Cold, Sweet & Hot — Vanilla Ice Cream, Caramelized Pears & Chili Glazed Pecans

To make room for recently purchased chili peppers I used the older ones to make a sweet/hot syrup. I have done this before using Turbinado sugar. This time I used Panela, an unrefined cane sugar which is essentially the same as jaggery of Southern Asia.     The types of chilis used were green and … More Cold, Sweet & Hot — Vanilla Ice Cream, Caramelized Pears & Chili Glazed Pecans

Jalapeño Crepes with Caramelized Pear & Blood Orange Compote

This was a simple but delicious breakfast. It started by blending together a couple large jalapeños (without seeds), milk, an egg, kosher salt and little bit of sugar.   All purpose flour was added and blended till it was a thin, runny batter. You didn’t expect me to measure anything, did you? It rested in … More Jalapeño Crepes with Caramelized Pear & Blood Orange Compote

Caramelized Pears With Wild Hickory Nut Syrup On Whole Wheat Waffles

It has been a month since I began a wild hickory nut flavor extract project. The idea was to extract and preserve the flavor of hickory nuts in alcohol the same way vanilla extract is made. When used in cooking the alcohol dissipates in the cooking process but the flavor is imparted to the food. … More Caramelized Pears With Wild Hickory Nut Syrup On Whole Wheat Waffles

Caramelized Pears

For breakfast this morning we had caramelized pears, CaraCara oranges and MorningStar Farms® Sausage Links. The pears were caramelized in a skillet with coconut oil, butter, grated jaggery, coconut sugar, cinnamon, a pinch of powdered cardamom and a pinch of red chili powder. I let the pears cook at medium low heat undisturbed other than … More Caramelized Pears