Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
12.06.2016
Brioche French Toast with Brown Sugar Cranberry Syrup
Christmas Breakfast! Oh yes, you must........because I can't begin to describe how divine this tastes! What else can you expect from Zoe Nathan? Something magical happens when you use brioche bread to make French toast. Have you noticed? Nice thick slices soaked in eggs and cream. So extravagant and so perfect for breakfast on Christmas.
You can make the syrup the day ahead (this syrup is wonderful with anything, be sure to try it) and the bread can also be made in advance and frozen. Use your own recipe for the brioche loaf....mine will be in an upcoming post. Or hopefully, you have a French bakery nearby that has a lovely loaf of brioche!
Brioche French Toast with Brown Sugar Cranberry Syrup
From Huckleberry by Zoe Nathan
Ingredients:
For the cranberry sauce:
2 cups fresh or frozen cranberries, thawed and chopped
1/2 cup plus 2 tablespoons packed light brown sugar
4 large strips of orange zest
1/2 teaspoon salt
6 tablespoons unsalted butter, cubed
1/4 cup heavy cream
For the French toast:
6 large eggs
3/4 cup heavy cream
1 1/2 tablespoons packed light brown sugar
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
Unsalted butter, for greasing
Twelve 1-inch-thick slices of brioche (1 pound)
Method:
The cranberry sauce:
In a medium saucepan, combine the chopped cranberries with the light brown sugar, orange zest, salt and 2 tablespoons of water and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cranberries are soft and the sauce is ruby-colored, 3 to 5 minutes. Remove the cranberry mixture from the heat and whisk in the butter and heavy cream. Cook over moderately low heat, whisking, until the butter is completely melted and the sauce is hot, about 3 minutes. Discard the orange zest. Keep the cranberry sauce warm over very low heat. (The cranberry sauce can be refrigerated for up to 3 days. Reheat gently before serving.)
The French toast:
Preheat the oven to 225°. In a large baking dish, whisk the eggs with the heavy cream, light brown sugar, vanilla extract and salt. Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche slices in the egg mixture, turning them, until they are well-moistened. Transfer the soaked brioche to the griddle and cook over moderate heat, turning once, until the French toast is golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with aluminum foil and keep warm in the oven. Repeat with the remaining brioche slices. Serve the French toast with the cranberry sauce. The recipe suggests topping with whipped cream, but it's just too much. A sprinkling of confectioners sugar is all and I didn't even use that.
11.25.2016
Whipped Cranberry Porridge
Got some leftover cranberries? Try this whipped porridge. I confess I was surprised I liked this as well as I did. Not that I don't like porridge, I do and even like Cream of Wheat, though I haven't had it since my kids were little. Like my mother, I used to put chocolate chips on the bottom of the bowl so they'd eat every bite. Sometimes, raisins. Which didn't go over nearly as well.
I didn't use a whisk in the last step, I used my hand mixer. Adjust the sugar to your taste and serve it with milk...almond milk, coconut milk, whatever. For toppings try berries, toasted coconut flakes ( I was lazy and didn't toast mine, but you should toast yours.), toasted nuts or bee pollen. I'd rather have it a little warm, but it's not necessary. Very unusual, pretty in pink, easy and good for you!
Whipped Cranberry Porridge
From Cup of Jo
Ingredients:
3 1/4 cups water
2 cups fresh cranberries
pinch of fine sea salt
1/2 to 3/4 cup granulated sugar, depending on your taste
2/3 cup cream of wheat
milk of your choice, for serving
optional toppings of your choice
Method:
In a medium pot, combine the water and cranberries. Bring to a boil, and boil for 10 to 15 minutes.
Add the salt and sugar. Gradually whisk in the Cream of Wheat. Depending on what the directions say on the box, let simmer for 5 (I used the 2 1/2 minute type, so did 5 minutes) to 10 minutes stirring constantly. Taste and add more sugar if desired. Remove the pot from the heat and let the porridge cool to room temperature.
When the porridge has cooled to room temperature, whisk until light and fluffy. The color will turn from magenta to light pink.
Serve either at room temperature or cold, with milk and toppings of your choice.
The porridge can be stored in the fridge for a couple of days. For the perfect texture, whisk it again before serving.
2.21.2016
Sylvie's Strawberry Tango
My book group meets each month in someone's home and it includes lunch. We take turns at either hostessing or reviewing, so it's not a burden on any one person and the hostesses have fun trying new recipes.
In the fall, we met at Sylvie's new home. After we oohed and aahed at everything we loved about her home, we sat down at a beautifully set and flowered table to enjoy a delicious and hearty squash soup. Then we were served fresh fruit with a divine topping.
Now I've traditionally topped our fruit at Christmas brunch with Ina's lemon curd and limoncello topping, but Sylvie knocked me out with this one and I suspected there was a touch of amaretto in it as well. Yum. So I got the recipe and made it for our family's Christmas brunch in place of Ina's old recipe.
Needless to say, everyone was wowed. It's kind of reminiscent of my MIL's old strawberries Romanoff recipe. In return, Sylvie asked for Ina's recipe and, noting Ina used yogurt instead of sour cream, said she was going to replace the sour cream in her own recipe with yogurt. Have not heard if she's tried Ina's recipe, but I can say unequivocally that we loved HER recipe.
Isn't it funny how sometimes the simplest of recipes makes all the difference in a meal?
Sylvie's Strawberry Tango
Ingredients:
1 1/2 cups sour cream
1 cup light brown sugar
1/2 cup amaretto
Method:
Combine all 3 ingredients and voilà.
Serve over strawberries or a mixture of other fruits.
3.06.2015
Brown Rice Quinoa Pancakes
Not often do I make pancakes, but these are an exception and I make them for supper. I've always loved breakfast for supper, haven't you? These pancakes are usually on my supper agenda when I have leftover brown rice. You could use all brown rice if you don't have any quinoa, but it's better mixed. Conversely, don't use all quinoa either as the flavor will be a bit overpowering.
An interesting idea: Zoe suggested serving it as one big pancake, pouring it into a buttered cast iron skillet and baking it at 450 for about 15 minutes. Then the whole family can dive right in with butter and maple syrup.
Brown Rice Quinoa Pancakes
From Huckleberry by Zoe Nathan
Ingredients:
1/2 cup whole wheat flour
5 tablespoons cornmeal
2 tablespoons rolled oats
1 tablespoon flax seed meal or wheat germ
2 teaspoons chia seeds or poppy seeds
1 tablespoon millet
2 tablespoons brown sugar
1 1/2 teaspoon baking soda
3/4 teaspoon kosher salt
2 cups buttermilk
1/2 cup melted butter
3 eggs
1 1/4 cups cooked brown rice
1/2 cup cooked quinoa
Method:
Place the first 9 ingredients in a large bowl. Add the buttermilk, butter and eggs and whisk to combine. Add the brown rice and quinoa.
Preheat a greased griddle or greased skillet. When some droplets of water sizzle, turn heat down to medium and use 1/3 cup of the batter for each pancake. When the bubbles set on the surface of the pancake and the bottom is golden, flip and cook on the other side for about a minute.
Serve immediately. Makes about 15 pancakes.
2.02.2015
Hot Farro Porridge with Blueberries and Toasted Walnuts
My daughter sent me a copy of the Huckleberry cookbook. What a sweetie...she knows exactly what I like!
FYI: Huckleberry Bakery & Café in Santa Monica is owned and operated by Josh Loeb and Zoe Nathan. Zoe learned to bake at Tartine Bakery in San Francisco, and also worked in the kitchen at Lupa in New York City and Joe’s in Venice. She took what she had learned and created the menu, both sweet and savory. Josh, who learned operations from working in local restaurants like Capo and Broadway Deli, used his knowledge to help create the space for Zoe to showcase her talent and creativity.
This gem of a cookbook has over 115 recipes and even more color photographs, including how-to sequences for basics such as flaky dough and lining a cake pan. The recipes range from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). Most of the recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options. Such a pleasure to read and I've tagged several recipes to post for you.
Today I'm going to present a porridge made with farro. I do love farro...but sure never thought to make porridge with it! I think you'll love this combo for warming you up on a cold morning.
Hot Farro Porridge with Blueberries and Toasted Walnuts
From Huckleberry by Zoe Nathan
Ingredients:
1 cup farro
Kosher salt
3 tablespoons unsalted butter
2 cups water plus 1 tablespoon
1 cup fresh blueberries
2 tablespoons brown sugar
3/4 cup whole milk
1/4 cup walnuts, toasted and coarsely chopped
Method:
In a small saucepan over high heat, toast the farro with 1/8 teaspoon salt and 2 tablespoons of the butter, until slightly fragrant, about 2 minutes.
Add 2 cups water and reduce heat to low. Simmer, with top off, until water is absorbed, about 25 minutes.
In the meantime, melt 1 tablespoon butter, 1 tablespoon of water, 1 tablespoon of the brown sugar and a pinch of salt. Add the blueberries and saute quickly until tender, but not bursting. Set aside.
Add the milk and 1 tablespoon of brown sugar to the farro, increase heat to medium and and simmer until liquid is absorbed, 5-10 minutes.
Serve the farro with the blueberries in two bowls and top with walnuts.
Note: This keeps well, refrigerated for up to three days. Add a little milk when reheating.
10.09.2014
Porridge
Yes, That's right. This really is a post about porridge. Not just any porridge, this one is special....it's not what you've been making for years. (Which will change after you read this, I promise.)
I've always used McKann's steel cut oats for oatmeal. Boil water, add oats, some salt and simmer for about 1/2 an hour. Then top with fruit or whatever everyone wants. Simple, right?
Well so I thought until I read Luisa's post on The Wednesday Chef. She made April Bloomfield's Porridge...you know, April from A Girl and Her Pig . How could I resist? April was one of our 50 Women Game Changers (I made her Banoffee Pie for the series) and I've been to her restaurant in NYC, The Spotted Pig. Very funky decor with all manner of pigs scattered everywhere. But the food, my dears, the food! Have you eaten there? The menu is so creative and interesting and everything we ordered was delicious.
So I set out to discover why Luisa was raving about April's porridge. Here's the trick: she uses both steel cut oats and regular oats. Brilliant idea as the regular oats melt into the body of the porridge and the steel cut oats retain texture. Quite the perfect combination. I've never used a milk/water combo for oatmeal either. (Can't imagine why as I always did when making Cream of Wheat for the kids.)
Yes, Luisa was right....this porridge is amazing and what better way to start out your day?
April Bloomfield's Porridge
From A Girl and Her Pig via Luisa from The Wednesday Chef
Serves 2
Ingredients:
1 1/2 cups whole milk
1 1/2 cups water
1 1/2 teaspoons Maldon or other flaky sea salt; if using fine salt, use less – start at 3/4 teaspoon and adjust as needed Note: I used even less.
1/2 cup steel-cut oats
1/2 cup rolled (not quick-cooking) oats
Toppings (additional milk, brown sugar, maple syrup, flax seed or fresh fruit)
Method:
Bring milk, water and salt to a simmer in a medium pot over high heat, don't let it boil over. When the mixture starts to simmer, add both oats, stir to combine and reduce the heat to medium. Cook the oats at a steady simmer, adjusting the heat as necessary and stirring occasionally. At 20 minutes, the steel-cut oats will be just cooked and the rolled oats will have melted into the porridge.
Taste for salt, add more if needed, then divide into two bowls and add the toppings to taste.
9.06.2014
Pumpkin Coffeecake
Is it too early for a pumpkin recipe? Of course not! It's never too early for a pumpkin recipe. I love pumpkin almost as much as rhubarb and unlike rhubarb, there's really no reason not to cook with it year round as far as I'm concerned. So brace yourselves, lots of pumpkin recipes coming your way this fall.
Recipe Girl Lori came up with this gem. For breakfast or with a cup of tea mid afternoon, this is a lovely coffeecake. It'd be great for your Thanksgiving brunch too. Basically, it's a coffeecake with pumpkin pie in the middle. Your family will love it. The recipe makes a big batch of it, you could easily get 15 pieces...halve it if you don't need so much.
Pumpkin Coffeecake
Adapted from Lori at Recipe Girl
Ingredients:
For the cake:
1/2 cup butter, at room temperature
3/4 cup granulated white sugar
1 teaspoon vanilla extract
3 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
For the pumpkin layer:
One (16 ounce) can unsweetened pumpkin puree
1 large slightly beaten egg
1/3 cup granulated white sugar
1 teaspoon pumpkin pie spice
For the streusel layer:
1 cup packed light brown sugar
1/3 cup butter, softened slightly
2 teaspoons ground cinnamon
1 cup chopped pecans or walnuts, optional
Method:
Preheat oven to 325°F. Butter a 9 x 13 baking dish and sprinkle it with plain bread crumbs. (Or use a nonstick spray, but the bread crumbs work better and are a Maida Heatter suggestion for all her sweet breads.)
For the cake: In an electric mixer, cream the butter, sugar and vanilla. Add eggs and beat well. In a separate bowl, whisk together flour, baking powder, and baking soda. Mix dry ingredients into the butter mixture half at a time, alternating with half of the sour cream.
In another bowl, combine pumpkin, egg, 1/3 cup sugar, and pie spice. Keep separate.
Prepare streusel topping: Mix the topping ingredients together with fork or hands until crumbly. Set aside.
Spoon half of the batter mixture into the prepared pan. Sprinkle half of the streusel topping over the batter. Spread the pumpkin mixture over the streusel. Carefully spread the remaining batter over the pumpkin mixture. Sprinkle remaining streusel on top.
Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean.
12.10.2013
Christmas Breakfast II: Gingerbread Waffles with Apple Cider Syrup
Ever since I made Marion Cunningham's Yeast Waffles, it spoiled me for all other waffle recipes. Delicate and delicious...the yeast makes all the difference.
I can't remember where I came upon this particular recipe (Pinterest?), but because I'm making lots of gingerbread recipes this season, it caught my attention and once I saw yeast as an ingredient, I copied it immediately. And yes, they were as light as Marion's recipe but with the added pleasure of that gingerbread flavor, color and fragrance in the house. You can serve them simply with confectioners sugar, maple syrup, or make the apple cider syrup (recipe below) that I tried. You'll have some happy faces around your Christmas breakfast table.
Gingerbread Belgian Waffles
From The Examiner
Ingredients:
2 packages active dry yeast (4 to 5 tsp.)
2 cups lukewarm milk
1/2 cup molasses
4 large eggs, separated, room temperature
1 tsp. pure vanilla extract
3 cups sifted all-purpose flour
1/2 tsp. ground nutmeg
2 tsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. salt
2/3 cups brown sugar, firmly packed
1/2 cup melted butter (4 ounces = 1 stick)
Method:
Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt, and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff and carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until it doubles in bulk. Use 1-1/3 cups mix per waffle. Sprinkle with powdered sugar. Yield: about 6 waffles
Apple Cider Syrup
From Southern Food
Ingredients:
1 tablespoon butter
2 cups apple cider
1 cup brown sugar
2 cinnamon sticks
Method:
Melt the butter and add the remaining ingredients. Bring to a boil while stirring. Cook over medium heat, stirring frequently, until reduced by half to about 1 to 1 1/4 cups. This will take about 15 minutes. The syrup will thicken as it cools.
11.17.2013
Thanksgiving Breakfast: Cranberry Almond Streusel Coffeecake
Of course, this coffeecake is best right out of the oven, but for a holiday breakfast, that's just not going to happen....at least in my house! So you can make it ahead, seal it in a container and freeze it. Then just thaw it the night before, warm it up in the oven, sprinkle some confectioners sugar on top to make it snazzy and serve.
It has a lovely moist crumb because of the sour cream, a hint of almond and tart cranberries balanced by the streusel topping. It's a big cake and will serve 10-12 people for breakfast or brunch.
Cranberry Almond Streusel Coffeecake
From A Cup of Mascarpone
Ingredients:
For the coffee cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup (1 stick) salted butter, room temperature
1 cup granulated sugar
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups sour cream
2 cups fresh cranberries, rinsed
3 tablespoons granulated sugar
For the streusel topping:
1/2 cup light brown sugar
1 1/2 cup all-purpose flour
3/4 cup (1 1/2 sticks) salted butter, room temperature
Method:
Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour and baking powder.
Butter a 9" springform pan. (Be sure it has at least 3 inch sides!)
Cream butter and sugar until light. Add eggs, one at a time, and stir together well.
Mix in vanilla extract, almond extract, and sour cream.
Add the flour mixture and beat until combined.
In a small bowl toss the cranberries with the 3 tablespoons sugar, and fold into the batter.
Spoon the batter into the prepared cake pan.
In a medium bowl, work together the sugar, flour and butter until crumbly, and sprinkle over the batter.
Bake it on a cookie sheet (just in case) until golden brown, approximately 50 - 60 minutes, or until a toothpick inserted in center comes out clean.
Cool in pan on a rack for approximately 30 minutes and remove the springform side.
Dust with confectioner's sugar before serving.
Refrigerate any leftover cake in an airtight container.
4.07.2013
Breakfast Cookies
Cookies for breakfast? Well, yes! These are somewhat like granola bars except better, easier to make, the answer to a hurried morning as well as mid-afternoon treats. Love that I've found yet another way to use ripe bananas too; I do get tired of banana breads. As I read through the ingredients my first thought was: these are all things I like on my oatmeal; my second thoughts? Only one bowl to clean, high in fiber, a healthy fat, yet a little bit sweet. This is a no-brainer.
I was introduced to dried blueberries many years ago at American Spoon, a company I watched from their start with a little storefront in Petoskey, Michigan. When you got anywhere near the place, amazing aromas poured out their front door. They have a fabulous mail order business now, and that little store is still there.
You'll find these tiny blueberry gems are loaded with flavor and are perfect in this recipe. This makes about 15 cookies, which is more than I needed, so I froze some. Will be interested to see how that works.
Breakfast Cookies
Slightly adapted from Kumquat Blog
Ingredients:
1 1/2 cups rolled oats
1 cup coconut flakes
1 tablespoon golden flaxmeal
1/2 teaspoon salt
3/4 cups coarsely chopped toasted pecans
1/2 cup dried blueberries
3 very ripe bananas, mashed
1/4 cup liquid coconut oil
1 tablespoon agave nectar
1 teaspoon vanilla extract
Method:
Preheat oven to 350°.
Mix oats, coconut, golden flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
Mix oats, coconut, golden flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a parchment-lined baking sheet. Continue with remaining mixture.
Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
9.21.2012
Quiche Lorraine Scones
Well now. What can I say? Here's a scone chock full of all the scrumptious things people watching their calories shouldn't be eating! But once in a while.......
Quiche Lorraine has been a favorite in our family since we came upon the recipe in the original Gourmet Cookbook , first released in the early 60's in two volumes. (I still have them.)
But Quiche Lorraine in a scone? How would that work? Quite nicely, as it turns out. Many thanks to Katie at Good Life Eats ! How would you serve these? Breakfast? Brunch? Lunch? Dinner with a salad?
Quiche Lorraine Scones
From Good Life Eats
Ingredients:
2 cups + 1 teaspoon all-purpose flour, divided
1 tablespoon baking powder
Pinch cayenne pepper
Dash nutmeg
1 teaspoon salt
8 tablespoons cold butter, diced
½ cup half-and-half
2 eggs
4 ounces Swiss cheese, diced
3 green onions, thinly sliced
7 strips bacon, cooked and crumbled
Egg wash (1 egg beaten with 1 teaspoon water)
Method:
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Prepare the bacon, onion and cheese. Toss these ingredients together with 1 teaspoon flour; set aside.
In a medium sized bowl, combine the flour, baking powder, cayenne, nutmeg and salt. Cut in the butter with a pastry blender or two knives until the butter is pea-size. ( I did this step in my food processor) With a fork, lightly beat the eggs and half-and-half and add to the flour mixture. Add the bacon, onion and cheese mixture. Using a wooden spoon, fold mixture until it begins to come together.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough to ¾ to 1-inch thick and cut using 3-inch biscuit cutter (for large scones) or cut into squares or triangles. Place the scones on the prepared baking sheet. Brush the tops of the scones with the egg wash.
Bake for approximately 20 minutes, or until golden brown. Serve immediately.
6.17.2012
Marion Cunningham's Lemon Pancakes
If you're looking for a refreshing summer weekend breakfast, look no farther. This recipe reminded me of Val and her slow Sundays. I love those recipes! Light as air, these pancakes puff up while cooking and then flatten out somewhat when you plate them. Such a tender mouthful when you bite into a stack and if you top with some fresh strawberries or raspberries (even better, fresh raspberry syrup), you'll have a breakfast or brunch to remember. Frankly, with that fabulous lemon flavor, I think they're marvelous plain, but if your family has a sweet tooth, you could always use syrup, or honey....as I did in the photo. I fold them in half and eat them almost as fast as I make them.
Marion Cunningham's recipes are so good and this cookbook is a complete gem.
Bench note: Don't make the pancakes too big; it makes them difficult to turn in the pan. Three large tablespoons for each is perfect.
Lemon Pancakes
From The Breakfast Book by Marion Cunningham
Ingredients:
3 eggs, separated
1/4 cup all purpose flour
3/4 cup cottage cheese
1/4 cup (1/2 stick) butter, melted
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon grated lemon peel
Method:
Separate the eggs and beat the whites until stiff peaks form.In another bowl add egg yolks along with the remaining ingredients and with the same beaters you used for the whites, beat the mixture until well mixed.
Fold the egg whites carefully until you no longer see white streaks.
Heat a skillet or griddle and grease lightly. Use about 3 large tablespoons of batter for each pancake, no more. Cook slowly for a couple minutes, then turn and cook for another minute. Keep warm in a 250 oven while cooking the remaining pancakes. Makes about 12 three inch pancakes.
10.25.2011
Caribbean Coconut Muesli from The Four Seasons, Nevis
Someone from Four Seasons read my recent post on coconut yogurt and noticed I mentioned my kids liked the Caribbean muesli as well as the yogurt. I neglected to ask for the recipe when we were there so the chef at Four Seasons was nice enough to email the recipe to me recently. Four Seasons has been very generous in sharing their recipes. Thank you Chef Andreas Donnerbauer!
Let me warn you, this is sweet. Coconut creme is very sweet and frankly, I only added a very small amount of honey. As far as I'm concerned, it really doesn't need any honey at all. Taste before you add it. I do remember now my kids mentioned how sweet it was and said they could never have eaten an entire bowlful, but I noticed they sure made inroads!
I also toasted my sliced almonds AND added some dried cranberries. This would be fabulous with fresh fruit which would certainly help cut the sweetness. You muesli lovers can add or subtract anything you want.
Caribbean Coconut Muesli
Courtesy Andreas Donnerbauer, Executive Chef, Four Seasons Nevis
Ingredients:
1 generous cup quick cooking oats (I used McCanns)
1 1/2 cups skim milk
1/2 cup yogurt (I used Fage)
4 ounces coconut cream
2 tablespoons coconut, toasted until golden brown (add more for garnish)
2 tablespoons raisins
3 ounces honey (I really don't think you need this)
1 tablespoons sliced almonds (I toasted these; hazelnuts would be good too.)
Method:
Soak oats in the skim milk overnight. The next morning add the yogurt and the coconut cream. Add the toasted coconut, raisins, almonds and honey, if using. Mix well and serve cold. Garnish with toasted coconut on top.
1 generous cup quick cooking oats (I used McCanns)
1 1/2 cups skim milk
1/2 cup yogurt (I used Fage)
4 ounces coconut cream
2 tablespoons coconut, toasted until golden brown (add more for garnish)
2 tablespoons raisins
3 ounces honey (I really don't think you need this)
1 tablespoons sliced almonds (I toasted these; hazelnuts would be good too.)
Method:
Soak oats in the skim milk overnight. The next morning add the yogurt and the coconut cream. Add the toasted coconut, raisins, almonds and honey, if using. Mix well and serve cold. Garnish with toasted coconut on top.
10.17.2011
Marion Cunningham's Custard-Filled Cornbread
Marion calls this recipe magic. She's right. When it's all cooked, there's custard in the center. This is an old recipe...from the 30's actually..... and as I've mentioned before, I'm slowly working my way through Marion's marvelous cookbook, The Breakfast Book. While we like cornbread, I've only made the old fashioned kind: muffins or those wonderful cornbread sticks made with bacon grease.
This cornbread is an entirely different cup of tea. With this one, there's cornbread on top and cornbread on the bottom with a lovely creamy center. Marion's only instructions were to serve it warm so I did some investigating. Most people served it for breakfast with maple syrup poured over it. Or honey. Almost everyone seems to think in terms of breakfast or brunch. But I read one blog that suggested serving it with grilled meat, cutting down on the sugar a little, which you could do, but it's really not all that sweet to begin with. I liked that idea.
However you choose to serve it, it's definitely a recipe worth trying. I just couldn't bring myself to pour maple syrup over it so I took my first mouthful plain. And loved it. Then I took another mouthful with a little honey. Liked it that way too....but not quite as well. I didn't want it sweet (because I'm so accustomed to corn bread as savory?) so that night, I reheated it and served it for dinner alongside some grilled meat. It made a fine side dish as it's rich and really doesn't need anything else, even butter. Besides, everyone wondered how the heck that custard got in there!
I didn't say this was low calorie! Whole milk AND heavy cream. Yikes!
Custard-Filled Cornbread
From The Breakfast Book by Marion Cunningham
Ingredients:
2 eggs
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups whole milk
1 1/2 tablespoons white vinegar
1 cup flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy cream
Method:
Preheat the oven to 350. Butter an 8 inch square baking dish that is 2 inches deep. Put the buttered dish in the oven to heat up while you make the batter.
Beat the eggs a little and add the melted butter. Beat well. Add the sugar, salt, milk and vinegar and beat well again. Sift the flour, cornmeal, baking powder and baking soda together and add to the egg mixture. Mix just until the batter is smooth with no lumps.
Pour into the heated dish and then pour the cup of heavy cream into the center of the batter. DO NOT STIR. Bake for 1 hour until golden brown. Serve warm.
10.04.2011
Maple Scones
When I start seeing pumpkin and maple recipes I know fall has arrived. In Florida, it's difficult to tell. We'll have heat for another couple months yet. A cold front is suppposed to go through soon (which in South Florida-speak means the temps will lower from 90 to 84.) but still, I'm in fall mode, just reading what all of you are posting.
I adore scones. All kinds, all flavors and make them all the time. This recipe, found on Luisa's blog, is a winner. Love that maple flavor with the pecans. Sheer heaven with a little butter OR if you happen to have some, my father's favorite: maple cream . Luisa made them pie-shaped. I just used my biscuit cutter. Your choice.
Samuel Sewall Inn's Maple Scones
Via Luisa at The Wednesday Chef
Ingredients:
1 cup whole wheat flour
1 cup white flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 stick of butter
1/2 cup chopped toasted walnuts or pecans (I used pecans)
1/3 cup pure maple syrup
1 large egg
2 tablespoons milk or as needed
Method:
Heat oven to 400 degrees. In a large bowl, combine both flours, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissor-fashion, cut butter into flour mixture until it resembles fine crumbs.
Add nuts. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto Silpat-lined baking sheet (I used parchment paper) and pat (with floured hands) into an 8-inch disk; cut into wedges, but do not separate.
Bake until golden brown, about 25 minutes. Immediately remove from baking sheet and carefully separate. Serve warm. Makes 8 scones.
Add nuts. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto Silpat-lined baking sheet (I used parchment paper) and pat (with floured hands) into an 8-inch disk; cut into wedges, but do not separate.
Bake until golden brown, about 25 minutes. Immediately remove from baking sheet and carefully separate. Serve warm. Makes 8 scones.
9.20.2011
Coconut Yogurt: Quickie #2
When we were in Nevis recently, I had fresh fruit for breakfast every morning. Each day, there was a new yogurt flavor on the plate. One morning, it was coconut yogurt. I'm a sucker for anything coconut and this yogurt was so good it would make you think "island time" all year round. I requested it every morning and before we left, I asked if there was a recipe of some sort they might be willing share. The sous chef was sweet enough to bring it out to me in person along with her card. Later, when I opened up the envelope with the recipe, I did not expect to see just two simple ingredients: Greek yogurt and cream of coconut. Talk about quick! (Although as you'd expect from Four Seasons, their fruit plate was much more glamorous than the one I made below....just for me.....with whatever fruit I had in the fridge.)
So I bought a little can of cream of coconut and some Fage Greek yogurt and mixed until I got the proportions exactly as I remembered them. You can fiddle with them to your taste; you want it to be dipping consistency. Not too thick but not runny. Taste it as you slowly mix in the coconut cream. You'll find a point where it's somewhat sweet and tastes like coconut. Greek yogurt is thick enough so you can add a surprising amount of cream of coconut. A thinner yogurt would not work.
My kids frequently ordered the coconut muesli there and raved about that as well. I imagine that recipe is a little more involved (and I neglected to ask for the recipe), but I'm working on it and will let you know. Or perhaps, if I send this post to Allison, she'll be kind enough to email me that recipe too? :)
Coconut Yogurt
Courtesy of Allison Smith-Mason, Sous Chef at the Four Seasons, Nevis
Ingredients:
Brands I used:
Fage brand Greek yogurt
Coco Lopez Cream of Coconut
Method:
Combine to your taste
6.07.2011
Pancake Soufflé Muffins
Last month I discovered these little gems. You can make the batter a couple hours ahead of time and bake when you want. When I made my first batch and bit into one, it was a surprise to find it wasn't very sweet. You expect a muffin to be sweet. But you've got to remember one word in the recipe name: pancake.
And that's what these taste like. Pancake in flavor, but light and airy like a soufflé and shaped like a muffin. All bases covered. You're gonna love these for breakfast or Sunday brunch. You can serve them with only maple syrup of course, but it's interesting mixing the syrup with fresh fruit...or, if you prefer, top with jam and some crème fraiche. Keep thinking pancakes here. Anything you like on your pancakes, you're going to like on these.
They were a hit with my troops and you should have seen the surprised looks when everyone thought they were biting into a muffin!
Pass the maple syrup, please!
Pancake Soufflé Muffins with Strawberry-Maple Syrup
Ingredients for the muffins:
Nonstick cooking spray
10-1/2 oz. (2-1/3 cups) all-purpose flour
4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. kosher salt
6 large eggs, separated and at room temperature
3/4 tsp. cream of tartar
3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
6 T bs. granulated sugar
1 tsp. pure vanilla extract
3-1/3 cups buttermilk, at room temperature
Confectioners’ sugar, for sprinkling
Ingredients for the syrup:
1 cup pure maple syrup
1 cup quartered, hulled ripe strawberries
Method:
Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.
In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.
In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.
In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.
With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.
Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.
Make the syrup:
While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.
With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.
Makes 24 muffins.
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