Archive for June, 2011

While I’m on the subject of Clinton St. Baking Company, here’s another dish out of this book. One word describes it – Delicious!

Homemade Caramelized Applesauce

adapted from: Clinton St. Baking Company

6 medium Granny Smith Apples

3/4 cup Sugar

1/4 cup Brown Sugar

2 Cinnamon Sticks

2 Tbsp. Unsalted Butter

1 tsp. Vanilla Extract

Zest of 1 Lemon, (1-2 Tbsp.)

Juice of 1 Lemon

Pinch of Salt


Peel and core the apples. Cut them into 2 inch chunks.  Place the apples in a heavy bottomed saucepan.  Add the remaining ingredients.  The sugar will dissolve when heated.  Over medium high heat, bring to a boil.  The apples will fall apart and the ingredients will start to melt into a t hick apple soup.  Cook down over high heat, about 30-40 minutes.  Do not stir until the water has evaporated and the sugar starts caramelizing on the bottom of the pan.  Lower heat to medium, stir and turn the apples a few times to create a new crust.  Each time the bottom of the pan becomes caramelized, stir the sauce. Continue to break up the apples.  The applesauce is done when the apples are cooked through and little chunks remain.  The sauce will be a dark caramel color. This takes about another 25 to 30 minutes.  Remove the cinnamon sticks before serving, or keep them in for a rustic look.

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If you read my blog, you know I’m a sucker for a good Potato Pancake. Pure comfort food.   This recipe comes from one of my favorite cookbooks, Clinton St. Baking Company Cookbook,

Neither the cookbook or the potato pancakes will disappoint. Included is a recipe for a sour cream topping they serve with the pancakes at the restaurant. Delicious!

Potato Pancakes

slightly adapted from: Clinton St Baking Company Cookbook

4 Large Idaho Potatoes

Juice of half a lemon

2 Large Eggs

1/2 Cup finely minced or grated Onion (about half a medium onion)

1 1/2 tsp. Salt (I used Seasoned Salt)

1/4 tsp. Ground White Pepper

1/2 tsp. Garlic Powder

1 tsp. Dried Parsley

4 Tbsp. All Purpose Flour

1/4 to 1/2 Cup Canola Oil

Note: grating the onion creates a lot of water.

1.  Peel the potatoes and place them in a bowl of cold water.

2.  Grate the potatoes on the medium or largest holes of a box grater into a clean bowl (or use the shredding tool of a food processor).

3.  Squeeze the lemon juice over the potatoes and mix it in with your hands. (keeps the potatoes from turning brown)

4.  Using your hands, squeeze the liquid from the shredded potatoes into another bowl and reserve.

5.  In a clean bowl, add the eggs, onions, salt, pepper, garlic powder and dried parsley to the dried shredded potato mixture.  Mix in the flour until combined.

6.  Discard the top layer of the reserved potato liquid and save the sludgy starch at the bottom of the bowl.  Add the starch back into the potato mixture and mix with your hands or a spoon.

7.  In a large saute pan, heat the canola oil to just below the smoking point.  Form eight to twelve 2 inch pancakes.  Saute four pancakes at a time, making sure that the oil coats them.  (You can flatten them with your spatula if you prefer a thinner pancake.)  Once a pancake has golden edges and is partially cooked in the middle, the pancake is ready to be turned.  When flipping a pancake, tilt the pan away from you  so that the oil doesn’t spray and burn you.  Lower the heat so that the pancakes will continue to cook through and won’t burn before they’re done cooking, about 3 to 4 minutes.  When done, remove the pancakes from the pan and place them on a paper towel lined plate.

8.  Before cooking the remaining pancakes, remove the excess potato pieces from the pan with a paper towel or spoon.

9.  Serve the pancakes warm or at room temperature, perhaps with Cinnamon Sour Cream and our Homemade Caramelized Applesauce.

Cinnamon Sour Cream

Yield: 1 Cup

1 cup Sour Cream

2 Tbsp. Cinnamon Sugar (2 Tbsp. sugar and 1/4 tsp. cinnamon)

Mix all ingredients together until well blended.

**Homemade Applesauce recipe coming soon!

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