This is a really great treat for morning coffee or afternoon tea with your friends. The flavours are exquisite and I know you will enjoy them.
- 1/4 cup sugar
- 2 Blood Oranges, zested, peeled and segmented
- 1 1/2 cup flour (little bit more for dusting)
- 1/2 cup rolled oats (not instant)
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 6 tbsp. cold butter, cut in cubes
- 2 tbsp. honey
- 1/2 cup plain yogurt
- 2 tbsp. buttermilk
- 4 oz. white chocolate, chopped
- Make ahead, lavender jelly from recipe below
Preheat oven to 425 degrees, and line a cookie sheet with parchment paper and set aside.
In a small bowl rub together the blood orange zest and sugar. Chop the orange segments into small pieces and set aside.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt and just 2 tbsp. of the mixed sugar.
With a pastry cutter or your fingers, work the butter into the flour until it resembles a coarse meal no bigger than a pea. Now add the fruit segments, honey and yogurt, tossing until the dry ingredients are JUST moistened.
Turn the dough out on a floured surface and form into a circle of approximately 8 inches and 1 inch thick. With a sharp knife cut into 8 wedges. Place on the parchment lined cookie sheet and brush the tops with the buttermilk and generously sprinkle the remaining mixed sugar over the tops. Bake only until golden brown for about 14-26 minutes. Place on a cooling rack and cool down for about 10 minutes.
Melt the white chocolate and drizzle over the scones letting it set for about 5 minutes before serving. Serve on pretty plates with a generous dollop of lavender butter on the side.
Lavender Butter
This will make 4 half pint jars.
- 3 1/2 cups water
- 3/4 cup dried culinary lavender
- 2 tbsp. white wine vinegar
- 3 oz. liquid pectin
- 4 cups white sugar, measured exactly
Prepare the jars by sterilizing the jars, screw tops, lids and place on a rack. I do my jars in the oven in a 325 temperature after washing and keep them warm until ready to use.
Pour the water into a large saucepan and bring to a boil. Remove from the heat and stir in the lavender, letting steep for about 20 minutes. Strain through a fine mesh sieve and place in a clean, large saucepan and discard the lavender. Stir in the vinegar and pectin. Place saucepan over high heat and bring to a boil. Carefully add the sugar and allow to come back to a boil. Stir this often for about 15 minutes. Remove from the heat and skim off any foam, Now remove the jars from the oven and fill the jars with the jelly. Make sure to wipe the rims of the jars clean before adding the lids and screw bands.
In a large saucepan, fill with enough water to cover the jars by about 1 inch, Once the water comes to a boil, time it for 10 minutes. Remove and set on a towel and leave overnight. Store in the refrigerator and enjoy with those luscious butter.
Almond Waffles
Another waffle to try and enjoy!
- 1 cup natural almonds, sliced
- 1 cup flour
- 2 tbsp. cornstarch
- pinch of salt
- 1/3 cup crisco oil
- 2 large eggs, separated
- 1/2 cup buttermilk
- 1/2 cup 2% milk
- 1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Place almonds on parchment paper lined cookie sheet and, stirring occasionally, bake until they turn a golden colour. Let them cool down before placing in your blender,( saving 1/2 cup before grinding and set aside) and pulse of a fine powder. Do not over process.
Preheat waffle iron as you normally would.
In a large bowl whisk together the almond powder, remaining 1/2 cup of the toasted sliced almonds, flour, cornstarch, baking soda and salt. In another bowl whisk together the oil, egg yolks, buttermilk and vanilla. Add to the wet ingredients and stir together until just blended. Do not over-mix.
Beat egg whites in an electric mixer until soft peak form, about 2-3 minutes. Gently fold into the batter.
Cook waffles according to instructions of your machine.
To assemble, divide waffles among serving plates, top with the marinated oranges and sprinkle on the coconut ribbons. Serve the creme Anglais along side for your guests to help themselves.
Response: WOW and Yummy!
The Lightest, Decadent Buttermilk Pancakes
I think everyone loves pancakes and this one will give you the fluffiest pancakes you have had.
- 1 1/2 cups flour
- 3 tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1 3/4 cups buttermilk
- 1 egg
- 2 tbsp. melted butter
- 2 tsp. vanilla (no mistake here)
- 1 tbsp. Crisco oil
Preheat oven to 250 degrees.
In a large bowl, whisk together all the dry ingredients. In a smaller bowl whisk together the buttermilk, egg, butter and vanilla. Pour over the dry ingredients and whisk until combined but still lumpy.
Heat a large fry pan over medium high heat. Lightly brush with some of the oil. Now using a 1/4 cup, pour the batter into the pan, spread slightly to form pancake shapes.
Cook until bubbles appear on the top, flip and cook until bottoms are golden brown. To keep these warm while finishing cooking, transfer to a cookie sheet (parchment paper lined) and keep warm in a 250 degree oven.
Add butter, syrup, any fruit or nuts you wish, whipped cream, crème fraiche…the list is endless.
Yum! Maybe Don would like these for lunch?
Chocolate Muffins With Coconut Topping
When we ran the B & B for so many years, I always had different muffins on the go, and this combination makes this one another one to try. They won’t last long either.
Topping
- 1/2 cup cream cheese, softened
- 3 tbsp. sugar
- 2 tbsp. flour
- 1 egg
- 1 cup semisweet chocolate melting discs, divided
- 1 cup flaked coconut
- 1/3 cup toasted pistachios, chopped
This is made in two steps.
- Combine the cream cheese, sugar and flour, mixing until smooth. Add the egg and beat to combine. Stir in 2/3 cup of the melting discs and set aside
- In another bowl, add the remaining melting discs, coconut and pistachios. Set aside
Batter
- 1 1/2 cups flour
- 1 cup dark brown sugar
- 1/4 cup baking chocolate powder
- 1 tsp. baking soda
- pinch of cinnamon
- 1 cup strong black coffee, room temperature
- 1/3 cup Crisco oil
- 2 tbsp. cider vinegar
In a medium bowl combine the flour, sugar, chocolate powder, soda and cinnamon, whisking together until well combined.
In a small bowl, whisk together the coffee, oil and vinegar. Make a well in the dry ingredients and pour in the liquid mixing until moistened. Do not over beat.
In a prepared muffin tin, fill half full and then add a rounded tbsp. of the cream cheese mixture and top with 1 tbsp. of the coconut mixture.
Bake in a 350 degree oven for 20-23 minutes until a toothpick inserted in the middle comes out clean. Cool in pan for 5 minutes and turn out on rack to cool. Serve warm.
Toasty Risotto Cakes With Poached Eggs And Tomato Salsa
Okay, okay, I know but in my defence..summer is coming. Lakeside family/friends time, patio dining at its best. So with that in mind, I give you this. Go ahead…I dare you. What a wonderful way to spend a morning in the warm sun with family and/or friends at the table.
Risotto Cakes
- 3 cups chicken stock
- 2 tbsp. olive oil
- 1 cup Arborio rice
- 2/3 cup finely grated Fontina Cheese, divided
- a pinch of salt and pepper to taste.
- 1/2 cup plus 1 cup panko bread crumbs, divided
- 2 tbsp. fresh basil, minced
- 2 whole eggs, divided
- grape seed oil for frying or Crisco (my favourite)
- 4 poached eggs
- small side salad (your choice of fixings here)
Heat stock in a saucepan until warm. Cover and turn off the heat.
Heat olive oil in a heavy-bottomed saucepan. Stir in the rice until coated. Add stock, 1/3 cup at a time and continue stirring until absorbed. Continue to add the stock until all is absorbed and the risotto is creamy (22 minutes exactly). Remove from the heat and add 1/3 cup of the Fontina cheese. Add a pinch of salt and pepper to taste. Spread this out into a 13 x 9 inch pan you have sprayed with Pam. Cover and refrigerate until completely cooled.
In a large bowl combine 1/3 cup of the panko bread crumbs, remaining cheese, basil and 1 whisked egg together. Add the cooled risotto and work in with your hands until evenly mixed. Shape into 4 equal sized patties about 2 1/2 inches in diameter. Place on a parchment lined baking sheet.
Place remaining egg in a shallow bowl and the remaining 1 cup panko crumbs in another. Dip the cakes into the whisked egg and then the panko crumbs to thoroughly coat. Refrigerate.
Tomato Salsa
- 1 cup diced red and yellow cherry and grape tomatoes
- 1/2 small jalapeno pepper, seeded and very finely minced
- 2 Autulfo mangoes, peeled, chopped finely
- 2 tbsp. chopped cilantro
- 2 tbsp. lime juice (freshly squeezed)
- pinch of salt and pepper to taste
- liquid honey to taste
Combine all the ingredients in a bowl. Toss together to coat evenly. Cover and refrigerate until ready to serve.
To serve
Preheat oven to 200 degrees. In a heavy bottomed oven-proof fry pan heat 2 tbsp. oil until it shimmers. Cook the cakes over medium heat until hot and golden on both sides. Place on a parchment lined baking sheet and keep in the oven while you poach the eggs.
Poach the eggs until done the way you like them and remove with a slotted spoon. Place on a warm risotto cake and top with the tomato salsa. Serve with a small salad of micro greens.
The only thing missing now is a glass of cold juice and a pot of hot coffee.
Breakfast Muesli For The Holidays
With the busy holiday season closing in, make this ahead of time and then proceed to make a scrumptious breakfast for one and all.
- 2 cups large rolled oats (not instant)
- 1/2 cup pumpkin seeds
- 1/2 cup finely chopped pecans or pistachios, toasted
- 1/2 cup dried cranberries
- 1/2 cup coconut, sweetened
In a large bowl, toast the oats, stirring occasionally for 4-5 minutes until golden. Transfer to a large bowl.
Toast the pumpkin seeds for about 5 minutes until they puff up, then add the nuts and toast for a further 3-4 minutes, being careful not to burn.
Add these to the oats and stir. Add the coconut and cranberries, mixing well.
To serve: Put a 1/2 cup of yogurt (fruit flavoured or plain, your choice) in the bottom of a pretty glass. Add a scoop of muesli to cover. To this you could add some orange segments if you wish. (or blueberries, raspberries or strawberries (quartered and sweetened)
Cover with another generous serving of yogurt and top with more muesli. Drizzle some honey over the top and serve.
The muesli will make about 4 cups.
Christmas Morning Sausage Rolls
Ever since I can remember, my mom made THE best sausage rolls ever as the pastry she made no one has ever come close to matching. Now, Don has taken up the challenge and he makes THE best. We always got up, and as we opened our gifts, we had sausage rolls. This is a tradition I hope never goes away.
- 2 tsp. dried sage
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 1/4 tsp. dried marjoram
- 1 tsp. dark brown sugar
- 1/8 tsp. crushed red pepper flakes
- 1 pinch ground cloves
- 2 lbs. finely ground pork
- Puff Pastry
- 1 egg, well beaten with a bit of water added
In a small bowl, combine the sage, salt, pepper, marjoram, brown sugar, pepper flakes and cloves, mixing really well.
Place the pork in a small bowl and add the mixed spices to it. Mix with your hands and form logs (best way is to roll up in saran wrap).
Roll out the puff pastry, and lay the sausage meat (removing the saran first, of course) and roll in the pastry. Cut into either bite-sized pieces to offer guests with their wine or larger pieces for the breakfast run.
Brush an egg wash over the surface of the pastry and bake in an oven for 38 minutes at 375 degrees.
Christmas morning, simply place in the oven to warm up, and get the ketchup ready.
Breakfast Hash, American Style
This seems to be popular for breakfast. Give it a go and you will make it again….and again!
- 2 tbsp. butter
- 3 tbsp. flour
- 3/4 cup chicken broth
- 1/2 – 3/4 cup half and half
- salt and pepper
- 1 tbsp. coconut oil
- 1 lb. sweet Italian sausage, cut in 1/4 inch coins.
- 1 large red pepper, seeded and coarsely chopped
- 1 Jalapeno pepper, seeded (optional) and chopped
- 8-10 mushrooms, sliced
- 1/4 cup wine vinegar
- 3 large russet potatoes, grated on large holes of box grater
- 1 1/4 cups aged cheddar, shredded
- 2 shallots, chopped fine
Preheat oven to 350 degrees, with the rack in the upper third of the oven.
Melt butter in a saucepan over medium heat and add the flour, whisking to make a roux for 1 minute. Slowly whisk in the broth and half and half. Bring to a boil. Make sure there are no lumps so whisk constantly. Remove from the heat, and season lightly with salt and freshly ground pepper.
Heat the oil in a skillet and cook the sausage coins until browned, about 2 minutes per side. Transfer to a 9 x 13 baking dish (sprayed first with non-stick Pam), Spread out evenly.
Reduce heat to a minimum and add the peppers and mushrooms, cook until lightly browned and softened (6 minutes). Add the vinegar and cook another 35 seconds to scrape up any brown bits. Spoon these evenly over the sausages.
Now for the good stuff. Combine the potatoes, cheese, shallots and sauce. Spoon over the top evenly and cover with tin foil (parchment paper first) and bake for 35-40 minutes. Uncover and broil until the top is well browned. (7-8 minutes). Serve warm with scrambled eggs and muffins….and don’t forget the juice and coffee. Whew!
French Toast With Bacon Nests
Everyone loves French toast and when served with crisp bacon nests topped with maple syrup (lots), you have a royal feast for sure.
- 6-8 bacon slices, thicker cut would hold up better**
- 1 tsp. coconut oil
- 6 large eggs
- 1 cup milk
- 1/2 cup whipping cream
- 2/3 packed brown sugar, divided
- 1 tsp. vanilla
- 1 tsp. nutmeg
- pinch of salt
- 1 lb. egg bread loaf, cut into 1 inch thick slices
- lots of maple syrup (warmed)
Cook bacon in a large non-stick frying pan over a medium temperature until starting to crisp up. Cool Slightly. **if you run bacon under the cold water tap and shake off the excess before frying, they don ‘t curl up. Just sayin’.
Line the bottom and sides of a slow cooker insert with a large piece of parchment. Brush with oil. Now twirl the bacon strips into nests and arrange on the bottom of the insert.
Beat the eggs with the milk and cream, 1/3 cup brown sugar, vanilla, nutmeg and salt in a large bowl. Beat until light and foamy. Dip each slice of bread in the egg mixture.
Divide the bread and brown sugar into 2 – 3 layers, 1 slice thick, depending on the size of your slow cooker. Place first layer of dipped bread over the bacon, sprinkle with brown sugar, then repeat with remaining bread and sugar. Cover and cook for 8 hours on low.
Preheat broiler. Using oven mitts to lift the parchment holding the French toast out of the slow cooker, flip bacon side up onto a buttered baking sheet, and broil in the oven until the bacon is crisp (2 min.). Transfer to a platter or cutting board.
Divide into 6 servings, serve with warmed maple syrup. Serve with fresh coffee, juice and WOW! you did it again.
Pineapple, Yogurt and Nut Summer Breakfast Brunch Addition
Having operated a Bed and Breakfast for so many years and hosting special Brunches, this one is a real beaut. Easy to make and easier to gobble up.
- 2 tbsp. butter
- 1/2 large pineapple, peeled, cored and cut into 1/2 chunks (roughly 4 cups of fruit)
- 1/3 cup brown sugar, packed
- 2/3 cups old fashioned rolled oats (not instant)
- 1/3 cup fresh lime juice
- zest from 1 lime
- 4 cups good quality plain Greek Yogurt
- 1/4 chopped, toasted pistachios
Melt the butter in a large skillet on high heat. Add the pineapple chunks, sugar and rolled oats. Cook, stirring and continually scraping the bottom of the pan for 5 minutes. Reduce the heat to medium and continue stirring until the sugar has caramelized and the pineapple softens (about 5 minutes more). Stir in the lime juice and zest.
Spread this mixture out on a parchment lined baking sheet, breaking up any large chunks. Cool slightly.
Spread the yogurt evenly in a large dish (9 x 13). Top with the pineapple mixture and sprinkle the pistachio nuts over the top.
When this is added to a bounty of warm, just out of the oven muffins, coffee, bacon, fruit salad, scrambled eggs (perhaps) or eggs benedict….you have a winner.
Classic Scotch Eggs
This is very different, but intriguing to say the least. Can be served with a Chutney. It can be made with a hot sausage meat but is definitely better with a mild sausage.
- 6 small eggs
- 1 1/4 lb. mild Italian sausage meat
- 1 cup Panko crumbs
- 2-3 cups Crisco oil
Boil the eggs in a pot of water for about 4 minutes. Transfer to a bowl with ice water and cool for 5 minutes. Peel and pat very dry with paper towels.
Divide sausage meat into 6 portions. Flatten each portion into 5 inch circles. Place an egg in the center of each circle and wrap the meat around the egg to completely cover.
Pour the Panko crumbs into a shallow bowl and coat each sausage covered egg completely.
Pour the oil into a large pot until it reaches 1/2 inch up the sides. Heat over medium heat. Add 2 eggs and cook, turning often until the panko turns a golden brown (2 minutes). Transfer to a paper towel lined platter. Repeat with remaining eggs. The oil should be 325 degrees for the eggs.
This can be served warm or cold (I prefer the warm).
Lemon Thyme Buttermilk Biscuits
Okay, you know you are having company be it for Easter or perhaps at Spring break with the children. This, my friends is a wonderful way to serve biscuits with your breakfast fare. Goes really well with scrambled eggs and bacon. Add some chilled watermelon slices or berries, juice and coffee. There, I just gave you breakfast.
This can be made ahead, cut into rounds and chilled on a baking sheet for up to 2 hours.
- 2 cups flour
- 1 tbsp. baking powder
- 1 tbsp. Thyme, finely chopped
- pinch of salt
- 1 large lemon*
- 1/2 cup unsalted butter, cold and cubed
- 1 cup plus more for glaze of buttermilk
Preheat oven to 425 degrees
Place the flour, baking powder, thyme and salt in a food processor. Finely grate the zest of the lemon and add to the mix. Pulse to incorporate.
Add the cold butter, a few pieces at a time, and pulse until it resembles coarse breadcrumbs. Place this in a bowl and squeeze 2 tbsp. of lemon juice into the buttermilk to make a slightly sticky dough.
On a floured surface, put out the dough and gently knead. Pat the dough into a 1/2 inch thick round disc. Use a floured 2 1/2 inch cookie cutter and cut 12 rounds, placing them on a parchment lined cookie sheet.
Brush the tops of the biscuits with some buttermilk and bake until the become puffed and golden (13-15 minutes). Serve on a plate with butter and preserves on the table. Oohh these make my mouth water they are so incredibly light, tasty and ever so yummy.
* it just may take another half or whole smaller lemon to make the 2 tbsp.