Archive | Breakfast

Cleansing Green Juice for Two

cleansingGreenJuice
Morning green juice, kale, celery, carrots and ginger. Riverbend Café, G.B.

2 large Granny Smith apples
4–5 celery stalks
5–6 carrot sticks
¼-½ bunch parsley
1 nub of ginger

Clean all with a vegetable brush. Do not peel. Process in a juicer according to your juicer’s instructions. Drink up and feel the healing power of the nutrients being absorbed right into your body.

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Helga’s Preserve “Recipe”

Recipe courtesy of Helga S. Orthofer

Yield: 4 quarts

4 pounds each sugar and choice of fruit, cleaned and chopped (Discard anything you won’t eat, like pits!)

Put it in a large sauce pot, cover and let rest overnight on the kitchen counter.

Cook for ½ hour or so, slow boil until thickened.

Taste it. If the fruit is too sweet, add freshsqueezed lemon juice and pulp; if too sour, add more sugar.

Clean the jars and place in boiling water. Remove jars one at a time.

Add the piping hot, still boiling fruit and sugar mixture to each jar.

Cover immediately and listen for the pop of the lid that confirms a tight seal has been formed.

And then set the jars up in the studio and paint to your heart’s content.

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Lox, Eggs and Onions

loxEggs

Breakfast, lunch or dinner—always a winner. A standby for Passover entertaining.

This recipe is done for 1 portion, allowing for a crepe appearance when serving. For a large group, increase proportionally. Use a substantial fry pan and either form a large crepe, slicing to serve, or after adding the salmon, scramble away!

1 tablespoon butter
1/3 cup sliced sweet onion
2 eggs
2 tablespoons goat cheese (Monterey Chevre with chives and garlic is local, available and terrific)
1 teaspoon fresh dill
1/2 ounce smoked salmon (lox), cut into thin strips

Melt butter in a small omelet pan over medium-high heat.

Sauté onions until soft and lightly colored.

Beat eggs with goat cheese until well blended; it’s easier if the cheese is at room temperature.

Mix in 2/3 teaspoon of dill.

Pour egg mixture in pan over sautéed onions. Swirl pan to spread mixture evenly.

Reduce heat to medium-low and cook until eggs are not quite set on top; they should slide in pan and not stick.

Place lox strips on top of eggs, like peppers on a pizza. Gently lift ¹/3 of egg mixture, folding toward the center. Repeat on opposite side, forming a crepe shape.

If you prefer your eggs not runny, increase heat to medium high for 2 to 3 minutes, until you see eggs puff up.… Read the rest

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Matzah Brei

matzaBrei

Matzah brei means fried matzo in Yiddish.

This Passover breakfast tradition is the taste of scrambled eggs with toast all in one. The following is for two portions. It can easily be doubled, tripled, etc., but be sure to use a fry pan large enough to spread out the mixture.

4 sheets matzo
½ cup water, cold to room temperature
4 eggs, beaten
3 tablespoons butter

In a mixing bowl, break matzo sheets into 2- to 3-inch pieces; shape and size does not matter. This is a good job for one of the kids.

Pour water over matzo and combine by hand of the same kid. Allow to soak for about 3–5 minutes. When the matzo is moist and partially softened, pour off excess water, pressing gently into matzo. Add eggs into bowl and mix gently with a fork, allowing to soak for 5 minutes.

In a fry pan on low heat, melt butter.

Turn heat to medium and pour in egg-matzo mixture. Fry like an omelet for about 5 minutes, until bottom is golden brown. Turn over, lower heat and continue to fry for an additional 3–5 minutes, until brown.

Using the side of a wooden spoon, break up the matzah brei into various size chunks.… Read the rest

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Berkshire Apple Pancake

Good Morning Santa 

berkshireApplePancake

from The Red Lion Inn Cookbook Courtesy of Executive Chef Brian Alberg The Red Lion Inn, Stockbridge RedLionInn.com

3 apples, peeled and cored (Chef uses Hilltop Orchard Macintosh.)
¼ cup light brown sugar, firmly packed
3 eggs, beaten
3 cups flour
1½ tablespoons baking powder
¾ teaspoon salt
5 tablespoons sugar
2 cups milk (Chef uses Highlawn Farm.)
¾ teaspoon vanilla
¾ teaspoon ground cinnamon
5 tablespoons butter (Chef uses Ronnybrook Dairy.)
Butter and warm maple syrup for serving (Chef uses Ioka Valley Farm.)

Preheat oven to 350°.

Coarsely chop apples and mix with brown sugar; set aside.

Mix the eggs, flour, baking powder, salt, sugar, milk, vanilla and cinnamon; beat lightly only until incorporated, small amount of lumps are OK.

Melt butter in an 8-inch ovenproof nonstick fry pan or cast-iron skillet; add apple mixture and sauté for 2–3 minutes over medium heat.

Spread apples evenly on bottom of pan. Add batter to cover and simmer 4–5 minutes.

When batter is set enough to turn, flip and simmer 4–5 minutes.

Place in oven for 15–20 minutes. Take out and let rest 5–10 minutes. Cut into wedges and serve with butter and warm maple syrup.

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mornGloryMuffin

Wheat-Free Morning Glory Muffin

Haven’s Café & Bakery, Lenox

mornGloryMuffin

Yield: 12 muffins

  • 5 eggs
  • 1 cup rice bran oil
  • 2 teaspoons vanilla extract
  • 2 cups rice flour
  • 1¼ cups sugar
  • 1 cup oats
  • 1 cup unsweetened, flaked coconut
  • 1 cup golden raisins 1 apple, grated
  • 2 cups grated carrot
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt

Preheat oven to 350°.

Grease or line a standard muffin tin with paper baking cups. In a medium mixing bowl, whisk together the eggs, oil and vanilla extract.

In a separate bowl, mix together all of the other ingredients. Add wet mixture to the dry mixture. Mix until batter is evenly moistened. Fill muffin cups ¾ of the way. Bake 20 to 24 minutes.

Muffins are done when a toothpick inserted into the center of the muffin comes out clean.

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blueberryScone1

Blueberry-Lemon Einkorn-Oat Scones

blueberryScone1

I love to make scones of every kind and can do it every day, but for my own personal snacking it doesn’t get any better than these scones. They don’t need jam or butter; they are sweet and satisfying just the way they are. I’m happy to say that they are just as delicious or more made with Einkorn flour, but wheat flour works fine if you’ve haven’t got any Einkorn yet! I’ve done many variations: blueberrylemon, cranberry-orange, candied ginger, apple and cinnamon, banana- chocolate chip. You can put the fruit of your choice and make the glaze to complement it (a plain glaze with some buttermilk and powdered sugar is nice when you want something neutral). This is one of the few places where baking intersects with cooking in the sense that you can go off on your own a bit, so enjoy it!

  • 3 cups Einkorn (or all-purpose) flour
  • 1and 1/2 cups quick-cooking oats
  • 2/3 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 sticks plus 1 tablespoon cold butter, cut into small cubes
  • 1 and 1/2 cups buttermilk, cold and well-shaken
  • 1 and 1/2 cups wild blueberries (I prefer to use frozen berries here, as they keep the dough cold for longer while you’re working with it!)

Preheat oven to 375°F.… Read the rest

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bananaMuffins

Stephanie Caul’s Gluten- Dairy- Egg- Nut- Free Banana Muffins

bananaMuffins

  • 2 cups brown rice flour mix (see below)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 ripe bananas
  • 2/3 cup brown sugar
  • 2 tablespoons powdered sugar
  • 2/3 cup oil of your choice
  • 2/3 cup applesauce, unsweetened

Whisk dry ingredients in one bowl, mixing by hand. In another bowl, mash bananas with both sugars. Add oil.

Add dry ingredients. Finish by folding in applesauce. Do not over-mix. Bake at 350° for approximately 20 minutes; check middle with toothpick.

Brown rice flour mix:

Note: This recipe makes 3 cups but you only need 2 for the muffins.

Stephanie suggests using the mix in other recipes, so save the remainder, but refrigerate for freshness.

  • 2 cups brown rice flour
  • 1/3 cup potato starch
  • 2/3 cup tapioca flour

Blend using the paddle attachment of a mixer for a few minutes to make sure it is evenly distributed.

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