Good Morning Yeasted Waffles
January 22, 2011
Breakfast is a highlight in our house. We love it. Eggs a million ways, pancakes galore, beans, granola, you name it. For some reason though, I always get stuck when I try to make waffles. The idea of them is so good, but my product tends to leave me unsatisfied. My husband makes a mean waffle, but even when I try his recipe, it doesn’t quite work to my liking. So the other night, I was blown away when I had my first yeasted waffle at a friend’s gathering. Sure, it looked like other waffles I’d tried in the past, but the taste was uniquely different. This may well be my new favorite waffle. Read the rest of this entry »
Easy Cranberry Bread
December 23, 2010
How is it that cranberries have become the icon of the holidays? Is it their crimson color or their relative scarcity throughout the rest of the year? Whatever it is, they play a special role during this season. For some reason, I have been craving cranberry bread. When I set out to find a recipe, I was surprised that there are very few out there. The recipe that follows is generously adapted from one posted on Everyday Food (that received mediocre reviews).
I was craving a bread that would celebrate cranberries rich color and tart flavor without distractions from nuts, citrus, etc. To boost the flavor, I swapped out the whole milk for buttermilk. The cranberries are chopped and sprinkled with sugar before folding them into the dough. This sweetens the berries and prevents an overwhelmingly sour pop of cranberry when you bite into a piece. The result is a quick bread that is perfect for breakfast or brunch during the holidays or any time of year. (Now is the best time to buy cranberries. They freeze well!)
Cardamom Bread
December 22, 2010
Every year when I bake Swedish Cardamom bread for our Christmas morning brunch, I wonder why I reserve it for Christmas alone. It is beautiful, relatively easy to make, and tastes so tender and delicious. I love it!
Cardamom is not a spice that gets a lot of play in standard American fare. I know it best through Swedish and Indian recipes. This bread features it prominently. The key is to grind the cardamom seeds just before adding to dough. (Do not use pre-ground cardamom powder, please. It is not the same.) I like to hull the pods, then grind the seeds in a mortar and pestle until they are fine, but still contain some larger chunks (think pre-ground pepper and course pepper ground in your mill for a size comparison). The courser bits add a flavorful crunch when biting the bread.
For the Love of Pancakes
December 9, 2010
Pancakes are a ritual in our home. As a child, my mother would spoil me with stacks upon stacks of pancakes any day of the week I wished. (Thanks Mom!) Now with my own kids, I’m compelled to continue the tradition though the pressures of a busy life generally restrict them to the weekend. Our weekend is not complete without a heaping plate of steaming cakes smothered in homemade jam or syrup.
Many trials led me to develop this fabulous recipe. It is truly simple and quick to put together. You will not need to resort mediocre mix ever again! The batter produces pancakes which are thick and fluffy, but not heavy. Add blueberries or bananas and you have a force to be reckoned with. Feel free to replace 1/2 of the flour with whole wheat flour. If you do not have buttermilk on hand, combine 2 cups milk with 1 tablespoon lemon juice or vinegar and let it sit for 10 minutes.
My Pantry Shelf 