Tag Archives: Breakfast Recipes
Post by Alison Hein.
The big Game Day fast approaches. Time to think about Super Bowl breakfast or brunch. This year I chose to go with the Seahawks to honor the lovely and bountiful Evergreen State.
Washington is the source for many fine food products, including many varieties of fruit, grain, and seafood. But the local wild salmon ranks among the best in the world. Add a little smoke to the fish, and you’ve got the perfect partner for a traditional savory Breton crêpe. Earthy, buckwheat flour complements the lush, buttery salmon. Creamy crème fraîche adds a luxurious note, and fresh, green dill brings color and balance.
If you are not accustomed to working with buckwheat (which is no relation to wheat and a great gluten-free option), it may take you awhile to get used to the consistency of the batter. Thick and grainy when first mixed, it tends to separate as it sits. Be sure to stir the batter often as you cook up a batch of crêpes. Even if you’re not expecting a big crowd, go ahead and cook the whole batch. Then, lay each crêpe on a piece of parchment paper, stack them up and slip them into a plastic bag, then freeze them for future use.
Whether you’re rooting for New England or Seattle, I hope you start the day with this lovely, bountiful breakfast in bed.
1¼ cups buckwheat flour
¼ teaspoon salt
1/4 cup vegetable oil, plus additional for frying
¾ cup milk
1¼ cups water
4 ounces smoked wild salmon
¼ cup crème fraîche (or sour cream)
1 bunch fresh dill
Add buckwheat flour and salt to a large bowl. Add eggs, vegetable oil, milk and water and whisk until smooth batter forms. Add additional water for a thinner batter, if you like.
Heat a 10-inch-diameter nonstick pan over medium-high heat. Brush pan with oil. Add ¼ cup of batter to pan, tilting to coat bottom. Cook crêpe until golden on bottom, 30 to 45 seconds, adjusting heat as necessary to prevent burning.
Using a spatula or butter knife, flip crêpe and continue to cook until dark gold, about 1 minute longer. Keep warm, while continuing the process with the remainder of batter.
To serve, delicately roll crêpe into a long cylinder. Place about ¼ of an ounce of smoked salmon on the rolled crêpe, then top with a teaspoon of crème fraîche and a sprig of dill. Repeat with remaining crêpes.
Makes 12 – 16 crêpes.
Post by Alison Hein.
If I close my eyes, I can smell tangy citrus mingling with the aroma of warm butterscotch. A feathery light, golden yellow cake appears in my mind, glistening with a sweet drizzly glaze, sparkling with lemon zest – my mother’s unique and lovely Lemon Bundt Cake.
My mother, Evelyn, cooked with the hands of her mother before her, and her mother’s mother before that. Flavors, methods, timing so ingrained, memories and tradition moving seamlessly from generation to generation. No written recipes required.
So, while I like to imagine I am the kind of baker who can exactly replicate flavors from memory, my cake is a second runner up to Mom’s. Nevertheless, this cake is permeated with pure, fresh lemon juice and intriguing bits of tangy rind. Nothing more than a dusting of powdered sugar is needed to finish this moist, golden bundt. If you like, a sweet confectionary glaze with just-squeezed lemon juice is also lovely sometimes.
To make the glaze, pour some powdered sugar into a bowl (start with ½ cup and make more as needed) and add just enough lemon juice to make a thick but pourable substance. Pour the liquid on top of the cake, and allow it to drizzle down the sides a little without touching the plate. When set (wait at least 30 minutes), the sweet, drippy patterns are nearly irresistible and add a touch of elegance to this simple cake.
In the morning, delicately toast a slice or two and serve them with hot tea or coffee for a memorable breakfast in bed.
½ cup butter, softened
1 cup sugar
Juice and grated rind on one lemon
1½ teaspoons lemon oil or lemon flavoring
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
In large bowl, cream together butter and sugar. Add eggs and mix well. Stir in lemon juice, rind and oil. Sift together flour, baking powder, baking soda and salt. Add dry ingredients to batter, alternating with milk, stirring gently after each addition until batter is thick and creamy. Pour batter into greased tube pan. Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean. Let cool for 10 minutes in pan before inverting. Sprinkle with powdered sugar, or cover with lemon glaze.
Post by Alison Hein.
Artichokes, whose dusty green sharp-leaved plants protect their tender succulent centers, are actually a species of thistle. They are native to the Mediterranean area, and have been cultivated as food since at least the ancient Greek and Roman periods. Somehow, they made their way through Spain into France, then to the US in the 19th century – to California by Spanish immigrants and to Louisiana by the French.
If you’ve every painstakingly worked your way through dozens and dozens of spiky outer leaves to reveal the thistly choke-protected base of an artichoke, then diligently scraped away the tiny, splintery bracts to reach the exquisite, savory heart, and nibbled your way through that delicious, delicate orb, you’ll know why these thistles are beloved the world over.
These days, artichoke rounds can be purchased already cleaned and stacked neatly in cans making it simple to indulge in this delicacy on a daily basis. Artichokes are rich in antioxidants and low in calories. Gently warmed, topped with a poached egg and a sprinkling of buttered bread crumbs, Artichoke eggs make a tender, succulent breakfast in bed.
2 artichoke bottoms
4 tablespoons butter
3 tablespoons plain breadcrumbs
Salt and pepper to taste
Heat artichoke bottoms in a slow oven and keep warm while preparing eggs and breadcrumbs.
Melt butter in heavy saucepan and continue to cook until browned. Add breadcrumbs and continue to cook until crispy, another minute or two. Set aside.
Eggs should be as fresh as possible for perfect poaching. To poach eggs, fill a heavy saucepan with enough water to cover eggs (3 to 4 inches) and heat until very hot and simmering, but not boiling. Break eggs into individual small dishes. Or you can use an egg poacher. Carefully pour the first egg into the simmering water. Immediately use a wooden spoon to wrap the cooking white around the egg yolk to prevent the white from feathering. Repeat the process with the second egg, and cook for about four minutes, until the white is firm but the yolk is still soft. Remove from pan with a slotted spoon and drain. Trim edges if necessary.
Place each egg on top of an artichoke bottom. Season with salt and pepper to taste. Sprinkle with buttered breadcrumbs and serve immediately.
Makes 2 servings.
Post by Alison Hein.
My sweet little German cousin Nina recently visited us with her charming boyfriend, Michael. Two weeks after their departure, I received a large, intriguing envelope postmarked Munich. Inside I found Grandma’s German Cookbook by Birgit Hamm and Linn Schmidt, which contains an extensive and authentic array of traditional recipes. Nina and Michael had also annotated, peppering the pages with bits of information, advice, and favorites. Smack in the center of the book was Kaiserschmarrn – a much beloved Austrian and Bavarian indulgence, and one which I had not considered in quite some time.
Etymology for this butter-crisped, shredded pancake is interesting. Kaiser for emperor, and schmarrn for a word which means mishmash, or mess. Stories abound regarding how this dish came into being, but I prefer to think of it as a happy accident – a crêpe gone awry, miraculously rescued by an innovative (or desperate!) chef and transformed into a delicacy fit for a king.
Crisp, beaten egg whites aerate the batter and keep the Kaiserschmarrn light. Use a gentle hand folding them into the somewhat thick batter to retain the airiness. There are many variations to this delectable recipe – replace cream with milk for a thinner result, or add extra sugar to the batter for a cake-like feel. Serve with fruit, or sweet sauce; soak the raisins in apple juice instead of rum; or dust the Kaiserschmarrn with sugar and caramelize it under the broiler. Or, perhaps best of all, dress your crispy Kaiserschmarrn with powdered sugar and eat it straight from the pan for a breakfast in bed that’s fit for a king.
¼ cup golden raisins
1 tablespoon rum
3 eggs, separated
½ cup heavy cream
¾ cup flour
2 tablespoons sugar
¼ teaspoon salt
2 tablespoons butter
Powdered sugar, for dusting
Place golden raisins into a small bowl. Cover with rum and let sit for 15 to 30 minutes.
In large bowl, beat egg whites until stiff peaks form. Set aside. In separate bowl, whisk together egg yolks, heavy cream, flour, sugar and salt until thick and smooth. Fold beaten egg whites gently into batter.
Place a 12–inch diameter heavy frying pan on stove over medium heat. Add butter to pan. When melted, pour in batter to cover. Sprinkle rum-soaked raisins on top. Continue to cook over medium heat. When batter begins to set, gently tear and push apart the dough (using a wooden spatula) into bite-sized pieces. Flip pieces to cook other side. Cook until lightly browned and crisped. Sprinkle with powdered sugar and serve immediately.
Makes 1 Kaiserschmarrn; or 2 servings.
Post by Alison Hein.
For several months now, I’ve enjoyed making the crisp, salty Prosciutto Egg Cups my friend Michele told me about. So much so, in fact, that I wanted to experiment with the recipe to change them up a little. What if I whisked eggs with some seasonings instead of cracking them whole into the center of the prosciutto?
I was fumbling with exactly how I should season these imaginary eggs – savory herbs? Spicy pepper? Perhaps some thin-sliced mushrooms? when I had an ‘aha’ moment. A friendly stranger told me about the most divine lemon ricotta pancakes she had enjoyed at the Stoneacre Pantry in Newport, Rhode Island. That was it! I would put an Italian slant on my whisked eggs, adding lemony ricotta cheese, a dash of parmesan, and a sprig of fresh, green basil.
The ricotta-laced eggs emerged from the oven all puffed up and popover like – their warm insides a delightful cheesy fluff; a savory cheesecake. The salty exterior provided a crispy counterpoint to the delicate melt-in-your-mouth middle. If you decide to make your egg cups without their prosciutto wrapper, be sure to add a generous amount of salt to the egg mixture before baking or they may taste a bit bland.
And, if you’re wondering about those divine pancakes, well, frankly, so am I. On to the next experiment, and hopefully, the next divine breakfast in bed.
2 pieces prosciutto
¼ cup ricotta cheese
1 tablespoon parmesan cheese
1 teaspoon lemon juice
Fresh basil leaves, for garnish
Fresh ground black pepper, to taste
Preheat oven to 350°. Lightly spray a muffin tin with cooking spray (for as many eggs as you plan to make). Arrange a piece of prosciutto in each muffin cup, wrapping around the sides and covering the bottom to form a closed bowl.
Crack the eggs into a small bowl and whisk until thick and frothy. Stir is ricotta cheese, parmesan cheese and lemon juice. Whisk until smooth and pour egg mixture into prosciutto-lined muffin cups. Grind some fresh black peppercorns onto the top of the egg mixture. Place in oven and bake for around 20 minutes until egg is cooked firm. Carefully scoop out eggs with a large spoon. Garnish with fresh basil and serve hot.
Makes 2 servings.