Comments on: Delicata Squash Flammekueche

By: Ms. Glaze

Ms. Glaze — Sun, 27 Jan 2013 04:03:19 +0000

Het – Absolutely you can bake/roast delicata with the skin on and eat it. It’s super thin and very edible. You can also cut the squash lengthise and roast it. I would scrape out the seeds and bake it until it’s soft then fill the center with brown butter and sage. Yummy! And with black pepper – super yummy!

By: Het

Het — Sun, 27 Jan 2013 03:40:40 +0000

I just recently found out what delicata squash is and I’m dying to use it. I have one that’s been sitting on my counter for awhile now. I believe I read this right that you can eat the skin? So I can just slice it and bake it if I want to? I do love flammekeuche although I haven’t had it or seen it on a menu for many many years. What a great cold weather treat. I believe I had it with only the onions shaved thinly (but lot of ’em) and big chunks of lardon. Yum.

I’m probably not going to get around to making pizza dough as we are trying to be gluten free, but I do have a question about your delicata squash: would it be tasty baked with some brown butter and maybe a little black pepper and sage? Oh and that syrup too….

Thanks Chef Glaze!

By: Prohibition Hot Apple Pie Sundae | Amy Glaze's Pommes d'Amour

Prohibition Hot Apple Pie Sundae | Amy Glaze's Pommes d'Amour — Fri, 04 Jan 2013 22:16:27 +0000

[…] It has become a fantastic secret ingredient adding depth to winter stews, soups, extra maltiness to pizza crust, and as a fun sweet dessert topping. It has the consistency of honey and a rich sweet malty hop […]

By: Daisy

Daisy — Wed, 02 Jan 2013 00:29:17 +0000

In reply to Ms. Glaze. Right? Savory, sweet, and spicy is delicious! Very American too. Go USA :-) Happy New Year's by the way! I hope that you had a wonderful NYE and a relaxing NYD!

By: Ms. Glaze

Ms. Glaze — Mon, 24 Dec 2012 17:51:33 +0000

Daisy, that doesn’t sound weird to me at all! I like the sweet, salty, spicy combo! Way more exciting than the rest I’m sure of it!

By: Daisy

Daisy — Sun, 23 Dec 2012 05:00:38 +0000

In reply to Ms. Glaze. Wow! That looks awesome! I am bookmarking and making a note to refer back to the site. It says that the malt is only available in the summer months. I didn't win the Takedown, but I had so much fun and learned so much baking all those cookies. In the end, that is what counts more! My cookie was by far one of the weirdest, if not the weirdest one there: white chocolate, white miso, wasabi peas, and tamari almonds. Smelled like wasabi peas, tasted like white chocolate chip cookies. Ninja cookies :-)

By: Ms. Glaze

Ms. Glaze — Mon, 17 Dec 2012 22:02:35 +0000

In reply to Daisy.

I hope your cookie back off went well?!?!? This is not exactly the malt extract syrup I used, but it looks pretty close:

http://www.homebrewing.org/Wheat-LME-Liquid-Malt-Extract-Syrup-1-Lb-_p_2248.html

By: Daisy

Daisy — Fri, 14 Dec 2012 01:39:59 +0000

In reply to Ms. Glaze. And thanks for the reply :-) I'll take a look on Cypress Brew's website too. Maybe they ship!

By: Daisy

Daisy — Fri, 14 Dec 2012 01:37:54 +0000

In reply to Ms. Glaze. Maybe Six Point? Or Brooklyn Brewery? It's worth a shot contacting them. Sounds like pretty nice stuff!

By: Ms. Glaze

Ms. Glaze — Thu, 13 Dec 2012 20:52:00 +0000

Good question, I actually think that for your cookie making you might find some interesting uses for it. It is sweet (almost like honey but not quite) with a caramel hop malt flavor. And the consistency is like honey.

Cypress brew gave me some of theirs. I’m sure they got it online. I’ll do some research and get back to you. I think it would be sold with any beer making kit. In fact, if you are in Brooklyn, there’s that beer making place there – do you know the one I’m talking about that sells the kits?

By: Daisy

Daisy — Thu, 13 Dec 2012 05:56:36 +0000

That looks and sounds delicious! I wonder where I can get my hands on some malt syrup . . .