Category Archives: Breakfast in Bed

Breakfast in Bed: Independence Day Aebelskiver (Danish Filled Pancakes)

Post by Alison Hein.

One of my favorite pastimes is browsing the discount shops. I’m not looking for splashy, red-heeled Christian Louboutins, or even a chic Balenciaga bag. Rather, I’m searching for the new and unexpected. The inspirational and one-of-a-kind. Like pepper-shaped grill racks, old-timey cast iron cornbread pans, and even Pacman oven mitts! Imagine my delight when I recently stumbled upon the perfect aebelskiver pan, at a fraction of the retail cost.

Aebelskiver means “apple slices” in Danish. With our usual laissez faire regarding foreign languages, Americans apply this term to all little spherical pancakes, whether filled with sweet and creamy apple middles or not.

Back to the pan. Usually made from cast iron, the heavy pan contains seven small, rounded wells. The pan is heated, batter poured, and the aebelskiver are carefully flipped. Instructions suggest using two skewers, but I asked my Danish friend Helen for the real low-down: “Some use apple pieces, which are added after they are baked a little time on the first side, and a lot like them with prunes .. and I use knitting needles to turn them ;-)which I learned from my mom … we normally eat them at Christmastime, with a little sugar or marmalade alongside.”

My Chinese-American friend Yane weighed in saying she uses chopsticks to flip her aebelskiver. Eureka! We’re a cultural melting pot that allows us to prepare Danish cuisine with Asian cooking utensils, and then serve it up for America’s big birthday breakfast in bed.

Happy Fourth of July!

Ingredients

1 cup unbleached flour
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
1 tablespoon cider vinegar
2 eggs, separated
Cooking spray (or melted butter)
8 ounces (1/2 cup) strawberry jam
Confectioner’s sugar
1 cup mixed berries (strawberries, blueberries and raspberries)

Special Equipment

Aebelskiver pan

Preparation

Combine flour, baking powder and salt in large bowl. In separate small bowl, mix together milk, cider vinegar and egg yolks. Beat egg whites until stiff peaks form and fold into batter.

Place aebelskiver pan on burner over medium heat. Spray each well of the pan liberally with cooking spray (or brush with melted butter). Spoon about 1½ teaspoons of batter into each well. Then place about ½ teaspoon of strawberry jam in the center of each aebelskiver. Finally, pour another 1½ teaspoons of batter on top, being sure to entirely cover jam.

Cook for about 2 minutes, until bottom of aebelskiver is dark golden brown. Carefully flip using two skewers, or a knife and spoon, or knitting needles as is common in Denmark, or chopsticks. Continue cooking until flipped side is also golden brown, another one to two minutes. Remove from pan and keep warm while making the remainder of pancakes. Adjust heat and regrease pan as necessary while cooking. Sprinkle aebelskiver with confectioner’s sugar, garnish with berries and serve immediately.

Makes 20 to 30 aebelskiver

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Breakfast in Bed: Banana Pancakes

Post by Alison Hein.

My friend Lisa over at momalamode.net is full of creative ideas about food, fun and fashion. Almost a year ago, Lisa suggested I make Banana Pancakes in line with our Food Songs initiative. She kindly provided a link to Jack Johnson’s sultry song.

Sorry, Lisa, that it’s taken me so long to get around to this. The recent combination of rainy day weather and an overabundance of too-ripe bananas finally spurred me into action.

I like to use honey instead of sugar in my Banana Pancakes – its mellowness lets the pure fruit flavor shine through, and prevents the pancakes from becoming too “cakey”. Leave some larger pieces in your mashed bananas, if you like, for rich texture. Mushy bananas are wonderful for pancake batter, but be sure to have some perfectly ripened specimens on hand for the topping.

Lots of options for variations here, too. Add a little peanut butter to the batter (kids love this), or some toasted nuts on top. But there’s one thing you shouldn’t mess with – be sure to tune into Jack Johnson’s Banana Pancakes while you relish in your sultry breakfast in bed.

Ingredients
2 cups unbleached flour
1 tablespoon baking powder
1 teaspoon salt
2 medium overripe bananas
¼ cup honey
2 cups milk
2 eggs, separated
1 teaspoon vanilla
4 ounces (one half stick) butter, melted and slightly cooled
1 to 2 tablespoons butter, for cooking pancakes
2 firm, ripe bananas, peeled and sliced

Preparation
Combine flour, baking powder and salt in large bowl. Peel and mash overripe bananas.

In separate bowl, stir together mashed bananas, honey, milk, egg yolks and vanilla. Gradually add banana-milk mixture to dry ingredients. Slowly add melted butter to batter. Beat egg whites until stiff peaks form and fold into batter.

Place pan or griddle on burner over medium to medium high heat. Melt a small amount of butter in the pan for the first pancake. Ladle batter into pan and cook until small bubbles appear throughout pancake. Flip once with spatula and continue cooking until golden brown, one to two minutes, adding more butter and adjusting heat as necessary. Keep warm while making the remainder of pancakes. Top with banana slices. Serve hot with drizzled honey or real maple syrup.

Makes 12 to 14 4-inch pancakes.

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Breakfast in Bed: Hush Puppies

Post by Alison Hein.

Nearly 20 years ago, I took a trip to Charleston, South Carolina. I was quite taken by the stately, historic homes, tucked sideways to the street and blanketed by lush, secret gardens. The marketplace was a plethora of sights, scents and sounds – local artisans weaving sweet grass baskets, aromas of intricate spice blends, and faint lingering chords of street musicians. But most of all, I was entranced by the deep-fried mini-cornmeal cakes playfully called hush puppies. And at every restaurant we visited, I was rewarded with a steaming basket of these little babies before even seeing a menu.

Last month, I returned to Charleston, and was disappointed with the evident lack of hush puppies. When I inquired where they had gone, I was reminded that Charleston is now THE food destination in the US, and weren’t hush puppies just a tad passé?

Upon returning home, I decided to make my house THE food destination for breakfast in bed, starting with a basketful of hot, crisped hush puppies and a side of homemade honey butter. Yumm.

Hush Puppies
Oil for frying (4 to 6 cups)
2 cups corn meal
1 tablespoon baking powder
¼ cup sugar
½ teaspoon salt
1 cup milk
1 tablespoon cider vinegar
1 large egg

Equipment
Deep-fry or candy thermometer

Preparation
Pour oil at least 2 inches deep into a small, heavy pan. Heat over medium heat to approximately 360°.
In a large bowl, combine corn meal, baking powder, sugar and salt, stirring to mix. Add milk, cider vinegar and egg and mix well. Batter should be slightly thicker than pancake batter.

Use a teaspoon to measure batter. Carefully drop a teaspoon of batter into the hot oil for each hush puppy. Dip spoon into clean water after each hush puppy. This helps the batter to drop off the spoon easily. Cook about eight to ten hush puppies at a time, allowing oil to retain its temperature.

Fry the hush puppies until they have reached a deep golden brown color, about 2 to 3 minutes. They tend to flip over on their own, but give them a little push with a spoon if they don’t so they cook evenly. Remove hush puppies from pan and drain on paper towels. Serve hot with honey butter.

Honey Butter
6 tablespoons butter, softened
2 tablespoons honey

Preparation
Add softened butter to small bowl. Stir in honey and mix well. Refrigerate until ready to serve.

NOTE: Monitor oil with candy thermometer to maintain stable temperature.

Makes about 4 dozen.

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Breakfast in Bed: Irish Wheaten Bread

Post by Alison Hein.

Irish wheaten bread, or brown bread, is one of the most simple and satisfying loaves you can make. And eat, of course. As a soda bread that requires no yeast (thus no messy kneading or lengthy rising time), this recipe takes little more than the 45 minutes required for baking.

Wheaten bread is one component of the large and complicated traditional Irish breakfast, which also may include bacon, sausage, eggs, black pudding, toast, fried tomato, sautéed mushrooms and baked beans! Maybe we’ll try that someday, but I prefer my wheaten bread all on its own. A thick slice of pure, earthy bread, lightly toasted and smeared with Irish butter, is enough breakfast for me.

The outer crust becomes thick and crusty in the hot oven, leaving the wheaten bread’s innards soft and tender – a lovely contrast and perfect first bite. With so few ingredients, the hearty wheat flavor shines through. Use stoneground organic wheat flour if you can find it. Then, try it out on your fussiest eaters. You may be surprised at how much they enjoy this simple, satisfying non-traditional Irish breakfast in bed.

Ingredients
3 cups whole wheat flour
¾ cup unbleached white flour
½ teaspoon salt
1½ teaspoons baking soda
1½ cups milk (or use buttermilk instead of the milk and vinegar)
1 tablespoon cider vinegar

Preparation
Preheat oven to 425°. Pour whole wheat flour into a large bowl. Sift in unbleached white flour, salt and baking soda and stir to mix. Pour milk and vinegar into flour mixture and stir to make a soft dough. Mix just enough so that dough holds together – overmixing will cause the bread to become tough. Turn out onto a lightly floured board. Shape dough into one large mounded round and place on a lightly greased cookie sheet. Cut a thin cross in the top of the loaf, just enough so the loaf opens a little on top while baking.

Place wheaten loaf in oven and bake for about 45 minutes. When done, the bread will have a hollow sound when lightly tapped. Remove bread from oven and cool, wrapped in a light tea towel, for at least 10 minutes before slicing.

Makes 1 loaf of bread.

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Breakfast in Bed: Brown Sugar Scones

Post by Alison Hein.

Last Friday I was at my sister’s house, waiting for a washer and dryer delivery. You know the drill, right? An automated message the night before provides a 4-hour delivery window. You completely rearrange your next-day schedule, report for duty at the appropriate time, then twiddle your thumbs for three to four hours. Finally, your truck arrives.

I’m wise to this schtick, so I scouted for something to occupy my wait time. I poked around in Janet’s cabinets, shelves, and refrigerator. In search of?: a project with simple ingredients and a short, hot bake time. My quick inventory yielded the perfect answer – scones!

After searching for cinnamon for 20 minutes, I decided not to use any. Instead, I upped the amount of dark brown sugar to infuse the scones with a deep, caramel sweetness. I like to pre-score my scones before baking, to make them easy to separate without crumbling. A sugar and egg wash crisps the tops, and leaves behind a textured, crystallized taste with each bite.

18 minutes later, I took the bubbling hot scones from the oven, smeared them with lightly salted butter, and  with the last of my cooling coffee, I indulged.  Still only one hour into my wait time…

Don’t worry, Jan. I only ate one scone. Plenty left for you and your family to have a sleepy Saturday morning and a sugary breakfast in bed.

Ingredients
2¼ cups flour
½ cup dark brown sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup (one half stick) cold butter
¾ cup milk
1 tablespoon cider vinegar
2 eggs

Preparation
Preheat oven to 425°. In large bowl, mix together flour, 6 tablespoons dark brown sugar, baking powder and salt. Cut butter into small pieces and cut into dry ingredients.

Combine milk, vinegar and one egg in separate small bowl. Mix well, then add all at once to dry ingredients, stirring until just mixed in.

Turn batter out onto lightly floured board. Divide into eight equal pieces and shape into balls. Press each ball into a flat round, and place scones on lightly greased cookie sheet. Cut crosses in the top of each scone, but do not cut all the way through.

Lightly beat remaining egg, and brush on top of scones. Sprinkle with remaining 2 tablespoons of dark brown sugar. Place in oven and bake for about 18 minutes, until golden brown. Serve warm with butter.

Makes 8 scones.

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