Breakfast

Blueberry Cake Waffles

We picked 4 quarts of blueberries over the weekend. That’s a lot of blueberries. And we have thoroughly been enjoying eating them every time we open the fridge. But there are enough to make some fun dishes with them as well.  The first was a celebration breakfast for our daughter when she returned from her backpacking trip – Blueberry Cake Waffles!

These really do feel like you are eating cake for breakfast, but with the fun of being waffles. My only complaint with these is that the blueberries make them stick to the waffle pan, so you need to re-spray the pan after each waffle. But, overall, that is not such a big hassle.

Blueberry Cake Waffles

from thebakermama.com

2 cups all-purpose flour

½ cup granulated sugar

1-1/2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

2 large eggs (from Farmer Kim)

¾ cup buttermilk

¼ cup canola oil

1 teaspoon vanilla

1-1/2 cups fresh blueberries (that we picked)

Glaze:

2 cups powdered sugar

¼ cup milk

Directions

Preheat a waffle iron.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.

In a medium bowl, whisk together the eggs, buttermilk, oil and vanilla. Stir the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.

Spray the waffle iron with non-stick cooking spray and add ½-cup waffle batter to each waffle side. Close and let bake for about 2-3 minutes on each side or until golden brown and crisp on the outside. Remove to a wire rack set on a baking sheet.

Meanwhile, whisk the powdered sugar and milk together in a shallow bowl until smooth. Take one cooked waffle at a time and dip it into the glaze. Place back on the baking rack, glazed side up, and let the glaze drip down the sides and set slightly.

Serve immediately and enjoy!

Makes 6.

Store in an airtight container in the refrigerator. To reheat, place on a lightly greased baking sheet in a 350°F oven or toaster oven for 5-7 minutes.

Categories: Blueberries, Breakfast, Kosher, Recipe, Vegetarian | Leave a comment

Raspberry Smoothie

We went berry picking this weekend in the New York Catskills. We came home with copious amounts of blueberries and a sizable amount of raspberries (about a quart).

I have plans for all the berries we don’t devour fresh (which we are doing a very good job of). If I have enough raspberries in a few days I will make my raspberry nutella challah.

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But today, I just wanted a sweet treat as part of my lunch, so it was rasberry smoothie time! Yummy AND healthy!

Raspberry Smoothie

1/2 cup raspberries (fresh picked)

1/2 banana

1 ounce lemon juice

2 ounces almond milk

2 ounces plain yogurt

2 tsp local honey

1 cup of ice

Place all the ingredients in a blender and process til smooth (if your blender has a smoothie function, you can use that).

Pour into a large glass and enjoy!

Serves 1

Categories: Beverage, Breakfast, Kosher, Recipe, Vegetarian | Tags: | Leave a comment

Blackberry Cheesecake Galette

Earlier in the week, I went for a walk at a township park in Pennsylvania. While there, I saw a woman picking blackberries for a pie. So during my walk I scoped it out, the park was filled with blackberry bushes! So I returned with containers, and filled a quart jar.

What to do with these beautiful berries. I thought about a bread, but that seems a better use for frozen berries.  My husband wanted something more like a pie; so I chose a galette, even better, a cheesecake galette.

It’s a dessert or a breakfast, tasting very much like a cheese danish. The pistachios add a nice crunch and flavor.

 

Blackberry Cheesecake Galette

Slightly adapted from Smitten Kitchen

Pastry

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons granulated sugar

8 tablespoons cold unsalted butter, cut into pieces

1/4 cup yogurt

3 to 4 tablespoons cold water

Filling

1 1/2 cups blackberries (locally picked)

1/2 cup sugar, divided

Juice from 1/2 lime

1 teaspoon cornstarch

1 (8-ounce) package cream cheese, softened

1 large egg plus 1 large egg white (from Farmer Kim)

A few scrapings (from about 1/4 lime) lime zest

1/2 teaspoon vanilla extract

Pinch of salt

Final Assembly

1 egg yolk beaten (from Farmer Kim)

1/2 teaspoon water

1 heaped teaspoon turbinado or coarse sugar for sprinkling

1 tablespoon chopped pistachios

Directions

Make the pastry:

Place the flour, sugar, salt and butter in a food processor.  Pulse until the butter is worked in and the combination is granular. Add yogurt and  3 tablespoons water over mixture process until it forms large clumps.

Transfer clumps of dough onto a piece of plastic or waxed paper and pat into a ball. Wrap into a packet and refrigerate for 1 hour, or up to 2 days, or you can hasten the firming process along in the freezer, for about 20 minutes.

Make the filling:

While the dough chills, In a small bowl, combine blackberries, 1 tablespoon of the sugar, a squeeze of lime juice and cornstarch. Stir and set aside.

In a medium bowl, beat cream cheese with whole egg and egg white until light and fluffy. Beat in 7 tablespoons remaining sugar, zest, vanilla and a pinch of salt.

Assemble the galette:

Heat oven to 350 degrees F. Coat a 9-inch cake pan (springform or standard), standard pie dish or 9-inch removable-bottom tart pan with nonstick spray and place on a baking sheet. Line the bottom with a circle of parchment paper.

On a floured counter, roll chilled dough into a large (12- to 14-inch) circle. If  the dough is softening too quickly, stick it in the freezer for a couple minutes at any point to make it easier to work with.

Carefully drape the dough in the prepared pan, let the edges hang down the sides. Pour in cream cheese batter then spoon blackberry mixture and any juices that have puddled in the bowl over the cream cheese in dollops. Gently lift the dough’s overhang and pinch it into loose creases. Gently, loosely lay the creases down over the filling; repeat all around.

Combine egg yolk and water in a small dish and gently dab over outside of crust with a brush. Sprinkle crust with coarse sugar. Sprinkle the whole tart with chopped pistachios.

Bake galette for 35 minutes, or until a tester inserted into the cheesecake portion comes out batter-free.

Let cool in pan on a rack and move it right to the fridge because cheesecake is best cold. Once fully cold, if it can be un-molded and transfered it to a serving plate.

Cut into wedges and enjoy!
Serves 8

Categories: Breakfast, Dessert, Kosher, Recipe, Vegetarian | Tags: | 1 Comment

Toronto Blueberry Buns

Blueberries are one of my favorite fruits. I love their flavor, I love their color. In fact, look at the beautiful color of the filling for these buns…

The filling was so pretty and so tasty, that my husband and I devoured all the extra filling immediately. He spread it on rice cakes, I ate it with almond butter.  What a treat!

I messed up when cutting the dough, I misread the recipe and cut the dough too small and didn’t realize it until I had put the filling on. So it was pretty much a mess.  But I pulled it all together and ended up with delicious (if not beautiful) buns.

A perfect summer breakfast treat.

Toronto Blueberry Buns aka Shtritzlach

from Jewish Food: The World at Table by Matthew Goodman

For the filling:
1 1/2 cups fresh or thawed frozen blueberries (from Fifer Orchards)
1/4 cup sugar
1 tbsp. corn starch dissolved in 1/4 cup water
1/4 tsp. salt

For the dough:
1 package (~ 2 1/2 tsp) active dry yeast
1/2 cup warm water
3 cups flour
1/3 cup sugar
1 tsp. salt
3 tbsp. vegetable shortening or butter
2 eggs (from Farmer Kim)

1 beaten egg beaten with 1 Tbsp. water for egg wash
Sugar for sprinkling

Directions

Make the filling: Combine all the ingredients in a medium saucepan over medium heat. Bring to a boil, then lower heat and simmer uncovered for 5 minutes, stirring occasionally, until mixture thickens. Remove from heat and let cool.

Make the dough:  In a small bowl, dissolve the yeast in the warm water with 1/2 tsp sugar. Let stand until mixture begins to bubble, about 5 minutes.

Combine the flour, the rest of the sugar, and salt in the bowl of a standing mixer. Mix briefly to combine. Add shortening, yeast mixture  and the eggs and beat to form a stiff dough that pulls away from the sides of the bowl. Use the dough hook to knead for about 2 minutes. Divide the dough into 2 balls. Cover abd let rest at room temperature for about 45 minutes.

Make the blueberry buns: Set out a bowl of cold water. On a lightly floured surface, roll out each dough ball into a 12″ by 10″ rectangle. Cut the rectangle into quarters (one cut crosswise and one lengthwise), creating 4 pieces, each 6″ x 5″. Place a heaping tablespoon of the filling in the center of each piece.

Moisten the edges of the dough with the water, fold the short end over (creating a 3″ x5″ bun), and pinch the edges tightly closed.

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Place the buns on the baking sheets and cover with a towel and let stand 30 minutes. Brush buns with egg wash and sprinkle tops with sugar.

Bake until browned, about 15 minutes. Transfer to a wire cooling rack.

 

Serve warm or at room temperature. Enjoy!

Makes 8 buns.

Categories: Blueberries, Bread, Breakfast, Kosher, Recipe | Leave a comment

Peach Jam

Peaches, peaches, peaches! I can’t help myself, if I pass a peach stand, I stop and buy some. It feels like they are around for so short a period, I have to indulge while they are here.

But sometimes, I buy too much.  I had 8 peaches that were threatening to over-ripen. So, I searched for a good peach jam recipe.

I found one that looked good, adjusted it for my peaches and ended up with 4 beautiful and yummy jars of peach jam.

 

Ingredients

Peach Jam

from Canal House Peach Jam by Melissa Hamilton and Christopher Hirsheimer

12 large ripe freestone peaches (locally grown)

2 tablespoons fresh lemon juice

3 cups sugar

1 teaspoon kosher salt

Directions

Sterilze the jars – heat the oven to 250F. Wash the jars and lids in hot, soapy water and rinse well. Heat in the oven for 10 minutes. Note: After the 10 minutes, I leave them in the oven with the heat off until ready to use.

Using the tip of a paring knife, score an X in the bottom of each peach. Working in batches, cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool.

Peel and cut over a medium bowl into ½”-thick slices to collect juices.

Combine peaches with their juices, lemon juice, sugar, and salt in a large saucepan.

Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.

Bring peach mixture to a gentle boil over medium-high heat (you want slices to stay intact). Reduce heat and simmer gently, skimming foam from surface as needed, until peaches are translucent, juices are reduced by half, and a candy thermometer registers 220°, about 20–25 minutes.

Carefully divide jam among half-pint jars, cover, and chill 12 hours.

Makes 6 – 8 half-pint jars.

DO AHEAD: Jam can be made 1 month ahead. Keep chilled.

 

Categories: Breakfast, Kosher, Recipe | Tags: | Leave a comment

Kubana – Yemenite Pull-Apart Sabbath Bread

This was another new one for me; I had never made a steamed bread before. And, although it was not pretty, it was incredibly tasty. Along with the overnight steamed bread, I made some huevos haminados (Sephardic slow-roasted eggs).  They are the silver packets you see in the bread.

The egg whites turn a beautiful brown color and go perfectly with the brad for a very satisfying Shabbat morning breakfast.

Note: I made a half recipe and it worked out just fine, but I have included the full recipe here.

Kubana – Yemenite Pull-Apart Sabbath Bread

from Maggie Glezer’s “A Blessing of Bread”

 

1 1/2 Tbsp yeast

~7 1/2 cups bread flour

2 3/4 cups warm water

2 tablespoons sugar

1 Tbsp + 1 tsp salt

2 Tbsp vegetabe oil

1/2 cup unsalted margarine (or butter), melted

Directions

In the bowl of a stand mixer, stir together the yeast and 3 cups of the flour with the paddle attachment on low speed. Then beat in the warm water until smooth. Let the slurry stand for 10 – 20 minutes, or until it begins to ferment and puff up a little.

With the paddle on low speed, beat the sugar, salt, and oil into the slurry until smooth. Add the remaining 4 1/2 cups of flour all at once and mix on low speed until the mixture just comes together. Switch to the dough hook and mix on medium speed for about 5 minutes, or until the mixture is well mixed and fairly smooth. It will remain sticky and very soft, but should clean the bowl. If the dough is not sticky enough add a few tablespoons of water, if it is too sticky add a few tablespoons of flour.

The  dough should feel very soft and sticky.

Place the dough in a large bowl and cover with plastic wrap (or a reusable bowl cover). Let the dough ferment until it at least doubles in bulk, about 1 hour, depending upon the temperature in your kitchen.

While the dough is fermenting, melt and cool the margarine (or butter).

In a 6 quart ovenproof covered pot or dutch oven. Divide the dough into equal pieces: for dainty, 2-ounce rolls, divide it into 30 pieces, for hearty 5-ounce rolls, divide it into 12 pieces. One at a time roll each piece into a smooth ball, then coat it in the melted margarine (or butter) and place it in the pot, layering the pieces as your go. The pot should be no more than 1/3 full.

If you want to add the eggs, wash and coat the eggs lightly with vegetable oil. Wrap lightly with aluminum foil and add to the pot with the dough.

You can cover the dough with plastic wrap and refrigerate until ready to bake (up to 24 hours)

Preheat the oven to 225F. Seal the pot with aluminum foil and then the lid. Bake for 12 hours or overnight.

To serve, flip out of the pot and serve hot with a peeled egg. Enjoy!

Makes 12 – 15 servings.

Categories: Bread, Breakfast, Kosher, Recipe, Vegetarian | Leave a comment

Eggs and Lox on Challah

What can you do with leftover Challah when you are not in the mood for french toast?

How can you eat lox if you don’t have any cream cheese?

Never fear, I have the solution. A Challah, egg and lox open-faced sandwich!

You’ll be tempted to pick it up and bite it, but it is really messy (trust me on this) so use a knife and fork.

The first time I made this I was really surprised at how good it was. But really, what could be bad when you combine three such tasty foods?!

Eggs and Lox on Challah

For each serving:

1 slice of challah

2 slices nova lox

1 tsp – 1 Tbsp olive oil

1 egg (from Farmer Kim)

Kosher salt and freshly ground black pepper

Directions

Toast the challah, if desired.

Place the lox on the toast.

Heat a pan over medium-high heat.  Add the olive oil and heat til shimmering. Crack the egg and cook until the white sets and the yolk is heated through (I like it to still be runny). Season with salt and pepper and place on top of the lox.

Serve and enjoy!

Categories: Breakfast, Kosher, Recipe | 1 Comment

Date-Banana Smoothie

My husband says bananas are the perfect food, but I say the same thing about medjool dates.

So, for the ‘perfect’ breakfast smoothie, why not combine the two? Add in some almond milk and vanilla and it is a yummy and healthy way to start the day!

This recipe is for one, it is easily multiplied to serve more.

Date-Banana Smoothie

2 medjool dates, pitted

½ frozen banana, cut up

3/4 cup almond milk

½ tsp vanilla

Directions

Combine all the ingredients in a blender and mix until combined and smooth (I used the smoothie setting on my blender).

Enjoy!

Serves 1

 

Categories: Beverage, Breakfast, Kosher, Recipe, Vegetarian | 1 Comment

Pan con Tomate (Toast with Tomato)

Another of my favorite foods from our trip to Barcelona was Pan con Tomate –  sourdough bread or a baguette toasted, rubbed with garlic then spread with grated tomato.

So simple, yet so delicious. And a great use for an heirloom tomato from my garden.

I had made a simple, delicious sourdough bread the day before.  It just called out to be made into pan con tomate for breakfast!

Pan con Tomate (Toast with Tomato)

Slices of sourdough bread or baguettes

1 clove of garlic, cut in half

1 tomato, preferably heirloom (from the garden)

Sea salt (I used flaked)

Good olive oil

Directions

Toast the bread, then rub the cut side of the garlic on the warm toast.

Grate the tomato into a bowl.

Spoon or spread the tomato onto the toasts.

Drizzle lightly with olive oil and sprinkle with sea salt. Enjoy!

Serves 2 – 3, depending upon the size of the tomato.

Categories: Breakfast, Kosher, Recipe, Tomatoes, Vegetarian | 1 Comment

Zucchini Bread Waffles

“These are the best waffles ever!!” – was my 7 year old’s reaction after his first bite.  And that was after complaining that he did not want waffles for breakfast today.

I have been busy making zucchini breads – our one “must have” each summer.  Slowly filling the freezer with them.  I usually also make zucchini bread pancakes at least once, but decided to convert it to a waffle recipe this year.  Adding the crunchiness of waffles was great.  One of my favorite waffles as well!

 

Zucchini Bread Waffles

Adapted from The Smitten Kitchen’s Zucchini Bread Pancakes

2 large eggs (from Farmer Kim)

1/4 cup olive oil

2 tablespoons light brown sugar

1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth

1/2 teaspoon vanilla extract

2 cups shredded zucchini (from the garden)

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/4 teaspoon table salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

Directions

In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth.

Stir in zucchini.

In a smaller bowl, whisk together flour, salt, baking soda and cinnamon. Stir dry ingredients into zucchini batter, mixing until just combined.

Preheat oven to 200°F and place a tray on a middle rack.

Heat a waffle iron and spoon 1/3 cup mixture for each waffle.  Cook til your desired doneness.

Transfer waffles to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. Enjoy!

Makes 6 waffles

Categories: Breakfast, Kosher, Recipe, Vegetarian, Zucchini | 1 Comment

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