What? Were you expecting a cornucopia of Turkey and all the dressings for our Thanksgiving post card? We could have gone that route and it would have looked cool, but would it have made you stop and think? Probably not. So, we decided to take a different path. In case you are still wondering, this is the chemical compound for tryptophan, the ‘special ingredient’ believed to make us all drowsy after gorging on Turkey. Even though evidence suggests that tryptophan is not responsible for making us sleepy and that a heavy feeding of carbs should be to blame, why ruin the magic, right?
So, go ahead and pig out on turkey, stuffing, pumpkin pie, cranberry sauce, and all that good stuff, but above all remember to give Thanks (before you drift off into your blissful hibernation).
As an added bonus in the true spirit of giving thanks, we are teaming up on our Thanksgiving blog post. Why stop at one contributor when we can have two!
On the way back from a meeting yesterday, a few of us got to talking about food, specifically, what foods incorporate pumpkins. The foodie that I am, I decided to do more searching for pumpkin recipes on a few of my favorite food blogs, one of which is Smitten Kitchen. Smitten Kitchen is a popular food blog, recently featured in an article about “50 of the world’s best food blogs” on Times Online. Del Perelman, an expert cook and photographer, shares recipes on the Smitten Kitchen Blog, combining tid bits of her personal life with detailed instructions for recipes and tempting food photography. Smitten Kitchen also has an active presence on Facebook and Twitter (with over 12,000 fans and followers combined), and their own Flickr pool.
In the spirit of the Thanksgiving holiday, I thought it’d be appropriate to share one recipe I found for Pumpkin Waffles. This year, why not carry the Thanksgiving spirit through to Friday morning and wake up with some pumpkin waffles!
Happy Thanksgiving and Bon Apetit!
Pumpkin Waffles: From Smitten Kitchen
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.