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Archive for Father’s Day

RECIPE: Burger Eggs Benedict

Another good idea for Father’s Day brunch: this mashup of Eggs Benedict and a burger. that’s filling enough for lunch or dinner as well.

The recipe is courtesy Gina of Running to the Kitchen, via Safest Choice pasteurized eggs. Gina used pasteurized eggs for the blender hollandaise sauce, which is not cooked. Pasteurized eggs ensure that there are no dangerous pathogens in the raw eggs.

Gina serves the recipe open face; but we toasted both halves of the English muffins and served the top on the side. Alternatively, you can use the muffin tops for another meal.

Prep and cook time is 20 minutes.

Here’s the history of Eggs Benedict.

Here’s a Surf & Turf Eggs Benedict Recipe with filet mignon and lobster.

Here are substitutes for the English muffin.

RECIPE: BURGER EGGS BENEDICT

Ingredients For 4 Burgers

  • 1 tablespoon extra virgin olive oil
  • 5 ounces baby spinach
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 pound ground beef
  • Salt and pepper to taste
  • 4 English muffin bottoms
  • 4 eggs
  • 2 teaspoon Dijon mustard
  • Optional garnish: chives, chopped
  •    

    open-faced-burger-eggs-benedict

    This Eggs Benedict variation substitutes a burger for the Canadian bacon! Photo courtesy SafeEggs.com.

     

    Ingredients For The Hollandaise Sauce

  • 2 pasteurized egg yolk(s)
  • 1 tablespoon lemon juice
  • 6 tablespoons butter, melted
  • Dash of cayenne pepper
  •  

    open-faced-burger-eggs-benedict-safeggs230

    Are you hungry yet? Photo courtesy SafeEggs.com.

     

    Preparation

    1. HEAT a large skillet over medium-high heat. Add the olive oil, spinach, garlic and lemon juice; cook until wilted. Transfer the spinach to a small dish and set aside.

    2. COMBINE the beef, salt and pepper in a bowl. Mix together until incorporated and form into 4 patties. Cook the burgers in the same skillet used for spinach on medium-high heat for about 4-5 minutes per side until desired doneness. Set the burgers aside.

    3. TOAST the English muffins.

    4. MAKE the hollandaise sauce: Combine the egg yolks, lemon juice, butter and cayenne in a blender. Blend until smooth and well combined. Season to taste with salt and pepper.

    5. ASSEMBLE: Place the burger on top of the English muffin. Place the spinach on top of the burger and a poached egg on top of the spinach. Spoon the hollandaise sauce over the top, sprinkle on the optional chives and serve while warm.

     
    WHY IT’S FATHER’S DAY, NOT FATHERS’ OR FATHERS DAY

    While Mother’s Day became an official holiday in 1914, Father’s Day wasn’t declared an official holiday until 1972. President Richard Nixon signed a proclamation making Father’s Day a federal holiday that falls on the third Sunday in June.

    At the state level, though, the tradition began much earlier. In Washington State, Sondra Smart Dodd, inspired by a Mother’s Day sermon she attended in 1909, believed there should be a corresponding holiday to celebrate fathers. She gained support for her idea, and the first Father’s Day was celebrated by Washington State in 1910 in June, the month of her father’s birthday.

    Some people wonder why Father’s Day has an apostrophe before the “s.” The quick answer is that Mother’s Day set a precedent. The apostrophe before the “s,” a singular plural, means that Father’s Day (and Mother’s Day) “belongs” to each individual father (and mother).

    If the apostrophe fell after the “s,” the possessive plural, it would be a holiday “belonging” to all fathers as a collective.

    So why does April Fools’ Day take the possessive plural rather than the singular plural? Perhaps because the individual fool doesn’t matter in the same way that each individual parent matters to his/her children.

      

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    TIP OF THE DAY: Bloody Mary Garnishes & A Bloody Mary Cart

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    Who can resist a BLT Bloody Mary, garnished with lettuce, tomato and a crisp bacon strip? This one is from Morton’s Grille.

     

    If Dad’s drink is a Bloody Mary, try something exciting for Father’s Day. You can use different spirits and mixes, but the easiest way to wow everyone is with a Bloody Mary cart or table, that lets each guest customize the garnishes. You need a bartender, but with everything set up, a college student can be a cost-effective solution.
     
    SPIRITS

    Vodka is traditional, but these days Bloody Marys are being crafted with spicy vodkas, botanical-forward gins, whiskey, tequila and even aquavit. Sochu, a neutral grain spirt like vodka, has half the proof of American spirits and is a great solution to keep the crowd sober, longer.
     
    BLOODY MARY MIX

    Everybody has a Bloody Mary mix solution, but could yours be better? For prepared mixes, we like Demetri’s and Master Of Mixes, Freshies, Mixerz and a few others. Look at the ingredients label and avoid anything with corn syrup or other sweetener.

    Our own homemade mix has lots of horseradish, Worstershire sauce and fresh-squeezed lime juice; and for the hot sauce we use smoky chipotle from Cholula or Tabasco.

    You can also add favorite and trending ingredients to a mix. Stonewall Kitchen has Cucumber Dill and Peppadew Sriracha.

     
    GREAT GARNISHES

    We’d rather use the cucumber, dill and peppadew as a garnish.

    The easiest way to make a Bloody Mary stand out with a memorable garnish. You may have seen photos of everything from charcuterie skewers and pepperoni straws to hot wings and an entire slice of pizza (hmmm). You don’t have to go that far, but you still need to do better than the venerable 20th century celery stick. You can use celery, but as of three garnish items.

    Here’s a list of options for your Bloody Mary cart. Use at least two, and preferably three.

    For skewers, get a supply of inexpensive picks like these four-inch bamboo knot picks.
     
    START YOUR GARNISH LIST HERE!

    PROTEINS

  • Bacon strip
  • Cheese cubes (we love blue cheese)
  • Crab claw
  • Ham cubes
  • Salami or sausage slices
  • Shrimp
  • Turkey cubes
  •  

     

    VEGETABLES

  • Asparagus spear, steamed or pickled
  • Beets (baby beets, beet cubes or slices, pickled beets)
  • Celery or fennel stalk (in combination with other garnishes)
  • Cucumber spear or wheel
  • Fresh herbs: basil, cilantro, dill, parsley
  • Grape or cherry tomato
  • Green onion (scallion)
  • Ramps and fiddleheads (spring season)
  • Sugar snap peas
  •  
    CONDIMENTS

  • Cocktail onions
  • Cornichons
  • Olives: try a pick with three different types
  • Pickles: dill spear, gherkin, sweet slices
  • Pickled vegetables: carrots, cherry peppers, dilly beans,
    jalapeños, okra, peppadew (you can stuff it with cheese),
    pepperoncini
  •  

    Aquavit_Bloody-Mary-beets-flavorandthemenu-230

    A Bloody Mary made with Aquavit and Swedish garnishes: beets, dill, cucumber. Photo courtesy Aquavit Restaurant | NYC.

     
    OTHER FLAVORS

  • Citrus: lemon or lime wedge or wheel
  • Seasoned salt rim: cracked pepper and sea salt, McCormick, Morton’s, homemade (try curry and garlic)
  •  
    SKEWER IDEAS

    Here are some of the garnishes we’ve skewered together:

  • Beets, dill, cucumber
  • BLT (see top photo)
  • Cherry tomato, cucumber slice, cherry pepper
  • Cornichon, peppadew, pepperoncini, cocktail onion
  • Cucumber and pickle
  • Grape tomato, olive, cheese cube, cocktail onion
  • Ham, cheese, olive, pickle
  • Olive, pepperoncini, gherkin
  • Olive, cornichon, cocktail onion
  • Red and yellow grape tomatoes, sweet pickle slice
  • Shrimp, sausage cube, cocktail onion, gherkin
  •  
    BLOODY MARY CART TIPS

    Have your Bloody Mary mix pre-mixed with extra in the fridge. Keep it in a bucket of ice on the cart, and have lots of ice for drinks.

    Consider offering two spirits, such as vodka and the lower-proof sochu, or vodka and gin. A Bloody Mary with gin is called a Red Snapper.

    Place all the garnishes in bowls, grouped as we have above.

    It’s a nice idea to rent highball glasses if you don’t have enough. Glass is so much nicer for this concept than plastic party tumblers. BUT check out these reusable plastic highball glasses.

    Make it easy for the bartender and the guest by creating a large sign that lists the garnishes. It makes it quicker for guests to decide what they want from each group.

    Enjoy the party!

      

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    TIP OF THE DAY: Bake A Special Coffee Cake

    Many of us would love a delicious piece of coffee cake with our morning coffee—or to serve to Dad on Father’s Day.

    If you can find an artisan-baked coffee cake in your area, great. We live in a big city where the rents are so high that the beloved neighborhood mom and pop bakery is largely a thing of the past.

    So the only solution: Order by mail (check out this terrific povitica, an Eastern European coffee cake) or bake your own.

    But first….

    WHAT IS COFFEE CAKE?

    Coffee cake is a yeast-leavened cake that is typically served at breakfast or as a snack with coffee or tea. It is often glazed with a white confectioner’s sugar icing or topped with streusel. The latter is also called crumb cake.

    Coffee cake can contain raisins, nuts, other dried fruits and/or chocolate chunks. Most are flavored with cinnamon. More elaborate recipes incorporate cream cheese, jam or fruit curd.

    According to FoodTimeline.org, food historians generally agree that the tradition of eating sweet cakes with coffee likely originated in northern or central Europe in the 17th century, when coffee was introduced (see the history of coffee).

       

    blueberry-muffin-coffee-cake-thebakerchick-230

    A coffee cake inspired by the blueberry muffin. Photo courtesy The Baker Chick.

     
    These areas already had sweet yeast breads, a natural accompaniment that evolved into “coffee cake” The made with flour, eggs, sugar, yeast, nuts, dried fruit and spices.

    German, Dutch and Scandinavian immigrants brought the recipes with them to America. Over time, coffee cake recipes evolved to contain sugared fruit; cream cheese, yogurt and other creamy fillings; streusel and other toppings.

    See the different types of cake in our Cake Glossary.

     

    cinnamon-roll-cake-thebakerchick-230r

    The “cinnamon roll” coffee cake. Photo courtesy The Baker Chick.

     

    There are many great coffee cake recipes out there. If you don’t have one, ask family and friends if they have a favorite before heading to recipe websites.

    For an inspired coffee cake recipe, we looked to Audra Fullerton, a.k.a The Baker Chick, the writer, recipe developer and photographer for this blog. We’re big fans.

    The “Blueberry Muffin” Coffee Cake

    The first coffee cake from Audra, photo above, is a blueberry muffin recipe baked as a cake, with an extra brown sugar topping. It’s not a yeast cake but is super moist, with plump blueberries in every bite.

    It takes all of 10 minutes to mix, and 40 minutes in the oven. How can you resist?

    Here’s the recipe.

     
    The “Cinnamon Bun” Coffee Cake

    The second recommendation is a jumbo cinnamon roll, the size of a cake.

     

    Instead of rolling and cutting the dough into individual rolls, you cut the dough into strips and attach them one by one until a monster cinnamon roll is achieved.

    It’s more time consuming than the blueberry coffee cake, but isn’t that “wow” factor worth 1 hour and 15 minutes of your time to assemble?

    After that, in just 20 minutes in the oven you have a warm, fragrant, gooey 9-inch “coffee cake.”

    Here’s the recipe.
     
    MORE BREAKFAST CAKE OPTIONS

    Special enough for Father’s Day: this Apple Streusel Bundt Cake.

    Also for your consideration: a Hummingbird Coffee Cake, a Southern tradition.

      

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    RECIPE: Spiced Stout Waffles For Father’s Day

    Go back a couple of centuries and you’ll find that many people in Europe and America, including children, drank beer for breakfast because local water supplies were frequently contaminated.

    While your municipality takes care that no disease-producing microbes are in your tap water, you can still have beer for breakfast. Put it in your waffles!

    Here’s one of the delicious beer-infused recipes we received from the Craft Brewers Association at CraftBeer.com, contributed by Nicole, author of Dula Notes.

    Nicole uses Bell’s Double Cream Stout, one of her favorite local Michigan beers, to add spice and character to homemade waffles.

    Try it now: It might be just what you’re looking for for Father’s Day.

    And if Dad really likes stout, consider gifting him these stout glasses from Spielgau, or these from Libbey.
     
    RECIPE: WAFFLES WITH STOUT

    Ingredients

  • 4 tablespoons unsalted butter, plus extra for greasing the
    waffle maker
  • 1 cup buttermilk or milk
  • 1 cup stout
  •    

    stout-glass-spielgau-230

    A glass of stout. Photo courtesy Spielgau.

  • 2-1/4 cup all-purpose flour
  • 3/4 teaspoon sea salt
  • 4 teaspoon baking powder
  • 1-1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1-1/2 teaspoons cinnamon
  • 1/8 teaspoon cardamom
  • 2 eggs
  • 1-1/2 teaspoon vanilla
  • Real maple syrup
  •  

    stout-waffles-dulanotes-230

    Mix stout into your waffles. Photo courtesy DulaNotes.com.

     

    Preparation

    1. MELT the butter in a medium pot over low heat. Add the buttermilk and stout, stir and heat until warm. Turn off the heat.

    2. COMBINE the flour, sea salt, baking powder, baking soda, sugar, cinnamon and cardamom in a large bowl. Whisk to blend.

    3. WHISK the eggs in another large bowl until well beaten. Add the vanilla and whisk to combine. Pour about one cup of the warm butter/buttermilk/beer mixture into the eggs and whisk vigorously to combine. Pour the rest of the mixture into the bowl, whisking constantly.

    4. ADD the liquid mixture to the dry mixture and stir with a wooden spoon until the flour disappears, but the batter is still a little lumpy. Take care not overmix, but make sure that the flour is incorporated. Let the batter sit as the waffle iron heats up.

     

    5. SPREAD a thin coat of butter on the preheated waffle iron to prevent the waffles from sticking. Pour the batter into the waffle iron and cook until the waffles are golden brown. Serve immediately with maple syrup.
     
    WHAT’S THE DIFFERENCE BETWEEN MAPLE SYRUP & PANCAKE SYRUP?

    Check it out. And only buy real maple syrup!
     
    TYPES OF BEER

    Check out the difference between stout and other types of beer in our Beer Glossary.

      

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    GIFT: Meat Of The Month Club

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    Top-quality cooked and cured meats monthly. Capicola from DeLallo.com.

     

    Need a special gift for your favorite carnivore? Murray’s Meat of the Month Club will send a monthly treat of the finest cooked or cured artisan meats.

    Each month you or your giftee will receive Murray’s choicest selections: cooked and cured meats, whole and encased meats, salami, pâtés. Two delicious selections will arrive on the third Thursday of the month.

    If you’re giving a club membership as a gift, Murray’s will email you a welcome letter that you can tuck in a card.

    The Meat of the Month Club is priced beginning at $225.00 for four months of deliveries. Other options include six months ($325) and twelve months ($625). All prices finclude shipping.

    Order at MurraysCheese.com.

     

     
      

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