Lemon and blueberry is one of my favourite taste combinations. Here it joins an easy buttermilk pancake recipe to make a delicious breakfast treat.
These pancakes are amazing. They are so soft and fluffy, they might throw you for a loop because they’re not quite like the typical pancakes: they are almost like a souffle. They are so insanely delicious, however, you will find yourself craving them at all hours.
Lemon Blueberry Buttermilk Pancakes
2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 3 tablespoons sugar pinch of salt 2 large eggs, beaten zest from one very large or two small lemons 3 cups buttermilk 4 tablespoons unsalted butter, melted 1 1/2 cups blueberries, frozen or fresh< Additional butter for grill
Preheat griddle on medium low heat.
In large bowl, sift together flour, baking powder, baking soda, sugar, and salt. Make a well in the center.
In a separate bowl, mix together eggs, zest, buttermilk, and melted butter. Pour wet ingredients into bowl with the dry ingredients. Stir very gently by folding liquid into dry ingredients. You want your batter to be lumpy.
Grease hot grill with butter. Place large spoonful of batter onto grill. Top each pancake with 8-12 blueberries, then dot the top of each blueberry with a bit of batter to prevent the pancake from sticking to the grill after you flip it. Do not flip until the pancake has lots of bubbles and the bottom is a golden brown. Flip only once and do not smash down with your spatula.
We are on our second season of strawberries here. The ever bearing strawberries have just hit the market. Generally the flavour isn't great but for some reason they are wonderful this year. With berries this good my mind turns to smoothies.
A smoothie is the perfect way to enjoy fresh fruit at the height of its flavour. This recipe is one of the more simple I've tried - fruit, yoghurt, OJ, and a bit of sweetener. Done.
Talk about a delicious and quick breakfast!
1 quart (4 cups) ripe strawberries 1 cup plain yogurt 1/2 cup fresh orange juice 1 tablespoon sugar (we used agave) 4 thin orange slices (optional)
Hull all but 4 of the strawberries. Add the hulled strawberries to a food processor or blender. Add the yogurt, orange juice, and sugar. Process on the highest speed until a well-blended puree forms, about 15 seconds, stopping to scrape down the sides of the container once or twice. Taste the mixture and sweeten with more sugar, if you wish.
Pour into tall glasses. Slit the 4 whole strawberries and the orange slices halfway through to the centers. Attach 1 strawberry and 1 orange slice, if using, to the rim of each glass before serving.
This is a delayed post. We made these for Pancake Tuesday (Shrove Tuesday . . . Fat Tuesday) - whatever you call it . . . it was awhile ago!
We had some apples which were going a bit soft so we thought apple pancakes would be in order. The recipe was a bit odd - I don't think I've seen a pancake recipe include sour cream before - but the results were wonderful. The nice thing about pancakes for dinner is they come together easily and quickly after a crazy day of work.
NOTE: we used whole wheat flour.
Apple Cinnamon Buttermilk Pancakes
1 teaspoon baking soda 2 cups flour 2 teaspoons baking powder 2 -3 tablespoons brown sugar 1 teaspoon salt 1 teaspoon ground cinnamon 2 large eggs, beaten 1 1⁄2 cups buttermilk 1⁄2 cup sour cream 1⁄4 cup butter or 1⁄4 cup margarine, melted 1 large apple, peeled, cored and grated
In a large bowl, mix together the baking soda, flour, baking powder, brown sugar, salt and cinnamon.
In another bowl, whisk together the eggs, buttermilk, sour cream and melted butter; add to the flour mixture and stir JUST until the flour is moistened.
Stir in the grated apple.
Drop a scant 1/4 cup of batter onto a hot lightly greased griddle.
If we spot an outpost of this southern comfort cooking chain on our US travels we'll often stop in. The Barrel isn't a spot for fine dining. Hell, it isn't a spot for diets. You'll find huge portions of old fashioned comfort food at a low price.
One of our favourites is their hash brown casserole. Served with their breakfast platters it is a carb overload of potatoes, cheese, and more cheese. I've tried many copycat versions of the casserole and the one comes the closest IMHO.
We jazz it up a bit (because who can resist jazzing things up) with those french fried onions on top to provide a crispy counterpoint to the gooey potatoes and sauce.
2 pounds frozen hash browns, thawed 1/2 cup butter, melted 1 can (10.75 ounces) cream of chicken soup 1 pint sour cream 1/2 cup onion, chopped 2 cups grated cheddar cheese 1 teaspoon salt 1/2 teaspoon pepper
Preheat oven to 350 degrees F. Spray 11 x 14 inch casserole or baking dish with cooking spray.
In large bowl, combine all ingredients and stir together. Spread evenly in prepared pan. Bake for 45 minutes until top is golden brown.
During the holidays we tend to make a lot of those 'make ahead, pop in the fridge, and cook the next day, breakfast casseroles. Not having to do a lot of extra cooking on Christmas or New Year's Day is a wonderful thing. We made this for New Year's Day - it is based upon a recipe from Taste of Home but I made enough changes that I am calling it MINE! LOL
The changes we made were to add more vegetables and flavourings. This is all a part of our drive to eat more vegetables.
Sausage, Egg, and Mushroom Breakfast Casserole
1 pound Jimmy Dean® Premium Pork Sausage Roll 1 onion, diced 1 cup diced pepper 2 cups sliced mushrooms 6 eggs 2 cups milk 1 teaspoon salt 1 teaspoon ground mustard 1 teaspoon thyme leaves 1 teaspoon chopped chives 6 slices white bread, cut into 1/2-inch cubes 1 cup (4 ounces) shredded cheddar cheese
In a skillet, brown and crumble sausage; drain and set aside.
In the same skillet saute the onions for 2 minutes. Add the mushrooms and peppers. Saute until soft.
In a large bowl, beat eggs; add milk, salt, mustard, thyme, and chives. Stir in bread cubes, cheese, sausage, and sauteed vegetables. Pour into a greased 11-in. x 7-in. baking dish. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted near the center comes out clean. Yield: 8-10 servings.
During the week breakfast tends to be a rushed event around here. Our alarm goes off at 4:45 and within an hour we're up, showered, dressed, lunches made, coffee poured, cats fed, breakfast eaten, and on our way to attack the day. Most of the time Paul will grab a banana and call it a meal. I generally throw some ceral, blueberries, and milk into a bowl and I am done.
I think it is because of this that we enjoy a more slow pased breakfast on the weekend. We're I'm still up relatively early but there is a more relaxed pace to the morning. Our meal is more substantial and we take our time enjoying it at the table (generally with the paper spread out all over the place).
This meal was a perfect example. I've made other versions of these hash brown cups before but this version intrigued me with the addition of the herbs and spices to the potatoes and the proscuitto. What is not to love with that?
The end result was wonderful - a happy combination of flavours and textures. The only change I made was that I forgot the chives (frown) and I added some grated asiago cheese on top of the egg. These are a perfect hit ofcomfort that would be an impressive thing to serve for company at a brunch . . . or just to enjoy on your own!
Oh yes, according the the folks at Eating Well (from whence this recipe was printed) a serving is two cups and has 317 calories.
Baked Eggs in Prosciutto-Hash Brown Cups
Canola or olive oil cooking spray 6 cups frozen shredded hash browns, fully thawed 3 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried 1/2 teaspoon piment d'Espelette, or hot paprika 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 6 thin slices prosciutto (about 3 ounces), halved crosswise 12 large eggs, at room temperature 3 tablespoons chopped fresh chives
Preheat oven to 375°F. Generously coat a 12-cup nonstick muffin tin with cooking spray.
Put hash browns in a clean kitchen towel; working over the sink, squeeze and wring the towel to remove as much liquid from the hash browns as possible. Transfer to a large bowl; stir in oil, rosemary, piment d’Espelette (or paprika), pepper and salt until combined. Divide the mixture among the muffin cups (about 1/3 cup each), then press into the bottom and up the sides of each cup to form a “nest.” (There should be a solid layer in the bottom of the cup, but it’s OK if the hash browns don’t go completely up the sides.) Generously coat the hash browns with cooking spray.
Bake the hash brown nests until golden brown on the bottom and edges, about 30 minutes.
Lay 1 piece of prosciutto into each hash brown nest, letting it overhang the edges. One at a time, crack an egg into a small bowl and slip it into a nest. (It’s OK if some of the egg white spills over.)
Bake, rotating the pan front to back halfway through, until the eggs are cooked to desired doneness, 10 to 15 minutes for medium set or 15 to 18 minutes for hard set. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each nest a few times to loosen completely, then use the knife to lift them out of the tin. Serve sprinkled with chives.
I flipped another page on the calendar over the long weekend and saw that september had arrived. It is an interesting trick of perspective that time stands still while you're a wee one and flies by as you age . . . but I digress. A new month means that on the first Wednesday I gather with a group of 5 other bloggers.
The theme for today's gathering is 'Let's do Brunch!'
Brunch is one of my favourite things. You can sleep in as long as you want and still eat breakfast foods. No matter how late you hit the sheets last night, rest easy! You haven't wasted your day because brunch will still be there when you wake up.
Since I’m an early riser, I’ve usually already eaten before most people even realize its not the night before any longer. But every once in a while, I’ll lay in. This morning, that wasn’t the case, and I’m realizing that I’m probably going to complete this blog before any of you awaken.
Brunch is a bit of a slow waltz between two of my favorite types - sweet and savoury. Even better - incorporating alcohol if you choose.
Anyway, back to the plan. It was my turn to bring an appetizer to the party. It was like hitting a wall - what app does one serve at brunch (notice it is possible to use the word in a sentence that has nothing to do with an i-Pad - thank you for ruining a perfectly good food term).I trotted on over to Cooking Light as fast as Google would go and did a search 'brunch appetizer'.
The recipe for these savory sausage breakfast rolls popped up and my search was over.
If you're looking for a delicious treat to serve for brunch that doesn't require a ton of work then your search is over as well!
Savory Sausage Breakfast Rolls
1 (11-ounce) can refrigerated French bread dough 2 tablespoons butter, melted 2 teaspoons chopped fresh sage 1/4 teaspoon salt 8 ounces reduced-fat pork sausage, cooked and crumbled (such as Jimmy Dean) 3/4 cup (3 ounces) shredded Gruyère cheese Cooking spray
Preheat oven to 350°.
Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 13 x 8-inch rectangle; brush with butter, leaving a 1/2-inch border. Combine sage, salt, and sausage. Sprinkle sausage mixture evenly over dough, leaving a 1/2-inch border; top with cheese. Starting with a long side, roll dough up, jelly-roll fashion; press seam to seal (do not seal ends of roll). Cut 1 (1/2-inch-thick) crosswise slice from each end; discard. Slice roll crosswise into 12 (1/2-inch-thick) pieces; arrange in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 28 minutes or until golden.
I think that the multitude of recipes out there for dishes comtaining zucchini is porortional to the rate at which they grow; clearly folks are overwhelmed with the amount of the harvest. This is a happy thing for us - we don't grow zucchini but do receive two each week in our CSA shipment. Just enough to enjoy them but not enough to get overwhelmed.
I've made zucchini fritata and zucchini omlettes but I wanted to try some other sort of zucchini breakfast dish. I turned to GOOGLE as I most often do (which makes me wonder why I have 100 + cookbooks on my shelves) and found this recipe from Elise at Simply Recipes.
This is an easy-to-make strata-like breakfast casserole with grated zucchini, tomatoes, basil, ricotta, and Parmesan. Unlike many straterecipes it doens't need to be assembled the evening before and baked in the morning.
We both loved the flavour of this one. Paul loved the fact that it made so much he could take a portion to work with him for the next week.
Zucchini Breakfast Casserole
6-8 eggs 1 cup ricotta cheese 1 cup freshly grated Parmesan cheese 1/4 teaspoon Tabasco sauce or other hot chili sauce 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups grated zucchini (from 2-3 fresh zucchinis) 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes), 1/2 cup sliced fresh basil (from about 20 leaves) 4 cups cubed day-old bread (from about 4 slices) Olive oil
Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
I recently started following Eating Well magazine on facebook.
It may have been a mistake - I certainly do not need another food related distraction . . . even if the dishes are relatively healthy for you.
Local cherries have started to arrive at the Farmers' Market so when I saw this on facebook I immediately clicked through and printed off the recipe.
I've made the baked, puffed pancake known as a 'Dutch Baby' (for some odd reason ...I'd really like to know how that name stuck) before and we love them. I've never seen a version with fruit though - or a low-fat one! This version uses a limited amount of butter and low-fat milk. The end result is about 250 calories less than half of what you'd expect in the traditional full-fat version!
That aside - it tasted amazing!!!
The only change we made to the recipe was to add 1/2 tsp baking powder as some reviewers suggested that it didn't rise (puff) as much as they had hoped. We didn't have that problem.
You want to eat it right away as the pancake will become less puffy and more dense as it cools.
Puffed Cherry Pancake
1 teaspoon plus 1 tablespoon unsalted butter, divided 1/2 cup low-fat milk 3 large eggs 1 teaspoon vanilla extract 1/2 cup whole-wheat pastry flour (see Tips) or all-purpose flour 1 tablespoon granulated sugar 1/8 teaspoon salt Pinch of ground cinnamon 2 cups halved pitted sweet or sour cherries 1/4 cup sliced almonds Confectioners’ sugar for garnish
Preheat oven to 450°F. Place 1 teaspoon butter in a 10-inch cast-iron skillet or ovenproof nonstick skillet and transfer to the oven to melt the butter.
Melt the remaining 1 tablespoon butter in a small pan or the microwave. Transfer to a medium bowl and whisk in milk, eggs and vanilla. Add flour, granulated sugar, salt and cinnamon and whisk to combine.
Remove the pan from the oven, tilting it to coat the bottom with butter. Add cherries in a layer. Pour the batter over the cherries and sprinkle with almonds.
Bake the pancake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool for 5 minutes before cutting into 4 wedges. Sprinkle with confectioners’ sugar, if desired.
We left the snow behind and headed to California for a long weekend of fun. We shoppedm toured wineries, tasted olive oil, met up with good friends, and ate some wonderful food. I can't wait for slow bowl 2009.