Cinnamon Mascarpone Pancakes

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Always fun when you are surprised while cooking.  This morning I was trying to find a use for some leftover Mascarpone Cheese I had from a dinner party Saturday.  Came across this recipe from Bobby Flay, and got to work…OH MY GOODNESS…so, so good!  I will never be able to eat “normal” pancakes again! 😉

I modified the recipe a bit, only because it was 5am and I didn’t have all of the ingredients…but I am so happy with the results I just had to share.

Original Recipe: Cinnamon Mascarpone Pancakes with Warm Morello Cherries and Hazelnuts – Bobby Flay (Brunch at Bobby’s)

What You Will Need:

  • 2 tablespoons raw Honey
  • 1/2 cup + 1/3 cup of Mascarpone Cheese
  • 2 cups All-purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1/3 cup sugar
  • 2 large eggs
  • 2 cups heavy cream
  • 1 teaspoon Vanilla extract
  • 1 teaspoon finely grated Lemon zest
  • 2 tablespoons of butter melted + more for the griddle

How it’s Done:

  1. Mix together, in small bowl, the 1/2 c of Mascarpone with the honey.  Set aside for serving.
  2. In large bowl, mix together flour, baking powder, cinnamon, baking soda & salt.  Set aside.
  3. In a large bowl, whisk together sugar and eggs.  Then add heavy cream, 1/3c mascarpone, vanilla & lemon zest.  Mix until combined.
  4. Add wet ingredients to the dry ingredients.  Add butter and mix until just combined.  Like ALL pancake mix, DO NOT OVER MIX.  Let the batter sit at room temperature for 20 min.
  5. Heat griddle (or cast-iron skillet in my case) to medium heat, brush with some melted butter.  I like to make smaller pancakes (about 2 inches in diameter) I use about 2 tablespoons of batter per pancake…flip when bottom is lightly golden and bubbles appear on the surface of the pancake.  Flip and cook until that side is golden.  Mine worked out to be about 1 min per side.
  6. Toppings: This really can be whatever you want it to be.  (Bobby Flay created a Cherry Brandy Hazelnut sauce in his recipe.)  I opted for a more basic route:  A few dollops for the Honeyed Mascarpone, toasted pine nuts & real Vermont Maple Syrup.

Persimmon Butter

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I cannot believe I have been “missing out” on this Fruit for so many years!  I was given a bunch of Fuyu Persimmons recently and was inspired to create something.  After a few attempts and recipes it has quickly become apparent that this unique fruit will be a staple, in my kitchen, each Autumn season!  This recipe takes some time, since I use my SlowCooker, BUT it is easy and so worth it!

Let me preface, I am a huge fan of Apple Butter…So I am very excited to conclude…This might be the best Fruit Butter I have ever tasted!  Batch 2 is already in the works, I simple cannot get enough!

Recipe Secret: I’ve begun grinding my own seasoning when I can.  I have a small Mortar & Pestle that works well for small batches, and I honestly think it makes a significant difference in the vibrancy of your seasonings!

What You Will Need:

  • 10-12 Fuyu Persimmons
  • 1 lemon juiced
  • 1/4 tsp ground cloves (fine, freshly ground)
  • 1 tsp ground cinnamon (fine, freshly ground)
  • 1/3 cup raw local Honey
  • 6-7 jars (6 oz each)
  • 6 qt SlowCooker (if using a smaller capacity, simply adjust the ingredients)
  • High Powered Blender (I wanted a very smooth consistency)

How It’s Done:

  1. Wash, and trim the tops off the Persimmons.  The roughly quarter, removing any hard seeds, and add to the slow cooker.
  2. Juice the Lemon over the top of the Persimmons, give them a stir to ensure even distribution.
  3. Cook on High for 2 Hours
  4. After the 2 hrs, roughly mash the Persimmons and add the rest of your ingredients.
  5. Cook on Low, for 8 hrs (or overnight) If possible stir every couple of hours.
  6. Once complete, remove from the Slow Cooker and allow to cool completely.
  7. Add to Blender, if using a standard blender work in small batches, Pulse them Puree until a smooth consistency is achieved
  8. Be sure to use sterilized jars (place in boiling water for 5 min before filling) Let the contents reach room temperature before refrigerating.  Persimmon Butter will keep for several weeks (But it probably won’t last that long 😉

Note: Aside from the obvious uses…I think I could eat a whole loaf of bread with this stuff!  This would be a great addition to a pork dish.  I make a roasted Pork Loin that would be a great paired with these flavors!  Be creative & enjoy!