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Tag Archives: brunch

Bacon and Egg Breakfast Muffins

24 Sunday Mar 2013

Posted by createdforjoy in Cook

≈ 1 Comment

Tags

bacon, breakfast, brunch, cheddar, cook, eggs, maple syrup, muffins, mustard powder, recipe, scrambled eggs.cheese, self-rising flour

Bacon and Egg Breakfast Muffins

Hello, again! :) After a five-month hiatus to care for my newborn business, I am finally back to a more balanced routine that includes such luxuries as weekends off. That means I am also back to Saturday Morning Baking, one of my favorite times of the week. And what better way to celebrate both the beginning of a new endeavor and the start of a new day than with these scrumptious breakfast goodies?

Full of bacon, eggs, and cheese, and glazed with maple syrup, this recipe has everything I love about breakfast in one convenient little package. It also uses self-rising flour, a real time-saver that makes these muffins feasible even when there’s a hungry crowd waiting. Their savory, biscuit-like layers are also a great way to introduce a little more protein into the diet of finicky eaters who might normally object to scrambled eggs or cheese.

Most important of all, they are plain old delicious. I am a strong proponent of breakfast all day long, but your main challenge will just be hanging on to some of these long enough for them to qualify as brunch!

Breakfast Muffins waiting to be baked

Bacon and Egg Breakfast Muffins
makes 12 muffins

4 eggs, scrambled and coarsely chopped
12 oz. cooked bacon (about 12 slices), chopped
2 c. self-rising flour (I prefer King Arthur)
1/2 tsp. dry mustard powder
1/2 tsp. ground black pepper
1/8 tsp. cayenne powder (optional)
1 1/4 c. finely shredded sharp cheddar cheese
3/4 c. milk
1/4 c. vegetable or canola oil
1 raw egg
1/4 c. maple syrup

Oven 400F. Line a muffin pan with paper or silicone liners. Spray inside of liners lightly with canola oil or cooking spray.

In medium-size mixing bowl, whisk together flour, mustard powder, black pepper, and cayenne if using. Add 3/4 c. grated cheese, eggs, and bacon and stir again. In small mixing bowl, whisk together remaining raw egg, milk, and oil. Whisk the wet ingredients into the dry just until blended; there will be lumps, but it is important to avoid over-mixing.

Spoon muffin batter into prepared pan, filling each cup 2/3 full. (I find an ice-cream scoop works well to get even portions.) Sprinkle with remaining 1/2 cup finely grated cheese. Bake the muffins 20-25 minutes, until lightly browned and toothpick inserted in center comes out clean.

Allow baked muffins to rest in pan for five minutes, then turn on to baking rack. Brush the tops with the maple syrup and serve warm. (And by warm, I mean immediately. ;)

Bacon and Egg Breakfast Muffins

Inspired by a recipe from King Arthur Flour; I highly recommend their blog for weekly cooking inspiration.

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Raspberry Dutch Baby

13 Monday Aug 2012

Posted by createdforjoy in Cook

≈ 1 Comment

Tags

all-natural, apples, blueberries, blueberry, breakfast, brunch, cook, creme fraiche, dutch baby, easy, egg, morning, pancake, pears, popover, raspberries, raspberry, recipe

dutchbaby

Monday morning of our second week of school dawned stormy and gray, not the best encouragement to get out of bed for little bodies still on their sleepy summertime schedule. This Raspberry Dutch Baby was the perfect way to brighten up the start of our day. A dutch baby is a cross between a pancake and a popover, eggy and fruity, with a hint of sweetness and cinnamon. It comes together in five minutes, but between the golden brown dome and a sprinkling of powdered sugar, it makes morning feel like a special occasion.

In the summer, you can easily substitute blueberries or peach slices for the raspberries, and it tastes lovely with apples or pears in the fall. For another yummy variation, try substituting ground nutmeg and ginger for the cinnamon. We like ours with a dollop of creme fraiche on top, but vanilla yogurt or whipped cream work as well. Guaranteed morning sunshine, regardless of the weather. :)

dutchbaby

Raspberry Dutch Baby
serves 6-8

1 c. raspberries, rinsed
2 Tbsp. unsalted butter
3 Tbsp. granulated sugar, divided
3 large eggs
1/2 c. milk
1/2 c. all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. vanilla bean paste or real vanilla extract
dash of salt
a few teaspoons powdered sugar to sift over the top
a few teaspoons creme fraiche or vanilla yogurt to serve

Oven 450F. Cut the butter into two pieces and place in small glass or ceramic baking dish. (I use either a 9″x6″ oval or a 9″-round dish.) Place the dish in the preheated oven for the butter to melt while you finish the remaining steps, about five minutes.

In a small bowl, mix the raspberries with two tablespoons of the sugar, breaking up a few of the berries so they better release their juices, and set aside. In a blender, mix remaining tablespoon of sugar, eggs, milk, flour, cinnamon, vanilla, and salt. Blend on medium speed for one minute, until thoroughly mixed and a bit frothy.

Carefully remove the hot baking dish from the oven and pour in the batter. Scatter the berries and their juice over the top, then place in oven and bake 17-18 minutes, until edges are puffed and golden brown and center is completely set. (My oven cooks a bit hotter toward the front, so I rotate the dish halfway through.)

Sift powdered sugar over the top and serve immediately with a dollop of creme fraiche or yogurt on top. This does not save well, so be generous. :)

Recipe Notes:
If you would like to use a cup of thinly sliced apples or pears instead of berries, then the directions change slightly. While the butter is melting in the baking dish in the oven, toss the fruit with two tablespoons sugar, an extra 1/4 tsp. of ground cinnamon, and a grating of fresh nutmeg. Arrange the fruit slices evenly in the melted butter and bake for 10-12 minutes, until softened. Prepare the batter as directed above, then pour over the cooked sliced fruit. Bake 17-18 minutes more, then serve as described for the berry version.

dutchbaby

Berries and Cream Steel-cut Oatmeal

04 Wednesday Jul 2012

Posted by createdforjoy in Cook

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Tags

berries, blueberries, breakfast, brunch, cherries, cook, cream, Independence Day, July 4th, oatmeal, recipe, steel-cut oats

oatmeal02

What would July 4th be without a little red, white, and blue? In this case, the patriotic ingredients are fresh, bright cherries and blueberries, drizzled with buttery cream. Steel-cut oats are nutty, chewy little nuggets that pack a nutritional punch and make for a comforting, yummy breakfast when simmered with milk and a touch of cinnamon. We are big fans of them around here, and their extra texture and flavor elevate them over their more-processed cousin, rolled oats. Whether you stayed up too late last night, or got up too early this morning, a bowl of creamy steel-cut oatmeal topped with chunks of fresh fruit is nothing less than transformative.

This is lovely with cherries and berries, but if you don’t have fresh fruit on hand, swirl a spoonful of your favorite jam or preserves into your bowl instead. Use your imagination, as any seasonal fruit and nut combination will work. My favorite duos are pears and ginger; peaches with a dash of nutmeg; or a spoonful of Caramel Apple Butter and a sprinkling of toasted pecans. Simple, filling, and delicious.

oatmeal01

Berries and Cream Steel-cut Oatmeal
serves 4-6

1 c. steel-cut oats
2 Tbsp. unsalted butter
3 c. milk
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 c. turbinado or brown sugar
2 Tbsp. real maple syrup
1/2 c. fresh blueberries
1 c. pitted fresh cherries, coarsely chopped
1/4 c. heavy cream

In medium heavy saucepan, melt butter over medium heat. Stir steel-cut oats into butter, then allow to toast for a minute or two, until the oats are lightly browned and smell nutty. Stir in salt, sugar, syrup, and cinnamon until well-mixed, then pour in milk. Bring to boil, then lower heat and simmer slowly for 30-35 minutes, stirring often, until oats are tender with chewy centers, and oatmeal is thick and creamy.

Taste for seasoning — it may need a touch more salt or sugar, depending on the oats themselves. Serve oatmeal hot with a generous heap of berries and cherries on top and a drizzle of heavy cream.

Spring Green Fritatta with Heirloom Tomato Salad

17 Tuesday Apr 2012

Posted by createdforjoy in Cook

≈ 1 Comment

Tags

brunch, cheese, cook, creme fraiche, dinner, eggs, fritatta, green onions, green peas, heirloom tomato, recipe, salad, scallions, spring, vegetarian, zucchini

springfritatta04

Thursday nights seem caught in perpetual dinnertime limbo. There are too many leftovers to make another elaborate meal, and the end of the work week is tantalizingly close. Thursdays require something simple and quick that makes use of the extras in the refrigerator, but still satisfying enough to fuel that last push toward the weekend. A little culinary immediate gratification is a welcome sight.

All of which makes Thursday nights the ideal time for a fritatta, a sort of hybrid omelette/crustless quiche. Golden, rich, and hearty, it is a dish that comes together quickly and allows for plenty of creative adaptation based on what’s available in the fridge and pantry. This one incorporates three of my seasonal favorites: the first fresh zucchini, bright green peas, and a few sprightly spring onions. Although I used parmesan, any cheese will do here, from mild, milky mozzarella to the nutty smokiness of Gruyere. I have to say, there is simple kitchen magic in topping a hot fritatta with a freshly grated flurry of parmesan snow, white and light, melting almost as soon as it touches the eggy surface.

This recipe is vegetarian, and for me, that healthy dose of nutritious green also feels like a good fit before the weekend begins. However, you could easily add a handful of cooked bacon or ham, if your carnivorous instincts demand satisfaction. The topping is a zingy, sweet-tart salad made of yellow heirloom tomatoes seasoned simply and generously with olive oil, vinegar, salt, pepper, and garlic. It brings a much-needed acid punch to the party, balancing out the richness of so much egg, cream, and cheese.

Feel free to substitute your own vegetable choices: mushrooms or potatoes in place of the zucchini; chard or spinach rather than green peas; diced red onion and bell pepper instead of scallions. You can also adjust the herbs; rosemary, tarragon, and dill all play beautifully with eggs and cheese. That is the beauty of a fritatta, so friendly and accommodating, spontaneous and undemanding: the perfect Thursday night dinner guest.

springfritatta02

Spring Green Fritatta with Heirloom Tomato Salad
makes eight generous wedges

For fritatta:
5 scallions or one large green onion, white bulb finely chopped and green tops thinly sliced
3 zucchini, preferably organic, chopped into bite-size chunks
1 c. cooked green peas (fresh or frozen, whatever you have on hand)
3 cloves garlic, minced
1 1/2 tsp. coarse sea or kosher salt
3/4 tsp. ground black pepper
1/8 tsp. freshly grated nutmeg
2 tsp. dried or 2 Tbsp. chopped fresh basil
1/2 tsp. dried or 1 tsp. fresh thyme
juice of half a lemon
2 Tbsp. olive oil
10 large eggs
1/2 c. creme fraiche, all-natural sour cream, or heavy cream
1/2 c. freshly grated parmesan (or other cheese of your choice) plus more for topping/serving

For tomato salad:
1 very large or two medium heirloom tomatoes, cut into bite-size chunks
1 clove garlic, minced
1/2-1 tsp. coarse sea or kosher salt (adjust amount to taste)
1/4 tsp. ground black pepper
sliced top of one green scallion
1/4 c. olive oil, preferably extra virgin
3 Tbsp. seasoned rice vinegar (if using unseasoned rice vinegar, add 1/2 tsp. granulated sugar to salad to balance tartness of vinegar and highlight natural sweetness of tomatoes)

Oven 450F. In large, nonstick sauté pan with curved sides, heat olive oil over medium-high heat. Add zucchini, onion, garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, and cook until zucchini is tender but still crunchy in the center, about 7 minutes. Remove from heat and drain off extra liquid released from zucchini. Stir in lemon juice, nutmeg, herbs, and cooked peas.

While veggies are cooking, beat together eggs, creme fraiche (or dairy product of your choice), remaining teaspoon of salt, and remaining 1/2 teaspoon pepper in large mixing bowl. Whisk until mixture is creamy yellow and evenly combined. Stir in cheese.

Return pan of cooked veggies to medium-high heat and pour over egg mixture. Stir briefly, just enough to distribute veggies evenly in egg. Allow to cook on stovetop until edges are just set, a quick minute or two, then immediately transfer to oven. (Quick tip: if your pan has plastic handles, wrap them with a double layer of aluminum foil before baking.) Cook for 20-25 minutes, until center is set but not firm, and top is golden brown. Remove from oven and grate on more cheese as desired. Allow to cool 2-3 minutes, then gently slide fritatta out on to serving platter. (You may have to loosen the edges slightly before removing from pan — just arm yourself with a spatula and proceed confidently.)

While fritatta is baking, mix all tomato salad ingredients in a medium mixing bowl and toss well. Cover and allow to sit at room temperature until fritatta is ready. (Never purchase chilled tomatoes or store them in the refrigerator; refrigeration causes an immediate, permanent breakdown of the chemicals that give tomatoes flavor.) Taste once more for seasoning before serving.

To plate, slice warm fritatta into eighths and top each wedge with a generous spoonful of tomato salad. Serve with a chunk of crusty bread, preferably warmed and buttered, and enter Friday with a happy, full belly. :)

springfritatta05

Pear and Marzipan Pastries

23 Thursday Feb 2012

Posted by createdforjoy in Cook, Read

≈ 2 Comments

Tags

almond, breakfast, brunch, cinnamon, cook, cream cheese, danish, marzipan, pear, puff pastry, read, sugar, sweet

pastries01

I am a little bit obsessed with brunch lately. Brunch has a lot going for it, to my mind. As a confirmed night owl, I am all for breakfast at noon, and inviting people over for brunch feels so much more do-able than homemade waffles for a crowd at 8 AM. Brunch is casual enough to remove the pressure associated with such portentous words as “dinner party,” yet it is still event enough to merit a few new recipes.

For me, brunch is about balance: breakfast and lunch, savory and sweet. This recipe is the perfect brunch candidate in the sweet category. The combination of buttery pastry, tender pears, and the richness of almond paste was inspired by a recipe from Gale Gand’s cookbook Brunch!. If you are joining me on the brunch bandwagon, her recipes are a good companion to have along for the ride. The one caveat might be that she has been an acclaimed pastry chef for so long, she’s a teensy bit out of touch with how things operate in a regular kitchen. (God bless her, it’s not her fault she hasn’t purchased puff pastry from a store in twenty years.)

I have no problem changing ingredients and ratios as I see fit, though; hence the recipe below, which I adjusted in several ways to tame the cloying sweetness of the original. Although a natural for breakfast, these charming little pastry parcels also make an indulgent dessert for a weeknight supper. They take very little time to put together, the most arduous task being peeling and coring a couple of pears. You can use marzipan and almond paste interchangeably here, depending on your preference and pantry. (See the Chewy Almond Macaroon recipe notes for more about both.) I also wouldn’t be opposed to finishing with a drizzle of creme fraiche — but then, would I ever? :)

pastries03

Pear and Marzipan Pastries
makes six

14 oz. all-butter puff pastry (one sheet, thawed overnight in refrigerator if frozen)
4 oz. marzipan or almond paste (I use Odense)
1/4 c. cream cheese, softened
2 Tbsp. sour cream (preferably all-natural)
1/4 c. cinnamon sugar (I make mine in batches of 1/2 c. granulated sugar + 1 Tbsp. ground cinnamon)
1 tsp. fresh lemon juice
1/4 tsp. salt
2 ripe pears, peeled, cored, and sliced into about 18 wedges
a dash of freshly grated nutmeg
1 egg
coarse sugar (optional)

Oven 425F. Cut the puff pastry sheet into six squares of about equal size and arrange on parchment-lined baking sheet. Slice the marzipan into six equal portions, then shape each portion into a disc about 2″ wide and 1/2″ thick, and place one disc in the center of each pastry square. In a small mixing bowl, thoroughly whisk together cream cheese, sour cream, lemon juice, salt, and 3 tablespoons of the cinnamon sugar. Place a generous dollop on top of each marzipan round. Top the cream on each pastry with three overlapping wedges of pear, then sprinkle the tops of the pears with the remaining 1 tablespoon of cinnamon sugar and a sprinkling of freshly grated nutmeg.

Carefully gather the four corners of each pastry together at the top and twist them together to form a little parcel with a pastry topknot in the center. (Be sure to press the corners together well enough that they won’t come apart during baking.) Beat the egg in a small bowl, then brush the tops of each pastry lightly with the egg wash. Sprinkle on coarse sugar if desired, then bake for 25-30 minutes, until pastries are puffed and golden. Transfer immediately to cooling rack and allow to cool before eating.

These are fantastic warm from the oven or room temperature. They don’t reheat well, however, so eat them within a day of baking. (That’s not meant as a challenge. ;)

pastries02

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