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Sunday Mornings at My House... pecan pancakes with mixed berry compote

7/15/2012

It was meant to be... amazingly, I had everything I needed in my kitchen to make Pecan Pancakes with Mixed Berry Compote for breakfast. The only change I made to the original recipe was to add 2 tablespoons of sugar to the dry ingredients, and after mixing I thinned the batter with a little milk. Enjoy!

Pecan Pancakes with Mixed Berry Compote
an adapted Martha Stewart recipe

• 2 cups mixed berries
• 1 tablespoon honey
• 2 teaspoons lemon zest
• 1/2 cup unbleached all-purpose flour
• 1/4 cup whole wheat flour
• 1/4 cup wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup plain yogurt
• 2 tablespoons unsalted butter, melted, plus more for the pan
• 1 large egg
• 1/2 cup pecans, chopped
• milk for thinning
1. Combine the berries and honey in a small saucepan. Bring to a boil, then reduce the heat. Simmer for about 5 minutes. Stir in the lemon zest and set aside.
2. In a large bowl, whisk together the flours, wheat germ, baking powder, baking soda, sugar, and salt. Add the chopped pecans. In another bowl, whisk together the yogurt, melted butter, and egg. Combine the dry and moist ingredients and stir just until moistened. Add milk to thin the batter if desired. I probably used about 1/2 cup milk.
3. Heat a large skillet (cast iron is my choice) over medium heat and lightly butter. Spoon batter onto hot skillet. Flip pancakes when bubbles form. Repeat with remaining pancake batter. If not serving at once, keep pancakes warm in a 200˚ F oven. Transfer pancakes to a plate and top with berry compote. Drizzle with pure maple syrup, if desired.

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SUNDAY MORNINGS at... the cabin

2/25/2012

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What's not to love about a strata (a.k.a. bread pudding)? A huge positive with a strata is, it can be totally assembled the day before you plan to serve it. This makes a breakfast or brunch for several very easy. Add some fresh fruit, coffee, juice -- you're set!

Then... there are the ingredients. As long as you work within a certain ratio of milk to eggs for the custard filling (that will be absorbed into the chunks of sturdy bread) you can go crazy tweaking the rest. This recipe uses ham and spinach to nestle between the baguette layers, but cooked sausage and blanched broccoli would be a tasty substitution. The combinations can be endless, or you can stay true to this recipe. You won't go wrong there.

I made this Ham, Fontina, and Spinach Bread Pudding for breakfast at our friends' cabin; assembled it entirely at home, then wrapped it securely for the trip to the cabin. (One caveat... if you are planning to travel several hours with the strata, wait until you reach your destination to pour the custard mixture over the other ingredients. Trust me... it's just easier that way. I'm talking from experience).

There were also buttery croissants from a French Vietnamese bakery in St. Paul that we nibbled on while the strata baked.

It was one of the few mornings that it actually felt like winter, with a night-time low around zero. The hot-from-the-oven strata hit the spot!

> HAM, FONTINA, and SPINACH BREAD PUDDING <

a recipe from Gourmet magazine | December 1999

MAKES 6 SERVINGS
• 1 large baguette (about 3/4 pound); I used my no-knead baguette recipe
• 4 tablespoons unsalted butter, melted
• 1 large onion, chopped
• 2 tablespoons olive oil
• 1 pound cooked ham, cut into 1/2-inch cubes
• 4 large eggs
• 1 quart whole milk
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 6 cups spinach leaves
• 3/4 pound Fontina cheese, grated
1. Preheat broiler.
2. Diagonally cut baguette crosswise into 3/4-inch thick slices and brush both sides with butter. Toast on a baking sheet under the broiler until golden on each side. Remove bread and preheat oven to 350˚F.
3. Sauté onions in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Add ham and sauté until ham is lightly browned.
4. Whisk eggs in a large bowl and whisk in the milk, salt, nutmeg, and pepper to taste. Add toasted bread and toss gently. Transfer the saturated bread to a 3-quart casserole, slightly overlapping slices. Add any remaining egg mixture.
5. Tuck spinach and ham between slices. Sprinkle cheese over bread pudding, lifting slices of bread with a spatula to allow some of the cheese to fall between them. Bake on a rack centered in the middle of the oven for 45 minutes to 1 hour, or until puffed and edges of the bread are golden and custard is set in the middle.
+ The bread pudding can be assembled 1 day ahead and chilled, covered. Increase baking time to 1 hour and 10 minutes if bread pudding is cold when put in the oven. Cover the top with foil after 45 minutes to prevent over-browning.

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breakfast at my house... YEASTED CHOCOLATE COFFEE CAKE

2/16/2012

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This is what I've been snacking on in the mornings along with my cappuccino -- a buttery, chocolate-filled, yeasted coffee cake... Need I say more?

FOR THE CAKE:
2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
3/4 cup warm milk (110 degrees)
1 large egg plus 1 large egg yolk
3 cups all-purpose unbleached flour, plus more for surface
Kosher salt
8 tablespoons unsalted butter, room temperature, plus more for bowl, pan, and parchment
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
FOR THE FILLING:
8 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, room temperature, cut into small pieces
FOR THE TOPPING:
1/4 cup plus 2 tablespoons confectioners' sugar
1/4 cup all-purpose flour
3 tablespoons unsalted butter, room temperature

MAKE THE CAKE: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
MAKE THE FILLING: Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.
Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 5-by-10-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
MAKE THE TOPPING: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

• recipe from MARTHA STEWART LIVING | March 2011

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Vanilla French Toast with Maple Syrup and Blueberries

1/29/2012

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    If you make the huge loaf of braided Egg Bread I made last week, you'll have breakfast covered for several days. That's been the case in my house, at least. I've toasted egg bread slices and slathered them with salted butter and jam. One morning we devoured the Bread with Chocolate, Olive Oil, and Fleur de Sel. Today I dipped thick slices of the bread into a vanilla bean infused milk, followed by beaten eggs, before frying in sweet butter. And, there is still enough bread left to make croutons toasted in olive oil and tossed with kosher salt!
      I found the recipe for Vanilla French Toast in a 1992 Australia VOGUE Entertaining, one of several Australia VOGUE issues I've had for many years and just can't part with. (Several years ago I recycled 20 years-worth of GOURMET magazines and I've regretted it ever since.) I've slightly altered the ingredient proportions of the original recipe with a little more vanilla and additional egg -- just how I like it! (I always save the vanilla beans I've scraped seeds from for recipes like this, and also to make vanilla sugar for my baking.)
     Lately, my husband has been on a blueberry buying binge. I'm more of the, "it's out of season, so you don't buy it" mind-set. He, however, will purchase what he likes... (and I'm secretly enjoying those fresh blueberries on my yogurt with granola in the mornings). When local berries are plentiful in Minnesota, I'll be making this French toast again, and crowning the stack with fresh blueberries and raspberries!

+ Vanilla French Toast with Maple Syrup and Blueberries ++
adapted from a recipe in Australia VOGUE Entertaining | Oct•Nov 1992

SERVES 2
• 1 cup milk
• 1 vanilla bean
• 1/3 cup granulated sugar
• 6 thick slices Egg Bread or Brioche
• 3-4 eggs, beaten
• Butter, for the frying pan
• Maple syrup
• Fresh berries
1. Bring the milk, vanilla bean, and sugar to the boil. Remove from the heat and set aside to cool.
2. Dip the slices of Egg Bread or Brioche into the cooled milk, then dip each slice into the beaten eggs. Melt the butter in a frying pan and fry the bread on both sides until golden.
3. Plate the French toast and drizzle with maple syrup. Serve with fresh berries.

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SUNDAY MORNINGS at MY HOUSE chocolate & banana granola

11/12/2011

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I've mentioned before how much I like granola by Milk & Honey; my favorite being their Blueberry Pecan. My daughter and husband, on the other hand, are hooked on Milk & Honey's Chocolate Banana Granola. I will buy it in a pinch, if I need to, but when I have the time, I'd much rather bake it in my own kitchen. I think my delicious granola comes close!

• • • • • • • • •

• 4 cups old-fashioned oats
• 1/4 cup wheat germ
• 1/4 cup coconut
• 1/4 cup unsweetened, natural cocoa
• 1/3 cup canola oil
• 1/8 cup honey
• 1/4 cup brown sugar
• 1 cup dried banana chips

1. Preheat oven to 325˚F.
2. In a large bowl combine the oats and wheat germ.
3. In the bowl of a food processor pulse the coconut and cocoa briefly to combine. Add to the oats and wheat germ.
4. In a small saucepan, combine the canola oil, honey, and brown sugar. Bring mixture to a boil, stirring until smooth. Poor oil mixture over the oats and stir to coat the entire mixture.
5. Pour the oat mixture onto a large sheet pan and place on the center rack of the oven.
6. While the granola is baking, take the banana chips and place in a zip-lock bag. Using a rolling pin, pulverize the banana chips into smaller pieces. Set aside.
7. After 25 minutes of baking (you want the granola golden brown and dry, but not burnt), remove the granola from oven and cool. Stir in the banana chips.

* My favorite way of eating this granola is over vanilla yogurt and with fresh banana slices.

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SUNDAY MORNINGS at MY HOUSE unsweetened applesauce

11/6/2011

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One of my favorite ways to spend a fall weekend is to visit an apple orchard. We hit the Mother Lode on a Saturday in October when my husband and I were visiting our daughter in Wisconsin and found a cluster of apple farms.

Our objective that day was to buy a sweet apple that could be made into applesauce without any added sugars. That for us turned out to be the Spartan variety of apple that I used in making this applesauce. I have since peeled, cored, sliced, and cubed 12 pounds of apples. My daily breakfas t of a soft-boiled egg with toast fingers has been replaced for now, by bowls of applesauce topped with vanilla yogurt and freshly-toasted walnuts.
There's a pork roast in our future and I'm hoping there will still be some applesauce to serve alongside; but the way we've been eating this up, there may not be.

• 6 pounds of your favorite apple (I used a Spartan), peeled, sliced thick and slices cubed
* 2 cups fresh apple cider
• 1/2 to 1 teaspoon cinnamon
• freshly-squeezed lemon juice, to taste

1. Place all of the apples in a large (5 quart) sauté pan or a large heavy pot. Add the apple cider and bring to a boil. Reduce heat to a good simmer and cover. Cook for 25 minutes. Remove the lid and continue to simmer until cider and juices have been reduced. Add the cinnamon and lemon juice to taste ( I used about 2 teaspoons). Cool and refrigerate.
2. Eat applesauce as is, or top with (vanilla) yogurt and toasted walnuts.

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SUNDAY MORNINGS at MY HOUSE soft-boiled eggs with toast fingers

10/30/2011

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Unfortunately, eating a petit déjeuner in Paris is just a memory. I've been home now for one month. There are no more soft-boiled eggs and toast fingers (nor café crème or jus d'orange pressé) at the outdoor café on the Place de la Contrescarpe. Nope... none of that now that I'm no longer in Paris. But being at home and making my own breakfast in the morning has not lessened my desire to enjoy a soft-boiled egg with toast fingers. In fact, for the past 2 weeks this is all I've eaten for my first meal of the day.

I love eggs prepared any which way and any time of the day. But given a choice, I will most likely ask for a soft-boiled egg with toasted sourdough bread at breakfast. Purchase the freshest, organic eggs you can find. It really does make a difference. And although I use large eggs in all of my baking, having extra-large eggs on hand for soft-boiling insures you'll get a few extra spoonfuls.
Perfect!

• Soft-boiled Eggs with Toast Fingers •

• Take your egg(s) out of the refrigerator and put a saucepan full of water over medium heat. When the water comes to a simmer, gently slip the eggs into the water. Set the timer for 5 minutes and cook the eggs in the water kept at a gentle boil. It may be necessary to turn down the heat. You do not want a strong boil when you add the eggs nor during the cooking -- that will crack them.
• While the eggs are cooking, toast the sourdough slices (or whatever your favorite bread is). Spread toast with salted butter and using a sharp knife, cut into "fingers". Arrange on a plate next to your egg cup.
• When the eggs are done cooking, use a large spoon or tongs to transfer the egg(s) to the egg cup(s). Let the egg set for about one minute before taking a sharp paring knife to pierce a circle around the top of the egg (or use a soft-boiled egg topper). Remove the top of the egg shell and sprinkle the interior with salt, dip the toast fingers into the yolk and sprinkle more salt onto the egg as needed.
• I start out making myself one egg, and always end up making two!

Round out your Petit Dejeuner with a glass of freshly-squeezed orange juice, a café au lait, or a bittersweet chocolat chaud. Bon Appetit!

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SUNDAY MORNINGS AT MY HOUSE pain au chocolat

4/4/2011

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                                 • The text was originally posted February 2008 •
                           photos taken at a recent Sunday morning breakfast

   I barely had them out of the oven before the pain au chocolat (bread and chocolate rolls) were history. My daughter brought ten friends home after school and when they found these cooling on the kitchen table they were quickly devoured. It was hard to be upset about this, although I was seriously looking forward to waking the next morning and eating a pain au chocolat, momentarily warmed in the oven, along with my cappuccino. But when my daughter told me how much her friends loved the rolls I knew my efforts were appreciated and that meant more to me than eating one myself..... I think?



                                     • PAIN au CHOCOLAT •
                                         Time for Snacks by Patricia Wells
                New York Times Magazine | September 25, 1988

• 1/2 cup lukewarm milk
• 1/2 cup lukewarm water
• 1 Tbsp. sugar
• 2 1/4 tsp. or 1 package, dry yeast
• 2 1/4 to 2 1/2 cups unbleached flour
• 1 tsp. salt
• about 6 ounces bittersweet chocolate, divided into 8 equal portions
milk, for brushing the rolls

1. In a large mixing bowl, combine the milk, water, sugar, yeast and one cup of the flour. Stir until thoroughly blended and set aside to proof the yeast, about five minutes.
2. Once proofed, add the salt, then begin adding the remaining flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes. (This can be done in a mixer with a dough hook).
3. Place the dough in a bowl, cover with plastic wrap and let rise at room temperature until double in bulk, about one hour.
4. Punch down and let rise again, covered, until double in bulk, about one hour.
5. Preheat the oven to 400 degrees.
6. Divide the dough into eight equal portions. On a lightly floured surface, roll each piece into a six-inch-by-four-inch rectangle. (I just stretch with my hands and forget the rolling pin). Place a portion of chocolate in the center of each piece of dough. Fold the end, then the sides, pinching the dough to seal. Place, pinched side down, on a baking sheet. Cover and allow to rest, at room temperature, for about 30 minutes.
7. Brush the rolls with milk and bake until golden brown, about 20 to 25 minutes.
                                     Yield: Eight Rolls

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ORANGE MARSHMALLOWS added to chocolate is heaven

4/2/2011

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I have spoken of my love for orange and chocolate before. It all started when I was a little girl and began eating my orange sherbert with a drizzle of chocolate sauce. If I am making a chocolate cake, I often brush the layers with an orange syrup before assembly. Having a little stash of candied orange peels dipped in bittersweet chocolate for a sweet treat doesn't happen near enough, as far as I'm concerned. Oh yes... I love orange and chocolate! And when I planned on serving hot chocolate to my family this Sunday morning for breakfast, I thought an orange flavored marshmallow melting on top would be just the ticket.

…ORangE MaRshmaLLoWs…

• Confectioners' sugar
• 3 1/2 envelopes unflavored gelatin
• 1/2 cup cold orange juice, freshly squeezed
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 teaspoon salt
• 2 large egg whites
• grated zest of 1 large organic orange
• 2 teaspoons Grand Marnier

1. Oil the bottom and sides of a 9-by-9-inch baking pan; dust the bottom and sides of the pan with powdered sugar
2. In the bowl of a standing electric mixer, sprinkle the gelatin over the cold orange juice; set aside to soften.
3. In a 3-quart heavy saucepan combine the sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden until the sugar is dissolved. Increase the heat to medium-high and boil mixture, without shirring, until the mixture registers 240˚F on a candy thermometer. Remove pan from the heat quickly and immediately pour into the gelatin, stirring until the gelatin is dissolved.
4. Using the stand mixer, beat on high speed until very thick and nearly tripled in volunme. In another bowl, with a hand mixer or whisk, beat the egg whites until they just hold stiff peaks. Slowly beat the white, the orange zest and the Grand Marnier into the sugar mixture until just combined. Pour the mixture into the baking pan as quickly as possible. The marshmallow mixture begins setting up immediately. Smooth the top and dust with Confectioners' sugar. Place a piece of wax paper over, but not touching the marshmallow mixture, and refrigerate until firm, about 3 hours.
5. Run a thin knife around the edges of the pan and invert. Place a thin metal spatula between the marshmallow and the pan to gently pull the marshmallow out onto a Confectioners' sugar dusted chopping board. Using a large, sharp knife, cut the marshmallow into 6 strips. Cut each strip into 6 cubes, dusting with more Confectioners' sugar along the way. Store the marshmallows in a tin.

MAKES 36 LARGE MARSHMALLOWS

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SUNDAY MORNINGS at MY HOUSE baked eggs with mashed potatoes and ham

1/9/2011

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Still had some mashed potatoes in my refrigerator from the other night; a perfect cushion, when combined with diced ham, to cradle an egg . My Antique-of-the-Week sister gave me six vintage porcelain ramekins in sterling silver holders as a gift and I've been anxious to use them. I probably should have filled larger ramekins for this baked egg dish (the whites dribbled quite a bit over the sides), but I don't think the end-result would have been as beautiful!

< Bake Eggs with Mashed Potatoes and Ham >

PREHEAT OVEN TO 425˚F
If you are fortunate enough to have some left-over mashed potatoes, remove from refrigerator and place over low heat in a heavy bottomed pan. Add enough milk or cream to give it a thick, but smooth consistency. Stir finely diced ham into the mashed potatoes and warm gently. Spoon mashed potato mixture into ramekins, filling one-half to two-thirds full. Make an indentation into the potatoes with the back of a spoon, and crack an egg into the center. Sprinkle egg and potato mixture with salt and freshly ground pepper, and top with a generous grating of Parmesan. Arrange ramekins on a baking sheet and place the sheet onto the middle rack of the preheated oven. Bake for approximately 10 to 12 minutes, or until eggs are almost set. Remove from oven and sprinkle eggs with chopped parsley.

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Pecan Pancakes with Mixed Berry Compote an adapted Martha Stewart recipe

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Pecan Pancakes with Mixed Berry Compote
an adapted Martha Stewart recipe