Monthly Archives: December 2016

TFF: Marinated Mushrooms

Oil-free Marinated Mushrooms

Oil-free Marinated Mushrooms

Rachel Ray popularized the use of “EVOO” (Extra Virgin Olive Oil). Very catchy. It’s hard to get away from using olive oil, especially since it has a reputation of being “the good fat”. Some disagree with that notion. Not only are there 130 calories in just one tablespoon of olive oil, there is evidence that this “good fat” can build up in your arteries. Many of my recipes are oil free and on occasion I include it as an option for those of you who haven’t mastered the skill of “dry sauteing”. So what do you do about marinating vegetables like mushrooms? Most recipes for marinated mushrooms, and the ones you buy at the store, contain some kind of oil. I wanted to come up with a recipe that was oil- and salt-free. The problem with eliminating oil is that the marinade would be too tart from all that vinegar. (Most vinaigrettes contain more oil than vinegar.) I decided to use a mixture of lemon juice, vinegar and water to tame the tartness of the marinade and simmered the mushrooms with garlic, oregano, salt (if using) and pepper. The recipe as written is what I call “TFF” – Totally Fat Free. If you feel the need to drizzle on a little olive oil, you can call it “VFF” – Virtually Fat Free. You can serve marinated mushrooms as an accompaniment for sandwiches, cheese platters, antipasto or tossed into salads. You can even use them to garnish a classic Martini for your holiday cocktail party or New Year’s Eve celebration. Thanks for being Vegi-curious.

Three Mushroom Martini

Marinated Mushrooms

12 oz. small white button mushrooms
6 tablespoons lemon juice
6 tablespoons white wine vinegar
6 tablespoons water
2 garlic cloves, crushed
Oregano, salt (optional) & pepper to taste

Clean any dirt from mushrooms and place in a small pot. Add remaining ingredients, bring to a boil then simmer for 10 minutes. When cool, place in a covered glass jar and refrigerate overnight. Enjoy within one week.

29 Dec 2016

Day One: Hoppin’ John Stew

Hoppin’ John Soup

What I love about the holidays are the traditions. It can be a beloved family recipe or a tradition from another region, country or culture. I especially like the southern tradition of making Hoppin’ John for New Years Day. This bean dish is typically made with black-eyed peas, bell peppers,onions, tomatoes and rice all cooked in one pot. Since I’ve already done the traditional recipe served over rice and Hoppin‘ John Burgers this year’s recipe is a Hoppin’ John Stew. What makes this recipe more “stew-like” than traditional Hoppin’ John is that it has more beans, vegetables and liquid and not so much rice. It can be made a day ahead and re-warmed in a slow-cooker. It’s the perfect solution for winding down on Day One after staying up late to ring in the New Year. Time to “ring in the new” with this Hoppin’ John Stew. Best wishes for a healthy and happy new year and thanks for being Vegi-curious.

 

Hoppin’ John Soup

1 lb. dry black-eyed peas
1 large yellow onion, chopped
1 large green bell pepper, chopped
4 garlic cloves, chopped
1 can (28 oz.) plum tomatoes, drained & chopped (or diced tomatoes, drained)
1 tablespoon dried thyme
2 dried bay leaves
½ teaspoon cayenne pepper
1 teaspoon liquid smoke
2 tablespoons brown sugar
10 to 12 cups water
1 cup uncooked brown rice

Soak black-eyed peas overnight and drain. (You can also quick soak the peas by covering them with water and boiling for two minutes. Let soak for 1 hour, then drain.) Cook in pressure cooker according to manufacturer’s directions. When pressure has gone down, open pressure cooker and drain the peas.

Heat a saucepot over medium-high heat. Add onions and bell pepper and cook until they begin to soften and brown, adding water 2 tablespoons at a time to prevent them from sticking. Add garlic and cook for one minute. Add tomatoes, thyme, bay leaves, cayenne pepper, liquid smoke and brown sugar and cook for another minute. Add water and cooked peas and bring to a boil. Add rice and reduce to simmer. Cook, uncovered, until black-eyed peas are tender and thick (about 45 minutes). Thin with more water as desired.

28 Dec 2016

Celebrations of Life: Savory Butternut Squash Cheese Tart

Butternut Squash Cheese Tart

New Year’s Eve is not what it used to be. Those days of lavish dinners, endless cocktail parties, drinking and dancing to the wee hours of the morning are just fond and fun memories now. We’re at a point in our lives where we like quiet celebrations at home. The older I get, the more I realize that it’s more important to have little celebrations of life throughout the year and not wait for December 31st for one, big blow-out. I came up with this recipe a few weeks ago with New Year’s Eve in mind because, after all, some of you may be looking for something unique to make for your guests or to bring to a party. I had just experimented with butternut squash stuffed shells which were kind of a flop. I liked the filling, but coming up with a complementary sauce was a problem. That’s when I came up with the idea of a savory cheese tart. The filling is made with roasted butternut squash, non-dairy ricotta and raw cashews. You can make the butternut squash for dinner the night before and save two cups to make the tart the following day. The raw cashews create a cream cheese-like creaminess and the non-dairy ricotta lends a light texture to the tart. (I used the almond milk ricotta from the Nuts About Almond cookbook, but you could also use this recipe.)  I added summer savory, but you can use whatever dried herb you have on hand. I made the crust by grinding Breton’s multi-grain crackers in a food processor. Baking the tarts in a bain Marie creates a steamy environment to prevent them from cracking. The tart makes a nice appetizer to serve before a main course or as an addition to a cocktail party. We’ll be kicking back with an assortment of nut cheeses and this savory tart on New Year’s Eve and on many other eves throughout the years to come. Thanks for being Vegi-curious.

Savory Butternut Squash Cheese Tart
Makes two 6” tarts

1 cup cracker crumbs
2 tablespoons coconut oil or almond butter

1 butternut squash, peeled, seeds removed and cut into chunks
1 small onion, chopped
2 garlic gloves, chopped

8 oz. non-dairy ricotta
1 cup raw cashews, soaked at least 4 hours
1 tablespoon lemon juice
2 tablespoons sugar
Savory or other herb, to taste

Preheat the oven to 425 degrees F.

Line a rimmed baking sheet pan with parchment paper or aluminum foil and place the squash, onions and garlic on top. (You can toss the vegetables with a little olive oil if you like.) Set the sheet pan into the oven and roast for 30 minutes, or until the squash is lightly caramelized and tender. Remove from the oven and set aside.

Reduce oven to 350F. Wrap the bottoms of two 6” spring form pans with heavy duty aluminum foil.

Place cracker crumbs and coconut oil in bowl of food processor and process until crumbs are finely ground and the oil is evenly distributed. Press into the bottom of the two spring form pans. Bake for 10 minutes and remove from oven.

Prepare a bain marie by pouring hot water into a baking pan large enough to hold the two spring form pans.

Measure 2 cups of roasted squash and place with the remaining ingredients into container of a high speed blender or food processor. Process on high until super smooth. Divide the mixture between the two spring form pans. Place the pans in the bain marie. Bake at 350F until firm, about 45 minutes. Let cool in oven with the oven door cracked a few inches, then remove and place in refrigerator to cool overnight.

26 Dec 2016

Pastabilities: Mushroom Walnut Bolognese

Mushroom-Walnut Bolognese

Anything is possible with a bag of pasta and your imagination. I picked up a bag of these beautiful Pappardelle noodles imported from Italy last week. Surprisingly, they were on sale for a dollar a bag. You know I just can’t pass up a bargain (I’m feeling sorry that I didn’t buy about 10 bags) or the chance to enjoy an extraordinary pasta meal. A traditional Bolognese sauce starts off with a “battato”, which is a mixture of carrots, celery, onions and garlic. Ground beef, pork and a cured meat like prosciutto are added, then simmered with milk, wine and beef broth. The sauce is finished off with heavy cream. It is delicate, aromatic and luscious. I played around with a mushroom-based version of Bolognese sauce a few weeks ago and served it with rotini pasta. I made a battato with onions, carrots, celery and ground fennel, then added in minced mushrooms and coarsely ground walnuts. For the simmering ingredients I used white wine, soy milk, tomato paste and a hearty vegetable broth. At this point, I reserved half of the mixture to freeze and added half of the cashew cream to the pot. (Warning: the sauce may not look too appetizing on its own, but when tossed with the pasta it’s quite pleasing.) The dish was flavorful, but the rotini wasn’t quite the “experience” I was after. So when I came home with this bag of Pappardelle, I remembered that I still had half of the Bolognese sauce in the freezer. I defrosted the sauce, stirred in some fresh cashew cream at the end and tossed it with the Pappardelle. Delicioso! This dish is a tasty alternative to pasta with marinara sauce for Sunday dinner yet fancy enough for a special occasion. If you can’t find pappardelle I recommend using a wide, flat pasta like fettucine or tagiatelle. I bet it would also be nice layered and baked with non-dairy ricotta and lasagna noodles. The possibilities for a plant-based lifestyle are limitless.  Just open up a bag of pasta and you can open up a whole world of pastabilities. Thanks for being Vegi-curious.

Mushroom Walnut Bolognese

Makes enough sauce for 1 to 1-1/2 pounds of pasta

½ cup raw cashews, soaked in water for 4 hours or overnight

1 small onion
1 small carrot
1 small celery stalk
½ teaspoon ground fennel

12 oz. mushrooms (white button or cremini)
1 cup walnuts

1 can of tomato paste
2 cups dark vegetable broth (either homemade or Better Than Bouillon “No Beef” base)
½ cup dry white wine
¼ cup non-dairy milk (soy)
1-1/2 teaspoons sugar
Dash of liquid smoke (optional)
Parsley, black pepper and salt, to taste (you can use truffle salt instead of table salt)

Drain cashews and place in high powered blender container with enough water to just about cover the nuts. Process on high until super smooth. Set aside.

Place onions, carrots and celery in bowl of food processor and pulse until minced. Heat a medium saucepot over medium heat. Add the vegetables and cook until softened, but not browned (about 10 minutes). Add ground fennel and cook another minute.

Process mushrooms in food processor until minced. Stir into vegetables in pot and continue to cook, uncovered. Process walnuts in food processor until coarsely ground. Add to pot. Add tomato paste, broth, wine, soy milk, parsley, pepper and salt. Reduce heat, cover and let simmer until the walnuts soften and the sauce is very thick. (You may need to use a heat diffuser to prevent the sauce from cooking too fast.) Add the cashew cream and stir to combine. Toss with cooked pasta. You can remove the sauce from the stove at this point and re-heat it later, adding the cream at the last minute of cooking. You can also freeze the sauce before adding the cashew cream.

 

19 Dec 2016

Oh, What Fun: Buche de Noel

Buche de Noel, or Yule Log Cake, is a traditional dessert served at holiday time. The traditional recipe consists of a thin sponge cake that’s filled with raspberry jam, rolled up and decorated with chocolate icing to resemble a log. Through the years, other variations have been created that include chocolate cake, ganache and icings flavored with liqueurs. Since the Buche de Noel has turned into an “anything goes” recipe, I thought I might try my hand at a healthy, plant-based version. I used whipped aquafaba (the liquid from cooked chickpeas) to achieve a sponge-like consistency in the cake. The filling is made with silken tofu, non-dairy dark chocolate and dates. I wanted to use toasted hazelnuts and Frangelico liqueur for the cake, but I ended up using almonds and almond extract because that’s what I had on hand. If you prefer desserts that are not too sweet, you can omit the dates from the frosting. I dusted the top with some confectioner’s sugar. If you want to stick with tradition and decorate the outside to look like a yule log, you will have to double the frosting recipe. What I love about this recipe is that you can make different versions by using fruit filling, grated orange rind, different liqueurs or nuts or adding crushed candy to the frosting. Oh what fun you’ll have making and eating this beautiful Buche de Noel. Thanks for being Vegi-curious.

Buche de Noel

6 tablespoons aquafaba
1 teaspoon cream of tartar
1/8 teaspoon xanthan gum

1 cup sugar
2/3 cup pumpkin

½ cup (all-purpose or whole wheat pastry)
½ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

1 cup chopped nuts (optional)
Powdered sugar

Preheat oven to 375F. Line an 11×15” rimmed baking sheet (jelly roll pan) with parchment and lightly grease the sides of the pan.

Place aquafaba and cream of tartar in mixing bowl. Using hand-held mixer, beat until soft peaks form. Add xanthan gum and continue beating until stiff peaks form.

Whisk together the sugar and pumpkin in a small bowl.

In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Add the pumpkin mixture to the dry and mix well. Gently fold in the whipped aquafaba.

Spread evenly into prepared baking pan and sprinkle nuts on surface. Bake for 15 to 20 minutes until a knife comes out clean when inserted into center of cake. Remove and let cool a few minutes. (The cake needs to be warm in order to get it to roll up.) Place a clean baking towel on an un-rimmed baking sheet and sprinkle with powdered sugar. Carefully invert cake on top of towel, then roll up. Let cool completely before filling.

Chocolate-Date Frosting

½ cup dates
12 oz. extra firm silken tofu
4 oz. non-dairy dark chocolate, melted
1 tsp. vanilla extract

Pour boiling water over dates and let soak about one hour to soften. Place dates and remaining ingredients in container of a high-powered blender and process until smooth. Refrigerate until thoroughly cooled.

Buche de Noel

17 Dec 2016

Navigating Noel: Roasted Vegetables, Farro & Porcini-Cashew Cream

Roasted Winter Vegetables & Farro

Roasted Winter Vegetables & Farro

The holiday season can present it’s own set of challenges when either hosting or being invited to a holiday dinner or party. What to serve, what to bring. Who likes what, who’s allergic to this, that or the other thing. It’s enough to make you want to go away for the holidays. I’ve hosted some pretty big dinners in the past, so I understand the amount of preparation that goes into cooking for a crowd. Here’s how I navigate Noel festivities. Whether or not a host offers to make something special for me and Bruce, I happily volunteer to prepare a dish for everyone to enjoy. Bruce and I get to eat the food that makes us feel good and it’s a nice way to show others that a plant-based diet can be sumptuous and scrumptious. We were invited to my cousin’s home for Thanksgiving and I wanted to make a dish that met certain conditions.The dish should be in keeping with tradition, so it had to be made with autumnal ingredients. Since we were traveling to New Jersey, the dish had to be portable and able to fit in the car with three humans, one dog and a dog crate. Lastly, it had to make a hearty meal for me and Bruce, yet suitable as a side dish for others to enjoy. I decided to combine a few of my favorite recipes into one scaled-down feast — Sauteed Mushrooms, Shaved Brussel Sprouts, and Roasted Broccoli, Cauliflower & Chickpeas served over farro and adorned with a Porcini-Cashew Cream. It may sound like a lot of work, but it’s not any more difficult than making three side dishes for a holiday dinner. You can always opt to roast the mushrooms and Brussel sprouts with the broccoli and cauliflower. Or you could saute the mushrooms and Brussel sprouts and simply steam the other vegetables. If you have leftover porcini-cashew cream, you can use it as a condiment for bean burgers or grilled vegetable sandwiches.What’s especially nice about this recipe is that everything can be prepared ahead of time and re-warmed either in the microwave or oven just before everyone’s ready to sit down for dinner. Less time fussing over food means more time making merry with family and friends. Have a joyful holiday season and thanks for being Vegi-curious.

Roasted Vegetables, Farro & Porcini-Cashew Cream

Porcini Cashew Cream (recipe follows)

1 cup farro
Vegetable broth
Fresh or dried herbs to taste (thyme, sage, rosemary, etc.)

1 small head cauliflower, cut into small florets
1 small head broccoli, cut into small florets

1 lb. mushrooms, sliced

4 large shallots, thinly sliced
4 garlic cloves, minced
1 lb. Brussel sprouts, shaved

1 can chickpeas, drained
Smoked paprika

¼ cup toasted pignoli nuts

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper.

Cook the farro according to package directions, using vegetable broth instead of water and adding your choice of herbs.

Place cauliflower and broccoli in steamer basket and steam until they start to get tender. Remove and place on prepared baking sheet. Place on lowest rack and roast until the florets brown on the edges. Remove from oven and place in a large oven-proof serving bowl. Reduce oven temperature to 200F and place bowl in oven to keep warm.

Heat a large non-stick skillet over medium-high heat. Add mushrooms and cook until browned. Add to broccoli and cauliflower and return bowl to oven.

Add shallots to skillet and saute until softened and browned, adding water 2 tablespoons at a time to prevent sticking. Add garlic and cook another minute. Add Brussel sprouts and continue to cook, tossing frequently. Add to the bowl with the other vegetables and return to oven.

If necessary, wipe out skillet to remove any burned vegetables. Heat skillet on medium-high and add chickpeas. Cook until chickpeas start to brown. Sprinkle with smoked paprika. Add to the bowl with the other vegetables.

To serve: spoon farro onto a plate, then add roasted vegetables on top. Drizzle porcini-cashew cream on top of farro and vegetables.

Porcini Cashew Cream

½ oz. dried Porcini mushrooms
½ cup cashews, soaked and drained
1 tablespoon tahini
1 tablespoon nutritional yeast
1 teaspoon Dijon mustard
1 large garlic clove (preferably roasted)
Ground sage, black pepper and salt to taste

Pour ½ cup of boiling water over porcini mushrooms and let sit about 20 minutes. Drain mushrooms, reserving water, and place in container of high-powered blender. Add remaining ingredients and process on high, adding reserved porcini liquid as needed to thin out.

12 Dec 2016

A Votre Sante: Holiday Nog

Holiday Nog

Holiday Nog

I’ve been of legal drinking age for almost 40 years and I’ve yet to have eggnog. While the thought of consuming raw eggs never appealed to me (the taste, the viscosity, the salmonella), a creamy drink to celebrate the season does sound like a nice idea. A typical eggnog recipe contains eggs, milk, heavy cream, sugar and bourbon or rum. Italians toast to one’s health with “salute” or “cin-cin”; the French say “a votre sante”. When I think about it, it seems a bit ironic to toast to good health with a drink that is anything but good for you. Anyway, the other day I made a pretty plain smoothie for Mom and sprinkled a little cinnamon on top. I poured whatever didn’t fit in her tumbler into an old-fashioned glass and had a taste. Hmmmm. I wondered if this is what the “eggnog experience” is all about. With that in mind, I added some holiday spirit, (in this case, rum) to my glass. Mmmmm. This certainly will make my season sparkle. I can’t call this drink “eggnog” because there are no eggs in it, so I’ll just call it “Holiday Nog”. The combination of almond milk, bananas, dates, almond butter, flax meal and rum whipped up nice and creamy with a subtle sweetness. A flurry of nutmeg added a delicate spiciness to my nog. This nog is so luscious you can serve it at a tree-trimming or holiday cocktail party, yet healthy enough to celebrate every day of the season. So, from the bottom of my heart (and with a clear conscience) I toast to your good health. Have a Vegi-curious day.

Holiday Nog

Makes about three servings

12 oz. soy or almond milk
1 large banana, cut into chunks (can be frozen)
6 dates
1 tablespoon almond butter
1 teaspoon rum extract or 1 Tablespoon real rum
1 Tablespoon golden flax meal
½ teaspoon ground nutmeg plus more for serving

Place all ingredients into blender container and process until smooth. Pour into old-fashioned glasses and sprinkle with nutmeg.

08 Dec 2016

Well Seasoned: Roasted Acorn Squash Bisque

Roasted Acorn Squash Bisque

Roasted Acorn Squash Bisque

I am lucky to live in an area of the world that has four seasons. I love the ebb and flow of the seasons, the promise of change at the beginning of a season; the gradual weather changes throughout; the winding down that opens up to the next season. Autumn is coming to a close, but its abundant harvest of winter squash will be with us well into early spring. It’s a chilly day in my part of the world making it the perfect day for turning on the oven or for making soup. I decided to do both today and looked around to see what ingredients I had to work with. Acorn squash, carrots and parsnips. I love the idea of roasting vegetables because it adds another layer of flavor to a recipe.  Unlike it’s close cousin, the butternut squash, acorn squash is hard to peel and cut into chunks for roasting, so I cut it in half and baked it in it’s skin. The piquant taste of the parsnips provides a nice contrast to the sweetness of carrots and squash. I also love how ginger, garlic and Singapore curry fill the house with an exotic aroma. The coconut milk stirred in at the end gives the soup a creamy, bisque-like finish. This bisque would make a nice first course for a holiday meal or you could serve it as a main course with some warm naan bread. Winter squash can be stored for a few months, so you can enjoy this bisque for a few seasons to come. Thank you for being Vegi-curious.

Acorn Squash

Acorn Squash

Roasted Squash & Vegetables

Roasted Squash & Vegetables

Roasted Acorn Squash Bisque

1 acorn squash, cut in half and seeds removed
2 large carrots
2 parsnips
1 large onion
3 garlic cloves, smashed
4 thin slices of ginger root
Singapore curry powder
1 can reduced fat coconut milk

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper.

Place acorn squash, cut side up on baking sheet. Cut carrots, parsnips and onion into large chunks. Place next to the squash on baking sheet along with garlic and ginger. Sprinkle everything with the curry powder. If you want to use oil, you can lightly coat the surface of the squash and toss a little with the vegetables. Place in oven and roast until vegetables start to brown. Remove the vegetables and place into stock pot. Remove and set aside. Place squash back in oven and continue roasting until tender, total time is about 1-1/2 hours. Scoop the squash out of the skin and add to stock pot. Add enough water to cover, about 5 cups. Simmer until vegetables are soft. Add coconut milk and cook for another 5 minutes. Remove from heat and puree in a blender or using an immersion blender. Return to pot and heat until boiling. Season with additional curry powder if desired. Ladle into bowls and garnish with cilantro.

06 Dec 2016

Make It Merry: Stroopwafel

Stroopwafel

Stroopwafel

I suspect that most folks go to the liquor store just to “run in” and pick up a bottle or a six pack. Not me. There’s a local store that offers wine tastings on the weekends, so when I go I set aside an hour of my time and make it an event. On a recent shopping trip/wine tasting, I sampled a liqueur calledStroopwafel”. They even offered samples of the cookie that was the inspiration for the beverage. A stroopwafel (literally “syrup waffle”) is a waffle made from two thin layers of baked dough with a caramel-like syrup filling in the middle.It is popular in the Netherlands, where they were first made in the city of Gouda.The cookie is placed on top of a hot cup of coffee or tea so that the caramel softens. Before I stepped away from the tasting table I was already conjuring up this recipe in my head.(I also saw myself sitting by the fire warming my hands around a hot cup of spiked coffee and enjoying a crisp and gooey Stroopwafel.) I’ve made pizzelles before, so all I had to do was come up with a caramel filling. I recalled seeing a recipe for a vegan caramel sauce a few months ago that might work. (I can’t find the original source, so I apologize for not being able to give credit where credit is due.) The original recipe used a combination of oat milk and non-dairy yogurt, but I’ve had success using soy creamer. The recipe looks daunting, but it’s actually quite easy and fun to make. And when you’re done, you can put your feet up and enjoy a hot cup of coffee topped off with a warm Stroopwafel. To make it even merrier you might as well add a splash of the liqueur to your coffee. Make It Merry and make it a Vegi-curious day.

Stroopwafel

You will need a pizzelle maker to make the wafers and a candy thermometer for the caramel.

For the wafers:

1 cup all-purpose flour (whole wheat pastry flour)
1 tablespoon flax meal
1/2 teaspoon salt
1 cup almond milk, warmed to room temperature
1 tablespoon flax meal
1/2 cup pumpkin purée
2 tablespoons brown sugar
2 tablespoons melted unrefined coconut oil

Whisk the flour and salt together in a large mixing bowl.

Place milk and flax meal in container of blender and let it sit a few minutes. Add pumpkin, brown sugar, coconut oil and process until smooth.

Add the wet ingredients to the dry ingredients in the mixing bowl and mix them until the batter is totally smooth. The batter should be the consistency of thick pancake batter.

Heat a pizzelle maker according to manufacturer’s directions. Place 1 rounded teaspoon (I like to use a melon ball scoop) of batter on pizzelle maker, close cover and grill until golden (about 1-1/2 minutes). You want the wafers to be a little bigger than the size of your coffee cups. Remove to cooling rack to cool completely.

For the caramel:

¾ cup granulated sugar
2 tablespoons plus 2 teaspoons of water
5 tablespoons of soy creamer
¼ teaspoon vanilla extract or butterscotch liqueur

Note: The caramel will bubble fiercely when the creamer is added to the sugar syrup, so you must use a pot deep enough to prevent the caramel from boiling over and be careful to not get burned.

Place the sugar and water into a deep pot and cook over medium-high heat until the sugar melts and turns a light amber color (355F). Remove from stove and add the creamer, stirring vigorously being careful not to get burned by the bubbling caramel. Let cool just enough to either spread or dip the wafers. The caramel can be re-warmed in the microwave (about 5 seconds at a time) if it gets to thick to spread.

Assembly:

Place a cooling rack inside of a rimmed baking sheet. Take one wafer and dip it into the warm caramel. Place another wafer on top and place on cooling rack. You could alternately use a small spatula to spread the caramel on the wafers. You might run out of caramel before using up all of the pizzelle. You should get about 16 Stroopwafels.

02 Dec 2016

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