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Archive for the ‘Breakfast for Dinner’ Category

Cooking Club – Breakfast for Dinner

25 Mar

A round of applause to Greg for coming up with the excellent Cooking Club theme “Breakfast for Dinner”.

It was great having the Brazelton girls entertaining our little guy, and many thanks to Amelie for being so thoughtful to pack some of her toys to share with Evan. I think it’s safe to say, he had a great time playing with all of you!

Also, many thanks to Greg for sharing his delicious homemade yogurt with Jeanette and I and inspiring us to make an investment in a Yogurt Maker. (Leaving dairy products about the house in a semi-heated state didn’t sound as delicious as it actually turns out to be..)

As always, everyone’s food was a notch above excellent. Paul wowed us with his Lavender Tea Mimosas, and perked us of later that night with an excellent shot of espresso. I’ve never had a memorable Mimosa before and this one will definitely be making a comeback at some future important breakfast event.

Jeanette’s Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill were the perfect breakfast (for dinner) appetizer.

Being a Lemon Poppy Seed muffin snob, I was pretty happy with how my Lemon Poppy Seed Muffins turned out although I’m still perfecting the recipe. I still need to pick up an oversize muffin pan to recreate the full effect of a giant “I guess this is what I’m having for breakfast” LPSM.

Desiree’s homemade doughnuts-two-ways have inspired me to try a little doughnut DIY in the future. This was her first doughnut-making experience and she wowed us with both chocolate sprinke doughnuts and a classic sugar dusted doughnut.

Jason’s Potatoes O’Brian were a delicious and nutritious break from the veritable cornucopia of bready carbs that were available. We also got a nice look at his man-toy gas powered RC truck, now we just need to find some sweet jumps to take it off of!

Ditto to Jessica’s crisp Fruit Salad, were it not for the responsible ways of the Miller’s, we may very well all have ended up in a diabetic coma. She came up with the perfect light and refreshing fruit salad that would be the perfect addition to any breakfast (or dinner!) table.

And the main course of delicious French Toast was dished up by our gracious host Greg. They turned out quite moist, warm and delicious, which is no mean feat when you have to batch cook up enough of them to feed a house full of hungry guests.

I continue to find myself very fortunate that we have such a great group of adventurous and creative amateur chefs as friends, that enjoy one another’s company immensely and continue to be so consistently fun. Cheers to our Crazy Cooking Club Comrades! May your ovens preheat quickly, your yeast ever-rise, and your smoke alarms stay silent!

 

Lemon Poppyseed Muffins

01 Jan

2 cups flour (I split it 50% AP, 50% Cake flour, it makes it a bit fluffier)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds

1 egg
1/2 cup + 2 tablespoons sugar
2 tablespoons lemon zest (the zest from ~two large lemons)
1/4 cup melted butter
1 1/4 cups Milk, soured with 2 tbsp lemon juice (the original recipe called for Kefir or buttermilk, I like the taste of the milk + lemon juice better)

LEMON GLAZE
3 tablespoons Powdered sugar
2 teaspoons Lemon juice

Optional toppings: Almond slivers or shaved almonds
———-

1. In a large mixing bowl, whisk together the dry ingredients.

2. In a smaller bowl, combine egg, sugar, andlemon zest, stirring well. Add butter and soured milk/kefir/or buttermilk and stir.

3. Add the wet mixture to the dry ingredients, and stir just until moistened. Do not over mix. The batter will be fairly thick.

4. Preheat oven to 350ºF. Divide batter evenly into greased muffin cups. For full size muffins, bake on rack in the middle of the oven for 17-19 minutes. You know they’re done if a round toothpick inserted into a muffin pulls out without any dough sticking to it. If using a mini muffin pan, bake for around 10 minutes. Optional: If you’re planning on adding some almond toppings you’ll want to sprinkle them on about 5 minutes before the muffins are done.

5. Remove from the oven and top with the glaze, using a pastry brush.

6. Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling.

Makes 12 muffins

 

Fruit Salad

01 Jan

Brought to us by Jessica

2 bananas, sliced
2 apples, peeled, cored and sliced
1 cup green grapes
1 cup red grapes
2 cups cantaloupe
1 Tbsp orange juice from concentrate
1 cup yogurt

Mix all prepared fruit in serving bowl.  In separate, small, bowl mix yogurt and orange juice.  Once combined, pour over fruit and stir gently until well mixed.

Keep refrigerated until serving.