Category Archives: 7. Breakfast-plain and easy

Apr21

Grapefruit Zabaglione Over Mixed Berries

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grapefruit zabahglione (2)Grapefruit Zabaglione Over Mixed Berries

Serves 6

 This coming Saturday is Armed Forces Day. It is a day set aside to pay tribute to the men and women who serve with the United States’ armed forces.  Louis Johnson, who was the Secretary of Defense in 1949, announced the creation of this day to replace separate Armed Forces days and so the first Armed Forces Day was celebrated on May 20, 1950. I’m always in favor of celebrating our brave forces, so with that in mind, I think that a nice little red, white, and blue desert is in order and this one is just that:

Ingredients:

3 C. Mixed Berries (such as quartered strawberries, blueberries, blackberries, raspberries)

4 Egg Yolks

1/3 C. Sugar

1/4 C. Fresh Grapefruit Juice (I used the red kind)

Pink Kosher Salt

Grated Grapefruit Zest

Directions:

  1. In a large bowl, toss the berries together.  Spoon the berries into serving dishes or glasses.
  2. Combine the egg yolks with the sugar, grapefruit juice, and salt in the top part of a double boiler or in a glass or metal dish that will act like the top of a double boiler. Beat the ingredients with a wire whisk until the mixture is a pale yellow.
  3. If you don’t have a double boiler, find a lower pan that is large enough to accommodate your upper bowl without the bottom of the upper bowl being able to touch the bottom of the lower pan. Place a little water in your bottom pan being careful that the top bowl or double boiler top DOES NOT touch the water.  SIMMER the water in the lower pan, being careful that it does not evaporate, and keep whisking the egg yolk mixture continually for about 4 to 5 minutes—or until the mixture has become creamy, thick, and about triple volume.
  4. Spoon the mixture over the berries and top with a sprinkling of the zest and a dab of Greek Yogurt.
  5. Serve immediately and voila, a lovely red, white, and blue delicious desert.

This is a dish that my mother made very often and it was definitely a favorite of mine. There are various varieties of it as follows: for the traditional Italian dish for desert instead of grapefruit juice, Madeira, Marsala or sherry is used.  For a more delicate flavor with a fluffier appearance, you can beat the egg whites until stiff and combine them after you have made your yolk sauce.  For the German version, you can place in a double boiler top 2 Cups of white wine, 1/2 cup of water, 4 unbeaten eggs, 1/2 cup sugar and continue as in the directions above.  It’s also a nice sauce to serve over or with pound cake.  Actually it’s such an easy and delightful desert to create and enjoy that one can now find different variations of it in many foreign countries. 

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Apr21

Cheese Charlotte

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Cheese Charlotte

Serves 8

This is such an easy as a breeze to fix dish and it’ll make your house smell divine. For house guests or a brunch, it’s another overnight dish that will help you, the hostess, relax and be able to enjoy your company. The real charlotte I believe was the one you probably know— that of the elegant French desert made with a mold of ladyfingers, Bavarian cream, etc.  However, Charlotte is supposed to be just another way of saying in the old Chaucer (1300’s) English “charlyt” which means a dish of custard. I liberally take it to mean a dish that has a somewhat custard consistency which the bread herewith may sort of give to this dish.  No matter what, it’s one that my guests at my past bed and breakfast always enjoyed and I think that you will too. It also is versatile in that you can be imaginative and substitute some of the ingredients for others so as to result in different flavors.

Ingredients:

8 Slices of White Sourdough Bread

1/2 Cube Butter— Melted

1/2 C. Dry White Wine or Dry Vermouth

1/2 Lb. Grated Cheddar Cheese (or Jack or a combo of both if you prefer)

2 C. Milk

4 Slightly Beaten Eggs

1 Tsp. Worcestershire Sauce

½ Tsp. Horseradish Mustard

A Sprinkle of Fine Herb Seasonings

Bacon Bits, Ham Bits, chopped sautéed veggies, mushrooms, whatever you wish

Instructions:

1. Non-stick spray a 10” or a bit smaller round Pyrex dish or some pretty baking dish that you have about that size.

2. Brush melted butter on the bread slices and cut into small cubes.

3. Put half of the bread cubes in the dish.

4. Put half of the cheese on the first layer of bread cubes and sprinkle with half of the wine.

5. Put the other half of the bread cubes on top the bottom layer and finish with the second half of the cheese and wine.

6. Mix rest of the ingredients and pour over all.

7. Cover and refrigerate 1 hour at least or at the most 24 hours.

8. Bake uncovered at 325 degrees for about 45 minutes or until puffy and brown.

(I usually let the dish warm up a bit after the refrigeration and before putting in

     the oven. )  

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr21

The Almighty Little Crepe

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crepe (1) crepe (3)

The Tuesday Ketchum, ID Farmers Market

The Almighty Little Crepe

The other night, after dinner, I was still hungry for an easy something yummy and what came to my mind was that so seldom made now-a-day crepe.  Not so long ago, you’d see a creperie at almost every corner, but now it’s found mostly at the outdoor craft and art fairs (or at the Lodge & special restaurants).  It’s such an easy and quick as a wink dish to make as well as being very versatile. It can be sweet or savory and it can be easy on the belly depending on what ingredients you use.  So, here’s a basic recipe that I use and a lot of variable ideas to make it just what you wish.  It’s good for any meal as a first or main course or a desert. With the summer fresh fruits so beautifully featured at the now open Farmers Markets, you can’t beat pairing them with the crepe—and voila you have a fancy desert with barely any fuss or muss.   And don’t forget, most kids love it and can take a hand at cooking it themselves.

You Will Need for 14 to 16 Crepes

One 5 or 6 “skillet preferably non-stick (I saw one at the Goldmine for several $)

3/4 C. All Purpose Flour

1/2  Tsp Salt

1 Tsp. Baking Powder

(2 Tsp. Powdered Sugar if making sweet crepes)

2 Eggs

2/3 Cup Milk

1/3 Cup Water

(1/2 Tsp. Vanilla or Grated Lemon Rind if making sweet crepes)

Directions:

Sift the dry ingredients in a small bowl.  Beat the egg, milk, and water in a separate container with a wire whisk.  Add the liquid to the dry ingredients with a couple of swift strokes of the whisk. Don’t beat too much. It’s OK to leave some little lumps in the batter.

Heat the skillet to the point where when you splatter a couple of water drops in it, the drops will scatter about before disappearing.  Reduce the heat just a bit and then either place a little butter, spray oil, or nothing if you prefer and the pan is non-stick, and place about 2 Tblsp. of batter in the skillet.  Tip the skillet all around quickly to get all of the liquid to the outer edges and let cook till bubbles rise and the top seems fairly dry—about one minute or less.  Then reverse the crepe to lightly brown the other side—about 15 or 20 seconds. You don’t want the crepes to get too brown or crispy. At this point, I do what my Mother used to do—I have a double boiler with a little boiling water in the bottom part, the top already warm, and I place the crepes in the top.  They stay very moist that way.  However, you can also keep them warm in a warmed oven.  Fill and roll your crepe with your preferred filling and topping and bon appetite.  If you have left over batter, you can store it in the frig. and use it on the morrow, however, I prefer it on the today basis.

Some Sweet Crepes Filling Suggestions:

1.       Chopped apples & currents that have been browned slightly in a bit of butter and honey and when carmelized (about 3 minutes or so) a bit of rum thrown on.  You can use any kind of fruit to do this-pears, bananas, berries, etc. You can also add some chopped nuts to this mixture or cinnamon. For a topping a little grated lemon rind is perfect.

2.       Yogurt, sour crème, or crème cheese mixed with some sugar to sweeten with a brushing of sugar and cinnamon on top; or whipped cream, even ice cream and melted chocolate to top.

3.       Jelly, jam, marmalade, or lemon curd with a sprinkle of powder or granulated sugar for the topping. This is the way mother always served it and my father loved it.

Some Savory Crepes Filling Ideas–

When using cheese as a toping you can place the crepes on an oven proof dish and place in a 400 degree oven for about 10 minutes.

1.       Cooked, drained, or sautéed chopped (except for the like of asparagus spears which fit in the crepe so nicely) veggies with a light white or béchamel sauce or various kinds of cheese slightly melted in the oven as a topping. Mushrooms are really good for a filling.

2.       Meat (stewed), chicken, fish with a sauce topping.

3.       Cooked beans with a cheese toping.

4.       Ricotta cheese inside and an Italian tomato sauce on the exterior and baked a bit in the oven.

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr20

Overnight Scrambled Egg Bake

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overnight scrambled egg bakeOvernight Scrambled Egg Bake For An Easter Breakfast Or Brunch

Eggs are supposedly a symbol of fertility and new life. They play a big part in most of our Easter traditions. I do like eggs and somehow or other, the combination of eggs and ham always seem so appetizing. Maybe that’s why I got such special enjoyment out of reading Dr. Seuss’s Green Eggs and Ham to my little ones.  So as “Sam-I-Am” recommends and for your family’s gourmet enjoyment here with is an easy egg and ham dish to prepare the night before Easter and then to pop into the oven on Easter morn whilst the little ones are hunting for their eggs.  It’ll make the house smell good; it’ll make you feel good because it’s a no fuss dish and you’ll be able to enjoy the festivities; and after the egg hunt, it’ll make everyone feel good because they’ll be able to enjoy a wonderful Easter breakfast.  By the way, you don’t have to use green eggs—but you can if you wish as long as they are not hard boiled.

Overnight Scrambled Eggs Bake

Serves 6-8

Cooking Time: 1 hour

Ingredients:

8 eggs

1 ½ Cup Milk

¼ Tsp. Fine Herbs

6 oz. or A Bit More of Cubed Ham

Several Chopped Leeks

½ Cup Or More Sliced Mushrooms

1 Cup Shredded Cheddar Cheese

One Large Tomato Sliced Thin

6 Thickly Sliced Pieces Of Challa Or Italian Bread Loaf (You can use other bread, but I have found that the two I mentioned are the best for this dish.)

Instructions:

Spray with a non-stick spray a 9 X 13 baking dish

Beat eggs well; add the milk and the fine herbs and beat more.

(If you wish, you can add other herbs and even a dash of white wine.)

Place sliced bread on bottom of your baking dish.

Toss ham, cheese, mushrooms and leeks together and put over bread.

Pour egg mixture over all.

Cover with foil and refrigerate overnight.

Take out of frig. in the morning and pre-heat oven to 350 degrees.

Bake covered for 45 minutes; then remove foil and place sliced tomatoes on top and bake an additional 15 minutes.

Cut into serving size portions.

You can use additional or substituted ingredients for this dish according to your whim and imagination.  For instance, you could add some chopped asparagus, spinach, squash, or other kinds of cheeses.  It’s a very versatile dish. 

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

Apr20

Eggs Picante

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Eggs Picante

Eggs Picante

Eggs Picante

Here’s a recipe that is has four things going for it:

  1. It’s super easy to make.
  2. It’s healthy and can easily be not full of calories with the right ingredients.
  3. It looks pretty, decadent and like a soufflé. You and your guests will be impressed.
  4. It can be easily varied to your heart’s desire.

I love recipes like that—don’t you?

Ingredients needed for the basic recipe:

6 large eggs

6 heaping tablespoons plain yogurt (can be any style and even non-fat)

½ Cup Picante or Salsa Sauce

½ Cup grated Cheddar, Jack or a Mexican style Cheese

Preheat oven to 375 degrees

In a blender, whip eggs and yogurt until frothy.

Spray a pretty 9 “pie dish with non-sticking spray and pour the eggs and yogurt into it.

Bake until firm/set and the top is golden (about 20 minutes)

Spread picante sauce over the eggs and sprinkle top with the cheese.

Bake for about 5-10 minutes longer or until cheese has melted.

Some Variations on the Basic

If you wish, you can make individual ones in non-sticking sprayed ramekins.  I use one egg and one heaping tablespoon yogurt per ramekin.   Place the ramekin(s) on a cookie sheet and bake at 400 degrees (because they are on a cookie sheet) for 15 to 20 minutes (or until eggs are firm and it’s started turning golden); top with sauce and cheese for five minutes more.

If you have left-overs, they can be refrigerated and reheated in a micro for a little bit.

This goes very nicely with corn bread, Indian Nan, tortillas or yogurt biscuits.

I have also used a nice Hollandaise instead of the picante for a different variety sauce. For the cheese, it can be a shredded Muenster. A little slice of Canadian bacon, some asparagus, and an English muffin for the side for Eggs Hollandaise is perfect.

This is a recipe that you can throw your imagination into and can be easily varied.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

Apr20

Cherry Granola Breakfast Bake

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cherry granola & freezer cookies 003Cherry Granola Breakfast Bake In Honor of President Washington

 In 1880, it was legislated by Congress that February 22, President Washington’s birthday, would be the day to celebrate democracy and freedom in the USA. Today is February 22 so that brings to my mind the story about George and the cherry tree. As we all have heard, when he was a wee lad of 6 he loved to play with hatchets (can you imagine that?) and supposedly hacked and destroyed a cherry tree that was very precious to his father.  When his father asked little Georgie about that, of course honest George could not tell a lie. Some debate whether this is a true tale or not, however it still makes me thing about cherries. I guess that’s the way my mind works. Anyway, if you have a liking for granola or oatmeal kinds of breakfasts or treats, here’s a quick and easy dish with cherries that will give you lots of energy for our wonderful outdoor activities

Cherry Granola Breakfast Bake

1 Egg

¼ Cup Sugar

1 ½ Cups Milk

4 Tbs. Melted Butter

1 Cup Cherries (I used part of a can of cherry pie filling/topping.)

3 Cups Granola (I used almond & vanilla granola from a bin)

Preheat oven to 350.

Spray a 9 inch round or square baking pan or I used my 9 ½ X 7 ½ oval pyrex dish with non-stick spray and if you want to invert this dish like a cake, put a little flour on the bottom and invert when cool.

Beat together the egg, sugar, milk, and melted butter.

Stir cherries and granola in your baking dish along with the batter.

Bake for 45 to 60 minutes, or until set. (when a knife or toothpick comes out clean)

You can dust the top with powder sugar and add more fruit for additional color

You can serve it immediately with maple or fruit syrup.

You can heat it later in the day and serve it with ice cream.

You can also substitute the cherries for other fruits.

Have it the next morn, sliced and cold, with a good cup of coffee or tea. That’s actually my favorite way.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

 

 

Apr19

No-Trick Popovers

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popovers 016 

 

No-Trick Popovers

Makes 4 popovers

Easy to make and yummy to eat—just right for any person’s busy day!!!

Prepare the batter the night before, keep in the frig. overnight and bake the next morning starting off in a COLD oven. WOW—that’s different!!!

 Serve in beautiful baskets lined with a pretty napkin and let the guests oooooh and aahhhh  over one of your easiest fixed recipes—to go with anything and everything. 

This is what I made this morning, day after the election.  It was so good and I had it with a bit of the crunchy peanut butter and plum jam–both of which I had made very recently.  When baking the popovers, I would strongly suggest using a Teflon muffin pan or to stick free spray your ramekins very thoroughly to get the popovers out with ease.

Ingredients:

2 eggs

1/2 tsp. salt

1 C milk

1 Tblsp. melted butter and stick free spray

1 C. flour

4 to 6 ramekins (I use ramekins 3 ½” in diameter)

Directions:

Put ingredients in electric blender, in order listed, cover, and blend on high for about 1 minute—stopping to stir down if necessary. 

Butter and/or Pam spray the 6 ramekins or use Teflon

Pour batter into prepared ramekins set wide apart on a baking sheet, filling cups 3/4 full.

Set ramekins on a baking dish and place in COLD oven on middle rack. Turn on oven to 450 degrees and when it reaches that temp. (you have to watch that part), bake 30 minutes more. 

Towards end of baking time, but NOT BEFORE because they may fall, check popovers and if they are becoming too brown, reduce temperature to 400 degrees.  Bake until popovers are well browned and crisp.  Hopefully you have a glass inset in your oven door so you can peek without opening the door.

You should serve them immediately, but I’ve noticed that they keep just fine for a bit in a 170 degree oven. 

 When you take them out, you can brush over the tops some melted butter mixed with honey and a bit of orange zest and/or just with cinnamon. They are delicious as is and are good with scrambled eggs.  They are great smeared with orange marmalade or lemon curd for breakfast or tea.  And if you would like the popover itself to be sweeter, try adding a tad bit of sugar. You can even add currants or fennel to the recipe. Currants I add to the batter when in the ramekin and the fennel I add to the batter when I am blending it. For a more savory taste, put some herbs (such as dill, etc.) when making the batter. Then serve them with a stew or meat shank recipe.   Once again, imagination is the name of the game.  Bon Appetit.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Apr19

Mascarpone-Stuffed French Toast With Orange Compote

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MASCARPONE-STUFFED FRENCH TOAST WITH ORANGE COMPOTE

Total time: 1 hour, 20 minutes

Servings: 6 to 9

Note: Adapted from the Arizona Biltmore in Phoenix. This recipe requires a 2 1/2-inch round cookie cutter.

Orange compote

3 (10.5 ounce) cans mandarin oranges packed in juice

2 3/4 cups orange juice, divided, more as needed

1 tablespoon grated fresh ginger

1/2 cup sugar

2 tablespoons cornstarch

1. Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

2. In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

3. Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

4. When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

5. Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 11/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

FRENCH TOAST AND ASSEMBLY

About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)

1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese

6 eggs, beaten

1/4 cup plus 2 tablespoons milk

1/2 teaspoon cinnamon

1/2 cup plus 1 tablespoon sugar

Canola oil for frying

Orange compote, warmed

1. Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

2. In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

3. Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

4. Dunk a sandwich quickly into the batter, coating on all sides. Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

5. Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

6. To serve, place 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Each of 9 servings: 538 calories; 13 grams protein; 54 grams carbohydrates; 2 grams fiber; 31 grams fat; 15 grams saturated fat; 212 mg. cholesterol; 29 grams sugar; 425 mg. sodium.

 

MASCARPONE-STUFFED FRENCH TOAST WITH ORANGE COMPOTE

Total time: 1 hour, 20 minutes

Servings: 6 to 9

Note: Adapted from the Arizona Biltmore in Phoenix. This recipe requires a 2 1/2-inch round cookie cutter.

Orange compote

3 (10.5 ounce) cans mandarin oranges packed in juice

2 3/4 cups orange juice, divided, more as needed

1 tablespoon grated fresh ginger

1/2 cup sugar

2 tablespoons cornstarch

1. Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

2. In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

3. Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

4. When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

5. Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 11/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

FRENCH TOAST AND ASSEMBLY

About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)

1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese

6 eggs, beaten

1/4 cup plus 2 tablespoons milk

1/2 teaspoon cinnamon

1/2 cup plus 1 tablespoon sugar

Canola oil for frying

Orange compote, warmed

1. Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

2. In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

3. Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

4. Dunk a sandwich quickly into the batter, coating on all sides. Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

5. Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

6. To serve, place 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Each of 9 servings: 538 calories; 13 grams protein; 54 grams carbohydrates; 2 grams fiber; 31 grams fat; 15 grams saturated fat; 212 mg. cholesterol; 29 grams sugar; 425 mg. sodium.

 

Apr19

Gingerbread Pudding Cake

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A Recipe……………from my table to yours

And I had but one penny in the world, thou should’st have it to buy gingerbread.

— William Shakespeare, “Love’s Labor’s Lost”

 

Having good yummy smells coming from the kitchen is always a delight at any time of the year, however, during holiday times, because everyone’s senses seem keener with the anticipation of good things to arrive, this is just a perfect recipe to make. I have found that the easiest thing to do with this type of recipe is to put all of your spices out on one side of your mixing bowl and as soon as you have added it, to place the spice on the other side.  That way there won’t be any confusion.  I also use the ¼ sized measuring teaspoon for all of the spices and for the salt and soda.  So, for instance, for the 1 teaspoon of ginger, I used 4 of the ¼ teaspoons.  For me that is the simplest way, but do whatever is best for you.

 

As a side note, an early form of gingerbread can be traced to the ancient Greeks and Egyptians who used it for ceremonial purposes.  It appeared in Europe with the 11th-century crusaders who brought the spice back from the Middle East for the well to do to experiment with.  Gingerbread became so popular in Europe that there were even gingerbread fairs.

 

Gingerbread Pudding Cake (a breakfast delight!)

8 servings

Step One

1 ¼ C. flour

1 tsp. ground ginger

¾ tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground allspice

¼  tsp. ground cloves

¼ tsp. salt

Step Two

¼ C. (1/2 stick) unsalted butter, room temp.

¼ C. sugar

 

2 Tblsp. beaten egg (from 1 egg)

 

½ C. light molasses

½ C. water

 

¾  C. brown sugar

 

 

Step Three

1 ½ C. hot water

5 Tblsp. unsalted butter, melted

 

SERVE WITH

Whipped Cream or Yogurt

Pre-directions

*Preheat oven to 350.

*Butter 8 X 8 X 2 inch inch glass baking dish

Step 1

*Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and soda in medium bowl.

Step 2

*Using electric mixer, beat the ¼ C. room temp. butter and the ¼ C. sugar in a large bowl until blended.

* Beat in the 2 Tblsp. egg.

*Stir the ½ C. molasses and the ½ C. water in 1-cup glass measuring cup.

*Add flour mixture to butter mixture in 3 additions alternately with molasses mixture, beating to blend between additions.

*Transfer to prepared dish.

*Sprinkle the ¾ C. brown sugar over all.

Step 3

*Stir the 1 ½ C. hot water and 5 tblsp. melted butter in a 2-cup glass measuring cup.

*Carefully pour over top of batter (there will be lots of liquid on top of cake).

Baking directions

*Bake until gingerbread is cracked on top and toothpick inserted into center comes out clean, about 45 minutes.

Serving hints

*Scoop warm pudding cake into shallow bowls.

*Serve with whipped cream or yogurt.

 

(It may be a bit tedious to make, but it’s worth it as you will see.) 

 

Bon Appetit

Margot Van Horn

http://www.inn-ovation.info

inn-ovation@earthlink.net

 

Apr19

Panettone Bread Pudding

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Panettone Bread Pudding with Amaretto Sauce

Serves 8 to 10 serving

I hope that everyone had a wonderful Christmas.  Now, run out and get that panettone so that you can make this for your special New Year Day breakfast or brunch.  Don’t start the year out counting the calories—give yourself the first day of the year permission to make this delectable dish for you and everyone else to enjoy.  Then go on your diet.  Happy, Joyous and Healthy New Year to one and all.

Ingredients

  1. 1 pound loaf panettone bread,( crusts trimmed if you wish however I don’t do that), bread cut into 1-inch cubes.
  2. 8 eggs
  3. 1 ½ C. whipping cream
  4. 2 ½ C. whole milk
  5. 1 ¼ C. sugar

Directions for Bread Pudding:

  1. Preheat oven to 350 degrees
  2. Lightly butter a 13X9X2-inch baking dish
  3. Arrange the bread cubes in the prepared dish
  4. In a large bowl, whisk the eggs, cream, milk and sugar to blend.
  5. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
  6. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.
  7. Cover and refrigerate for at least 2 hours up to overnight.
  8. After 2 or more hours, remove dish from frig. and bring up to room temp.
  9. Bake until the pudding puffs and is set in the center, about 45 minutes. (Remember we are at altitude so possibly a bit longer.) Cool slightly.

Ingredients for Amaretto Sauce:

  1. ½ cup whipping cream
  2. ½ cup whole milk
  3. 3 tablespoons sugar
  4. ¼ cup amaretto or some sort of coffee liqueur
  5. 2 teaspoons cornstarch

Directions for the Amaretto sauce:

  1. Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, STIRRING FREQUENTLY.
  2. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture.
  3. Simmer over medium-low heat until the sauce thickens, STIRRING CONSTANTLY, about 2 minutes.
  4. Set aside and keep warm.
  5.  This sauce can be made 3 days ahead. Cover and refrigerate and re-warm before serving.

End result:

Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, serve, and don’t plan for any left-overs.

Bon Appetit

   For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.