Tag Archives: Recipes
Breakfast in Bed – Allie’s Cake
Post by Alison Hein.
While I was researching historical material for Milk Toast for last week’s post, I became engrossed in Maria Parloa’s The Appledore Cook Book. Leafing through an online copy, the recipe for Allie’s Cake intrigued me, as my husband and his family call me “Ali”. Who was Ms. Parloa? Who was Allie? As usual, one food mystery begets another, but here’s what little I learned:
Ms. Parloa was born in Massachusetts on September 25, 1843 and little is known about her early life. She became an orphan at a young age, and learned to cook in private homes and small hotels. She died at age 65, and during her lifetime accomplished many impressive feats, especially for a woman of her era. She:
- Wrote several cookbooks.
- Began two cooking schools and was associated with the Boston Cooking School.
- Is credited with the first published tomato soup recipe – Tomato Chowder – which appeared in The Appledore Cook Book.
- Was part owner of the Ladies Home Journal, and wrote regularly for it from 1891 on.
- Spent several years in France studying cooking techniques.
- Raised two orphaned girls in her home in her later years.
Of “Allie”, there was no further word. Setting out to modernize the recipe, I made several changes. First off, ingredients and preparation steps had to be separated. Next, I added a couple of eggs (who bakes a cake with no eggs?), swapped out saleratus (the predecessor of baking soda and baking powder) for baking powder, and reduced the amount of raisins (Allie wanted to use almost 4 cups!). I also determined that a “moderate oven” would be 350°, and specified a baking time.
The end result was a rich and dark, moist and fruity cake – an engaging cross between gingerbread and scones. Somewhere during this process I think “Allie’s” cake became “Ali’s” cake, and breakfast in bed became an ode to Maria Parloa and the mysterious Allie.
Ingredients
¼ pound (1 stick) butter, softened
1 cup sugar
2 eggs
1 cup molasses
1 cup buttermilk
3 cups flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon cloves
½ teaspoon salt
2 cups raisins
Preparation
Preheat oven to 350°.
In a large bowl, beat butter and sugar together until thick and creamy. Add eggs one at a time until well-blended. Mix in molasses and buttermilk.
Mix all dry ingredients (flour, baking powder, cinnamon, cloves and salt) together in a separate small bowl. Stir dry ingredients into the batter, about one cupful at a time, until thoroughly blended. Stir in raisins.
Pour batter into a greased cake pan. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean and the cake begins to pull away from the side of the pan. Let cool on rack for 30 minutes. Remove cake from pan and invert onto serving plate.
Makes 1 large cake, about 20 slices.
Breakfast in Bed – Fig n’Feta Toast
Post by: Alison Hein
Here’s another wondrous idea from my friend Iva – Fig n’Feta Toast. Who knew the flavors of fig and feta go together like peanut butter and jelly, like salt and pepper, like prosciutto and melon? It’s a perfect pairing, a delicate secret, an idea I wish I’d thought of. 😉
In Iva’s native Albania, breakfast can be as easy as toasting a thick slice of crusty bread, then schmearing with a swipe of butter, a dollop of fig marmalade, and a generous hunk of creamy feta cheese. It’s warm and toasty, sweet and salty. I gobbled mine up in seconds.
I was able to purchase a good fig spread in a local specialty grocery, but if you can’t find any, try ordering online. Dalmatia Imports makes a very nice fig spread (as well as other interesting fruit condiments and tapenades) which can be ordered from igourmet.com. There is hardly any sweetener added, so the spread has a rich, natural fruit flavor. Try it, and you will soon find yourself experimenting – fig spread adds sweetness and dimension to sandwiches, pastries, cheese dips, even ice cream!
But for now let’s stick with breakfast. Iva recommends a tall glass of steamed milk to go with the Fig n’Feta Toast. “No coffee. Just steamed milk,” she says. “I know it’s not a common drink in this country, but it perfectly complements the sweet and salty, fruity and cheesy toast.”
What have you got to lose? Try Iva’s perfect pairing of fig n’feta for a wondrous breakfast in bed!
Ingredients
4 slices thick bread
1 tablespoon butter
2 tablespoons fig marmalade, jam, or spread
4 slices feta cheese
Preparation
Toast bread to a light golden brown. Spread butter evenly on toast slices. Top with fig spread and a slice of feta cheese. Serve while still warm, accompanied by fruit and a glass of steamed milk.
Makes 2 servings.
Breakfast in Bed: Cheese Grits
Post by Alison Hein.
Years ago you could only find grits, or ground corn cooked porridge-like, in the southern United States. Luckily for us northerners, this delectable, creamy dish has become more prominent in our area. To me, grits tastes like a heavenly cross between polenta and popcorn. When cooked slowly with milk instead of water, it makes a perfect bed upon which to place your favorite breakfast food.
As with other grains, cooking grits takes a bit of patience. You must bring the milk (or water) to a boil, then find the perfect simmering temperature to bring your grits to a creamy (not burnt) finish. I strongly recommend looking for traditional stone-ground grits with no additives. It may take a few minutes longer to prepare, but the natural flavors are extraordinary. Try ordering online if you can’t find these locally. My favorite purveyor is Palmetto Farms, a family-owned South Carolina tradition since the 1930s.
Grits have long been considered a homey breakfast dish, but can be enjoyed for dinner, too – serve them as a simple side with a pat of butter, or spruce them up by stirring in chicken stock, cheese, fried onions, or bacon. Try the Carolina classic shrimp and grits – a mournful of creamy corn grits, topped with plump seasoned and sautéed shellfish – astoundingly easy to prepare, yet deep and rich in flavor.
In this breakfast recipe, I add spunky grated cheddar to the grits as they cease simmering. Then I fry up a couple of crispy eggs to place on top, and complete with some fresh, green parsley sprigs for color and punch in my heavenly breakfast in bed.
Ingredients
2 cups milk
½ cup grits
Salt and pepper, to taste
½ cup grated cheddar cheese
1 tablespoon olive oil
2 eggs
Fresh parsley, for garnish
Preparation
Pour milk into a medium heavy saucepan over medium heat. Bring to a boil, stirring occasionally. Stir in grits and a dash of salt. Reduce heat to simmer. Cover and cook for 15 to 20 minutes, stirring occasionally, until grits are thick and creamy. Stir in grated cheddar cheese and keep warm until ready to serve.
To make eggs, heat olive oil in large, heavy frying pan over medium low heat. Crack eggs into pan one at a time, making sure to leave enough space between the eggs so the whites don’t run together. Season liberally with salt and pepper. Cook each egg until white is solid, edges are beginning to crisp and yolk is still soft, about 4 minutes.
Spoon cheese grits into two bowls. Top each serving with a fried egg. Garnish with parsley and serve immediately.
Makes 2 servings
Breakfast in Bed – Cheesecake
Post by Alison Hein.
From the depths of my ancient recipe box, buried beneath layers of tattered newspaper clippings and scribbled notes, I found the remnants of an old family favorite – cheesecake! Trouble was, this recipe was jotted down in an abbreviated fashion – omitting minor details such as oven temperature settings, baking time, and order of mixing ingredients.
Trial, tribulation, and a faint stirring of memories finally resulted in a successful product. I altered it a bit, increasing the amount of fresh lemon juice, and topping with fresh cherries instead of additional graham cracker crumbs.
It takes time to bake this cake, and some babysitting during the process. The top may crack a little, and a natural depression will form after cooling. Never fear – this is the perfect spot for piling on a bunch of ruby ripe fruit. Add a spot of whipped cream, if you like, and cherish the details of this family favorite breakfast in bed.
Ingredients
Cake
1 tablespoon butter
2 to 4 ounces graham crackers
2 pounds cream cheese, softened
1 cup sugar
4 eggs
1 cup sour cream
1 tablespoon fresh lemon juice
½ teaspoon salt
Topping
2 cups sour cream
¼ cup sugar
1 egg
1 tablespoon fresh lemon juice
1 dry pint fresh fruit, such as cherries or strawberries, for topping
Whipped cream, for garnish (optional)
Special Equipment
Spring-form pan
Preparation
Preheat oven to 325°. Place graham crackers in a sealable plastic bag. Break into crumbs using a tool (rolling pin, pan, etc.) to crush crackers. Generously grease a large spring-form pan with the tablespoon of butter. Cover butter with graham cracker crumbs and set aside.
To make cake, add cream cheese, sugar, eggs, sour cream, lemon juice and salt to a food processor. Cream together until smooth and light. Slowly pour cake batter into prepared pan. Use a spatula to smooth top. Place in the oven and bake for 45 to 55 minutes, until cake is still slightly wobbly, but set.
To make topping, mix together remaining sour cream, sugar, egg and lemon juice until smooth. Remove cake from oven and pour topping over cake. Bake for an additional 25 to 30 minutes until cake and topping are set. Remove from oven, let cool, then refrigerate at least 12 hours before serving. Top with fresh fruit, and garnish with whipped cream, if you like.
Makes 1 large cake, about 10 to 12 slices
Breakfast in Bed – Scalloped Tomatoes
Post by Alison Hein.
If you’re a fan of the grilled cheese sandwich / tomato soup combo, you will love this old-fashioned treat straight out of the annals of Grandma’s recipe book. As children, my sister and I were amazed by the first bite of shockingly sweet pudding-like tomato bread, followed by the verge to savory with a finish of glorious melted cheese. Our grandma would make us each an individual dish, which we would gobble down for breakfast, lunch, dinner or anytime in between.
Merriam-Webster has this to say about the transitive verb “scallop”:
[from the use of a scallop shell as a baking dish] : to bake in a sauce usually covered with seasoned bread or cracker crumbs <scalloped potatoes>
I like to make my own croutons for this recipe. Make extra for salads or stuffing. Drop the herbs and garlic for a more puddingly sweet version, or skip the sugar for an old-fashioned breakfast in bed even Grandma would approve.
Ingredients
2 thick slices of stale crusty bread (about 1 cup)
¼ cup olive oil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
Cooking spray
2 large tomatoes (about 1½ – 2 cups, or 1 14.4-ounce can diced or stewed tomatoes)
1 clove garlic, chopped (optional)
1 tablespoon sugar
Salt and pepper, to taste
½ cup grated mozzarella (or other) cheese
Fresh chives, for garnish
Preparation
To make croutons, preheat oven to 350°. Cut bread into ½-inch cubes. Toss with 3 tablespoons olive oil and stir in basil, oregano and parsley. Spread out on a baking sheet and bake until crisped, stirring occasionally, about 20 minutes. Spray 2 small ramekins or baking dishes and set aside.
Fill a heavy pot with enough water to cover tomatoes and bring to a boil. Blanch tomatoes for less than one minute. Remove tomatoes from water, cool, and peel off skins. Chop tomatoes into small cubes, and allow to drain, reserving tomato juice.
Heat remaining 1 tablespoon olive oil in heavy saucepan over medium heat. Add garlic and sauté until golden, 1 to 2 minutes. Add tomato, sugar, salt and pepper. Cook until lightly bubbling, then reduce heat and simmer for 25 to 30 minutes, adding reserved tomato juice if sauce becomes too thick. Remove from heat.
Toss croutons into tomato mixture, stir in cheese, then scoop into prepared ramekins. Bake in the oven until hot and bubbling, about 30 minutes. Garnish with fresh chives and serve hot.
Makes 2 servings.
