Archive for the 'Breakfast and Brunch' Category

28
Jan
10

Cream cheese stuffed French Toast ~ with warm Maple syrup & blueberries

By msbutterton 9 Comments
Categories: Breakfast and Brunch and Eggs
Tags: , , , , , , ,

:)

Someone on Twitter recently asked me for my favorite French Toast recipe.  This is it, but I don’t usually make French Toast stuffed with Cream cheese.  I make this for special occasions or when I have sleepover guests.

I think the trick to a rich French Toast is starting with a good egg bread or brioche.  For a healthier version, I sometimes use Ezekiel Bread.

We have a wonderful bakery here in LA on Fairfax, Diamond Bakery, where they sell a delicious egg bread (and the best rugelach, but that’s for another post).

:)

:)

Cream Cheese stuffed French Toast with warm Maple syrup and blueberries

(for 2)


4 thick slices egg bread or brioche
4 ounces Philly Cream Cheese, softened
1 teaspoon freshly grated orange peel
1 tablespoon fresh orange juice
1 teaspoon Vanilla extract
1 1/2 tablespoon granulated sugar

2 large eggs
2 tablespoons whole milk
1/2 teaspoon cinnamon
1 teaspoon Vanilla extract

2 tablespoons butter

Maple syrup
fresh blueberries

Beat the cream cheese, orange peel, orange juice, Vanilla extract and sugar until smooth.

In a separate, shallow bowl, beat the eggs, milk, cinnamon and Vanilla extract together.  Dip two bread slices in the egg mixture and allow each side to soak for 15-20 seconds.

Heat a skillet over medium heat until the pan is hot.  Melt the butter. Place the two battered bread slices in the pan and cook on one side for 1 minute, or until it’s golden brown. Flip the bread over and cook on the other side for 1 minute.

Spread the cream cheese mixture over one of the cooked slices.  Top with the second slice and serve immediately with warmed Maple syrup and fresh blueberries.

:)

12
Dec
09

Hot Chocolate a la taza

By msbutterton 5 Comments
Categories: Breakfast and Brunch, Chocolate and Drinks
Tags: , , , , , ,

:)

It’s December 12th – National Hot Cocoa Day, but that’s not why I made hot chocolate today….It’s cold and rainy here in LA and all I want is hot soup, hot chocolate and a warm fire!

Today’s blog is in two parts — the first is hot chocolate; the second is Churros, my favorite accompaniment with hot chocolate or hot cocoa.

A couple weeks ago, I wrote about La Tienda, one of my favorite online shopping sites.  Besides their cazuelas, I’ve made many purchases from La Tienda and highly recommend them for any Christmas gifts you might want to buy for your “foodie friends”!

La Tienda sells a huge variety of food products, as well.  I love using their Valor Chocolate a la taza for making hot chocolate.  It comes out thick and rich.  My two other favorite chocolates are made by Vosges and Burdick, but the Valor costs a bit less and is delicious!

I bought a churro pastry maker from La Tienda a while ago and I make churros in another one of my favorite things, my little Cuisinart deep fryer.  Actually, this is also a great idea for a Christmas gift – one year, I bought them for several friends – who all LOVE using them!

I’ve fried churros in a skillet before, with varying results – not always great, but when I started making them in my Cuisinart deep fryer, they came out perfectly crispy every time!

:)

:)

:)

Hot Chocolate a la Taza for 2


:)

.

6 squares Valor Chocolate a la taza – chopped

4 cups whole milk

2 cinnamon sticks

1 teaspoon granulated sugar

In a deep saucepan, over low heat, melt the chopped chocolate – when using Valor Chocolate, 3 squares per serving, usually makes a thick hot cocoa.  Slowly add the milk, sugar and cinnamon sticks and whisk until well blended.

Simmer on low heat until the cocoa thickens – usually about 15 minutes.  Stir it occasionally.  Serve with whipped cream or marshmallows.  When I make this with churros, I serve the cocoa ungarnished.   Cheers!

:)

12
Dec
09

Churros

By msbutterton 6 Comments
Categories: Breakfast and Brunch and Kitchen Gadgets and Appliances
Tags: , , , , , ,

:)

:)

Churros


Canola or vegetable oil for frying

1 large egg
1/4 teaspoon Olive oil
1/2 teaspoon Vanilla extract
1/2 cup water
3 tablespoons unsalted butter or ghee
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 cup all-purpose flour

Cinnamon Sugar for dusting:

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Heat the oil in your deep fryer  to 375 degrees  (or in a deep skillet, fill with 1 1/2 – 2 inches of oil)

In a small bowl, beat the egg, Olive oil and vanilla together, set aside.

In another small bowl, mix the granulated sugar add cinnamon together until blended – set aside

In a medium saucepan, melt the butter. Add the brown sugar, water and salt and bring to a gentle boil. Remove the pan from the heat and add the flour. With a heavy, wire whisk, mix the dough until well blended.  Add the egg, Olive oil and vanilla mixture to the pan and continue whisking, until the dough is completely blended. The texture should be warm and a little “gooey”.

Fill the churro maker with the dough and attach the large “star” tip.

Twist the top of the churro maker, until the dough comes out in 4 inches long pieces. With a knife, scrape away the dough from the churro maker and let it fall into the hot oil – Be careful…I’m always extra cautious around my deep fryer!!!

Cook 5 to 6 churros at a time – Don’t overcrowd the fryer. Cook them until they are golden brown (about 1-2 minutes), turning frequently with a slotted spoon, or wok strainer.
With the slotted spoon, (or wok strainer) remove the churros and drain them on a plate, covered in paper towels.

Immediately, roll each churro in the cinnamon/sugar, until coated.  Serve with hot Cocoa!  Cheers!

:)

20
Nov
09

Blueberry Muffins ~ À la Ruth Reichl

By msbutterton 6 Comments
Categories: Baked Goodies and Breakfast and Brunch
Tags: , , , , , ,

This morning I woke up really early (if you consider 5:00 a.m. early).  I decided to get up and make something special for “Hubby,” who returned home yesterday, after taking the “confounded R.V.” out of town for servicing.  It was a 2 day trip, that required him to stay overnight – so I thought I’d make him one of his favorites, homemade Blueberry Muffins.

I don’t think there’s a better Blueberry Muffin recipe out there, than the recipe located on Page 641 of my Gourmet Cookbook!  I have it bookmarked, because I go to it almost every time I have overnight guests and want to make something special in the morning!

I LOVE this recipe!  The muffins are deliciously light and the sugar-crumble topping on the top is crunchy and buttery – they’re perfect with a hot cup of coffee in the morning!

If you don’t have Gourmet in your cookbook collection, you might want to think about buying it.  It’s filled with almost 1,000 recipes from “soup to nuts” – many that were developed in Gourmet’s test kitchens.  My copy was a birthday gift, given to me by my friends, Richard and Ilona and has become one of my favorite cookbooks.

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BLUEBERRY MUFFINS FROM GOURMET COOKBOOK

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BATTER

3/4 Stick Unsalted butter (6 tablespoons)
1/3 cup Whole milk
1 large egg
1 large egg yolk
1/4 teaspoon Vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups blueberries

TOPPING

3 tablespoons cold, unsalted butter, cut into 1/2 inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

MAKE THE BATTER

Put a rack in upper third of oven and preheat to 375 degrees.  Generously butter muffin cups.

Melt butter in a small saucepan over moderately low heat; remove from heat.  Whisk in milk, egg, yolk, and vanilla until well combined.

Whisk together flour, sugar, baking powder and salt in a medium bowl.  Add milk mixture and stir until just combined.  Gently but thoroughly, fold in the blueberries.

Divide batter among muffin cups and spread evenly.

MAKE THE TOPPING AND BAKE THE MUFFINS:

Combine all topping ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over batter in cups.

Bake until golden and crisp and a wooden pick or skewer inserted into center of a muffin comes out clean, 18-20 minutes.  Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups.  Serve warm or at room temperature.

17
Nov
09

apple cinnamon cream cheese swirls…for dessert OR break-ty!

By msbutterton 6 Comments
Categories: Baked Goodies, Breakfast and Brunch, Cheese and Desserts
Tags: , , , , , , , , ,

:)

I actually made these a few weeks ago for dessert, when I made my Caramelized Fennel and Apple Pork Roast. I used Granny Smiths and my new favorite apple, Honeycrisps – they make a perfect, autumn-y dessert.

If you’ve been following my blog at all, you’ve probably figured out that one of my favorite things is Puff Pastry! I don’t make it myself – though, I know some talented people who do.  I buy the sheets Pepperidge Farms sells in the frozen food aisle – I always have a box or two on hand in the freezer.

You can make so many things with them – appetizers, main dishes, desserts…I think they’re the greatest thing since…….sliced bread!

Pepperidge Farms Puff Pastry has the most wonderful website – if you’re not familiar with it, here it is:

http://www.puffpastry.com/

Please go visit and look around….you’ll be tempted to make everything there!

These Apple Cinnamon Swirls are a variation on their Apple Pecan Pastries, but I decided to add cream cheese to make them a little creamier, and I substituted walnuts for pecans. They were unbelievable!

We had a few extra “swirls,” so the next morning we had a couple with our coffee and I realized they tasted like a perfect Cream Cheese Danish – so If I had to categorize this recipe, I guess I’d file it under “Desserts” AND “Breakfast Ideas.”  Either way, they’re delicious and EASY!  I hope you like them!   Cheers!

:)

:)

Apple Cinnamon Cream Cheese Swirls

1 sheet Pepperidge Farms Puff Pastry
1 8-ounce package Philadelphia Brand cream cheese
1/4 cup granulated sugar
1 medium egg
1/2 cup walnuts, chopped
3 tart apples, peeled, cored and thinly sliced
2 tablespoons butter or ghee
1 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
a pinch of salt
2 tablespoons all purpose flour

Preheat oven to 375 degrees

Lightly grease a cookie sheet UNLESS you have Silpat – I highly recommend it, if you’ve read my blog before!

Remove one of the pastry sheets from the box of two.  Thaw it for 30 minutes, so it’s easy to handle.

In a medium bowl or your standing mixer, blend the cream cheese, granulated sugar and egg until creamy. Set aside.

In a deepish skillet, melt the butter and add the apple slices, brown sugar, cinnamon, nutmeg and salt.  Toss and saute the apples until slightly softened, about 5 minutes.  Sprinkle the flour over the apples and give them another toss to coat.  Remove and let them cool slightly.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle. With the long side facing you, spread the cream cheese mixture over the pastry sheet.  Sprinkle the walnuts evenly.  Spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides.

Roll up the Puff Pastry like a jelly roll and cinch the ends tightly. Place in the freezer for 15 minutes (this will make cutting the pastry much easier.)  Remove the “roll” and place on a cutting board.  Cut the pastry roll into 9 2-inch slices. Place the slices 2 inches apart on the baking sheet, or Silpat.  Bake for 15 minutes or until the “swirls” are golden brown.  Remove the pastries from the baking sheet and cool on a wire rack.

Serve with a scoop of vanilla ice cream or Creme Anglaise.  Cheers!

:)

05
Nov
09

yet another Food Holiday ~ it’s National Donut Day!

By msbutterton 3 Comments
Categories: Baked Goodies and Breakfast and Brunch
Tags: , , , , , ,

:)

Bob's Donuts - 3rd Street Farmer's Market

I had lunch at the 3rd Street Farmer’s Market today and remembered it was National Donut Day, which was a great excuse to visit my favorite Donut Shop in LA….Bob’s Donuts!

bob's donuts

No back story here — I just thought it was a good excuse to buy some donuts for my husband and me.  His favorites are Chocolate Bars (no filling) and Devils Food Cake.  Mine is the glazed (not powdered) Jelly filled (raspberry).

donuts

:)


So…Have a safe and Happy Natioanl Donut Day everyone!!

03
Nov
09

IT’S NOVEMBER 3RD – HAPPY NATIONAL SANDWICH DAY! Seriously, there’s a holiday for every food!

By msbutterton 2 Comments
Categories: Breakfast and Brunch and Vegetarian
Tags: , , , , , ,

caprese sandwiches

caprese sandwiches with fresh mozzarella, heirloom tomatoes, sun-dried tomatoes, roasted red peppers and basil

26
Oct
09

Hey y’all – I made the pilgramage to the “Loveless Cafe” today!!

By msbutterton 8 Comments
Categories: Breakfast and Brunch and Restaurants
Tags: , , , , , , , ,

Carol Faye and me

So far, Nashville’s “been very very good to me.”  It’s beautiful here – the fall colors are in full bloom, the air is crisp and there’s great music playing everywhere!

Last night we went to a local bar to have a Fat Tire with friends then we went to “South Street” for a platter of “Crab and Slabs”!

slabs & crabs at South Street

The “Crab and Slab” is a crrrrrazy big platter of b-b-q ribs, oodles of crab legs, corn on the cob, hush puppies, corn bread – with a side of co’ slaw and a basket of bread! (“co’slaw and bread” is the equivalent of “chips and salsa” in L.A., we were told) I’m proud to say, there wasn’t much left, except bones and crab shells!

This morning, we made our way down West End to the “Loveless Cafe”.  I’ve been dying to go!  I’ve been hearing from my son for years about Loveless Cafe and he’s brought us back jams and goodies many times, that were incredible.  A couple years ago, I saw the controversial “Throwdown with Bobby Flay” episode where he challenged Carol Fay to that “biscuit challenge” and I immediately fell in love with her – she had a smile as wide as Tennessee.   I always find myself rooting for the “ambushee” on “Throwdown” anyway, but I thought Carol Fay was so gracious and fun-loving, I wondered if she’d be there today….

….She greeted us at the door and seated us!  I felt like a star-struck fan!

Anyway…my Loveless Cafe experience was as great as I anticipated – we were immediately served coffee and those famous biscuits and preserves.  Each table for 4 has a bowl with about 20 pats of butter in it – (is this what heaven looks like?)  I had ham and eggs with a delicious “hash brown casserole” – way too much for one person – if I were in L.A. I’d have boxed up the leftovers for the puppies.

We had a late break-ty today (everyone wanted to sleep in this morning), so they were already serving “supper” and other customers were ordering huge plates of southern-fried chicken and ribs and fried green tomatoes and mac and cheese and OH MY – I wished I had more time to eat here in Nashville!

When we finished break-ty, I leaned over to my son and asked “honey, would you be a good son and…,” before I could finish my sentence, he said “you want me to go ask Carol Fay for a picture, right?”.  I sheepishly said “yes” so he found her, and made all the introductions…. in my geek-iest voice, I told her “I’m you’re biggest fan”!  She was just as gracious and bubbly as I thought she’d be and was more than happy to comply – and I got my money shot!

We moseyed on over to Hams & Jams and ordered a few jars of preserves to send home and couldn’t resist the great “Loveless” paraphernalia – we walked out with tee-shirts, guitar picks, coffee cups and some great hats for the guys that say “Make Biscuits – Not War”  I’m hoping they’ll wear them onstage tomorrow night – or maybe in Austin!

If you’re ever in Nashville, “Loveless Cafe” is a must!  Great southern food, sweet southern hospitality – and of course Carol Fay!  Cheers y’all!

Loveless Cafe

8400 Highway 100

Nashville, TN

(615)646-9700

18
Oct
09

Sunday Morning Break-ty – Banana Walnut Pancakes with Caramelized Bananas & Honey butter

By msbutterton 4 Comments
Categories: Breakfast and Brunch
Tags: , , , , , ,

:)

Banana Walnut Pancakes with Honey Butter and Caramelized Bananas

These pancakes are my favorite.  I love to make them on Sunday mornings, whenever I do, it’s a special day.

Pancake Ingredients

1 cup organic whole milk
2 cage free eggs
1/2 stick unsalted, melted butter
1 tablespoon canola or vegetable oil
1 very ripe banana, mashed
1 cup all-purpose flour
4 teaspoons sugar
1 teaspoon cinnamon
1/2 teaspoon salt
4 teaspoons baking powder
1/3 cup walnuts, coarsely chopped

1/2 banana – sliced and caramelized for serving (recipe to follow)
walnut pieces for serving
oil for grilling the pancakes
Honey Butter (recipe to follow)

Measurement Converter:

http://www.easysurf.cc/cnver2.htm

In a  medium bowl, whisk the milk, eggs, butter and oil together.  In another large bowl, sift the flour, sugar, cinnamon, salt, and baking powder together.  Add the milk mixture to the flour mixture and whisk until combined.  Add the mashed banana and the walnuts and stir well until blended.

In a non-stick griddle or large skillet, heat a teaspoon of vegetable oil until very hot, but not smoking. (If you spritz a little water on the pan, it should “sizzle” and the water should “dance” and evaporate immediately.) With a ladle or large spoon, pour the batter in “dollar” size batches and cook until the top is bubbly, the edges are cooked and the underside is golden brown.  With a spatula, flip them and continue to cook about 1 minute longer.  Serve them with honey butter and the caramelized banana slices.  Cheers!

Honey Butter

4 tablespoons softened butter
8 tablespoon honey

In a small bowl, stir until the butter and honey are combined

Caramelized bananas

1/2 banana, sliced
1 teaspoon butter
1 tablespoon brown sugar

In a small skillet or pan, heat the pan until very hot.  Melt the butter and sugar until dark brown.  Place the banana slices flat in the pan and cook them until they’re caramelized, about 20-30 seconds.  Flip them and cook the other side another 20-30 seconds.  Remove to a plate until you’re ready to serve.

:)

banana pancakes with honey butter

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© Sandy Carlson and À la Sandy, 2009. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sandy Carlson and À la Sandy with appropriate and specific direction to the original content.

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