Wednesday, November 23, 2011
Thanksgiving is for Spent Grain
The flour tastes sweet and has caramel notes, so to accentuate those features, I made a slow rise bread with blackberry honey and spent grain flour. Bread flour and yeast were thrown in to help it rise since I didn't want to end up with a brick.
For the muffins, I spied a fantastic recipe for Spent Grain Applesauce Muffins from Brooklyn Brew Shop. For my version, I added 1/2 the sugar, opted to use the butter instead of oil (splurge! it's worth it!), used 1 cup of our spent grain flour, and used apple butter that we canned an embarrassingly long time ago. I had to cook the muffins an extra 10 minutes, for a total of 30 minutes, because my batter was so dense and moist. The resulting muffins are sinful. No one will know that it came about from pantry scraps.
My folks are cooking the Thanksgiving dinner, and although I do love to host my most favorite holiday of the year, they are both fantastic cooks, so I'm content to sit back and enjoy everyone's company. My mom will make her famous turkey jook, potstickers, and sticky rice stuffing, and my dad will make a juicy turkey and the best gravy ever. What's special and unusual on your Thanskgiving table this year?
Happy Thanksgiving, everyone!