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TIP OF THE DAY: Special Waffles For Mother’s Day (Cheesecake, Key Lime & Much More)

Mother’s Day and Father’s Day were waffle days in our home, along with birthdays and other special occasions.

That’s when Mom would pull out the waffle iron and whisk together the flour, baking powder, butter, eggs and milk butter.

We ate them with a pat of butter and maple syrup brought back from Nana’s visits to see her family in Canada, and usually, with bananas or berries and bacon: basic comfort food.

In those days there were no chocolate or pumpkin waffles, no chili-infused maple syrup, no blueberry syrup, no cheddar waffles with jalapeños and tomatoes, no Caprese waffles with basil, cherry tomatoes and mozzarella cheese.

You can make waffles like these for Mother’s and Father’s Day: Check out ideas at the end of this article.

The two recipes that follow both top waffles with the focus ingredient: cheesecake or key lime mousse. They can be served as a sweet breakfast, or as dessert waffles.

Check out the different types of waffles.
 
 
RECIPE #1: CHEESECAKE WAFFLES

This recipe, by Dorothy Kern of Crazy For Crust, was sent to us by Krusteaz.

It uses a Belgian waffle mix. (Note: That’s Belgian, not Belgium, waffle. The former use is analogous to American waffles, the latter to America waffles.)

What’s the difference between Belgian waffles and regular waffles?

  • Most Belgian waffle mixes are yeast-based, which makes a lighter waffle with a crispier texture. A waffle batter that uses beaten egg whites to achieve lightness is an alternative.
  • There’s a difference in waffle irons, too. Belgian waffle grids have deeper pockets than American-style waffles. This provides more space to hold the syrup. But whatever waffle iron you have will work just fine.
  •  
    Prep time is 10 minutes, total time is 30 minutes.
     
    Ingredients For 4-5 Waffles

  • 3 cups Belgian waffle mix
  • 1/3 cup heavy whipping cream
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Maple or other syrup, for serving
  • Garnish: berries or other fresh fruit, mini chocolate chips or shaved chocolate
  •    

    Cheesecake Waffles

    Krusteaz Buttermilk Waffle Mix

    Cinnamon Roll Waffles

    [1] Cheesecake waffles. [2] Buttermilk pancake mix (photos courtesy Krustaz). [3] Cinnamon roll waffles: add some cinnamon to the batter and top with royal icing. Here’s the recipe from A Whisk And Two Wands.

     
    Preparation

    1. BEAT the cream with a hand or a stand mixer until stiff peaks form. Set aside.

    2. BEAT the cream cheese in a medium bowl until smooth. Beat in the sugar and vanilla extract. Fold the whipped cream into cream cheese mixture slowly, using a spatula.

    3. PREPARE the waffle batter as directed on package, using 3 cups of waffle mix. Cook the waffles as directed.

    4. SERVE topped with cheesecake mixture, garnished with berries or other fresh fruit. Serve the sauce on the side.

     

    key-lime-waffles-chefschoice-230

    persian-key-napkins-230

    Graham Cracker Crumbs

    [3] Waffles with key lime mousse. We’d triple that scoop of mouse! (Photo courtesy Chef’s Choice.) [4] A size comparison of the larger Persian limes and Key limes (photo by Evan Dempsey | THE NIBBLE). [5] Graham cracker crumbs (photo courtesy Keebler).

     

    RECIPE#2: KEY LIME MOUSSE WAFFLES

    This recipe was sent to us by Chef’s Choice, which made them in their space-saving waffle maker, Chef’sChoice WafflePro M852, which makes two square waffles in three minutes or less.

    You can make the mousse the day before.

    Ingredients For The Key Lime Mousse

  • 2 cups heavy whipping cream
  • 10 ounces white chocolate
  • 3/4 cup key lime juice
  • 1 packet gelatin
  • 7 ounces sweetened condensed milk
  • 1/4 teaspoon vanilla
  • Dark brown sugar for garnish
  • Extra graham crackers for garnish
  • Key lime slices for garnish
  •  
    Ingredients For 18-20 Graham Cracker Waffles

  • 3 cups Bisquick or similar pancake mix
  • 1 cup whole milk
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 eggs
  • 5 tablespoons buttermilk
  • 2 teaspoons cinnamon
  • 1/2 stick of butter
  • 1 package graham crackers (or graham cracker crumbs)
  • Garnish: lime zest or fruit of choice
  •  
    Preparation

    1. MAKE the mousse. Place the lime juice in a bowl and sprinkle in gelatin, stirring lightly. Let sit for 2 minutes.

    2. HEAT the lime juice mixture over low heat until hot, but not boiling. Take the mixture off heat and set aside.

    3. HEAT the sweetened condensed milk over medium heat and add the white chocolate. Stir until chocolate is melted.

    4. WHIP the heavy cream on high speed only until stiff, about two minutes. Add the lime juice mixture to whip cream and beat with an electric mixer until the ingredients are blended together.

    5. ADD the white chocolate mixture to the whipped cream and beat until blended. Refrigerate mixture for four hours or overnight to stiffen.

    6. PREPARE the waffles. Mix together the pancake mix, milk, brown sugar, honey, buttermilk, eggs and cinnamon in a bowl. Melt the butter and add to the mixture. Crush the graham crackers to crumb size and add to the mix. Blend with an electric mixture.

    7. PLACE 1/4 cup of batter on the prepared waffle maker (or per manufacturer’s maker’s directions). Bake for 2-1/2 minutes on setting 4. SERVE immediately with a dollop of key lime mousse. Garnish with lime slices and graham cracker pieces.

     
    TOP SAVORY WAFFLES WITH:

  • Eggs: eggs and bacon, Eggs Benedict, sausage and eggs
  • Cheese: blue cheese, goat cheese, melted mozzarella or other melting cheese
  • Chicken: fried, pulled barbecue
  • Fish/seafood: caviar, seafood (crab, lobster, scallops, shrimp), smoked salmon and other smoked fish, with a fresh dill garnish
  • Pizza waffles: mozzarella, ricotta, marinara and favorite toppings (don’t forget the anchovies!)
  • Paté: garnished with cornichons, redcurrant jelly, fig jam or cherry preserves
  • Tex-Mex: avocado, black beans, black olives, corn, crema (sour cream), guacamole, red onion, salsa, shredded or crumbled cheese
  • Sandwich fixings: BLT, ham and cheese
  • Thanksgiving fixings: cranberry sauce, stuffing, sweet potatoes, turkey and gravy
  • Vegetable: asparagus with hollandaise sauce; mushrooms, spinach and Mornay sauce
  •  
    TOP SWEET WAFFLES WITH:

  • Candy: brittle, toffee chips
  • Chocolate: chips, ice cream, syrup, shaved chocolate
  • Cream cheese: with chocolate chips, jam
  • Ice cream or frozen yogurt: with sundae toppings
  • Fall 1: raisins or other dried fruits, sautéed apples, maple syrup
  • Fall 2: pumpkin pie filling, whipped cream, caramelized nuts and nutmeg garnish
  • Fruit: fresh fruit, caramelized fruit, fruit butter, fruit chutney, fruit curd, marmalade or preserves with whipped cream
  • Fruit yogurt: with fresh fruit and fruit syrup or cinnamon syrup
  • Sweet spreads: nut butter, Nutella, with coconut or honey and whipped cream
  •   

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    TIP OF THE DAY: Fun Bagel Buffet

    Bagel Buffet

    Fruit Topped Bagels

    Fruit & Vegetable Bagel Toppings

    Bagel Caprese

    Bagel topping ideas from Arla, which makes delicious flavored cream cheeses including Herbs & Spices, Natural, Natural Light and Pineapple, with seasonal specialties.

     

    If your idea of brunch includes bagels, it may also include pricey fish:

  • Herring salad
  • Sable
  • Smoked bluefish
  • Smoked salmon
  • Smoked sturgeon
  • Smoked trout
  • Smoked tuna
  • Whitefish salad
  • and other delights of the sea.
  •  
    While we love all of these, we can run up quite a tab at the cash register.

    So here’s a colorful—and less expensive—alternative that may even look like more of a feast:

    THE NEW BAGEL TOPPINGS

  • Fresh fruits
  • Fresh vegetables (including basil)
  • Nuts and seeds
  • Olives, capers, pickled vegetables
  • Different flavors of cream cheese
  •  
    It’s easy to pull together.

    Head to the market to see what looks good. Buy a variety of bright colors, both sweet (fruit) and savory (veggies).
     
    Buy a selection of different bagel flavors, and don’t forget the cream cheese: plain plus a fruit flavor (blueberry, strawberry, etc.) and a veggie flavor (herbs, jalapeño, etc.)

    Philadelphia Cream Cheese has outdone itself with cream cheese spreads, currently:

    Sweet Cream Cheese Flavors

  • Blueberry
  • Brown Sugar & Cinnamon
  • Dark Chocolate
  • Honey Pecan
  • Milk Chocolate
  • Pineapple
  • Strawberry
  •  
    Savory Cream Cheese Flavors

  • Chipotle
  • Chive & Onion
  • Garden Vegetable
  • Jalapeños
  • Salmon
  • Spicy Jalapeño & Bacon Flatbread…
  •  
    …plus Original (plain) and a variety of protein-enhanced, reduced fat and fat-free flavors.

    Other Spreads

    It doesn’t have to be cream cheese. Consider other spreads:

  • Guacamole
  • Hummus (many flavors!)
  • Pesto (many flavors!)
  • Spinach or Onion dip/spread
  • Taramasalata
  • Yogurt spreads
  •  
    This little post makes us so hungry, that we’re off to create our own bagel.

    Maybe jalapeño cream cheese topped with red bell pepper and pineapple.

     
      

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    RECIPE: Fried Egg Quesadilla & Quesadilla History

    We don’t know what Chef Ingrid Hoffmann is making for Cinco de Mayo, but we’re breakfasting on our adaptation of her Fried Egg Quesadillas.

    A simple Mexican snack food. A basic Quesadilla are a Mexican snack food: a turnover (photo #1) made with an uncooked tortilla and a variety of fillings—beans, cheese, meats, potatoes, then folded and toasted on a hot griddle (comal) or fried.

    Regional variations abound.

  • In the northern states, it can be filled simply, with strips of Chihuahua cheese (queso Chihuahua—photo #3), a soft white cheese made in braids, balls or rounds and similar to mild white cheddar or Monterey Jack—all good melters.
  • The cheese originated in the Mexican state of Chihuahua. (Interestingly, in Chihuahua, where it originated, it is called queso menonita after the Mennonite community that first produced it.)
  • In central Mexico, the preference is for braided Oaxaca cheese (photo #4), some leaves of fresh epazote, and strips of peeled chile poblano.
  • A favorite filling is potato and chorizo; the “deluxe” versions contain sautéed squash blossoms or huitlachoche, the highly-esteemed corn blossom fungus.
  •  
    RECIPE: FRIED EGG & AVOCADO QUESADILLAS

    Ingredients For 2 Servings

  • 1 teaspoon oil
  • 2 large eggs
  • 2 large whole-grain tortillas
  • 1 ripe Hass avocado, peeled, seeded and mashed
  • 1 medium tomato, sliced
  • 1 tablespoon pine nuts or pumpkin seeds (pepitas)
  • 2 tablespoons fresh cilantro, chopped
  • Optional: ½ jalapeño, seeded and thinly sliced (optional)
  • Optional: 1/2 cup grated cheese
  • Extra-virgin olive oil for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • Optional garnishes: crema (sour cream), salsa
  •  
    Preparation

    There are more complex tortilla recipes, including a “sandwich” style with a top and bottom tortilla, cut into wedges (photo #2).

    It can be served with sides of crema (sour cream), guacamole or salsa for customization.

    This recipe (photo #1) is a much quicker version.

    1. BRUSH a small nonstick skillet with the oil and heat over medium heat.

    2. ADD the eggs one at a time and cook sunny side up about 2 minutes. Using a spatula, transfer to a plate. While the eggs are cooking…

    3. WARM the tortillas in a separate, hot skillet (no oil needed).

    4. ASSEMBLE: Spread the warm tortilla with half of the mashed avocado, tomatoes, pine nuts, cilantro and jalapeño.

    5. TOP with an egg, drizzle with extra virgin olive oil and season with salt and pepper. Fold over and serve.

    If you’re making multiples, quesadillas can be kept warm in 300°F oven on a baking sheet, until ready to serve.
     
    THE HISTORY OF MEXICAN COOKING & THE QUESADILLA

    The quesadilla was born in New Spain (what is now Mexico) during colonial times: the period from the arrival of the conquistadors in 1519 to the Mexican War of Independence in 1821, which ended Spanish rule.

       

    Breakfast Quesadilla

    Breakfast Quesadilla

    Queso Chihuaha

    Queso Oaxaca Ball

    [1] Quesadilla, loaded and ready to fold, grab and go (photo courtesy Chef Ingrid Hoffmann). [2] A more formal quesadilla presentation requires a knife and fork, is made between two tortillas and then cut into triangles (photo courtesy Cabot Cheese). [3] Queso chihuahua from Mozzarella Company (photo courtesy iGourmet). [4] Queso oaxaca, braided (photo courtesy Food & Travel Mexico).

     
    For thousands of years, the local cuisine had consisted of the area’s staples: avocados, beans, cacao (available to the rich and famous), chiles, corn (made into a variety of foods, including tortillas), papayas, pineapples, potatoes (which originated in Peru), tomatoes, squash (including pumpkin) and vanilla.

    Dishes included corn pancakes; tamales; tortillas with pounded pastes or wrapped around other foods; all flavored with numerous salsas (sauces), intensely flavored and thickened with seeds and nuts.

    The Spanish brought with them wheat flour and new types of livestock: cattle, chicken (and their eggs), goat, pigs, sheep. Before then, local animal proteins consisted of fish, quail, turkey and a small, barkless dog bred for food, the itzcuintli, a [plump] relative of the chihuahua.

    Cooking oil was scarce until the pigs arrived, yielding lard for frying. Indigenous cooking techniques were limited to baking on a hot griddle, and boiling or steaming in a pot. While olive trees would not grow in New Spain, olive oil arrived by ship from the mother country.

     

    Bean Quesadilla

    Steak Quesadillas

    Lobster Quesadillas

    [5] Basic quesadilla: cheese and beans (here’s the recipe from Taste Of Home). [6] Grilled flank steak tortillas (photo courtesy Kings Ford Charcoal).[7] Going gourmet: lobster quesadillas from Mackenzie Ltd.

     

    The Spanish brought dairying, which produced butter, cheese and milk.

    The sugar cane they planted provided sweetness. Barley, rice and wheat were important new grains. Spices for flavor enhancement included black pepper, cloves, cinnamon, coriander and cilantro (the leaves of the coriander plant), cumin, garlic, oregano, and parsley.

    Almonds and other sesame seeds augmented native varieties. Produce additions included apples, carrots, cauliflower, lettuce, onions and oranges.

    While grapes, like olive trees, would not grow in the climate, imported raisins became in ingredient in the fusion cuisine—i.e., Mexican cooking.

    (Mind you, the peasant diet was still limited to beans, corn tortillas and locally gathered foods like avocados.)

    While the Spanish could not make wine locally, they did teach the Aztecs how to distill agave, into what was called mezcal.

    The pre-Columbian cultures of Mesoamerica brewed a fermented alcoholic beverage called pulque (think corn based beer). With the barley they brought, the Spanish brewed their home-style beer.

    The development of the cuisine was greatly aided by the arrival of Spanish nuns [source].

    Experimenting with what was available locally, nuns invented much of the more sophisticated Mexican cuisine, including, but hardly limited to:

  • Buñuelos.
  • Cajeta, a type of dulce de leche made with goat’s milk. It is a type of dulce de leche.
  • Chiles rellenos, stuffed with beef, cheese or pork.
  • Escabeche, a variety of marinades for fish.
  • Guacamole (New Spain had the avocados, tomatoes and chiles, but Spain brought the cilantro (the leaves of the coriander plant) and the onions.
  • Mole sauce.
  • Rompope, an eggnog-like drink.
  • Lomo en adobo: pork loin in a spicy sauce. [source]
  •  
    So whence the quintessentially Mexican quesadilla?

    It’s half indigenous, half Spanish.

  • From the New World: the corn tortilla, hot sauce and other salsas.
  • From Spain, the cheese, beef-chicken-pork and the shredded lettuce…as well as the wheat for flour tortillas and the eggs for breakfast quesadillas.
  •  
    And it’s very, very popular, from Mexican street food to restaurant far in Mexico and the U.S.

     

      

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    TIP OF THE DAY: Gourmet Chilaquiles

    Instead of Huevos Rancheros on Cinco de Mayo, how about chilaquiles (chee-la-KEE-lace)?

    While there are numerous regional variations of this traditional Mexican breakfast or brunch dish, the basic recipe tops quartered, fried corn tortillas with salsa or mole sauce, and crowned with fried eggs.

    Pulled chicken can be added; the dish is topped with shredded queso fresco and/or crema, Mexican sour cream. Sliced raw onion, avocado or other garnish can be added. A side of refried beans typically completes the dish, which you can see in this recipe.

    Chef Adrianne Calvo of Chef Adrianne’s Vineyard Restaurant and Wine Bar in Miami sent us her own twist on the recipe. Forget the pulled chicken: She uses beef short ribs.

    We’ve broken her recipe into three separate ones, since you can use each in combination with other ingredients and dishes.

    RECIPE #1: SHORT RIB CHILAQUILES

    With Queso Fundido & Pickled Red Onion

    Prep time is 10 minutes; bake time is 2 hours 20 minutes to 2 hours 50 minutes.
     
    Ingredients For 2 Servings

  • 1-1/2 pounds beef short ribs
  • 2 teaspoons freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup agave syrup
  • 1 tablespoon garlic, minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cayenne pepper
  •  
    Preparation

    1. PREHEAT the oven to 325F. In a small bowl, combine the salt, black pepper and red pepper flakes. Set aside.

    2. WHISK together the agave, garlic, soy sauce, lemon juice and cayenne pepper in another small bowl. Sprinkle the ribs on both sides with the salt mixture, then place on lightly oiled baking sheet. Cover tightly with aluminum foil.

    3. BAKE the ribs for 1 to 1-1/2 hours. Pull out and brush both sides with some of the agave glaze and bake for an additional hour. Remove the foil, brush with remaining agave glaze, and bake another 20 minutes.
     
    RECIPE #2: GREEN CHILE QUESO FUNDIDO*

    Ingredients

  • 1/2 jalapeño, seeded and roasted
  • 1 tablespoon yellow onion, chopped and roasted
  • 1 teaspoon garlic, minced
  • 1 teaspoon vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon cilantro
  • 1/4 teaspoon kosher salt
  • 1 tablespoon honey
  • 1/4 cup canola oil
  • 1/4 cup oaxaca* or mozzarella cheese
  • 1 cup corn tortillas, quartered and freshly fried†
  • ________________

    *Oaxaca cheese, pronounced wah-HOCK-a, is called the Mexican mozzarella.” It can be purchased in a ball or a braid. Fundido, the Spanish word for molten, refers to melted cheese.

    †The quick substitution here are tortilla chips or strips. It’s not authentic, but it works.
    ________________
     
    Preparation

    1. PREHEAT the oven to 450°F. Combine the jalapeño, onion, garlic, vinegar, lime juice, cilantro, salt, honey, and oil in a blender and set aside.

    2. BAKE the cheese in a small ovenproof dish for 15 minutes or until bubbling.
     
    RECIPE #3: PICKLED RED ONION

    You may want to make quadruple the recipe: These pickled onions are a delicious garnish for just about anything.

    Ingredients

  • 1 tablespoon red onion, thinly sliced
  • 1 tablespoon white vinegar
  • 1 tablespoon sugar
  • Garnish: fresh cilantro
  •  
    Preparation

     

    Short Rib Chilaquiles

    Raw Short Ribs

    Oaxaca Cheese

    Chilaquiles

    Pickled Red Onions

    [1] Short rib chilaquiles (photo courtesy Chef Adrianne Calvo). [2] Raw short ribs (photo courtesy Good Eggs). [3] Oaxaca cheese (photo courtesy Cheese.com). [4] Traditional chilaquiles (photo courtesy Avocados From Mexico). [5] Pickled red onion (photo courtesy Inspired Taste).

     
    1. BRING the ingredients to a boil in a small pot, and reduce to a simmer. Cook for 5-7 minutes.

    2. ASSEMBLE: Place the tortilla on a clean work surface. Layer with short rib, queso fundido and the green chile. Top with pickled onion and fresh cilantro.
     

    CHILAQUILES HISTORY

    The name derives from the Nahuatl (Aztec language) word chilaquilitl, meaning herbs (or greens) in chili broth.

    A traditional Mexican peasant dish, it provided a way to use stale corn tortillas, a staple food of Central America which are fried as the base of the dish. Chiles, too, were native to the area and readily available.

    The simplest form of chilaquiles simply topped them with a salsa to soften them somewhat prior to eating: an easy way to fill the stomach. Their cultural significance is as a versatile staple for peasants [source].

    As the dish evolved, it incorporated inexpensive ingredients, including leftovers, to make it a main dish: bits of meat, cheese, or eggs.

    As with most dishes there are regional versions: in sauce (green, red, white sauce), in protein (cheese, chicken, pork, shrimp), garnishes (avocado, beans, cheese, onion, radishes), seasonings and spiciness (epazote, hot chiles), consistency and so on.

    Mexico City is known for using a spicy tomato sauce and always tops each serving with an ample sprig of .

    While the dish may be centuries old in Mexico, the first published recipes found in the U.S. are from a cookbook dating to 1898: El Cocinero Español (The Spanish Cook), by Encarnación Pinedo [source].

      

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    TIP OF THE DAY: Hold The Hollandaise, Grab The Skyr

    Nordic Eggs Benedict

    Bowl Of Skyr

    Icelandic Provisions Skyr

    Skyr Breakfast, Eggs, Smoked Salmon

    [1] Nordic “Eggs Benedict” with skyr “hollandaise” sauce. [2] A bowl of plain skyr. You’ll also find it in vanilla and fruit flavors. [3] A container of plain skyr. [4] Don’t want the bread? Here’s another eggs and smoked salmon recipe with skyr. (all photos courtesy Icelandic Provisions).

     

    April 16th is National Eggs Benedict Day. This year, it also happens to be Easter Sunday.

    You want something festive for breakfast, but not so rich that you’ll be weighted down for Easter dinner.

    Here’s a tip to trim Eggs Benedict—laden with ham and egg-rich hollandaise sauce—into a streamlined Nordic version: Smoked Salmon Eggs Benedict With Skyr “Hollandaise.”

    Authentic hollandaise is made with egg yolks and butter, and seasoned with lemon juice, salt, pepper and often, a dash of cayenne. (Here’s a recipe.)

    Hold the eggs, hold the butter: The skyr “hollandaise” is turned into a flavorful sauce with skyr and seasonings by Icelandic Provisions skyr), a major producer of skyr.

    They removed the fatty ingredients yet deliver an even creamier, flavorful sauce. We should call it “skyr sauce,” but few would understand what that means.

    Which brings is to:

    What is skyr?

    Skyr (pronounced skeer) is a densely concentrated (thicker than Greek yogurt but similar in texture—see photo #5 below), protein packed, cultured dairy product with a thick, creamy texture and mild flavor.

    It has been a dairy staple in Iceland for more than a thousand years. The Vikings ate it.

    In Iceland, skyr is typically fat-free because all the cream from the milk has been removed to make butter.

    Icelandic Provisions uses 200-year-old heirloom skyr cultures from Iceland, making it the only traditional Icelandic skyr available in the U.S.

    How does skyr differ from yogurt, another cultured product? We’ll get to that below. First, the recipe.

    RECIPE: NORDIC EGGS BENEDICT

    Prep time is 10 minutes, cook time is 6 minutes.

    Ingredients For 2 Servings

    For The Skyr “Hollandaise” Sauce

  • 1 container (5.3 ounces) plain skyr
  • Juice of half a lemon
  • 3/4 teaspoon Dijon mustard
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  •  
    For The Eggs Benedict

  • 4 large organic eggs
  • Salt
  • 2 whole grain English muffins, sliced in half
  • 1/2 cup baby spinach
  • 4 tomato slices
  • 2 ounces smoked salmon
  • 1 tablespoon dill, chopped
  •  
    Plus

  • Fine mesh strainer
  • Slotted spoon
  • 4 small ramekins or custard cups
  •  
    Preparation

    1. COMBINE the skyr, lemon juice, mustard, turmeric, paprika, and sea salt in a small bowl. Whisk together until emulsified. Set aside.

    2. BREAK one egg into the strainer over a bowl. Tip it around to help separate the thin part of the egg white from the thick part of the egg white, and tap the strainer against the side of the bowl. The thinner part of the egg white will fall through and the thick part and the yolk will remain. Pour the egg into a ramekin and set aside. Save the thinner egg white in storage container for separate use. Repeat with each egg.

    3. BRING 4 inches of lightly salted water to a boil in a medium size saucepan. When the water reaches a boil, turn off the heat and slide each egg, one at a time into the water. Let them cook until egg whites are slightly firm about 2-3 minutes. The yolks will be runny.

    4. TOAST the English muffins while the eggs are poaching.

    5. REMOVE the eggs with a slotted spoon. Place them on a clean plate and set aside.

    6. ASSEMBLE: Place the spinach, a tomato slice, 1/4 of the smoked salmon and a poached egg on the bottom half of each English muffin. Pour 1/4 of the skyr mixture over each egg, and sprinkle some dill on top before serving. Serve immediately.

     

    IS SKYR YOGURT OR CHEESE?

    If you look for information on skyr, you may find it referred to as a cheese. So is it yogurt or cheese?

    It depends on the recipe of the individual producer.

    The difference between a cheese and a cultured milk product like yogurt or sour cream is that cheese, by definition, is set with rennet. Fromage blanc and quark are examples of this type of cheese.

    Each cheesemaker has his/her own recipe and process. Some skyr makers began to leave out the rennet. The Icelandic Provisions brand, made in the U.S., is made without rennet.

    Skyr is made from unique skyr cultures that are different from yogurt cultures. Most skyrs contain more than 20 grams of protein per cup, and flavored yogurts have less sugar* than Greek yogurt; and 30% more yogurt than a non-Greek, custard-style yogurt (also called French or Swiss style) and sundae-style yogurt with the fruit on the bottom.

    The recipe arrived in Iceland from Norway in the Middle Ages, originally made as a cheese, with rennet.

    The difference between a cultured dairy product, such as sour cream or yogurt, and a fresh cheese that looks just like it, such as fromage blanc or quark, is the addition of a coagulant, such as rennet.

    With cottage cheese and ricotta, you can see the curds. With fromage blanc and quark (and most other cheeses), you can’t, because of the particular recipe.

     

    Skyr

    [5] While each producer’s yogurt or soft cheese may have a different texture, here’s one comparison of skyr (top) with Greek yogurt (bottom), courtesy of Cook’s Science.

     
    You also can’t tell the difference by tasting it. The textures of fromage blanc, quark, skyr, sour cream and yogurt are very similar. You often can’t tell the difference without tasting.

    Also, don’t confuse these fresh cheeses with yogurt cheese like labneh. Yogurt cheese is regular yogurt, strained of its water to a thick consistency. It may be called cheese, but it’s the same cultured product as the yogurt it’s made from.

    SKYR & YOGURT DIFFERENCES

  • Regular yogurt is made by combining milk with live cultures. It is available plain and flavored, made from whole milk (5% fat), lowfat (1%) and fat-free (0%).
  • Greek yogurt follows the same recipe, but is triple strained, removing a portion of by the whey. This creates a thicker yogurt that is higher in protein. It may or may not be tangier than regular yogurt, depending on the processes of the particular brand.
  • Skyr, Icelandic yogurt, is even thicker than Greek yogurt. Think of it as quadruple-strained. It is made from skim milk (0%)—the cream is skimmed off to make butter. In Iceland it is often made from raw milk, which is not legal in the U.S. for fresh dairy products.
  • Skyr has more protein than Greek yogurt because it’s strained to such a thick density that it requires about three times more milk to produce than yogurt (twice more than some Greek yogurts). This makes it higher in protein and calcium.
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    YOGURT DIFFERENCES

    Check out our Yogurt Glossary for much more on the different types of yogurt.

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    *According to the company website, on average, the flavored varieties of Icelandic Provisions skyr contain 33% or ¼ teaspoon less sugar and 20% more protein than the flavored varieties of the top 5 leading brands of Greek yogurt.

      

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