Courtesy of Stephany Zonis
My mother made a variation of this baked pancake for Sunday morning breakfasts. There really isn’t much to it, but it somehow manages to rise dramatically as it bakes. I have improved the original recipe by adding a little sugar and lemon zest–and, of course, vanilla!
Potatoes! One of the best comfort foods, especially when it’s cold, at the end of a day outside, or just about anytime, for that matter. What’s not to like about something you can bake, boil, fry, stuff, make into a salad, use it as a gravy boat, and dress it up for the holidays?
Vanilla and maple have a special affinity for one another. Each enhances the other’s flavor. They’re both foods of the Americas, so that might have something to do with it.
As a special pancake topping, heat 1 cup natural maple syrup (B-grade has a deeper flavor, but any grade will do) until warm. Add 2 teaspoons rum and 1 teaspoon pure vanilla extract and mix well. Add 1/4 cup chopped, toasted walnuts, and serve over pancakes.
Courtesy of Dona Judith Galicia
This recipe comes from Papantla, Veracruz, the center of the Mexican vanilla growing industry. Although apples are certainly not a fruit we associate with the tropics, the apples come from the Sierra Madre Oriental, the mountain range that is only a few hours away.
Lemon curd is one of those incredibly versatile recipes that can be used in so many ways! If you can keep from eating it by the spoonful out of the bowl or jar, it’s perfect as a jam on toast, biscuits, scones, waffles and pancakes. You can blend 1/2 cup of lemon curd with some fruity olive oil to use as a sauce for salmon or scallops. Blend lemon curd with whipped cream to fill meringue shells, then top them with blueberries or raspberries. And, of course, it is absolutely divine in Sicilian Lemon Tart. The best part is that it’s not difficult to make and lemons are available even during the winter months. Nothing quite like the bright, tart taste of lemon to lift our spirits!
Courtesy of Beth Hensperger
Most coffee cake recipes, especially ones for winter, call for canned pineapple, but here the glistening fresh fruit layer is made from scratch and accented with pure vanilla, a most complementary culinary pairing. To choose a ripe pineapple, look for a strong sweet fragrance and yellow-brown skin that is not too green; the leafy crown will be a bright green and an inner leaf will detach easily when plucked from the center. Adapted from an old recipe clipped from Bon Appétit magazine decades ago, it is quite perfect in flavor and texture, and easily serves a large crowd. This is simply one of the best homemade coffeecakes.
Courtesy of Pat Sinclair
Warm cinnamon aromas drifting from the kitchen will call everyone for breakfast.
Courtesy of Elinor Klivans
This Baked Blintz has a traditional filling that cooks between two layers of a batter that becomes soft, crisp and crepe-like when baked. It was the main dish at our daughter’s wedding brunch—need I say more?
Research has shown that mushrooms contain components that help to prevent cancer and stimulate the immune system. At first it was believed that only Asian mushrooms such as shitake and maitake contained cancer-preventing ingredients, but it appears that even domestic mushrooms are powerful healers. Combined with other healthy ingredients and a bit of vanilla, this is a Power combination that tastes delicious!
Creamy hot polenta is a delicious alternative to standard breakfast cereals. The infused honey can be made ahead and kept in the refrigerator. Serve it over hot cereals, pancakes, French Toast or cornbread.
Courtesy of Beth Hensperger
Yeast adds a dimension of flavor and texture by allowing the batter to develop overnight before baking. Remember that a high temperature, in either a regular grid or Belgium-style waffle maker, tends to make a crisp waffle, while a lower temperature produces a waffle that is moist and tender. Serve with your choice of a dazzling array of accompaniments: raspberry puree and crème fraîche, a fruit butter, sliced bananas or fresh berries and vanilla yogurt, sautéed apples, or lots of pure maple syrup and sweet butter.
Courtesy of Beth Hensperger
Coconut and vanilla are toothsome combos in this luscious quick bread. Be sure to use unsweetened coconut rather than sweetened, as the sweetened is too moist for this recipe. Serve alongside fruit or poultry salads, or toast and top with ice cream and chocolate sauce for dessert.
Courtesy of Stephen Block: www.kitchenproject.com
Steven says, “Stollen is nice because it is not too sweet, and has a nice soft buttery texture with hints of lemon and candied orange, toasted almonds, and wine soaked raisins and currants.”
Living on the Central California Coast I almost feel guilty because of the magnificent produce we have year ’round. This is especially true when the artichokes, asparagus and fresh garlic start appearing in the markets in late March — the harbingers of spring. The strawberries aren’t quite ready but they’ll follow soon; by May the farmer’s markets are
Courtesy of Chef Stephany Buswell
(My favorite Sunday morning breakfast that I’m sharing just because it’s soooo good!)
Courtesy of Marcy Goldman, www.betterbaking.com
Flecks of vanilla bean and vanilla extract both enhance these flaky scones. Rolling the scones on sugar, rather than flour, accounts for their flaky pastry. Kosher salt is more subtle tasting than sea salt and is recommended.