If there are two things that I love together, it is knitting and food. They have always been a beautiful combination, and provide the comfort and warmth that life so needs. One of the best people that I know to combine these two passions is Kristi of Fiber Fool. I have been reading Kristi’s blog for a few years now, and I have made countless goodies that have been enjoyed by many. There are hundreds of knitters who have been creating pieces from Kristi’s patterns on Ravelry, and I all of us have been eagerly awaiting the release of her first book, Nourishing Knits.
Each one of Kristi’s knitting patterns has a recipe to go with it, and they each inspire us to pick up the needles and enjoy a day of creating and cooking.
I was lucky enough to see a preview of Kristi’s new book a few months back, and I was amazed by the depth of the projects that she has included. Personally, I was immediately drawn to a pair of gorgeous knit slippers, but the above sweater is on my list of holiday knits for my husband in 2012.
The recipes leave an incredible smell lingering in your kitchen, and beg for a favorite yarn and needles to knit with. Rosemary scented grapefruit curd, pumpkin fig muffins, and antipasti bread pudding were the first three that I made, and each one got better than the next.
Kristi is very conscious of those with food allergies, and her recipes are easily adaptable to be alternative ingredients. I am a lover of gingerbread, and so it was the first of her recipes that I made. Cranberries, butter, and the smell of so many good spices in the kitchen was all that I needed to get started on next year’s knits.
As I have mentioned here in the past, I am really in love with the idea of weighted measurements in cooking. When we first went gluten free five years ago (I can not believe it has been that long), I tried straight substitutions of regular flour to gluten free flour, and so often the end result was dense and dry or under cooked.
When I read a post by Shauna on weighted measurement, it changed everything. I began to see the differences in all of the flours that I was using, and beyond gaining more knowledge of which flours did what in my baking, I also learned how easy it could be to change up a recipe with any flour I might be testing or enjoying at the time.
I keep a piece of notebook paper on my fridge with all of the different weights of flours that I use (I measure by one cup), and I tape the weights of the blends that I am creating to their containers. This makes for very quick and easy cooking, and an almost fail proof way of taking your favorite recipe and making them gluten free (or any other alternative you choose).
As I was flipping through Kristi’s book I came across the recipe for Cranberry Gingerbread Cobbler, I knew it would be the perfect winter treat. Kristi has been gracious enough to allow me to share it here, and I hope that you all enjoy!
Cranberry Gingerbread Cobbler
12 oz bag of fresh cranberrie
1 orange zest and juice
1/2 cup sugar for fruit
1 tbsp. cornstarch
4 oz butter (1 stick)
141 g. flour blend of your choice
1 cup sugar
2 tsp baking powder
1/2 tbsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground all spice
1/4 tsp. fresh nutmeg
1/4 tsp cinnamon
1/2 tsp salt
1 cup milk
1/2 cup molasses
Preheat oven to to 350.
Place cranberries, orange zest and juice, 1/2 cup sugar and cornstarch in saucepan on medium heat. Heat gently until many of the cranberries have burst, and remove from heat. You want the cranberries cooked a bit less than if you were making cranberry sauce.
Place butter in a 9×9 glass pan* to melt in the pan while preheating. Mix remaining dry ingredients. Stir in molasses and milk until combined. It should be the consistency of pancake batter.
Pour batter into baking pan with the melted butter. Follow immediately with the cranberries, distributing evenly. DO NOT STIR. Place back in oven and bake for 40-50 minutes until middle is set and edges are dark brown, almost burnt looking.
Remove from oven and place on cooling rack. Let cool and serve warm.