CLOSE
Tags Posts tagged with "Let’s Eat"

Let’s Eat

by -
0 526
Cheesy Asparagus Tart

By Heidi Sutton

You can almost feel spring in the air, and with the warmer weather comes delicious, delectable foods. From casseroles, tarts and omelets to fresh fruits and wholesome vegetables, a change of season offers something to look forward to for nearly every foodie. 

Two spring dishes that are sure to impress for brunch are a Cheesy Asparagus Tart and Herbed Spanish Omelet. The tart has melted cheese, cooked asparagus and an under layer of puff pastry baked to golden brown perfection while the omelet features potatoes, fresh spring herbs and red onions. 

Cheesy Asparagus Tart

Cheesy Asparagus Tart

YIELD:Serves 8

INGREDIENTS:

5 cups water

1 pound asparagus

ice water

2 teaspoons vegetable oil

1/4 teaspoon salt, plus additional, to taste, divided

1/4 teaspoon pepper, plus additional, to taste, divided

flour, for dusting

1 sheet frozen puff pastry, thawed

1 cup grated fontina cheese

1 cup grated gruyere cheese

1 tablespoon shallot, minced

2 egg yolks

3 tablespoons milk

1/4 teaspoon nutmeg

1 lemon, zest only

DIRECTIONS:

Heat oven to 400 F. In large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green. Drain asparagus and soak in ice water. In large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined. Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with fork. Bake about 12 minutes, or until golden brown. Cool slightly on baking sheet.

In large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg and salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture. Bake 5 minutes, or until cheese has melted. Sprinkle lemon zest over tart and serve.

Herbed Spanish Omelet

Herbed Spanish Omelet

YIELD: Makes 4 servings

INGREDIENTS:

1 pound potatoes, peeled and diced

water

2 tablespoons extra-virgin olive oil

1/2 cup diced red onion

2 cloves garlic, minced

4 large whole eggs, lightly beaten

2 egg whites, lightly beaten

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh chives

salt, to taste (optional)

DIRECTIONS:

Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well. In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes. Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden. If desired, brown top under toaster oven. 

by -
0 636
Lucky Shamrock Cookies. Photo from Family Features

By Heidi Sutton

St. Patrick’s Day may call to mind hearty meals and pots o’ gold, but that doesn’t mean sweets can’t be part of the equation, too. If you’re in a crunch for St. Patrick’s Day and need something glowing with green, these two desserts are sure to have everyone coming back for seconds. 

Served with a tall glass of milk, these Lucky Shamrock Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor and this green Minty Shake is a cold, refreshing way to honor the colorful tradition. 

Lucky Shamrock Cookies

Lucky Shamrock Cookies. Photo from Family Features

YIELD: Makes 24 cookies

INGREDIENTS:

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1 1/4 cups sugar

2 eggs

30 drops green food coloring

1 teaspoon peppermint extract

1 package (12 ounces) chocolate chips

DIRECTIONS:

Heat oven to 375 F. In large bowl, mix flour, baking soda and salt until blended. Set aside. In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined. 

Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet. Bake 11 to 14 minutes, or until edges are lightly browned. Cool on wire racks.

Minty Shake

Minty Shake. Photo from Family Features

YIELD: Serves 1

INGREDIENTS:

1 cup whipping cream

1/2 teaspoon peppermint extract

2 teaspoons powdered sugar

1/2 cup milk

1 3/4 ounces Baileys Irish Cream liqueur

3 scoops mint chocolate chip ice cream

chocolate syrup

chopped sugar cookies, for garnish           

pistachios, for garnish

mint chocolate candy, for garnish

green sanding sugar for garnish (optional)

green sprinkles for garnish (optional)

maraschino cherry for garnish (optional)

DIRECTIONS:

Using mixer, whisk whipping cream until soft peaks form. Add peppermint extract and powdered sugar; mix until well blended. Set aside. In blender, blend milk, liqueur and ice cream until smooth. Drizzle chocolate syrup inside soda glass. Pour ice cream mixture into glass. Top with whipped cream and garnish with cookies, pistachios and mint chocolate candy, if desired. Garnishes can also include green sanding sugar, green sprinkles and a cherry on top.

by -
0 975
Corned Beef and Cabbage

By Heidi Sutton

The luck of the Irish and all things green are celebrated on St. Patrick’s Day, which is on March 17 every year. Initially a day to honor St. Patrick, the patron saint of Ireland, over time the holiday has evolved into a rejoicing of Irish heritage and culture. Of course, no celebration would be complete without delicious food.

Corned Beef and Cabbage

Recipe courtesy of New York City Food cookbook by Arthur Schwartz

Corned Beef and Cabbage

YIELD: Serves 6 to 8

INGREDIENTS:

1 4- to 5-pound corned beef brisket

1 teaspoon pickling spices

1 head cabbage

2 pounds boiling potatoes

6 to 8 small carrots (optional)

Parsnips (optional)

Turnips (optional)

DIRECTIONS:

Place the corned beef in a pot that holds at least 5 quarts of water. Cover completely with cold water. Place over high heat and bring to a simmer. As soon as bubbles start to break on the surface of the water, adjust the heat so the water simmers very, very gently. With a slotted spoon, skim off the residue that accumulates on the surface. 

When the residue stops coming to the surface, add the pickling spices. Continue to cook, with bubbles just gently breaking on the surface, for 3 to 4 hours, until fork tender. The meat can be safely held in its water for about 2 hours; reheat gently. Cook the vegetables until fork tender in separate pots of boiling fresh water or, especially for the cabbage, use some of the water in which the corned beef was cooked.

Slice the corned beef and serve with  mustard and/or horseradish on a platter, surrounded with some of the vegetables or with vegetables in a separate bowl.

Grandma Freeley’s Irish Soda Bread

Recipe courtesy of Mark T. Freeley, Esq.

Irish Soda Bread

YIELD: Makes 1 bread

INGREDIENTS:

2 cups bread flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 cup sugar

1 teaspoon salt

1 tablespoon caraway seeds

2 tablespoons butter

1 cup raisins

1 egg

1 cup buttermilk

DIRECTIONS:

Preheat oven to 375 degrees. Sift flour, baking soda, baking powder, sugar and salt in a bowl. Stir in the caraway seeds, cut in the butter with a knife until the mix looks like coarse ground grain and stir in the raisins. Beat the egg into the buttermilk, pour into center of bowl, mix in the dry ingredients and turn dough onto a lightly floured board. Knead lightly into a ball and place into a round casserole. Slash the ball with an X. Brush bread with an egg beaten with 1 tablespoon water. Bake for one hour. Test with a toothpick for doneness. Let set for 10 minutes and remove from casserole onto a wire rack to cool.

by -
0 877
Lemon Poppy Seed Pound Cake

By Heidi Sutton

Why is pound cake called pound cake? Recognized as one of the dessert world’s most versatile cakes, it is believed to have originated in England in the first half of the 18th century and initially weighed four pounds — a pound of each of four ingredients: flour, butter, eggs, and sugar. These days the recipe has been modified to be a lighter, richer dessert with a prominent butter flavor. 

In honor of National Pound Cake Day on March 4, try the following recipes in celebration of the pound cake’s long history. They actually taste better the next day, so you can make it ahead. They also freeze beautifully. Whether you like lemon, orange or chocolate, here are three pound cakes worth their weight.

Lemon Poppy Seed Pound Cake

Recipe courtesy of The Pampered Chef

YIELD: Makes 1 cake or 6 mini pound cakes

INGREDIENTS:

1 1⁄2 cups all-purpose flour

1 1⁄2 cups granulated sugar

2 tablespoons lemon zest

2 tablespoons poppy seeds

1 teaspoon baking powder

1⁄2 teaspoon salt

3⁄4 cup (11⁄2 sticks) unsalted butter, softened (do not substitute margarine)

4 ounces cream cheese, softened

4 eggs

2 tablespoons milk

1 teaspoon vanilla extract

Powdered sugar (optional)

DIRECTIONS:

Preheat oven to 325 F. Spray a 10-inch Bundt pan with nonstick cooking spray. Combine flour, granulated sugar, lemon zest, poppy seeds, baking powder, and salt in a medium mixing bowl; mix well. In a large mixing bowl, beat butter and cream cheese on high speed of handheld mixer for 1 minute, or until blended (mixture will form a stiff paste).

In a small batter bowl, whisk eggs, milk and vanilla until blended. Add egg mixture to cream cheese mixture in four additions, beating 2 minutes after each addition. (Do not undermix). Pour batter into pan. Bake 55 to 60 minutes or until cake tester inserted near the center comes out clean. Cool cake in pan 10 minutes. Loosen cake from sides of pan; carefully invert onto a stackable cooking rack, keeping pan over cake. Cool completely. Place cake on serving platter. Sprinkle with powdered sugar or prepare glaze, if desired.

For glaze: Combine 11⁄2 cups powdered sugar and enough lemon juice to make a thick frosting. Spread glaze over top of cake. Garnish with lemon zest.

Orange Juice Pound Cake 

YIELD: Makes 1 cake

INGREDIENTS:

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups sugar

4 eggs

1 tablespoon orange peel

1 teaspoon vanilla extract

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh orange juice

Powdered sugar

DIRECTIONS:

Preheat oven to 350 F. Grease a 10-inch Bundt pan. Beat butter and sugar until fluffy. Add eggs, one at a time. Add orange peel and vanilla extract. In a medium bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with orange juice. Beat 2 more minutes. Spoon batter into pan. Bake for 55 minutes or until cake tester inserted near the center comes out clean. Cool in pan for 10 minutes, then remove cake from pan onto rack to cool completely. Sprinkle with powdered sugar.

Mahogany Pound Cake

YIELD: Makes 1 cake

INGREDIENTS:

2 1/2 cups flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup (two sticks) unsalted butter, softened

1 1/2 cups sugar

1 cup brown sugar

1 teaspoon vanilla extract

6 eggs, separated

1 cup sour cream

DIRECTIONS:

Preheat oven to 325 F. Stir together flour, cocoa, baking powder, and baking soda; set aside. In a large bowl, cream butter, sugars and vanilla extract until fluffy. Add egg yolks one at a time, beating well after each. Beat in sour cream alternately with dry ingredients.  In a medium bowl beat egg whites until stiff. Carefully fold into batter until no whites show. Pour batter into a 10-inch greased Bundt pan. Bake for 1 hour and 20 minutes or until cake tester comes out clean. Cool in pan for 10 minutes, then remove cake from pan onto rack. Let cool completely before serving.

by -
0 794
Fresh Bing Cherry Upside-Down Cake

By Heidi Sutton

The month of February has a few important events to celebrate. In the United States, one such event is Presidents’ Day, which this year will be observed on Monday, February 20. Presidents’ Day honors both George Washington and Abraham Lincoln, two influential presidents who were born in February.

Some may recall a legend about George Washington and a cherry tree, as it’s one of the most popular tales tied to the nation’s first president. 

The original story has a young George receiving a hatchet as a gift when he is six years old. Young George ends up using it to cut into his father’s cherry tree. After discovering the damage, George’s father confronts him. Rather than lie, George admits to his wrongdoing. George’s father commends him for his honesty, indicating that honesty has more value than a cherry tree.

While no one is suggesting to cut down a cherry tree this month in honor of George Washington, the value of this tale and lesson can be celebrated symbolically with this tasty recipe for “Fresh Bing Cherry Upside-Down Cake” courtesy of The California Cherry Board.

Fresh Bing Cherry Upside-Down Cake

YIELD: Serves 8

INGREDIENTS:

Fruit Layer:

4 tablespoons unsalted butter

3⁄4 cup firmly packed light brown sugar

2 tablespoons pineapple juice

1⁄2 pound (about 2 cups) Bing cherries, rinsed, pitted and halved

1⁄4 fresh pineapple, peeled, cored and cut into 1/2-inch chunks (you will need 8-10)

Cake:

1⁄2 cup (1 cube) unsalted butter, softened

3⁄4 cup sugar

2 eggs

2 teaspoons vanilla

11⁄2 cups flour

2  teaspoons baking powder

1⁄4 teaspoon salt

2⁄3 cup whole milk

Whipped cream topping (optional)

DIRECTIONS:

Preheat oven to 350 F. Lightly butter or spray with non-stick spray, a 9-inch standard round cake pan.

For the fruit layer, melt the butter in a wide skillet, add the sugar, and stir until it is melted and begins to bubble. Whisk in the pineapple juice, stirring until smooth. Pour this mixture into the bottom of the prepared pan.

In the bottom of the prepared cake pan, arrange the cherries cut side down in a circle, pressing down lightly to adhere. Add a second circle of cherries inside of the first ring. Place pineapple chunks in a circle inside of the cherry rings and another circle of pineapple chunks, if there is room. Place a cherry half (or halves) to fill in the center of the cake.

For the cake, beat the butter with the sugar until fluffy. Beat in the eggs, one at a time, and the vanilla until smooth. Mix the flour with the baking powder and salt. Add the flour alternately with the milk, mixing until just combined. Pour batter over fruit and spread evenly.

Bake for 40 to 45 minutes until golden brown, and a toothpick inserted in the center comes out clean. Let stand 5 minutes and invert onto a sheet pan. Drizzle any lingering caramel over top. Cut into slices and serve topped with whipped cream, if desired. 

by -
0 1664
Traditional Carrot Cake

By Heidi Sutton

In honor of National Carrot Cake Day, Feb. 3, here is a traditional take on the timeless treat using everyday ingredients. This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting. Then try this cream cheese bar recipe that combines the spiced sweetness of traditional carrot cake with creamy, smooth cheesecake for an irresistible dessert.

Traditional Carrot Cake

Traditional Carrot Cake

YIELD: Makes 10 to 12 servings

INGREDIENTS:

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon baking powder

1 cup vegetable oil

1 1/4 cups sugar

3 eggs

1 1/2 cups carrots, shredded

1 cup crushed pineapple with juice

2/3 cup walnuts

Frosting:

2 packages (8 ounces each) cream cheese

3/4 cup butter, softened

1 teaspoon vanilla extract

5 1/2 cups powdered sugar

DIRECTIONS:

Heat oven to 350 F. In large bowl, sift flour, baking soda, salt, cinnamon and baking powder. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple. Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.

Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.

To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth. Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.

Carrot Cake Swirled Cream Cheese Bars

Carrot Cake Swirled Cream Cheese Bars

YIELD: Makes 24 bars

INGREDIENTS:

1 cup plus 2 tablespoons flour, divided

2 cups sugar, divided

1 1/2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 teaspoon salt

2/3 cup vegetable oil

4 eggs, divided

2 teaspoons vanilla extract

1 1/2 cups finely grated carrots

3 packages (8 ounces each) cream cheese, softened

1/4 cup milk

1 teaspoon lemon extract

DIRECTIONS:

Preheat oven to 325°F. Mix 1 cup each of flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13×9-inch baking pan. Reserve remaining batter. Set aside.

Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.

Drop spoonfuls of cream cheese mixture and reserved carrot cake batter, alternately, over carrot cake batter in pan. Cut through several times with knife for marble effect.

Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

by -
0 756
Flourless chocolate cookies

By Heidi Sutton

Sometimes when your inner chocolate lover comes out, it’s time for a chocolate cookie. The following recipe for “Flourless Chocolate Cookies” from Danielle Rye’s “Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion” (Rock Point) offers the added benefit of being flourless. That means that even those with gluten allergies or intolerances can indulge.

What if you could replicate the taste of hot chocolate in a cookie? That’s just what happens with the next recipe for “Hot Chocolate Cookies” courtesy of creator Rachel Perry and American Lifestyle magazine. Enjoy them on their own, or paired with a mug of hot cocoa. 

Flourless Chocolate Cookies

Flourless chocolate cookies

YIELD: Makes 24 to 36 cookies

INGREDIENTS:

3 cups powdered sugar

3⁄4 natural unsweetened cocoa powder

1⁄2 teaspoon espresso powder (optional)

1⁄4 teaspoon salt

2 large egg whites, at room temperature

1 large egg, at room temperature

11⁄2 teaspoons pure vanilla extract

DIRECTIONS:

Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

In a large mixing bowl, sift the powdered sugar and unsweetened cocoa powder together, then whisk in the instant espresso powder (if using) and salt until well combined. Set aside. 

In a separate mixing bowl, whisk together the egg whites, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients, and stir until the mixture is fully combined and smooth.

Using a 1-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake for 11 to 14 minutes, or until the tops of the cookies are set. Remove from the oven, and allow the cookies to cool completely on the baking sheets. Store the cookies in an airtight container at room temperature for up to 5 days. 

Hot Chocolate Cookies

Hot Chocolate Cookies

YIELD: Makes 24 cookies

INGREDIENTS:

1⁄2 cup butter

1 12-ounce bag semisweet chocolate chips

11⁄4 cup light brown sugar

3 large eggs

2 teaspoons vanilla extract

1⁄4 cup unsweetened cocoa powder

11⁄2 cups all-purpose flour

11⁄2 teaspoons baking powder

1⁄4 teaspoon salt

8 ounces semisweet baking chocolate, cut into 1-inch pieces

12 large marshmallows, sliced in half

DIRECTIONS:

Place the butter and chocolate chips in a microwave-safe bowl, and heat on high for 1 minute. Stir, and then heat for 30 seconds; repeat until chocolate is melted. Beat the brown sugar, eggs, and vanilla extract together on medium speed, and then blend in the chocolate mixture. Add the cocoa powder, flour, baking powder, and salt, and mix on low until combined. Cover bowl with plastic wrap, and refrigerate for 2 hours.

Preheat oven to 325 F. Line two cookie sheets with parchment paper. Scoop 12 tablespoons of dough onto each cookie sheet. Bake for 12 minutes, remove from oven, and top each cookie with 1 piece of chocolate and 1 piece of marshmallow. Bake for another 4 minutes, and let cool for 5 minutes before placing on wire racks to cool completely.

by -
0 678
Teriyaki-Glazed Salmon with Stir-Fried Vegetables

By Heidi Sutton

Integrating more seafood into your diet can be a delicious and nutritious way to improve your health. Salmon, in particular, is good for your heart and provides a variety of nutrients that help keep your body functioning. It is also very delicious.

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

Recipe courtesy of the National Heart, Lung, and Blood Institute

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

YIELD: Makes 4 servings

INGREDIENTS:

Salmon:

2 tablespoons light teriyaki sauce

1/4 cup mirin or sweet rice wine

2 tablespoons rice vinegar

2 tablespoons scallions, rinsed and minced

1 1/2 tablespoons ginger, minced

12 ounces salmon fillets, cut into four portions (3 ounces each)

Vegetables:

1 bag (12 ounces) frozen vegetables stir-fry

1/2 tablespoon peanut oil or vegetable oil

1/2 tablespoon garlic, minced (about 1 clove)

1 tablespoon ginger, minced

1 tablespoon scallions, rinsed and minced

1 tablespoon light soy sauce

DIRECTIONS:

Preheat oven to 350 F.

To prepare salmon: Mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10-15 minutes. Remove salmon from marinade. Place salmon on baking sheet. Bake 10-15 minutes, or until fish flakes easily with fork in thickest part and reaches minimum internal temperature of 145 F.

To prepare vegetables: Thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes. In large wok or saute pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30-60 seconds. Add vegetables and continue stir-frying 2-3 minutes, or until heated through. Add soy sauce. 

Serve one piece of salmon with 1 cup vegetables.

Feta Roasted Salmon and Tomatoes

Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian

Feta Roasted Salmon and Tomatoes

YIELD: Makes 4 servings

INGREDIENTS:

Nonstick cooking spray

3 cups halved cherry tomatoes

2 teaspoons olive oil

1 teaspoon minced garlic

1/2 teaspoon oregano or dill weed

1/4 teaspoon salt

1/2 teaspoon coarsely ground black pepper, divided

1 1/2 pounds salmon fillets, cut into four serving-size pieces

1 cup (4 ounces) crumbled feta cheese

DIRECTIONS:

Preheat oven to 425 F. Line 18-by-13-by-1-inch baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside. In medium bowl, toss tomatoes, olive oil, garlic, oregano or dill weed, salt and 1/4 teaspoon pepper. Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork.

Place salmon on serving plates. Spoon tomato mixture over top.

by -
0 530
Belgium-style waffles

By Heidi Sutton

‘Tis the season for frost and snow, which means coming downstairs in the morning to a chilly home. One way to rally the troops out of bed when it’s cold and snowy is to reward them with a sweet breakfast. Classic crepes, Belgian-style waffles or homemade muffins can be just what’s needed on blustery days.

Classic Crepes

Classic Crepes

 

YIELD: Makes 10 crepes

INGREDIENTS: 

3 large eggs

1 1/2 cups milk

3 tablespoons vegetable oil

1 cup all purpose flour

2 tablespoons sugar

1⁄4 teaspoon fine salt

Confectioner’s sugar(optional)

DIRECTIONS:

Combine first six ingredients in a large bowl. Heat an 8-inch (or larger) nonstick pan over medium heat. Add 1⁄2 teaspoon butter to coat the bottom of the pan. Pour 1⁄3 cup batter into the center of the pan and swirl to spread evenly. Once the bottom side is golden in color, flip it with a spatula and cook the other side for about 15 seconds. Repeat with the remaining batter, adding 1⁄2 teaspoon of butter/oil for every crepe. If the batter thickens over time, add a little milk. You can keep the ready ones warm on a plate in the oven at low temperature. Spread each crepe with jam (or filling of your choice) and roll it from one side to the other. Dust with confectioner’s sugar before serving if desired.

Belgian-Style Waffles

Belgian-style waffles

YIELD: Makes 8 waffles

INGREDIENTS:

8 waffles

2 1/4 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups milk

1 cup butter, melted

3 large eggs, slightly beaten

1 tablespoon vanilla extract

DIRECTIONS:

Combine flour, sugar baking powder and salt in bowl; mix well. Combine milk, melted butter, eggs and vanilla in another bowl; mix well. Stir wet ingredients into dry ingredients. Cook batter in Belgian waffle maker according to manufacturer’s directions. Serve warm with butter and maple syrup, or desired toppings.

Triple Chocolate Muffins

Triple Chocolate Muffins

YIELD: Makes 12 muffins

INGREDIENTS: 

1 3⁄4 cups all-purpose flour

1⁄3 cup unsweetened cocoa powder

2 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 cup semisweet chocolate chips

1⁄2 cup white chocolate chips

2 large eggs beaten

1 1⁄4 cup sour cream

6 tablespoons packed brown sugar

6 tablespoons unsalted butter, melted

DIRECTIONS:

Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners. Sift the flour, cocoa, baking powder, and baking soda into a large bowl. Add the semisweet and white chocolate chips, and stir. Place the eggs, sour cream, sugar, and melted butter in a separate mixing bowl, and mix well. Add the wet ingredients to the dry ingredients, and stir gently until just combined. 

Using two spoons, divide the batter evenly among the paper liners and bake in the preheated oven for 20 minutes, or until well risen and firm to the touch. Remove from the oven and serve warm, or place on a cooling rack and let cool.

by -
0 1070
Latkes

Potato pancakes are traditionally served during Chanukah celebrations. This dish is often referred to as “latkes,” a Yiddish word that loosely translates to “little oily thing.” Potato pancakes are not exclusive to Jewish celebrations and cuisine. Germans have their own variation called “kartoffelpuffer” that can be served with sour cream, applesauce or smoked salmon. The Irish have “boxty,” which may be made with a combination of shredded potato and mashed potato before being fried. Many potato pancake recipes are quite similar. They involve only a few ingredients and fry up in a flash. Some chefs recommend draining the shredded potato prior to cooking so that the pancakes will fry up crispy and not be soggy or break apart.

Enjoy this recipe for Latkes, courtesy of AllRecipes.com

Latkes

YIELD: Serves 12

INGREDIENTS:

3 large potatoes, peeled and shredded

1 small onion, shredded

3 large eggs

1 teaspoon salt

2 tablespoons all-purpose flour, or as needed

1/2 cup vegetable oil

DIRECTIONS:

1. Place the potatoes and onion into a bowl, and stir in eggs, salt and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.

2. Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.

3. Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

Prev1...111213...14Next Page 12 of 14
TBR News Media is your local news and entertainment website.
We provide you with the latest breaking news and information for your community.
Contact us: [email protected]

Most Viewed

©