Feeds:
Posts
Comments

Archive for the ‘Breakfast’ Category

Kumquat Marmalade

Posted in Breakfast, tagged , , , , , on March 22, 2012| 26 Comments »

For the last few weeks, I’ve been obsessed with kumquats.  I’ve been blending them to make salad dressing, slicing them thin as a salad topper, and making this delicious marmalade.  For those of you who haven’t tasted a kumquat, they are quite tart.  I guess the best way to describe their flavor is like a cross between an orange and a lemon– with the emphasis on the orange-like qualities.  And they’re perfect for this citrus-obsessed girl.   I almost decided not to share this recipe, since it’s hardly a recipe at all.  I thought it might be ridiculous to write about something made from just three ingredients– one of them being water.  But I kept on making batch after batch of this amazing marmalade, and eventually figured I had to share it.

I’ve been enjoying this marmalade on sandwiches with brie and arugula.  Sometimes I even throw a piece of bacon on top, because bacon goes with everything (I know we’ve already established this).  It’s true though.  The salty bacon works so beautifully with the sweet, yet tart flavors of the marmalade.  Sometimes, for a little added punch, I like to sprinkle some red pepper flakes on top.  And aside from brie, this topping goes well with both ricotta and goat cheeses.  Fresh herbs, such as thyme or rosemary, are also great additions.  Come to think of it, I may even throw a sprig or two into the next batch.  It would make a dramatic topping for a rich vanilla cheesecake…with a bit of rosemary for garnish!

The most time-consuming part is slicing all of the kumquats, but after that it’s smooth sailing.  The recipe here is for one jar, but I usually increase the ingredients to make four or five at a time.  Since I love to give homemade things away for little gifts, I’ve been using the larger batches for that purpose.  It’s like giving a little jar of sunshine.  Make some of this fabulous marmalade, give some away.  It’ll make you happy.  I promise.

The Recipe:  Kumquat Marmalade

(Makes enough for an 8 ounce jam jar)

15 Kumquats

3/4 cup granulated sugar OR 1/3 cup honey (both versions are equally delicious!)

1/2 cup water

To make the marmalade, wash the kumquats.  Slice them as thin as as you can — peelings and all.  Carefully remove the seeds, as you come across them.  In a small heavy-bottomed saucepan over medium-high heat add the kumquats, sugar or honey,  and water.  Sir with a wooden spoon.  As you do this more tiny seeds may float to the top of the water — remove them with the spoon. Bring to a boil, then immediately reduce the heat to an aggressive simmer.  Cover with the lid and stir frequently.  After about 30 minutes the kumquats should be tender, though it may happen sooner depending upon your heat level.   Remove the lid, raise the heat, and let cook a bit longer until the mixture becomes your desired consistency.  About another 15-20 minutes is where I like mine, though it will depend on how high your heat was.  Keep in mind that it won’t completely thicken until it is chilled in the refrigerator.   Remove from the heat and let cool a bit in the pan before you pour it into your sanitized jam jar.  Put into the refrigerator to chill.  It will keep for about a month — though it will be long gone before then.

Thanks for stopping by Relishing It!  Have a great weekend.

Laurie

Read Full Post »

Chocolate Babka

Posted in Breakfast, Dessert, tagged , , , , , on March 5, 2012| 27 Comments »

I distinctly remember the first time I ate a piece of chocolate babka bread.  It floored me.  I had a hard time wrapping my brain around the fact that it looked so sweet– like a dessert bread– but instead had so much more flavorful depth.  Those simple swirls wrapped around chunks of bittersweet chocolate were amazing.  And though it wasn’t what I was expecting, I loved it.  I was hooked.  Since that first piece, I’ve ordered chocolate babka whenever I’ve had the opportunity.  Some have been amazing, while others just didn’t quite get it right.

For today’s recipe, I’ve found a babka that definitely gets it right.  Being able to make something at home that is just as good, if not better, than the versions I’ve tried elsewhere is one of the most satisfying things about cooking and baking.  And this babka ranks right up there with the best I’ve ever eaten.  The bread is moist and soft, and of course, not overly sweet.  I love the big chunks of chocolate and the subtle kiss of cinnamon that make every bite interesting.  In a word, it’s perfect.

This babka is not difficult to make, and I think the pictures should help you visualize each step.  As always, fancy equipment is not necessary.  Every step can be done by hand, though it’ll take a bit longer to mix and knead the dough.  The results are worth the little added effort.  This babka begs to be eaten while sipping a cup of coffee and chatting with a good friend.  I hope you make this one, you’ll be so happy you did!

The Recipe: Chocolate Babka

For the Bread:

2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast

1/4 cup granulated sugar

3/4 cup warm milk (110 degrees)

1 large egg plus one large egg yolk

3 cups (15 ounces) all-purpose flour, plus more for surface

1/2 teaspoon kosher salt

1 stick (8 tablespoons) unsalted butter at room temperature, plus more for bowl and pan

1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash

For the Filling:

8 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)

1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon

4 tablespoons unsalted butter, at room temperature, cut into small pieces

1/4 teaspoon kosher salt

For the Crumb Topping:

1/4 cup plus 2 tablespoons confectioners’ sugar

1/4 cup all-purpose flour

3 tablespoons unsalted butter, room temperature

To make the bread: In a medium bowl, sprinkle the yeast and a pinch of sugar over the milk and let stand for about 5 minutes, or until foamy.  In another bowl, whisk together the remaining sugar, the egg and the yolk.  Whisk into the yeast mixture.  In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and kosher salt.  Add the egg mixture and mix on low speed until almost fully combined, about 30 seconds.  Switch to the dough-hook attachment, and add the butter.  Mix until smooth, soft, and slightly sticky, about 9-10 minutes.  Butter a large bowl.  Turn out the dough onto a floured surface and knead a few times until smooth.  Place in bowl and cover with plastic wrap.  Let stand in a warm place until doubled in size, roughly 1- 1 1/2 hours or longer (it will depend upon how warm your house is).

Meanwhile, make the chocolate filling.  In a medium bowl, combine the chocolate chunks, sugar, cinnamon, and salt.  Cut in the butter with a fork, pastry cutter, or my favorite way, your fingers, until combined.

Once the dough has doubled in size, punch it down.  Place it on a flour work surface.  Let rest for 5 minutes and then roll it out into a 18-inch square.  Reserve a 1/2 cup of the filling and sprinkle the rest over the dough, leaving a 1-inch border.  Brush the edges with the egg wash.  Tightly roll the dough from one end to the other, like a jelly roll.  Pinch the seam to seal.  Fold in half and form a “U” shape.  Twist 2 or 3 times to “braid”.  Make sure to pinch the ends of braid together, as well.  Butter a 5-by-10-inch loaf pan, line with parchment, leaving 1-inch overhangs; then butter the parchment paper.  Place the dough in the pan and brush with egg wash.

To make the crumb topping, in a small bowl combine the confectioners’ sugar, flour, and butter.  Mix with your finger until large, moist clumps form.  Sprinkle topping along with 1/2 cup reserved chocolate filling over the cake.  It’s ok if it falls down the sides of the cake, it will bake up beautifully.

Preheat oven to 350°F.  Drape plastic wrap over the dough.  Let rise in a warm place until risen by half, about 30 minutes.

Place bread pan on a cookie sheet, in case any of the topping tumbles off while baking.  Place in the oven (center rack).  Bake rotating halfway through, until golden, about 55 minutes.  Reduce oven temperature to 325°F.  Bake until deeply golden, about 15-20 minutes more (cover with foil if top gets too dark).  Transfer pan to wire rack to cool completely before removing from pan.  Bread can be stored in an airtight container (with plastic wrap placed on cut ends) for about 3 days.

Source:  Adapted from Martha Stewart Living, 2011

Thanks for stopping by Relishing It.  I’d love to hear about some of the foods you’ve been relishing in your life lately!

Laurie

Read Full Post »

Lemon Pull-Apart Bread

Posted in Breakfast, Dessert, tagged , , , , , on February 21, 2012| 7 Comments »

Ah yes, lemon season…  It’s that one bright seasonal food that falls just when I need it the most–right in the middle of Winter.  The lemons are sublime right now.  Obviously I love to bake with these beauties.  This tart  and these bars always make me weak in the knees. And this delicious yogurt cake  is one of the best desserts I’ve ever made.  But don’t stop at baking.  Remember to preserve a batch of lemons to use in savory dishes as well.  With lemons around, the dull gray of late February just seems a little less oppresive.

This fantastic pull-apart bread is another mouth-watering way to bring that lemon-y zing into your baking.  And how good is this bread?  It knocked our socks off!  My family was wowed by this one– we inhaled it in one day.  It really is that good.  I mean, it’s so good that you’ll want to invite friends over to share so they can ”ooooo…”  and “ahhh…” at your masterpiece.

Don’t be intimidated by the recipe’s length– it’s not difficult.  The photos here show you how to cut the dough, which seemed to be the most confusing part of the original directions.  Just remember the goal– make a dough, let it rise, roll it into a large rectangle, top with lemon/sugar mixture, cut into 30 small, equal rectangles, stack in a bread pan, let rise, and bake.  That’s it.  The cutting measurements don’t have to be perfect, so slight variations in shape are just fine.  The key is to make sure you bake it long enough.  Otherwise, the center may not be done, which will ruin your bread.  If you make the dough and store it in the refrigerator, you’ll find it really shortens the wait if you plan on making it for breakfast.  Enjoy!

 

The Recipe: Lemon Pull-Apart Bread

(Makes one loaf)

For the Dough:

2 3/4 cups (12 1/4 ounces) all-purpose flour

1/4 cup (1 3/4 ounces) granulated sugar

2 1/4 teaspoons (1 envelope) instant yeast

1/2 teaspoon kosher salt

1/3 cup (2 1/2 ounces) whole milk

2 ounces (4 tablespoons), unsalted butter

1/4 cup water

1 1/2 teaspoon vanilla extract

2 large eggs, at room temperature

For the Lemon Paste Filling:

1/2 cup (3 1/2 ounces) granulated sugar

4 tablespoons finely grated lemon zest (4 lemons)

2 ounces unsalted butter (4 tablespoons), melted

For the Icing:

3 ounces cream cheese, softened

1/3 cup (1 1/4 ounce) confectioners’ sugar

About 2 tablespoons lemon juice

I recommend  making the dough and refrigerating the night before.  The dough is remarkably easy to handle this way.  To make the dough, mix together 2 cups (9 ounces) flour, sugar, salt, and yeast in the bowl of a stand mixer.  In a small sauce pan, heat the butter and milk until it is entirely melted.  Remove from heat and add the water and vanilla.  Set aside until the temperature drops to  120°F – 130°F.

Pour the milk mixture over the flour mixture and stir with a spoon until moistened.  Attach bowl to mixer and using the paddle attachment, begin to add the eggs one at a time while the mixer is on low.  Mix until just incorporated after each egg.  Stop the mixer and add 1/2 cup of the remaining flour, and continue to mix on low until the dough is smooth, 30-45 seconds.  Add 2 more tablespoons of flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

Sprinkle work surface with 1 tablespoon of flour, knead dough by hand for about 1 minute, or until no longer sticky.  1-2 tablespoons of flour can be added, if needed.  Butter a large bowl and place dough in it and cover with plastic wrap.  Let rise until doubled in size, about 1 hour.  Gently deflate the dough.  At this point, either refrigerate the well-covered dough overnight or proceed onto the next step.

Meanwhile, while dough is rising, make the lemon filling.  In a small bowl, add the sugar and lemon zest.  Using a spoon or your hand, mix together until it forms a sandy mixture.

Center a rack in the center of an oven pre-heated to 350°F.  Butter a 9 x 5 – inch loaf pan, line the bottom with parchment paper, and butter again.  Set aside.

On a lightly floured work surface roll the dough out to a 20 x 12 – inch rectangle.  Use a pastry brush (or smear with your hands) to distribute the melted butter onto the dough.  Sprinkle the lemon/sugar mixture evenly over the melted butter.  Give the mixture a gentle pat so that it sticks well.  Using a pizza cutter, cut the dough crosswise into 5 equal strips (each about 12 x 4 – inches).  Carefully stack all 5 strips of dough.  Again using the pizza cutter, cut the stack into 6 equal sections (each about 4 x 2 -inches).

Carefully place all of the stacks, widthwise, into the prepared bread pan.  Make sure the dough pieces are close/snug with each other.  There will be extra room at the end of the pan and that’s good.  The dough will rise and fill that space in.  Loosely cover with plastic wrap and let rise in a warm place until doubled in size, about 30-50 minutes, or a bit longer if the dough was refrigerated.

Bake the bread until the top is a beautiful golden brown and an instant read thermometer inserted into the center of the bread reads about 200°F, about 35 minutes.  If the bread seems to be browning too quickly and the inside is not yet done, place some aluminum foil over the bread while it continues to bake.  Transfer to a wire rack and let cool completely in pan, or else the bread will fall apart.

Gently run knife around the edges of the pan and carefully invert cooled bread into your hand, then place on a plate.  Using a wooden spoon or whisk, mix the cream cheese, confectioners’ sugar, and lemon juice together — using more or less lemon juice depending upon your desired consistency.  Drizzle over the bread.  Stores well in an airtight container.  Enjoy!

Adapted from Flo Braker’s Baking for All Occasions via Leite’s Culinaria

Thanks for stopping by!

Laurie

Read Full Post »

Chorizo and Fire-Roasted Tomato Ragout with Poached Eggs

Posted in Breakfast, tagged , , , , , on January 12, 2012| 10 Comments »

My favorite meal of the day?  Easy.  Breakfast.  I don’t recall if I’ve mentioned that before, but it’s worth repeating.  Going out for breakfast is– hands down–the best part of the day.  The morning is full of potential.  Full of promise.  Now my family may ridicule me and my Saturday morning “Time to get up and rock and roll!” mantra, but it’s the weekend and I’m ready to get out the door.  I have coffee shops to get to and patisseries to explore.  But–and I know I’ve mentioned this–the boys (Radd and Aanen) are incorrigible homebodies.  So Aria and I compromise on occassion.  And those weekend mornings that we stay home are pretty great too.  Especially when the breakfast is as delicious as this one.

You are looking at the amazing combination of chorizo sausage, fire-roasted tomatoes, smoked paprika, and poached eggs.  And yes, it tastes as wonderful as it looks.  I love this breakfast dish.  I love the tongue-tingling spice from the chorizo, the acidity of the fire-roasted tomatoes, the smoky complexity of the spices, and of course, those fantastic eggs.  Throw a dollop of harissa on top, and you have a show-stopper for breakfast or brunch.  This one has personality, in spades.

A few pointers on the ingredients:  if you don’t have all of the spices listed, don’t worry.  Use the ones from the recipe that you do have. However…I think you really will want to track down the smoked paprika.  It’s one of the keys to making this dish so tasty.  And, you will use it a lot more than you think in other recipes.  It’s that good.  For the meat, I used ground chorizo sausage.  I’m fortunate enough to live just a few blocks from an excellent co-op, and just a few miles from a year-round farmers’ market.  Both have vast selections of locally produced meats.  The chorizo I use is wonderfully spiced and perfectly salty.  I didn’t add one fleck of salt here.  If you can’t find ground chorizo, just use whatever type you can find.  Cut it into small pieces.  Like the smoked paprika, this dish relies on the unique flavors that it provides.

The Recipe: Chorizo and Fire-Roasted Tomato Ragout with Poached Eggs

(serves 4)

1 tablespoon olive oil

1 pound ground chorizo

1/4 of a large white onion, chopped

2 cloves of garlic, minced

1 tablespoon smoked paprika

1/4 teaspoon EACH of ground ginger, ground allspice, ground coriander, ground turmeric, and ground cinnamon

2 cans of fire-roasted tomatoes (preferably Muir Glen Organic)

6-8 large eggs (depending upon how many you want)

1/4 cup chopped cilantro

2 tablespoons harissa, optional

In a large skillet, heat the olive oil over medium heat.  Add the chorizo and cook a few minutes until cooked through; drain the grease.  Add the onion and garlic to the pan of chorizo and sauté for 2-3 more minutes until softened.

Lower the heat and add all of the spices: smoked paprika, ginger, allspice, coriander, turmeric, and cinnamon.  Let them toast for about 30 seconds.  Add the tomatoes.  Turn the heat up to medium and cook until the mixture has thickened slightly, about 5 minutes.

Gently crack the eggs on top of the mixture, cover, and cook until the whites are set, but the yolk are still soft.  Sprinkle with cilantro and a drizzle of harissa before serving.  Enjoy with some crusty bread!

Adapted from a recipe by Food Blogger/Chef Emily C. Swantner of Epicurean Odyssey  via The Food 52 Cookbook by Amanda Hesser and Merril Stubbs

Hope you all have a lovely weekend!

Laurie

Join me on Twitter

Read Full Post »

Oat and Maple Scones

Posted in Breakfast, tagged , , , , on January 10, 2012| 11 Comments »

Oh, I do love a good a scone.  And I’m not too fussy about the style.  I love cake-like scones with a bit of icing on the top just as much as I enjoy the crumbly biscuit-like versions.  This scone falls firmly into that second category.  It’s substantial.  Dense.  Almost ‘heavy’ (in a good way!) because of all those healthy whole grains packed into such a small treat.  But it also has a nice hint of natural sweetness from the maple syrup, which marries incredibly well with those oats.

These scones come together in a flash, so they are perfect for a lazy weekend morning.  Be sure not to overwork the dough, as the irregular cold butter chunks make for a wonderfully textured scone.  When you bake these, the cold butter leaves behind empty air pockets which add a fantastic, flakey texture.  Yes, chunks of butter are a good thing.   I decided to not put any sugar in the scone (aside from the sprinkles on top), and instead let the sweetness of the maple syrup come through.  It worked perfectly.  I like to eat these treats with a smear of butter and a little maple syrup on the side.  Enjoy!

The Recipe:  Oat and Maple Scones

(Makes 7 round scones or 6 wedges)

1 3/4 cups (235 grams) all-purpose flour

1/2 cup (80 grams) whole-wheat pastry flour

1/2 cup (53 grams) old fashioned rolled oats

3/4 teaspoon kosher salt

1 HEAPING tablespoon baking powder

1/4 cup real maple syrup

1/4 cup, plus 2 tablespoons buttermilk or milk, (use a bit more, if necessary)

3/4 cup (1 1/2 sticks) unsalted, cold butter, cut into small cubes

1 egg, beaten (for egg wash)

About 1 tablespoon turbinado sugar, for sprinkling on the tops

Preheat the oven for 400°F.  Position rack to the middle of the oven.  Line a baking sheet with parchment paper.

Add the flours, oats, baking powder, and salt together into a bowl.  Whisk them together.  With a pastry blender, a fork, or your fingers, work the butter into the flour mixture until it resembles small breadcrumbs.  (Note: a food processor can also be used, but I would recommend mixing in the oatmeal by hand at the very end, so it retains it’s shape.)  It’s ok to have some irregular chunks of butter.  In a small bowl, mix the buttermilk and maple syrup together.  Pour them into the flour mixture and either by hand, or with a rubber spatula mix it all together to form a dough.  Do not over mix.  If the mixture feels too dry, add a bit more milk.  This particular dough should not be sticky.

On a lightly floured surface, pat the dough out until it is about 1 1/4 – inches tall.  Using a 2-inch cutter cut the dough into about 7 rounds and place them on the parchment- lined baking sheet.  Or cut them into 6 larger wedges, if you don’t have a 2-inch cutter.  Using a pastry brush, top the scones with the egg wash and sprinkle with the turbinado sugar.  Bake them for 15-20 minutes, or until they are golden brown.

These scones are best if eaten on the day they are made.  They will dry out a bit after that, but certainly nothing a little smear of butter and a drizzle of maple syrup can’t help.  Enjoy!

Source:  Adapted from Breakfast, Lunch, Tea: The Many Little Meals at Rose Bakery via Smitten Kitchen

Hope you’re all having a lovely week — thanks for stopping by!

Laurie

Join me on Twitter

Read Full Post »

Stollen

Posted in Breakfast, tagged , , , , , , on December 14, 2011| 3 Comments »

Apparently this is the month I make treats that I’ve had in mind for years, but never gotten around to.  First it was this amazing chocolate mint cake that I thought about for a decade, now it’s a gorgeous stollen.  Hey, I’ve only lusted after this fantastic bread for 9 years.  I know many of you plan to entertain family and friends for the holidays, so put this one on your list.  It really stands out from the crowd.  This stollen is not only beautifully interesting, it’s absolutely delicious.  It’s loaded with good things like dried fruit, almonds, lemon and orange zest; and great things like…cognac!

The sweetness is very subtle, mostly coming through the dried fruits, though the icing is there just to make you want to keep coming back for another bite.  Though there’s a real heft, somehow the the bread stays so tender and almost delicate.  Don’t let the thought of dealing with yeast deter you here, either.  This bread may look or even seem a bit daunting, but it’s not.  The recipe is simple.  I used a stand mixer, though the entire recipe can be made in a large bowl with a wooden spoon.  It’ll take a little muscle power, but not much.  One of the reasons this bread turns out so brilliantly is due to not overworking the dough.

One final perk is that the stollen keeps well.  Of course I had a slice of it when it was still warm– because really, there was no stopping me.  It was incredible.  But here’s the thing, it was still incredible the next day and the day after that.   To store it, I simply applied plastic wrap around the cut ends and kept it in a air-tight container.  If you are busy and don’t want to deal with breakfast, this works perfectly.  Serve it along with juicy clementines and maybe even a mimosa.  Your guests will love you even more than they already do.

The Recipe:  Stollen

(makes one large wreath-shaped loaf)

5 1/2 cups unbleached all-purpose flour, sifted, plus more for work surface

6 tablespoons granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground mace

1/4 teaspoon freshly grated nutmeg

1 cup milk, warmed

1 1/4 sticks (10 tablespoons) unsalted butter, melted plus 2 more melted tablespoons for brushing, plus more for bowl

1 1/2 ounces (2 envelopes) active dry yeast or 1 ounce fresh cake yeast, dissolved in 1/4 cup warm water

3 large eggs, lightly beaten

1 1/4 cups currants soaked in 1/4 cup cognac or brandy

1 cup golden raisins and 1/4 cup dried cherries soaked in 1/4 cup orange juice

1 1/4 cups blanched almonds, chopped (see note)

3/4 cup dried apricots, chopped

Zest of 2 oranges

Zest of 1 lemon

1 cup confectioners’ sugar

3-4 tablespoons orange juice

Note:  To blanch almonds place them in a bowl and pour boiling water over them.  Let sit for a minute.  Then begin to “slip” the peelings off of them with your fingers.  Don’t let them sit in the water too long, or they will become soggy.  It’s best to blanch the almonds in advance, so they have time to dry before being mixed into the dough.

In two small bowls — soak the raisins and cherries with the orange juice and the currants with the cognac.  Set aside.  In a small saucepan with the heat on medium, combine the butter and milk until melted.  Set aside to cool for 5 minutes.

Sift together the flour, sugar, salt, mace, and nutmeg into the bowl of a stand mixer fitted with the paddle attachment.  With the mixer on low, add the milk and butter.  Add the yeast and eggs and mix until combined.   Detach the paddle attachment and put on the dough hook.  On top of the dough, sprinkle the currants, raisins, and cherries along with their soaking liquids.  Add the orange zest, lemon zest, apricots, and almonds.  Turn on the mixer and “knead”  until everything looks combined, roughly 2-3 minutes.  Be careful not to overwork the dough.

Turn dough out onto a lightly floured surface.  Knead by hand for a few seconds, adding more flour if the dough is too sticky.  Form a ball and place into a large buttered bowl.  Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours.

Punch down the dough.  On a lightly floured surface, roll dough out into a 16 x 24 rectangle and 1/4 – inch thick.  Starting with the long side,  roll the dough tightly into a long, thin cylinder.  Carefully transfer dough to a large baking sheet lined with parchment paper.  Form a wreath shape and join the ends together by pinching with fingers to make it stick.

Using a sharp kitchen shears, make cuts along the outside of the circle, in 1- inch intervals, cutting 2/3 of the way through the dough.  Twist each segment outward, forming a wreath shape.

Preheat oven to 375°F.  Cover the dough with a clean kitchen towel and let rise for about 1 hour. The dough all not rise all that much. Brush dough with remaining 2 tablespoons of melted butter.  Bake until golden brown and crusty, about 35-45 minutes.  Place baking sheet on a wire rack to cool.

Mix the confectioners’ sugar with the orange juice.  Drizzle over the stollen.  Serve warm, if desired.  Keeps very well in an airtight container and plastic wrap snug around the cut ends.  Enjoy!

Source:  Adapted from Martha Stewart’s Holiday Baking Special Issue, 2002

Thanks for stopping by Relishing It today!

Laurie

Join me on Twitter

Read Full Post »

Green Machine

Posted in Breakfast, tagged , , , , , , on November 23, 2011| 10 Comments »

G-R-E-E-N-M-A-C-H-I-N-E  Green Machine, Green Machine, Gooo….Green Machine!  This was the chant that my husband and all of his friends would yell when they were young boys playing little league baseball.  Somehow it has stuck around, though it now only is hollered on those rare occasions that Radd gets together with old friends and has a few (too many) beers.  Boys are odd.  In any case, I’ve co-opted the name for this uber healthy drink that is perfect for reviving you from that post-Thanksgiving feast coma.  “Green Machine” just rolls off the tongue more easily than “Pear, Kale, and Spinach Smoothie”.

This drink makes you feel good.  It’s loaded with delicious and nutritious greens and sweet juicy pears.  I’ve made a similar version of this smoothie with other fruits, but keep coming back to the pears.  They add the perfect smooth texture.  A few times a week I blend one of these smoothies up for lunch.  It’s filling, and to be honest, very addicting.  The flavor of the greens is present, but in a subtle way– not overpowering at all.  The banana brings it all together by adding a little more natural sweet silkiness.  I drink mine from a freezer-chilled glass mug, and it’s oh-so refreshing and good for you.  Give this one a try– you body will thank you!

The Recipe: Green Machine / Pear, Kale, and Spinach Smoothie

Serves 1

1 cup unsweetened cold almond milk

1 cup spinach

1 cup chopped kale, stems removed (any type works fine, I prefer curly kale)

1 pear, cut into large slices

1/2 banana, cut into chunks

Blend the almond milk, spinach, and kale together until smooth.  Add the pear and banana and blend again until almost uniform.  Feel free to add more or less almond milk, depending upon how thick you like it.  Serve in a chilled glass.  Enjoy!

Source:  Adapted from Joy the Baker

As always, thanks for stopping by Relishing It!

Laurie

Join me on Twitter!

Read Full Post »

Pumpkin Waffles

Posted in Breakfast, tagged , , , , , , on October 18, 2011| 8 Comments »

The title of this post might be a little misleading…mainly because it is, in fact, misleading.  These aren’t pumpkin waffles. These are Sweet Mama Winter Squash Waffles.  Aside from the fact that it doesn’t roll off the tongue, I figured ‘squash waffles’ might turn some of you away.  Here’s the thing though, these taste a lot like fresh pumpkin.  And besides, most of the canned pumpkin you find at the market contains squash.  Bet you didn’t know that.  I guess what I’m saying is, I’m comfortable with the deception.

Weekend breakfasts are one of my favorite Fall events– and yes, I consider them an event.  We aren’t in as big a rush to leave the house in the mornings as we are in the Summer.  The farmers market isn’t as picked over when we don’t get there just after sunrise.  Instead, we lounge around in the morning, watching Liverpool play soccer and drinking French-press coffee, while the kids play nearby.  My homebody boys, Aanen and Radd, really love these lazy Fall weekend mornings.

Although I was a bit deceptive at the top, I’m not when I say these waffles are near perfect.  I’ve done my best to make them more healthy by adding whole grains, smaller amounts of sugar, and just a bit of butter.  They are perfectly spiced– not too much, not too little.  I made these particular waffles from a Sweet Mama Squash, which tastes very similar to a Butter Cup.  I’ve also made them with Sugar Pie Pumpkins, as well as canned 100% organic pumpkin.  They all work well, so don’t feel that you must puree your own.  (But if you do, I have another fantastic recipe later this week for your left-over squash).  Whatever you decide to use, I strongly urge you to top them with a dollop or more (so much for healthy) of freshly whipped cream and raw turbinado sugar.  It adds such an amazing, sweet crunch.  Try these this week, you’ll end up making them all the time.

The Recipe:  Pumpkin Waffles

(Makes about 10 waffles)

1 cup white unbleached all-purpose

1 cup whole wheat flour

1/2 teaspoon kosher salt

2 teaspoons baking powder

2 tablespoons brown sugar

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1 teaspoon vanilla

2 tablespoons melted butter, plus more for waffle iron

1/2 cup winter squash or pumpkin puree

2 eggs, lightly beaten

1 1/4 cups 2% milk (add a bit more, if needed)

Do ahead:  To make the puree — Preheat oven to 375°F.  Quarter the squash or pumpkin if large or half it if smaller.  Remove the insides.  Place on a baking sheet lined with aluminum foil.  Cover with aluminum foil if quartered.  If only halved, place cut side down and you shouldn’t need to cover them.  Bake for about 45 minutes or until the squash is fork-tender.  Remove from oven and let cool a bit.   Puree in a food processor until very smooth.  Refrigerate until ready to use.

To make the waffles:  Preheat the waffles iron.  Place the dry ingredients into a large mixing bowl and whisk them together.  Add the eggs, squash puree,  2 tablespoons melted butter, vanilla, and milk.  Whisk until just mixed.  Let sit for 5 minutes.  Add more milk, if too thick.

Brush the waffles iron with a bit of melted butter.  Ladle 1/4 cup into each section of the waffle maker.  Make sure to smooth it out as much as possible.  Cook until a deep, golden brown.  Remove and let cool for a minute or so.  Top each waffle with real maple syrup, freshly whipped cream, toasted walnuts, and a sprinkle of raw turbinado sugar.  Enjoy!

Thanks for stopping by!

Laurie

Follow me on Twitter!

Read Full Post »

Apple and White Cheddar Scones

Posted in Breakfast, tagged , , , , on October 3, 2011| 12 Comments »

It’s finally apple season!  Both my children and I have done our best to make a dent in the local apple harvest over the last couple of weeks by chomping on several a day.  Minnesota’s own Honeycrisp has become our household favorite, though we’ve eaten more than our fair share of Zestars, Cortlands, and Sweet Tangos.  There are so many beautiful varieties available right now– both sweet and tart.  For me, apple season arrives just in time.  Aside from getting to take the kids out to the apple orchard for a nice Saturday event, it’s the signal that cool, crisp Autumn days are finally here.  And, to be honest, it shows up just when I think I can’t possibly eat another berry.  That’s one of the things I love about eating seasonally– just when I start to tire of one type of produce, another one comes along to freshen things up.

What you’re looking at is one of my favorites little treats– apple and white cheddar scones.  Think about that for a minute– apples and cheese.  Sweet and savory complimenting one another perfectly!  My taste buds have been craving these scones every morning, but my jeans remind me that it maybe isn’t such a good idea.  Moderation, right?   These scones are nicely tender on the inside.  While the firm, crusty exterior really gets that whole contrasting-textures thing right.  Each bite starts with a nice crunch, followed by a perfect, melt-in-your-mouth center.

I like to use a nice tart apple variety for these scones.  The recipe calls for white cheddar, though I’ve made them with regular cheddar and they’ve been just as tasty.   Another convenient thing about this recipe is that it makes a fairly small batch– just six scones.  Your jeans will be thankful for that.  You’ll want to eat these scones soon after they come out of the oven.  However, if you are unable to eat them all on the day they were made (this WILL NOT be a problem), just leave them out uncovered.  They will retain a bit more of their crunchiness that way.

The Recipe:  Apple and White Cheddar Scones

(Makes 6)

2 firm tart apples (about 1 pound, 454 grams), peeled, cored, and cut into sixteenths

1 1/2 cup all-purpose flour (195 grams)

1/4 cup  granulated sugar (52 grams)

1/2 tablespoon baking powder (7.35 grams)

1/2 teaspoon kosher salt (1 gram), plus extra for egg wash

6 tablespoons unsalted butter (85 grams) chilled and cut into 1/2-inch cubes

1/2 cup sharp white cheddar cheese (65 grams), shredded

1/4 cup heavy cream (57 grams)

2 large eggs (96 grams), at room temperature

2 teaspoons raw cane sugar  (this adds a nice crunch, substitute granulated sugar if you don’t have any)

Preheat oven to 350°F.  Position rack to center of the oven.  Line a rimmed baking sheet with parchment paper.  Place the cut apples  in a single layer onto the baking sheet and bake for 20 minutes, or until they develop a little color and are dry to the touch.  Remove from oven and let cool.

Sift the flour, sugar, baking powder, and salt together and set aside.

Place the chilled butter in the bowl of an electric mixer fitted with a paddle attachment.  Add the apples, cheese, cream, and one of the eggs.  Add the flour mixture on top of everything and mix on low until the dough just comes together.  Do not overmix.

Liberally flour a work surface and place the dough on it.  Put a little flour onto your hands and gently flatten the dough into a 6-inch circle.  Make sure the dough is even throughout, so that it bakes evenly.  Cut the circle into 6 wedges and transfer them to a lined baking sheet.

In a small bowl, beat the remaining egg with a pinch of salt.  Brush the egg wash onto each scone and sprinkle with the raw sugar.  Bake for 25-30 minutes, or until they are firm and very golden.  Transfer to a wire rack to cool.  Enjoy!

Source:  Adapted from Bill Yoses and Melissa Clarks’s The Perfect Finish Cookbook

Thanks for stopping by today!

Laurie

Follow me on Twitter

Read Full Post »

Seasonal Frittata

Posted in Breakfast, tagged , , , , , , on August 3, 2011| 5 Comments »

I love when I can make a meal entirely out of ingredients that I have on hand.  No trip to the market required.  I love it even more when everything–with the exception of the olive oil and curry powder–is organic and locally-produced.  For today’s post I made this delicious, hearty frittata by raiding only my refrigerator and pantry.  This dish works well as either a breakfast or dinner option.  Even better, its both filling and healthy.

The two major components are vegetables and fresh eggs.  The vegetables can be easily adapted to fit taste– like I did, you can use whatever you have on hand.  I used onions, potatoes, and broccoli, though summer squash or asparagus would make a tasty variation.  Since I  seem to always have ricotta salata cheese on hand, I relied on it as well.  It added a nice creaminess.   Goat cheese or feta can be substituted as well.  Finally, I wanted something a little out-of-the-ordinary, so I turned to curry powder.  The spice added a nice complexity to this dish.  We really enjoyed this simple meal, and I hope you do too.

The Recipe:  Seasonal Frittata

2 tablespoons extra-virgin olive oil,  plus more for drizzling (melted butter would work, too)

1/2 onion, chopped

8 ounces new potatoes, unpeeled, sliced very thin

8 ounces chopped broccoli (or any other seasonal vegetable you prefer)

4-5 green onions, thinly sliced

9-10 large eggs, well beaten

1 tablespoon curry powder

1/4 cup crumbled ricotta salata cheese (or goat or feta)

salt and pepper

Heat the oil in a ovenproof 12-inch skillet (cast-iron worked great) over medium – high heat.  Stir in the onions and potatoes and a big pinch of salt and pepper.  Cover and cook, stirring occasionally, until the potatoes are just cooked.  About 5 minutes.  Stir in the broccoli and green onions and cook for a few more minutes until they are soft and to your liking.    Remove half of the mixture from the pan.

Whisk the eggs together with the curry powder and pour the eggs into the skillet.  Cook over medium-low heat until the eggs are just set and there isn’t much liquid in the pan.  To make sure this happens, run a spatula underneath the perimeter of the frittata and tilt the pan so the undercooked eggs run to the underside.  You want to avoid browning the bottom of the frittata.  Top with the set aside vegetables and sprinkle with the cheese.

Place under a broiler for a couple of minutes, until the top of the frittata is puffed and set and it has a somewhat golden look to it.  Keep a watchful eye, as it can burn quickly.  Remove from the broiler and let rest for a couple of minutes.  Drizzle with olive oil and serve either warm or at room temperature.  Enjoy!

Source:  Adapted fro Heidi Swanson’s Super Natural Every Day

Thanks for stopping by today — see you soon.

Laurie

Follow me on Twitter!

Read Full Post »

« Newer Posts - Older Posts »