Whisk: a food blog: Breakfast and Brunch

Showing posts with label Breakfast and Brunch. Show all posts

Monday, November 28, 2011

Bringing Mexico Home: Huevos Divorciados, A Taste of Mexico with a Twist

For many, a palm tree symbolizes relaxation and serenity. For me, it’s a centering thought, one I turn to during moments of stress. Recently, I found myself not only admiring the palms in Mazatlán, Mexico, but also savoring the local flavors that capture the essence of this vibrant region.

Hotel Riu, Mazatlán, Mexico

Among the culinary delights I experienced was Huevos Divorciados, a unique spin on the classic Huevos Rancheros. This dish creatively separates two poached eggs, placing them on opposite sides of the plate and dressing each in its own distinct sauce. One egg is topped with a zesty green salsa made with tomatillos, while the other is adorned with a smoky red chili salsa. The presentation is completed with a variety of sides—refried beans, rice, guacamole, cheese, and onions—that divide the two eggs like an edible border.

Though the sandy beaches of Mazatlán may be far away, the flavors of Huevos Divorciados can easily be recreated at home to share with family and friends.

Recipe: Huevos Divorciados

Serves: 6

Ingredients:

For the salsa:
3 medium tomatoes, quartered
½ onion
½ hot green chile or 1 teaspoon canned green chilies
3 sprigs cilantro leaves
½ red bell pepper
2 cloves garlic
1/8 teaspoon salt
½ lemon, squeezed

For the guacamole:
½ large ripe avocado
2 tablespoons green onion, minced
1 tablespoon fresh cilantro, chopped
½ teaspoons Asian chile sauce
2 teaspoons freshly squeezed lemon juice
¼ teaspoon salt

Instructions:

For the tortillas:
6 tortillas, cut into rounds that will fit a muffin tin

For the poached eggs:
12 eggs, poached

Prepare the salsa:
Put all ingredients in a food processor and whiz until chunky. Drain.

Prepare the guacamole:
Put all ingredients in a food processor and whiz until smooth.

Prepare the tortillas:
Preheat oven to 350°F. Cut the tortillas into rounds that will fit a muffin tin. Carefully push a round into a muffin cup. Bake until golden, about 5 minutes.

Prepare the poached eggs:
Poach 12 eggs.

To assemble:
Put the poached egg into the baked tortilla cup. Top with salsa on half of the cups. Top with guacamole on the other half. Garnish each plate with refried beans and cilantro along with a tortilla cup of each type. Serve immediately.

Tips
Ottawa Recommendation: For those in Ottawa, Canada, check out the Huevos Rancheros at Edgar—widely regarded as the best in the city. (Sadly now closed.)

Mazatlán Recommendation: If you find yourself in Mazatlán, enjoy this dish at iconic spots like the Shrimp Bucket in Olas Altas.

More to Explore:

Acknowledgment: Special thanks to www.gomazatlan.com for hosting meat the 2011 Gran Fiesta Amigos. All opinions and stories shared are entirely my own.

Monday, October 3, 2011

The Art of Brioche: A Buttery Indulgence Worth the Wait

If you're patient, in a few hours you can make brioche. You just need a teaspoon of yeast, a half dozen eggs, and almost half a pound of butter along with the usual breadlike suspects.

Brioche is classified as a viennoiserie (Viennese Specialties), which are baked goods made from a yeast-leavened dough that is enriched with milk, sugar, eggs, or butter. In this case, lots of eggs and butter. Brioche isn't a low-fat treat but an indulgence.

The trickiest part of this recipe is the dough's stickiness. But leave the pasty dough to the hook, forget the traditional, hand-kneading method, and go check your email. Then, while it's rising, do some gardening. And after you've formed the rolls, go downtown to buy a new gadget. Then eat some cake.

Original: "Qu'ils mangent de la brioche."- Marie Antoinette
Translation: "Let them eat rich, expensive, funny-shaped, yellow, eggy buns."
-Urban Legends

Tips for Perfect Brioche

1. Embrace the Stickiness: The dough will be sticky; let your mixer’s dough hook do the work.

2. Be Patient: Brioche takes time, but the slow rise develops flavor and texture.

3. Use Butter Generously: Don’t skimp—this is where brioche gets its magic.

Recipe: Brioche

Makes: 16 individual rolls

Ingredients:

3 tablespoons milk, warmed
1/4 oz package dried yeast
3 cups bread or all-purpose flour
1/4 cup sugar
1 teaspoon salt
6 eggs, lightly beaten

3/4 cup unsalted butter, at room temperature

1 egg beaten and mixed with 2 tablespoons of water, for glaze

[You can find the recipe for Brioche in the book Le Cordon Bleu Complete Cook Home Collection (affiliate link).]

Instructions:

In a small bowl, proof the yeast in some warm milk. In a stand mixer fitted with the dough hook, whisk all the ingredients. Add the yeast mixture. Knead until the dough forms a smooth ball. In an oiled bowl, place the dough and cover. Let rise at room temperature for 2 to 2 1/2 hours, or until doubled in size.

Punch down. In a stand mixer fitted with the dough hook, add the room-temperature butter to the dough and knead until the dough is smooth again. Cover and let rest for about 5 minutes.

Form into rolls. Let rise for 1 to 1 1/2 hours. Preheat oven to 400°F. Bake for 15-20 minutes, or until golden brown. Let cool.

Here's a video showing how to make it by hand.

Tasting Notes
The crust on my brioche was nice and crunchy, but I should have pulled mine out of the oven sooner than I did. Overall, they have a nice texture and warming them in the microwave for about 10 seconds makes them even tastier.

Next Time
Puff Pastry in Le Cordon Bleu Complete Cook Home Collection (affiliate link) page 542

Links
La Tartine Gourmande: Simplest Brioche
Julia Child: Brioche Dough (video)
Dorie Greenspan: Brioche

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:

Monday, September 26, 2011

Croissants: A Beginner's Journey to Parisian Perfection

Making croissants at home can seem daunting, but if you’ve mastered puff pastry, you’re halfway there! Croissants are essentially "baby" puff pastries—requiring fewer turns and an overnight rest. While they demand patience and practice, the reward is a flaky, buttery masterpiece that rivals the best Parisian bakeries.

My standards for croissants are high: I expect a rich, golden, crinkly surface; I expect it to explode (quietly) when bitten into; and I expect every crumb to be loaded with butter.

- Pam Frier, Times Columnist

Croissant-Making Simplified

1. Fewer Turns: Unlike puff pastry, croissants require fewer laminating folds, making the process more approachable.

2. Overnight Rest: Resting the dough in the refrigerator develops flavor and makes it easier to work with.

3. Practice Makes Perfect: Achieving that perfect flakiness takes time, but every attempt is deliciously rewarding.

Recipe: Croissants

Makes: 12-16

Ingredients:

1 pound all-purpose flour
1 teaspoon salt
1/4 cup sugar
1 1/4 cups milk
1/2 ounce fresh yeast or 1/4 ounce dried yeast
1 1/3 cups unsalted butter, at room temperature
2 egg yolks, lightly beaten

[You can find the recipe for Croissants in the book Le Cordon Bleu Complete Cook Home Collection (affiliate link).] You can watch this video to see the method: How to Make Croissants.

Tasting Notes
With all that butter and fresh dough, what's not to love about these croissants. I will keep practicing and aim for crumb-explosion perfection.

Croissant in Paris

Next Time
Brioche in Le Cordon Bleu Complete Cook Home Collection (affiliate link) page 430

Links
Food Timeline's Croissant History
Food & Wine: Lamination: The Art of the Perfect Croissant

Croissant in Paris

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:

Saturday, August 27, 2011

Lemon Ricotta Pancakes Recipe with Blueberry Syrup: A Tangy Breakfast Treat

Recipes are all about sharing. Sharing the method and technique, and ultimately sharing the food across the table with family and friends. I love getting recipe recommendations, and a friend shared this one with me.

Pancakes are a breakfast staple loved by all, but these Lemon Ricotta Pancakes take it to the next level with their tangy flavor and fluffy texture. Combining the zest and juice of fresh lemons, creamy ricotta cheese, and a medley of fresh berries, this recipe creates a delightful treat perfect for breakfast or brunch.

Cooking pancakes requires patience—heat management is key. Too hot, and you risk a burnt outside with an uncooked middle. Too low, and you’ll be waiting ages for those telltale bubbles to form. But with this recipe, you’ll master the art of pancakes in no time.

These fluffy lemon pancakes are elevated by a homemade blueberry syrup that’s sweet, tangy, and easy to prepare. The combination of flavors from lemons, raspberries, blueberries, and ricotta cheese will have you reaching for seconds. Make the batter the night before to save time, and you’ll never go back to pancake mixes again.

Recipe: Lemon Ricotta Pancakes

Makes: 4 to 6 pancakes (2 servings)

Ingredients:

3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11-ounce) jar prepared lemon curd [I didn't use this]
Fresh raspberries, for garnish
Confectioners' sugar, for garnish

Click here for the recipe.

Recipe: Blueberry Syrup

Ingredients:

3 cups blueberries
1/2 cup maple syrup
1 tablespoon lemon juice
1 tablespoon cornstarch

Instructions:

Combine all ingredients in a saucepan over medium heat. Bring to a boil and stir occasionally. Simmer for about 2 minutes and set aside.

Make-Ahead Friendly: Prepare the batter ahead of time for a stress-free morning.

More to Explore:

Saturday, July 23, 2011

Chai Oatmeal – A Delicious Twist on a Classic Breakfast

If you’re a fan of Starbucks’ Grande Tazo Chai, you’ll love this Chai Oatmeal recipe. The warm and cozy spices of chai blend perfectly with hearty oats, making for a comforting and flavorful brunch. Whether you enjoy it as a filling breakfast or a special treat, this chai-inspired oatmeal is sure to become your new favorite.

Recipe: Chai Oatmeal

Serves: 2

Ingredients:

1 1/2 cups milk

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

pinch nutmeg

1 vanilla bean

1/4 cup honey

3/4 cup oats

yogurt, nuts, dried fruit, raisins, coconut or fresh fruit

Instructions:

Pour milk into a saucepan. Whisk in salt and spices. Add vanilla bean and honey. Stir to blend. Bring this mixture to a boil, lower heat, and simmer for about 5 minutes to blend the flavors.

Add the oats and stir. Cover the pan and leave over low heat for about 8 minutes, stirring occasionally so that the mixture doesn't stick to the bottom of the pan.

When the oatmeal has thickened to your taste, remove the vanilla bean and serve with yogurt, nuts, dried fruit, raisins, coconut, or fresh fruit and milk.

More to Explore:

Saturday, July 16, 2011

Spiced French Toast with Caramelized Bananas and Toasted Almonds

Weekends are a time to slow down and enjoy the little things—catching up on sleep, spending time with loved ones, and savoring a leisurely brunch. If you’re a fan of indulgent breakfast dishes, this Caramelized Banana French Toast will steal your heart.

This isn’t just any French toast. It’s elevated with the natural sweetness of caramelized bananas, the crunch of toasted almonds, and a decadent streusel topping. The secret? Thick slices of cinnamon raisin bread soaked overnight, making your morning preparation a breeze.

Whether you're hosting a weekend brunch or treating yourself, this recipe delivers comfort and flavor in every bite.

Recipe: Spiced French Toast with Caramelized Bananas and Toasted Almonds

Serves: 4, 4 mini loaf pans

Ingredients:

¾ loaf of cinnamon raisin bread, thickly sliced
3 eggs ¾ cups milk 1/8 cup sugar ½ teaspoon vanilla ¼ teaspoon cinnamon ¼ teaspoon ground cardamom ¼ teaspoon ground cloves
1 tablespoon butter ½ cup brown sugar 2 bananas, sliced
½ cup almonds, slivered and toasted 1/8 cup brown sugar 1/8 cup oats 1 tablespoon all-purpose flour 1 tablespoon butter, melted
Maple syrup

Instructions:

In a large bowl, whisk the eggs with the milk, sugar, vanilla, and spices. Cut the bread to fit the pan you're using. Pour the egg mixture over the bread and allow to soak overnight covered in the refrigerator.

In the morning, finish preparing the French Toast. In a non-stick skillet, melt the butter over medium heat. Add the brown sugar and melt. Add the bananas and cook until caramelized, about 4-6 minutes, stirring gently. Set aside to cool.

Preheat oven to 350°F.

In a small bowl, combine toasted almonds, brown sugar, oats, flour, and melted butter.

Place banana mixture on top of the bread. Sprinkle with almond mixture. Bake until the topping is golden and the filling is hot, about 25 minutes. Serve with warmed maple syrup.

Make-Ahead Convenience: Prep it the night before for an effortless morning.

More to Explore:

Sunday, May 8, 2011

Birds and Spicy Pumpkin Pancakes

Brunch is one of my favorite meals—a time to slow down, enjoy good food, and maybe even indulge in a sweet treat like pancakes. This Mother's Day, we plan to head out to the sugar bush for some maple syrup goodness, even though we’re missing the prime maple syrup season. Wheeler's Pancake House, located just outside of Perth, Ontario, is my go-to place for a delicious breakfast. While I love their pancakes, it's their maple sausages that keep me coming back for more. I only wish I had the recipe for their signature sausages!

But if you can't make it to Wheeler’s, these Spicy Pumpkin Pancakes will do the trick. They bring warmth, flavour, and the rich taste of pumpkin to your brunch table. They pair perfectly with a drizzle of maple syrup—my personal favorite.

Recipe: Spicy Pumpkin Pancakes

Makes: 9 4-inch pancakes

Ingredients:

2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1¾ cups milk
½ cup pumpkin purée
1 large egg
2 tablespoons vegetable oil
maple syrup

Instructions:

Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, pumpkin purée, egg, and vegetable oil.
Make the Pancake Batter: Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
Cook the Pancakes: Heat a nonstick griddle or skillet over medium heat and spray it lightly with cooking spray. Spoon about ¼ cup of batter onto the griddle for each pancake. Cook until the tops are covered with bubbles and the edges look cooked. Flip the pancakes and cook for another minute or two on the other side.
Serve: Serve your spicy pumpkin pancakes hot, with a generous drizzle of maple syrup. Enjoy!

Variations:

Add-Ins: For extra flavor, toss in some chopped nuts, such as walnuts or pecans, or add a handful of chocolate chips to the batter.
For Fluffier Pancakes: Let the batter rest for 5 minutes before cooking, allowing the baking powder to activate and make the pancakes even fluffier.
Topping Ideas: Serve with whipped cream, butter, or a sprinkle of cinnamon sugar for an extra special touch.

Tasting Notes
These pancakes are soft, fluffy, and bursting with warm fall spices. The pumpkin purée adds a subtle sweetness and moist texture, making them the perfect treat for a cozy brunch. The spices give them a kick, and the maple syrup ties it all together.

Happy Mother's Day!

I know why the caged bird sings

A free bird leaps on the back of the wind
and floats downstream till the current ends
and dips his wing in the orange suns rays and dares to claim the sky.

But a bird that stalks down his narrow cage
can seldom see through his bars of rage
his wings are clipped and his feet are tied so he opens his throat to sing.

The caged bird sings with a fearful trill
of things unknown but longed for still
and his tune is heard on the distant hill
for the caged bird sings of freedom.

The free bird thinks of another breeze
and the trade winds soft through the sighing trees
and the fat worms waiting on a dawn-bright lawn and he names the sky his own.

But a caged bird stands on the grave of dreams
his shadow shouts on a nightmare scream
his wings are clipped and his feet are tied so he opens his throat to sing.

The caged bird sings with a fearful trill
of things unknown but longed for still
and his tune is heard on the distant hill
for the caged bird sings of freedom.

- Maya Angelou

More to Explore:

Monday, March 22, 2010

Crumb-Topped Raspberry Coffeecake

Coffeecake has always been a breakfast and snack favorite of mine. It’s one of those treats that seems just right in the morning or as a mid-morning snack. There's something about coffeecake that feels acceptable to enjoy before noon—unlike a rich Devil's Food Cake, which I prefer to save for later in the day. The blend of raspberry and almond flavors in this coffeecake recipe is a perfect balance of sweetness and nutty aroma, making it a delightful addition to any occasion.

I was paging through one of Dorie Greenspan's older cookbooks, Sweet Times: Simple Desserts for Every Occasion (affiliate link), and saw this coffee cake. The combination of raspberry and almond flavors sounded delicious.

Egg Cakes—a second-cousin-once-removed crêpe

Egg Cakes are thin, delicate pancakes with a smooth texture, reminiscent of crêpes but less sweet. They’re perfect when served hot, rolled with butter, and dipped in pure maple syrup—making them a family-favorite finger food.

There’s an old story in our family surrounding egg cakes. The story centers around a hired man – a man who worked hard all day on my Grandfather's farm and sang songs all evening, accompanying himself on an old guitar. "Drifting along like a tumblin' tumbleweed. . ."; "I Don't Hurt Anymore" and other Hank Snow favourites.

One morning, so the story goes, this hired man with the squinty eyes, the slow drawl, and the quiet manner, announced that he was going to make breakfast. Without looking at a recipe, he put together a mixture of milk (from the cow in the barn) and eggs (from the chickens in the coop) and produced what he called "Egg Cakes." Said they were like his mother always made. She was Norwegian.

My grandparents, as I understand, were enthralled and asked the hired man for his recipe. So here it is, copied from the hired man's instructions, into an old Hilroy notebook.

Recipe: Egg Cakes

Makes: 4 large ones

Ingredients:

1/2 cup flour
3 eggs
2 teaspoons sugar
1 cup milk

Instructions:

In a mixing bowl, combine flour, eggs, sugar, and milk.
Use an egg beater to whisk the mixture until light and frothy.
Heat a greased pan over medium heat.
Pour a portion of the batter into the pan, tilting to spread evenly.
Cook until golden brown on one side, then flip and cook the other side.
Serve hot, buttered, and rolled, with a side of maple syrup for dipping.

Tasting Notes
These egg cakes are a nostalgic delight with their smooth, delicate flavor. They're best enjoyed fresh off the pan and are incredibly versatile. Pair them with fruit, jam, or even powdered sugar for a sweet twist, or enjoy them plain for a classic taste.{It's finger food at our house!} This recipe is similar, though not as sweet as Crêpes au sucre (Sugar pancakes).

More to Explore:

Thursday, January 14, 2010

Hand-Me-Down Recipes—Hard Waffles

In my grandmother’s Norwegian family, Hard Waffles were a beloved treat, typically served during afternoon coffee gatherings. Unlike soft waffles, these dense and rich waffles were served cold, generously buttered, and often paired with a selection of cookies, shortbread, fruitcake, and homemade chocolates.

These waffles stand out due to their firm, crisp texture, which makes them perfect for enjoying with a hot cup of coffee. Not overly sweet, they’re a satisfying snack and have a richness that sets them apart from their softer counterparts.

Despite my efforts, I've yet to find a recipe quite like the one my grandmother used, and I'm curious if anyone else has a tradition involving Hard Waffles. Have you encountered this recipe under a different name? If so, please share!

This cherished recipe is written in my maternal grandmother’s own handwriting.

Recipe: Hard Waffles

Makes: 4 dozen 2-inch by 2-inch rounds

Ingredients:

2 cups sour milk (cream is better) {I used 2 cups cream + 2 tablespoons lemon juice)
½ cup butter
3 eggs
1 cup white sugar
1 teaspoon soda
2 teaspoons baking powder
½ teaspoon salt
Flour to roll {I added 6½ cups}

Instructions:

In a bowl, combine the sour milk (or cream), butter, eggs, and sugar.
Add the baking soda, baking powder, and salt, mixing well.
Gradually add flour until the dough reaches a workable consistency. The dough should be firm enough to roll out.
Preheat your waffle iron. Roll out the dough and bake in the heated waffle iron until golden brown and crisp.
Allow the waffles to cool.

Serving Suggestion: These Hard Waffles are best served cold, with a generous spread of butter. Pair them with coffee for a traditional Norwegian afternoon treat. They also make a great base for a variety of toppings, including jams, whipped cream, or fruit.

Tasting Notes
Not overly sweet, these waffles have a rich, hearty flavor that pairs perfectly with a strong cup of coffee. For added depth, try incorporating cardamom or another warm spice into the dough for a more aromatic treat.

More to Explore:

Saturday, January 9, 2010

Best Waffles

Waffles are a beloved family favorite, especially on lazy Sunday mornings. Whether served with vanilla ice cream and fresh strawberries, whipped cream, Canadian maple syrup, or Nutella, waffles are versatile and delicious. They are best enjoyed right off the waffle iron, with plenty of coffee, a good newspaper, or better yet, great conversation while you wait for your next round of hot waffles.

Tuesdays with Dorie—Cinnamon Squares

I was skeptical about the Cinnamon Squares this week. I love coffee cake and I enjoy chocolate, but I had never considered putting the two together. I've never been a fan of pain au chocolat and prefer my chocolate treats after dinner. However, I've been convinced this week that cinnamon, coffee, and chocolate play well together. To prove the point, I made some of my squares without chocolate and some with. The chocolate ones were perfect and the plain version lacked this extra flavor boost.

I made some unintentional modifications when making this cake. I forgot to put the cinnamon/sugar/espresso powder in the middle so I sprinkled it on top. It would have been much tastier blended into the cake. I also lost track of time and didn't make the frosting.

Recipe: Cinnamon Squares

Makes: 9 servings

Ingredients:

For the Cake:

1¼ cups plus 2 tablespoons sugar

1 tablespoon plus 2½ teaspoons ground cinnamon (I ground up a cinnamon stick.)

1½ teaspoons instant espresso powder

1¾ cups all-purpose flour

2 teaspoons baking powder

Pinch of salt

¾ cup whole milk

2 large eggs

½ teaspoon pure vanilla extract

1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, melted and cooled (I forgot to melt the butter and it worked too.)

3 ounces bittersweet chocolate, finely chopped,

or ½ cup store-bought mini chocolate chips

For the Frosting

6 ounces bittersweet chocolate, finely chopped

2½ tablespoons unsalted butter, cut into 4 pieces

You can find the recipe for Cinnamon Squares in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Tracey of Tracey’s Culinary Adventures who chose the recipe for this week.

Tasting Notes
A delicious coffee cake with a chocolate kick.

Recipe for Next Week (June 9)
Jessica of My Baking Heart picked Parisian Apple Tartlet on page 319.

More to Explore:

Monday, May 25, 2009

Bread Baker's Apprentice—Greek Celebration Bread

The Greek Celebration Breads are sweet breads served at holiday times such as Christmas, Easter, and New Year's. This week I made the Greek Christmas Bread called Christopsomos Bread. The holiday recipes are generally made using the base "Greek Celebration Bread" and then fruit and nuts are added.

I chose to make the Christopsomos bread in part because I'm a big fan of raisin bread and hot cross buns, and also because of its curly cue appearance. Today though I was in the mood for something a little different, so I replaced the fruit with raisins and swapped walnuts out in favor of pecans. Yum!

This recipe suggests that authentic Greek spices can be used. Spices such as Mastic and Mahleb (which is extracted from Santa Lucia cherry pits) could replace all the spices found in the recipe.) Unfortunately, I couldn’t find either locally, so here is the North American version.

Recipe: Greek Celebration Bread

Makes: 1 loaf

For the Poolish:

2½ cups unbleached bread flour

1½ cups water, at room temperature

¼ teaspoon instant yeast

For the Dough:

1 cup poolish (not the entire poolish above)

3½ cups unbleached bread flour

1 teaspoon salt

1½ teaspoons instant yeast

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground cloves

1 teaspoon minced orange zest

1 teaspoon almond extract

2 large eggs, slightly beaten

¼ cup honey

¼ cup olive oil

¾ cup whole milk, lukewarm

My Christopsomos Variation:

1 cup dark raisins

½ cup chopped pecans

For the Glaze:

2 tablespoons water

2 tablespoons sugar

2 tablespoons honey

1 teaspoon orange or lemon extract

1 teaspoon sesame seeds

You can find the recipe for Greek Celebration Bread in the book The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (affiliate link). To see how the rest of the BBA (Bread Baker's Apprentice) Challenge group fared with this week's recipe, click here and then click on each blogger! I'm not listed there since the group grew to 200 (the cutoff point) too fast. I'll join in now and then, though.

Tasting Notes
First of all the appearance of this bread is amazing with its Christmas cross in the center and then swirls reminiscent of the elaborate columns found in ancient Greek architecture decorated with sesame seeds and honey glaze. Appearance-wise alone, this bread would draw out a chorus of oohs and aahs if served at a big family brunch.

So, what about the taste? Sweet and delicious! The raisins fit very nicely with the complex combination of spices in this bread, which was very reminiscent of hot cross buns. In all, I really enjoyed this bread and can't wait to serve it next Christmas!

If you like this post, share it!

More to Explore:

Tuesday, March 24, 2009

Tuesdays with Dorie—Blueberry Crumb Cake

I love a good coffee cake, and this blueberry crumb cake doesn't disappoint. First there's the crunch and spice in the topping before hitting the moist crumb of the cake.

Meaning of crumb cake: Cake or coffee cake topped with a mixture of sugar and butter and flour
— from Link

I decided to bake my "coffee cakes" in little espresso cups. After a quick spritz with cooking spray, I baked them for 25-30 minutes.

On a side note, today marks one year of TWD posts. My first was last March 24th, which was one of my favorites: Caramel-topped Flan. I've learned a lot this past year about baking and community, and I've made many friends through this group. Thanks, Laurie, for starting this amazing baking sensation!

Recipe: Blueberry Crumb Cake

Makes: 8 servings (8x8 pan)

Ingredients:

For the Crumbs:

5 tablespoons unsalted butter, at room temperature

¼ cup sugar

1/3 cup (packed) light brown sugar

1/3 cup all purpose flour

¼ teaspoon salt

½ cup chopped walnuts (I used pecans)

For the Cake:

1 pint (2 cups) blueberries (preferably fresh, or frozen, not thawed)

2 cups plus 2 teaspoons all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

2/3 cup sugar

grated zest of ½ lemon or ¼ orange

¾ stick (6 tablespoons) unsalted butter, at room temperature

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

You can find the recipe for Blueberry Crumb Cake in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Sihan from Befuddlement who chose the recipe for this week.

Tasting Notes
Any cake with extra sugar and spice in each bite is a winner with me.

Recipe for Next Week (March 31)
Coconut Butter Thins on pages 145 chosen by Jayne of The Barefoot Kitchen Witch.

Other Crumb Cakes
• Nicole from Baking Bites: New York Crumb Cake
• Peabody from Culinary Concoctions by Peabody: Banana Fosters Crumb Cake
• Rebecca from Ezra Pound Cake: Pear Crumb Cake with Candied Ginger Streusel

More to Explore:

Monday, March 2, 2009

Blueberry Butter Cake

I'm not sure if this is what David Lebovitz had in mind when he tweeted the following this past week:

"Another new idea for my next book: Desserts that can be eaten right out of the measuring cups" @davidlebovitz

I've been thinking about doing this for a while…baking something in a measuring cup. Why? I'm not sure what purpose it holds, but it works. It might be fun to give as a gift to someone since they can use the measuring cups after enjoying the treats. It could also be part of a cooking-themed kids' birthday party where they can decorate their measuring cup cupcakes and then eat them.

It's also good for portion control, similar to the idea of the S-XL Cake pan mold that lets each person choose the size of their cake slice. But by baking in a measuring cup, no knives are required. No asking what size slice everyone wants. Just pass the forks and make sure you have the same size measuring cup for all your kids or fights will break out.

This recipe is from Bills Breakfast, Lunch and Dinner (affiliate link),a cookbook I haven't used much but know I should since it's filled with wonderful recipes.

Recipe: Blueberry Butter Cake

(I halved the recipe, and it filled 2 ½-cup measuring cups, 2 1/3-cup measuring cups, 2 ¼-cup measuring cups and a partial 1 cup measuring cup.)

Ingredients:

For the Topping:

1 cup firmly packed brown sugar

¼ cup plain (all-purpose) flour

75 g (2 ½ oz) unsalted butter, cold

For the Cake:

2 cups plain (all-purpose) flour

2 teaspoons baking powder

¼ teaspoon salt

125g (4 ounces) unsalted butter, softened

1 cup caster (superfine) sugar [I used regular sugar.]

3 eggs, lightly beaten [I used 2 since I was halving the recipe.]

1 cup sour cream

2 cups blueberries

You can find the recipe here.

To bake them in stainless steel measuring cups (affiliate link), spray the bottom with cooking spray, line with parchment paper, and spray again. Fill ¾ full. Bake for 25-30 minutes.

Tasting Notes
This is a nice, not-too-sweet cake to have for a snack or light dessert. The squish of the blueberry is like a burst of syrup that adds some sweetness to the vanilla-like cake base. Lingering on the coffee cake side of things, this cake would be delicious with other fruits as well. While good on their own, they're likely even better with crème anglaise or vanilla ice cream.

"There's something wrong with a mother who washes out a measuring cup with soap and water after she's only measured water in it." — Erma Bombeck

Other Blueberry Butter Cakes
• The Scent of Green Bananas
• Vicious Ange

Other Coffee Cakes
• Sour Cream and Yogurt Cinnamon Coffee Cake
• Streusel Coffee Cake with Cherries

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