Chinese Donuts and Pancakes for a New Year's Brunch

From the kitchen of One Perfect Bite...The Silver Fox and I are having guests for brunch on Saturday. In keeping with my plan to serve Chinese food for the duration of the Spring Festival, I've put together a menu that I think our guests will enjoy. I'll be serving congee, noodles, shrimp omelets, dumplings, and creamed bok choy as well as Chinese donuts and pancakes. The recipes for these dishes have been featured on One Perfect Bite in the past, but I came across new recipes for the donuts and pancakes that I wanted to try and share with you. They are easy to make and I think your family and friends will enjoy them. Here is how they both are made.

Roasted Grape Muffins

From the kitchen of One Perfect Bite...Heaven help us all. This weekend, I've been experimenting with roasted grapes and used them in both sweet and savory dishes. My favorite application was their use as an accompaniment to a roast pork, but I also came up with recipes for muffins and scones where the grapes are used in place of berries or nuts. Roasting the grapes heightens their sweetness and changes their texture. I really think you'll like them roasted. The first of my experiments was for the muffins I'm sharing with you tonight. Italians make cakes that use grapes and olive oil as ingredients. Those recipes were the inspiration for these muffins which are child-simple to prepare. They have a moist crumb, but the sprinkling of sugar they receive before going into the oven, gives the crust a crunch that plays nicely against their moist interiors. These muffins are not overly sweet and they are great to serve for breakfast or at a coffee or tea. I do hope you'll give this recipe a try. Here is how the muffins are made.

Strawberry and Chocolate Chip Muffins

From the kitchen of One Perfect Bite...These simple muffins will make a wonderful addition to your breakfast or brunch table. They can be made without special equipment and if you have a large bowl and a wooden spoon you can serve your family fresh strawberry muffins within 30 minutes. Early strawberries are already available in supermarkets, but they lack the flavor of those that are harvested in June. These muffins are a perfect way to use early berries. The chocolate chips are a nice, but not necessary addition. I think you are going to love the muffins. Here is how they are made.

For the Breakfast or Brunch Bunch - Low-Calorie Calico Scrambled Eggs

From the kitchen of One Perfect Bite...Every Fat Tuesday, I spend some time pulling out meatless recipes to use during Lent. This simple dish is one I go back to year after year because it is so flavorful and easy to prepare. The recipe was originally meant for a frittata but that did not go as planned. My first effort was an abject failure and I could not get the eggs out of the pan. Once my wounded pride had healed, I decided to take the basic recipe ingredients and use them to make a really special batch of scrambled eggs. Voila! Since then I've made these eggs at least once a week during the lenten season. The eggs are simple to make, and while I like to cook them over low heat until they are set but still glistening, the Silver Fox prefers his to be cooked a bit longer. Soft or hard, I think you'll enjoy these flavorful low-calorie eggs for breakfast or a light supper. Here is how they are made.

Low-Calorie Calico Scrambled Eggs...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

Ingredients:
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
5 eggs
1-1/4 cups egg substitute
1 tablespoon sour cream
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

Directions:
1) Heat oil in a large nonstick skillet until it shimmers. Add peppers, onions and garlic and saute until crisp tender.
2) Meanwhile, whisk eggs, egg substitute, sour cream, cheese, salt and pepper together in a large bowl. Pour over mixture in the skillet.
3) Cook and stir gently over medium heat until eggs are set. Yield: 4 to 5 servings.

                    

                                                    Older Posts

                 One Year Ago Today:                                                     Two Years Ago Today:

        New Orleans Red Beans and Rice                                      County Derry Gilroy Porter Cake

               Three Years Ago Today:                                                  Four Years Ago Today: 

    Albondigas - Pork Meatballs with Chipotle Sauce                           Key West Lime Bars

Chilaquiles

From the kitchen of One Perfect Bite...Our fall rains have started a bit early this year. Today was cold and wet enough to chill those of us who were outside when the deluge began. Once home, we set the first fire of the season and it quickly warmed these old bones that seem to be growing more cold sensitive every year. With the fire blazing and snug in a Northwood's fleece and wool socks, I set about making a lunch that would that would add some fire to our bellies as well. I decided to make chilaquiles (chee-lay-KEE-less) which is a traditional Mexican dish that is made with strips of fried corn tortillas, salsa and cheese. In some parts of Mexico, the tortilla strips are cooked in salsa until they start to soften, but there are exceptions to the rule, and in other areas of the country your plate will contain crisp tortilla strips that are topped with chicken, salsa, eggs and cheese. We first had chilaquiles while whale watching in Baja, and our introduction to them was the crisp fully loaded version. I still make the fully loaded variety, though I suspect the simpler version is more authentic. This is an extremely easy dish to make if you have the ingredients on hand. You'll need corn tortillas, salsa verde, chicken, eggs and cheese. Now, while you didn't hear it from me, rotisserie chicken and corn tortilla chips can make this dish even easier to prepare and just about as good to eat as the from-scratch variety. Refried beans are often served as an accompaniment to the chilaquiles and they add substance that will please those with large appetites.You can serve the chilaquiles with the same topping as you would use for enchiladas. The dish is quite filling and perfect for a fall brunch or lunch. Here is how they are made.

Chilaquiles...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 cup canola oil
8 corn tortillas, cut into 3/4-inch strips
1/4 teaspoon plus 1/8 tsp salt
6 eggs, beaten
2 cups shredded cooked chicken
1 cup salsa verde
Optional:
Shredded queso fresco, sliced scallions and chopped cilantro

Directions:
1) Heat oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 350 degrees to 375 degrees on a deep-fry thermometer. Fry tortilla strips in 3 batches until golden-brown, 1 to 2 minutes each, gently moving around in oil with a slotted spoon. Remove with spoon to a paper-towel-lined plate. Season strips with 1/4 teaspoon salt.
2) Carefully discard all but 1 tablespoon of oil. Add eggs and cook over medium heat until scrambled, about 2 minutes. Season with remaining 1/8 teaspoon salt. Meanwhile, heat chicken and salsa verde in a medium pan.
3) Arrange tortilla strips on a large platter. Spoon chicken mixture on top, then scatter eggs on top of chicken. Garnish with shredded queso fresco, sliced scallions and chopped cilantro, if desired. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Arroz Brasileiro - Brazilian Tomato Rice

Two Years Ago Today: Rhubarb Meringue Pie

Three Years Ago Today: Pickled Plums

Four Years Ago Today: Pumpkin Cupcakes with Maple Cream Frosting

Brewster Berrie Smoothie

From the kitchen of One Perfect Bite...We normally are restrained breakfast eaters, but when we travel, bacon and eggs and hearty breakfast fare become the order of the day. The Silver Fox and I did not follow that pattern this year. We were on Cape Cod during a period of really high heat and humidity. We were prepared for the heat, but the humidity caught us, and I might add the locals, completely by surprise. The weather was not conducive to a trencherman's breakfast, so I quickly substituted a series of smoothies that our peckish appetites would be better able to handle. While the smoothie that I'm featuring today has a hint of sweetness,  I honestly would have to describe it as tartly refreshing rather than sweet.  We enjoyed it and I think those of you who give it a try will like it as well. It is extremely easy to make, and your breakfast will come together in about 5 minutes, if you have all the ingredients at hand. The cranberries add gorgeous color and flavor to a smoothie that would be quite ordinary without them. I freeze quantities of cranberries every year, so I always have a supply of them on hand for recipes such as this one. I have noticed that our local markets now carry cranberries in their frozen fruit section, so I suspect they are  available year round in most areas.I do hope you'll give this recipe a try. I think you'll enjoy this refreshing smoothie. Here is how it is made.

Brewster Berrie Smoothie...from the kitchen of One Perfect Bite inspired by Carol Berrie

Ingredients:
1/2 cup frozen sliced strawberries
1/4 cup frozen cranberries
1-1/2 cups orange juice
1/2 cup cranberry juice
6-oz. raspberry yogurt
1 large scoop vanilla frozen yogurt

Directions:
Combine all ingredients in a blender jar and process until smooth. Serve in tall glasses while still frosty. Yield: 2 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Pavlova with Lemon Curd and Mixed Berries

Two Years Ago Today: Frenchified Meatloaf

Three years Ago Today: Curried Egg Salad

Four Years Ago Today: Warm Sausage and Potato Salad

Maple-Cinnamon Breakfast Biscuits

      

From the kitchen of One Perfect Bite...Left to my own devices, this is something I never would have thought to make. On those rare occasions when I start my day with a biscuit, it is the standard variety and I spread maple syrup or honey on it, rather than in it. A neighbor led me to the recipe and despite my initial reservations , it seemed so simple that I decided to give it a try. The biscuits are not at all bad. While they will never replace a good bagel or Danish, I must admit they are a tasty way to start the day. The recipe is straightforward and easy to follow and you'll need only minimal equipment to mix and bake them off. There is one small pitfall in this recipe that brought back memories of Julia Child. Julia was famous for tucking finished sauces into her ingredient lists. The call for a cup of veloute halfway through the assembly of a recipe taught many of us just how important it was to read a recipe before actually starting to work on it. Here the thing that might slow you down, is the call for a ready-mixed cinnamon sugar. I rarely keep cinnamon sugar on hand, so I mix it up just before I start to work on my recipes. I use this INSTRUCTABLE to make the sugar I need for these biscuits. If you are looking for something new to start your family's day I hope you will gibe this recipe a try. They are light and  flavorful and I think you'll enjoy them.  Here is how the biscuits are made.

Maple-Cinnamon Breakfast Biscuits...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
2-1/2 cups all-purpose flour
3 tablespoons cinnamon-sugar, divided
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup buttermilk
1/2 cup maple syrup
1/2 cup finely chopped pecans
2 tablespoons 2% milk

Directions:
1) Preheat oven to 400 degrees F.
2) Combine flour, 2 tablespoons cinnamon-sugar, baking powder, baking soda and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and syrup just until moistened. Fold in pecans.
2) Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter.
Place 2 inches apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar. Bake for 12-15 minutes or until golden brown. Serve warm. Yield: 1 dozen.

One Year Ago Today: Stir-Fried Asparagus with Pork

Two Years Ago Today: Crusty Farm-Style Fried Chicken

Three years Ago Today: Lemon Coleslaw

Four Years Ago Today: Red-Cooked Pork

Colomba Pasquale - Italian Easter Cake

From the kitchen of One Perfect Bite...Our plans for the Easter holiday are falling into place. We'll be having friends for a traditional dinner on Saturday night and on Sunday, if the good Lord's willin' and the creek don't rise, we'll be enjoying a potluck brunch on the shores of Loon Lake. After sifting through a maze of possibilities, I decided to make an Italian Easter cake, called Colomba Pasquale, as my contribution to the communal feast. I did a test run of the recipe today and I'm really pleased with the results. The cake is made with a sweet dough, similar to the one that is used for panettone, and it is usually baked in a dove-shaped mold. I've reached an age where the chances of any new pots, pans or molds coming into my kitchen are mighty slim, so the idea of a dove-shaped cake, no matter how lovely the symbolism, was immediately sacrificed on the altar of  practicality. I was tempted to try a freeform version of the dove, but the dough used to make the cake is so soft I was afraid it would sprawl and look like an amoeba by the time it finished baking. I decided to use a large springform pan instead and it worked really well. I put a collar on the pan, so the dough was free to rise and my finished cake was a bit over 3 inches high. The dough used to make the Easter cake is easy enough to prepare, but because it begins with a sponge and rises several times, it is time consuming and shouldn't be attempted when you are short of time. The dough is sticky, but if you use too much flour to remedy that, your finished cake will be dry. While it is counterintuitive, wet hands will make working the dough easier. You could also use an electric mixer that has a dough hook and be done with it.  The best part of the colomba is the almond topping which adds texture, flavor and eye appeal to the bread. The finished cake is really pretty and I know you will enjoy it. Here is how it is made.

Colomba Pasquale - Italian Easter Cake...from the kitchen of One Perfect Bite courtesy of the Italian Connection and Emanuele's Kitchen

Ingredients:
Sponge
3/4 cup milk
2-1/4 teaspoons active dry yeast
1 cup all-purpose flour
1 teaspoon sugar
Dough
3 large eggs
1 egg yolk (set aside the white)
1 stick (4-oz.) butter, melted
1/2 cup granulated sugar
1/2 teaspoon salt
Grated rind of 1 lemon
Grated rind of 1 small orange
1/2 teaspoon vanilla
3 cups all-purpose flour
3/4 cup golden raisins
Almond Glaze
1/3 cup almonds
1/4 cup granulated sugar
1-1/2 teaspoons cornstarch
1 egg white
1/3 cup whole almonds
Confectioners' sugar for sprinkling

Directions:
1) To make the sponge: Heat milk to 105 degrees F. and pour into a medium size bowl. Mix in 1 teaspoon sugar and yeast and let sit for 5 minutes. Stir to combine. Add 1 cup flour and mix thoroughly with a fork. Cover with plastic wrap and place in warm spot until doubled in bulk, about 30-45 minutes.
2) To make dough: Melt butter in a saucepan and let cool. In a large bowl, beat 3 whole eggs and 1 yolk with a fork. Mix in sugar, salt, vanilla, and lemon and orange rinds. Stir in butter. Stir in risen sponge. Mix energetically until well combined. Gradually mix in the 3 cups of flour.
    Turn dough out onto a well-floured board and knead until smooth, adding additional flour only if needed to keep dough from sticking. Knead in raisins. Place dough in a large buttered bowl, cover with plastic wrap and set in a warm place to rise until doubled in bulk, about 1 hour.
   When dough has risen, fold it over itself in the bowl several times, then shape as desired, either as one large round cake, 2 smaller round cakes, or 2 colombe-dove shapes. I made one large cake in an 10” springform pan. Butter bottom of the pan, then line inside ring with parchment paper so that it is above rim of the pan by several inches, and secure with a metal paper clip. Place dough in pan, and flatten so that it is even and touches side of the pan. Cover with a cloth and leave to rise until doubled, 60-90 minutes.
    Preheat oven to 375 degrees F.
3) To make almond glaze: In a food processor, grind almonds and sugar by pulsing, until they are finely chopped. Add cornstarch and egg white and blend well. Carefully spoon glaze over cake dough,- do not push down on dough, which will deflate it and ruin your efforts! Scatter whole almonds over surface of glaze and sprinkle with confectioners sugar.
4) To bake: Place cake pan on bottom rack of oven, and bake for 20 minutes, then lower temperature to 325 degrees F. and bake for another 20-40 minutes, or until a cake tester comes out clean. If top starts to darken too much, cover it with aluminum foil to prevent it from burning. Cool on a rack. If made a day ahead, cover well in plastic wrap to keep fresh. Yield: 12 to 16 servings.

Cook's Note: While the traditional shape of this cake is a colomba – the dove that is the symbol of peace - the dove shape is a bit awkward without a special pan, so I make one large round cake which gives spectacular results.





One Year Ago Today: Chocolate-Cherry Cookies

















Two Years Ago Today: Peanut Butter Fudge














Three Years Ago Today: Zeppole for the Feast of St. Joseph













Four Years Ago Today: Cinnamon Rolls and the Junction City Daffodil Festival

Coffee Crumb Cake

From the kitchen of One Perfect Bite...The coffee cake we know today was not a unique creation.  It evolved in progressions that began with ancient honey cakes and galettes and  morphed into the yeasty sweet rolls, crisp Danish and quick breads that we've come to associate with our breakfast and morning coffee today.  The concept of a coffee cake, or sweet cake that is served with coffee, probably originated in Europe during the 17th century. We have the Germans, Dutch and Scandinavians to thank for them and immigrants from those countries brought their cakes with them to the new world.  The Scandinavians, however, were the group most responsible for making American's a nation of coffee drinkers and coming up with the kind of food that goes well with pots of the steaming brew. While German women brought the Kaffeeklatcsh, an occasion that combined gossip and coffee drinking to the new world, the pot of coffee brewing on the back of stoves in Scandinavian kitchens became synonymous with hospitality and became America's version of England's tea. Despite waves of immigration the term coffee cake  was not used until 1879 when it began to appear now historic cookbooks. Following World War II, promotional campaigns sponsored by organizations representing coffee importers highlighted coffee breaks and the assortment of plain cakes served during those breaks were renamed coffee cakes and  recipes for them became popular in home kitchens.  The recipe I'm featuring today is one of those recipes. It was developed by Nick Malgieri for Saveur magazine. It is a lovely cake and very easy to make.The cake layer is topped by a thick, almost obscene, layer of crumb topping that I think you will love. The crumb layer is so thick that it is hard to tell when the cake is done and I let mine bake for an additional 10 minutes. The next time I make this cake I plan to use a larger pan and cut back on the amount of streusel I place on top of it.  There is such a thing as wretched excess. Having said that, I must again say this cake is delicious and I think those of you try this recipe will be more than happy with the results. Easter is coming and this would be  a great addition to your breakfast or brunch table. Here is how the cake is made. 

Coffee Crumb Cake...from the kitchen of One Perfect Bite courtesy of Nick Malgieri and Saveur magazine

Ingredients:
Crumb Topping
1-1/2 cups flour
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
12 tablespoons unsalted butter, cubed and chilled
1/2 cup finely chopped walnuts
Cake
8 tablespoons unsalted butter, softened, plus more for pan
2 cups flour, plus more for pan
1 tablespoon  baking powder
1/2 teaspoon kosher salt
3/4  cup sugar
1 teaspoon vanilla extract
1 egg
2/3 cup milk

Directions:
1) To make  crumb topping: Whisk together flour, sugar, cinnamon, baking powder, and salt in a bowl.  Add butter, and rub into flour mixture with your fingers until large clumps form. Stir in walnuts, and refrigerate until ready to use.
2) To make cake layer:  Heat oven to 350 degrees F.  Grease and flour an 8 x 8-inch baking pan and set aside. Whisk together flour, baking powder, and salt in a bowl and set aside. Beat butter, sugar, and vanilla in another  bowl on medium-high speed with a hand mixer until pale and fluffy, about 3 minutes. Add egg; beat until smooth. Alternately add dry ingredients and milk in 3 batches, beginning and ending with dry ingredients and beating after each addition until just  combined. Scrape batter into pan. Smooth top. Break topping up into large clumps and sprinkle  evenly over batter. Bake until topping is lightly browned and a toothpick inserted in  middle comes out clean, about 40 minutes. Yield: 10 servings.







One Year Ago Today: Irish Cream Pudding Parfait













Two Years Ago Today: Chicken Picadillo in Tortilla Cups with Chili Lime Sauce














Three Years Ago Today: Thai Tuna Salad














Four Years Ago Today: Sticky Rice and Alms Giving in Luang Prabang

Homemade Granola

From the kitchen of One Perfect Bite...I usually don't keep granola in the pantry, but I do make it when we have house guests and during Lent when it helps the Silver Fox keep his sugar cravings in check. This very simple version is easy to make and while it is high in calories, portion control and will power help keep love handles under control and make it possible for me to keep it on hand. This recipe was developed by Sara Quessenberry who co-authored The Good Neighbor Cookbook while living on the 46th floor of a high-rise in New York City. While that irony always makes me smile, her recipes are spot on and I'm really comfortable in recommending her book and the recipes she developed while working at Real Simple magazine to you. The great advantage to making your own granola is that you can control what goes into it. I like this version because it uses maple syrup rather than sugar to sweeten the oat and nut mixture. I think you'll like it, too. It will keep for up to a month if stored in an air-tight container. Here's how it is made.

Homemade Granola ...from the kitchen of One Perfect Bite inspired by Sara Quessenberry

Ingredients:
4 cups old-fashioned rolled oats
1 cup sliced almonds
1/2 cup shredded coconut (preferably unsweetened)
1/4 cup shelled sunflower seeds
1/2 cup pure maple syrup
2 tablespoons canola oil
1/2 teaspoon kosher salt
1 cup dried fruit (such as cherries, cranberries, raisins, or currants)

Directions:
Heat oven to 350 degrees F. Toss oats, almonds, coconut, and sunflower seeds together with maple syrup, oil, and salt on a rimmed baking Sheet. Bake, tossing once, until golden and crisp, 25 to 30 minutes. Add the dried fruit and toss to combine. Let cool. Yield: 6 cups.

One Year Ago Today: Cherry Berry Fudge

Two Years Ago Today: Turkey Meatballs with Lemon Yogurt Sauce

Three Years Ago Today: Marbled Sweetheart Sugar Cookies

David Eyre's Baked Pancake + Our Orphan of the Storm

 

Our youngest grandson doesn't understand what all the fuss is about.

From the kitchen of One Perfect Bite...Remember General MacArthur's, "Old soldiers never die, they just fade away"? Well, there are also recipes that refuse to die, but unlike the general, they ebb and flow, rather than fade away. David Eyre's famous recipe for baked pancakes can be counted in their number. Craig Claiborne first wrote about the pancake in 1966 following a brunch he enjoyed in the home of Eyre while vacationing in Hawaii. The pancake looks a bit like a Dutch Baby but it is more delicate in flavor and can best be described as a cross between a pancake and a crepe. A simple batter is poured into a sizzling butter bath and baked. While in the oven it poofs to perfection before sinking under its own weight into a thin layer of eggy goodness. This effortless confection has never lost its popularity with those who have tasted it. It is a classic case of once bitten. If you have never made it, I hope you'll give this recipe a try. You, too, will become a convert at first bite. As an aside, David Eyre died in 2008 at the age of 96. His daughter told Amanda Hesser that his last supper was the pancake. I thought his signature pancake would be a perfect feature for Shrove Tuesday.

David Eyre's Baked Pancakes...from the kitchen of One Perfect Bite courtesy of The Essential New York Times Cookbook, Martha Stewart and Food52

Ingredients:
1/3 cup all-purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
Pinch of nutmeg
4 tablespoons (one half stick) of unsalted butter
2 tablespoons confectioners’ sugar
Juice of half a lemon

Directions:
Heat oven to 425 degrees F. Combine flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave batter a little lumpy. Melt butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in batter. Bake for 15 to 20 minutes, until the pancake is golden brown. Sprinkle with sugar and return briefly to oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade. Yield: 2 to 4 servings.

One Year Ago Today: Lemon Shortbread Cookies for Valentine's Day

Two Years Ago Today: Lamb Shreds withVermicelli

Three Years Ago Today: Eggs Smothered in Spoonbread