Tag Archives: Breakfast

Bloody Mary Scones + ANNOUNCEMENT!

I bid farewell to The Texan New Yorker today, and we couldn’t be going out with a better recipe. I have truly loved my time and space here, and I have loved all of you, regular readers and passers-by. It’s been a wonderful bike with training wheels, a place where I’ve made countless mistakes, tried things on and taken them back off only to try something else on to see what works best. I’m so appreciative of your patience and involvement. I’m proud of the work here, and I’m fine that it’s run its course. I’m ready to try something new, and this site has been invaluable in helping me clarify what I really want out of this thing we call blogging.

I feel like I went into Texan New Yorker trying to play by the rules, trying to decipher the oh-so-fickle SEO gods, the ever-changing Pinterest algorithms, and letting my inner First Born People Pleaser run the show, always trying to guess what would get the most hits, the most shares, the most everything. I don’t say this to complain, but it can get exhausting, doing things that way.

I’ve felt like I haven’t really shown my real self in some ways, I’ve felt rather buttoned-up, the fear of offending people or losing subscribers taking center stage at times. Much of the new blog is about letting myself off that leash, finally – both with the cooking and the writing. These days, it’s not a given that a food blog, even a good food blog, will earn you big bucks, so you might as well have as much fun with it as possible.

The new site will simply be things I like to cook, to eat, and to talk about. My hope is that you will like them too.

Without further ado, please follow me over to:

JALAPENOS AND ANCHOVIES

I hope you will love it as much as I already do. (And please bear with me as we’re still working out a few last-minute bugs :/)

These scones are amazing, SO much better than actual Bloody Mary’s. Sorry, I’ve tried, I just don’t like the drink… Enjoy!

Source: slightly tweaked from Ovenly by Agatha Kulaga and Erin Patinkin

Ingredients:
3 cups all-purpose flour
1 tbs granulated sugar
1 ½ tbs baking powder
1 tsp kosher salt
1 tsp sweet paprika
¾ tsp ground fennel
½ tsp freshly ground black pepper
¼ tsp cayenne
¼ tsp garlic powder
8 tbs unsalted butter, very cold, cut into small pieces
2 small plum tomatoes, chopped into small pieces, liquid and seeds removed
½ cup oil-packed sun-dried tomatoes, pureed (you should have about ¼ cup puree)
2 tbs Worcestershire sauce
2 ½ tbs prepared horseradish, divided
2 tbs Tabasco
1 ¼ cups plus 2 tbs chilled heavy cream, plus more for brushing, divided
Crushed red pepper flakes and celery salt, for garnish
Other typical (or atypical!) Bloody Mary garnishes of your choice: cornichons, olives, pearled onions, beef jerky pieces, celery pieces, caperberries… whatever your imagination desires!

Directions:
Preheat your oven to 425 F.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, paprika, fennel, black pepper, cayenne, and garlic powder. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse meal and you can see some chunks of butter about the size of peas. Using a spoon or your hands, mix the chopped plum tomatoes into the flour-butter mixture.
In a separate bowl or liquid measuring cup, whisk together the sun-dried tomato puree, Worcestershire, 2 tbs horseradish, and Tabasco into 1 ¼ cup of the chilled heavy cream. Stir the cream mixture into the flour mixture until it begins to come together. Once it is mostly together and you only have a few straggly crumbs and bits of flour, quickly knead the dough with your hands until it just comes together, no more than a minute.
Lightly flour a cutting board and transfer the dough. Pat the dough into a circle or rectangle about 1-2 inches high. Cut into 8 equal pieces (they can be squares or triangles).
Line a baking sheet with parchment paper or a silpat and transfer the scones, keeping them pretty close together.
Mix the remaining cup of heavy cream with the remaining 2 tbs horseradish. Use a pastry brush to brush each scone with the cream, then top each with a few red pepper flakes and a generous sprinkling of celery salt.
Bake 18-20 minutes, or until the tops are golden brown.
While they are baking go crazy with the garnishes of your choice. Simply “skewer” them on toothpicks. Once the scones are cooled completely, stick the toothpick garnishes in each one and serve.

Mexican Beef with Eggs

Apologies for my absence as of late. Allow me to sum it up by way of doling out some pearls of life wisdom:

  • Don’t have prolonged mold exposure in your apartment. It can make you sick.
  • Don’t get the flu. Especially don’t get the flu at the same time as your husband, i.e. the only other competent adult in your household. Turns out, cats are completely worthless when it comes to replenishing paper towels, cooking, cleaning, and doing laundry!
  • But if you do get the flu, do binge-watch both “The People Vs. OJ Simpson” (now on Netflix), AND “30 for 30’s OJ: Made in America”, on ESPN. Both excellent, particularly the latter.
  • Do go to Mexico for a week’s vacation!
  • Do give yourself the time and space you need to catch up on work after all that crap happens.
  • Do eventually get back to blogging because you’ve missed it. J

So, if you have had a few weeks like mine, you too will probably find yourself needing a quick, weeknight meal that also happens to be intensely comforting and incredibly tasty, budget-friendly, and right up your alley if you love Mexican flavors as much as I do. Oh, and it happens to be low-carb! Yea! Anytime I can feel like I’m eating a decadent feast when the net carbs are quite low is a win for me. Not that you couldn’t serve this with bread or tortilla chips. I will never judge that. Oh, and believe it or not, leftovers work beautifully. I know, I’d never believe me either if I hadn’t personally experienced it. But I would never lie to you, this really does reheat just fine. Enjoy!

Source: What Katie Ate On the Weekend by Katie Quinn Davies

Ingredients:
4 tsp olive oil
1 lb. lean ground beef
1 onion, finely chopped
Kosher salt and black pepper, to taste
4 tbs chipotle hot sauce (I used Tabasco)
1 (28 oz.) can diced or crushed tomatoes
1 large handful of cilantro, chopped, plus extra for garnish if you like
4 large eggs
1 jalapeno, thinly sliced

Directions:
Heat the oil in a large (12-inch) skillet (I used my cast-iron) over medium-high heat. Add the olive oil, then the ground beef and cook, breaking it up with a spoon, until no traces of pink remain and the meat has nicely browned. Add the onion, plus salt and pepper to taste. Cook, stirring often, until the onion is soft and cooked through. Stir in the chipotle hot sauce, tomato, and cilantro, season again with a dash of salt and pepper, and reduce the heat to medium. Cook for 5-6 minutes, until slightly thickened. It should have the texture of slightly loose chili.
Using a large spoon, make 4 indents in the beef mixture and crack an egg into each one. Lightly season only the tops of each egg with salt and pepper. (I like to first crack my eggs into small ramekins or prep bowls, that way you can start over without consequence if you accidentally crack the yolk or get a bad egg or something).
Cover the pot and cook 5-7 minutes, or until the whites are set. They’ll look unset when it’s ready if you, like me, are going for a runny yolk. You can cook it longer if you want your yolks set. When done, turn off the heat and garnish with the sliced jalapeno and extra cilantro. Serve immediately.

Creamy Parmesan Skillet Eggs #SundaySupper

Welcome to Sunday Supper, the Easy Dinners for Two edition! As an aside, I believe this is my first 2017 Sunday Supper. Thrilled to be back!

So anyways, dinner for two can actually be a challenge – most recipes are written in base 4 or more; so I’m betting this week’s theme will be a popular one!

I’m feeling a bit breakfast-for-dinner at the moment, and wanted to try a new technique with eggs. To be perfectly candid, I’m still working on perfecting eggs. They are deceptively hard to cook well, so I love finding new-to-me recipes that showcase a new cooking method.

This one is AWESOME!! I think if I lived a hundred more years I never would’ve come up with this particular method: place two small cast-iron skillets stovetop, then essentially crack two eggs into each so they cook on a bed of parmesan frico. Yeah. Talk about fabulous!

This endeavor is a little tricky the first time, but fortunately you can benefit from my trial and error. The eggs will look underdone when it’s time to take it off the heat. But it’s still time to take it off the heat. Because if you leave it on until the eggs look “just right”, they will have overcooked and your parmesan will have burned. No Bueno.

Follow the directions exactly and ignore any panicky instincts that arise, and you’ll have absolutely perfect Creamy Parmesan Skillet Eggs. So delicious. Enjoy!

And do not forget to check out my fellow Sunday Supper peeps – some wonderful ideas and recipes for when you’re only cooking for two!

Source: Cravings by Chrissy Teigen

Ingredients:
1 cup grated Parmesan cheese
½ cup heavy cream
1 tsp chopped fresh thyme
Kosher salt and black pepper, to taste
2 tbs butter
4 large eggs
Buttered toast, for serving, optional

Directions:
In a medium bowl, whisk together Parmesan, heavy cream, thyme, plus salt and pepper to taste.
In each of 2 (6-inch) skillets, heat 1 tbs butter over medium-high heat. Divide the Parmesan mixture evenly between the two skillets and cook until the mixture is bubbling all the way through, 1-2 minutes. Crack 2 eggs into each skillet. Sprinkle the tops of the eggs with salt and pepper, and cook exactly 2 minutes. Shut off the heat and let stand and carryover cook for 1 minute.
Serve immediately with toast for dipping, if you wish.

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

NYC Bodega Breakfast Sandwiches

One of the best parts of my holiday break was a little stay-cation Matt and I took for about three days between Christmas and New Year’s. We booked a hotel in the East Village, made a bunch of restaurant reservations*, explored an independent bookstore, found some really cute bars, went to a cat cafe (swoon!), braved a bad rainstorm to get to Kalustyan’s (totally worth it!), and just generally enjoyed a few days off.

Believe it or not, I actually brought my laptop with me and had planned to post at least one or two blog posts while we were “away”, and this one was my top priority. I’d even planned out what to write – like, oh hey, I’m in NYC for a few days and have easy access to these iconic bodega sandwiches, woohoo go me.

But, two problems emerged with that little plan: 1) our hotel was nowhere near a bodega, so we didn’t end up eating any of these; and 2) more importantly, I forgot to download the pictures off my camera before we left home. So, yeah…

It’s all good, I’m here now. And whether you live next door to an NYC bodega or you’ve never heard of these even once, it matters not, because we all need this recipe. These are incredibly fun to make at home, unbelievably delicious, and a little bird told me they are a foolproof hangover cure (wink).

Sometimes, I think we all need a little New York in our lives. The kitchen is good for that. And this is one amazing breakfast sandwich. Enjoy!

Source: recipe from Lucinda Scala Quinn, found on Martha Stewart

Ingredients:
1 everything bagel, or other bagel of choice, cut in half and toasted
1 tbs unsalted butter, plus more for buttering bagel
2 large eggs
1 deli slice of American cheese
2 to 3 slices cooked bacon
Hot sauce and/or ketchup, for serving (after testing a few hot sauces, we determined Frank’s RedHot Original to be the winner)

Directions:
Butter cut sides of each bagel half. Set aside.
Meanwhile, heat a cast-iron or nonstick skillet over medium-high. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks. If they don’t do so on their own, spread the yolks around a little.
Top one egg with cheese, then bacon. Flip remaining egg, yolk-side down, on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel (this seems to take 2 spatulas, just FYI); top with remaining bagel half and lightly press together. Use a serrated knife to cut the sandwich in half, then serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

Serving size: 1 breakfast sandwich, can be multiplied up easily

*Restaurant Recommendations:
Gato NYC
Stanton Social
Ngam
Blue Smoke
Sushi Samba
Mighty Quinn’s Barbecue

Note: this post is not sponsored in any way, the aforementioned staycation was paid for in full by the author and her husband. Links are provided for reader curiosity/information only.

Sweet Potato Biscuit and Sausage Gravy Skillet Bake #SundaySupper

Sweet Potato and Sausage Gravy Skillet Bake

Welcome to another Sunday Supper, our theme this week being Root Vegetables! Carrots, beets, potatoes, etc… I chose sweet potatoes mainly because I’ve been dying to share this amazing recipe with you, and this provided the perfect opportunity!

Sweet Potato and Sausage Gravy Skillet Bake

It took me a few tries to get just right, but here it is in all its salty, meaty, creamy, flaky biscuit glory. Basically, this recipe involves three steps. First, you make a sweet potato biscuit dough; you stamp out small biscuits and bake them off. Secondly, you make a rich, creamy breakfast sausage gravy in a cast-iron skillet. Then, for the best part of this whole shenanigan – you place the sweet potato biscuit scraps atop the sausage gravy and bake the whole thing off until the gravy is bubbly and the biscuit dough has risen and cooked through.

sweet potato biscuits

It’s so amazing!! Such a fun, unique twist on the usual biscuits and gravy routine. This would make hosting a large brunch easy, too – it could feed plenty, and would likely intrigue everyone with its whimsy. Of course this would work beautifully with traditional buttermilk biscuits too, but that wouldn’t have qualified for Root Vegetables Sunday Supper. 🙂

sweet potato and sausage gravy skillet bake

Enjoy! And do not forget to check out all the root vegetable recipes the Sunday Supper group is bringing today!

Sweet Potato and Sausage Gravy Skillet Bake

Sources: biscuits slightly adapted from Southern Biscuits by Nathalie Dupree; sausage gravy and skillet bake adapted from Home by Bryan Voltaggio

Ingredients:

BISCUITS:
2 ½ cups self-rising flour
½ cup unsalted butter, chilled and cut into cubes
1 to 1 ¼ cup cooked pureed sweet potatoes
1 to 4 tbs whole milk, if needed

SAUSAGE GRAVY:
1 lb. breakfast sausage, removed from casings if necessary
1 tbs unsalted butter, if necessary
3 tbs all-purpose flour
4 cups half-and-half
1 tsp malt vinegar, optional
1-2 tsp minced fresh sage

Directions:
First you make the BISCUITS: preheat your oven to 450 F. Use a pastry blender or 2 forks to work the flour into the dough until the mixture looks like crumbled feta cheese. Make a well in the center of the flour-butter mixture and add the sweet potato puree. Using a rubber spatula, make wide sweeping stirring motions to swiftly incorporate the sweet potato into the dough. Sweet potato puree adds lots of moisture, so you may not need the milk, but add it 1 tbs at a time if your dough is too dry.
Knead for no more than 1 minute to get the dough to come together. Turn it out onto a floured cutting board and pat it out to about ¾” thick. Using a 1 ½” biscuit cutter, stamp out about 9 biscuits, making sure you leave adequate dough on the sides and between the biscuits. Transfer the biscuits themselves to a parchment lined baking sheet and bake for 12 to 14 minutes. Move the scraps to the refrigerator while you make the gravy.
For the SAUSAGE GRAVY: Lower the oven temperature to 425 F. Set a 12” cast iron skillet or other oven-safe skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until it has browned and no traces of pink remain. Remove the sausage to a bowl with a slotted spoon. Leave as much fat in the skillet as possible.
You want about 3-4 tbs fat in the skillet. If your sausage provides that, great. If not, add the butter to the skillet.
Lower the heat to medium, then whisk in the flour and stir about 1 minute. Slowly add the half-and-half, whisking out lumps constantly. Once all the dairy is added, add back in the sausage and malt vinegar if using. Let the mixture come up to a bubble and thicken to gravy consistency. Raise the heat to medium-high if necessary. Stir in the sage, then shut off the heat.
Carefully transfer the biscuit scraps to the top of the gravy in the skillet. Try to leave the scraps in one piece. Bake 12 to 15 minutes, until the biscuit dough is cooked through and golden on top. Let cool for a couple minutes, then scoop into bowls, serving the sweet potato biscuits on the side.

Appetizers

Breakfast

Main

Sides

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Creole Shrimp Omelet with Tabasco Slurry

Creole Shrimp Omelet with Tabasco Slurry

I’m guessing you read the title of this recipe post and thought some of the same things Matt and I said aloud as we were eating this meal. Things like whaaaattttt???? And maybe, insane! Deranged, perhaps. And, this doesn’t make any sense whatsoever.

Creole Shrimp Omelet with Tabasco Slurry

It’s all true. Equally true though, is how unbelievably delicious this breakfast (or breakfast-for-dinner if you wish) is. I made it out of sheer morbid curiosity – like, what the hell is Tabasco slurry and how does that work?? – but this ended up being surprisingly addictive and caused much swooning, in between wiping sweat off the brow.

Though it is quite hot and spicy, not for the faint of heart, I will highly recommend this to all y’all Cajun food lovers and chile-heads. The shrimp itself isn’t terribly spicy, but assertive and perfectly plump, folded into a lacy-edged, thin yet rich omelet, and then that Tabasco slurry really makes the whole thing.

Creole Shrimp Omelet with Tabasco Slurry

It’s very sweet yet very hot, and it serves to balance out the dish yet simultaneously add an enormous punch. Even though it made my eyes water, I seriously couldn’t get enough. This recipe definitely falls into the category of Just Crazy Enough to Work, and if you like things spicy, then I can’t recommend it highly enough.

Creole Shrimp Omelet with Tabasco Slurry

Source: adapted from Prune by Gabrielle Hamilton

Ingredients:
12 large to jumbo shrimp, about ½ lb, peeled and deveined, including taking the tails off
1 tbs Creole seasoning
Kosher salt and black pepper, to taste
3 tbs unsalted butter, divided
4 large eggs, divided
2 tbs heavy cream, divided
½ cup confectioners’ sugar
2 tbs Tabasco

Directions:
Place the shrimp in a medium to large mixing bowl, then add the Creole seasoning plus kosher salt and pepper. Toss to coat well.
In a medium nonstick skillet, heat 1 tbs butter over medium-high heat. When it melts, add the shrimp and cook, stirring frequently, until opaque and cooked through. Remove to a plate. Shut off the heat and wipe out the skillet.
Beat 2 eggs in a small bowl with 1 tbs heavy cream, plus salt and pepper to taste. Add 1 tbs butter to the same skillet and place over medium-low to medium heat (somewhere in between is ideal). When the butter melts, pour in the eggs. Use a rubber spatula to lightly and gently stir the top of the eggs – don’t scrape the sides or bottom of the skillet. Once the sides have set, use the spatula to gently lift them up and let the runny egg in the middle run under the firmer sides. Just before the last bit of the top of the eggs have set, place 3 shrimp on one half of the eggs. Carefully flip the other half over the shrimp. Let sit a few seconds, then transfer to a plate. Repeat with the remaining 2 eggs, 1 tbs heavy cream, and 1 tbs butter.
To make the slurry, briskly whisk the sugar and the Tabasco sauce until smooth.
To serve, place 1 omelet on a serving plate, then top with 3 more shrimp. Drizzle half of the Tabasco slurry over top. Repeat with the other omelet and serve immediately.

Orange and Dark Chocolate Chunk Scones #SundaySupper

Orange and Dark Chocolate Chunk Scones

Welcome, welcome to Sunday Supper (yes, I’m ba-ack!!), where our theme this week is Easy Holiday Entertaining. We can all use some help there, am I right?

Orange and Dark Chocolate Chunk Scones

My contribution is scones. When we have overnight guests over the holidays, I think the tendency of so many of us is to plan and plan for the dinners, the cocktail parties and the drinks, and then at the last minute we have the “Oh crap!” moment when we realize our guests might want breakfast too.

orange and dark chocolate chunk scones

Enter scones. Scones are SO easy to make, yet for whatever reason, I’ve discovered that people generally don’t seem to realize that. So they think you went all out for them, they are so impressed at your baking prowess, and you barely broke a sweat. Not to mention, scones are delicious, and I’ve yet to meet anyone who disliked them.

orange and dark chocolate chunk scones

These are some of the best scones I’ve tasted, and guys, I think it’s the cake flour. It lends the softest and flakiest texture, and I’m thinking all my scones from now on will have to have some cake flour. The dark chocolate chunks are lovely – sweet enough but not too much so, and make this perfect for a holiday breakfast or brunch treat. Try these out on your guests this holiday season! They’ll love you. Enjoy!

Orange and Dark Chocolate Chunk Scones

And check out the easy holiday entertaining ideas the rest of my Sunday Supper crew brought today!

Source: ever so slightly adapted from Homemade with Love by Jennie Perillo

Ingredients:
½ cup whole wheat flour
½ cup cake flour
1 cup all-purpose flour, plus more for dusting
¼ cup granulated sugar
1 tbs baking powder
¼ tsp kosher salt
Freshly grated zest of 1 orange
6 tbs unsalted butter, very cold, cut into cubes
½ cup plus 1 tbs buttermilk, divided
1 large egg
6 oz. dark chocolate chunks
1 tsp turbinado, or other raw/coarse sugar

Directions:
Preheat your oven to 425 F. Line a rimmed baking sheet with parchment paper or a silpat.
In a large mixing bowl, use a whisk to combine the three flours, granulated sugar, baking powder, salt, and orange zest. Scatter the butter cubes over the flour mixture and use a pastry blender or 2 forks to cut the butter into the flour mixture. You want it to form a sandy-looking texture with some pebble-sized pieces of butter throughout.
Quickly whisk together ½ cup buttermilk and the egg, then pour it into the flour mixture. Add the chocolate chunks, and use a rubber spatula or wooden spoon to stir the dough together. When it has mostly come together, use your hands to knead for no more than 1 minute to get the little scraggly bits to come together.
Turn the dough out onto a floured surface. Pat the dough into a circle between ½-inch and 1-inch thick. Use a sharp knife to cut it into 8 triangles. Transfer them to the prepared baking sheet, spacing them evenly apart. Brush them with the remaining buttermilk, then sprinkle the tops with the turbinado.
Bake for 12 to 15 minutes, until the bottoms are lightly browned and the tops are golden. Remove from the oven and set on a wire rack to cool for a few minutes before serving.

Beverages

Appetizers

Main and Side Dishes

Desserts and Baked Goods

Plus a No Stress Party Checklist and Recipes for Easy Entertaining by Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Goat Cheese Pancakes with Fresh Peach Syrup

Goat Cheese Pancakes with Fresh Peach Syrup

Well, it is officially August, but instead of lamenting that summer is almost over (though believe me, I’m tempted to do so) I’d rather celebrate the arrival of stone fruit season! At least in my northeast US neck of the woods. It seems like those peaches, nectarines and plums just aren’t really ripe for use until the beginning of August up here, though rest assured I try to rush them every year.

Goat Cheese Pancakes with Fresh Peach Syrup

So for my first peach dish of the season, I went for brunch. I realized it’s been forever since I made pancakes (the horror), so Matt vehemently happily agreed it was time to rectify that. I can always count on him for support. 🙂

goat cheese pancakes with fresh peach syrup

The goat cheese flecked throughout the fluffy pancake batter turns out delicious pancakes. They are both sweet and tangy, and the goat cheese plays very well with the sweetness of the peaches. I tested this recipe both ways, and you definitely need the cinnamon in the peach syrup. I was worried it would overpower the peach flavor, but it just brings it out and adds some warmth to the syrup. And without it, the syrup is actually a little bland.

Goat Cheese Pancakes with Fresh Peach Syrup

Enjoy! A perfect way to begin the wonderful peach season! And your morning…

Source: adapted from Cook Without a Book by Pam Anderson

Ingredients:

PANCAKES:
1 ½ cups all-purpose flour
2 tsp granulated sugar
½ tsp kosher salt
½ tsp baking powder
¼ tsp baking soda
¾ cup buttermilk
1 large egg
2 tbs flavorless oil, like canola, plus more for brushing the skillet
3 oz. crumbled goat cheese

SYRUP:
½ cup honey
2 large peaches, peeled, pitted and chopped
Pinch of ground cinnamon
Pinch of kosher salt

Directions:
To make the PANCAKES: combine the flour, sugar, salt,  baking powder, and baking soda in a medium mixing bowl. In a 2-cup liquid measuring cup, whisk together the buttermilk, egg, oil, plus ¼ cup water.
Add the wet ingredients to the dry, all at once, then whisk until just combined. Do not overmix. Using a rubber spatula, fold in the goat cheese crumbles. Set aside to rest for a few minutes while the griddle heats up.
Place your griddle over medium-low heat and give it all the time it needs to heat up. Don’t rush this process, or you’ll be throwing out your first batch of pancakes. It’s ready when you flick a few drops of water onto the griddle and they spit and dance around.
Once ready, brush the griddle all over with canola oil. Ladle the pancake batter, about ¼ cup at a time, onto your hot griddle and cook until the edges are set and you see bubbles forming on top. Quickly flip the pancake over and cook on the other side until just cooked through. I like to test for doneness with a toothpick. Remove the pancakes to a plate and repeat with the remaining batter until done.
While the pancakes are cooking, make the SYRUP: in a medium stockpot, bring the honey and peaches to a simmer over medium heat. Add the cinnamon and salt. Cook until the peaches release their juices and the mixture reduces to a syrupy consistency. This should take anywhere from 2 to 5 minutes. Keep an eye on it, it goes from a perfect syrupy texture to overdone in a blink. Once it’s ready, keep on low heat until you’re ready to use.
To plate, place 2-3 pancakes on a plate and generously ladle the peach syrup over. Serve immediately.

Multigrain Scones #SundaySupper

Multigrain Scones

Happy, happy New Year, and welcome to Sunday Supper!!! This week’s theme is A Lighter New Year. Obviously, this is the biggest time of year for making dietary resolutions, whether it be to lose weight or just eat better or whatnot. So we’re doing our part and bringing you tons of delicious ideas to help you with any newfound eating resolutions 2015 might be prompting for you.

Multigrain Scones

My contribution is these scones. These amazingly delicious, wonderful scones that retain the light, bread-y, moist texture that makes a scone so beloved, while simultaneously managing to add real, serious nutrition to your breakfast or snack.

Multigrain Scones

Instead of heavy cream, the dough is moistened with fresh squeezed orange juice and tangy, thick Greek yogurt – and FYI, I used 2% without sacrificing any texture. Though you could certainly use whole fat if desired. Flax seeds, pepitas, and sesame seeds add anti-oxidants, essential nutrients, and fiber.

multigrain scones

Matt and I (plus a few of his coworkers!) absolutely loved them! So tell me: do you make New Year’s resolutions? And are they food-related? If so, what have you promised yourself in 2015?

And don’t forget to check out the rest of my Sunday Supper gang – lots of figure-friendly recipes to start off the new year right! Enjoy!

Multigrain Scones

Source: adapted from Das Cookbook by Hans Rockenwagner

{One Year Ago: Banana Pecan Cake with Cream Cheese Frosting, Black-Eyed Pea and Chorizo Soup}

Ingredients:
2 medium oranges
1/3 cup plain Greek yogurt
½ cup dried currants
2 cups plus 1 tbs all-purpose flour, plus more for dusting
1 tbs baking powder
½ tsp baking soda
¼ tsp kosher salt
½ cup granulated sugar
1 ¼ cups old-fashioned rolled oats
¼ cup whole flax seeds
¼ cup raw white sesame seeds
¼ cup shelled, unsalted pepitas
½ cup plus 2 tbs unsalted butter, chilled and diced
1 large egg

Directions:
The night before you plan to bake, finely zest both oranges. Combine orange zest and yogurt in a small bowl, cover, and refrigerate. Juice the oranges into a small bowl, then add the currants. Let stand at room temperature overnight. This will rehydrate them.
The next day, when ready to bake, preheat your oven to 375 F. Line a baking sheet with a silpat or parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, salt, oats, sugar, flax seeds, sesame seeds, and pepitas. Add in the chilled, diced butter and use a pastry blender to work the butter into the flour mixture until it resembles the size of peas.
Add the yogurt mixture to the flour. With a slotted spoon, drain the rehydrated currants and add them to the mixing bowl. Also add about 6 tbs of the orange juice used to rehydrate the currants. Using a rubber spatula, mix the dough until it mostly becomes a uniform mass. Use floured, clean hands to knead the dough for about 1 minute, to get the last straggly bits of flour to come together. When the dough is smooth and uniform, transfer it to a floured work surface. Use a floured rolling pin or your hand to press it out to about 1 inch thick. Use a floured sharp knife to cut the dough into about 10 even pieces – you can do rectangles or pie wedges, it doesn’t matter. Transfer the pieces to the prepared baking sheet. In a small bowl, whisk the egg with a splash of water. Brush some egg wash on top of each scone.
Bake for about 15-18 minutes, until golden on top. Serve warm or at room temperature.

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Gingerbread Doughnuts

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Let’s talk Christmas morning. Christmas morning brunch, to be more exact. It was always a big thing in my house growing up. My mom made sausage balls, every year without fail, and every year without fail, we would stuff our faces after tearing open our presents. And, as it turns out, at least where I’m from, Christmas brunch is a big deal indeed.

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Some families have their traditions, like we did, while others vary it up from year to year. If you fall into the first category, carry on strong, my friend. If you happen to fall into the second category though, then right about now you’re probably brainstorming ideas. And I’m here to give you one!

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Thanks to the wonder that is Pinterest, it’s impossible to not see enough Christmas morning brunch ideas to give you a seizure. And many of them look very delicious but also very time-consuming! Cinnamon rolls, monkey bread from scratch, homemade bagels… And that’s all well and good. It all sounds great, I don’t judge.

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However……. Raise your hand if, by the time December 25th actually arrives, you’re exhausted from the holiday season hoopla and all that it entails – the parties, the tree saga, the gift shopping, the gift wrapping, the church events, the kids’ activities, the family stuff. It goes on and on, and often, by the time Christmas morning actually rolls around, we’re a little bit over it, and the idea of getting up and making an involved, time-consuming brunch makes us think that maybe Scrooge was onto something.

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So I’m here to offer you one of the easiest, quickest, yet most delicious and perfect Christmas brunch ideas out there. Your family will love that you made them doughnuts, but they’re baked, so the oven does most of the work. It’s largely hands off for you. You don’t have to soften butter. You need no electric mixer, neither stand nor hand.

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Of course the gingerbread is perfectly seasonal, and this doughnut is deep flavor without being too spicy. The texture is so moist and light, with that wonderful glaze draped over the tops. They’ll be devoured in no time, you’ll have exerted minimal effort, and yet you’ll look like a rock star. Winning! I hope you and your family enjoy these!

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Source: ever so slightly adapted from Glazed, Filled, Sugared and Dipped by Stephen Collucci

{One Year Ago: Meat and Spinach Stuffed Shells}

Ingredients:
DOUGHNUTS:
1 cup all-purpose flour
¼ cup dark brown sugar
¾ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1/8 tsp ground allspice
¼ tsp kosher salt
1 large egg
¼ cup sour cream
1 tbs honey
1 tbs molasses
2 tbs canola or vegetable oil
2 tbs whole milk

GLAZE:
1 cup confectioners’ sugar
¼ tsp ground cinnamon
¼ tsp ground ginger
2-3 tbs whole milk*

Directions:
Preheat your oven to 350 F. Grease a 6-count round doughnut pan. Set aside.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. In a small bowl, whisk to combine the egg, sour cream, honey, molasses, oil, and milk. Make a well in the dry ingredients and pour in the wet ingredients. Whisk until just combined.
Spoon the batter into either a pastry bag fitted with the round piping attachment, or simply into a quart-sized Ziplock baggie. If using the Ziplock, use kitchen shears to snip off one of the corners. Pipe the batter into the prepared doughnut pan, just about 2 tbs each, until they are just over half full. Be careful not to overfill.
Bake the doughnuts for 10 to 12 minutes, until a cake tester inserted into the center of one comes out clean.
While the doughnuts are baking, make the glaze. In a medium bowl, whisk together the sugar, cinnamon, ginger, and milk until well combined and you see no lumps. See the starred note below for how much milk to use.
When the doughnuts come out of the oven, let them cool slightly, then carefully pop them out onto a wire rack. While they are still warm, dip them one at a time into the glaze, then set them back on the wire rack. Put something underneath the rack, as the glaze will drip. You can spoon extra glaze on the doughnuts to get it all. Why would we waste glaze??

*This depends on how thick you want your glaze. If you want it thicker, like a cake glaze, use 2 tbs milk. If you want it thinner, which will make it resemble doughnut shop glazed doughnuts, use 3 tbs milk. I went with thinner, doughnut-shop-glazed doughnuts myself.