Breakfast

Valentine's Day Recipes

Wednesday, April 27, 2011
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Heat things up this Valentine’s Day with these decadent chocolate recipes from America’s Test Kitchen:

Chocolate Covered Strawberries
Chocolate Chewies
Chocolate-Raspberry Torte

Join Chris Kimball and the test cooks on America’s Test Kitchen as they solve everyday cooking problems and bring you useful equipment reviews, trusted taste tests, and foolproof recipes. 

Gluten-Free Buttermilk Pancakes

By Susie Middleton   |   Wednesday, December 14, 2011
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butternut squash stew
 

Even if you don’t have a gluten intolerance, you’ll find the tender, fluffy, and flavorful Gluten-Free Buttermilk Pancakes in this recipe irresistible! Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond meal.

Serves: 4

Ingredients
4-3/4 oz. (1 cup) brown rice flour
1-1/2 oz. (1/3 cup) almond meal
1 Tbs. cornstarch
2 tsp. baking powder
1/2 tsp. table salt
1 cup low-fat buttermilk
2 large eggs
1 Tbs. canola oil
1 Tbs. honey
1 tsp. pure vanilla extract
Cooking spray
Pure maple syrup, for serving

Directions
Heat the oven to 200°F.

In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt. In a medium bowl, whisk the buttermilk, eggs, canola oil, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.

Coat a large nonstick griddle or skillet with cooking spray and heat over medium-low heat until hot. Working in batches, ladle a scant 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading. Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more. Transfer to a large baking sheet and keep warm in the oven. Spray the griddle with a fresh coating of oil between each batch.

Serve the pancakes with the maple syrup.

Nutrition information (per serving):
Calories (kcal): 100; Fat (g): 4; Fat Calories (kcal): 40; Saturated Fat (g): .5; Protein (g): 3; Monounsaturated Fat (g): 1; Carbohydrates (g): 12; Polyunsaturated Fat (g): .5; Sodium (mg): 200; Cholesterol (mg): 30; Fiber (g): 1;

 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.

Dutch Baby

By Amy Traverso   |   Tuesday, October 18, 2011
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Dutch Baby (Squire Fox)

Also called a German pancake, this egg-leavened breakfast dish is like a sweeter version of Yorkshire pudding and a close cousin of the popover. I love it because it solves my eternal breakfast dilemma, providing the sweetness of pancakes, without the sleepiness that follows an all-carb feast. It also takes very little time to make, but looks so impressive, all golden and puffed up, when you bring it to the table.

Apple Notes: A sweeter apple pleases my morning taste buds better than an acidic one. Favorite firm-sweet varieties include Baldwin, Ginger Gold, Gravenstein, Honeycrisp, Jazz, and Piñata. Equipment: 12-inch cast iron or other heavy-bottomed skillet

Makes: 4 servings
Active time: 20 minutes
Total time: 35 minutes

Ingredients
¾ cup (110 g) all-purpose flour
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
1 teaspoon kosher salt
3 tablespoons (43 g) unsalted butter
1½ large firm-sweet apples (about 12 ounces total; see Apple Notes) peeled, cored, and cut into ?-inch-thick rings
5 large eggs
1 cup (240 ml) whole or 2% milk
Confectioners' sugar for sprinkling
Lemon wedges

Directions
1. Sift the flour into a medium bowl, then stir in the sugar, cinnamon, and salt. In a separate bowl, whisk together the eggs and milk for about 1 minute; the mixture should be frothy and drizzle from the whisk in a thin stream. Set aside.

2. Preheat the oven to 425ºF and set a rack in the middle position. Melt the butter in a skillet over medium heat. Lay the apple slices in the butter and cook, without stirring, for 2 minutes. Gently flip the slices and cook until tender, about 2 more minutes.

3. Working quickly, add the flour mixture to the egg mixture and whisk just to combine. Pour the batter into the hot skillet with the apples, then transfer the skillet to the oven. Bake until the pancake is puffed and golden, 10 to 14 minutes. Sprinkle with confectioners' sugar and serve immediately from the skillet, with lemon wedges to squirt over the top.

Free-Form Apple-Pear-Cranberry Tart
Quick Bread-and-Butter Apple Pickles

 


Main Greater Boston story

 

Reprinted from The Apple Lover's Cookbook by Amy Traverso
Copyright © 2011 by Amy Traverso
Photograph © 2011 by Squire Fox
With the permission of the publisher, W.W. Norton & Company, Inc.

Buttermilk and Banana Pancakes By Annie Copps

Thursday, May 26, 2011
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banana pancakes

I confess, I am not a morning person, but making pancakes is worth getting up for. My nephew James and I have also discovered that these will taste much better if you have not showered and are still in your pajamas—really. This is a pretty standard pancake recipe. In the summer I make these with blueberries and peaches.

Yield: 2 dozen pancakes

Ingredients
3 cups flour
1 tablespoon plus a pinch baking powder
2 teaspoons sugar
1 teaspoon salt
2 large eggs
1 quart buttermilk
6 tablespoons unsalted butter, melted
2 bananas, sliced into about 20 rounds
3 tablespoons unsalted butter
1 cup warm maple syrup

Directions
In a medium bowl, whisk dry ingredients. In a separate large bowl, whisk eggs. Whisk in buttermilk and butter. Whisk in the dry mix-just until incorporated—do not overmix. Let rest 5 minutes.

Heat a large nonstick saute or griddle pan to medium (about 350 degrees). Melt enough butter to spread a thin even film over the surface of the pan. Ladle about ¼ cup of batter per pancake into the pan and let it spread into a round. Let the pancake cook about 30 seconds.

Place 4 or 5 pieces of sliced banana onto the pancake and let cook until bubbles break the surface. Gently flip and cook about 1 minute (or until golden brown) on the other side. Serve with warm maple syrup.

(Courtesy: Yankee Magazine)
___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Irish Soda Bread By Annie Copps

Monday, March 14, 2011
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sliced irish soda bread

Any leprechaun of note will tell you that the key to good soda bread is not to get yourself or the dough overworked in the process. Kind of like a giant biscuit, soda bread is easy and quick to make, but if not made properly it can be dry and tough, or undercooked in the middle. The line between a pleasant pastry fit for a smear of butter and jam and a leaden block of cooked flour fit for the garbage bin, can be a fine one.

Like any dough or batter, gluten, the protein in flour (activated by water) gives baked goods their structure. In the case of traditional bread, the gluten needs to be worked into long strands, via kneading, so that hot air can get in between those strands and puff it up. In the case of cakes, muffins, and “quick” breads it is important to mix the ingredients together, just until they are combined and holding together so things don’t get too tough inside.

Traditional Irish soda bread is made from only four ingredients: flour, baking soda, salt, and milk, for this recipe I added some baking powder, to really keep things light. Whisk together some flour, sugar, baking powder and baking soda. Add in melted butter, caraway seeds, and some golden raisins. In a separate bowl combine some buttermilk and egg and combined JUST until incorporated—remember, don’t overwork things. Form into a round and make an “X” on top. Bake and you’ve got yourself a pot of gold waiting to come out of the oven.

Yield: One loaf
Total time: 1 hour 15 minutes; active time: 30 minutes

Ingredients
3 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons unsalted butter (1/2 stick), melted
2 tablespoons caraway seeds, optional
1 cup golden raisins
1 cup buttermilk
1 egg

Directions
Heat oven to 350 degrees.

In a standing mixer with a paddle attachment, bowl, combine flour, sugar, baking powder, soda, and salt. Add butter, caraway (if using) and raisins; combine just until incorporated.

In a small bowl, whisk together buttermilk and egg; add to dough and mix just until incorporated. Turn dough onto a lightly floured work surface and fold it over onto itself 2 or 3 times, shaping it into a round, 8-inch loaf. Transfer loaf to a parchment or silpat lined baking sheet. Score an “X” on the top of the dough. Bake 45 minutes until well-browned and a toothpick plunged into the center emerges clean.

Remove to a wire rack to cool completely before slicing. Serve with butter and your favorite jam or preserves.

Baking Soda and Baking Powder
Both baking soda and baking powder are variations on sodium bicarbonate which produces carbon dioxide, which gives baked goods a bit of rise.

Baking Soda
Baking soda is pure sodium bicarbonate. And is a quick to cause bubbles when combined with moisture, especially when heated.

Baking Powder
Baking powder contains sodium bicarbonate, as well as cream of tartar (an acidic) and cornstarch (which keeps things dry). Baking powder has a bit more staying power without as much acidity.

(Courtesy: Yankee Magazine)

___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Homemade Granola
By Annie Copps

Friday, August 6, 2010
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Monday through Friday, I eat breakfast on the go—usually a cup of coffee and a bowl of yogurt with granola. Store bought granola can have some hidden ingredients, too much salt, and sugar as well as extra calories that may not be the best way for you to start the day.

Preparation Time: 20 minutes
Start to Finish Time: 1.5 hours
Yield: about 5 cups

Ingredients
3 cups rolled oats
1 cup whole almonds
3/4 cup shredded coconut
1/3 cup plus 2 tablespoons dark brown sugar
1/3 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon kosher or sea salt
1 cup raisins or chopped dried cherries

Directions
Heat oven to 250.° In a large bowl, combine all ingredients except raisins (or cherries); make sure oats, almonds, and coconut are well coated with sugar, syrup, and oil. Spread out on one large baking sheet (or two small sheets). Bake 1 hour, stirring every 15 minutes for even browning.

Remove the sheet from the oven and let cool on wire racks. Scoop or pour granola into a large bowl, add raisins or cherries, and mix well. Store in well-sealed containers at room temperature up to two weeks.

(Courtesy: Yankee Magazine)
___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

About the Authors
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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