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Archive for Breakfast

TIP OF THE DAY: Make Cinnamon Rolls On The Grill

Grilled Cinnamon Rolls Recipe

Ground Cinnamon

Bowl Of Raisins

[1] Grilled cinnamon rolls (photo courtesy SafeEggs.com). [2] Ground cinnamon (photo courtesy McCormick). [3] Mixed raisins (photo courtesy California Raisins).

 

When the grill is fired up, make cinnamon rolls with this recipe from Davidson’s Safest Choice Pasteurized Eggs.

RECIPE: GRILLED CINNAMON ROLLS

Ingredients For 15 Rolls

Prep time is 20 minutes, total time including rising is 1 hour.

For The Rolls

  • 1/3 cup butter
  • 1 cup milk
  • 2 tablespoons instant rise yeast
  • 1/3 cup honey
  • 1 egg
  • 1/2 teaspoon salt
  • 3-1/2 cups flour, plus more for kneading
  •  
    For The Cinnamon Filling

  • 1/3 cup brown sugar
  • 2-3 tablespoons coconut oil, melted
  • 2-3 tablespoons cinnamon
  • Optional: raisins or other dried fruit, nuts and/or chocolate chips
  •  
    For The Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  •  
    Plus

  • Grease for the grill grate
  •  
    Preparation

    1. MAKE the dough. Melt the butter in a saucepan, add the milk and heat until the mixture reaches 110°F. While the mixture is warming…

    2. COMBINE the yeast and honey in a bowl. Stir in the milk mixture, then add the egg and salt. Combine thoroughly, then fold in 2-1/2 cups of the flour. Add the remaining flour, 1/4 cup at a time, until the dough comes together (it will still be sticky).

    3. FLOUR your hands and the work surface. Knead the dough about 5 minutes, cover with plastic wrap and let rise for 20-25 minutes. While the dough rises, make the filling: Combine the ingredients and set aside.

     
    4. ROLL out the dough into an 8×13-inch rectangle. Top with the filling and spread into an even layer. Carefully roll the dough into a tight tube shape and cut the individual cinnamon rolls with a string (or dental floss), about one inch thick. Place them on a parchment-lined baking sheet, cover, and let rest for 10 minutes.

    5. GREASE the grill grate and place a row of cinnamon rolls on the grill for 5 minutes. Flip and grill another 2 minutes. Remove from the grill. As the rolls cool down to slightly warm…

    6. COMBINE the glaze ingredients and drizzle generously over the rolls. Serve.
     
    IS IT CINNAMON OR CASSIA?

    Check out the different types of cinnamon.
     
      

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    TIP OF THE DAY: French Toast Sandwiches

    With Father’s Say tomorrow, we couldn’t wait to test these French Toast recipes.

    First up: French Toast sandwiches. Use French Toast slices as bread to make a sandwich.

    We made a wonderbar French Toast sandwich with smoked salmon, soft goat cheese (substitute cream cheese), onion and tomato. Then we tried other favorite fillings:

  • Brandied Peaches (sauté sliced peaches in butter; add Grand Marnier or other brandy to taste)
  • Chicken Liver Mousse & Sliced Vidalia Onion
  • Cream Cheese & Jelly
  • Fried Egg, Bacon & Baby Arugula
  • Grilled Ham & Cheese
  • Grilled/Roasted Vegetables
  • Mascarpone & Caramelized Onions
  • Mozzarella, Tomato & Fresh Basil
  • Nutella & Bananas
  • Peanut Butter & Bananas
  • Peanut Butter & Jelly
  • Sautéed chicken livers, mushrooms and onions
  • Add your favorite filling here
  •  
    To make Grilled Cheese French Toast: Sauté the second side of the bread to a lighter “toast,” add the cheese (and ham or other meat), add the top slice, and grill until the cheese melts.

    RECIPE: APPLE PECAN FRENCH TOAST

    This recipe isn’t a sandwich, but was such a delight that we had to include it.

    The recipe is from Zulka Morena, producers of top-quality, minimally processed sugars (granulated, confectioner’s, brown) made with freshly-harvested sugar cane. The sugars are not refined, which helps preserve the fresh flavor and natural properties of the sugar cane. You can taste the difference in a cup of tea. Zulka makes.
     
    Ingredients

  • 1 loaf day old French bread, sliced into 1 inch thick pieces
  • 8 eggs
  • 2 cups whole milk
  • 1½ cups heavy cream
  • 3/4 cup sugar, divided
  • 2 tablespoons vanilla extract
  • 2 tablespoons cinnamon
  • 4 medium apples
  • ½ cup pecans, chopped
  • 1 tablespoon butter
  • Garnish: maple syrup for drizzling
  •  
    Preparation

    1. CORE, peel and quarter the apples, then slice into ¼ inch thick slices. Place in a bowl and toss with 1 tablespoon cinnamon and ¼ cup of the sugar, making sure the apples are well coated. Set aside.

    2. WHISK together the eggs, ¼ cup of sugar, remaining tablespoon of cinnamon, vanilla, milk and cream in a large bowl.

    3. GREASE the bottom of a large baking pan with the butter. Dip half of the slices of bread in the egg mixture quickly so they are not saturated, one at a time, and place in the pan. Spread half of the apple mixture over the bread. Repeat with the remaining bread and apple mixture. Then pour the remaining egg mixture over the top of the pan.

    4. SPRINKLE the top with the chopped pecans and remaining ¼ cup of sugar. Cover with foil and refrigerate overnight.

    5. PREHEAT the oven to 350°F. Remove the pan from the refrigerator 30 minutes before baking, to warm to room temperature. nd bake 45 minutes, covered. Remove foil and bake an additional 10 minutes. Serve warm, drizzled with maple syrup.
     
    FIND MORE FRENCH TOAST RECIPES

     

    French Toast Sandwich

    Nutella French Toast

    Pepper Jack French Toast

    Apple Pecan French Toast

    Top: French Toast sandwich with fig jam. Second: French Toast sandwich with Nutella and jam on pandoro yeast bread with fruit (photo courtesy Bauli). Third: Grilled Cheese French Toast—even richer than grilled cheese because of the egg-milk batter (photo courtesy Arla USA). Bottom: Not a sandwich but a delicious recipe with apples and pecans (photo courtesy Zulka).

  • Pull down the “Gourmet Foods” menu at the right; select “Breakfast.”
  • Go to TheNibble.com main website and search for “French Toast Recipe.”
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    FOOD FUN: Savory Mashed Potato Waffles

    Mashed Potato Waffles Recipe

    Pineapple Jalapeno Salsa

    Top: Turn leftover mashed potatoes into waffles for breakfast or brunch (photo Idaho Potato Commission. Bottom: Top the waffles with salsa, syrup or this pineapple-jalapeno salsa recipe from Whole Foods Markets.

     

    What to do with leftover mashed potatoes? You can heat them up, make Shepherd’s Pie, or whip up these Mashed Potato Waffles for breakfast or brunch.

    This recipe, from the Idaho Potato Commission, was This was created as a vegan recipe. We used conventional buttermilk (homemade!), cheese and eggs. could be sweet instead of savory, but savory waffles with garlic, cheese and scallions are a nice change of pace. It can also be used with mashed sweet potatoes.

    We served them with a side of Applegate sausage and a baby arugula and spinach salad with balsamic vinaigrette.
     
    RECIPE: MASHED POTATO WAFFLES

    Ingredients

  • 2 tablespoons vegetable oil
  • 1/4 cup vegan buttermilk (see Step 1) or regular buttermilk
  • 2 egg replacers* or two large eggs
  • 2-1/2 cups leftover mashed potatoes†
  • 3 tablespoons chopped scallions or chives (omit if your mashed potatoes already have herbs or onions)
  • ½ cup shredded vegan or regular cheddar cheese
  • Optional: 1 teaspoon garlic powder†
  • 1 cup all-purpose or gluten free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Salt and pepper to taste
  • Optional: vegan or regular breakfast meat
  •  
    For The Garnish

  • Vegan or regular sour cream
  • Chopped chives, scallions, parsley
  •  
    Optional Condiments

  • Chutney
  • Maple syrup
  • Salsa
  •  
    Preparation

    1. MAKE the vegan buttermilk. Combine ¼ cup non-dairy milk with ¼ teaspoon lemon juice; allow to sit for 15 minutes.

    2. PREHEAT the waffle maker and grease it with cooking spray.

    3. WHISK together the oil, vegan buttermilk and egg replacer, in a large bowl. Stir in the mashed potatoes, scallions and cheese until well-combined. Season with salt, pepper and garlic powder, if using.

    4. WHISK together in a small bowl the baking powder and baking soda. Fold the flour mixture into the potato mixture until well-combined.

    5. SCOOP 1/2 to 2/3 cup of the mixture (depending on the size of your waffle maker) into the prepared waffle maker, spreading it into an even layer. The potato mixture will not spread or expand as much as a regular waffle, so take care to spread it evenly.) Close the lid and let the waffle bake until golden brown.

    6. REPEAT with the remaining potato mixture. NOTE: If the waffle is too wet, add more flour to the mixture, 1 tablespoon at a time until you get a doughy consistency.

    7. TOP the waffles with vegan sour cream, garnish and serve.

     
    _____________________
    *The Idaho Potato Commission recommends Follow Your Heart Vegan Egg. You can also use EnerG or make your own: For the equivalent of one egg, combine 1 tablespoon ground chia/flax seed mixed with 2 tablespoons of warm water. Allow to thicken.

    †If your mashed potatoes are plain, add in 1 teaspoon powdered garlic as well as salt and pepper, to taste.
      

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    TIP OF THE DAY: Use Egg Molds Or Cookie Cutters For Pancakes

    Whether Dad likes pancakes or fried eggs for breakfast, make Father’s Day special: Shape his breakfast with egg/pancake molds.

    If you can’t pick up molds in time, you can use cookie cutters. Since they don’t have handles, you’ll need a spatula, kitchen tongs and dexterity to lift the cooked eggs.
     
    HOW ELSE CAN YOU USE THE MOLDS?

    We’ve molded:

  • Cheeses that fry without melting: halloumi (Greece), paneer (India), queso blanco or queso para frier (Mexico)
  • Chocolate, melted and shaped into a medallion for topping an iced cake
  • Dough (use the egg molds as cookie cutters in a pinch [the edge is not as sharp for cutting as a cookie cutter])
  • Mashed potatoes
  • Meat loaf
  • Rice or other grains
  •  
     
    WHAT WOULD YOU MOLD?

    We’d love to have a longer list of foods to shape with our egg/pancake molds.

     

    Chocolate Heart Pancakes

    Fried Egg Molds

    Top: I [heart] you, Dad (photo and recipe from The Baker Chick). Bottom: A set of molds from Neon, available on Amazon. The handles fold down for easy storage.

     

      

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    TIP OF THE DAY: Sweet Or Savory French Toast

    French Toast Recipe

    French Toast Casserole

    Savory French Toast

    Top: French Toast smothered in sautéed apples (photo courtesy Peapod). Center: French Toast Casserole: even easier than regular French Toast (photo courtesy Driscoll’s). Bottom: Savory French Toast (photo courtesy Castello Cheese).

     

    Making perfectly round pancakes is not among our cooking skills. Long before we discovered the gadget known as a pancake batter dispenser, we’d switched to the easier and foolproof French Toast: eggs, milk, white bread or challah, and a pinch of cinnamon.

    Even easier is Baked French Toast (center photo), also known as French Toast Casserole and French Toast Soufflé. Place slices of bread in a baking dish, pour the egg-milk mixture on top, and bake. The benefits: it’s neater (no soaking the bread by hand), all servings are ready at once, and it looks elegant when brought to the table.

    Here’s a recipe that elevates French Toast, substituting brioche for regular bead and sweetened condensed and evaporated milks for whole milk. You can fry it in a pan or bake it in a casserole dish. Yummers!

    Today we recommend two special recipes for Father’s Day: a sweet French Toast with sautéed apples (“Apple Pie French Toast”—top photo) and French Toast with a variety of savory toppings (bottom photo).

    THE HISTORY OF FRENCH TOAST

    The dish known in the U.S. as French Toast has roots at least as far back as ancient Rome, where it was a sweet dish. Pain perdu (lost bread), the modern French name for the dish, was once called pain à la romaine, Roman bread.

    You may read elsewhere that that French Toast was a food of the poor, a way to scrape together a meal from stale bread*. However, recipes from ancient and medieval times denote that it was fare for wealthy people.

    Those recipes used white bread, a luxury, with the crusts cut off (even more of a luxury). Costly ingredients such as spices (cinnamon, cloves, mace and nutmeg), sugar and almond milk are found in numerous recipes. The cooked bread was topped with costly honey or sugar. And cookbooks themselves were the province of the privileged: Only wealthy people and clergy learned to read.

    Poor people ate brown bread, much cheaper because the wheat endosperm did not have to be milled and painstakingly hand-sifted through screens to create refined white flour. (Ironically, this whole wheat bread was more nutritious.)
     
    RECIPE #1: COOKED FRUIT TOPPING FOR FRENCH TOAST

    It’s easy to toss fresh berries onto French Toast. We also like diced mango.

    But for an Apple-Pie-Meets-French-Toast effect, make a quick cooked fruit topping. You can make the topping a day in advance, set it on the counter to warm to room temperature as you make the French Toast, and give it a quick zap in the microwave.

    You can substitute two cups of bananas, blueberries, cherries, peaches, pineapple, etc. for the apples.

    Ingredients For 4 Servings

  • 1 tablespoon butter (more as needed)
  • 3 large apples (Granny Smith, Honeycrisp, etc.), peeled and diced into ½-inch cubes (yields 2 cups)
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 3 tablespoons honey or maple syrup
  • Preparation

    1. MELT the butter in a medium sauté pan over medium heat; add the apples, cinnamon and salt. Cook for 5-6 minutes until tender, then stir in the maple syrup. If you prefer very soft apples, cook them for 10-12 minutes before adding the maple syrup.

    2. COOK for 1 minute more. Cover and keep warm until ready to serve.
     
    SAVORY FRENCH TOAST

    Ditch the maple syrup or other sweet condiments. Even if you like sweet French Toast, you’ll like it savory, too.

    Here’s the basic recipe, topped with sautéed cherry tomatoes and shaved Parmesan. Our favorite variations:

  • Blue cheese and sautéed apple slices with a pinch of thyme to garnish
  • Feta and Kalamata olives with an oregano garnish
  • Ham and cheese French Toast sandwich
  • Sautéed onions and chicken livers with a pinch of sage (Dad’s favorite)
  • Smoked salmon, caviar and crème fraîche with a pinch of dill (Mom’s favorite)
  •  
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    *The poor used stale bread for crostini (toast) or topped it with soup (the dish was originally called “sops,” referring to the bread or toast used to sop up the hot food), stew or melted cheese (a “Welsh Rabbit”) to soften the bread and make a meal.

     
      

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