Tag Archives: Breakfast
Post by Alison Hein.
My husband and I were just leaving our favorite local Italian restaurant recently when the owner stopped us. “Merry Christmas!”, Antoinette said, as she raced after us and thrust a jaunty red-packaged Panettone in our direction. I happily accepted the gift, as the holiday season would be incomplete without at least one of these airy, fruit-filled sweet breads added to my holiday larder.
Sadly, the abundance of homemade temptations during this season – from cookies to chocolate to cheesecake – is often so overwhelming that the poor panettone may be overlooked. In this case, I will make French toast, or what I like to call Italian PaneToast.
Panettone is tall (6 to 7 inches) and is typically shaped like a chef’s toque. Its airy, angel food cake-like consistency comes from the long and slow rising process of the dough which can last several days. Traditional varieties include both dark and golden raisins, candied orange, citron and lemon zest. Less common types may include chocolate, chestnuts, or other types of fruit.
Open the package and a spicy citrus-vanilla scent is released. The panettone is so flavor-filled that only egg and milk are needed for the toast. (Well, maybe just a drop of alcohol, too, as it’s traditional to serve panettone with a sweet cordial. ;-)) Cut the bread in thick wedges – the sweet bread’s dough is so light and airy that the custardy toast browns to perfection in mere minutes.
There are many intriguing legends about the origin of panettone, from a nobleman posing as a pastry chef for love of a baker’s daughter, to a young kitchen assistant inventing the sweet bread when the chief cook had no Christmas dessert to offer. Start your own intriguing legend, with a new holiday tradition of Italian PaneToast breakfast in bed.
1 cup milk
1 tablespoon Frangelico or Amaretto (optional)
8 wedge-slices Panettone
2 to 4 tablespoons butter
Confectioner’s sugar, for garnish
In large, shallow bowl, whisk together milk and eggs. Add Frangelico or Amaretto if using. Dip panettone slices into the egg mixture, turning once to completely saturate. Melt 2 tablespoons of butter in heavy skillet. Add panettone and cook over medium to medium-low heat, turning once, until golden and cooked through, about 5 to 7 minutes, adding more butter as needed. Place two slices of Panetonne on each of 4 plates, sprinkle lightly with confectioner’s sugar if you like. Serve warm with maple syrup.
Makes 4 servings.
Post by Alison Hein.
Masa harina, a Latin American dough made from hominy, gives these sweet corn cakes a smooth, full-bodied texture and distinctive flavor. Then, whole sweet corn kernels add little pops of pure maize when you dig in for a bite. These elements are especially nice when serving the corn cakes chilled, as we do here, then alluringly topped with smoky salmon and parslied sour cream. Wonderful for breakfast or brunch, but toss together a side salad and you’ve got a light, refreshing summer meal.
Prepare the batter in advance and fry these babies up just like pancakes. Put them in the refrigerator to chill, or, if you want, stop right here and serve them warm with salted butter and Vermont maple syrup.
Parslied sour cream appears elegant and time-consuming, yet it’s a cinch to whip up – simply toss all the ingredients in a blender and mix until smooth. It looks lovely, keeps well in the refrigerator, and its creamy herbal base adds fresh pizzazz (try it on baked potatoes, or even sandwiches).
All you need is a little smoked salmon, for a super summery meal – a sweet and smoky breakfast in bed.
Sweet Corn Cakes
1 cup masa harina, or substitute cornmeal
½ cup unbleached white flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups milk
2 tablespoons honey
1 cup sweet corn kernels, fresh or frozen
Dash of cayenne
2 to 3 tablespoons corn oil, for frying
Combine masa harina, flour, baking powder and salt in large bowl. In separate bowl, stir together milk, egg and honey. Gradually add milk mixture to dry ingredients, stirring frequently, until well-mixed. Fold in corn kernels and cayenne.
Heat oil in heavy pan or griddle on burner over medium to medium high heat. Ladle ¼ cup of batter into pan for each corn cake. Cook one to two minutes per side, flipping once, until corn cakes are lightly browned and crisped. Add more oil and adjust heat as necessary. Serve hot with butter and real maple syrup, or chill and top with smoked salmon and parslied sour cream.
Makes approximately 10 sweet corn cakes.
NOTE: For gluten-free corn cakes, replace the white flour with an equal amount of masa harina.
Parslied Sour Cream
1 cup sour cream
¼ cup parsley (flat leaf or curly)
1 teaspoon lemon juice
½ teaspoon lemon oil (optional)
Salt and pepper to taste
Add all ingredients to blender or food processor and mix together until smooth. Store in the refrigerator until ready to use.
Makes approximately one cup of parslied sour cream.
Sweet Corn Cakes with Smoked Salmon and Parslied Sour Cream
2 sweet corn cakes
1 to 2 tablespoons parslied sour cream
4 ounces smoked salmon
Additional parsley for garnish (optional)
Place corn cakes on plates. Spread about two teaspoonfuls of parslied sour cream on top of each cake, and top with smoked salmon. Garnish with a dot of sour cream and parsley sprig, if you like.
Makes 2 servings.