Breakfast
06/22-06/28
Orange Craberry Scones
Ingredients
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 3 Tbsp sugar
- 1/2 tsp salt
- 1/2 cup dried cranberries, diced
- zest of 1 orange
- 5 Tbsp unsalted butter, cold and cubed
- 1 cup cold heavy/whipping cream
Instructions
- In a large bowl, measure the flour, baking powder, sugar, orange zest and salt. Whisk the flour mixture with a wire whisk to uniformly combine the dry ingredients.
- Incorporate the ice cold, cubed butter into the flour mixture by rubbing or smearing the butter between your fingertips (between thumb, index and middle finger) as you toss them around in the flour mixture. Work fast rubbing through all the big lumps of butter and the mixture should resemble coarse bread crumbs. You can use 2 butter knives to carry out this step instead of using your fingers.
- Mix in the diced cranberries.
- Stir in the cold cream with a spatula or fork until the dough comes together.
- Transfer the dough onto the table top and give it a few gentle knead (less than 10 kneads) to make it come together as a dough.
- Lightly flour the surface of the table top and press the dough into a 3 - 4 cm thick round disc.
- Lightly flour the surface of the dough and the 4 cm diameter round cutter and cut into pieces. Place the cut pieces, spacing them 3 cm apart, onto a baking sheet lined with baking paper.
- Press the remaining scraps together and cut more pieces until the dough is used up.
- OR you can use a knife to cut the scones into 10 equal wedges if you do not own a cookie cutter.
- At this stage, the scones can be frozen and stored in an air tight container for up to a week. Just bake them frozen but you need to add 3 - 5 minutes of extra bake time if doing so.
- Space the scones 3 cm apart and bake in a preheated oven at 220 degrees C or 428 degrees F, on the middle rack of the oven, for 12 - 15 minutes or until the tops are lightly golden brown.
Egg & Sausage Taquitos
Ingredients
- 7 ounce box fully cooked sausage links
- 5 large eggs
- salt and freshly ground black pepper
- 1 1/2 cups shredded cheese , your favorite kind
- 1 cup baby spinach leaves , chopped (optional)
- 10 white corn tortillas , or use 6'' flour tortillas
Instructions
- Preheat oven to 425 degrees F.
- Add the frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through.
- Remove to a plate, leaving a little bit of the sausage grease in the pan.
- Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan.
- Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat.
- Warm the tortillas on a hot skillet or griddle for a few seconds until they are pliable.
- Divide the scrambled eggs among the tortillas and top with shredded cheese.
- Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper.
- Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping.
Brunch
Strawberry Lemon Poppyseed Pancakes
Ingredients
Syrup
- 1 1/2 cups strawberries, hulled and diced
- 1 1/2 cups sugar
- 1/2 cup water
- 1/2 teaspoon vanilla
- 1 tablespoon honey
Batter
- 1 1/4 cups flour
- 1 1/2 tablespoons poppyseeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- juice of 2 medium lemons
- 1 cup buttermilk
- 1/2 teaspoon vanilla
- 1 egg
- 1 cup strawberries, diced
Instructions
Syrup
Add strawberries, sugar, water, vanilla, and honey to a medium sauce pan and heat over medium heat stirring throughout until sugar is dissolved, remove from heat. Use an immersion blender to puree syrup (or you can transfer the mixture to a regular blended and then pulse for about one minute). When syrup is smooth with only small bits of strawberries left, allow to sit and thicken over very low heat until pancakes are ready.
Pancakes
- Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together lemon juice and sugar. Add buttermilk, vanilla, and egg and whisk until smooth.
- Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries
- Pour 1/4-1/3 cup batter onto preheated pan or skillet. When edges begin to look "dry" and bubbles form and burst in the batter, use a large spatula to flip pancake. Cook 1-2 minutes longer. Repeat with remaining batter. Serve warm with strawberry syrup and additional fresh strawberries and powdered sugar if desired.