Serious Eats: Recipes - Breakfast and Brunch

Robb Walsh's Shrimp and Grits

2012-05-15T15:25:47Z

[Photograph: Laurie Smith]

As part of Robb Walsh's Tex-ploration for Texas Eats he spent time on a shrimp boat making his way around Corpus Christi Bay trawling for the fresh, sweet little shrimp that are so good around those parts.

Texas Eats is full of plenty of wonderful recipes for the seasonal specialty that are Texas shrimp, and one of our perennial favorites is Shrimp and Grits, otherwise known as breakfast shrimp.

You can't really go wrong with sweet shrimp served over smooth grits, but Walsh steps up the recipe by sautéing the shrimp in bacon fat along with mushrooms, scallions, and garlic, creating a pan sauce that's pretty over the top. And those grits? Well, let's just say that those are the grits of Southern breakfast dreams.

What Worked: There are countless iterations of this Southern breakfast classic out there, but Walsh's version is spot on, packed full of rich shrimp flavor, crisp bits of bacon, and the creamiest, cheesiest grits.

What Didn't: All's clear here, we could eat this for breakfast forever.

Suggested Tweaks: You could always go with herb grits in place of the cheese version in this recipe, just toss in some sliced scallions and thyme. And since this is a breakfast dish, topping it off with a poached or fried egg wouldn't hurt at all.

Ingredients

serves serves 4, active time 1 hour, total time 1 hour

1 pound heads-on shrimp
Cheese Grits (recipe follows)
Shrimp Stock (recipe follows)
6 slices bacon, diced
Peanut oil, for frying
2 cups sliced white button mushrooms
1 cup minced green onions (white and green parts)
1 large clove garlic, minced
2 tablespoons chopped fresh parsley
4 teaspoons freshly squeezed lemon juice
1 or 2 dashes of Tabasco sauce
Salt and pepper
Shrimp Stock
1 cup water
Heads and tails from raw shrimp
Vegetable trimming such as onions, carrots, celery, and parsley
Cheese Grits
2 cups chicken broth
1 cup water
1 cup Shrimp Stock
1 cup Anson Mills quick-cooking organic  yellow grits or other quick-cooking grits  (not instant)
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
¼ cup unsalted butter
½ teaspoon salt
¼ teaspoon black pepper
Pinch of cayenne pepper
Tabasco sauce, for serving

Procedures

For the Shrimp Stock: In a stockpot, combine the water, heads, shells and vegetable trimmings and bring to a boil over high heat. Lower the heat to a simmer. Cook for 20 to 30 minutes to extract flavor.
Remove from the heat and strain through a fine-mesh sieve several times to remove any tiny shell or other bits. Use immediately, or let cool, cover, and refrigerate for a week or freeze for up to 3 months.
For the Cheese Grits: In a saucepan, combine the broth and water and bring to a boil over high heat. Slowly add the grits while whisking constantly. When all of the grits are incorporated, decrease the heat to low and cook, stirring occasionally, for 20 to 30 minutes, until soft and creamy.
Remove from the heat and stir in the Cheddar and Parmesan cheeses, butter, salt, black pepper, and cayenne and stir just until mixed. Serve hot with Tabasco sauce on the side.
For the Shrimp and Grits: Peel and devein the shrimp, then make the stock from the heads and shells as directed, using only 1 cup water. Set the stock aside.
Prepare the grits as directed, substituting the 1 cup shrimp stock for 1 cup of the water. Set the grits aside in a warm place, or keep them warm over hot water in a double boiler.
In a skillet, sauté the bacon over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, then crumble.
Return the skillet to medium heat and add enough oil to the bacon drippings so the fat is about ⅛ inch deep. When the fat is hot but not smoking, add the shrimp in a single layer. Turn the shrimp as they color. Add the mushrooms and sauté, stirring, for about 4 minutes, until the mushrooms are cooked through.
Add the green onions and garlic and cook, stirring, for about 1 minute more. Stir in the parsley and season with the lemon juice, Tabasco, salt, and pepper.
Divide the grits among 4 bowls. Spoon the shrimp on top, sprinkle with the bacon, and serve immediately.

Lemon Olive Oil Muffins

2012-05-15T11:45:00Z

[Photograph: Carrie Vasios]

Olive oil keeps these muffins moist and imparts a fruity flavor that pairs perfectly with lemon. They're a great alternative to heavy, butter-laden muffins.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: 6-cup jumbo muffin tin or 12-cup standard muffin tin

Ingredients

serves makes 6 jumbo or 12 regular sized muffins, active time 20 minutes, total time 45 minutes

1 1/2 cups (about 7 1/2 ounces) all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (about 7 ounces) sugar
4 eggs
1/3 cup Greek yogurt
1/2 cup olive oil
1 1/2 tablespoons finely grated lemon zest

Procedures

Adjust oven racks to upper and lower middle positions. Preheat oven to 350°F. Lightly grease two muffin tins with olive oil. In a small bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, beat together sugar and eggs until pale and smooth, about 2 minutes. Beat in yogurt. Beat in olive oil. Add flour mixture and beat until fully incorporated. Stir in lemon zest.
Pour batter into muffin tins, filling each 2/3 full. Bake until golden and a cake tester comes out clean, about 20 minutes. Let cool 10 minutes in pan, then transfer to a rack to continue cooling.

Corn Fritters

2012-05-12T16:45:00Z

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Ingredients

serves serves 4, active time 20 minutes, total time 20 minutes

1 cup cornmeal
1 cup all-purpose flour
1 tablespoons plus 1 teaspoon baking powder
Pinch of salt
1/4 cup sugar
3/4 cup milk
2 eggs, beaten
4 tablespoons (1/2 stick) butter, melted
1 cup corn kernals (thawed if frozen)
About 2 quarts vegetable, canola, or peanut oil
powdered sugar (optional)
sliced scallions (optional)

Procedures

Whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl combine milk and eggs then pour wet ingredients over dry ingredients and whisk to combine. Add melted butter and corn and mix well.
Add 2 inches of vegetable oil to a Dutch oven or wok and heat to 350°F. Drop corn fritter batter into hot oil one tablespoon at a time. Cook, agitating and turning frequently until golden brown and crisp on all sides and fritters are cooked through, about 4 minutes total. Remove fritters to a large plate lined with paper towels and season with salt. Serve immediately, garnished with powdered sugar or sliced scallions.

Lemon Glazed Poppy Seed Coffee Cake

2012-05-08T11:45:00Z

[Photograph: Carrie Vasios]

Unlike other poppy seed sweets, this one is simply bursting with poppy seeds. It gives the bread a nutty flavor and addictively crunchy texture.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: 8- by 4-inch loaf pan

Ingredients

serves serves 8 to 10, active time 20 minutes, total time 1 hour

1/2 cup poppy seeds
1/2 cup milk
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon zest from 1 lemon
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup light brown sugar
1 egg plus 1 egg yolk
1/2 teaspoon vanilla extract
1/3 to 1/2 cup confectioners' sugar
2 tablespoons juice from 1 lemon

Procedures

Preheat oven to 350°F. Place oven rack in upper middle position. Butter loaf pan.
In a small saucepan, combine poppy seeds and milk. Bring to a simmer, then remove from heat and let stand 10 minutes.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together butter and sugar until light and fluffy, about 3 minutes. Beat in egg, egg yolk, and vanilla until combined. Add flour mixture and beat until just combined. Beat in poppyseeds and milk. Stir in lemon zest.
Pour batter into prepared loaf pan and bake until a cake tester comes out clean, about 45 minutes. While cake is still warm, whisk together confectioners sugar and lemon juice. Pour over cake. Let cool 10 minutes in pan, then remove to a rack to finish cooling.

Glutinous Rice with Red Bean Paste, Walnuts, and Currants

2012-05-04T18:15:00Z

About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, The Offal Cook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: eight 8-ounce ramekins, steamer

Ingredients

serves serves 8, active time 30 minutes, total time 1 hour, plus overnight soaking time

2 cups glutinous rice
2 tablespoons lard
1 cup red bean paste
1 cup chopped walnuts, almonds, pecans, or a combination thereof
½ cup currants or raisins
Honey or maple syrup (optional)

Procedures

The night before, soak the rice in a large bowl of water at room temperature. The rice should soak for at least 6 hours and can be left up in the water for up to 24 hours.
The next day, drain and rinse the rinse. Melt lard in a large skillet over low heat. Add rice and stir to coat. Stir in chopped nuts and dried fruit.
Divide half of rice evenly between eight 8-ounce ramekins. Divde red bean paste evenly between ramekins, scooping a small mound into center of rice, then top with remaining rice.
Place all the bowls in a steamer. Steam over high heat for 25 to 35 minutes, until the rice is just tender and cooked through.
Serve immediately, drizzling with honey. Leftovers may be covered with plastic wrap and refrigerated for up to 3 days. Re-steam to warm through.

Dan Kluger's Homemade Ricotta with Baked Eggs and Tomato Sauce

2012-05-03T15:45:00Z

Note: Good quality store-bought ricotta can be used in place of homemade. Look for a brand with nothing but milk, salt, acid, or starter culture on the ingredients label, such as Calabro.

Recipe adapted from Dan Kluger's class at the New York Culinary Experience.

Special equipment: Cheesecloth, thermometer

Ingredients

serves serves 4

For the Ricotta: (see note above)
3 cups whole milk
1 1/2 cups heavy cream
kosher salt
1 1/2 tablespoons lemon juice or distilled white vinegar
For the Tomato Sauce:
1 (28-ounce) can whole peeled tomatoes (preferably Italian San Marzano or Muir Glen)
¼ cup extra virgin olive oil, plus extra for drizzling
4 medium cloves garlic, minced (about 1 1/2 tablespoons)
1 small onion, finely diced (about 1/2 cup)
2 sprigs fresh basil, plus more for garnish
To Assemble:
4 eggs
1 ounce grated parmesan cheese (about 1 cup)
2 teaspoons red chili flakes
Coarse sea salt and freshly ground black pepper

Procedures

For the Ricotta:Pour milk and cream into a medium saucepan (liquid should come less than half way up side of pot). Heat over low heat, stirring constantly, until it registers 170°F on an instant read thermometer. Add kosher salt to taste. Add lemon juice and gently stir to combine. Mixture should immediately start forming small curds. Set aside and allow to rest for 10 minutes.
Line a fine mesh strainer with cheesecloth and set over a medium bowl. Pour milk mixture into strainer and allow to drain for 20 minutes. You should end up with between 1 and 2 cups fresh ricotta. Set aside while you make the sauce.
For the Sauce: Transfer tomatoes to a large bowl and mash with a potato masher until crushed. Heat olive oil in a medium saucepan over medium heat until shimmering. Add garlic and cook, stirring frequently, until soft and fragrant, about 1 minute. Add onions and cook, stirring frequently, until completely soft but not browned, about 4 minutes total. Add tomatoes and increase heat to high. Bring to a boil, then reduce to a simmer and cook, stirring frequently, until reduced to 3 cups, about 8 minutes. Season to taste with salt, then stir in basil.
To Assemble: Adjust oven rack to lower-middle position and preheat oven to 400°F. Transfer tomato sauce to a 12-inch straight-sided sauté pan. Crack eggs directly onto surface of sauce then add ricotta in tablespoon-sized dollops around the eggs. Season eggs with salt. Place lid on pan and bake until eggs white are set but yolks are still runny, about 8 minutes (check every few minutes until done). Carefully remove pot from oven and sprinkle with grated cheese, torn basil leaves, and chili flakes. Season with coarse sea salt and freshly ground black pepper. Drizzle with more extra-virgin olive oil, and serve.

Cinnamon-Sugar Coffee Cake

2012-05-02T17:15:00Z

[Photograph: Joshua Cogan]

The cinnamon and sugar flavors in this recipe are fairly standard coffee cake territory but the addition of candied ginger in the cake and a pinch of allspice in the glaze give this cake a bit of pizzazz and an ever so slight spiciness that will have you shaving off slice after slice, even after breakfast is over.

Ingredients

serves makes 1 large or 2 small Bundt cakes, active time 30 minutes, total time 1 hour 15 minutes

For the Topping
1/2 cup walnuts, chopped
1/4 cup dark brown sugar, packed
2 1/4 cups superfine sugar
1 1/2 sticks unsalted butter, very cold
1/2 teaspoon ground cinnamon
1/2 teaspoon, plus 1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
For the Cake
2 1/2 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1 cup milk
1/4 cup fresh lemon juice
1 tablespoon heavy cream
1 teaspoon vanilla extract
1/3 cup sliced almonds or chopped walnuts
2 tablespoons candied ginger, minced
3 eggs
3 egg yolks
Cinnamon-Sugar Glaze (recipe follows)
Cinnamon-Sugar Glaze
1 cup confectioners' sugar, sifted, plus extra, as needed
1 to 2 tablespoons milk
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
Pinch of ground allspice (optional)

Procedures

For the glaze: Combine all of the ingredients in a medium bowl and stir with a whisk or fork until smooth. Add more sugar, if needed, to thicken the glaze to a desired consistency.
Preheat the oven to 325°F and place a rack in the middle. Thoroughly coat one 12-cup or two 4 1/2-cup Bundt pans with nonstick cooking spray. Set aside.
To make the topping: In a small bowl, mix together the walnuts, brown sugar, 3 tablespoons of the superfine sugar, 2 tablespoons of the butter, the cinnamon, 1/2 teaspoon of the ginger, and 1/4 teaspoon salt. Place the topping in the fridge.
In a large bowl, combine the flour, baking soda, remaining salt, and remaining ginger, and set aside. In another bowl, stir together the milk, lemon juice, cream, and vanilla and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the remaining butter, the remaining superfine sugar, the almonds and candied ginger on low speed for 3 to 4 minutes. Add the eggs and yolks one at a time. Stop and scrape down the sides of the bowl.
With the mixer on low, alternately add the dry and liquid ingredients in 3 batches. Stop the mixer, scrape the sides of the bowl, and run for 20 seconds on low speed to fully combine.
Remove the spiced sugar topping mix from the fridge and sprinkle it evenly into the prepared Bundt pan(s).
Scoop enough batter to fill the pans about three-quarters full.
Bake the larger cake for 45 to 50 minutes, or until it is golden brown and a wooden skewer inserted in the center comes out clean. Reduce the baking time to 30 to 35 minutes if using smaller pans.
Remove the cake from the oven and cool in the pan on a wire rack for 5 minutes. Invert the pan to slide the cake(s) onto the rack.
Once the cake has cooled completely, use a fork to drizzle it heavily with Cinnamon-Sugar Glaze. Store under a cake dome to retain moisture.

Cinnamon Sugar Crescents

2012-05-01T11:45:00Z

[Photograph: Carrie Vasios]

These sweet yeasted breakfast rolls are filled with cinnamon sugar.

Ingredients

serves makes 12 rolls, active time 30 minutes, total time 3 hours

6 tablespoons unsalted butter, divided
1/2 cup milk, warmed in microwave for 15 seconds
1/2 cup (3.5 ounces) plus 2 tablespoons sugar, divided
2 large eggs
3 cups (about 15 ounces) all purpose flour
1 package (1/4 ounce) instant yeast
1/2 teaspoon salt
1 tablespoon cinnamon

Procedures

Melt 4 tablespoons butter and let cool. In a medium bowl, combine butter, milk, and eggs. Whisk in 1/2 cup sugar. In the bowl of a stand mixer fitted with a paddle attachment, combine flour, yeast, and salt. Add milk mixture and mix to combine. Turn speed to medium and mix until dough is elastic and smooth to the touch, about 5 minutes. Take dough from mixer, shape into a ball, and place in a buttered bowl. Cover with a towel and let rest until doubled in size, about 1 hour.
Line two baking sheets with parchment paper. Melt remaining butter and set aside. In small bowl, combine remaining sugar and cinnamon. Divide dough in two. On a well-floured surface, roll first ball out into a circle about 1/4-inch thick. Brush circle with butter and sprinkle with 1/2 cinnamon-sugar mixture. Cut circle into 6 equal pieces. Roll each wedge, starting with the narrow end, until crescent forms. Place each crescent on baking sheet. Repeat with remaining dough.
Cover baking sheets with a kitchen towel and let rise until doubled in size, about 1 hour. Place oven rack in middle position and preheat oven to 325°F. Bake rolls until golden, about 25 minutes.

José Andrés's Fried Egg with Chorizo

2012-04-30T18:10:30Z

[Photograph: Nick Kindelsperger]

Adapted from Made in SpainMade in Spain

Why I Picked This Recipe: I've flipped through Made In Spain a few times, and I think I always skipped this recipe because it initially sounded too simple. But after reading through the procedure, I noticed a few steps that I realized could elevate this dish.

What Worked: The method for cooking the fried eggs sounds difficult, but it's actually not that difficult. The skillet is tilted so that the oil collects on one side, and then an egg is slid in the oil. The whites crackle and brown, but the yolks stay soft.

What Didn't: Though very satisfying, some greens would have been great. But overall this is a great recipe.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Ingredients

serves serves 4, active time 20 minutes, total time 20 minutes

8 garlic cloves, smashed and skins removed
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 large eggs
sea salt and freshly ground black pepper
4 ounces Spanish chorizo, sliced 1/4-inch thick rounds
4 fresh thyme sprigs
crusty bread, cut into slices

Procedures

Pour 1 tablespoon of the olive oil into a large non-stick skillet and heat over medium heat until shimmering. Add the garlic and cook, flipping occasionally, until lightly browned, about five minutes. Remove garlic with a slotted spoon and discard.
Pour in the remaining 1/4 cup of olive oil, and crank the heat to medium-high. Crack one of the eggs into a small bowl. When oil just starts to smoke, tilt the skillet so that the oil pools on one side. Carefully slip the egg into the oil. Spoon some of the hot oil on top of the egg, and cook until the whites are set, but the yolk is still runny, about 30 seconds. The edges of the whites should be browned and crispy. Carefully remove egg with a slotted spoon or spatula, and transfer to a plate and keep warm. Repeat process with remaining eggs.
Pour the oil into a bowl and set aside, but do not wipe out skillet. Return the skillet to the stovetop and turn the heat to medium-high. Add the chorizo, and cook until they start to render some oil, about 30 seconds. Add the thyme sprigs, stir well, and cook for an additional minute, reducing the heat if oil starts to smoke aggressively.
Divide the chorizo and thyme between four plates. Top each with a fried egg. Season with salt and black pepper. Drizzle with a little bit of the reserved oil. Serve with slices of crusty bread.

Coconut Milk Flapjacks

2012-04-30T17:15:00Z

[Photograph: Joshua Cogan]

Whether you're breaking out the Bisquick or mixing up your own batch of blueberry buttermilks, pancakes are always a crowd pleaser. And said pancake crowd will be even more pleased if you're serving them up a batch of these Coconut Milk Flapjacks from Warren Brown's CakeLove in the Morning.

Ingredients

serves serves 4, active time 30 minutes, total time 30 minutes

1 cup (about 6 ounces) banana, mashed
1 cup coconut milk or milk
1 egg
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon vanilla extract
1 cup whole-wheat flour
1/4 cup whole rolled oats
2 tablespoons buckwheat flour
1 tablespoon superfine sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon butter or vegetable oil
Cinnamon and all-spice, to sprinkle

Procedures

Preheat the oven to 275°:F to keep the finished pancakes warm.
Combine the banana in a medium bowl with the coconut milk, egg, lemon juice, honey, and vanilla extract. Set aside for 5 minutes.
In a large bowl, whisk to combine the whole-wheat flour, oats, buckwheat flour, sugar, baking powder, baking soda, and salt.
Gently fold the liquid ingredients into the flour mixture, but don’t fully combine. Let the batter rest for 10 minutes to soften the oats.
Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil and spread it out.
Using a 1/4-cup measure, drop 4 to 6 pancakes into the pan. Flip when bubbles appear, after about 3 to 4 minutes.
Cook for another minute, then remove the pancakes to a heat-resistant plate in the warmed oven.
Sprinkle with a dusting of cinnamon and allspice and serve with warmed maple syrup.

Maple Bacon Pancakes

2012-04-28T16:45:00Z

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: large skillet or griddle

Ingredients

serves Makes 12 (4 1/2-inch) pancakes, serving 3 to 4, active time 25 minutes, total time 25 minutes

1/2 pound bacon
1 3/4 cups all-purpose flour
1 3/4 tablespoons baking powder
Pinch of salt
1 1/2 cups milk
3 eggs, beaten
1/4 cup maple syrup
2 tablespoons butter, melted, plus more for frying pancakes

Procedures

Cook bacon in large skillet over medium-low heat until crisp, about 6 minutes. Remove and drain on paper towel. When cool enough to handle, coarsely chop bacon.
In large bowl combine flour, baking powder and salt and whisk to combine. In separate bowl combine milk, eggs, maple syrup and melted butter and whisk to combine. Pour wet ingredients over dry ingredients and whisk until smooth. Fold in chopped bacon.
Heat large skillet or griddle over medium heat, generously butter then pour pancake batter onto heated pan in 1/3 cup portions. Cook until bubbles begin to appear on surface of batter, about 2 minutes, then flip and continue to cook until pancakes are cooked through, about 3 minutes longer. Repeat with remaining batter and serve with additional maple syrup, butter and more bacon.

Lemon-Almond Muffins

2012-04-25T19:00:00Z

[Photograph: Joshua Cogan]

With delicate notes of sweet-tart lemon and roasted almonds, the real highlight of these muffins is the topping. Almonds are tossed with a splash of milk, vanilla, and sugar to make for a crunchy coating for the tops of these little guys.

Ingredients

serves makes 8 muffins or 10 to 12 caps, active time 20 minutes, total time 45 minutes

For the Muffins
10 ounces (2 cups) unbleached all-purpose flour
1/2 cup confectioners’ sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1/4 cup milk
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
4 ounces (1 stick) unsalted butter, very soft
6 ounces (3/4 cup) superfine sugar
1/2 cup sliced almonds, roasted
For the Topping
1/2 cup sliced almonds
2 tablespoons superfine sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
Turbinado sugar: for garnish

Procedures

Preheat the oven to 350°F and place a rack in the middle.
In a large bowl, gently whisk to combine the flour, confectioners’ sugar, baking powder, and salt. Set aside. In another bowl, whisk to combine the eggs, milk, cream, lemon juice, zest, and vanilla. Set aside.
In a stand mixer fitted with the paddle attachment, mix the butter, superfine sugar, and almonds on low speed for 2 minutes, or 1 minute for muffin caps.
With the mixer running, slowly drizzle the liquid mixture into the butter and sugar. It will look lumpy like cottage cheese.
Quickly add the flour mixture in 3 scoopfuls. Stop the mixer and fold it a bit by hand. Do not fully combine.
To make the topping: In a small bowl, whisk to combine the almonds, sugar, milk, and vanilla and set aside.
Spray the muffin pan really well with nonstick spray, then line with paper liners.
To get a big muffin cap, fill the liners to the top. Drop large clumps of the almond topping onto the batter for each muffin and gently press into place. Sprinkle the tops with a little turbinado sugar.
Bake for 22 to 24 minutes, or until a skewer inserted in the center of a muffin comes out clean. The muffins should be light and golden in appearance.
Remove from the oven and allow them to rest in the pan for at least 5 minutes before serving.

Dutch Baby

2012-04-24T11:45:00Z

[Photograph: Carrie Vasios]

This classic American treat is somewhere between a pancake and a popover. Serve it warm, sprinkled with sugar and lemon juice.

Note: It is important to let your eggs and milk come to room temperature before using.

Special equipment: 10-inch cast iron or oven safe skillet

Ingredients

serves serves 6 to 8, active time 10 minutes, total time 30 minutes

3 large eggs, left at room temperature for 30 minutes
3 tablespoons sugar, plus more for garnish
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2/3 cup (about 3 3/4 ounces) flour
2/3 cup milk, at room temperature
4 tablespoons unsalted butter, cut into 4 pieces
1 lemon, cut into wedges, for garnish, optional

Procedures

Place skillet in oven on middle rack and preheat to 400°F. In the bowl of a food processor combine eggs, sugar, cinnamon, salt, and vanilla extract. Pulse until combined. Add flour and pulse to combine. With motor running, add milk, and process for 30 seconds.
Take hot skillet out of oven and add butter, swirling to coat pan until butter is melted. Pour batter into pan. Bake until dough is puffed and golden, about 20 minutes. Serve immediately, with extra sugar sprinkled on top, and a squeeze of lemon, if desired.

Cherry Walnut Scones

2012-04-23T17:30:00Z

[Photograph: Joshua Cogan]

Even though it's really just a matter of measuring out the ingredients, shaping the scones, and baking, the return is big. These are wonderfully crumbly-tender scones riddled with chunks of walnut and sweet-tart dried cherries. They're topped off with crunchy turbinado sugar and just a pinch of salt. Butter, jam, and clotted cream would only make these Cherry-Walnut Scones even tastier, but straight out of the oven they're pretty fantastic on their own.

Ingredients

serves makes 8 scones, active time 15 minutes, total time 30 minutes

1/2 cup heavy cream
1/2 teaspoon vanilla extract:
10 ounces (2 cups) unbleached all-purpose flour
1/2 cup dried cherries, chopped
1/2 cup walnuts, chopped
1/4 cup granulated sugar
1/4 cup turbinado sugar, plus extra for sprinkling
1 1/2 teaspoons baking powder
3/4 teaspoon salt, plus extra for sprinkling
4 ounces (1 stick) unsalted butter, very cold
1 egg
1 teaspoon (optional) kirsch (cherry liqueur), optional
1/2 teaspoon vanilla extract or bourbon

Procedures

Preheat the oven to 375°F and place a rack in the middle.
Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, combine the cream and vanilla and set aside. In a large bowl, combine the flour, cherries, walnuts, sugars, baking powder, and salt. Whisk for about 10 seconds; set aside.
Cut the butter into small pieces, then cut the pieces into the flour mixture using your fingers, a fork, or a stand mixer fitted with the paddle attachment set on low speed. Once the flour and butter clump together when pinched, slowly add the cream mixture a little at a time while turning the dough. Stop when the dough easily forms a ball—it may not be necessary to use all of the cream.
The dough should feel light and barely moist. Place a handful on a lightly floured surfaced to shape into a 4-inch square about 3/4 inch thick.
Cut the square from corner to corner twice to make four triangles. Repeat with the remaining dough to make as many scones as possible.
Mix the egg, kirsch, if using, and vanilla in a small bowl.
Either quickly dunk each scone in the wash or use a pastry brush to dab the top and sides. Place the scones on the prepared baking sheet and sprinkle the tops with turbinado sugar and a tiny pinch of sea salt.
Bake for about 15 minutes, or until the scones are lightly browned on the sides and golden across the top. Cool on racks for 5 minutes before serving.

Welsh Rarebit on Beer Waffles with Bacon and Tomatoes

2012-04-23T16:54:30Z

Notes:

I have 2-waffle iron, with relatively deep grooves. I pour 1 heaping 1/4 cup of batter into each square. Recipe should yield 8 waffles.
Waffle recipe adapted from Bon Appétit Ham and Cheese Waffles.
Welsh rarebit must be served immediately as the sauce doesn't hold well.

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: baking sheet, rubber spatula, waffle iron, whisk, electric mixer, tongs, large skillet or dinner plate and microwave oven, paper towels, large heavy-bottomed saucepan, cooling rack

Ingredients

serves makes 8 open-face sandwiches, active time 1 hour, total time 1 hour

For the Waffles
1 3/4 cups (about 8 1/2 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, separated
1 1/2 sticks unsalted butter (6 ounces), melted
1 cup buttermilk
3/4 cup porter ale
Cooking spray
For the Sauce and Assembly
16 strips thick-cut bacon
12 scallions, thinly sliced
4 tablespoons unsalted butter, cut into 4 pieces
4 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
1/2 cup porter ale
2 large egg yolks
2 cups (8 ounces) shredded extra-sharp yellow cheddar cheese
Salt and pepper
16 thick slices tomato from 4 large, ripe tomatoes

Procedures

For the Waffles: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 300°F. Place a baking sheet on lower-middle rack. Heat waffle iron according to manufacturer’s instructions.
In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk together egg yolks, melted butter, buttermilk, and ale.
In clean, dry bowl, beat egg whites on medium speed until firm, but not dry, peaks form.
Whisk beer mixture into flour mixture until incorporated. With rubber spatula, fold in egg whites.
Lightly coat waffle iron with cooking spray. Cook waffles according to manufacturer’s instructions, until crisp and golden. With tongs, carefully transfer to baking sheet in oven and repeat procedure until you run out of batter (see notes above).
For the Sauce: Cook bacon in 2 to 3 batches in large skillet over medium heat until crisp and golden, 6 to 8 minutes per batch. Reserve 2 tablespoons fat, and discard any additional rendered fat accumulated between batches. With slotted spoon, transfer cooked bacon paper towel-lined plate. Alternatively, line dinner plate with 2 layers paper towels. Arrange 4 bacon slices on top, then cover with 2 more layers paper towels. Microwave 4 to 6 minutes until crisp. Repeat with remaining bacon and fresh paper towels.
Cook scallions over medium heat in rendered bacon fat (if you microwaved the bacon, cook the scallions in 2 tablespoons butter) until softened, about 3 minutes. Reserve.
Melt 4 tablespoons butter in large heavy-bottomed saucepan over medium heat. Add flour and cook, stirring constantly, until pale golden, about 2 minutes. Stir in Worcestershire, dry mustard, and cayenne and cook 30 seconds. In a slow, steady stream add cream and ale, whisking constantly and vigorously to avoid lumps. Whisk in egg yolks. Add cheese and cook, stirring, until completely melted. Season to taste with salt and pepper.
For the Assembly: Transfer waffles on tray to cooling rack and increase oven heat to broil. Break each bacon strip in half. Top each waffle with 4 pieces bacon and 2 slices tomato, then sprinkle with the cooked scallions. Spoon about 1/4 cup sauce over each and broil on top rack until bubbling and brown at the edges (time will vary according to oven). Serve immediately.