Posts tagged Breakfast
Belgian Waffles
Belgian Waffles

Belgian Waffles 

Waffles with strawberries

Mother’s Waffles

Moeder’s Wafels
Les Gaufres de Ma Mere

Adapted from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek

2 packages active dry yeast (4 ½ tsp)
3 cups milk, warmed to 100 F
3 large egg yolks fro 3 eggs, separated
12 tablespoons unsalted butter, melted and cooled to room temperature
½ cup sugar
½ tablespoon vanilla extract
pinch of salt
4 cups all-purpose flour
3 egg whites, beaten to soft peaks (from 3 eggs separated)

For serving
Confectioner’s sugar
Butter
Sliced fruit
Jam

1. In a small bowl dissolve yeast in 1 cup of lukewarm milk

2. In a large mixing bowl whisk the egg yolks with ½ cup of remaining milk and melted cooled butter. Add the yeast mixture, sugar, and salt.

3. Sift flour gradually into batter. Alternate additions of flour with remaining milk. Incorporate fully.

4. Fold in beaten egg whites.

5. Cover with a clean towel and allow to rise for one hour.  The batter should double or triple. (You can simulate the warm kitchen, raising by the oven environment by heating your oven to 200, turning it off and allowing the batter to sit in the warmed oven for the hour rise.) You can stir down the dough once or twice if it is threatening to raise over the edge of the bowl.

6. Bake the waffles in a hot waffle iron. Use a pitcher or large measuring cup with a pouring spout to easily pour batter into the hot iron.

7. Serve the baked waffles with confectioner’s sugar and butter.

Other options include jam, nutella, chocolate spread, fruit, whatever pleases you!

Grapefruit Yogurt Tea Cake
Grapefruit Yogurt Cake

This tea cake is perfect for afternoon tea, breakfast, or dessert. Bright and citrusy. Super delicious. Keeps like a dream. I can't recommend enough that you try it for yourself, just make sure to share it!

Grapefruit Yogurt Cake

Adapted from Smitten Kitchen

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (greek yogurt is ok)
1 cup plus 1 tablespoon sugar (reserved)
3 large eggs
1 tablespoon grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze: (Optional)
1/2 cup confectioners’ sugar
1 ½  tablespoons freshly squeezed grapefruit juice

1. Preheat the oven to 350°F. Butter a standard loaf pan. Line the bottom with parchment paper, dust sides with flour.

2. Mix together the flour, baking powder, and salt in a medium bowl. In a large bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit zest, and vanilla.

3. Slowly whisk the dry ingredients into the wet ingredients.

4. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. (This will look like a lot of oil, it makes the cake oh so moist.)

5. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

6. Meanwhile, heat 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

7. When the cake is finished baking, allow it to cool in the pan for 10 minutes. Carefully remove loaf and place on a baking rack over a sheet pan or plate. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool completely.

8. To make the optional glaze, combine the confectioners’ sugar and grapefruit juice in a measuring cup with a pour spout. Pour over the cake. Let set for at least 5 minutes to let the glaze sink in and firm up. 

Sliced cake
Cranberry Cream Scones
Scones

I love these scones.  I have been making this same recipe for over 10 years. Whenever I need something a little impressive, but also perfectly down to earth, they are always my first thought. 

They are versatile, simple to put together, and brilliant with a cup of tea or coffee!

Cranberry Cream Scones

Adapted from Smitten Kitchen

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, chopped into small pieces
1/2 cup cranberries, chopped
1 cup heavy cream

1. Preheat oven to 425°F.

2. In a food processor combine flour, baking powder, sugar and salt, pulse six times to mix.

3. Add butter on top of dry ingredients, Cover and pulse 12 times, each pulse lasting 1 second. Add cranberries and pulse one more time just to mix in. Transfer dough to large bowl.

4. Stir in cream just until dough begins to form, about 30 seconds.

5. Transfer dough and all the floury bits to a clean countertop and knead dough by hand just until it comes together into a rough ball, 5 to 10 seconds. It will be a sticky dough.

6. Form scones by gently pressing the dough into a lightly floured 8-inch round cake pan. Turn the dough out onto a floured surfacr and cut into 8 wedges using a bench scraper or long knife.

7. Place on an ungreased baking sheet and bake on the middle rack of the oven until scone tops are light brown, 12 to 18 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. Best eaten fresh, if eaten the next day, warm in the microwave for a few seconds to soften.

Tea Party
2018 British GP: Afternoon Tea

I love a good tea sandwich. But being a resident of the United States and not Great Britain, I rarely get a chance to actually have one. I think I can count on one hand the number of times I have actually eaten a tea sandwich. I am thinking they should make a bigger appearance in my life, they pair so well with a nice tea cake or a scone for a proper afternoon break. I think I could use more tea time in my life. 

Researching afternoon tea brought up a lot of fun ideas, and I particularly like BBC's Good Food Guide on How to Throw an Afternoon Tea Party. If you are an avid watcher of the Great British Baking Show, as I am, I would definitely recommend you check it out. Some of the more ambitious bakes and showstoppers may have to make an appearance in future years!  

The race in Silverstone offered a lot for British fans to cheer for. At first it seemed pretty disastrous with Hamilton being tapped by Raikkonen, resulting in a spin, and ending up at the back of the field. But with that Mercedes power and Hamilton at the wheel, that didn't last long. Passing the entirety of the field but one, Hamilton made it all the way back to second place, but missed out on his home victory. It made for more drama to keep the fight as close as ever, and Vettel was heard at the end of the race saying “Grande vittoria, qui a casa loro.” “Great victory, here at their home”. Let's see if Hamilton can get him back in Germany and keep this Championship alive! 

Tea Party
Egg salad sandwiches

Curried Egg Salad Sandwich

Adapted from Food Network: 50 Tea Sandwiches

3 hard-boiled eggs, chopped
2 stalks celery, chopped
¼ small red onion, chopped, about three tablespoons
3 tablespoons cilantro, chopped
2 teaspoons dijon mustard
1 teaspoon curry powder
¼ cup mayonnaise

6 slices white bread
3 tablespoons mango chutney

Mix all egg salad ingredients in a medium bowl. Cut crusts off white bread, spread with mango chutney. Add a third of the egg salad to each slice of bread and top with second piece. Cut in half into triangles or small rectangles.

Cucumber sandwiches

Cucumber Sandwiches

1 medium English cucumber, thinly sliced
½  cup Cream cheese
1 tablespoon dill, finely chopped
6 slices white bread

Mix dill into cream cheese, softening cream cheese as you mix. Cut crusts off white bread slices. Spread all slices with dill cream cheese mixture. Add 1-2 layers of sliced cucumbers on one slice and top with the second slice of white bread. Cut in half into triangles with a sharp knife.

Cranberry Cream Scones & Grapefruit Yogurt Cake Recipes as well! 

Croissants

If I thought bagels were ambitious, croissants are just insane. Ok, maybe that is a little unfair, but it felt like a crazy endeavor and the timeline really does necessitate some commitment. 

Croissants

I'm going to be honest, I wouldn't dare put together my own version of a recipe or tutorial for croissants. There are so many steps and such precision in directions, times, and temperatures, I think I'll leave it to the experts. 

I followed Tartine's fabulous step by step recipe as shared by Saveur. I started them on Friday night and finished around 11:00am on Sunday. Though complicated and a little scary they were completely worth it for the steaming soft interior and the shatteringly crisp exterior. With a hot cup of cafe au lait and a French Grand Prix to watch, these were heavenly. 

Croissants and Cafe Au Lait

What I will share with you is the Almond Croissant variation from TARTINE. Because, OMG, Almond Croissants At Home. I feel like I have super powers. I made these. And then I ate them all. 

Almond Croissants

Almond Croissants

Adapted from TARTINE by Elisabeth Prueitt and Chad Robertson

12 Croissants
1 cup Frangipane Cream (below)
¼ cup Sliced Almonds
Confectioner’s sugar for dusting

Bake croissants and allow to cool. When cool enough to handle, split each croissant in half, but not all the way through. Spread bottom half of croissant with frangipane cream, close croissant and top with a little more frangipane cream, just enough to allow some sliced almonds to stick. Top each with sliced almonds and arrange on baking sheet. Bake at 350 until hot, cream is melted, and croissants are crispy, about 20-35 minutes. Serve dusted with confectioner’s sugar.

 

Frangipane Cream

Makes about 3 cups

2 cups sliced almonds
1 cup sugar
¾ cup unsalted butter
a pinch of salt
4 tsp Brandy (optional)
2 large eggs
2 tbsp whole milk

Combine the almonds with ¼ cup of the sugar in a food processor until finely ground. Set aside.

In a stand mixer with the paddle attachment beat the butter until creamy. Add remaining ¾ cup sugar and mix to incorporate. Add the almond sugar mixture and beat until thoroughly combined. Add salt, brandy, and 1 egg, mix until incorporated. Add remaining egg and the milk, mix until light and fluffy.

 

And a final note on the process... 

recipe timing croissants

Sometimes when I start to make complicated recipes I have to create a step by step timeline to figure out when I'll need to be available and how long each step will take. It helps me feel a little more like I can tackle a multi day project. I do this when I'm painting a room too. Clean, sand, putty, sand, clean, prime, prime, paint, paint, paint. Look back and admire. Same concept. Much tastier result. 

This was my croissant guide. My shorthand is probably not understandable to anyone else, but it helps me get through the recipe, even if it takes a few days :) 

 

Let me know if you decide to tackle some crazy cooking project! I'd love to hear about it. 

2018 Canadian GP: Montreal Style Bagels

If we have to talk about the race I would like to take the interview technique of sandwiching the bad within the good. Montreal is an awesome city, with amazing food, super cool people, and a fervor for F1 resulting in a sold out race! The race was utterly boring. The championship is still alive! 

Welp, that's that. Let's talk about bagels! I had never thought about making bagels, ever. I just assumed it was too hard, they'd be too complicated, or they couldn't possibly be as good as my local bagelry. Turns out I was wrong on all accounts. Yes, they took time and a bit of fiddly effort here and there, but if you have half a day and are willing to do a little trial and error it is totally worth it. These are Delicious. 

Montreal Style Bagels

We ate them fresh with whipped cream cheese, lox, a little onion and capers and then had them the next morning lightly toasted with a smear of butter. We took them to work with scrambled eggs and bacon slices for a simple lunch. They were delicious on all accounts. 

Bagel with lox

When it came to making these, as usual I found too many recipes and couldn’t decide which one to follow, and inevitably ended up choosing two and following both… Sometimes this totally ruins things, like when I ended up putting yogurt into a hot curry and curdling the whole thing. Oops. But, this time, it worked like magic and these bagels were amazing! The only thing I would change is to make 18 rather than 12 as they were rather large and my understanding is that Montreal Style Bagels are meant to be on the smaller side. 

Montreal Style Bagels

Adapted from The Spruce and My Second Breakfast with help from Lori McKinnon's Youtube video

4 1/2 teaspoon dry active yeast (2 packages)
1 1/2 cups warm (not hot) water
1 egg
1 egg yolk
1 cup honey, divided
1/4 cup canola oil or other neutral-flavored oil
1/2 teaspoon kosher or sea salt
About 4-5 cups bread flour (can use all-purpose)
1/2 to 1 cup poppy seeds or sesame seeds (optional)

1. Dissolve yeast in warm water. Let sit until foamy, about 5 minutes.

2. Add yeast and water to mixing bowl or bowl of a stand mixer, add egg, and egg yolk, whisk until combined. Mix in ½ cup honey, the oil, and salt.

3. Add flour one cup at a time mixing until combined. Add flour until dough begins to pull away from the side of the bowl, this may be 4, 4 ½ or 5 cups of flour.

4. If using a stand mixer, change mixer to dough hook and knead for approximately 10 minutes. If kneading by hand, turn out dough onto lightly floured surface and knead until it becomes firmly elastic. Cover and let rest for 10 minutes.

5. Prepare 2 cookie sheets covered in parchment paper, sprayed with cooking spray, and have ready two sheets of parchment sprayed with cooking spray to lay on top of bagels.

6. Divide dough into 12-18 evenly sized pieces. Roll each piece into an 8-10 inch rope, then bring the ends together and press to shape into a circle. I found the Youtube video, mentioned above, helpful in seeing a good technique to bring the dough together.

7. Set each shaped bagel on prepared cookie sheets, let them rest of 30 minutes. In the meantime, about 10 minutes before they are done resting heat oven to 425 F and start a large pot of water boiling. Once water begins boiling add ½ cup honey and stir in to dissolve.

8. Prepare more baking sheets, lined with parchment paper (no spray this time). Make egg wash, by whisking one whole egg in a bowl. Set poppy seeds and/or sesame seeds in dishes ready to be sprinkled on bagels. (I like to use a spoon or my hands to sprinkle on, dipping is far too messy.)

9. Boil bagels for 45 seconds on each side. You can do this individually or in batches as many as at a time as your pot (and attention) will allow.

10. Remove from pot and set on paper-towel lined plate to remove excess water. Dip in egg wash on both sides, and sprinkle on poppy seeds or sesame seeds, set on parchment lined baking sheets.

11. Once you have a full sheet Bake at 425 F for 10-15 minutes until golden brown. You may flip them if you like, but they will bake through without flipping to preserve a fluffier top.  They can burn quickly due to the egg wash and seeds, so keep an eye on them after the 10 minute mark.

12. Cool on cooling racks, eat fresh or keep on counter for 2 days in airtight container. Freeze the remainder to keep fresh.

 

Bagels cooling
Kaya Toast

Kaya toast is an extremely popular breakfast and snack throughout Singapore and Malaysia. The combination of sweet, salty, savory, protein and carbs really has it all. You can buy Kaya jam premade in a jar at an Asian grocer, but that misses the fun.

Kaya Jam with Toast and Soft Boiled Eggs

From Serious Eats

Kaya Jam

4 large egg yolks
1 1/2 cups coconut cream, divided (1 regular size can - make sure it is coconut cream, not coconut milk)
5 ounces palm sugar, grated or finely chopped

Toast and Soft-Boiled Eggs (for two)

4 eggs
4 slices toasted bread
soy sauce and white pepper for serving

To make Kaya Jam:

1. In a medium bowl, whisk yolks with 1/4 cup coconut cream; set aside.

2. In a medium saucepan, heat palm sugar over medium-low heat until melted. Cook, stirring occasionally until sugar has caramelized to a deep golden brown, 3 to 6 minutes.

3. Carefully whisk in remaining 1 1/4 cups coconut cream. Heat mixture, stirring until smooth. Continue to cook, stirring occasionally, until mixture has thickened slightly (foaming will have subsided and large, slow bubbles will form at the surface), about 8-12 minutes.

4. Remove from heat and whisk half of mixture into yolk mixture. Return everything to saucepan and gently heat over medium low heat until mixture thickens to the consistency of pudding. Strain into container and chill until cold and set, at least 4 hours.

To make soft-boiled eggs:

1. Bring enough waterto cover eggs, to a rapid boil in a large saucepan with a tight fitting lid. Remove from heat and immediately and add eggs by gently lowering with a slotted spoon. Cover and cook for 5 minutes. Remove one egg from saucepan and carefully crack into a small bowl. If egg is cooked perfectly with no transparent whites, remove other eggs from saucepan. If necessary, allow other eggs to remain for 1 to 2 minutes longer. When ready, remove eggs from water with a slotted spoon. (See note above)

2. Toast 4 slices of bread. Spread kaya jam over two slices of toast and close with remaining two slices. Cut into triangles or fingers. Serve toast and kaya jam with eggs, along with soy sauce and white pepper for seasoning.

Note: The recipe above leaves out the authentic pandan flavoring because my local 99 Ranch did not have pandan leaves only "pandan essence", which in my experience mostly leaves a bitter taste rather than the herbaceous one the recipe is aiming for. If you can find pandan leaves, you can add them (tied in a knot) in the step in which you add the remaining coconut milk and cook down for 8-12 minutes, they will add flavor to the mixture as it cooks. Remove them before adding in the eggs and finishing the jam. 

Lemon Ricotta Biscuits
DSC_0346.JPG

These are Giada Di Laurentis's Nonna's Lemon Ricotta Muffins. Who can resist an Italian Grandmother's recipe? These turned out exactly as I had hoped, moist, just a bit crumbly and intensely lemon-y and almond-y. Almond extract is a magical ingredient that makes so many things better, banana bread, tapioca pudding, vanilla cupcakes, Fridays. 

Nonna's Lemon Ricotta Biscuits

From Giada Di Laurentiis

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds

1. Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.

2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.

3. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

4. Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins.

5. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly.

Serve warm or at room temperature.