Tag Archives: Breakfast in Bed
by: Alison Hein
Whoever first thought to pair juicy, tangy lemon with tiny, mellow poppy seeds was on to a pairing as magical as peaches and cream, or strawberries and chocolate. I was curious, and decided to do a little research. A meandering trail of interesting (yet not useful) tidbits led me full circle.
The origin of lemons is unknown, although it is believed the fruit first grew in Assam (a region in northeast India), northern Burma or China. Poppy seeds (oilseeds obtained from the opium poppy Papaver Somniferum) may have originated in Mesopotamia or Sumeria. Viewing a bunch of ancient maps online left me unable to gauge the interconnected paths of these places (clearly a project for professional historians and geographers).
Moving on, I learned that poppy seeds (which from my amateur research I determined to be far older than lemons) have been found fossilized, suggesting that Neanderthal man may have used them more than 30,000 years ago! They have been found in other ancient sites (Sumerian and Minoan), and were mentioned in an Egyptian scroll dated circa 1550 BC. According to Wikipedia, “poppy seeds have long been used as a folk remedy to aid sleeping, promote fertility and wealth, and even to provide supposed magical powers of invisibility”.
Invisibility?? At this point, I decided to give up my “research” and just trust in the magical lemon / poppy combination, perhaps even more magical than I had originally thought.
Add the teaspoon of lemon oil if you enjoy extra powerful citrus flavor. Feel free to reduce the recommended ¼ cup of poppy seeds by as much as one half for less intensity. Finally, remember to fill the prepared tin no more than ¾ full of batter to avoid fallen or flattened muffins.
Eat your Lemon Poppy Seed Muffins warm or lightly toasted, for a magical breakfast in bed…
2 cups flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
⅓ cup vegetable oil
3 eggs, lightly beaten
Juice and grated rind on one lemon
1 teaspoon lemon oil or lemon flavoring (optional)
½ cup sour cream
¼ cup poppy seeds
Preheat oven to 350°. In large bowl, mix together flour, sugar, baking powder, and salt. Add milk to dry ingredients, stirring to mix in evenly. Add vegetable oil in the same manner, then the beaten eggs, lemon juice and rind, and lemon oil. Fold in sour cream, then poppy seeds.
Pour into greased or papered muffin tin. Bake for 30 to 35 minutes until lightly golden, or until toothpick in center comes out clean.
Makes 12 muffins
Post by Alison Hein.
The glorious weather we’ve been having has put me in a bit of a funk: beautiful, sunny days + low humidity + perfect temperatures + shorter days = end of summer. 🙁 🙁
So I turn to the perfect pick-me-up – peach pie! There are a few good things the close of August brings, and one of my top picks is luscious, ruby-red, drippingly sweet peaches.
This time I’ve made my pie open face, but the recipe yields enough dough to place a top crust on, if you like (freeze any extra pie dough for a future quick dessert or savory quiche). If your peaches are extra sweet, use a little less sugar. If they’re extra juicy, add a touch more flour.
At this time of year, I recommend acquiring a few more peaches than needed, just in case you nibble some away before preparing your peachy, perfect, pick-me-up breakfast in bed. J
1 cup flour
½ teaspoon salt
2 tablespoons plus 1 teaspoon ice cold water
⅓ cup unsalted butter, cold, cut into small cubes
4 to 5 large, ripe peaches
¼ to ½ cup sugar
¼ teaspoon cinnamon
1 teaspoon vanilla
¼ cup flour
To make crust, sift together flour and salt. Remove half of the flour mixture and add to a separate small bowl. Add water to flour mixture and stir to make a paste. Cut butter into small cubes and cut into remaining flour mixture, using a pastry cutter or two forks. Mix all ingredients together until a smooth, uniform dough forms. Split dough in half. Wrap in plastic wrap and refrigerate about 30 minutes before rolling.
Preheat oven to 350°. Remove dough from refrigerator. Gently roll out one piece of dough on a lightly floured board, adding more flour as needed to prevent sticking. Roll dough to form an approximate 12-inch round. Place dough in pie dish. Trim edges and crimp with the tines of a fork.
To make filling, peel peaches by cutting a small “x” in the bottom of the fruit. Carefully drop the peaches into boiling water and blanch for up to one minute. Remove peaches from pot and immerse in ice water. Peel off peach skin starting at the “x’. Slice peaches by cutting lengthwise to the pit, and pulling slices away from pit. Place peach slices in a large bowl. Stir in sugar, cinnamon, vanilla and flour. Pour filling into prepared pie crust.
Place pie in oven and bake for 50 to 60 minutes until crust and topping is golden brown. Serve warm with whipped cream or vanilla ice cream, if you like.
Makes 1 pie.
Post by: Alison Hein.
Ever try using a giant, meaty Portobello mushroom as a base for your breakfast eggs? Well, you should! Portobellos are large and stuffable. Their dense texture and earthy flavor make them filling and satisfying – a particularly nice ingredient for a vegetarian meal.
In this recipe, I recommend acquiring a Portobello with its stem intact. You can finely dice the stem and sauté it along with a bit of delicate shallot, and tangy sun-dried tomato. Scramble some eggs, add chopped spinach and melted cheddar. Voila! An entire meal stuffed into a mushroom.
Don’t concern yourself about whether it’s Portobello, portabella, or portobella – they’re all the same thing – an overgrown relative of the common button mushroom, and the perfect base for your breakfast in bed.
NOTE: If you’re interested in reading up on the history of these tasty giants, take a look at the info on Foodtimeline.org
1 large Portobello mushroom, with stem attached
1 to 2 tablespoons olive oil
1 shallot, finely diced
1 tablespoon chopped sun-dried tomato
2 eggs, beaten
Salt and pepper, to taste
¼ cup cooked chopped spinach, warmed
1 slice sharp cheddar cheese
Preheat oven to 350°. Clean and trim Portobello mushroom. Remove stem by pushing firmly to one side, then the other. Chop stem into a fine dice and set aside.
Brush the outside of the Portobello with a little olive oil. Place in an ovenproof dish and bake until cooked through but firm, about 15 to 20 minutes.
In the meantime, heat the remaining olive oil in a small frying pan over medium heat. Add diced mushroom stem, shallot and sun-dried tomato. Sautee until softened but not browned, about 2 to 3 minutes. Reduce heat to low and add beaten eggs to pan. Continue to cook on low, gently folding and lifting egg mixture until cooked. Season with salt and pepper.
To assemble the Portobello, spread cooked spinach on top of the baked mushroom. Top with egg mixture and cheddar cheese. Place under the broiler until cheese is melted, less than one minute. Serve immediately.
Makes 1 stuffed mushroom.