|
Index of Recipes
A Trio of Breakfast Spreads
Apple Butter
Apple Cake
Apple Galette
Apple Pecan Pancakes with Apple Spice Syrup
Asparagus
Frittata
Bacon
and Cornmeal Waffles
Bacon and Egg
"Muffins"
Baked French
Toast
Baked Fruit
Compote
Banana
Cinnamon Pancakes
Bean Patties with Tomato Relish
Beignets
Belgian Waffles (Vlaamse Wafels, Gaufres a la Flamande)
Biscotti
Blini
Blueberry
Blintzes
Boston Brown
Bread
Brazilian Honey Bread (Pao de Mel)
Breakfast
Burritos
Brioche
Broiled Grapefruit with Sherry
Buttermilk
Pancakes
Caramel Bananas
Challah
(Braided Egg Bread)
Cheddar
Cheese Scones
Cheese Popovers
Chicken
Livers in Red Wine
Chinese Five-Spice Eggs (Wu Xiang o Dan)
Chinese Scrambled Eggs with Shrimp
Chocolate
Almond Spread
Chocolate
Chip Pancakes
Chocolate
Walnut Bread
Clafoutis
Corned Beef Hash
Cottage
Cheese Pancakes
Crab and
Artichoke Eggs
Crab Omelet
Creamed Chipped Beef on Toast (SOS)
Crumpets
Curried Eggs
Danish Bacon and Egg Cake (Flaeskeaeggekage)
"Danish" Pastry
Deviled Kidneys
Dried Cherry
Scones
"Dutch Baby"
Pancake
Dutch Meat-Filled Pancake (Gevulde Pannekoek)
Easy Pumpkin
Bread
Eggs Benedict
Eggs Blackstone
Eggs Florentine
Eggs Poached
in Wine
Eggs Sofrito
Eggs Stuffed with Smoked Salmon
Fettuccine
Frittata
Finnan Haddie
French Toast
Waffles
Fresh Corn
Fritters
Fresh
Strawberry Bread
Fruit Gratin
German Potato Pancakes (Kartoffelpuffer)
Gingerbread
Pancakes
Granola
Greek
Scrambled Eggs
Grilled
Kippered Herring
Grilled Tomatoes and Green Onions
Ham Loaf
Ham Steak
with Bananas
Herbed Cheese
Toast
Herbed Scrambled Eggs with Asparagus
Hot Cross Buns
Huevos Rancheros (Eggs Ranch Style)
Indian Scrambled Eggs (Ande ki Bhorji)
Irish Eggs
Kentucky Scramble
Lemon Ginger
Muffins
Lemon Pancakes
Low-Fat
Blueberry Muffins
Low-Fat
Cheese Muffins
More breakfast recipes
>
You can make these spreads in advance and let your house guests toast their own
English muffins or bagels. You might even get to sleep late if they tiptoe.
A Trio of Breakfast Spreads
Low-Fat Chocolate Almond Spread
1/2 cup (125 ml) low-fat ricotta
3 Tbs (45 ml) cocoa powder
2 Tbs (30 ml) sugar
1/2 tsp (2 ml) almond extract
Blend all ingredients together. Refrigerate until ready to serve. Makes about
1/2 cup (125 ml).
Strawberry Spread
8 oz (225 g) cream cheese, softened
3 Tbs (45 ml) sugar
1/2 cup (125 ml) coarsely chopped fresh strawberries
Blend all ingredients together. Refrigerate until ready to serve. Makes about 1
1/2 cups (375 ml).
Peanut Butter and Honey Spread
8 oz (225 g) cream cheese, softened
1/4 cup (60 ml) peanut butter
3 Tbs (45 ml) honey
1/2 tsp (2 ml) ground cinnamon
Blend all ingredients together. Refrigerate until ready to serve. Makes about 1
1/2 cups (375 ml).
Return to the Index of Recipes
If your grandmother made apple butter, she probably used a recipe very similar
to this one.
Apple Butter
4 lbs (2 Kg) Jonathan, Winesap, or other full-flavored cooking apples
2 cups (500 ml) apple cider or water
6 cups (1.5 L) white or brown sugar, or more to taste
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground cloves
1/4 tsp (1 ml) ground allspice
Grated rind and juice of 2 lemons
Remove the stems and cut apples in quarters. There is no need to peel or core
the fruit. Combine the apples with the cider or water in a large pot and bring
to a boil over moderate heat. Simmer covered for 30 minutes, or until the fruit
is soft. Put the cooked apples through a food mill or fine strainer, discarding
the seeds and skin. Add the remaining ingredients and cook over low heat,
stirring constantly, until the sugar is dissolved. Continue to cook uncovered,
stirring frequently, until the butter forms a sheet when dropped from a spoon.
To test for doneness, place a small quantity on a plate. If a small ring of
liquid separates around the edge of the apple butter, continue cooking until no
ring forms. Pour into hot sterilized jars and seal tightly. Makes about 10 cups
(2.5 L).
Return to the Index of Recipes
Here is this quick, easy, and delicious treat for your breakfast guests.
Apple Cake
1 egg
2/3 cup (160 ml) milk
1/4 cup (60 ml) melted butter
1 tsp (5 ml) vanilla extract
2 cups (500 ml) flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
4 apples, peeled, cored, and thinly sliced
2 tsp (10 ml) cinnamon mixed with 2 Tbs (30 ml) sugar
Mix the egg, milk, butter, and vanilla together in a small bowl. Combine the
flour, sugar, baking powder, and salt in a mixing bowl and add the egg mixture.
Mix with just a few strokes until combined. Pour into a greased 9-inch (23 cm)
cake pan at least 2 inches (5 cm) deep. Arrange the apple slices on top of the
batter and sprinkle with the cinnamon sugar. Bake in a preheated 375F (190C)
oven for 25 to 30 minutes, until a toothpick inserted in the center comes out
clean. Serve warm or at room temperature. Makes on 9-inch (23 cm) cake to serve
6 to 8.
Return to the Index of Recipes
This French version of apple pie proves that we can eat light and healthy and
still feel like we're splurging.
Apple Galette
1 tsp (5 ml) olive oil
4 Tbs (60 ml) chilled butter, cut into small pieces
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
5 Tbs (75 ml) ice water
2 large baking apples, peeled, cored, and sliced very thin
2 Tbs (30 ml) honey
1 Tbs (15 ml) lemon juice
1/2 tsp (2 ml) dried thyme leaves
Brush the olive oil onto a cookie sheet with no sides, or on the bottom of a
jelly roll pan. Combine the butter, flour, and salt in a food processor and
pulse until a coarse meal is formed. Add the water and process until the dough
forms a ball. Form the dough into a thick, flat disk, wrap in plastic wrap, and
refrigerate for 30 minutes. Roll out the dough directly on the oiled cookie
sheet, forming a circle about 14 inches (35 cm) in diameter. Combine the apples,
honey, lemon juice, and thyme in a bowl and toss to combine well. Arrange the
apple slices on the pastry, leaving a 1 to 2 inch (3 to 5 cm) border all around.
Fold the border over the apples to form a rustic crust. Pour any remaining
honey-lemon juice mixture over the apples. Bake in a preheated 400F (200C) oven
for about 1 hour, until the crust is golden brown and the apples are tender.
Serves 6 to 8.
Return to the Index of Recipes
These pancakes and the accompanying syrup will make you think you're having
apple pie for breakfast.
Apple Pecan Pancakes with Apple Spice Syrup
1 cup (250 ml) all-purpose flour
2 Tbs (30 ml) brown sugar
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
3/4 cup (180 ml) plus 2 Tbs (30 ml) milk
2 eggs, separated, whites stiffly beaten
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) peeled and finely chopped apple
1/2 cup (125 ml) finely chopped pecans
Combine the flour, brown sugar, baking powder, salt, and cinnamon in a mixing
bowl. Stir in the milk, egg yolks, and vanilla. Fold in the apple, pecans, and
beaten egg whites. Using a 1/4 cup (60 ml) measure, drop onto a hot, lightly
greased griddle or skillet. Turn when bubbles form on the surface and the edges
are golden brown. Serve with apple spice syrup (recipe below). Makes 12
pancakes.
Apple Spice Syrup
1/4 cup (60 ml) packed brown sugar
2 Tbs (30 ml) cornstarch (cornflour)
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground nutmeg
2 cups (500 ml) apple juice or cider
Combine the brown sugar, cornstarch, and spices in a saucepan and mix well. Add
the juice and stir over moderate heat until the syrup boils and is slightly
thickened. Cool slightly before serving. Makes 2 cups (500 ml).
Return to the Index of Recipes
This Italian-style omelet is an elegant way to serve breakfast or brunch. You
can safely double this recipe, using a larger skillet, if you are feeding a
crowd.
Asparagus Frittata
1 lb (500 g) fresh asparagus, washed, trimmed of tough ends, and cut into 1 inch
(2 cm) pieces
2 Tbs (30 ml) olive oil
2 to 3 shallots, finely chopped
6 eggs
1/2 cup (125 ml) Parmesan cheese
1/4 cup (60 ml) shredded basil leaves
Salt and freshly ground pepper to taste
Cook the asparagus in enough boiling salted water to cover for 2 minutes. Drain
and rinse under cold water and set aside. Heat the oil in a heavy non-stick 10
inch (25 cm) skillet over moderate heat. Saute the shallots until translucent,
about 3 to 4 minutes. Add the asparagus and saute an additional 2 minutes.
Combine the remaining ingredients in a bowl and beat to thoroughly combine. Pour
the egg mixture into the skillet and cook, scraping the sides and bottom
occasionally with a spatula, until the bottom has set. Place the skillet under a
preheated broiler until the top has set. Be careful not to burn the top. Invert
onto a serving platter and cut into wedges to serve. Serve hot, warm, or at room
temperature. Serves 4.
Return to the Index of Recipes
To be perfectly honest, I haven't made these waffles for years, but I still
think they're the best I've ever had. The bacon cooks along with the waffles and
the fat is absorbed by the batter, so if your diet will allow an extra dose of
fat and cholesterol occasionally, these can't be beat.
Bacon and Cornmeal Waffles
1 cup (250 ml) all-purpose flour
1 cup (250 ml) yellow cornmeal
1 Tbs (15 ml) sugar
2 1/2 tsp (12 ml) double-acting baking powder
1/2 tsp (2 ml) salt
2 eggs, lightly beaten
1 3/4 cups (440 ml) milk
4 Tbs (60 ml) butter, melted
6 thin slices of bacon, cut in half
Sift the dry ingredients together. Stir in the milk, eggs, and melted butter,
stirring as little as possible to thoroughly mix the ingredients. Pour the
batter into a preheated waffle iron and lay two half slices of bacon on each
waffle. Cook according to the manufacturer's instructions, or until steam no
longer escapes from the waffle iron. Makes 6 waffles.
Return to the Index of Recipes
This dish really is simple, but it's an interesting variation on the old bacon
and eggs theme. It will be particularly popular with the youngsters you feed.
Bacon and Egg "Muffins"
For each serving:
1-2 slices bacon
1-2 eggs
1-2 Tbs (15-30 ml) Mexican-style tomato salsa (optional)
Salt and freshly ground pepper to taste
Fry, broil, or microwave the bacon until about half done. Form into a ring and
place in a well greased muffin pan so that it lines the side of the "muffin."
Break an egg into the center and top with the optional salsa. Season with salt
and pepper and bake in a preheated 350F (180C) oven for about 10 minutes, until
the eggs are set. Serves 1.
Return to the Index of Recipes
I have seen many recipes for this type of breakfast casserole which include
sausage, cheese, and yes, even the dreaded canned condensed stuff. I like this
one for its purity and simplicity.
Baked French Toast
1 loaf French bread (baguette) cut into slices about 1 inch (3 cm) thick, or
about 8 slices white sandwich bread
6 eggs
1 1/2 cups (375 ml) milk
1 1/2 cups (375 ml) heavy cream or half-and-half
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) cinnamon
A grating of fresh nutmeg
1 cup (250 ml) brown sugar
1 cup (250 ml) chopped pecans or walnuts
Layer the slices of bread in a greased 9-inch (23 cm) square baking pan. Whisk
together the eggs, milk, cream, vanilla, cinnamon, and nutmeg and pour over the
bread. Cover and refrigerate overnight. In the morning, mix together the brown
sugar and chopped nuts and sprinkle over the bread. Bake in a preheated 350F
(180C) oven for 50 to 60 minutes, until puffed and golden. Serves 6 to 8.
Return to the Index of Recipes
Nothing beats fresh fruit for breakfast, and this dish can easily be assembled
the night before and popped into the oven the next morning.
Baked Fruit Compote
8-12 small peaches, apples, or pears, peeled,
cored, and quartered
2/3 cup (160 ml) red wine or water
2/3 cup (160 ml) sugar
1/2 lemon or lime, thinly sliced and seeded
1 stick cinnamon
3 whole cloves
1/4 tsp (1 ml) salt
1 star anise (optional)
6 whole black peppercorns (optional)
Place the fruit in a baking dish. Combine the remaining ingredients in a
saucepan and heat until the sugar is dissolved-do not boil. Pour the liquid over
the fruit and bake covered in a preheated 350F (180C) oven until the fruit is
tender, 20 to 40 minutes, depending on the ripeness of the fruit. Serve warm,
chilled, or at room temperature. Serves 4 to 6.
Return to the Index of Recipes
This recipe hails from Jamaica, as one might guess from the accompanying butter
rum sauce. Consider serving this dish for dessert as well as at the breakfast
table.
Banana Cinnamon Pancakes
1 cup (250 ml) all-purpose flour
1 1/4 tsp (6 ml) baking powder
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) salt
1 cup (250 ml) milk
1/4 cup (60 ml) packed dark brown sugar
2 Tbs (30 ml) vegetable oil
1 egg
1 tsp (5 ml) vanilla extract
2-3 bananas, peeled and mashed
Combine the dry ingredients in a mixing bowl. In a separate bowl mix together
the milk, sugar, oil, egg, and vanilla extract. Add to the dry ingredients and
mix until almost smooth. Add the bananas, stirring to combine, and allow the
batter to rest for 30 minutes. For each pancake, pour about 1/4 cup (60 ml) of
the batter onto a lightly greased non-stick skillet over moderate heat. Cook
until small bubbles form on the surface, about 1 minute. Turn the pancakes and
cook an additional 30 to 45 seconds, until golden brown. Serve with butter rum
sauce (recipe below) or syrup of your choice. Makes about 12 pancakes, to serve
3 to 4.
Butter Rum Sauce
3/4 cup (180 ml) maple syrup
2 Tbs (30 ml) butter
2 Tbs (30 ml) dark rum
Combine all ingredients in a small saucepan and heat over moderate heat until
the butter has melted. Makes 1 cup (250 ml).
Return to the Index of Recipes
Here's a vegetarian alternative to sausage patties for breakfast.
Bean Patties with Tomato Relish
1 can (15 oz, 425 g) kidney beans, rinsed and drained
1 medium tomato, finely chopped
1 small onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
2 cloves garlic, finely chopped
3 Tbs (45 ml) cornmeal
1/2 tsp (2 ml) each: dried oregano, marjoram, and thyme
Salt and freshly ground pepper to taste
1 recipe tomato relish (see below)
Mash the beans with a fork, and mix in the vegetables, cornmeal, and seasonings.
Form into 4 to 6 patties. Fry in a lightly oiled skillet over moderate heat
until lightly browned on both sides. Serve with tomato relish. Serves 3 to 4.
Tomato Relish
2 medium tomatoes, chopped
1 Tbs (15 m) finely chopped celery leaves
1 Tbs (15 ml) finely chopped fresh basil
or 1 tsp (5 ml) dried basil
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) balsamic or red wine vinegar
1/2 tsp (2 ml) sugar, or more to taste
Salt and freshly ground pepper to taste
Combine all ingredients in a bowl and stir to combine. Serve chilled. Makes
about 1 cup (250 ml).
Return to the Index of Recipes
It may be possible to find a restaurant in New Orleans that doesn't serve
beignets for breakfast, but I think I would rather eat at one that does. Try
these with a cup of good coffee or hot chocolate and you'll wonder why you've
been bringing home those boxes of doughnuts all these years.
Beignets
1/2 cup (125 ml) water
4 Tbs (60 ml) butter
2 Tbs (30 ml) sugar
1/2 cup (125 ml) all-purpose flour
4 eggs
1 tsp (5 ml) vanilla
1/2 tsp (2 ml) grated lemon, orange, or lime rind
A grating of fresh nutmeg
Powdered (confectioner's) sugar for dusting
Combine the water, butter, sugar, and flour in a saucepan and bring to a boil
over low heat. Stir for about five minutes, until the batter becomes a shiny
ball, and remove from heat. Add one egg at a time, beating vigorously for about
3 minutes after the addition of each egg. Add the vanilla, citrus rind, and
nutmeg and beat to combine. Drop by the teaspoonful into deep fat heated to 375F
(190C) and cook until golden, turning if necessary (they tend to turn
themselves). Drain on paper towels and dust with powdered (confectioner's)
sugar. Serve immediately. Serves 4 to 6.
Return to the Index of Recipes
The difference between Belgian waffles and the ones we are more familiar with is
the yeast in the batter, which yields a lighter waffle with a fresh-baked bread
flavor.
Belgian Waffles (Vlaamse Wafels, Gaufres a la Flamande)
1 package (1 Tbs, 15 ml) active dry yeast
2 cups (500 ml) warm milk
2 1/4 cups (625 ml) all-purpose flour
1 egg
3 Tbs (45 ml) sugar
3 eggs yolks
8 Tbs (120 ml) butter, melted and cooled to room temperature
1 tsp (5 ml) vanilla extract
3 egg whites, beaten to soft peaks
Combine the yeast and 1/4 cup (60 ml) of the warm milk in a small bowl and allow
to proof for 5 minutes. Sift the flour into a large mixing bowl and add the egg,
yeast mixture, and sugar. Stir to mix well with a wooden spoon. Add the
remaining milk and the egg yolks one at a time, stirring to incorporate. Add the
melted butter and vanilla, stirring just to combine. Fold the egg whites into
the batter, cover with a towel, and allow to rise for 1 hour. Stir down the
batter when ready to cook and cook according to your waffle iron's directions.
Makes about 12 waffles.
Return to the Index of Recipes
These cookies are usually dunked in coffee. The name means "twice cooked" in
Italian, and this recipe leaves little doubt as to why.
Biscotti
2 1/2 cups (625 ml) all-purpose flour
1 cup (250 ml) sugar
2 eggs, or equivalent amount of egg substitute
1/2 cup (125 ml) coarsely chopped almonds,
hazelnuts, walnuts, or pecans
1 tsp (5 ml) baking soda
1/4 tsp (1 ml) salt
Combine all the ingredients in a mixing bowl and stir to combine. When the dough
becomes too stiff to stir, work with your hands until the ingredients are
thoroughly combined. Divide into 4 parts and roll each into a log about 1 inch
(2.5 cm) thick. Place 2 logs on each of 2 baking sheets which have been covered
with parchment or wax paper. Bake in a preheated 350F (180C) oven for about 30
minutes, until lightly browned. Remove from the oven and leave the oven turned
on. Cut into 1/2 inch (1 cm) slices while still warm and return to the oven.
Bake an additional 10 to 15 minutes, until crisp and golden brown. Cool
completely and store in an airtight container. Will keep for several weeks.
Makes about 40 cookies.
Return to the Index of Recipes
These classic Russian pancakes are traditionally made with buckwheat flour, but
even if you can't locate that, the yeast in the batter makes them very different
from the typical pancake. I'll leave the toppings up to you; serve them
American-style with butter and syrup or jam, or do as the Russians do and add a
dollop of sour cream and some smoked salmon or a touch of caviar.
Blini
1 envelope (1 Tbs, 15 ml) active dry yeast
2 1/4 cups (310 ml) warm milk
1 Tbs(15 ml) melted butter
2 eggs, separated
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) buckwheat flour* (or substitute 1/2 cup
(125 ml) additional all-purpose flour)
1 tsp (5 ml) sugar
1/2 tsp (2 ml) salt
* Available in baking supply and health food stores.
Dissolve the yeast in about 1/4 cup (60 ml) warm milk in a large mixing bowl and
allow to proof for 10 minutes. Stir in the remaining milk, butter, and egg
yolks. Sift the flour, sugar, and salt together and stir into the yeast mixture
until smooth. Beat the egg whites until stiff and fold into the batter. Cover
the bowl with a dish towel and allow to sit at room temperature for 20 to 30
minutes. Fry in batches in a lightly greased skillet or griddle, forming
pancakes about 3 inches (7 cm) in diameter, until golden brown on both sides.
Serve immediately. Serves 6 to 8.
Return to the Index of Recipes
This breakfast treat makes good use of my favorite berries.
Blueberry Blintzes
For the blintzes:
1 cup (250 ml) all-purpose flour
2 eggs
1 cup (250 ml) milk
1/4 tsp (1 ml) salt
Butter for frying
For the filling:
1 1/2 cups (375 ml) cottage cheese or ricotta
1 cup (250 ml) fresh or thawed frozen blueberries (reserve about 1/4 cup (60 ml)
for garnish)
2 Tbs (30 ml) bread crumbs
2 Tbs (30 ml) sugar
1 egg, beaten
1 tsp (5 ml) cinnamon
Powdered (confectioner's) sugar for garnish, optional
For the blintzes, combine the flour, eggs, milk, and salt in an electric blender
and process until smooth. Refrigerate for 1 hour. Melt a small amount of butter
in a crepe pan or 8-inch (20 cm) non-stick skillet over moderate heat. Pour in
just enough batter to coat the bottom of the pan and cook on both sides until
light golden brown. Turn onto a plate and repeat to make the remaining blintzes.
Combine the filling ingredients and stir to mix thoroughly. Place a spoonful on
each blintz, fold the ends towards the center and roll up. Melt a little butter
in a saute pan and saute the blintzes until golden on both sides. Garnish with
reserved blueberries and powdered sugar if desired. Serves 6 to 8.
Return to the Index of Recipes
A slice or two of this moist, cake-like bread with a bowl of baked beans will
satisfy the most demanding epicure. Try topping it with cream cheese,
applesauce, cranberry relish, or just plain butter.
Boston Brown Bread
2 cups (500 ml) buttermilk
3/4 cup (180 ml) dark molasses
3/4 cup (180 ml) seedless raisins
1 cup (250 ml) rye flour*
1 cup (250 ml) whole wheat or Graham flour*
1 cup (250 ml) yellow corn meal
3/4 tsp (4 ml) baking soda
1 tsp (5 ml) salt
1 Tbs (15 ml) butter, softened
* Available in finer supermarkets and most health food stores.
Beat the molasses and buttermilk vigorously together with a wooden spoon in a
large bowl. Stir in the raisins. Combine the dry ingredients and mix them into
the buttermilk mixture one cup at a time, stirring well after each addition.
Thoroughly wash and dry two empty 28 oz (794 g) tin cans and coat the insides
with the butter, using a pastry brush. Divide the batter evenly between the
cans. Cover each can loosely with a circle of buttered wax paper and then with a
circle of aluminum foil. The foil and waxed paper should be puffed up, like a
chef's hat. Tie the wax paper and foil in place with kitchen string. Place the
cans in a large pot with enough boiling water to come about 3/4 of the way up
the sides of the cans. Return the water to a boil, cover the pot tightly, and
reduce the heat to low. Steam the bread for 2 hours and 15 minutes. Remove the
wax paper and foil immediately and turn the bread out of the cans if you plan to
serve it immediately. Or you can leave the bread in the cans with the foil and
paper in place and steam it 10 to 15 minutes to reheat the loaves before serving
at a later date. The cooked loaves, with the covers intact, can safely be kept
in the refrigerator for a week to ten days. Makes two 5 1/2 by 3 inch (16x8 cm)
loaves.
Return to the Index of Recipes
This may be one of the easiest recipes I have ever published. It tastes great
too.
Brazilian Honey Bread (Pao de Mel)
3 cups (750 ml) all-purpose flour
1 cup (250 ml) sugar
3 Tbs (45 ml) cocoa powder
1 cup (250 ml) honey
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) ground nutmeg
3 Tbs (45 ml) butter
1 cup (250 ml) milk
1 tsp (5 ml) baking powder
Your favorite chocolate or sugar frosting
Combine all ingredients in a large mixing bowl and stir until well combined.
Pour into a greased 9 x 12 inch (22 x 30 cm) baking pan and bake in a preheated
325F (160C) oven for about 20 minutes, or until done (test with a toothpick).
When cool, cut into 2 inch (5 cm) squares and glaze with a chocolate or sugar
frosting. Makes one 9 x 12 inch (22 x 30 cm) cake.
Return to the Index of Recipes
The first breakfast burrito I ever tasted was served from a craft truck as I was
standing around doing nothing as an extra in the movie "My Cousin Vinnie." I
never got in front of a camera, but I did enjoy getting paid to watch them shoot
a film, and I am also happy I learned about this tasty and practical dish.
Breakfast Burritos
1 Tbs (15 ml) butter
1 medium potato, finely diced
1 green bell pepper (capsicum), seeded and finely diced
4 slices bacon, cooked and crumbled
8 eggs, lightly beaten
Salt and freshly ground pepper to taste
4 flour tortillas
4 oz (100 g) cheddar cheese, shredded
1/2 cup (125 ml) Mexican-style salsa
2 scallions (spring onions), finely chopped
Melt the butter in a skillet over moderate heat and saute the potato and pepper
until tender, about 5 minutes. Add the bacon and eggs and cook, stirring
frequently, until set. Divide the egg mixture between the tortillas and top with
the cheese, salsa, and scallions. Roll up, tucking the ends under. Serves 4.
Return to the Index of Recipes
Here is a simplified version of a classic French bread recipe. Brioche is my
first choice when making bread pudding and French toast, and it is wonderful
toasted with jam. Oh yeah, it's great plain, too.
Brioche
4 cups (1 L) all-purpose flour, plus more for kneading
1/4 cup (60 ml) sugar
1 1/2 tsp (7 ml) instant yeast
1 tsp (5 ml) salt
8 Tbs (120 ml) cold butter, cut into small pieces
3 eggs
1 egg yolk
1/2 cup (125 ml) plus 2 Tbs (30 ml) milk
1/3-1/2 cup (80-125 ml) water
Combine the flour, sugar, yeast, and salt in an electric food processor and
process with the steel blade for 5 seconds. Add the butter and 3 eggs and
process for 10 seconds. Add 1/2 cup (125 ml) milk and 1/3 cup (80 ml) water
while the machine is running and process for 30 seconds. The dough should be
very sticky-if it is not, add more water. Grease a large bowl and scoop the
dough into it. Cover with plastic wrap and let rise 2 to 3 hours, until doubled
in volume. Punch the dough down and, using just enough flour to enable you to
handle the dough, shape it into 2 loaves. Place each loaf in a buttered loaf pan
(8x4 inches (20x10 cm) or 9x5 inches (23x12 cm)). Cover and let rise for 1 hour.
Mix the egg yolk with the remaining milk and brush on the tops of the loaves.
Bake in a preheated 400F (200C) oven for about 30 minutes, until golden brown.
When done, the loaf should fall out of the pan easily and the bottom should
sound hollow when thumped. Remove from the loaf pans and cool on wire racks.
Makes 2 loaves.
Return to the Index of Recipes
Here is an elegant way to dress up that old breakfast standby, the grapefruit.
My mother used to serve this as the appetizer for fancy dinners, before the days
when her budget would allow more pricey fare.
Broiled Grapefruit with Sherry
2-3 grapefruit, halved and sections loosened
4-6 Tbs (60-90 ml) brown sugar, or more to taste
4-6 Tbs (60-90 ml) dry sherry (optional)
Sprinkle a tablespoon (15 ml) of brown sugar or more to taste on each grapefruit
half. Place under a preheated broiler and broil until the sugar bubbles, about 4
to 5 minutes. Add a tablespoon of sherry to each half if desired. Serves 4 to 6.
Return to the Index of Recipes
America's roadside diners are well known for their numerous and varied breakfast
offerings, so I decided on a tried and true classic. I like mine with butter and
maple syrup, but feel free to top yours with the syrup or fruit preserve of your
choice.
Buttermilk Pancakes
1 cup (250 ml) cake or all-purpose flour
1 tsp (5 ml) sugar
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1 egg, lightly beaten
1 cup (250 ml) buttermilk
2 Tbs (30 ml) melted butter
Sift the dry ingredients together into a mixing bowl. Add the wet ingredients
and stir gently just until incorporated; the batter should be slightly lumpy.
Drop batter onto a hot griddle and cook until the bubbles on top have burst,
forming small craters. Flip and cook until golden brown. Makes about ten 4-inch
(10 cm) pancakes, to serve 4.
Return to the Index of Recipes
Bananas taste even more banana-like when they're heated, and it's puzzling to me
that we don't cook them more often.
Caramel Bananas
4 Tbs (60 ml) butter, melted
Juice of 1 lemon
4-6 ripe bananas, peeled
1/4 cup (60 ml) brown sugar
1 tsp (5 ml) ground cinnamon
1 cup (250 ml) shredded coconut (optional)
Mix the melted butter and lemon juice together and pour them into a baking dish
large enough to hold the bananas snugly in a single layer. Add the bananas and
turn them to coat with the butter mixture. Mix the brown sugar and cinnamon in a
small bowl and sprinkle over the bananas. Bake in a preheated 400F (200C) oven
until the butter begins to bubble, about 15 minutes. Sprinkle the optional
coconut over the bananas for the last 5 minutes of cooking. Serve warm or at
room temperature. Serves 4 to 6.
Return to the Index of Recipes
This traditional Jewish bread is similar to the French brioche and makes
wonderful toast, bread pudding, and sandwiches.
Challah (Braided Egg Bread)
1 cup lukewarm water (110F, 40C)
3 packages (21 g) dry yeast
4 Tbs (60 ml) sugar
5 to 6 cups (1.25 to 1.5 L) all-purpose flour
2 tsp (10 ml) salt
3 eggs
1/4 cup (60 ml) plus 1 tsp (5 ml) vegetable oil
1 egg yolk combined with 2 Tbs (30 ml) water
Combine 1/2 cup (125 ml) of the water with the yeast and 1 tsp (5 ml) of the
sugar. Stir to dissolve the yeast and allow to rest in a warm place for 5
minutes, or until it becomes frothy. In a large mixing bowl combine 4 cups (1 L)
of the flour, the remaining sugar, and the salt. Make a well in the center and
add the yeast mixture, the remaining water, the 3 eggs, and 1/4 cup (60 ml) of
the vegetable oil. Gently stir with a wooden spoon to combine, then beat
vigorously until all the flour is absorbed. Add up to 2 cups (500 ml) more flour
until the dough can be gathered into a soft ball. Place the dough on a lightly
floured surface and knead for about 15 minutes until the dough becomes smooth
and elastic. Sprinkle as necessary with additional flour to keep it from
sticking. Shape the dough into a ball and place in a lightly oiled bowl. Cover
loosely with a dish towel and allow to rise in a warm place for about 45
minutes, until the dough has doubled in volume. Punch the dough down and knead
for a few minutes to deflate completely. Return to the bowl and allow to rise
for 15 minutes. Coat a large baking sheet with the remaining 1 teaspoon (5 ml)
vegetable oil. Traditionally the bread is divided into quarters and braided in
four parts, but this process is impossible for me to describe without the aid of
illustrations. You will achieve acceptable results by dividing it into three
parts, rolling each into a length of about 24 inches (60 cm), thicker in the
middle and tapered at the ends, and braiding them. Pinch the dough together at
both ends and carefully place the loaf on the baking sheet and let it rise in a
warm place for about 30 minutes. Brush the top with the egg yolk and water
mixture and bake in the middle of a pre-heated 400F (200C) oven for 15 minutes.
Reduce the heat to 375F (180C) and bake an additional 30 to 40 minutes, or until
the challah is crusty and golden brown. Makes 1 loaf.
Return to the Index of Recipes
Here's a savory recipe that makes good use of one of England's greatest
contributions to the food lovers of the world-sharp cheddar cheese.
Cheddar Cheese Scones
2 cups (500 ml) all-purpose flour
1 Tbs (15 ml) baking powder
1 Tbs (15 ml) sugar
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) dry mustard
3 Tbs (45 ml) butter at room temperature, cut
into small pieces
3 oz (80 g) sharp cheddar cheese, grated
1 egg
1/2 cup (125 ml) milk
Combine the dry ingredients in a mixing bowl and cut in the butter using a fork.
Add the cheese, stirring just enough to incorporate. Beat the egg and milk
together and add to the flour mixture, stirring as little as possible. Turn out
onto a floured surface and pat down to a thickness of about 1 1/2 inches (4 cm).
Cut into 2-inch (5 cm) rounds and place on a baking sheet. Bake in a preheated
425 (220C) oven for 13 to 15 minutes, until golden brown. Makes about 12 scones.
Return to the Index of Recipes
Popovers are an American favorite, and my British readers will recognize this as
a Yorkshire pudding type of batter. In addition to being a wonderful treat for
breakfast or brunch, these are also great with roasted meat at any time of day.
Cheese Popovers
1 cup (250 ml) milk
1 cup (250 ml) all-purpose flour
1 Tbs (15 ml) melted butter
1/4 tsp (2 ml) salt
2 eggs
1/2 cup (125 ml) grated cheddar or Gruyere cheese
Cayenne pepper to taste (optional)
Have all ingredients at room temperature. Combine the milk, flour, butter, and
salt in a bowl and beat just until smooth. Add the eggs one at a time, beating
as little as possible to incorporate. The batter should be thin, about the
consistency of heavy cream. Pour into generously greased muffin or popover tins,
filling the cups no more than three-quarters full. Sprinkle with grated cheese
and optional cayenne. Bake in a preheated 450F (220C) oven for 15 minutes.
Reduce the heat to 350F (180C) (do not open the oven door) and bake an
additional 20 minutes. To test for doneness, remove a popover and check to see
that the sides are firm and golden brown. Makes about 8 popovers.
Return to the Index of Recipes
Here is a dish that will add a touch of sophistication to the breakfast plate or
luncheon buffet.
Chicken Livers in Red Wine
6 Tbs (90 ml) butter
1/2 lb (225 g) mushroom caps
2 green bell peppers (capsicum), cored, seeded,
and chopped
1-1 1/2 lbs (450-675 g) chicken livers
1/2 cup (125 ml) dry red wine
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
Hot buttered toast
Heat half the butter in a skillet over moderate heat and saute the mushrooms and
peppers until tender, about 5 minutes. Meanwhile, in a separate skillet over
moderate heat, melt the remaining butter and saute the chicken livers until
browned but still slightly pink in the center, about 5 minutes. Add the mushroom
mixture, red wine, bay leaf, salt, and pepper and simmer uncovered over low heat
for 10 minutes. Serve on top of hot buttered toast. Serves 4 to 6.
Return to the Index of Recipes
I used to have to buy my Chinese five-spice powder in Asian specialty shops-or
make my own-but now it is available from all of the major herb and spice
producers in any American supermarket.
Chinese Five-Spice Eggs (Wu Xiang o Dan)
12 eggs at room temperature
5 bags (about 5 Tbs, 75 ml) black tea such as
Orange Pekoe or China Black
1 cup (250 ml) soy sauce
2 Tbs (30 ml) Chinese five-spice powder
Place the eggs in a pot with enough cold water to cover by about 2 inches (5 cm)
and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes.
Remove the eggs one at a time with a slotted spoon, crack the shells all over by
striking the eggs gently with the back of a spoon, and return the eggs to the
pot. Add the remaining ingredients and simmer covered for 2 hours, adding more
water if necessary. Drain and serve warm or cold. Serves 6 to 12.
Return to the Index of Recipes
Thanks to the Chinese for a delicious and easy egg dish.
Chinese Scrambled Eggs with Shrimp
1/2 lb (250 g) shrimp, peeled and deveined
1 tsp (5 ml) sherry
1/2 tsp (2 ml) cornstarch (cornflour)
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil
6 eggs, lightly beaten
Chopped cilantro to garnish (optional)
Combine the shrimp, sherry, cornstarch, salt, and pepper in a small bowl and
toss to combine. Allow to marinate for 10 minutes. Heat the vegetable oil in a
skillet over moderate heat and saute the shrimp for 2 to 3 minutes, until pink
and firm. Add the eggs and cook, stirring frequently, until desired degree of
firmness. Sprinkle with optional cilantro. Serves 3 to 4.
Return to the Index of Recipes
Here is a rich chocolate spread reminiscent of well known and expensive imported
product. Use low-fat or fat-free ricotta to minimize the guilt you might
experience from starting your day with a chocolate fix.
Chocolate Almond Spread
1/4 cup (60 ml) ricotta cheese
4 tsp (20 ml) cocoa powder
2 tsp (10 ml) sugar, or more to taste
1/4 tsp (1 ml) almond extract
Combine all ingredients and mix until smooth. Spread on bread, toast, rolls, or
muffins. Makes about 1/4 cup (60 ml).
Return to the Index of Recipes
For a simpler version of this dish you may just add chocolate chips to your
favorite pancake recipe or mix, or you can make them from scratch. Either way,
they taste great, and kids love them.
Chocolate Chip Pancakes
2 eggs
3 cups (750 ml) buttermilk*
3 cups (750 ml) all-purpose flour, sifted
1 tsp (5 ml) baking soda
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
2 Tbs (30 ml) sugar
1/4 cup (60 ml) melted butter
1 oz (28 g) chocolate chips
* If buttermilk is not available in your area, add 1 Tbs (15 ml) lemon juice to
3 cups (750 ml) milk and let stand at room temperature for 10 to 15 minutes.
In a large bowl beat the eggs and the buttermilk together. Add the remaining
ingredients except for the chocolate chips and mix well. Drop batter by
spoonfuls onto a hot, well greased skillet or griddle. Drop a few chocolate
chips onto the pancake while the first side is cooking, before the bubbles form.
Cook until golden brown on the bottom, flip, and cook until the second side is
golden brown. Top with your choice of butter, favorite syrup, chocolate syrup,
or whipped cream. Serves 4 to 6.
Return to the Index of Recipes
This rich, buttery bread is great all by itself, but wait until you try toasting
it or using it to make French toast.
Chocolate Walnut Bread
1 package (1 Tbs, 15 ml) dry yeast
1/2 cup warm water
3 1/2 cups (875 ml) all-purpose flour
1 Tbs (15 ml) sugar
1/2 tsp (2 ml) salt
4 eggs
12 Tbs (180 ml) butter at room temperature
1 cup (250 ml) chopped walnuts
6 oz (170 g) semisweet chocolate, chopped into large pieces
Combine the yeast and water in a large mixing bowl and let sit for 5 minutes.
Add the flour, sugar, salt, and eggs and beat to mix thoroughly. Beat in the
butter. Cover loosely with plastic wrap and allow to rise until doubled in
volume, about 1 hour. Stir in the walnuts and chocolate and spoon the batter
into 2 greased loaf pans. Bake in a preheated 350F (180C) oven for 45 minutes.
Cool on wire racks before slicing. Makes 2 loaves.
Return to the Index of Recipes
Clafoutis is a classic French preparation that is sort of a cross between a
custard and a cake. The traditional recipes call for loads of egg yolks, and
originally only unpitted cherries were used for the filling (the pits supposedly
added more flavor). My version replaces a lot of the egg yolks with apple sauce,
and you can use almost any fruit, such as strawberries, raspberries,
blueberries, plums, grapes, or cherries.
Clafoutis
1 tsp (5 ml) butter
1 egg yolk
1/2 (125 ml) cup applesauce
1/4 cup (60 ml) sugar
1/4 cup (60 ml) all-purpose flour
1/4 cup (60 ml) non-fat milk
1/2 tsp (2 ml) almond extract
4 egg whites
Pinch of salt
2 cups (500 ml) pitted cherries, fresh or canned
(or other fruit of your choice)
Use the butter to grease a 9 inch (approx 25 cm) pie pan. In a bowl beat the egg
yolk and mix in the applesauce, sugar, flour, milk, and almond extract. In
another bowl beat the egg whites and the salt until stiff but not dry. Fold the
egg whites into the applesauce mixture and pour into the prepared pie pan. Drop
the cherries into the batter-do not press down. Bake in a 350F (180C) oven for
20 minutes, until the clafoutis is golden and puffy, and a toothpick inserted in
the center comes out clean. Serves 6 to 8.
Return to the Index of Recipes
Here's an Irish recipe that has become such a favorite in the USA that many of
us think of it as American. Like many old-fashioned dishes from everywhere in
the world, this one makes economical use of the cook's best friend-leftovers.
Corned Beef Hash
2 Tbs (30 ml) butter
1 small onion, finely chopped
1 clove garlic, finely chopped
2 to 3 cups (500-750 ml) finely chopped leftover corned beef
3 to 4 medium potatoes, peeled and diced
1/4 cup (60 ml) water
3 Tbs (45 ml) ketchup
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) nutmeg
Salt and freshly ground black pepper to taste
4 to 6 eggs (optional)
Melt the butter in a heavy skillet over moderate heat. Add the onion and garlic
and saute for about 5 minutes, until tender. Add the remaining ingredients,
except the eggs, and bring to a boil. Reduce the heat and cook covered for 45
minutes, stirring occasionally. Break the eggs into wells you have made in the
hash and cook, covered, an additional 10 to 15 minutes, until the eggs are
cooked to the degree you prefer. Serve immediately. Serves 4 to 6.
Return to the Index of Recipes
These are not your typical pancakes. With barely enough flour to hold the
ingredients together, the results are lighter and creamier than you might
expect.
Cottage Cheese Pancakes
1 cup (250 ml) cottage cheese
1 cup (250 ml) sour cream or plain yogurt
3 eggs, separated
1 tsp (5 ml) grated lemon peel (optional)
1/4 tsp (1 ml) baking soda
1 cup (250 ml) all-purpose flour
1 Tbs (15 ml) sugar
A grating of fresh nutmeg
Butter or vegetable oil for frying
Beat together the cottage cheese, sour cream or yogurt, egg yolks, and optional
lemon peel. Combine the flour, baking soda, sugar, and nutmeg and beat into the
cottage cheese mixture. Beat the egg whites until stiff and fold into the
cottage cheese mixture. Lightly coat a hot griddle of large skillet with the
butter or oil and add the batter by the heaping tablespoon. Cook until lightly
browned on the bottom, 3 to 5 minutes. Flip and cook the other side. Serve
immediately. Serves 3 to 4.
Return to the Index of Recipes
I was tempted to call this recipe Crab and Artichoke Souffle
because it puffs up in the oven, but it doesn't contain a roux base or whipped
egg whites like true souffles. It's also much less work than a true souffle, but
it's just as tasty and elegant.
Crab and Artichoke Eggs
5 eggs, beaten
2 cups (500 ml) shredded Monterey Jack, Cheddar,
or Swiss cheese
8 oz (225 g) cottage cheese
8 oz (225 g) artichoke hearts, chopped
4 oz (110 g) crab meat
1/4 cup (60 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
Combine all ingredients in a mixing bowl. Lightly grease 4 to 6 oven-proof bowls
and divide the mixture between them. Bake in a preheated 350F (180C) oven until
puffed and golden brown, about 30 minutes. Serves 4 to 6.
Return to the Index of Recipes
This is a Vietnamese variation on the classic omelet. Cooked shrimp may be
substituted for the crab, but the crab version is more often found in Vietnamese
restaurants.
Crab Omelet
6 to 8 eggs
Salt and freshly ground pepper to taste
1 Tbs (15 ml) peanut oil
2 scallions (spring onions,) thinly sliced, including the green parts
1 hot chile pepper, finely sliced (optional)
6 oz (170 g) crab meat, picked over to remove bits of cartilage
1 Tbs (15 ml) fish sauce* (nuoc mam)
* Available in finer supermarkets and Asian specialty shops.
Beat the eggs and season with salt and pepper. Heat the oil in a large, heavy
skillet over moderate heat. Saute the scallions and chile pepper, stirring
frequently, for a minute or two. Add the crab meat and fish sauce and cook an
additional 1 or 3 minutes. Remove this mixture to a small plate. Add more oil to
the pan if necessary. Pour the beaten eggs into the same pan and cook, using a
fork to draw the cooked eggs away from the edge of the pan and allowing the
uncooked eggs to flow back towards the edge. Cook until firmly set on the bottom
and creamy on top. Spoon the crab mixture down the center of the omelet and fold
it in half. Turn the omelet onto a heated serving platter. Serves 4 to 6.
Return to the Index of Recipes
In the early days of the United States, dried beef was to the cow as salt pork
was to the pig. The idea of drying beef probably came over with Bavarian or
Swiss immigrants, but today it stands as a true All-American classic. Just asked
anyone who has served in the American armed forces, where they have a slightly
less appetizing nickname for this dish.
Creamed Chipped Beef on Toast (SOS)
4 Tbs (60 ml) butter
1/2 lb (250 g) mushrooms, sliced
6 oz (170 g) dried chipped beef
Salt and freshly ground pepper to taste
1 Tbs (15 ml) Worcestershire sauce
1 recipe cream sauce (see below)
4 to 8 slices toasted white bread
Melt the butter in a heavy saucepan over moderate heat. Add the mushrooms and
saute for 5 minutes, stirring frequently. Add the chipped beef and
Worcestershire sauce and stir to combine. Remove from the heat. Taste for
seasoning with salt and pepper-the chipped beef may already be salty enough.
Combine with the cream sauce and spoon over toasted white bread. Serves 4.
Cream Sauce
6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
1 cup (250 ml) beef or chicken broth, or milk
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Melt the butter in a heavy saucepan over moderate heat. Stir in the flour and
allow to bubble for 3 to 5 minutes, stirring frequently. Add the liquids and the
seasonings and stir constantly with a whisk until thick and creamy. Makes about
2 cups (500 ml).
Return to the Index of Recipes
This is the ancestor to the English muffin, which is actually an American
creation and virtually unknown in England. For this recipe you will need 4 to 6
ring molds about 3 inches (7.5 cm) in diameter. An excellent substitute would be
tuna cans that have had both ends removed.
Crumpets
1 package (1 Tbs, 15 ml) active dry yeast
1/2 tsp (2 ml) sugar
2 Tbs (30 ml) lukewarm water
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/2 cup (125 ml) milk
1 egg
1 Tbs (15 ml) melted butter
Additional butter for frying
Stir together the yeast, sugar, and water in a small bowl and allow to proof for
10 minutes. Sift together the flour and salt in a mixing bowl and stir in the
yeast mixture, milk, egg, and 1 tablespoon (15 ml) of melted butter. Beat
vigorously until the batter is smooth. Allow to rise until doubled in volume,
about 1 hour. Heat a small amount of butter in a large skillet over moderate
heat, and butter the insides of the ring molds. Place the ring molds in the
skillet and pour about 1 tablespoonful (15 ml) of the batter into each ring.
Remove the rings when the crumpets begin to bubble and the bottoms start to
brown. Turn the crumpets over and brown the other side. Serve immediately with
butter, jams, or marmalade. Makes about 10 crumpets to serve 4 to 6.
Return to the Index of Recipes
This dish is great as a breakfast item, and it is also wonderful as a luncheon
or light dinner dish. I'm putting it in writing for the first time right here,
and I'm kind of guessing at the proportions. Rest assured, though, that the
proportions need not be exact-adapt the recipe to accommodate the number of eggs
you want to use up. You may also want to omit the onion if you are making this
for breakfast.
Curried Eggs
6 to 8 hard-boiled eggs, peeled and sliced or quartered
4 Tbs butter
1/2 cup diced onion
4 Tbs flour
1 Tbs curry powder
2 cups milk
4 to 6 slices bread, toasted
Melt the butter in a saucepan over moderate heat. Add the onion and curry powder
and cook for 5 minutes, stirring frequently, until the onion is soft but not
brown. Add the flour and cook an additional 2 minutes, stirring frequently. Add
the milk, 1/2 cup at a time, stirring until the mixture becomes thick and comes
to a boil. Add the sliced or quartered eggs and stir very gently so as to break
the egg yolks as little as possible. Remove from the heat and let sit for 2 or 3
minutes until the eggs are warm through. Serve on top of toast. Serves 4 to 6.
Return to the Index of Recipes
This popular Danish dish resembles an Italian frittata and can be served as a
first course, or as the main dish at a brunch or light supper.
Danish Bacon and Egg Cake (Flaeskeaeggekage)
1/2 lb (225 g) sliced bacon
6 eggs
1 Tbs (15 ml) all-purpose flour
Salt and freshly ground pepper to taste
1/2 cup (125 ml) milk
Finely chopped fresh chives for garnish
Cook the bacon to the desired degree-the Danish prefer their bacon less crisp
than Americans do-in a heavy 10- to 12-inch skillet over moderate heat. Transfer
the bacon to a platter and keep warm in a warm oven. Discard all but about 2
tablespoons (30 ml) of the bacon fat. Combine the eggs, flour, salt, and pepper
in a bowl and whisk just enough to incorporate the flour. Whisk in the milk and
add the egg mixture to the skillet. Cook on low heat without stirring until the
eggs form a firm, custard-like "cake," about 20 minutes. Cut into wedges and
serve garnished with the bacon and fresh chives. Serves 4 to 6.
Return to the Index of Recipes
I have "Danish" in quotes because I have no idea whether this recipe originated
in (or anywhere near) Denmark, but that is what my grandmother's elegant
handwriting calls it. It has been a Christmas morning breakfast staple for
almost as long as I can remember, and is different in that it is made from two
different pastry doughs. When you make this recipe, please don't forget to say a
little silent "thank you" to Nellie Mead for having the wisdom and foresight to
share her best recipes while she was still with us.
"Danish" Pastry
For the first dough:
1 cup (250 ml) flour
1/2 cup (125 ml) butter
2 Tbs (30 ml) water
For the second dough:
1/2 cup (125 ml) butter
1 cup (250 ml) water
1 cup (250 ml) flour
1 tsp (5 ml) almond flavoring
3 eggs
For the topping:
Powdered (confectioner's) sugar
Chopped nuts
Candied fruits
Mix the ingredients for the first dough and pat into three 9x3 inch (20x8 cm)
strips on a baking sheet. For the second dough, bring the butter and water to a
boil in a 2 qt (2 L) saucepan. Remove from the heat and mix in the flour and the
almond flavoring. Add the eggs, one at a time, mixing the batter until it is
smooth before adding the next egg. Spoon this mixture on top of the three strips
of "crust". Bake in a preheated 350F (180C) oven for about 1 hour, until it is
golden brown and crisp. Decorate with one or all of the suggested ingredients,
or top with a frosting of your choice.
Return to the Index of Recipes
Kidneys aren't found on the typical English breakfast table every
day, but they are a traditional breakfast item. Since this also happens to be
one of my favorite dishes, I include it here.
Deviled Kidneys
3 Tbs (45 ml) bottled mango chutney, finely chopped
2 Tbs (30 ml) Dijon-style mustard
2 tsp (10 ml) dry English mustard
2 tsp (10 ml) lemon juice
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
8-12 whole lamb kidneys, trimmed and cut in half lengthwise
Mix together the chutney, mustards, lemon juice, salt, pepper, and optional
cayenne in a large bowl. Add the kidneys and toss to coat evenly. Marinate at
room temperature for 1 to 2 hours. Place the kidneys on a well-greased baking
sheet and place under a preheated broiler. Broil until sizzling and cooked
through, about 4 minutes per side. Serves 4 to 6.
Return to the Index of Recipes
You'll enjoy these scones even if you can't get dried cherries in your part of
the world; simply substitute raisins, currants, sultanas (golden raisins), dried
cranberries, or any dried berry available to you.
Dried Cherry Scones
2 cups (500 ml) all-purpose flour
1/3 cup (80 ml) sugar
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) baking soda
6 Tbs (90 ml) chilled butter cut into small pieces
2/3 cup (160 ml) dried sour cherries
1/2 cup (125 ml) buttermilk
1 tsp (5 ml) vanilla extract
1 egg
Sift the dry ingredients together into a large mixing bowl. Cut the butter into
the flour mixture using a pastry blender or the tines of a fork until the
mixture resembles coarse crumbs. Stir in the remaining ingredients to form a
soft dough, mixing as little as possible. Pat the dough into an 8-inch (20 cm)
circle on an ungreased baking sheet. Cut into 8 wedges using a serrated knife.
Bake in a preheated 400F (200C) oven for 18 to 20 minutes, until a toothpick
inserted in the center of one of the scones comes out clean. Cool slightly
before serving. Makes 8 scones.
Return to the Index of Recipes
Please don't be alarmed when this recipe turns into a big puffy thing in your
oven-it's supposed to do that. It's sort of a Yorkshire pudding type batter, and
it will puff up and rise above the sides of the pan it is cooking in. Instead of
our serving suggestion you may want to serve it with syrup, fresh fruit, fruit
preserves, or any sweet topping you like.
"Dutch Baby" Pancake
6 Tbs (90 ml) butter
4 eggs
1 cup (250 ml) milk
1 cup (250 ml) flour
Fresh whole nutmeg
Powdered sugar for dusting
1 lemon
Put the butter in a heavy 10 inch (25 cm) iron skillet (a wok works great, too)
in a preheated 450F (230C) oven. Mix the batter quickly while the butter melts.
Put the eggs in a blender and mix at high speed for 1 minute. With motor running
gradually pour in the milk, then the flour. Mix for 30 seconds. Pour all of the
batter into the hot skillet (make sure the skillet is hot) and bake 20 to 25
minutes. Dust with powdered sugar and a grating of fresh nutmeg. Serve with
lemon wedges. Serves 4.
Return to the Index of Recipes
The Dutch are famous for their pancakes, and it has been suggested that they
were the origin of our good-old-American pancake. Our "Dutch Treat" today is a
savory version, reminiscent of a pancake and sausage dish, only this one is
fancy enough to serve guests at a breakfast buffet or luncheon.
Dutch Meat-Filled Pancake (Gevulde Pannekoek)
For the batter:
1 cup (250 ml) all-purpose flour
2 eggs
1 1/2 cups (375 ml) milk
1/2 tsp (2 ml) salt
Combine all ingredients in an electric blender and blend at high speed for 30
seconds. Scrape down the sides of the blender and blend again for 15 seconds,
until the batter is smooth. To make by hand, stir the eggs and flour together in
a mixing bowl and gradually add the milk and the salt, whisking until smooth.
Either way, allow the batter to rest at room temperature for 30 minutes before
using.
For the filling:
4 Tbs (60 ml) butter
2 Tbs (30 ml) finely chopped onion
1 cup (250 ml) (about 1/4 lb, 125 g) finely chopped fresh mushrooms
1 lb (500 g) lean ground beef or pork
1/3 cup (80 ml) flour
2 cups (500 ml) chicken or beef stock, fresh or canned
2 tsp (10 ml) fresh lemon juice
1/4 tsp (1 ml) ground nutmeg
1 tsp (5 ml) salt
Freshly ground black pepper to taste
2 tsp (10 ml) melted butter
Melt 2 tablespoons (30 ml) of the butter in a heavy skillet over moderate heat.
Add the onions and cook until they are soft but not brown. Add the mushrooms and
cook for 10 to 15 minutes, stirring frequently, until most of the liquid in the
pan has evaporated. Do not allow the mushrooms to brown. Add the chopped meat
and cook, mashing it with a wooden spoon, until all traces of pink disappear.
Scrape the entire contents of the pan into a sieve, discarding the liquid. In a
separate saucepan melt the remaining 2 tablespoons (60 ml) of butter over
moderate heat. Stir in the flour and mix thoroughly (this mixture is called a
roux). Pour in the chicken or beef stock and stir constantly with a whisk until
the sauce comes to a boil and thickens considerably. Reduce the heat to low and
simmer for 5 minutes, stirring frequently. Add the lemon juice, nutmeg, salt,
and pepper. Remove from the heat and stir in the meat mixture. Taste and adjust
the seasoning. Cover loosely with foil to keep warm.
Just before serving heat a heavy 8 inch (20 cm) skillet over
moderate heat until a drop of water steams for 2 seconds before it evaporates.
Brush the pan with half the melted butter and immediately pour in half the
pancake batter. Tip the pan gently from side to side to evenly coat the bottom
of the pan. Cook for 3 to 4 minutes, until the top of the pancake is dry and the
bottom is golden brown. Remove the pancake to a serving platter using a spatula,
putting the "uncooked" side up. Repeat the process to make another pancake.
Spread the meat filling evenly over the first pancake and place the second
pancake "uncooked" side down on top of the meat mixture. You may want to place a
plate over the skillet and, grasping both the plate and the skillet firmly,
invert them both in order to turn the second pancake "uncooked" side down. Cut
into pie-shaped wedges and serve immediately. Serves 4 to 6.
Return to the Index of Recipes
Quick breads and cakes seem to be one of the more popular categories of recipes
I have published. Not only do they make excellent breakfast and brunch items,
but I know many of my readers like to have them on hand to fend off hungry
youngsters, and perhaps the occasional oldster with a sweet tooth.
Easy Pumpkin Bread
1 3/4 cups (430 ml) all-purpose flour
1/4 tsp (1 ml) double-acting baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 cup (250 ml) sugar
1/3 cup (80 ml) shortening or butter
2 eggs
1 cup (250 ml) canned pumpkin
1/3 cup (60 ml) milk combined with
1/2 tsp (2 ml) vanilla extract
1/2 cup (125 ml) chopped nuts (optional)
1/2 cup (125 ml) raisins or chopped dates (optional)
Sift together the flour, baking soda, salt, cinnamon, and cloves. In a large
bowl beat the sugar, shortening, and eggs until light and fluffy. Add the
pumpkin and beat to incorporate. Add the sifted dry ingredients in 3 portions,
alternating with the milk. Do not beat any more than necessary to combine the
ingredients. Fold in the optional nuts, raisins, or dates. Pour into a greased 9
x 5 inch (22 x 12 cm) loaf pan and bake in a preheated 350F (180C) oven for
about 1 hour, until the loaf has shrunk from the sides of the pan and a
toothpick inserted in the middle comes out clean. Makes 1 loaf.
Return to the Index of Recipes
There are competing versions of the origin of this dish, but it is safe to say
that it originated in New York City around the turn of the century. If you have
never had this dish, then treat yourself and fix it soon. You have my standard
guarantee that it will become one of your favorites.
Eggs Benedict
4 to 6 eggs
2 to 3 English muffins, halved, toasted, and buttered
OR 4 to 6 slices toasted, buttered bread
4 to 6 slices Canadian bacon or ham
1 cup (250 ml) blender hollandaise (see below)
Place 2 inches (5 cm) of salted water in a large, wide saucepan or skillet and
bring it to a simmer over moderate heat. Do not boil. Crack the eggs, one at a
time, into a small bowl or tea cup and gently lower the egg into the water.
Repeat with all the eggs. Simmer for 3 to 5 minutes, until the desired degree of
doneness. Remove the eggs with a slotted spoon or small strainer and drain on a
clean dish towel. Quickly saute the Canadian bacon or ham, just to warm it
through. Place the Canadian bacon on the English muffin halves, top with a
poached eggs, and spoon the hollandaise sauce over all. Serves 4 to 6.
Blender Hollandaise Sauce
(Note: This recipe does not multiply well. If you need more than 1 cup make two
separate batches rather than one double batch.)
8 Tbs (120 ml) butter
3 egg yolks
2 Tbs lemon juice
Salt and white pepper to taste
A dash of cayenne pepper
Melt the butter over a low flame until it begins to bubble. Remove from heat.
Put the egg yolks, lemon juice, salt, white pepper, and cayenne in the container
of an electric blender. Cover and blend on high speed for about 5 seconds.
Remove the cover and add the butter in a slow stream, blending at high speed for
approximately 30 seconds more. The sauce should be smooth with no traces of
unincorporated butter. If it is not, replace the cover and continue blending
until the butter is completely incorporated, scraping the sides of the blender
(with the motor off) if necessary. Makes about 1 cup.
Return to the Index of Recipes
Here's an extravagant dish I discovered recently. This one makes eggs Benedict
look low-fat by comparison.
Eggs Blackstone
3 slices bacon
6 slices ripe tomato
Salt and pepper to taste
Flour for dredging
6 eggs, poached
Hollandaise sauce (see above)
Fry the bacon until crisp. Drain on paper towels and crumble. Season the tomato
slices with salt and pepper and dredge in flour. Fry in the bacon fat until
light golden brown on both sides and drain on paper towels. Place tomato slices
on a serving platter or individual plates. Sprinkle with the crumbled bacon and
place a poached egg on top of each tomato slice. Top with Hollandaise sauce.
Serves 6.
Return to the Index of Recipes
This dish is frequently served as a breakfast or luncheon item, but it also
makes an absolutely elegant first course.
Eggs Florentine
3 Tbs (45 ml) butter
3 Tbs (45 ml) finely chopped shallot or onion
3 Tbs (45 ml) all-purpose flour
1 1/2 cups (375 ml) heavy cream, half-and-half, or milk
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 cups (500 ml) finely chopped cooked fresh or frozen spinach, squeezed dry
4-6 poached eggs
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) bread crumbs
Heat the butter in a small saucepan over moderate heat and saute the shallot for
5 minutes. Stir in the flour and cook, stirring constantly, for 3 minutes. Stir
in the cream and bring to a boil, stirring frequently. Season with nutmeg, salt,
and pepper. Combine 1/3 of the sauce with the spinach and spread into the bottom
of a small buttered baking dish. Arrange the poached eggs on the bed of spinach
and spoon the remaining sauce over the eggs. Sprinkle with the grated Parmesan
and bread crumbs and place under a preheated broiler. Cook until lightly browned
on top and serve immediately. Serves 4 to 6.
Return to the Index of Recipes
These aren't your mother's poached eggs. I suspect I'm going to draw some
criticism for using wine in a breakfast dish, but this isn't a dish you'll serve
every day. Reserve it for special occasions.
Eggs Poached in Wine
1 cup (250 ml) dry red wine
1 clove garlic, crushed
1 sprig of fresh thyme or rosemary
Salt and freshly ground pepper to taste
4-6 eggs
4-6 pieces of toasted white or whole wheat
bread, crusts removed
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
Combine the wine, garlic, thyme or rosemary, salt, and pepper in a saucepan and
bring to a boil over moderate heat. Reduce the heat and simmer for 3 minutes.
Remove and discard the garlic and fresh herbs. Using a tea cup or large spoon,
gently slide the eggs into the liquid one at a time and poach until the eggs are
cooked to the desired degree of firmness. Remove the eggs with a slotted spoon
and place on toast. Add the cornstarch mixture and stir until the sauce has
thickened. Spoon the sauce over the eggs and serve immediately. Serves 4 to 6.
Return to the Index of Recipes
This dish originated in Spain, where sofrito means "lightly fried" and
refers to the sauce. There are as many recipes for sofrito as there are
cooks in Spain, and I think you'll enjoy this one. You may make the sofrito
the day before and store it in the refrigerator overnight.
Eggs Sofrito
For the sauce:
2 medium sized tomatoes, peeled, seeds removed, and finely chopped
1/4 cup olive oil
1/2 cup finely chopped onions
1 Tbs finely chopped garlic
1 small red or green sweet pepper, seeds and ribs removed, finely chopped
1/2 cup finely diced serrano* ham, or 2 oz (50 g) prosciutto
1 chorizo*, sliced into 1/4 in (5 mm) rounds, or 3 oz (75 g) other
garlic-seasoned pork sausage
1 Tbs finely chopped parsley
1 small bay leaf
1 tsp salt
Freshly ground black pepper to taste
1/3 cup water
*Available in Spanish specialty shops and some supermarkets.
Heat the olive oil in a large skillet over moderate heat. Add the onions,
garlic, and chopped pepper and cook for 5 minutes, stirring frequently, until
the vegetables are soft but not brown. Stir in the remaining ingredients and
cook uncovered until most of the liquid has evaporated. Set aside.
For the eggs:
2 tsp olive oil
6 eggs
1/2 cup hot cooked fresh or frozen green peas
6 hot cooked fresh or canned asparagus tips, 3 to
4 in (7 to 10 cm) long
6 to 8 strips of drained, canned pimiento, each about 3 in (7 cm) long
3 Tbs pale dry sherry
Parsley sprigs (optional)
Coat a 9 x 9 x 2 in (25 x 25 x 5 cm) baking dish with the 2 teaspoons of oil.
Spread the sofrito evenly in the dish, discarding the bay leaf. Break the eggs
and place them in a circle on top of the sofrito. (Hint: you may want to break
the eggs into a saucer and slide them into place on the sofrito) Now here is
where your artistic talent comes in. Arrange the peas in mounds on the sofrito,
and arrange the asparagus around or between the eggs. Drape a pimiento slice
over each asparagus tip. Sprinkle the eggs and the vegetables with the sherry,
cover the dish, and bake in a 400F (200C) oven for about 20 minutes, until an
opaque film has formed over the yolks and the egg whites are firm. Serve at
once, garnished with parsley. Serves 6.
Return to the Index of Recipes
Here is a tasty and elegant variation on that summertime standby, deviled eggs.
Eggs Stuffed with Smoked Salmon
12 eggs, hard-boiled, peeled, and cut in half
1/2 cup (125 ml) finely chopped smoked salmon
3-4 Tbs (45-60 ml) mayonnaise, or to taste
2 Tbs (30 ml) chopped fresh dill
2 Tbs (30 ml) chopped capers
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Remove the yolks from the eggs and mash with the remaining ingredients. Fill the
egg whites with the yolk mixture using a pastry bag or small spoon. Serve
chilled. Serves 6 to 8 as an appetizer.
Return to the Index of Recipes
Any pasta can be used in this dish, especially if you have some left over in the
refrigerator.
Fettuccine Frittata
2 Tbs (30 ml) olive oil
1/2 medium onion, chopped
1 clove garlic, finely chopped
2 cups (500 ml) approximately, cooked fettuccine or other leftover pasta
6 eggs
1/2 cup (125 ml) freshly grated Parmesan or Romano cheese
3 Tbs (45 ml) chopped flat-leaf parsley
Hot red pepper flakes, to taste
Salt and freshly ground pepper to taste
Heat the oil in a non-stick skillet over moderate heat and saute the onion for 5
minutes, until golden but not brown. Add the garlic and saute for 1 minute. Add
the fettuccine and stir to coat the pasta. Beat the remaining ingredients
together and add to the skillet, stirring once to combine the ingredients. Cook
covered over low heat 12 to 15 minutes, until the edges are lightly browned.
Place a large plate over the skillet, and using two hands, carefully flip the
two so that the frittata is face-down on the plate. Slide the frittata back into
the skillet and cook uncovered an additional 5 minutes. Serves 4 to 6.
Return to the Index of Recipes
The traditional English breakfast owes much to culinary contributions from
Scotland, including this dish.
Finnan Haddie
1 small onion, sliced and separated into rings
1 tsp (5 ml) whole black peppercorns
2-3 lbs (900-1350 g) smoked haddock, cut
into individual servings
3 cups (750 ml) milk
Place the onion rings and peppercorns in a heavy skillet. Arrange the smoked
haddock pieces on top, then add the milk. Bring to a boil over high heat, reduce
the heat and simmer covered for 10 minutes. Transfer the fish to a serving
platter and discard the milk, onion, and peppercorns. Serve with mustard sauce
(see below). Serves 4 to 6.
Mustard Sauce
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk
1/4 cup (60 ml) heavy cream
1 tsp (5 ml) white vinegar
1 tsp (5 ml) Dijon-style mustard
1 tsp (5 ml) dry English mustard
Salt and freshly ground pepper to taste
Heat the butter in a small saucepan over moderate heat. Stir in the flour and
cook for 3 minutes. Stir in the milk and bring to a boil, stirring frequently.
Add the remaining ingredients and stir to combine thoroughly. Makes about 1 cup
(250 ml).
Return to the Index of Recipes
Here is a recipe that is so quick and easy you'll wonder why you never thought
of doing it before. It's perfect for those mornings you want to cook your family
something special but don't have the time to whip up some waffle batter.
French Toast Waffles
2 eggs, beaten
1/4 cup (60 ml) milk
2 Tbs (30 ml) melted butter
1/4 tsp (2 ml) ground cinnamon
Sliced white or whole-wheat bread
Beat the eggs, milk, butter, and cinnamon together in a shallow bowl or pie
plate. Trim the bread if necessary to fit your waffle iron. Dip the bread in the
egg mixture, coating both sides, and cook in a hot waffle iron until golden
brown. Allow 2 to 3 slices per serving.
Return to the Index of Recipes
Use fresh corn for best results with this light and delicious recipe. You can
eat them plain, topped with tomato salsa, or (my favorite) a drizzle of maple
syrup.
Fresh Corn Fritters
4-6 ears sweet corn, husked
2-3 egg whites, stiffly whipped
Salt and freshly ground pepper to taste
Cut the corn kernels from the cobs, scraping the cobs and reserving as much of
the liquid as possible. Fold the kernels and liquid into the egg whites and add
the salt and pepper. Drop by tablespoonfuls on a lightly greased griddle or
non-stick skillet over moderate heat. Cook for about 2 minutes on each side,
until golden brown. Serves 4 to 6.
Return to the Index of Recipes
If fresh strawberries are not available in your part of the world right now,
then hold off on making this recipe. The fresh strawberries really are a must,
and after all, the recipe will keep longer than the bread.
Fresh Strawberry Bread
2 cups (500 ml) fresh strawberries, washed and hulled
1 3/4 cups (430 ml) bread or all purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/4 tsp (1 ml) baking powder
3/4 cup (180 ml) sugar
1/3 cup (80 ml) butter or other shortening
2 eggs
1/3 cup (80 ml) water
1/2 cup (125 ml) chopped walnuts
Cream cheese, softened (optional)
Ground cinnamon (optional)
Crush enough of the strawberries to fill 1 cup (250 ml). Pour into a small
saucepan and heat over a medium flame. Bring to a boil and cook for 1 minute,
stirring constantly, then remove from the heat and allow to cool. Slice the
remaining strawberries and chill. In a medium bowl combine the flour, baking
soda, salt, and baking powder. In a large mixing bowl beat the sugar and butter
together and then add the eggs and water, mixing until light and fluffy. Add the
flour mixture to the butter mixture, mixing well to blend. Stir in the crushed
strawberries and walnuts. Spoon the mixture into a greased 8x4x4 inch (approx.
20x10x10 cm) loaf pan. Bake in a preheated 350F (180C) oven for 1 hour, or until
a toothpick inserted in the center comes out clean. When the loaf has cooled in
the pan for 10 minutes, turn onto a rack to cool. Cut into slices, spread with
softened cream cheese, add a light dusting of cinnamon, and top with the
reserved chilled strawberries. Makes 1 loaf.
Return to the Index of Recipes
Although I present this as a breakfast or brunch dish, it also serves as an
economical, easy, and healthful dessert item. Use any fruit that is fresh and in
season, and this will become a year-round family favorite.
Fruit Gratin
1 tsp (5 ml) butter
4 cups (1 L) thinly sliced peaches, pears, apples, nectarines, or plums, or
mixed whole berries, or whole cherries, or any combination of fruits
1/4 cup (60 ml) sugar
2 Tbs (30 ml) butter, cut into small pieces
1/4 cup all-purpose flour
1/4 cup (60 ml) chopped almonds, walnuts,
pecans, or nut of your choice
Grease a 9 inch (25 cm) square baking pan with the teaspoon (5 ml) of butter.
Place the fruit in the baking dish. In a small bowl combine the remaining
ingredients with your fingers, tossing and pinching it until it resembles coarse
meal. Sprinkle evenly over the fruit, pressing down gently. Bake in a preheated
350F (180C) oven for 30 to 45 minutes, depending on the fruit, until the fruit
is tender and the topping is golden and bubbling. Serve hot or at room
temperature. Serves 4 to 6.
Return to the Index of Recipes
This is an old-fashioned German classic that's perfect for a chilly autumn
morning. It's one of my all-time favorites, and the thought of it is making my
mouth water as I type this.
German Potato Pancakes (Kartoffelpuffer)
2 lbs (1 kg) baking potatoes, peeled
2 eggs
1/4 cup (60 ml) finely grated onion
1/3 cup (80 ml) flour
1 tsp (5 ml) salt
A few gratings of fresh nutmeg
Bacon fat, lard, butter, or vegetable oil for frying
Applesauce and sour cream, served on the side
Grate the potatoes and press them in a sieve or colander to remove as much
moisture as possible. Beat the eggs in a large mixing bowl, and add the onion,
then gradually beat in the flour, salt, and nutmeg. Add the grated potatoes and
mix to combine thoroughly. Heat the fat or oil in a heavy iron skillet over high
heat and pour in about 1/3 cup (80 ml) of the potato mixture. Using a wooden
spoon or a spatula, flatten the potatoes until they form a pancake about 5
inches (12 cm) in diameter. Cook for about 2 minutes on each side, until golden
brown and crispy around the edges. Transfer to an ovenproof platter and keep
warm in a 250F (120C) oven while the remaining batter is used to cook the rest
of the pancakes. Add more fat or oil as needed. Serve as soon as possible with
bowls of applesauce and sour cream for the diners to serve themselves. Makes
about 8 pancakes, to serve 4 to 8.
Return to the Index of Recipes
These pancakes will please youngsters and oldsters alike.
Gingerbread Pancakes
1 1/3 cup (330 ml) all-purpose flour
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) salt
1 egg
1 1/4 cups (310 ml) milk
1/4 cup (60 ml) molasses
3 Tbs (45 ml) vegetable oil
Combine the dry ingredients in a mixing bowl. In a separate bowl beat together
the egg and milk. Beat in the molasses and oil and stir into the dry mixture,
stirring just until combined-the batter should be slightly lumpy. Using a 1/4
cup (60 ml) measure, drop onto a hot, lightly greased griddle or skillet. Turn
when bubbles form on the surface and the edges are golden brown. Makes about 8
pancakes.
Return to the Index of Recipes
Here's a tasty and healthy recipe for a cold breakfast cereal, or a snack to be
eaten out of hand.
Granola
1 cup (250 ml) water
1 cup (250 ml) brown sugar
1/2 cup (125 ml) honey
1/3 cup (80 ml) vegetable oil
1/4 cup (60 ml) molasses
3 Tbs (45 ml) ground cinnamon
8 cups (2 L) oatmeal
1 cup (250 ml) chopped walnuts
1 cup (250 ml) chopped pecans
1 cup (250 ml) sliced almonds
1 cup (250 ml) unsweetened shredded coconut
1 cup (250 ml) shelled sunflower seeds
1/4 cup (60 ml) sesame seeds
1/4 cup (60 ml) wheat germ
3 cups (750 ml) raisins
Combine the water, brown sugar, honey, oil, molasses, and cinnamon is a saucepan
and bring to a simmer over moderate heat. Combine all of the remaining
ingredients except the raisins in a very large mixing bowl and add the syrup,
stirring to combine thoroughly. Divide the mixture between 2 or 3 sheet pans and
bake in a preheated 250F (120C) for 2 to 3 hours, stirring every 20 minutes,
until toasted and dry. Allow to cool and add the raisins. Makes about 4 quarts
(4 L).
Return to the Index of Recipes
Breakfast habits and customs vary from country to country, but I don't think
there's a place on Earth that doesn't have its own version of scrambled eggs.
Here's how they do them in Greece:
Greek Scrambled Eggs
2 tsp (10 ml) butter or olive oil
8 eggs, beaten
2 tomatoes, seeded and chopped
4 oz (100 g) feta cheese, crumbled
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
Heat the butter in a skillet over moderate heat. Pour in the eggs and cook until
partially set, stirring constantly. Add the remaining ingredients and stir
gently until cooked to the degree you prefer. Serves 4 to 6.
Return to the Index of Recipes
Smoked fish for breakfast may sound a bit odd, but they go with scrambled eggs
every bit as well as crisp bacon does. Try it and I'm sure you'll agree.
Grilled Kippered Herring
4 to 8 kippers* (smoked herring)
2 Tbs (30 ml) butter
Freshly ground pepper to taste
Lemon juice
Place the kippers skin side down on a hot grill or griddle and dot with butter.
Cook 4 to 5 minutes, without turning, until very hot. Season with pepper and
lemon juice. Serve with scrambled eggs. Serves 3 to 4.
* If using canned kippers, which are too fragile to be cooked in this manner,
bake in a 350F (180C) oven for 10 minutes, following the same procedure.
Return to the Index of Recipes
Add some eggs cooked the way you like them to this recipe for an elegant
breakfast or brunch dish.
Grilled Tomatoes and Green Onions
1/2 cup (125 ml) olive oil
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) chopped fresh basil
2 Tbs (30 ml) chopped shallots
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
3-4 large, firm tomatoes, cut into 1/2-inch (1 cm) slices
8-12 green onions (scallions, spring onions) including green parts, trimmed
Whisk together the olive oil, lemon juice, basil, shallots, mustard, salt, and
pepper. Place the tomato slices and green onions on a grill over moderate heat
and baste with the oil mixture. Grill 5 to 6 minutes, turning and basting
frequently. Serves 4 to 6.
Return to the Index of Recipes
This dish is only as good as the ham you use. If you steer clear of watery
canned ham you'll be rewarded with a solid, firm loaf that will slice nicely.
Ham Loaf
3 cups (750 ml) ground ham
1 egg, lightly beaten
1 1/2 lbs (675 g) ground pork
1 cup (250 ml) bread crumbs (preferably fresh)
1/2 cup (125 ml) milk
2 tsp (10 ml) chopped fresh or 1 tsp (5 ml) dried thyme
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Mix all the ingredients thoroughly. Pack gently into a loaf pan and bake in a
preheated 350F (180C) oven until cooked through and the fat around the edge of
the pan is bubbling, 40 to 50 minutes. Pour off excess fat and allow to rest for
at least 15 minutes before serving. Serve warm, cold, or at room temperature.
Serves 4 to 6.
Return to the Index of Recipes
The banana is considered an aphrodisiac in many parts of the world, but for the
life of me I can't seem to remember why.
Ham Steak with Bananas
2 bananas, peeled and cut in half lengthwise
1 Tbs (15 ml) butter
2 Tbs (30 ml) brown sugar
1 ham steak, about 1/2 inch (1 cm) thick
1/2 tsp (2 ml) crushed black pepper corns
1/2 tsp (2 ml) finely chopped garlic
1 Tbs (15 ml) honey
Saute the bananas in the butter over medium heat until lightly browned on both
sides. Sprinkle with the brown sugar and brown under the broiler until sugar
bubbles. Meanwhile, sprinkle the ham steak with the crushed peppercorns and
saute in the pan used to saute the bananas, browning lightly on both sides. Add
the garlic for the last few second and drizzle with the honey. Pour the pan
juices over the ham prior to serving. Serve with scrambled eggs and biscuits.
Serves 2.
Return to the Index of Recipes
Here is a quick and easy breakfast dish that is almost as easy to make for 20
people as for two. You could even mix up a large batch of the topping and let
your house guests assemble and toast their own.
Herbed Cheese Toast
2 eggs
3/4 cup (180 ml) cottage cheese or ricotta
1 tsp (5 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh chives
Salt and freshly ground pepper to taste
4 slices bread
Combine the eggs, cheese, herbs, salt, and pepper in a small bowl. Spread over
the bread and place under a preheated broiler for 3 to 4 minutes, until puffy
and lightly browned. Serves 4.
Return to the Index of Recipes
I am particularly fond of tarragon with eggs as in this recipe, and the addition
of asparagus makes for an irresistible combination.
Herbed Scrambled Eggs with Asparagus
8 oz (225 g) thin asparagus
1 Tbs (15 ml) extra virgin olive oil
6 large eggs
1 Tbs (15 ml) sour cream
1 Tbs (15 ml) chopped fresh chives
1 tsp (5 ml) chopped fresh tarragon, or 1/4 tsp (1 ml) dried
Salt and freshly ground pepper to taste
Remove the tough lower portion of the asparagus and cut the remaining spears
into 1-inch (2 cm) pieces. Heat the olive oil in a large non-stick skillet over
moderate heat and saute the asparagus until bright green, about 2 to 3 minutes.
Beat together the remaining ingredients and add to the skillet. Stir constantly
until the eggs are done to the degree you prefer. Serves 4 to 6.
Return to the Index of Recipes
This Easter recipe is for a sweet bun traditionally served on Good Friday.
Hot Cross
Buns
1 cup (250 ml) milk
1 Tbs (15 ml) sugar
1/4 tsp (1 ml) cinnamon
A grating of fresh nutmeg
1/4 cup (60 ml) currants or raisins
2 Tbs (30 ml) finely chopped citron
2 Tbs (30 ml) butter
1/2 tsp (2 ml) salt
1 package (1 Tbs, 15 ml) active dry yeast
1 egg
2 2/3 cups (650 ml) all-purpose flour
For the frosting:
1/2 cup (125 ml) confectioner's (powdered) sugar
2 tsp (10 ml) hot milk
1/4 tsp (1 ml) vanilla extract
Combine the milk, sugar, cinnamon, nutmeg, currants or raisins, citron, butter
and salt in a small saucepan and heat over a low flame until the sugar is
dissolved, the butter has melted, and the milk is luke warm (110F, 43C).
Sprinkle the yeast over the milk mixture and allow to proof for 15 minutes. Beat
the egg into the milk mixture, and combine with half the flour in a mixing bowl.
Turn the dough out on to a floured surface and knead the rest of the flour in,
using only enough to form a dough that can be handled easily. Place in a greased
bowl and allow to rise until doubled in volume. Shape the dough into 18 balls
and place in rows on a greased baking sheet. Using a sharp knife or razor blade,
cut a cross into the tops of the balls. Cover with a dish towel and allow to
rise until doubled in volume. Bake in a preheated 425F (220C) oven for 20
minutes, until golden brown. Meanwhile, combine the frosting ingredients,
stirring until smooth. Allow the buns to cool before spooning or piping the
frosting on the cross made by the cuts in the dough. Makes 18 buns.
Return to the Index of Recipes
This classic Mexican egg dish appears on almost every menu in Mexico. In the old
days, when the ranch hands would dine on a light breakfast of coffee and bread
when they rose at dawn, this was frequently served at almuerzo, the
second meal of the day. Traditionally served with a portion of refried beans, it
is hearty enough to get even the hardest working rancheros through the
day.
Huevos Rancheros (Eggs Ranch Style)
4 Tbs (60 ml) vegetable oil
8 to 12 corn tortillas
8 to 12 eggs
Butter
1 recipe Mexican tomato sauce (see below)
Heat the vegetable oil in a heavy skillet over moderate heat and fry the
tortillas until limp. Drain on paper towels and place two tortillas, side by
side, on each plate. Fry the eggs in the butter to your preferred degree of
doneness. Place the eggs (2 per person) on top of the tortillas and top with
tomato sauce. Serve with refried beans. Serves 4 to 6.
Mexican Tomato Sauce
2 Tbs (30 ml) vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
2 large tomatoes, peeled, seeded, and chopped
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste
Finely chopped jalapeno or serrano chiles, to taste
Heat the oil in a saucepan and fry the onion and garlic until soft but not
brown. Add the remaining ingredients and cook over low to moderate heat for 20
minutes, stirring occasionally. Serve warm or cold. Makes about 2 cups.
Return to the Index of Recipes
This is a popular breakfast dish in India, where it is usually served with
paratha or other Indian bread. It is typically cooked until the eggs are
thoroughly cooked, and the result is a mass of large chunks of onion-studded
eggs, but you can cook yours to the degree you prefer for scrambled eggs.
Indian Scrambled Eggs (Ande ki Bhorji)
6 eggs
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil
2 medium onions, coarsely chopped
1/2 tsp (2 ml) ground cumin
Chopped cilantro (coriander leaves) for garnish (optional)
1-2 green chile peppers, seeded and thinly sliced for garnish (optional)
Beat the eggs, salt, and pepper together in a bowl. Heat the oil in a large
skillet over moderate heat and saute the onions until tender and golden but not
brown, about 3 to 4 minutes. Add the cumin and saute for 30 seconds. Reduce the
heat to low and add the egg mixture. Stir frequently until the eggs are cooked
to the degree you prefer. Serve garnished with cilantro and chile peppers if
desired. Serves 4 to 6.
Return to the Index of Recipes
This recipe is similar to the classic Scotch eggs except that the sausage
mixture is replaced by a mashed potato mixture here. These can be prepared the
night before, and then fried in the morning. Your family will think that you
were up at the crack of dawn cooking for them, which is a good time to ask for
the new car you've been wanting.
Irish Eggs
6 hard boiled eggs, peeled
1 lbs (450 g) potatoes, peeled, boiled, and mashed
2 eggs, beaten
1 tsp finely minced garlic
1 tsp salt
1 Tbs Dijon mustard
1 Tbs fresh rosemary, chopped
10 soda crackers (saltines) crushed to fine crumbs
Vegetable oil for deep frying
Combine the mashed potatoes, beaten eggs, garlic, salt, mustard, rosemary, and
cracker crumbs, mixing thoroughly. Divide the potato mixture into 6 portions.
Press a hard-boiled egg into each portion, covering each egg entirely. Deep fry
in 350F (180C) oil until golden brown. Serves 6.
Return to the Index of Recipes
Bacon and eggs has been a mainstay of the American diet for hundreds of years,
and corn was the mainstay of the native American diet for thousands of years
before that. The two traditions meet in this delicious dish.
Kentucky Scramble
8 slices lean bacon
1 cup fresh corn kernels (cut from 3 ears of fresh corn)
or 1 cup canned or frozen and defrosted corn kernels
1/2 cup finely chopped green pepper
1/4 cup finely chopped pimiento
1 tsp salt
Freshly ground black pepper to taste
8 eggs
Fry the bacon in a large skillet over moderate heat, turning until crisp and
brown. Remove bacon to drain on paper towels and pour off all but 2 Tbs of the
bacon fat. Add the corn to the skillet and stir over moderate heat for 2 to 3
minutes. Add the green pepper, pimiento, salt and black pepper and cook
uncovered, stirring frequently, for 5 minutes until the vegetables are soft but
not browned. Beat the eggs in a bowl and pour them into the skillet. Cook over
low heat, stirring with the back of a fork or with a wooden spatula, until the
eggs have formed soft creamy curds or to your preferred degree of firmness for
scrambled eggs. Mound the eggs on a warm serving platter and arrange the cooked
bacon strips on top. Serve with buttered toast. Serves 4.
Return to the Index of Recipes
Lemon and ginger make a great combination, and the food processor makes this
recipe a snap to make.
Lemon Ginger Muffins
1 cup (250 ml) sugar
2 Tbs (30 ml) chopped fresh ginger
Zest from 1 lemon
8 Tbs (120 ml) butter
2 eggs
1 cup (250 ml) buttermilk or yogurt
2 cups (500 ml) all-purpose flour sifted with
1 tsp (5 ml) baking soda
Combine the sugar, ginger, and lemon zest in an electric food processor and
process until the ginger and zest are finely ground. Add the butter and process
until creamy and smooth. Add the eggs, process, scrape down the sides of the
bowl, and process again until smooth. Transfer to a mixing bowl and stir in the
buttermilk and the flour mixture. Pour into greased and floured muffin pans and
bake in a preheated 400F (200C) oven for 20 to 25 minutes. Makes 12 muffins.
Return to the Index of Recipes
The bright flavor of lemons is a real eye-opener in the morning. Try these
light, fluffy pancakes topped with fresh raspberries or strawberries.
Lemon Pancakes
3 eggs, separated
1/4 cup (60 ml) all-purpose flour
3/4 cup (180 ml) cottage cheese or yogurt
4 Tbs (60 ml) butter, melted
3 Tbs (45 ml) sugar
A pinch of salt
The grated zest of 1 lemon
Beat the egg whites until stiff and set aside. In a separate bowl, beat the egg
yolks and remaining ingredients until thoroughly combined. Gently fold the egg
whites into the flour mixture until it is uniform in color. Spoon about 3
tablespoons (45 ml) onto a lightly greased griddle over moderate heat and cook
for about 1 1/2 minute. Turn and cook about 30 seconds. Serves 3 to 4.
Return to the Index of Recipes
There seems to be no end to the requests I get for muffin recipes. Here is one
that ought to satisfy those folks.
Low-Fat Blueberry Muffins
1 1/2 cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
2 eggs
1/2 cup (125 ml) skim milk
2 Tbs (30 ml) vegetable oil
1/2 tsp (2 ml) vanilla extract
1 cup (250 ml) frozen blueberries, thawed and juices reserved
Combine the flour, baking powder, and salt in a mixing bowl. In a separate bowl,
beat together the eggs, milk, oil, vanilla, and about 1/2 cup (125 ml) of the
reserved blueberry juice. Add this mixture along with the blueberries to the dry
ingredients and mix until thoroughly combined. Fill muffin tins about 2/3 full
with the batter and bake in a preheated 400F (200C) oven for 20 to 25 minutes.
Makes 12 muffins.
Return to the Index of Recipes
Try these muffins the next time you need an alternative to sweet muffins for the
breakfast or brunch table.
Low-Fat Cheese Muffins
1 cup (250 ml) buttermilk
1 egg
1 1/2 tbs (22 ml) vegetable oil
1 cup (250 ml) unbleached all-purpose flour
1/4 cup (60 ml) whole wheat flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
6 Tbs (90 ml) freshly grated Parmesan cheese
1/2 tsp (2 ml) dried rosemary leaves, crushed
Beat together the buttermilk, egg, and oil. In another bowl sift together the
flours, baking powder, baking soda, and salt. In another bowl combine the cheese
and rosemary, and add this mixture to the flour mixture, reserving about 1
tablespoon (15 ml) for topping the muffins. Pour the liquid mixture into the
flour mixture and stir just enough to combine. Pour the batter into 12 lightly
oiled muffin cups and sprinkle the reserved cheese mixture on top. Bake in a
preheated 400F (200C) oven for 15 to 20 minutes, until a toothpick inserted in
the center comes out clean. Cool on a wire rack. Makes 12 muffins.
Return to the Index of Recipes
|
Joe
Barkson has been writing and publishing under the pen name "The
Chef at Worldwide Recipes" since 1998. He came to food writing
late in life following checkered careers in computer marketing,
graphic design, and teaching high school Spanish. A lifelong
interest in food and cooking ("I've been eating since I was a
baby," he is fond of saying) was nurtured by extensive
international travel during his formative years, and this
accounts for the emphasis on world cuisine in his choice of
recipes and themes. Twice married and currently happily single,
he lives in rural Georgia with a hyperkinetic schipperke that
answers to Cooky when the mood strikes him.
