Category Archives: Breakfast

Rainy Days and Roasted Strawberry Scones

I’m fairly certain that rainy mornings were meant for lying in, pajamas til’ noon and roasted strawberry scones.  Lately I’ve been taking advantage of the early strawberry season and have been playing with fun recipes to use these berries in; as well as rhubarb.  Both fuse together harmoniously when nestled into a buttery, cakey cobbler, which has become my new favorite way to enjoy these two fruits together.  I adapted this Saveur Magazine’s recipe for rhubarb cobbler, subbing half the amount of rhubarb for some farmer’s market strawberries and I used white sugar instead of brown and the sticky, cakey dough rose up between the bubbling pink and red fruits and filled our house with the most heavenly smell.

Do yourself a favor and make this ASAP!

My friend Elizabeth shared a recipe for rhubarb syrup (perfect for rhubarb mojitos)!  It amazes me how such an odd smelling fruit that is like a red version of celery can transform into such a delicious tart and sweet fruit and how when boiled down with some sugar and water, it will turn into a vivid watermelon hue.  I love the added spice from the vanilla bean the the subtlety of the nutmeg – just enough to know its there.

I also made some gorgeous strawberry conserve that we’ve been enjoying with toast and farmer’s cheese, though it’s a little too far on the tart side for me.  I’ve been wanting to pair it with some ice cream of some sort to help balance it a little.

Then this morning, I was itching to make these roasted strawberry scones and I’m so glad I did.  Roasted in brown sugar and balsamic vinegar, the strawberries blistered and broke down under the heat and after they cooled they were folded into the scone dough.  I think I could have stood to roast them about 15 minutes longer than I did (I only did about 45) and I think they made the dough a little stickier than it should have been, but adding flour can always solve that problem (and I added lots more)!  They turned the dough kind of a pretty mauve color and baked up beautifully.  I drizzled them with a glaze (of powdered sugar, half and half and a tad of the leftover roasting juices) and ate them with mascarpone cheese…sublime.  I may or may not have eaten two and may or may not be thinking about having another one…

This has nothing to do with strawberries but everything to do with a certain apple we all know.  Ahem…drumroll please…Now for some exciting news!  For those who don’t yet know, I’ve been offered (and have obviously accepted) an editorial food & drink internship with Time Out New York!  I will be temporarily moving to NYC this July for about four months or so.  I feel so lucky and am so ecstatic about this fortunate opportunity and the adventure that lies ahead.  More to come very soon!


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Filed under Beverages, Breakfast, Pies and Cobblers

Dough a Deer

I’ve learned something about myself.  I think I have a love affair, bordering on obsession with dough.  Pillowy, yeasty, melt in your mouth dough.  From the texture to the scent, I’m hooked.  I’m definitely obsessed with beignet dough, we’ve already discussed that.  And there’s no question about how much I love the pizza dough recipe Elizabeth gave me.  I think doughnuts are pretty much the greatest thing on earth and I want to hug whoever invented them for an absurdly long period of time.  And cinnamon roll dough.  Ah cinnamon roll dough, you are my newest crush.  We should have been acquainted a long time ago.  I’ve kept two of your recipes in my recipe bible (giant binder) for at least a year, lusting after you but fearing you would be quite a lengthy endeavor, which you were.  You were worth it because you gave me these…

Oh cinnamon rolls.  You are not joking around.  You are luscious, dizzying swirls of cinnamon brown sugar laced sweet yeast dough, with butter and cream cheese folded over and over again throughout, yielding an aroma that would interrupt lines of impatient Cinnabon customers, summoning them to a higher calling .  You are probably worthy of being a Paula Deen recipe and inducing a blood sugar spike and contributing to probably over half my caloric intake for the day.  But that’s okay because you’re special so I won’t revisit you for at least 6 months.  And if I do, I certainly am not going to blog about it!  (Shhhhh….)  P.S.  It’s almost a week later and I’m still thinking about you and our tryst…


Elizabeth and spent the better part of Saturday in my kitchen drinking mimosas and making these little beauties and watching Days of Wine and Roses in between.  We chose this Joy the Baker recipe (adapted from Saveur) and no I would not change a damn thing.  It’s perfect.  Be advised it is a lengthy affair, so if you’re craving them for a weekend breakfast, you’ll have to make them the night before.  Don’t pucker your bottom lip about it because they reheat just beautifully in the oven and are good as new for the next few days (if they even make it that long).  Seriously, they probably won’t.  We actually made several smaller rolls instead of 8 large ones so we could feel better about ourselves.  *Disclaimer:  eating 2 smaller rolls probably cancels out the feeling better about yourself and likely equates to 1 large roll…not that I know this from experience.*  Anyway, make these with someone fun and eat them with someone you love.  …Then run for 10 miles.

Cream Cheese Cinnamon Rolls  adapted by Joy the Baker from Saveur Magazine

For the Dough:

1 – 1/4oz package active dry yeast

1/2 teaspoon, plus 1/4 cup sugar

1/2 cup milk at room temperature

2 Tablespoons light brown sugar

1/2 teaspoon vanilla extract

1 egg

1 egg yolk

2 3/4 cups all-purpose flour, sifted, plus more for kneading

3/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

For the Filling:

1/2 cup sugar

1/4 cup dark brown sugar

1/4 cup finely chopped pecans

1/4 cup finely chopped walnuts

1/4 cup raisins

1 Tablespoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon ground cloves

2 Tablespoons maple syrup

4 oz. cream cheese, at room temperature

8 Tablespoons (1 stick) unsalted butter, melted

For the Icing:

2 cups confectioners’ sugar

1/4 cup buttermilk

Making the Dough:

In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F.  Stir to combine and let sit until frothy and foamy, about 10 minutes.

Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk.  Beat with a wire whisk until well combined.  Fit the bowl onto the mixer, fitting with the dough hook attachment.  Add the flour and salt and mix on medium speed until the dough just begins to come together.  Turn the machine on medium-high and knead the dough for 4 minutes.

Add the butter and continue to knead for about 6 minutes.  The dough will the wet and sticky.  Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough.  Don’t worry, the dough still might be a little sticky.  It’s ok.  Just set the dough to rest in a large greased bowl.  Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

While the dough rises, make the filling.  Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt and cloves in a large bowl.  Stir to combine.  Stir in the maple syrup.  Set aside.

When the dough has doubled in size, dump if from the bowl onto a heavily floured work surface.  Gently knead the dough until it is no longer sticky, adding more flour as needed.  I think I added about 3 Tablespoons of flour.  Work the dough for about 1 or 2 minutes.  Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.

Using a floured rolling pin, roll the dough into a 10 x 10-inch square.

In a small bowl, mix the cream cheese with a knife until it’s smooth and spreadable.

Spread the cream cheese evenly over the dough square.  Fold the square into thirds like you would fold a letter to fit into an envelope.  Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.

Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle.  You make find that some cream cheese sneaks through.  Be as gently as possible with the dough, but continue to work it until you reach the size you need.

Turn the dough so that the short sides are parallel to you.  You’re going to roll from the short sides of the dough.

Brush the top of the dough with half of the melted butter.  We’ll use the rest of the butter after the rolls are baked.

Pour all of the filling onto the dough.  Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed.  Lightly press the filling into the dough.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder.  Place dough cylinder seam side down on a cutting board.  Using a sharp, thin knife, trim off the uneven edges.

Cut cylinder into 8 equal slices.  Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch (light colored) metal baking dish.  Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours.  You may also refrigerate rolls overnight.

Heat the oven to 375 degrees F.  Uncover the rolls.  If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.

Make the icing:  While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack.  Brush with remaining butter.  Let cool for 5 minutes.  Dip the tines of a fork into the icing and drizzle over the rolls.  Serve immediately.

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Brunch Anyone?

What you need for the perfect Sunday brunch:

  • A mimosa or bellini and a quality cup of French Press coffee (I prefer Peets, Counter Culture, or Larry’s Beans)
  • Some creamy scrambled eggs with some cheese and herbs de provence
  • A side of bacon
  • The Sunday Times
  • Good company
  • This Blueberry Pancake Recipe:

1/2 cup rolled oats

1/2 cup low-fat milk

1 cup whole wheat flour

1/2 cup unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon sugar

1/4 teaspoon salt

2 large eggs

1 1/2 cups buttermilk

1 teaspoon vanilla extract

3 tablespoons canola oil

1 cup fresh or frozen blueberries

1. Combine the milk and rolled oats in a bowl, and set aside.

2. Sift together the flours, baking powder, baking soda, sugar and salt.

3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.

4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.

5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.

6. Serve hot with a small amount of butter and maple syrup.

Yield: A dozen pancakes.

Advance preparation: You can keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.

*Courtesy of Martha Rose Shulman, posted on The New York Times’ website, on December 7, 2009*

These pancakes truly were amazing.  They were hearty and fluffy, simple to make, and they were the perfect thickness.  They are luxurious but don’t weigh you down.  I wouldn’t alter anything about this recipe.  It might be fun to try some lemon zest in the batter next time, but it doesn’t even need it.  I served them with some butter, real New Hampshire maple syrup (made by a friend’s uncle) and some whipped cream I made.  They were pretty damn sublime.

Here are a few of my other favorite brunch treats:

  • Captain Crunch French Toast (aired on Diners, Drive-Ins and Dives, on The Food Network).  *I always use Challah bread for French toast (sourdough is a second favorite)*
  • Boozy Baked French Toast (courtesy of Smitten, one of my favorite food blogs).  For my liquor, I use a mixture of Frangelico and some Baileys.
  • Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

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Filed under Breakfast