Orange Quinoa Pancakes

whole grain pancakes breakfast

Sometimes, when it snows, I crave warm, comforting winter foods.  Spicy soups, hearty stews, cheesy quiches, and yes, syrup-drenched pancakes.  Other times, mid-snow storm, I’ll find myself with a hankering for summer sweetness.  I’ve been known to bake up a batch of blueberry corn muffins in a blizzard, and always keep a pint of strawberry ice cream in the freezer for snow days.

I spent the last week in Florida for work, and came home yesterday to this winter wonderland. Sweet, juicy oranges and pretty pink grapefruits were everywhere in Florida. So, of course, I stuffed a few in my suitcase. I’m glad I did because as soon as I got home, I was craving the sunny, bright orange flavor. But, as expected, I was also in the mood for a hearty winter breakfast.

These orange quinoa pancakes fit the bill. They are both sweet and nutty. The hearty texture fills my belly and fortifies me against January weather, while the light orange flavor gives me hope that summer is out there, months away, but out there – eventually. Full of protein, fiber and vitamin C, these delicious little pancakes provide enough power to propel me through shovelling the driveway.  (OK, actually, Jeff does most of the shovelling around here, but after a few pancakes, I certainly could get out there and clear the sidewalks!)

I love quinoa, and often cook up a big batch all at once.  Leftover cooked quinoa is great in pancakes, of course, but also adds bulk to salads, makes for a tasty omelet filling, and is delicious as a breakfast porridge when heated with a bit of milk and honey. You could certainly play around with the flavors here, and other fruits as well.  Adding some banana slices and a handful of raisins to the pancake batter would be yummy. But for today, I’m all about the Florida citrus! These pancakes don’t have much sugar, but if your oranges are good and sweet, just a tiny drizzle of honey is all it should take. 

protein breakfast fruit vegetarian

Orange Quinoa Pancakes

Serves 4

3/4 cup all-purpose flour

1/4 cup whole wheat flour

2 teaspoons baking powder

pinch of salt

2 tablespoons sugar

1/4 teaspoon ground cinnamon

1 cup milk

2 tablespoons vegetable oil (plus extra for the pan)

1 egg

1 cup cooked quinoa

2 large oranges

2 tablespoons honey

Sift together the flours, baking powder, salt, sugar and cinnamon.  In another bowl, wisk together the milk, oil and egg.  Stir the dry ingredients into the wet, and stir in the quinoa.  Zest both of the oranges, avoiding the white pith, and add the orange zest to the batter.  Set the batter aside and let it rest for a few minutes.  Meanwhile, peel the remaining pith from the oranges, and cut the orange segments between the membranes, into little slices. Drizzle the orange segments with the honey and set aside. Heat a greased nonstick skillet (or griddle) over medium heat.  Spoon a scant 1/4 cup of batter per pancake into the heated greased pan and cook until the edges firm.  Flip and cook another two minutes until golden. Continue to cook the pancakes in batches.  Serve warm topped with the orange and honey mixture.

Published in: on January 21, 2012 at 7:55 pm  Comments (13)  
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Meyer Lemon Marmalade

marmalade

I did a little happy dance this week when I found meyer lemons on sale at Whole Foods.  I’m not kidding, I really did jump around and wiggle a bit – until I realized that my husband was pretending not to know me. 

When I got home with a few dozen meyer lemons, it occurred to me that I had no plan for what to DO with them.  I made a lovely, simple arugula and pine nut salad dressed with meyer lemon juice and olive oil.  I added a hefty sprinkle of meyer lemon zest to a bowl of wild rice. Then I thought about making sorbet, but realized I had no room in my freezer. And yesterday, I suggested lemon chiffon pie, to which my husband turned up his nose.  

citrus

So this afternoon, with a pile of meyer lemons, and a desperate desire to avoid the mall, I decided to experiment with making meyer lemon marmalade as a Hanukkah gift for my step-dad.  My step-dad has a thing for lemons in any form, and at any given time may have three or four open jars of marmalade in the fridge.   A match made in heaven! 

I’ve never had much luck with marmalade before.  Typically, marmalade requires boiling the peel of the fruit and discarding the boiling liquid multiple times before combining the pre-boiled peel with the juice, pulp, water and sugar to cook.  This process is, frankly, a pain in the butt.  I get impatient.  I skip a boiling step.  My marmalade tastes so bitter you may as well spread some soap on your toast.

But meyer lemons are different.  These bright yellow beauties are sweeter and have a thinner peel than your typical grocery store lemons, thinner, in fact, than most citrus fruits.  With minimal pith, the meyer lemon as a whole is less bitter.  Plus, that thin peel cooks quickly, making the extra boiling steps unnecessary in this marmalade.  That’s not to say that this marmalade is all sweetness and no bitterness.  Not at all.  I think the balance here is quite lovely.  But be warned; this is a true marmalade, as bitter as it is sweet.

meyer lemons

This marmalade makes a pretty gift for the lemon-lovers in your life.  It’s a great holiday hostess gift, and would be a wonderful addition to a holiday brunch spread.  I happen to like it best with whipped cream cheese on pumpernickel toast.  It would also be nice as a topping for buttermilk pancakes, or stirred into oatmeal along with some sweetened dried cranberries.  Or, if you want to get all fancy, serve it with clotted cream and fresh baked scones.

marmalade

Meyer Lemon Marmalade

Makes about 2 cups

6 meyer lemons

2 cups water

1 1/2  cups sugar

Rinse the lemons.  Slice them very thinly with a sharp knife, and discard any seeds.  Very thinly slice the 12 end pieces and then quarter each of the center slices. Transfer the sliced lemons and any accumulated juices to a medium saucepan.  Add the water and bring to a boil. Boil for five minutes. Stir in the sugar and continue to stir until the sugar dissolves, about a minute.  Then reduce the heat to medium low and simmer, stirring every so often, for about 30 minutes.  Toward the end of the cooking time, keep a close watch on the marmalade.  It is done when a dollop placed on a very cold plate (stick a plate in the freezer for this) gels and holds its shape.  If it is runny, continue to cook for a minute or two more and try the cold plate test again.  Spoon the marmalade into jars and either refrigerate or process in boiling water for 10 minutes to preserve.

Published in: on December 18, 2011 at 4:36 pm  Comments (12)  
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Good Living for Breakfast: Pear, Yogurt, and Feta Frittata

greek yogurt frittata

On day two without electricity here in chilly Connecticut, I began to dream of the sea.  On day three, I saw sparkling azure water and white Cycladic houses perched on craggy cliffs. By day four I was imagining myself relaxing in the sunshine on a balcony high above the Mediterranean, sipping coffee from a dainty espresso cup and munching honey-drenched loukamades. By the time the power came back,  five days after our freak fall snowstorm, the Greek Isles were calling my name. 

Enjoying a leisurely breakfast on that hilltop hotel balcony, with the sea breeze in my hair and the scent of Greek coffee filling my nose - now that would be good living!  And with impeccable timing, the folks at Fage Total (makers of luscious, creamy, healthy Greek yogurt), through the magic of Foodbuzz, have asked a handful of bloggers to weigh in on the concept of “good living.”

It would be easy to live the good life on a sun-drenched Mediterranean beach.   But here’s the thing: I’m not in Greece.  And neither are you (well, most of you).  We’re here, in our own real world lives, where we don’t eat breakfast off cobalt porcelain while lounging on hotel balconies. If you’re like me you make a mad dash to work and scarf down breakfast at your desk.  Or maybe you devour a granola bar while driving carpool, or grab a donut from the drive-through.  Despite our busy schedules, good living shouldn’t be reserved for vacation.

I’m on a mission to make good living happen every day.  And I’m starting with breakfast.

fage total frittata recipe

Turning my desk into a cafe in Mykonos may not be realistic, but I can certainly do better than a handful of cereal on a napkin and a paper cup of coffee.  To me, good living is about enjoying the details.  It starts with a good coffee mug.  Mine is pink, heavy and just the right size.  Filled with hot coffee, its rounded shape keeps my cupped hands warm as I sip.  Real utensils, too, are worth the effort.  Although they have to be washed, they make a meal feel like a meal, something to be savored not simply consumed.  I have a stash of spoons, forks and cute little plates in my desk drawer that help me to enjoy the moment of my breakfast, however short.

Someday I might actually make time to eat breakfast at home, but for now, I have an arsenal of quick portable breakfasts that still make me feel pampered. It’s no surprise that most of my favorite quick breakfasts include Greek yogurt – it’s creamy, decadent, and chock full of protein.    The possibilities are endless, but here are just a few of my favorite on-the-go or at work breakfasts:

pumpkin greek yogurt

-My Pumpkin Yogurt Breakfast Parfait 

-Fage 0%, fig jam, and toasted pine nuts layered in a portable container and sprinkled with cinnamon

-An egg, scrambled with a bit of chipotle hot sauce, rolled in a tortilla with canned black beans, a spoonful of Fage 0%, and a sprinkle of chopped fresh cilantro if you’re feeling fancy

-Fage 0%, a handful of dried cherries, and a few chocolate chips stirred into (instant or reheated) plain oatmeal

-Toasted ciabatta topped with Fage 2%, orange zest and strawberry jam

-A PB+J parfait: slightly warmed smooth peanut butter stirred into Fage 2%, layered with strawberry jam and sliced banana (and maybe even crumbled crisp bacon if you’re in an Elvis kind of mood!)

-A smoothie made of dried dates microwaved in a cup of orange juice, then whirred in a blender with Fage 2%, ice and honey

-This Pear, Yogurt and Feta Frittata!

This frittata is my latest breakfast obsession. It’s quick to make, so if you can spare a few minutes of sleep, it would be a great candidate for a leisurely at-home weekday breakfast.  But it reheats wonderfully, in either a toaster oven or a microwave, so it’s a perfect take-to-work option, assuming you have kitchen access on the job.  But even if you don’t, this frittata is delicious cold or at room temperature.  And if you’re really on the go, it is incredibly fantastic stuffed into a pita with an extra dollop of yogurt, a drizzle of honey, and even a handful of toasted nuts if you like.

fage total

I’ve always been a big fan of the sweet and salty combination.  The salty feta, tangy yogurt, sweet pear and earthy honey make for a fantastic taste experience.  What is really special here, though, is the texture of the eggs.  Adding yogurt to the egg mixture makes this frittata taste anything but healthy.  But it is healthy, and to my mind, good living requires nutrition as well as indulgence.  This frittata fits the bill; it tastes wonderful, looks beautiful, feels decadent and powers me through my morning.  And it works great for lunch or dinner too.  I should know since I just ate it for three meals in a row!

Pear, Yogurt and Feta Frittata

Serves 3-4

1 tablespoon olive oil

3 eggs

3 egg whites

6 ounces fat free Greek yogurt, divided

pinch of salt

pinch of freshly ground black pepper

1 small pear, thinly sliced

2 ounces feta cheese, crumbled

3 tablespoons honey

Preheat the oven to 375 degrees. Heat the oil in a nonstick oven-proof skillet over medium heat. Wisk the eggs, egg whites, and half of the yogurt together until smooth and no lumps remain (this can take a few minutes).  Stir in the salt and pepper. Add the egg mixture to the skillet and swirl slowly to make sure it settles evenly in the pan.  Quickly arrange the pear slices on top and then sprinkle with the cheese.  Transfer the skillet to the oven and cook until the egg is set and the cheese melts, about 10 minutes.  Remove the skillet from the oven and slide the frittata onto a serving plate (it should slide out easily). Drizzle the frittata with honey and serve with a dollop of the remaining yogurt. Delicious hot or cold!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

Published in: on November 6, 2011 at 12:00 pm  Comments (16)  
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Pumpkin Muffins/Cupcakes with Honey Walnut Cream Cheese Frosting

pumpkin cupcake

The cupcake versus muffin debate is as old as time.  Some say that frosting draws the line; cupcakes are frosted, muffins are not.  Others say it’s about the ratio of fat to flour. Still other folks claim it’s about using oil or melted butter (muffins) versus creamed sugar and butter (cupcakes).  I like this last one, I think, because fluffy creamed butter and sugar result in a more airy pastry. Which is why I’m having a hard time deciding if these pumpkin cuties are muffins or cupcakes. The frosting and soft crumb would indicate cupcakeness.  But the frosting could easily be served alongside as a spread, and the butter here is melted and moderate in amount, so I’m thinking it’s really more of a muffin.

In reality, it doesn’t matter.  They are delicious.  Whatever we call them, they are filled with fall flavor and pumpkin goodness, and I have no qualms about eating them any time of day.  They would be great for Halloween – for breakfast or dessert!

muffin with honey walnut cream cheese

While these Muffins/Cupcakes are lovely on their own, I think it’s the cream cheese icing that really makes them spectacular.  My mother-in-law and I share an obsesion for honey walnut cream cheese.  She came over for breakfast last week and I bought bagels and honey walnut cream cheese from our local bagel shop.  And then I ate up the rest of that cream cheese on graham crackers as a fabulous evening snack through the rest of the week.  And when I finished that tub of cream cheese, it occurred to me that I could easily make my own.  Just whip some cream cheese, a bit of honey, and a few toasted walnuts together and that’s it!  It’s fantastic on toast, on a banana, on waffles, and, of course, on pumpkin Muffins/Cupcakes.

pumpkin muffin with cream cheese

Pumpkin Muffins/Cupcakes With Honey Walnut Cream Cheese Frosting

makes 24

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

2 teaspoons pumpkin pie spice

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup applesauce

1/2 cup melted butter, cooled

4 eggs, beaten

1 can (15 oz) pumpkin puree

16 oz cream cheese, softened at room temperature

1/3 cup honey

1/4 cup chopped toasted walnuts

Preheat the oven to 350 degrees.  Grease two 12-cup muffin tins. Sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. In a separate bowl, wisk together the sugars, applesauce, butter, eggs, and pumpkin.  Add the dry ingredients and mix until well combined. Divide the batter among the muffin tins and bake 20-25 minutes until set.  Cool.

While the muffins/cupcakes cool, make the frosting. Beat the cream cheese with an electric mixer until fluffy.  Add in the honey to combine, and then the nuts.

Frost the cupcakes (or serve alongside the muffins!) and enjoy.

Published in: on October 28, 2011 at 6:25 pm  Comments (9)  
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Quinoa Banana Breakfast Porridge

hot breakfast cereal with quinoa and banana

I love fall for many reasons; bright orange leaves, crisp breezy weather, big Halloween pumpkins, and the amazing apple fritters sold at the cider mill down the road. Drool.  I have to limit myself to only a half-dozen per season or who knows what might happen.

This morning I remembered another (healthier) reason that I love fall – porridge.  Just the word porridge makes me feel all warm and cozy!  It conjures images of a roaring fires and fuzzy socks.  I rarely eat hot cereal in the summer months, but come fall, I start to crave a comforting bowl of chewy, nutty goodness. And quinoa makes for an extra nutty porridge, not to mention an extra nutritious breakfast.  Chock full of vitamins and protein, this is the real breakfast of champions.

If you haven’t jumped on the quinoa bandwagon yet, breakfast is a good time to do so.  The quinoa makes for a great texture here.  With oatmeal, grits and rice pudding I often feel the need for a bit of crunch, a few nuts or a sprinkle of granola.  But the quinoa provides such an interesting mouthfeel and so much robust flavor, that I find nuts unnecessary. Even so, some toasted almonds would be lovely sprinkled on top.  So would flaked coconut.  I went for a bit of extra sweetness with the chopped dates, but the possibilities are endless. And if two bananas for two servings sounds like a lot, well, it is.  But trust me.  Sweet silky bananas and fluffy, chewy quinoa are an alluring combination. 

hot breakfast cereal ingrediants

Quinoa Banana Breakfast Porridge

Serves 2

3/4 cup water

3/4 cup plain unsweetened almond milk

1/2 cup quinoa, rinsed

pinch of cardamom

1/4 teaspoon cinnamon

2 medium ripe bananas, chopped

1/4 cup chopped dried dates (optional)

In a small saucepan, bring the water and almond milk to a simmer.  Stir in the rinsed quinoa and the spices and reduce the heat to medium-low. Cook, stirring every so often, for about 15 minutes.  Add in the chopped bananas and cook, stirring, until most of the liquid is absorbed and the bananas chunks begin to break down.  Spoon into two bowls and top with the dates, if desired.  Serve hot.

Published in: on October 16, 2011 at 6:26 pm  Comments (12)  
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Coffee Cake Muffins

coffee cake

My grandmother’s coffee cake was iconic, a symbol of her vigilant hospitality. Nannie never failed to have a sweet treat available, fresh from the oven, any time of day. She would bake, not just because she loved to bake, but just in case a friend, a grandchild, or one of her sisters just happened to stop by. Like a boy scout, she was always prepared! And more often than not, it was her famed sour cream coffee cake that sat, cooling, on her kitchen counter.

I loved sitting at Nannie’s sunny kitchen table, my legs sticking to her white vinyl chairs as I sipped instant French vanilla cafe coffee and munched on cake.   Nannie usually served coffee cake as an afternoon treat; a little something to nibble while socializing with the ladies, an afterschool snack or a bribe for a juicy tidbit of good gossip.

sour cream coffee cake

But I haven’t made coffee cake in years.  Putting aside for a moment the fact that I don’t actually own a bunt pan, how often am I free midafternoon for a coffee and cake break anyway?  When was the last time I sat down at 4:00 p.m. to enjoy a cup of coffee, a slice of cake, and a bit of gossip?  I just put “invite girlfriends over for coffee and cake” on my to-do list, but the reality is that most of my mid-afternoon snacks are a granola bars scarfed down at my desk in between conference calls. 

And while coffee cake makes a lovely breakfast, the guilt associated with eating “cake” for breakfast is usually more than I can handle.  A big old slice of cake with my morning coffee doesn’t actually make for a greater sugar high than that muffin I bought yesterday morning, but it’s a mental block. So I stuck Nannie’s sour cream coffee cake batter in some muffin tins and the guilt disappeared! 

You could certainly add a cup of blueberries or a few chocolate chips to this batter.  But I like the pure, sweet simplicity of the naked cake and the texture of the nutty topping.

coffee cake muffin with nuts

Nannie’s Coffee Cake Muffins

Makes 12 large muffins

Cake:

1/2 pound (2 sticks) unsalted butter, soft

3/4 cup sugar

3 eggs

2 teaspoons vanilla extract

21/2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

pinch of salt

1 cup sour cream

1 cup chopped walnuts

Topping:

1 cup chopped walnuts

2 tablespoons unsalted butter, cold and cut in cubes

3/4 cup brown sugar

2 teaspoons ground cinnamon

Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar together until fluffy.  Add the eggs and vanilla extract and mix to combine. In a separate bowl, sift together the flour, baking powder, baking soda, and salt (don’t skip the sifting step, Nannie was big on sifting for a nice light crumb!) Stir half of the dry mixture into the wet mixture, add in the sour cream, and then the rest of the dry mixture.  Combine well. 

In a small bowl, mix together the topping ingredients with your fingers, rubbing the butter until it comes together and becomes crumbly. 

Spray a muffin tin with nonstick spray. Fill each muffin cup to almost half way, then  add about a tablespoon of the topping mixture, and then add more batter to fill each cup 3/4 full. Top the muffins with the remaining topping mixture.  Bake until a toothpick inserted in the cake comes out clean, about 30 minutes.

Published in: on September 18, 2011 at 6:39 pm  Comments (14)  
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Pumpkin Yogurt Breakfast Parfait

breakfast parfait

Labor Day is behind us, which means no more white pants, but lots more pumpkin goodness. 

I love this time of year.  Sweet corn and heirloom tomatoes are still abundant, but the homey scents of winter squash and cinnamon fill the kitchen.  And let’s be honest, white pants are totally still in the wardrobe! But so are lightweight sweaters and corduroy pants. 

I’m not quite ready to dive into a from-scratch pumpkin pie, but breakfast is a great way to ease into the season.  Pumpkin also happens to be super healthy, although most pumpkin-laced treats are filled with enough lovely butter and sugar to mask all those vitamins and fiber. But this not-too-sweet breakfast is decadent and beautiful despite the lack of butter.  And the best part is that is takes just five minutes – yes, five minutes!  Which means that even weekday breakfasts can be exciting, healthy, and pumpkin-filled.

Pumpkin Yogurt Breakfast Parfait

Serves 2

12 oz plain low fat Greek yogurt

1/2 cup canned pureed pumpkin (not pumpkin pie filling!)

1/4 teaspoon ground cinnamon

pinch of allspice

2 tablespoons honey

4 tablespoons chopped toasted walnuts, plus extra for garnish

4 tablespoons sweetened dried cranberries

In a small bowl, combine half of the yogurt with the pumpkin, cinnamon, allspice and  honey. Spoon a dollop of pumpkin yogurt into each of two glasses.  Top with a sprinkle of walnuts and dried cranberries.  Top with the plain yogurt, then the remaining walnuts and cranberries, and the remaining pumpkin yogurt. Garnish with additional walnuts if desired.

Published in: on September 5, 2011 at 6:29 pm  Comments (23)  
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Almond Muesli

bircher musali

I’d love to tell you all that I sit out on my deck each morning, savoring a steamy cup of coffee with frothed milk, leisurely reading the newspaper, thoroughly enjoying a three-course homemade breakfast on good china. But the truth is, I usually run out of the house with my hair still wet and scarf down breakfast at my desk. 

Which is why I have a bit of an obsession with hotel breakfasts; they are a calm, pleasurable, and relaxing way to start the day. And I especially love European hotel breakfasts.  A basket of flakey pastries, a big pot of coffee, and a buffet of flavorful cheeses, fresh fruits, and, best of all, bircher muesli. 

The Intercontinental in Bucharest, Romania makes a lovely, creamy bircher muesli.  So does a tiny Bed and Breakfast outside Bansko, Bulgaria.  A little Inn near Toulouse, France serves a version so wonderfully rich that no amount of tiny, fresh, sweet strawberries can turn these cream-laden oats into a healthy breakfast.

I’ve been experimenting for years, trying to recreate my favorite European breakfast experiences.  The very best traditional bircher muesli is usually made with oats, nuts, dried fruit, full-fat yogurt and heavy cream.  Perhaps it’s a difference in the yogurt, or my discomfort using more than a splash of cream in what should be a healthy breakfast, but I have never quite mastered bircher muesli.

I’ve tried combinations of yogurt, milk, apple juice, soy milk, and cream, some better than others.  In fact, soy milk was a surprising front runner. And then last weekend, I was wandering around Whole Foods with my friend Laran, who happens to be allergic to soy.  We were chatting about the merits of a portable breakfast when it occurred to me that, instead of soy milk,  almond milk might just be the thing to elevate my muesli. And I was right. All the creaminess, and no off flavor.  It may not be quite the traditional European bircher musali, but it is certainly a delicious, healthy, portable breakfast. 

I love that I can make this the night before, and then grab it out of the fridge as I start my mad dash to work in the morning. It would, of course, be just as tasty were I to spoon it into a pretty glass and savor each bite while admiring my sunny flower beds.

Almond Muesli

Serves 2

1 cup rolled oats

1 tablespoons oat bran

1/4 cup sliced almonds

1/4 cup  dried fruit (such as chopped apricot, cherries, raisins, etc)

1 cup unsweetened almond milk

2 tablespoons honey

1/2 teaspoon cardamom

2 cups fresh mixed berries

Stir all ingredients except the berries together in a bowl until well combined.  Cover and refrigerate overnight.  To serve, stir well and then spoon the muesli into bowls and top with plenty of berries.  This recipe doubles easily, and keeps well in the fridge for up to three days, but be sure to wait until the last minute to add the berries.

Published in: on August 14, 2011 at 5:34 pm  Comments (10)  
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A Simple Egg: My Favorite Lunch

chickens peck the ground

Thanks to all of this never-ending rain, New England has burst forth with dozens of shades of green. We spent last weekend in Vermont, puttering around dusty antique shops, wandering through grassy fields, and enjoying the emerald scenery.

Vermont Green Mountains

All of that pure, clean air and quiet stillness makes the simplest food taste spectacular.  Chocolate chip cookies are even more buttery, more crumbly, more salty-sweet. Farm fresh eggs taste sunny and rich.  And homemade bread that is grainy and dense sops up the yolk.  Everything tastes better on a farm. 

farm view

But even at home, eggs are my favorite indulgence and my go-to food when I’m eating alone.  Simply served with buttery toast points, there is nothing better than a fresh egg.  And with pretty green spears of asparagus overflowing from the market, my favorite spring lunch has become prosciutto wrapped asparagus twirled in a soft-boiled egg.

limoges egg cupThis isn’t so much a recipe as a suggestion, so use your imagination.  I happen to adore the earthy woodiness of wonderful, thick spears, but if you’re a fan of pencil-thin asparagus, certainly use those!  In fact, lovely mellow white asparagus would be wonderful here as well.  And if you don’t have prosciutto on hand, paper-thin slices of Italian soppressata would be a nice, spicy touch. 

hill farm inn VT

Soft Boiled Eggs With Prosciutto Wrapped Asparagus

Serves 2

1 bunch asparagus, trimmed (about 18 spears)

4 large eggs

2 ounces thinly sliced prosciutto

salt and freshly cracked black pepper

In a shallow pan, bring a few inches  of water to a simmer.  Add the asparagus and blanch for just two minutes. Drain the asparagus and plunge them in a bowl of ice water.

Meanwhile, in a saucepan, bring a few cups of water to a boil (enough to cover the eggs).  Reduce the heat to medium and carefully add the four eggs.  Boil for four minutes, then drain (if you like your eggs a bit less runny, or are worried about undercooked eggs, boil for five minutes).

Slice the prosciutto into strips.  Wrap the prosciutto strips around the asparagus. 

Serve two eggs per person.  Place the eggs in egg cups, carefully crack the tops off the eggs, sprinkle with salt and pepper, and serve with the prosciutto wrapped spears for dipping into the runny egg.

*We stayed at the wonderful Hill Farm Inn in Arlington, VT.  Head up there for beautiful scenery, adorable farm animals, and a fantastic country breakfast!

Published in: on May 24, 2011 at 7:28 pm  Comments (20)  
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Apricot Walnut Sour Cream Scones

apricot walnut sour cream scones

Are you setting your alarm for three o’clock Friday morning?

Me neither.

That’s what DVR is for.

I admit, I am kind of caught up in the royal wedding frenzy.  Who doesn’t love a wedding?  Actually… my brother.  He hates weddings.  But that’s because he is a party pooper who doesn’t like to dance and he isn’t a fan of cake (scary, I know).  Which is why my Mom and I are not inviting him to our Wedding High Tea.

Yep, we’re going to hang out in front of the television, watch our recording of William and Kate, and eat scones.  You should too.  Eat scones, I mean.

I might be tempted to go all out for Wedding High Tea… scones with clotted cream, tiny tea sandwiches filled with cucumber, salmon and watercress, little lemon tarts and chocolate truffles. But I’ll probably just make these apricot walnut sour cream scones because with apricots and walnuts, who needs more? They may be more New England than Ye Olde England, but they are certainly tasty.

I love the softness of sour cream scones.  The texture is luxurious, and the recipe is forgiving.  These scones are fantastic with a good cup of tea, which is convenient since tea is, of course, the whole point here.

I’m a huge fan of Harney & Sons loose leaf teas.  I just discovered their Paris tea, which truly does taste like the teas houses of Paris.  Years ago, I spent many lazy afternoons in a tiny Parisian teahouse near Rue Mouffetard writing letters, real letters, on real paper.  When was the last time you wrote a letter? This fruity black tea makes me want to write letters. And it will be wonderful with my apricot walnut sour cream scones.

What is your favorite tea?  Any other recommendations for what to drink at our Wedding High Tea?

Apricot Walnut Sour Cream Scones

Makes 8

For the scones:

2 cups flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of salt

5 tablespoons chilled unsalted butter

2/3 cup full fat sour cream

1 teaspoon vanilla extract

1/2 cup chopped walnuts, toasted

1/2 cup chopped dried apricots

For the topping:

1 teaspoon cinnamon

2 tablespoons flour

2 tablespoons brown sugar

2 tablespoons granulated sugar

2 tablespoons salted butter

 
Preheat the oven to 400 degrees.  Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl.  Cut the butter in small pieces and add to the flour mixture.  Rub the butter into the flour mixture with your fingers until no butter pieces are larger than a pea. Stir in the sour cream, vanilla, apricots, and walnuts.  Using your hands, form the wet, ragged dough into a ball.  On a floured surface, knead the dough about a dozen turns and then flatten the ball into a disk and cut into eight wedges. Place the wedges on a greased baking dish (or use a fancy-dancy scone pan like I did). In a small bowl, combine the cinnamon, flour and brown sugar.  Cut the butter in small bits and rub in with your fingers.  Sprinkle the crumble topping over the scones, pressing in a bit to make sure it sticks.  Bake until golden, about 25 minutes. Serve warm with butter and jam.
Published in: on April 26, 2011 at 7:37 pm  Comments (20)  
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