Authors: Marisa McClellan
Food in Jars (33 page)
A
SK ANYONE OF HIS ACQUAINTANCE AND THEY'LL
tell you that my father is a pancake expert. During his early twenties, he worked as a short order cook at IHOP, and after eating yet another doughy pancake, he determined that he could do better. So, for a period spanning multiple years, he devoted himself to the creation of a better pancake mix. By the time I was born, he had worked out the bones of this recipe. It's so good that it became our family's holiday gift for friends, family, and neighbors. Packaged up and combined with a jar of jam or maple syrup, people are always delighted to receive their annual batch of Mo's Famous Pancakes. Don't let the long list of ingredients scare you off. They're nearly all available at the grocery store, including the wheat germ, which you can buy pre-toasted.
2 cups/255 g whole-wheat flour
3 cups/385 g whole-wheat pastry flour
2 cups/230 g toasted wheat germ
1 cup/140 g cornmeal
1 cup/200 g millet, toasted (see
note
)
¾ cup/150 g granulated sugar
2 tablespoons salt
3 tablespoons baking powder
Combine all the ingredients in a large bowl and gently whisk to combine. Divide the mix between 2 clean 1-quart/1 liter jars and store in the refrigerator (cold storage will greatly extend the life of all those whole grains).
To make the pancakes, whisk 3 large eggs in a medium bowl, then mix in 1 cup/240 ml milk and 2 tablespoons light vegetable oil. Fold in 2 cups of the pancake mix. If it seems too thick, add a splash more milk. Lightly oil a griddle and set over medium heat. When the griddle is hot, spoon approximately ¼ cup batter per cake onto the
griddle and watch for bubbles to form around the edges of the cakes, about 3 minutes. When some of the bubbles pop and stay open, flip the cakes and cook another 1 to 2 minutes. Serve with maple syrup (real only, please), jam, and yogurt or honey. This will yield about 12 pancakes.
If giving this mix as a gift, print these instructions on a tag and include it with the jar.
Note:
To make toasted millet, spread on a rimmed baking sheet and bake for 8 to 10 minutes at 350°F. Watch carefully as it toasts, as it can go from barely cooked to burnt very quickly. Let it cool completely before adding it to the mix. It introduces a wonderful, nutty crunch.
W
HEN I GOT MARRIED, ONE OF THE BEST GIFTS
we received came from Ty Myers, the mother of a dear friend. She came to the wedding with a reusable grocery bag filled with half a dozen quart jars. In each jar was a different homemade baking mix and every jar had a tag fastened to it, describing how to transform those dry goods into something delicious. Soon after the wedding, Ty shared several of her mix recipes with me and with her permission, I've included two here. The first is a quick bread that gets its lift from the reaction of baking powder and beer. It's wonderful hot out of the oven or toasted and buttered.
3 cups/385 g all-purpose flour
3 tablespoons granulated sugar
1½ tablespoons baking powder
1 tablespoon dried parsley flakes
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme
1½ teaspoons salt
Combine all the ingredients in a medium bowl and gently whisk to combine. Pour the mix into a clean 1-quart/1 liter jar. Apply the lid and store in a cool, dry place until ready to use or give.
To use this mix: Preheat oven to 350°F/180°C/gas 4. Butter a 9x5-inch loaf pan. In a medium bowl, combine Ty's Herbed Beer Bread Mix with 12 ounces/360 ml warm beer and stir until just combined (a few lumps are OK). Pour into the prepared pan and dot with 2 tablespoons butter, cut into small pieces. Bake for 45 to 50 minutes, until the crust is golden brown.
If giving this mix as a gift, print these instructions on a tag and include it with the jar.
T
Y'S DAUGHTER SHAY MAKES THIS CAKE FOR EVERY
birthday or special occasion. I've eaten it for several of my birthdays and cannot get enough, especially when it's topped with peanut butter frosting. I try to keep at least one jar of the mix on hand in my pantry as it's perfect for any cake emergency.
1½ cups/300 g granulated sugar
2 cups/255 g all-purpose flour
¾ cup/70 g black cocoa powder (not Dutch process)
2 teaspoons baking soda
1 teaspoon baking powder
1 heaping tablespoon instant coffee
Starting with the sugar, layer the ingredients into a clean 1-quart/1 liter jar. Make sure to gently tap the bottom of the jar between each layer, to ensure that everything will fit. No matter what, it will be a snug fit. Apply the lid and store in a cool, dry place until ready to use or give.
To use this mix: Preheat the oven to 350°F/180°C/gas 4. Butter a 9x13-inch cake
pan. In a large bowl, beat together 2 large eggs, ½ cup/120 ml unsweetened applesauce, 2 cups/480 ml hot water, and 1 teaspoon vanilla extract. Add Ty's Chocolate Cake in a Jar mix and stir until combined. Pour the batter into the prepared pan (batter will be runny). Bake for 35 to 40 minutes, until a toothpick or cake tester comes out clean. When the cake is cool, top with your frosting of choice. Peanut butter or raspberry flavors go particularly well with this cake.
If giving this mix as a gift, print these instructions on a tag and include it with the jar. Note: Make sure to search out true black cocoa powder for this cake. It gives it a rich, chocolaty flavor and color. If you can't find it at your local grocery store, King Arthur Flour (
kingarthurflour.com
) sells it.
At any given time, I have several jars of infused salts in my kitchen. I like to use sea salt for these homemade flavored salts as it feels the most receptive to the absorption of the flavors. For the salt blends that are higher in moisture, dry them briefly in the oven to ensure that they don't form a solid block of salt once put into the jar. Here are a few of my favorites.
I
N RECENT DAYS, IT HAS BECOME THE TREND TO ADD A
touch of sea salt to baked goods, caramels, and other sweets. Add yet another layer of flavor by infusing the fragrance of vanilla into the salt you sprinkle atop your desserts.
3 vanilla beans, split and scraped
1 cup/175 g flaky sea salt (such as Maldon)
Combine the vanilla bean seeds with the sea salt in a bowl. Use your fingertips to rub the vanilla into the salt. Divide the vanilla bean pods between 2 half-pint/250 ml jars and pour the salt over them, dividing equally. Apply the lids and store in a cool, dark place.
D
URING JANUARY AND FEBRUARY, I GO A LITTLE
citrus crazy in an attempt to ward off the wintertime blues. This infused salt is a good way to capture the aromatic oils that exist in the skins of the lemons. Try this flavored salt on grilled fish or sprinkled over popcorn.
Finely grated zest of 2 lemons
1 cup/190 g finely milled sea salt
Preheat the oven to 200°F/95°C (or lower if you have that option on your oven).
Combine the lemon zest and salt in a bowl. Use your fingertips to rub the lemon zest into the salt. Spread the salt mixture on a foil-lined rimmed baking sheet and bake until you can smell the fragrance of the lemons and the salt feels dry to the touch, about 20 minutes.
Remove the pan from the oven and let the salt cool at room temperature. When the salt is cool, break up any chunks that may have formed and pour it into 2 half-pint/250 ml jars. Store in a cool, dark place.
N
O MATTER WHERE THEY LIVE, MY PARENTS ALWAYS
have rosemary growing in their yard. Its scent is linked in my mind with family and home-cooked food. For those of you who don't have regular access to fresh rosemary, this salt is a good way to keep its bright fragrance and flavor close by. I particularly like it rubbed over a whole chicken prior to roasting.