Pancakes, bacon, and caramelized mangoes (and leftover strawberries from last night’s strawberry shortcake). A beautiful start to a weekend with houseguests!
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Miss Shirley’s to open in DC? This would be awesome!
When Baltimore residents are looking for dishes like chicken and waffles and Key lime-cheesecake stuffed French toast, many of them (between 1,000 and 1,500 on a typical Saturday, in fact) turn to Miss Shirley’s. Soon, D.C. residents may get the same opportunity. (via Eater DC)
Overnight Breakfast: A Feast For Reluctant Risers
via npr:
I’ve never been much good at mornings. For most of my life, I prided myself on being a night owl, the type of gal who could always handle one more thing after midnight — another phone call, a few more pages of a novel, a last turn on the dance floor. For years, I even showered at night. And if, in the morning, I couldn’t produce a civil word before my first sip of coffee, well, that was a small price to pay.
The other price was breakfast. Night owls are clumsy in the morning, and always running late — so making a plate of eggs or baking a muffin or frying a sausage, I felt, would have been hazardous as well as time-consuming. For years, I knew no breakfast. Not even on the weekends, when by the time I eased my idle toes out of bed into a puddle of late morning sun, it was basically time for lunch.
It never occurred to me that I could have spent my last few conscious moments the night before making breakfast, instead of watching one more YouTube video or Googling the definition of “lagomorph.” Hence, I failed until recently to explore the many charms of the overnight breakfast. -T. Susan Chang (Photo credit: T. Susan Chang/NPR)
In case you haven’t had breakfast yet, try out the recipe for the French Toast. Yum! -Savy
Intriguing…
Made a batch of homemade granola. Now trying to avoid eating it all in one sitting…
The recipe is from my dad, although we have a sneaking suspicion that he’s leaving out a secret, since we’ve never been able to quite match his!
- 6 c oats (old-fashioned)
- 1/2 c flour (whole wheat, if possible)
- 1 tsp salt
- 1/3 c water
- 1 c brown sugar
- 1 c vegetable oil (or 1/4 c, if you’re going for healthy)
- 1 tsp vanilla
— Mix dry ingredients together in a large bowl— In a medium saucepan, combine water and brown sugar, and bring to a boil. Remove from heat and add oil and vanilla.— Combine with dry ingredients, toss to coat.— Spread into a thin layer on a rimmed baking sheet. Bake at 225 degrees for two hours, stirring every 30 minutes. Cool before serving.(Potential add-ins: raisins, dried cranberries, walnuts, pecans, etc. For best results, dried fruit should be added after baking).
I’ve posted this before but forgotten to add the recipe. However, after Liz made another amazing batch of these delicious, decadent (if unfortunately named) Butterscotch Sticky Buns, they tasted too good not to share.
Butterscotch Sticky Buns (via Food and Wine)
DOUGH
-3/4 cup whole milk
-1 tablespoon plus 1/2 teaspoon active dry yeast
-1/2 cup granulated sugar
-1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
-2 large eggs
-4 cups all-purpose flour, plus more for dusting
-1 teaspoon kosher salt
-1 cup light brown sugar
-2 teaspoons cinnamon
-1 cup pecan halves
GLAZE
-1/2 cup packed dark brown sugar
-6 tablespoons unsalted butter
-3 tablespoons Scotch whiskey
-2 1/2 tablespoons sweetened condensed milk
-2 tablespoons water
-2 tablespoons crème fraîche
-1 1/2 teaspoons corn syrup
-1/4 teaspoon salt
-1/8 teaspoon pure vanilla extract
-1/8 teaspoon baking powder
Steps:
1. MAKE THE DOUGH: In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.
2. Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.
3. On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.
4. Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.
5. MAKE THE GLAZE: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.
6. Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.
