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Posts Tagged ‘brunch’

by Caitlin Saniga

Grilled apricot with Greek yogurt and granola

Every time I fire up the grill, I feel the need to grill everything in my fridge. This time I grabbed some apricots and drew inspiration from a simple first course I had at Pomegranate Inn during my trip to Portland, Maine. There, they serve roasted peaches with homemade creme freche, granola and mint. My grilling method added lots more smoky flavor, and the Greek yogurt was a nice stand-in for the creme freche. Honey sweetened the deal.


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by Caitlin Saniga

Eggs a la goldenrod over buttermilk biscuits

Eggs a la goldenrod is one of my grandma’s specialties, and I gather that it’s a popular dish for high school home-ec classes. The flavors are simple and it’s an easy dish to make, but it gets a lot of visual pizzazz from the grated egg yolks.


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by Caitlin Saniga

Eggs Benedict bread pudding

I served this casserole for a brunch with friends, but it would be a perfect make-ahead dish for Easter morning. Just be sure to prepare the hollandaise sauce right before serving. If the sauce gets too thick, add about 1 tablespoon of hot water at a time until it thins to the desired consistency.

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by Sarah Steimer

Using beets instead of food coloring will yield a more deep red-brown color, versus a bold red color from food dye. Even though the color isn't as pronounced, I still prefer the natural route.

Using beets instead of food coloring will yield a more deep red-brown color, versus a bolder red color from food dye. Even though the color isn’t as pronounced, I still prefer the natural route. I topped my waffles with just a dusting of powdered sugar for the photo, but these would be great with syrup, a berry compote and/or some dark chocolate shavings.

  • 2 medium-sized beets
  • 1 cup whole wheat flour OR wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon cinnamon
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups milk (I used skim)
  • 1 teaspoon vinegar
  • 6 tablespoons unsalted butter, melted and cooled
  • 4 eggs, yolks and white separated
  • 1 teaspoon vanilla extract

    I made these waffles yesterday and am freezing them until Valentine's Day. I certainly don't have the time to make waffles for breakfast during the weekday, so I'll just pop these in the toaster come Thursday.

    I made these waffles yesterday and am freezing them until Valentine’s Day. I certainly don’t have the time to make waffles for breakfast during the weekday, so I’ll just pop these in the toaster when I have a moment Thursday morning.

Rinse the beets and cut off their tops and bottoms where the stems and root tails begin. Boil in a small pot over medium heat for about 30 minutes, or until the beets can be easily pierced with a knife. Let the beets cool until you can touch them easily. Using gloves (beets can be messy), peel the skins off the beets, which should come off very easily. Cut the beets into about1/2-inch cubes (does not need to be exact) and add to a blender with a few teaspoons of water. Puree until smooth, adding more water if necessary. Measure out 1/2 cup of the puree and store whatever is left.

In a medium bowl, whisk together the flours, sugar, cocoa powder, baking powder, baking soda and salt.

In a large bowl, combine the milk and vinegar. Let sit for about 5 minutes. Whisk in the beet puree, butter, egg yolks and vanilla. Add the dry ingredients into the wet ingredients and mix until just combined — so pink!

Pink is far from my favorite color, but this natural rosy color was really cool. Too bad the waffles don't stay this tone once the batter is cooked.

Pink is far from my favorite color, but this natural deep rose tone was really beautiful. Too bad the waffles don’t remain this shade once the batter is cooked.

In a small bowl (last bowl, I promise), beat the egg whites until stiff peaks appear. Using a spatula, gently fold the egg whites into the batter.

Bake according to your wafflemaker’s directions. If your machine has a temperature option, set to medium-high.

Makes about 12 Belgium waffles.

Recipe adapted from: Daily Nibbles

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by Caitlin Saniga

I made this galette when my mom came to visit for a few days. This was our first dish with heirloom tomatoes of the summer, and we were thrilled with it, having it for lunch and then for a snack after a day of sightseeing on the Blue Ridge Parkway. I wish I could cook for Mom every day.

Dough:

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 2 teaspoons cold lemon juice
  • 5 tablespoons ice water

Filling:

  • 1 disk savory galette dough
  • 3 medium heirloom tomatoes, any color
  • 1/2 small onion, cut into thin rings
  • salt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon minced garlic
  • 2 ounces mild cheddar cheese, cut into thin slices + 1 ounce grated cheddar cheese
  • 1 large egg, lightly beaten with 1 tablespoon water
  • 2 green onions, chopped

Maybe this goes without saying, but it’s always a nice reminder. If you want the dough to be flaky and light, knead it as little as possible.  The ingredients should be just barely combined for the best results.

To prepare the dough, combine the all-purpose flour, whole wheat pastry flour, pepper, and salt with a fork in a large bowl. Scatter the cubed butter over top. Cut the butter into the flour mixture using a pastry cutter until the butter is in small pea-sized pieces.

Drizzle the lemon juice and water over the butter-flour mixture and combine using fork. The dough will come together just barely. Gently pat the dough into a ball and then a disk, cover with plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 400 degrees. Remove the dough from the refrigerator and set it on the counter.

Slice the tomatoes. Remove the seeds with your fingers or a knife, and place them on paper towels to soak up some of the juice. Sprinkle with salt.

Line a baking sheet with parchment. Lightly flour your work surface and rolling pin. Set the disk onto the floured surface and gently hit it a few times with the rolling pin to flatten it. Roll it into a 12-inch circle, flipping it over one time, and re-flouring the pin as necessary to prevent it from sticking. Hang the dough over the rolling pin to transfer it to the parchment-lined baking sheet.

In a small bowl, combine Dijon mustard and balsamic vinegar using a fork or whisk. Pour onto the dough and spread into a roughly 10-inch circle.

Pat the tomatoes dry with paper towels and arrange them, alternating with slices of cheese in a spiral on top of the dough. Top with onion rings, sprinkle with the shredded cheese.

Fold the 2-inch edge of dough over top of the filling, making a few pinches as you go. Brush the egg wash on the dough.

Bake for 40 to 45 minutes, until the crust is golden brown. Transfer to a cooling rack, along with the parchment paper, and cool for 15 minutes. Top with green onions.

Cut into slices and serve immediately or store in the fridge for up to 4 days. To reheat the galette, place it on a baking sheet and heat at 350 degrees for about 4 minutes.

Makes 8 servings.

Recipe adapted from: 20 Something Cupcakes

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by Sarah Steimer

It's amazing how throwing oats on the top of a muffin makes it almost coffee shop-esque. We've learned your tricks, all right.

I am constantly on the lookout for good, healthy breakfast options. I start work very early in the morning and eat breakfast at my desk. This literally may be just what I was looking for. Too bad Bill enjoyed them a lot, too.

ALSO – do not be afraid of this recipe because it doesn’t use “all-purpose flour.” I went to Whole Foods and got just the amount of these flours I needed – for cheap because they offer them in bulk. Find a store that offers bulk products, or look up substitutions!

  • 2 cups shredded zucchini – green or yellow
  • 2 cups sugar
  • 1/4 cup soy flour
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon vanilla
  • 3 cups flour (I used half spelt and half whole wheat pastry flour, as per the original recipe)
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 tsp salt
  • 1/3 cup flax seeds (optional)
  • oatmeal and slivered almonds for the top (optional)

Place shredded squash in a colander to drain while you prep the other ingredients. Just before using, squeeze out any excess moisture.

In a large bowl, mix drained squash, sugar, soy flour, canola oil, applesauce and vanilla until moistened. Add other flour and other dry ingredients and mix until just blended. Fold in flax seed.

Fill sprayed/greased muffin tins 2/3 full with batter. Top with the almonds, oatmeal and additional flax, if you so please. Bake at 350 degrees for 18 to 24 minutes, or until knife inserted in center comes out clean.

Makes 18-20 muffins.

Recipe adapted from: The Urban Vegan

Photo: Sarah Steimer

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by Sarah Steimer

I used duck eggs for the first time when I made this recipe. There's more protein in duck egg whites, so my whites whipped extra high.

  • 1/2 cup (one stick)  unsalted butter, melted
  • 1 1/4 cups confectioners’ sugar
  • 3/4 cup whole blanched almonds OR slivered almonds
  • 1/2 teaspoon baking powder
  • 3/4 cup cornmeal
  • 6 egg whites
  • 1/3 cup sugar
  • 3/4 cup rhubarb compote (recipe here)

In a food processor or blender combine the almonds, cornmeal, confectioners’ sugar and baking powder. Process until the almonds are finely ground, about one minute.

In a medium bowl or the bowl of an electric mixer, beat the egg whites until they are quite stiff, about three minutes. Slowly add the sugar. Beat for one additional minute. Add the tepid melted butter and beat gently to combine – BE GENTLE. I don’t think I was gentle enough.

Add the almond and cornmeal mixture in two batches and mix gently only until combined. Do not overmix.

Spread the batter in a buttered, 8×8-inch baking pan, and dollop the rhubarb compote on top. With a spoon, press down through the rhubarb compote gently to swirl it into the batter. Be gentle, as you do not want to deflate the egg whites.

Bake the cake at 350 degrees until it is golden brown and a knife inserted into the middle comes out clean, about 30 to 35 minutes.

Serve with additional compote.

Recipe: A little Zaftig

Photo: Sarah Steimer

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