If you’re celebrating Thursday, I hope you and yours have a wonderful holiday! We’ll be in Lake Tahoe this year—not cooking for the first time in a long while!
If you are hosting this year, I’ve grabbed some links that might help. As Sam Sifton once said, “you are going to need a lot of butter.” If you’re lucky enough to have someone else hosting, be sure to note how much work it is and say thank you.
Here are some more links to guide your prep… Keep Reading >
After sharing the cardamom buns we fell in love with in Sweden, Eva—of From Scratch Stat shared with me her own unique take on sticky buns—using whole-wheat, ginger, lemon, and a beautiful beet-glaze. Now that I’m seeing Beets all throughout the farmer’s markets, it seemed like the perfect addition to the In Season recipe series.
Despite their gorgeous hue, beets suffer from a seriously bad rep. For many people (myself included), they are a “love-to-hate” ingredient. However, when mixed with a sticky-cinnamon bun hybrid (read lots of butter and sugar) and the zing of some freshly squeezed lemon juice, you may just change your mind. As children, we always rang in the first breeze of fall with a big batch of cinnamon rolls. These whole-wheat ginger cardamom sticky buns with beet glaze not only make for a delicious trip down memory lane but also make seasonal eating a breeze. The warm cardamom aroma coupled with the earthy, deep magenta beet glaze just screams “fall”. These sticky buns can be shaped in a round dish in typical cinnamon roll fashion, but I like to pinch the middle of the sliced roll for a twist on the classic shape.
While you are baking up a fall storm, don’t forget to save those lovely beet greens! Toss this lacinato kale/romaine lettuce-like hybrid into your next Caesar salad or freeze it for your favorite green smoothie later. The possibilities are endless! Down here in Florida, our seasons consist of hot and less hot; but when the proverbial fall hits, my go-tos are cinnamon rolls/sticky buns, hearty green salads, and whole wheat everything. These whole-wheat ginger cardamom sticky buns with beet glaze are the perfect way to sneak in those whole grains, but did you know you can take virtually any dough-based recipe and sub half of the bread flour for white whole wheat flour without and overwhelmingly noticeable texture change? Either way, give these lovely beet-glazed sticky buns a try today!
Anybody starting Thanksgiving vacation this weekend? Our kids do! I remember being old enough that I was out of school Thanksgiving week while my parents were working and watching marathon episodes of The Twilight Zone. That sounds pretty lovely right about now—it’s been ages since I’ve seen one (or spent a day watching television in my pajamas).
I don’t know about you, but I found it hard to read anything beyond the news this week—still I’ve found some things you might enjoy.
