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Breakfast Recipes

Earl Grey Currant Scones with Lavender and Pecans 

Soaking currants in a strong Earl Grey tea is only a part of the flavors going on in these magnificent scones. The aroma while baking was amazing. I believe the lavender flowers were a lovely addition, adding to the floral notes of the Earl Grey. I used Organic Coconut Sugar in these, but if this is not available, use light brown sugar.


Makes 6 or 8 scones

1 tablespoon loose leaf Earl Grey tea, or 2 teabags
¼ cup boiling water
½ cup currants
¾ cup buttermilk
1 tablespoon lavender flowers
1 cup cake flour
1 cup all-purpose flour
¼ cup organic coconut sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter, very cold
2/3 cup pecans, in coarse chunks
More buttermilk and sugar for brushing and sprinkling

Earl Grey Currant Scones with Lavender and Pecans
Earl Grey Currant Scones with Lavender and Pecans
Preheat oven to 400 degrees (375 on Convect Bake). Lightly grease a baking sheet and set aside. Soak the Earl Grey tea in the boiling water for 5 minutes. Strain the tea over a small bowl with the currants. Press down on the tea - leaves or bag - to get all the liquid possible. Set aside. Measure out the buttermilk and stir in the lavender flowers to soak. Set aside.

In a large mixing bowl, sift or whisk together both kinds of flour, the sugar baking powder, soda and salt. Either grate the cold butter into the flour mixture on a large holed grater, or cut the butter into small cubes. Work the butter into the flour mixture until crumbly, using either fingertips or a pastry cutter.  Add both the currants with any remaining tea and the buttermilk/lavender mixture and toss lightly with a fork until the mixture begins to come together. Add in the pecans.

Turn the mixture out onto a floured surface and pat out to about a 10-inch diameter circle. Fold the dough in half, patting and pressing out again to a circle. Repeat the folding and patting put about 6 to 8 times. Now pat out the dough to about an 8-inch diameter circle. Cut across into either 6 or 8 wedges. Place them on the prepared baking sheet, about ½ inch apart. Brush the tops with some buttermilk and sprinkle a good pinch of sugar evenly over the surface. Bake the scones for about 20 minutes, until golden.


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Feta and Tzatziki Omelet with Bacon 

I wanted to make Tzatziki Sauce, but then what to do with it. Great with Gyros of course. Our friend Rich suggested an omelet with Feta and Tzatziki; I added the bacon. Absolutely wonderful combination.

For 1 omelet (multiply as desired)

2 slices bacon
2 eggs, lightly beaten
1 - 2 teaspoons olive oil or butter
¼ cup good Feta cheese, crumbled
¼ cup Tzatziki Sauce, more if desired

Cut the bacon into ¼-inch strips across the width. Fry the bacon until done as desired. Drain on paper toweling and set aside.

Feta and Tzatziki Omelet with Bacon
Feta and Tzatziki Omelet with Bacon
Heat another 10-inch skillet; use either a good nonstick skillet or a high quality stainless pan. Allow the pan to heat thoroughly on medium high. Lower the heat to a low to medium-low heat and add the olive oil. Swirl the pan to coat the surface, then add in the eggs. swirl the pan to set the eggs evenly, mixing lightly at first to help heat through. Once set enough on one side, set a large spatula under the edge of the eggs and flip the eggs quickly so the browned side is up. Place the bacon onto one half of the egg and top with the Feta cheese. Flip one side of the omelet over the bacon and Feta and slide onto a plate. Top with about ¼ cup of Tzatziki, or more, if desired.

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Brown Sugar and Oat Bran Scones 

These scones are just perfect for an easy breakfast or a snack at any time. A little oat bran lends fiber and the brown sugar gives a lovely flavor. What more is needed?

Makes 6 to 8 scones

½ cup unsalted butter, cold (1 stick)
1 cup all-purpose flour
¾ cup cake flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons brown sugar
3 tablespoons oat bran
¼ teaspoon mahlab (mahaleb, mahlep, etc), optional
¾ walnuts, coarsely chopped (or other nuts as desired)
¾ cup buttermilk

Preheat oven to 375 degrees (350 if Convection).

Brown Sugar and Oat Bran Scones
Into a large mixing bowl with a large holed grater, grate the cold butter. Sift together the flour, cake flour, baking powder, soda and salt and pour over the grated butter. Add in the brown sugar and oat bran. With a pastry mixer or fingertips, cut the flour mixture into the butter until it resembles coarse crumbs. Add in the walnuts and toss to combine. Pour in the buttermilk and working quickly and gently with a fork, mix the buttermilk in until it becomes a rough mass. With fingers, gently toss the mass to incorporate any remaining flour mixture.

Turn the  dough out onto a lightly floured surface. Pat the dough into a rough circle and fold it over on itself. Pat out again and fold over about 5 to 6 times. Now pat into a circle about 8 - 10-inches in diameter and using a large knife, cut across to make either 6 or 8 scone wedges. Place these wedges at least ½-inch apart onto a lightly greased baking sheet. Bake the scones for about 18 to 20 minutes or until puffed and browned.



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Tomato Bacon Sauce for Eggs 

In a chain restaurant 40 years ago, I ate eggs with a sauce deemed "Southwest Style". I guess even back then I was creating recipes and this one made it easy to see most of the ingredients: bacon, onion, green pepper and tomatoes. After that it was accomplishing the texture and flavor and voila! I have been making this ever since. It is most wonderful on eggs made any way you choose. For this photo, I made an omelet with a large handful of chopped cilantro (arguably one of my favorite herbs) and scallions in the egg mixture and filled with Pepperjack cheese and avocado.

2 slices thick sliced bacon (3 - 4 if thin sliced), cut in ¼-inch bits
1 small white onion, finely chopped
1 - 2 cloves garlic, minced
1 green bell pepper, chopped
4 Roma tomatoes, or 2 - 3 medium tomatoes
½ cup tomato ketchup
few grinds of the peppermill
½ teaspoon salt, or to taste

Place bacon in a cold frying pan and heat to medium. Saute the bacon until done to your taste. Drain on paper toweling and set aside. If there is too much bacon grease left in the pan, drain off all but about 1 - 2 tablespoons, to taste. Add in the onion and saute until very tender and light golden, about 10 minutes. Add in the garlic and green pepper and saute 10 minutes more. Add the tomatoes and allow to simmer over medium low heat until the tomatoes have completely broken up. Add in the ketchup to make the sauce a little thicker and intense. Return the bacon to the pan and cook a couple more minutes to meld flavors.


Tomato Bacon Sauce for Eggs
Tomato Bacon Sauce for Eggs
shown here with an omelet of eggs, cilantro and scallion, filled with avocado and Pepperjack cheese
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Rosemary Parmesan Biscuits 

I made these biscuits specifically to accompany the Pork Tenderloin in Dukkah Seasoning for dinner. Aioli was also whisked up to be the condiment  for these two. Whether used for dinner or for breakfast with ham and eggs, these biscuits are  a great accompaniment.

Makes 8 large biscuits

¾ cup evaporated milk
2 tablespoons white vinegar
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoon sugar
1 teaspoon salt
½ teaspoon baking soda
4 teaspoons shallot, finely minced (about 1 medium shallot)
½ cup Parmesan, finely grated
¼ cup cornmeal
1 tablespoon fresh rosemary, finely minced
½ teaspoon freshly ground black pepper
1 stick cold, unsalted butter
2 tablespoons butter, melted
Coarse salt, for sprinkling

Rosemary Parmesan Biscuits
Rosemary Parmesan Biscuits

In a small bowl, combine the evaporated milk and vinegar; stir and set aside to thicken. (Buttermilk may be substituted for this step). Preheat oven to 400 degrees.

Sift together the first 5 ingredients into a medium bowl. Alternatively, place ingredients into bowl and whisk to combine. Add in the next 5 ingredients and whisk together. Grate the stick of butter with a large holed grater, into the flour mixture. Using a pastry cutter, cut in the butter with the flour until the mixture resembles coarse crumbs.

Add in the thickened milk and toss with a fork to combine. Once mixture begins to come together, gather the dough into a ball. If the dry ingredients are not coming together add up to 2 tablespoons more milk. Do not make the mixture too soft.

Turn out onto a floured surface and flatten the dough. Fold it over and flatten again, and repeat about 5 more times. This gives the finished biscuits beautiful layers. Pat out the dough to about ¾ inch thick and cut biscuits with a 3 inch cutter. Set onto a lightly greased baking sheet, well apart. Brush tops with the melted butter and sprinkle with the coarse salt. Bake the biscuits for 12 to 15 minutes, until risen and browned.

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Fresh Cranberry Orange Scones 

I have wanted to make cranberry orange scones for a while. First I had no fresh cranberries, but I remedied that by getting spare bags at Christmas time and freezing them. Then I got some oranges. And then all I needed was the right time and opportunity. That happened at last and here is the recipe.

Makes 6 larger or 8 smaller scones

2¼ cups flour
3 tablespoons sugar
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
Zest of 2 oranges
1 stick unsalted butter, cold
1 cup fresh cranberries, or frozen fresh cranberries, chopped
¾ cup buttermilk or soured milk



Fresh Cranberry Orange Scones
Fresh Cranberry Orange Scones
 
If using soured milk, set the milk to sour first: 1 cup milk mixed with 1 – 2 tablespoons lemon juice or vinegar. Set aside to thicken.

Preheat oven to 375 degrees. Lightly grease or spray a baking sheet or pizza pan.

Using a large holed grater, grate the cold butter into a large bowl. Sift together the flour, sugar, baking powder, baking soda and salt over the butter. Add in the orange zest. Using a pastry cutter, cut these ingredients together until they resemble coarse crumbs. Add in the chopped cranberries and toss to combine.

Pour the buttermilk or soured milk mixture all at once into the crumb mixture and using a fork, toss the ingredients lightly until the dough start to come together. Turn out onto a floured surface and lightly flatten the dough, flip over onto itself, flatten again. Repeat a few times, then pat the dough into an 8 or 9-inch circle. Using a large knife, cut across the dough, making either 6 or 8 scones. Move the scones to the prepared baking sheet, keeping them at least 1 inch apart. Bake the scones for about 20 minutes, until nicely browned.




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Perfect Biscuits 

Mile-high, fluffy and light, just what a biscuit should be. These can be made using shortening or unsalted butter for the fat, and buttermilk instead of the milk or evaporated milk and vinegar.

Makes about 12 biscuits

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
½ teaspoon baking soda
½ cup lard
¾ cup evaporated milk
2 tablespoons white vinegar


Preheat oven to 375 degrees. Mix the evaporated milk and vinegar together and allow to stand while preparing the dough. Place lard into a mixing bowl. Sift together the dry ingredients and add to the bowl. Using a pastry blended or two forks, blend the lard into the flour mixture until the mixture is in small crumbs. Pour in the evaporated milk mixture all at once and using a fork, toss the mixture until almost all the the dry ingredients are moist.

Perfect Biscuits
Perfect Biscuits

Set the fork aside and use hands to bring the dough together, and place on a floured surface. Gently flatten the dough and fold it over on itself. Flatten and fold again. Repeat about 8 more times, gently patting and folding. 

Press out to about ½-inch thick and cut into rounds with a biscuit cutter. Place the biscuits on an ungreased baking sheet. Gently bring the scraps in toward each other, pat gently and fold over at least once or twice, until the surface is smooth. Cut out more biscuits until no more dough is left. Bake for about 15 minutes, until puffed and browned.

NOTES: These can be made using plain milk with the vinegar to sour it, or with buttermilk instead. I always keep evaporated milk but no regular milk in the house, so this is simple for me. I use lard, as I have found it to be a wonderful way to get nice high and flaky results. Butter or shortening are fine as a substitute.

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Bubble and Squeak Patties 

The name comes from the sounds made as the foods are frying up together: bubbling and squeaking. This is a traditional British recipe, and cousin to Ireland's Colcannon, for using up leftovers from dinner the night before; a hash of a sort. It is sometimes served for breakfast or brunch, but can just as easily be dinner. It may be served alone, with a salad or with some eggs and sausage. This is my own version, and mightily delicious, though I have not a lick of British blood in me!

Makes about 12 patties


pounds potatoes, peeled, cut in chunks
½ pound parsnips, peeled, sliced
½ pound bacon, preferably thick sliced, cut across in ½-inch bits
½ large onion, in thin half moon slices
1 clove garlic, minced
12 ounces cabbage, cut in thin strips
1 tablespoon plus ½ teaspoon salt
4 tablespoons unsalted butter
4 tablespoons cream cheese

Prepare the potatoes and parsnips and place in a pot with water to cover. Add in 1 tablespoon of the salt and bring to a boil. Reduce heat and simmer until cooked through.
Bubble and Squeak Patties
Bubble and Squeak Patties, served with Eggs and Perfect Biscuits


Meantime, fry the bacon until crisp. Remove the bacon to paper towels to drain, reserving about 3 tablespoons of the the bacon fat in the pan. Add in the onion and cook for 3 to 5 minutes on medium high heat until beginning to brown. Add in the garlic and toss for about 1 minute. Add in the cabbage and toss to coat well. Sprinkle on the half teaspoon of salt. Place a lid on the pan and let cook, reducing heat to medium. Remove lid frequently to toss the cabbage, for a total of about 10 minutes, or until the vegetables are translucent.

Before draining potatoes, scoop out about 1 cup of the cooking liquid and reserve. Mash, smash or rice the potatoes and parsnips, with the butter and the cream cheese. Add in enough of the potato cooking liquid to make the desired consistency. Mix in the cabbage mixture and the reserved bacon and serve.

Allow the mixture to cool, preferably till next day and form patties. These may be dredged in flour, or cornstarch if going Gluten-Free, and fried.

NOTES: This recipe is completely Gluten-Free, if not using cornstarch instead of flour to make the patties. Wonderfully delicious, Bubble and Squeak is often served for breakfast or brunch with eggs. A
ny other leftover vegetable may also be added.


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Maple Bacon Muffins 

A thought developed overnight and these are the result. A meal all on their own, with wonderful flavors; the aroma when baking is heavenly.

Makes 12 muffins

MUFFINS
12 strips thin sliced bacon (or 6 slices of thick sliced bacon)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 cup maple syrup
1 stick of butter1/2 cup brown sugar
2 eggs

STREUSEL
2 tablespoons softened butter
2 tablespoons brown sugar
1/4 cup all purpose flour


Maple Bacon Muffins
Maple Bacon Muffins


Cut the bacon into small pieces and fry to your desired doneness. Set on paper towels to drain. Preheat oven to 350 degrees. Grease or spray with cooking spray a 12 cup muffin tin.

Mix together the flour, baking powder and salt; set aside. Separately, combine the milk and maple syrup. Cream together the butter and brown sugar, then blend in the eggs. Add in the flour mixture and stir, alternately with the milk mixture until just combined. Do not overbeat. Fold in the bacon. Divide batter between the muffin cups.

Some might feel the streusel is too much, in which case, omit. I love streusel, so I used it, and the muffins were great.

Make the streusel. This is easiest with fingers. Combine the 3 ingredients until they are well mixed and crumbly. Put about 2 or so teaspoons of streusel on top of each muffin in tin. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Turn muffins out of tins to cool.


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My Favorite Pancakes 

I love this recipe!  It makes the nicest, soft and fluffy pancakes, and it is versatile.  Add in fruits, such as a peeled and diced peach, or a peeled, cored and grated apple, a handful of blueberries, or a smashed banana.  No matter how, these are just delicious.

Makes about 16 (5-inch) pancakes

1 tablespoon lemon juice
2 cups milk
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon baking soda
½ teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted
Oil, for griddle
Fruit, optional (1 cup blueberries, 1 ripe peach, peeled & chopped, 1 banana, mashed, or 1 apple, peeled, cored and grated)






My Favorite Pancakes Gluten Free
My Favorite Pancakes
(made Gluten Free, with fresh peaches
)






My Favorite Pancakes Gluten Free closeup
My Favorite Pancakes
Gluten-Free with fresh peaches
Note beautiful texture and fluffiness!

 

Mix the lemon juice into the milk and set aside to curdle. Sift together the flour, sugar, soda & salt. Whisk the egg and the melted butter into the milk. Pour into the dry ingredients and whisk gently just until combined.

Pour out ladles-full of batter onto a griddle, and just before flipping, sprinkle on a few blueberries. Flip and finish baking. This prevents the pancakes from turning blue! Yield: 16 pancakes

NOTES: The "milk and lemon" step is to make it easier to have all ingredients on hand, with the belief that it would be more usual for most people to have milk and lemons in their refrigerator than to have buttermilk. If you happen to have buttermilk on hand, substitute 2 cups of buttermilk for the milk and lemon juice.

GLUTEN-FREE option: Substitute your favorite gluten-free flour for the all-purpose flour, and add in 1 teaspoon xanthan gum with the other dry ingredients. Proceed with directions as above. These are really delicious either way, and I have made these 3 times gluten-free. They require just a bit more monitoring to make sure they are cooked through, but they turned out perfect each time.


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Cinnamon Chip Scones 

I get cinnamon chips from The Bakers' Catalogue.  I like their flavor.  There are cinnamon mini chips available at the grocery stores also.  Whichever you use - and I have tried both - these scones are teriffic!

Makes 8 scones

1¾ cups flour
2 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 tablespoon fresh orange zest, optional
1 stick cold, unsalted butter
¾ cup buttermilk
½ - ¾ cup cinnamon chips (to taste)

Cinnamon Chip Scones
Cinnamon Chip Scones

Preheat oven to 375 degrees.  Combine the flour, sugar, baking powder, baking soda and salt in a bowl.  Cut in the stick of butter.  Add in orange rind if using, and cinnamon chips to taste - ½ to ¾ cup.  With a fork, gently toss in buttermilk and stir just until moistened. Turn out onto a floured surface and fold gently over on itself about 10 times.  Dough is quite wet, but avoid adding in too much more flour.  Pat the dough to about a 9-inch circle.  With a large knife, cut across  thecircle 4 times, creating 8 wedges.  Transfer wedges to a greased baking sheet, allowing at least 1-inch space between them.  Bake for 15 minutes, or until golden brown.


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White Chocolate and Craisin Scones 

Essentially a take on the scone recipe above, but far different in flavor!  I made these for breakfast today, and they are delicious. Use a good quality white chocolate with some cocoa butter in the ingredients.

Makes 6 or 8 scones

1 stick cold butter
2¼ cup flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup craisins (raspberry flavored would be excellent)
2 - 4 ounces white chocolate, chopped coarsely
1 cup buttermilk or soured milk

Directions: Preheat oven to 375 degrees, or 350 if using convection. Using a larger holed grater, grate the cold butter into a bowl. Sift or whisk together the flour, sugar, baking powder, baking soda and salt. Pour this into the bowl with the butter. Using a pastry cutter, cut the flour and butter together until it is in coarse crumbs.

Add in the craisins and the white chocolate and toss to combine.  Add the buttermilk and toss the mixture with a fork until mostly combined.  Gather up the dough and place onto a generously floured surface.  Fold the dough gently over onto itself about 6 times, patting out between each fold.  Form into about an 8-inch circle.  With a long bladed knife, cut across the circle either three times (yielding 6 scones) or 4 times (yielding 8 scones).  Place these onto a greased baking sheet, with about 1 inch of space between.  Bake for 15 to 18 minutes for 8 smaller scones, or 18 to 20 minutes for 6 larger scones, or until golden.


White Chocolate and Craisin Scones 



NOTES: I made the amount for the white chocolate optional.  I used 4 ounces.  I feel that it might have been just a bit more than needed, so three ounces might be just fine, or less, if desired.  The Ghirardelli White Chocolate bar I used was 4 ounces, so I just used it all.


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