the tube at the top and grind into nuts. Serve with a pitcher of ice-cold milk.  The graham nuts will store in an airtight jar for one month.

Wordless Wednesday: Danish Kransekage on New Year's Eve

Buckwheat Galettes

When my father-in-law arrived two days before Christmas, he did not come empty handed.  Far from it. It took him two full days of driving to get from France to here, but loaded carefully in his car was precious cargo indeed:  boxes of oysters, jars of foie gras, little cans of seafood mousse, tumblers of homemade jam, boxes of Lindt Pyrenees (the best chocolates. ever), blocks of pungent cheeses, saucisson, and so much wine I lost count.

Talk about being spoiled...and, for our part, tremendously grateful. There was one other special item tucked in among the treasure trove: buckwheat flour.  So to top it all off, my father-in-law prepared a beautiful stack of  buckwheat galettes, the crepe's sister pancake.  His recipe is as simple as it gets:

Buckwheat Galettes
Makes 10-12 pancakes depending on pan size

500g/4c buckwheat flour
2 eggs
3/4 liter/generous 3c water
1/2t sea salt (a pinch more if you like)
1/2c salted butter (for Step 3 of my father-in-law's tricks)
oil for pan
a small cloth

1.  Combine all ingredients and mix well with a whisk, 3-5 minutes.  Set aside for up to 6 hours at room temperature or cover and refrigerate overnight.

2.  Heat a crepe pan or large skillet over medium-high heat.  Grease well with oil but remove any excess.

3.  Pour a large spoon of batter into the pan (a soup ladle works perfectly) and swirl to distribute batter evenly.  Cook until tiny bubbles appear all over the surface of the pancake.  Flip and cook briefly on the other side.  Remove from pan and place on plate.

My father-in-law's tricks:

• oiled cloth for the pan
• aerate batter and repeatedly mix with wooden spoon or soup ladle thereby increasing the air in the batter (for light pancakes)
• If your galettes are too thick, simply thin down your batter (little by little) with more water.
• Step 1:  cook and stack galettes, set aside
• Step 2:  Clean up kitchen, sit down for an aperitif (also known as happy hour), and relax.
• Step 3:  Heat pan and add 1-2 teaspoons of salted butter.  Reheat galette, add filling, if desired, and before you know it you have a soft-in-the-middle, crispy-around-the-edges little piece of heaven. Add more butter with the reheating of each additional galette.

While many recipes call for melted butter in the batter, my father-in-law makes his sans extra fat.  Besides, the oil in the pan in Step 1 and the butter in Step 3 are sufficient to achieve the perfect galette.

You can make savory and/or sweet galettes.  Filling options include cheese, cured meats, eggs, jam, chocolate, or whatever else sounds good to you.  If possible, serve with a good French cider.

Farvel 2010

That is to say, Goodbye 2010.

A highlight of experiences and accomplishments, both personal and professional, but mostly personal:

1.  Served as editor for Danish author Charlotte Peyk's soon to be released Scandinavian Baking without Eggs (an updated English version of her book Allergibagebog).

2.  Worked as a freelance editor for GridManager, a Danish environmental engineering company.

3.  Firsts in the kitchen:  graham crackers, creme brulee, olive oil cake, crystallized ginger, orange tian, lefse, coconut custard pie, lemon tart, pandkager kage, hindbær snitter, kiksekage, gooseberry clafoutis, strawberry basque cake, æblekage, graham nuts, pistachio fudge, buckwheat fig scones, and knækbrød, among others.

4.  Experienced record snow fall in Denmark and skied the hills next to the fjord in our town.

5.  Read books by Mark Bittman, Molly Wizenberg, Kim Boyce, Jim Harrison, Uwem Akpan, Jeannete Walls, and Anne Lamott, among others.

6.  Enjoyed our second annual Easter ski trip in Norway.

7.  Weaned our 3 year-old son from his pacifier (April) and diapers (August); and transitioned him from day care to pre-school (also August).

8.  Spent many wonderful afternoons over lunch with friends.  As they say in Denmark, tak for sidst!

9.  Trips to Legoland, Berlin, Austria, Slovenia, Croatia, France, Italy.

10.  Hiked the French Alps and spent time with friends and family in France.

11.  Spoke at the Hobro Efterskole about life in the U.S.

12.  Toured the Danish islands of Livø and Samsø, and biked to Skagen, the northern most tip of Denmark.

13.  Experienced a truly delightful and memorable visit with family and friends in Oregon.

14.  Shared my love of cooking and baking with my son, who always is an enthusiastic helper.

15.  Spent precious time with my 88 year-old grandmother, with whom I lived every summer during college.

16.  Enjoyed a gorgeous, colorful fall and terrific Halloween party, Danish style.

17.  Attended a Juletamtam (Danish Christmas party) at our son's pre-school where we ate æbleskiver, drank gløgg, and crafted different homemade decorations.  This inspired me to make a tree skirt and several Danish decorations, such as the jul hjerte (Christmas heart) and nissemand (gnome-looking figures).

18.  Hosted girls' night out in the spring and attended an auspicious girls' night in November, which leads me to number 19...

19.  Secured a part-time job as a teacher of English Literature in the International Baccalaureate for Struer Statsgymnasium, scheduled to start February 1.

20.  Took guilty pleasure in Mad Men (seasons 1-4) and Project Runway (season 8) as well as the occasional issue of People sent by my lovely mother.

I hope that 2010 has been a year full of adventure, joy, good health, and peace and wish you all the best in 2011!  One of my goals for 2011 is to laugh more...but more on my goals next time, when we check in with each other in the New Year.

Wordless Wednesday: Pottery by Bjørn Wiinblad...Thank you Santa

Cinnamon Buns

I ran across this recipe on 101 Cookbooks mid last week and said Wow, these look amazing.  I made a batch for us, which we enjoyed the day after Christmas during a late breakfast/brunch, and another to give away as gifts.  They freeze beautifully.

My only concern in making the recipe is that I did not feel that I achieved a very good rise on either rising step.  Fortunately, the cooked buns didn't suffer from this disappointment, and the buns were spectacular.  I owe it to the cardamom in the bun dough.  That and copious amounts of butter and brown sugar.

What I love about this recipe is that you can make the dough--including cutting it into slices--freeze, and set it out to thaw the night before you want to eat them.  Slip in the oven the next morning, and 15 minutes later you have warm delicious cinnamon buns.

I'm going to take a cheat pass and simply send you to 101 Cookbooks for the recipe.  I have a feeling it's one you will go back to time and again.

Wordless Wednesday

For my first Wordless Wednesday, I will break the rule and use some to tell you why I am starting this series.  I always seem to have photos that I would like to share but don't necessarily relate to food or require commenting upon.  I borrowed the idea from Aimée at Under the High Chair.