8 minute read
Breakfast & Brunch
“Daddy” Waffles
From the kitchen of Perry Ohren
So let me be clear, this is what my kids call them. It emanates way back when from the Tassajara Bread Book. I’ve been making these for 30 years. Ingredients: Directions:
3 egg yolks ¼ cup canola oil 1 ¼ cups milk (I mostly use buttermilk, but any milk, or what the kids call “milk” nowadays (coconut, almond…], can work) 1 Tbs vanilla 2 cups flour/dry ingredients (any combination of these or others will work/knock yourself out) I use: 1 cup unbleached white flour ½ cup whole wheat flour ½ cup cornmeal 1 Tbs baking powder Pinch of salt 3 very ripe bananas Mix together (with a mixer if you are so inclined, but a fork works well for me): egg yolks, canola oil, milk, vanilla Stir all dry ingredients into above. Mash bananas and stir into above. (If you don’t like bananas take a pass on this, but I think it’s bananas which put the Daddy into the Daddy Waffle.) Beat egg whites until peaks are stiff and fold this into the above. (I know this is fussy, but it makes for a better and fluffier waffle. Having written that, 24 out of 25 times I don’t do this and simply use 3 eggs instead of 3 egg yolks above. Please don’t tell anyone.) Use your waffle iron if you know how. I serve this with lots of butter, toasted pecans and real maple syrup. Whipped cream and sliced strawberries and chocolate chips have made appearances. Some like yogurt too. If you use non maple syrup on these, please don’t let me know. Leftover batter can be made into pancake batter by adding more liquid. The whole recipe can be a pancake recipe if you change the 1 1/4 cups of “milk” to 2 cups.
Lemon Pancake
From the kitchen of Shari-Beth Goldman
Ingredients:
3 eggs ½ cup flour ½ cup milk Nutmeg 4 Tbs unsalted butter 1 lemon Powdered (Confectioner’s) sugar
Directions:
Preheat oven to 425°F
Place 4 Tbs butter in an oven-proof non-stick 10” skillet (cast iron is great!) and allow to melt in preheating oven, removing when just melted. Meanwhile beat eggs with milk. Add flour and whisk until lumps are broken up. Add nutmeg to taste. Pour batter into skillet with melted butter and bake for 10 minutes. Meanwhile, juice the lemon. Remove from oven and sprinkle generously to taste with powdered sugar, then return to oven for 2-3 minutes.
Remove from oven and pour on the lemon juice. Cut in half and serve on two plates, evenly dividing remaining pan juices on top.
Cheese and Tuna Strata
From the kitchen of Linda Klein
Ingredients:
12 slices white bread (trim crust and butter both sides) 2 7 oz cans of tuna 6 slices American cheese 6 eggs 3 cups whole milk ½ tsp salt 1/8 tsp pepper 1 tsp onion flakes
Directions:
Grease a rectangular baking pan well (7x11). Arrange 6 slices of bread in bottom of pan. Drain and flake fish.
Cover each slice of bread with fish and sprinkle with onion flakes. Place 1 slice of cheese on top of fish, then cover with another slice of bread.
Beat eggs well and add milk, salt and pepper. Pour mixture over sandwiches and let stand at room temperature for 30 minutes. Bake at 325°F for 1 hour or until lightly browned.
Serves 6
Egg Souffle
From the kitchen of Linda Klein
Ingredients:
4 oz American cheese, sliced or shredded 2 Tbs powdered milk ½ tsp salt 6 eggs, beaten Green peppers (optional) Mushrooms (optional, but in my house an absolute MUST) 2 Tbs margarine 1 Tbs ground mustard 1/3 cup water
Directions:
Arrange cheese on bottom of 9 inch pie pan or 9x12 baking dish. Dot with half the margarine. Mix milk, mustard and salt together. Gradually add water and beat until smooth.
Pour half of liquid on cheese. Add beaten eggs, rest of liquid and margarine. Bake at 350°F for 25-30 minutes until golden brown and puffy.
Banana Bread Breakfast
Mug Cake (Gluten free/vegetarian) Recipe from the kitchen of Amy Newman
Ingredients:
Nonstick cooking spray 1 large banana (better if slightly ripe) 1 large egg 3 Tbs almond flour 1 packet stevia ¼ tsp ground cinnamon 2 tsp semisweet chocolate chips (or chopped walnuts – or both)
Directions:
Coat the inside of a microwave-safe mug with spray. Add banana to mug; mash with a fork. Add egg; lightly beat with fork. Add almond flour, stevia (if desired) and cinnamon. Stir until well incorporated. Add chocolate chips; mix well Microwave on high for 2 to 3 minutes. Serve warm.
Tater tot breakfast casserole
From the kitchen of Lindsay Leder
Ingredients:
1 yellow onion diced 1 red bell pepper seeded and diced 1 green pepper seeded and diced 2 ½ cups shredded Cheddar cheese 1 1/2 lbs precooked sausage chopped (I use chicken sausage) 32 oz frozen tater tots 6 large eggs 1 ½ cup milk ½ tsp ground black pepper ½ tsp garlic powder ¼ tsp salt
Directions:
Preheat oven to 350°F and grease a 9x13 dish with non-stick spray. In a skillet over medium-high heat, cook sausage for 3 minutes stirring occasionally. Add the diced onion and peppers in the skillet and cook another 5 minutes or so until the sausage is cooked and the onions are translucent.
Once cooked, add sausage, onions, and peppers in your baking dish with 2 cups of cheese. Mix together eggs, milk, pepper, garlic powder and salt and pour into the baking dish. Place tater tots on top of the egg mix Bake for 40-45 minutes, remove from oven and sprinkle with remaining 1/2 cup of cheese and bake fore another 5 minutes or until melted. Add scallions to garnish.
Passover French Toast
From the kitchen of Ilana Woronoff
Ingredients:
2 ½ cups flour (spoon & leveled) 4 slices of Manischewitz Sponge Cake 2 eggs ½ tsp cinnamon, more to taste 1 Tbs butter
Directions:
Make 1 “Manischewitz Sponge Cake” and let completely cool. Cut 4 slices of sponge cake (about 1 inch thick).
Whisk together eggs and cinnamon. Heat butter in a frying pan, over medium heat.
Quickly dunk 1 slice of sponge cake in egg mixture and quickly flip over, put sponge cake slice in a frying pan. Fry sponge cake on medium heat, pressing down with a spatula frequently Flip sponge cake once golden brown, fry until the second side of sponge cake is golden brown. Repeat steps 5-7 with each piece of sponge cake. Enjoy immediately. Can be stored in a Ziploc bag or wrapped in foil in the fridge, and reheated in the microwave.
Serving suggestion: enjoy with Kosher for Passover Maple Syrup.
Challah (Dakota)
From the kitchen of Lynn Breuer
Ingredients:
1 ½ cups warm waterdivided 7 + cups flour ¼ cup plus 2 tsp sugar-divided 2 tsp salt 2 Tbs instant yeast ¼ cup honey 2/3 cup vegetable oil 4 eggs + 1 for top Poppy seeds if desired
Directions:
Combine 1 cup warm water and 2 tsp of sugar in a bowl. Sprinkle yeast on top, swirl to combine & let sit for 5 minutes.
Mix flour, salt and remaining sugar in the bowl of stand mixer and combine.
In a separate bowl mix remaining water, honey, oil and eggs. When yeast is proofed add it to dry ingredients immediately followed by wet ingredients. Stir or mix on low to combine, about 30 seconds. Switch to the dough hook and knead on low 7-10 minutes incorporating all flour from the bottom of the bowl, or by hand until dough is smooth and no longer sticky, adding flour lightly if needed. Place the dough in a large, oiled bowl covered with a damp towel and let rise at room temperature until doubled in size, about 2 to 2 ½ hours at which time the dough should be soft.
Challah (Dakota) Continued
From the kitchen of Lynn Breuer
Ingredients: Directions:
Divide the dough in half to make 2 challahs and braid as desired. Place each loaf on its own parchment lined baking sheet and brush with a beaten egg. Preheat oven to 340°F while loaves rise for an additional 30 minutes.
Bake for 30–34 minutes until golden. When fully baked tapping on the bottom of the loaf should make hollow sound. Divide each half into three pieces and braid.
For a round braided challah, divide one of the loaves into two balls and roll each into long rolls about 18 inches in length. Twist them around each other until you have 1 long, twisted rope then pinch the ends together. Form a spiral, tucking the ends if needed.
Optional: If desired, add 1 ¼ cup raisins and incorporate in dough before rising.
Oatmeal Cups with Yogurt and Fruit
From the kitchen of Lindsay Leder
www.domestically-speaking.com/oatmeal-cups-with-yogurt-and-fruit/ Easy recipe that looks great on the table for brunch! Ingredients: Directions:
1 1/4 cups quick cooking oats 1/4 cup unsweetened applesauce 2 Tbs honey 1 Tbs chia seeds (can be left out- I don’t use them) 1 tsp cinnamon 1/4 tsp salt Yogurt of your choice Fruit of your choice Cooking spray Preheat oven to 350°F.
Add the oats, applesauce, honey, chia seeds (if using), cinnamon and salt to a bowl and mix until combined.
Spray muffin tins with cooking spray. Evenly disperse the mixture in 6 muffin tins.
Use your fingers or a spoon to press the mixture into the sides and base of the muffin tin.
Bake for 12-13 minutes.
Let it cool in the muffin tin for about 10 minutes before using a butter knife to remove the oatmeal cups. Let the cups cool completely before filling with yogurt and fruit.
