THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for Breakfast

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.
  •  
    YOGURT DIFFERENCES

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

    ________________

    *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.

      

    Comments off

    TIP OF THE DAY: Eggs In A Nest & Dark Vs. Light Baking Pans

    Baked Eggs In Nests

    Easter Bunny Rabbit Rolls

    [1] Eggs in nests for breakfast (photo courtesy Cooking Light). [2] Bunny rabbit rolls (photo courtesy Artisan Bread In Five).

     

    What’s on tap for Easter breakfast? How about eggs in crispy hash brown nests (photo #1).

    If you want to make the adorable bunny rabbit rolls to serve with them, bake them first. You can make the dough the night before, and bring to room temperature before baking.

    EASTER EGG NESTS FOR BREAKFAST

    We adapted this recipe from one in Cooking Light. Prep time is 10 minutes, cook time is 30 minutes.

    You can also place a bacon or ham surprise on the bottom of the basket.

    Ingredients Per Serving

  • 1/4 cup refrigerated shredded hash brown potatoes (such as Simply Potatoes*)
  • 2 tablespoons shredded carrot (substitute beet or zucchini)
  • li>Optional: 1 tablespoon diced onion

  • Optional: 2 tablespoons crumbled crisp bacon or diced ham
  • 1 large egg
  • Crunchy salt (kosher or coarse or flaky sea salt)
  • Garnish: 1/2 teaspoon chopped fresh chives and/or 1 teaspoon chopped fresh flat-leaf parsley
  •  
    Plus

  • Light-colored muffin pan
  •  
    Preparation

    1. PREHEAT the oven to 400°F. Combine the shredded potato, carrot and optional onion, and lightly season with salt and pepper. Mix thoroughly.

    2. MAKE the nests: Coat the muffin cups with cooking spray. Spoon 1/4 cup of the mixture into each muffin cup. Press it into the bottom and up the sides of the cup, to above the rim. Bake at 400°F for 30 minutes. Once baked…

     

    3. ADD the optional meat to the bottom of the nest. Crack 1 large egg into each nest. Bake at 400° for 8-10 minutes for runny eggs, or 12 to 15 minutes for set eggs.

    4. SPRINKLE the top with a dash of salt and garnish the egg and the plate with the chopped herbs.

    WHEN TO USE LIGHT VS. DARK COLOR BAKING PANS

    Depending on your age, all of your mother’s and grandmother’s baking pans were aluminum, a metal that absorbs and conducts heat evenly and is not reactive or corrosive.

    Then, test kitchens discovered that food browns better (e.g., the bottom of a baking sheet and the bottom and sides of a cake pan). This is because dark pans absorb more heat and thus, more heat radiates off the surface.

    For foods you want to brown (pizza, pie crusts, potato wedges, roasted vegetables), darker metal baking pans, sheets, and pie plates give you an edge.

    For recipes where you don’t want the extra browning on the bottom (breads, cakes, some cookies, muffins), use a light-colored pan, which absorbs less heat.

    That being said, we don’t know why Cooking Light specified a light muffin pan. There is no comments section on the page so we couldn’t ask; but we wouldn’t mind a browner potato nest (as opposed to a browner blueberry muffin).

    You don’t have to get rid of your pans. According to Cooking Light, if you bake in either dark metal pans or glass dishes, reduce the oven temperature by 25° and check for doneness early.

    Here’s an interesting article on the history of cookware and bakeware.

    ________________

    *1 package (19.7 ounces, 560 grams) yields 6 egg nests.

     
      

    Comments off

    TIP OF THE DAY: Overnight Breakfast & Brunch Casseroles

    Cinnamon rolls and sticky buns were the biggest treat of our childhood breakfasts: Better than waffles or pancakes.

    The Horn & Hardart Automat, Americas’s first fast food chain, had such popular items that customers clamored to take them home. They set up a retail arm to package and sell some of them in retail stores.

    Our family devoured many boxes of the honey buns. Today, they’d be called pecan sticky buns.

    Cinnamon Vs. Sticky Buns: The Difference

    The terms are often used interchangeably, but there are two categories of sweet yeast buns: cinnamon buns and honey (now called sticky) buns. Other terms include cinnamon rolls, cinnamon swirls, honey buns and sticky buns, among others (cinnamon pecan rolls, e.g.).

    All are made with a cinnamon swirl inside; all may have raisins as well.

    But a honey bun or sticky bun needs to have a sticky topping: caramel, honey, maple syrup or sugar syrup). These typically have a garnish of nuts. Those topped with white icing fall into the cinnamon bun category.

    And only the sticky bun has its own holiday: National Sticky Bun Day is February 21st.

    Now: What if you could bake a pan of sticky buns or cinnamon buns with ease, and bring them to the table warm and fragrant?

    If this sounds like your kind of good time, McCormick has created the easiest recipe, an “overnight” casserole (plus another for blueberry muffins, below).
     
    The Easiest Way To Make “Cinnamon Buns”

    You mix five ingredients together the night before—bread, milk, cinnamon and vanilla—just 10 minutes of prep time.

    The next morning, just bake the casserole for 25 minutes until golden brown. It then gets a drizzle of cream cheese frosting: 30 minutes total.

    We served it yesterday, and a very good time was had by all—with some leftover for today.

    While the recipe is a casserole, you slice it into square, bun-size pieces. The difference:

  • Conventional buns are individually shaped and then baked together side-by-side in a pan, and then pulled apart.
  • The casserole has bread cubes like a bread pudding. It bakes as whole and is then cut into pieces.
  •  
    RECIPE #1: OVERNIGHT CINNAMON ROLLS

    Ingredients For 12 Servings

  • 12 eggs
  • 1-1/2 cups plus 3 tablespoons milk, divided
  • 2 tablespoons ground cinnamon, divided
  • 5 teaspoons pure vanilla extract, divided
  • 1/4 teaspoon baking powder
  • 1 loaf brioche or challah bread, cubed
  • 1/4 cup butter, melted
  • Cooking spray
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup whipped cream cheese
  • 3 tablespoons confectioners sugar
  •  
    Preparation

    1. WHISK the eggs, 1-1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and the baking powder in large bowl until well blended. Add the bread cubes and toss to coat well.

    2. GENTLY POUR into a 13″ x 9″ baking dish, sprayed with no stick cooking spray. Cover and refrigerate at least 4 hours or overnight.

    3. PREHEAT the oven to 350°F. Remove casserole from refrigerator. Mix the melted butter, brown sugar and remaining 1 tablespoon of cinnamon in small bowl until well blended. Drizzle the over casserole. Let stand 10 to 15 minutes.

    4. BAKE for 20 to 25 minutes or until golden brown. Meanwhile…

    5. MAKE the cream cheese topping. Mix the cream cheese, confectioners sugar and remaining 2 teaspoons of vanilla in small bowl until smooth. Slowly stir in the remaining 3 tablespoons milk.

    6. REMOVE the casserole from the oven and let stand for 5 minutes. Drizzle over the casserole before serving.

       

    Cinnamon Roll Casserole

    Cinnamon Roll Casserole

    Sticky Buns

    Cinnamon Rolls

    [1] and [2] Overnight Cinnamon Roll Casserole. See the process step by step, from Gimme Some Oven. [3] Side-by-side cinnamon rolls (white icing) and sticky buns (with nuts, photo courtesy Wolferman’s). [4] Conventional: Individual cinnamon buns are placed side-by-side in the pan (here’s the recipe from The Baker Chick).

     
    ROLL OR BUN: THE DIFFERENCE

    There are many Standards Of Identity defined by the USDA and the FDA, but buns and rolls are not among them.

    Thus, there is no official answer. According to the American Institute of Baking:

  • A roll is usually a hard-crusted small bread, such as French rolls and Kaiser-rolls. However, some hard-crusted individual breads are soft, like hot dog rolls.
  • A roll can also contain a filling, such as cinnamon rolls (which, in many areas, are sold as cinnamon buns) and Danish rolls.
  • A bun is generally more bread-like in shape (round or elongated) and soft. It typically does not contain a filling. An exception to this is hot-cross buns.
  •  
    So the answer is, there is no answer. Historic, regional and family traditions often determine what is a bun and what is a roll.

    You may buy hot dog and hamburger rolls, for example; we buy buns.

     

    McCormick Blueberry Muffin Casserole

    Blueberry Muffin Casserole

    [5] Lemon Blueberry Muffin Casserole (photo courtesy McCormick). [6] A conventional blueberry muffin (here’s the recipe from Unwritten Recipes).

     

    RECIPE #2: OVERNIGHT LEMON BLUEBERRY MUFFIN CASSEROLE

    If you prefer blueberry muffins to cinnamon buns, McCormick adapted the muffin concept as well.

    Prep time is 15 minutes the night before, and cook time is 30 minutes.

    Ingredients For 12 Servings

    For The Streusel Topping

  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup flour
  • 2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) cold butter, cut into chunks
  •  
    For The Casserole

  • 6 eggs
  • 1 cup plus 2 tablespoons milk, divided
  • 1/4 cup plus 2 tablespoons granulated sugar, divided
  • 1 teaspoon ground cinnamon
  • 1 loaf French or Italian bread, cut into 1-inch cubes (about 8 cups)
  • Cooking spray
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon pure lemon extract*
  • 2 cups blueberries, divided
  • ________________
    *You can substitute twice as much lemon zest (2 tablespoons) for the lemon extract. You can also make your own lemon extract by soaking lemon zest in vodka for two weeks, and then straining out the zest.
    ________________
     
    Preparation

    1. MAKE the streusel: Mix the brown sugar, flour and cinnamon in medium bowl. Cover and set aside until ready to assemble in the morning.

     
    2. MAKE the casserole: Whisk together the eggs, 1 cup of the milk, 1/4 cup of the granulated sugar and the cinnamon in a large bowl until well blended. Add bread cubes and toss gently to coat.

    3. POUR evenly into 13″ x 9″ baking dish sprayed with no stick cooking spray.

    4. MIX the cream cheese, the remaining 2 tablespoons each of milk and sugar, and the lemon extract in a medium bowl, until well blended. Gently stir in 1 cup of the blueberries. Spread evenly on top of bread cubes. Top with the remaining 1 cup of blueberries. Cover and refrigerate overnight.

    5. PREHEAT the ooven to 350°F. Remove the casserole from refrigerator and let stand for 10 to 15 minutes. Meanwhile…

    6. CUT the butter into the streusel mixture with a pastry blender or 2 knives, until the mixture resembles coarse crumbs. Sprinkle over the casserole. Bake for 30 minutes or until golden brown. Let stand 5 minutes before serving.

      

    Comments off

    TIP OF THE DAY: Easier Soft Boiled Eggs & Easter Breakfast

    Some people have never had a hot, runny, seductive soft boiled egg.

    That’s because they’re such a pain to peel when hot that even most restaurants don’t offer them.

    Soft boiled eggs were popular in our family. Nana had a set of vintage silver-plated egg cups; Mom had ceramic cups.

    The eggs were served with “toast soldiers” (photo #2): slices of toasted bread cut into half-inch vertical strips, for dipping into the yolk. (In the photo, the soldiers are topped with lots of yummy salmon caviar.)

    Soft boiled eggs have long been popular among those who could afford the egg cups: Egg cups were found in the ruins of Pompeii.

    No egg cups? Small ramekins, juice glasses and even some cocktail glasses will work. You can also nestle the egg in rock salt (photo #3) or small pebbles.

    You can even make origami egg cups (photo #5). Just follow the video below or this visual from Gathering Beauty.

    TAKING THE TOP OFF THE EGG

  • Nana’s Spoon Method: With a teaspoon tap the top of the cooked egg several time to crack the top of the shell. Place the tip of the spoon under a crack and slice through the egg, lifting the top half inch off as work around.
  • Mom’s Knife Method: With a regular flatware knife, whack the top of the egg as if the knife were a guillotine. For a more pleasant visual, then, as if you were one of Napoleon’s Hussars, whacking the neck off a Champagne bottle with your saber [the technique is called sabotage]). This should cut through the shell and most of the egg. Use the knife to lift off the top of the egg.
  •  
    We are incapable of doing either of these correctly. With the spoon, we end up with fragmented pieces of shell. With the knife, the force can end up spilling yolk.

    Practice makes perfect, but we found a better solution: an egg cutter, also known as an egg topper. It’s an inexpensive gadget and takes up very little room in the gadget drawer.

  • Our Egg Cutter Method: Place the egg cutter (photo #4) around the top half inch of the egg. Squeeze to cut. Remove the top.
  •  
    EASTER EGGS

    Dye The Eggs: Photo #1 shows how they do it at Petrossian.

    Top With Caviar: For Easter or other festive occasion, top your eggs with affordable caviar: capelin, lumpfish, salmon, tobiko, trout or whitefish roe.

    For bright colors, we’re partial to salmon caviar or colored and flavored whitefish roe. (For sturgeon caviar, we waive this suggestion.)

    Check out the different types of caviar and roe* in our Caviar Glossary.

    FOR SCRAMBLED EGGS

    If you want to fill the egg shells with scrambled eggs, you need to sterilize the insides of the shells or else (far easier) buy pasteurized eggs, such as Davidson’s Safest Choice.

    Here are instructions to sterilize the shells from Rem Cooks.

    ________________

    *The Difference Between Roe And Caviar

    All caviar is roe, the uncooked eggs of any fish. While caviar has traditionally referred only to sturgeon roe, the roe of many (or any) fish is now commonly called caviar. In the U.S., it is legally permissible to call any roe caviar as long as the fish is identified, e.g. salmon caviar.

    As food writers, we prefer to use the latter with the fish identified, even if it is sturgeon caviar. There are enough different kinds of sturgeon caviar, that even confining the word to sturgeon requires a modifier: beluga caviar, Black Sea caviar, Iranian osetra caviar, farmed white sturgeon caviar, etc.

    By the way, caviar is not a Russian word, nor is it used by Russian speakers. Khaviar, meaning eggs, is of Persian origin, found in the Iranian and Turkish languages. Russian speakers use the word ikroj (pronounced EEK-ruh, with a rolle “r”) for all roe, and use a modifier (beluga, salmon) to specify which type. Habitués of sushi bars will note that the Japanese adapted this word into ikura, salmon roe.

     

    caviar-easter-eggs-petrossian-230sq

    Salmon Caviar Egg

    Caviar Egg

    Egg Cutter

    Origami Egg Cups

    [1] For Easter, dye the eggs after you’ve cooked them (photo courtesy Petrossian). [2] Salmon caviar and toast “soldiers” (photo courtesy Le Coq Rico | NYC. [3] No egg cups? Use rock salt (photo courtesy Sturia Caviar). [4] Or make origami egg cups, with these instructions from Gathering Beauty. [5] How to cut the tops from the eggs (cutter from Amazon)..

     
    HOW TO MAKE ORIGAMI EGG CUPS

    There are several origami egg cup tutorials on YouTube. This one is the slowest (i.e., easiest to follow).
     
     

      

    Comments off

    TIP OF THE DAY: Bone Broth For Breakfast

    Breakfast Soup With Hard Boiled Egg

    Chicken Bone Broth

    [1] A hot, hearty, nutritious breakfast (photo courtesy Good Eggs). [2] You can buy bone broth in multiple or individual serving sizes (photo courtesy Appetite For Health).

     

    Over the last couple of years, bone broth—made from the bones of beef or chicken—has become the nutrition du jour, for lunch, dinner, and for breaks during the day.

    How about for breakfast? In Asia, soup is a breakfast standard.

    It’s hot, hearty, nourishing comfort food.

    And you can make it with whatever you like.

    We adapted this recipe from one by Good Eggs.

    You can substitute whatever broth you prefer (miso, pho, etc.). You can buy the packaged broth, and even individual portions of it (such as with Nona Lim’s and Pacific brands).

    If you have other vegetables in the crisper, or a piece of leftover chicken, just cut or shred them and toss them in.

    If you’d like tofu instead of ramen, ditto.

    And if you’d like to have the broth for lunch or a snack, no one will question your judgment.
     
     
    RECIPE: BREAKFAST SOUP WITH BONE BROTH

    Ingredients For 3 Servings

  • 12 ounces broth
  • 5 ounces (one packet) ramen
  • 1 head bok choy or ½ head chard or kale, sliced into ½” ribbons
  • 3 scallions, green and white parts chopped roughly
  • 3 eggs
  • 1/2 to 1 cup of fresh cilantro, chopped roughly (substitute mint, basil, parsley, chervil)
  • Optional: hot sauce or other favorite seasoning
  •  
    Preparation

    1. HEAT the broth, diluting with water as desired. When the broth boils, add the ramen and cook for 2-3 minutes. Then add the greens and scallions, and any extra vegetables or proteins.

    2. SIMMER for another 3-5 minutes, until the greens are bright and tender but still have texture.

    3. BOIL a small pot of water, add the eggs and simmer for 7 minutes and 20 seconds. Remove from the water and place in an ice bath. Peel them when they are touchable.

    4. PORTION the broth into bowls, along with halved egg. Garnish with herbs as desired.
     
      

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.