Tag Archives: eggs

Moravian Sugar Cake – North Carolina

Pennsylvania to North Carolina is a damn long walk. But 15 Moravians (German speaking Protestants who were followers of

Moravian Sugar Cake - North Carolina

Czech priest and philosopher Jan Hus) took this walk in 1753 to begin their settlement of Bethabara, located where present day Winston-Salem sits. The Moravian Church continues to thrive, and this cake, often made during Christmas and Easter, is a wonderful Moravian treat.

Moravian Sugar Cake - North CarolinaDewey’s Bakery in Winston-Salem has been around for over 85 years and they make one of the finest. The fun part is poking the indentations in the dough with your finger, all the better to catch that wonderful buttery-brown sugar topping.

History comes alive at Old Salem Museum and Gardens, which presents an authentic view of early Southern life with a special emphasis on Moravians.

Dewey’s Bakery Moravian Sugar Cake

  • Servings: 8-10
  • Difficulty: moderate
  • Print

Ingredients

For dough:

  • 1 egg
  • 1/4 cup shortening
  • 1/2 teaspoon salt
  • 2 teaspoons mashed potatoes
  • 3 teaspoons powdered milk
  • 1/3 cup sugar
  • 1 1/2 cups bread flour
  • 1/2 cup cake flour
  • 4 packages dry yeast (1 oz.)
  • 3/4 cup warm water

For topping:

  • 1 stick butter
  • 1 1/2 cups brown sugar
  • 1/4 teaspoon cinnamon

Instructions

For dough: In a small bowl, combine yeast and warm water. Set aside. In the bowl of a stand mixer, combine egg, shortening, salt, milk, mashed potato and sugar. With paddle attachment, mix for 4 minutes. Switch to the dough hook, then add 2 types of flour. Continue mixing. Add yeast mixture and mix another 5 minutes or until the dough is smooth and elastic. Cover with a tea towel and let rise until doubled in size, about 90 minutes.

Grease a 12 x18 sheet cake pan with sides.  Punch dough down and roll it out so that it can fit into the pan. With a fork, poke holes into the dough. Shape into the pan, making sure the dough touches the sides of the pan.

For topping: In a small saucepan, combine, butter, brown sugar and cinnamon. Heat until boiling, then remove from heat. With a finger, poke indentations into the dough, making sure not to poke all the way through to the bottom of the pan. Pour the topping all over the dough, spreading with a brush, making sure it is evenly distributed. Let dough rise again, until doubled in height, about 30 minutes.

To finish cake: Bake in a 350 degree oven. At the 10 minute mark, check for bubbles. Pop any bubbles and continue baking for another 5 to 7 minutes or until golden brown. Serve warm.

Advertisements

Blueberry Dutch Baby – New Jersey

Blueberries are the state fruit of New Jersey and have a long history in the state. The first commercial crop of blueberries was harvested in New Jersey in 1916, thanks to Elizabeth White, daughter of a

Blueberry Dutch Baby - New Jersey

cranberry farmer, and Frederick Coville, a botanist, who teamed up to cultivate the wild plant. In terms of nutrition, blueberries are a good source of fiber and vitamin C and are antioxidant powerhouses.

We have been making Dutch babies for years but just recently found a recipe for a blueberry dutch baby. This oven baked pancake is easy to make will delight the breakfast lovers in your life. You can whisk the batter by hand but a blender does a better job of getting rid of any lumps. Also note that the addition of blueberries prevents the dutch baby from puffing up as much as it normally does sans fruit.

Thomas Edison National Historic Park in West Orange includes both his lab and residence, the Glenmont and are well worth the visit to glean a bit of knowledge of this creative genius.

Blueberry Dutch Baby

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon cinnamon
  • 2 tablespoons butter
  • 1 1/4 cup blueberries
  • Confectioners’ sugar for dusting (optional)
  • Maple syrup (optional)

Instructions

 In a blender or food processor bowl, combine eggs, milk, sugar, vanilla extract, flour, and cinnamon. Blend quickly until lump free, 30-45 seconds. Let batter sit for 20-30 minutes on counter or until room temperature.

In the meantime, heat oven to 400. Using cast iron skillet or other oven-safe pan, add 2 tablespoons butter. Put pan in oven to melt butter. Remove pan from oven and swirl butter until it completely covers bottom of pan. Add blueberries. Slowly add batter so that it is evenly spread over the bottom of pan. Return pan to oven and cook for approximately 20 minutes (do not open oven during baking) or until it is puffed and edges are golden brown. Remove from oven and let cool slightly before serving.

Czech Kolaches – South Dakota

We’ve talked before about how kuchen is South Dakota’s official state dessert, but you might not be aware the close runner-up were kolaches (koh-LAH-chees). This tasty pastry was brought to the

Czeck Kolaches - South Dakota

Mount Rushmore State from immigrating Czechs around the middle of the 19th century to the southern part of the state. In fact, tiny Tabor (population 413), holds Czech Days every year and kolaches are a huge draw.

Kolaches can be made with a variety of fillings including cream cheese, poppy seed, prune and even savory elements like sausage and cabbage. We tried our hand at apricot and cherry as we thought those were the real crowd pleasers and we were not disappointed. Great with a cup of coffee or tea, we found ourselves sneaking just one more . . . and then another.

If spelunking is your thing, check out Wind Cave National Park, located in the southern part of the Black Hills National Forest. With over 143 miles of winding passageways under only 1.2 square mile of surface area, and housing a unique cave formation known as boxwork, this cave system is not to be missed.

Czech Kolaches

  • Servings: 24 pieces
  • Difficulty: moderate
  • Print

Ingredients

For Pastry:

  • 1¼ cup warm milk, divided
  • 1 package yeast
  • 1 tablespoon sugar
  • 3 ¼ cups all purpose flour, divided
  • 6 tablespoons butter, softened
  • 1 large egg
  • 1 teaspoon lemon zest

For Apricot Filling (enough for half of recipe):

  • 1 cup dried apricots
  • 1/2 cup orange juice
  • 1/4 cup sugar
  • 1 tablespoon dark rum

For Cherry Filling (enough for half of recipe):

  • ¾ cup cherry juice
  • 1/4 cup sugar
  • 1/8 cup cornstarch
  • 2 cups frozen cherries, thawed

Instructions

To make pastry: In the bowl of a stand mixer, combine ¼ cup milk, sugar, yeast and ¼ cup flour. Let stand for 15 minutes or until mixture becomes frothy. Add remaining flour and milk, then butter, egg and lemon zest. Mix with a dough hook on low speed until a smooth dough is formed, about 4 minutes. Cover with a tea towel and let rise, 1 1/2 to 2 hours.

To make fillings: While you are waiting for the pastry to rise, make the fillings. For the apricot, in a small sauce pan, add orange juice and dried apricots. Let simmer for 30 minutes or until apricots are very soft. Remove from heat and add sugar. Let cool. Add to bowl of food processor, along with rum and process until well combined. Transfer to a clean bowl and put in fridge to allow to chill.

For the cherry filling, in a small saucepan add cherry juice, sugar and cornstarch. Cook over medium heat until mixture is thick and bubbling. Remove from heat. Add cherries. Transfer to a clean bowl and put in fridge to allow to chill.

To assemble kolaches: Punch down dough. Divide dough into 24 equal pieces. Shape with hands into flattened balls. Place dough on baking sheets lined with parchment paper approximately 1 inch apart. Cover with tea towels and let rise until puffed, about 35-45 minutes. With your fingers, make a deep indentation in the center of the ball leaving a generous lip so the filling does not ooze out. Drop mounded tablespoons of filling in the center of each pastry. Bake at 350 degrees for 12-15 minutes or until pastry is golden brown.

 

Chocolate Chip, Bourbon Pecan Bars – Kentucky

It’s Derby Week! Yes, the Kentucky Derby is one of the fastest sporting events, clocking in at around two minutes, but it’s oh so much fun, even if you simply watch on TV with a few friends. If you

Chocolate Chip Bourbon Pecan Bars - Kentucky

do decide to host a viewing party, be sure to include mint juleps (see our recipe for the hands down best way to pump up the mint flavor), and Hot Browns, (a turkey sandwich fancied up with mouthwatering Mornay sauce and then topped with tomatoes, bacon and Pecorino Romano cheese). The traditional sweet finish is Bourbon Pecan Pie but if you want the same flavors in an easier to eat form, try these Chocolate Chip, Bourbon Pecan Bars. The shortbread cookie crust is a great base for the bourbon-laced filling.

Can’t make it to the Kentucky Derby? Don’t fret. You can take a variety of different tours of Churchill Downs after the crowds disperse.

Chocolate Chip, Bourbon Pecan Bars

  • Servings: 16
  • Difficulty: moderate
  • Print

Ingredients

   For Cookie Crust:

  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, cold, cut into small pieces

 For Filling: 

  • 6 tablespoons unsalted butter, softened
  • 2/3 cup brown sugar
  • 2 eggs
  • 2 tablespoons bourbon
  • 6 tablespoons flour
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup chopped pecans

Instructions

For cookie crust: In the bowl of food processer, add flour, salt, and sugar. Add butter pieces and process until dough forms. Press into bottom of a greased 8X8 pan, being sure to add about a quarter of an inch around the sides of the pan. Bake for 15 minutes in a 350 degree oven or just until cookie crust begins to brown. Remove and let stand.

For filling: In the bowl of a stand mixer with paddle attachment, add butter and brown sugar. Mix until creamed. Add eggs and bourbon, mix until incorporated. Add flour, chocolate chips and pecans. Mix until just incorporated. Pour filling on top of cookie crust and smooth to the edges. Bake in a 350 degree oven for 20-25 minutes until filling is firm and top is light golden brown. Cool completely before cutting.

Hawaiian Donuts: Leonard’s Bakery Malasadas

Malasadas are the Hawaiian donut you never met but will instantly love. Leonard’s Bakery in Honolulu has been making these sugary orbs of goodness since the 1950s. Originally a Portuguese

Malasadas - Hawaii

confection, these treats jumped two oceans as well as the vast expanse of North America when sugar cane and pineapple workers from Portugal immigrated to Hawaii. Created to celebrate Fat Tuesday, now you can find malasadas throughout the year and all over the Hawaiian Islands. If you are driving in Hawaii and see a food truck with a long line of people, pull a U-turn and check it out, they could be selling malasadas.

What makes malasadas different than donuts is the rich batter, fortified with eggs and half and half. The basic recipe we have used here from Leonard’s is plain sugar but on Hawaii you can find malasadas filled with all sorts of custards, including vanilla, chocolate and coconut. Super ono! Malasadas are a bit time consuming as they have to rise twice but if you make them, you will be the rock star of your household and neighborhood — if you dare give some away.

While in Hawaii, don’t miss the USS Arizona Memorial, including the Pearl Harbor Visitor Center. This is one of the most heavily visited sites in Hawaii and is a very moving memorial to the sailors and service people who died there.

Leonard’s Bakery Malasadas

  • Servings: 12
  • Difficulty: moderate
  • Print

Ingredients

  • 1 package dry yeast
  • 1 ½ cups sugar, divided
  • 3 eggs
  • 2 tablespoons butter, melted
  • ½ cup milk
  • ½ cup half and half
  • ¼ teaspoon salt
  • 4 cups bread flour, sifted
  • Canola oil (for frying)

Instructions

Combine yeast,  one teaspoon sugar and two tablespoons of warm water in a small bowl. Set aside until foamy.

In the bowl of a stand mixture with the paddle attachment, beat eggs. Add yeast mixture, ½ cup sugar, butter, milk, half and half, and salt. Beat until combined. Add sifted flour gradually and mix until dough is smooth and elastic (it will be quite sticky). Transfer to a clean bowl coated with vegetable oil. Cover with a tea towel and let rise in a warm place for 90 minutes or until doubled in size.

On a lightly floured surface, roll dough into a 12-inch square, so the dough is about ½ inch thick. Cut the dough into 12 3-inch squares (alternatively, you can make smaller, round malasadas by cutting the dough into 24 pieces). Place each dough piece on an individual square of parchment paper on two baking sheets at least 3 inches apart. Cover with a tea towel and let rise in a warm place again, for approximately one hour.

Heat oil to 350 degrees. Place remaining sugar in a large mixing bowl. Working in batches, remove dough from parchment paper and drop gently into hot oil. Cook for 2 to 3 minutes on each side or until golden brown. Transfer to a wire rack to cool. Toss in sugar when cool enough to handle. Serve while warm.

Ohio Shaker Lemon Pie

The Shakers were a Christian sect that began in Great Britain and made their way to the Northeast of the United States in the middle of the eighteen century. By the 1840s, several communities in Ohio

Ohio Lemon Shaker Pie

existed. Shakers were a very thrifty bunch and this pie presumably came about in an effort to use every part of the lemon. Yes, indeedy-doo, this pie uses the lemon pulp, the juice AND the skin. Use Meyer lemons as the flesh is sweeter than a regular lemon and the skin is more aromatic. The bitterness of the skin is tempered by the two cups of sugar that the lemons macerate with overnight. We have seen recipes for this pie with a top crust as well, but we liked the single crust version – all the better to see and taste the sunny yellow filling. Just the thing to brighten these gray winter days.

The Rock and Roll Hall of Fame in Cleveland is a mecca for rock aficionados. With five levels of exhibits including sound booths, interactive opportunities and a U2 3D film, this museum is not to be missed.

Ohio Shaker Lemon Pie

  • Servings: 8-10
  • Difficulty: moderate
  • Print

Ingredients

For crust:

  • 1¼ cup flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons shortening
  • 1/4 cup cold water

For filling:

  • 2 Meyer lemons
  • 2 cups sugar
  • 4 eggs, beaten
  • 3 tablespoons flour
  • ½ teaspoon vanilla
  • ¼ teaspoon salt

Instructions

For crust: Place all ingredients except water in food processor and blend until fine crumbs are formed. Add water a little at a time until the dough is moist and forms a ball. Wrap in plastic wrap and place in fridge until ready to use. (Can be made a day ahead).

For filling: Over a medium mixing bowl to catch the juice, slice the lemons very thinly (can use a mandolin), discarding the ends. Reserve 3-5 slices of lemon for center of pie. Chop the remaining lemon slices into small pieces, then add to the mixing bowl, along with any lemon juice. Discard any visible seeds. Add 2 cups sugar and stir to combine. Let sit for at least 3 hours or overnight in fridge.

Roll out crust onto a floured surface. Gently lift onto a 9-inch pie plate. Finish edges by fluting or forking them.

Add beaten eggs and salt to lemon mixture. Add flour and vanilla and mix. Pour lemon mixture into pie crust. Array reserved lemon slices in center of pie.

Bake at 425 degrees for the first 15 minutes, then reduce heat to 325 degrees and bake for approximately 30 minutes more or until crust is golden brown, the pie is set and the filling is bubbly. If necessary, cover edge of crust with foil to prevent overbrowning. Let pie cool on a wire rack before serving.

New Mexico Green Chile Breakfast Skillet

We’ve talked before about how the chile pepper is the official state vegetable of New Mexico. The Aztecs cultivated these peppers centuries ago but Spanish settlers brought the chile pepper to the region from Mexico.

New Mexico Green Chile Breakfast Skillet

Green chile sauce is usually made with Hatch peppers which are grown in the Hatch Valley. If you can’t find fresh Hatch peppers, don’t fret. We subbed in Anaheim peppers, but poblano or even cubanelle peppers will also work. This sauce tops a savory breakfast skillet that is bursting with flavor. If you are vegan or vegetarian, use soy chorizo and /or leave out the eggs.

Hatch, New Mexico, is the self-proclaimed chile capital of the world and hosts a Chile Festival September 3-4, 2016.

New Mexico Green Chili Breakfast Skillet

  • Servings: 2-3
  • Difficulty: moderate
  • Print

Ingredients

For Green Chile Sauce:

  • 2-3 green peppers (Hatch preferred, but we used Anaheim)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1/2 cup minced onion
  • 1 tablespoons flour
  • 1 cup water
  • Salt

For Breakfast Skillet:

  • 2 -3 tablespoons olive oil
  • 1/2 pound baby potatoes, cubed
  • 6 ounces chorizo
  • 1 large tomato, chopped
  • 2 -3 eggs
  • Salt
  • Pepper
  • 1/2 cup cheddar or Monterey jack cheese
  • Half an avocado, diced
  • Hot sauce (optional)

Instructions

To make green chili sauce: Cut peppers in half. Flatten peppers with the heel of your hand. Roast under the broiler on a baking tray lined with foil, about 10 minutes until the skin is blistered brown. Remove from the oven and once cool enough to handle, place in a paper bag. Fold down the top of the bag and let sit for about 10 minutes. Remove peppers from bag. Remove stems, skin and seeds. Chop the peppers to ¼ inch dice. Heat olive oil in a heavy saucepan. Saute garlic and onion until onion is translucent. Blend in flour. Add water gradually, whisking to break up any clumps. Add peppers. Bring to a boil, then simmer for about 5 minutes. Add salt to taste. Set aside (Can be made a day ahead).

To make breakfast skillet: In a cast iron skillet over medium heat, add oil. Once heated, add diced potatoes. Cook until potatoes are browned, about 15 minutes. Remove to a plate and set aside. Add chopped tomato. Cook for about 5 minutes or until tomatoes are bubbling. Add chorizo to skillet. Cook until heated through, breaking up any clumps. Remove to a plate and set aside. Add diced potatoes back to skillet, then chorizo/tomato mixture. Make a well in the mixture and crack eggs into each well. Sprinkle with salt and pepper. Cover skillet and cook eggs until yolk just begins to firm up, approximately 10 minutes. Uncover, top with cheese, avocado and green chili sauce. Season with hot sauce if desired.

Sugar-Dusted Goodness: Zeppole – New Jersey

Even though it was battered by Hurricane Sandy in 2012, the Garden State is known for its beautiful shore. A favorite food from the boardwalks of Seaside or Wildwood is the delectable delight of sugar-coated fried dough known as zeppole. Also known as sfingi,

19 w label

zeppole are associated with the Feast of St. Joseph on March 19th, but they can be found year-round at family-run pizzerias, street fests and church festivals thanks to the state’s large Italian population. Many variations on the basic recipe exist: Some are filled or topped with a pastry cream; some are even savory with bits of chopped anchovy. We like the street fair version best, made with ricotta and dusted with powdered sugar.

Check out the Atlantic City Beer and Music Fest, March 20-22, 2015, featuring over 1,000 beers from 150 breweries.

Zeppole

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 2 teaspoons sugar
  • 2 eggs, beaten
  • 1 cup low-fat ricotta cheese
  • 1/4 teaspoon vanilla extract
  • Confectioners sugar for dusting
  • Vegetable oil for frying

Instructions

Mix dry ingredients first, then add egg, ricotta and vanilla, mixing just until the dry ingredients are incorporated. Batter should be sticky. In batches, drop by tablespoonful into oil heated to 375 degrees. Fry on both sides until golden brown, about 4 minutes. Remove with slotted spoon onto paper towels to drain excess oil. While still hot, place into a paper bag with confectioners sugar, close bag and shake. Remove and serve warm.

 

 

Plan for Dessert with Élan: Flan – Nevada

Nevada became a state in 1864, just a few days before the second election for Abraham Lincoln. The state founders wanted to make sure Nevada’s three electoral votes would be cast for the Republican incumbent.

Flan - Neveda

The Silver State has a long mining tradition. The Basque people — those from a region in Europe about the size of Rhode Island that includes both Spain and France — immigrated to Nevada and other parts of the west during the mid-nineteenth century. The Basques initially came to work in the gold and silver mines during the gold rush era but then decided shepherding was more lucrative. All of those silver and gold prospectors needed meat and wool to clothe themselves. In addition, the Basques set up boardinghouses across the state as way-stations for themselves. Today, the boardinghouses that remain are now restaurants.

The state still has a sizable Basque population and of course these people brought their food traditions with them from Europe. Flan is a Spanish custard made with eggs and milk. The shepherding Basques would have found it easy to make this dessert (probably with sheep’s milk) in the Dutch ovens they favored that they dug into pits in the ground. Our version here is a streamlined version of flan, adapted from Nigella Lawson that is so super easy you will wonder why you’ve never made it before.

Bundle up for the North Lake Tahoe Snow Fest, February 27-March 8, which includes parades, fireworks, a polar bear swim, a snow building contest and much more.

Flan

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Ingredients

  • 3/4 cup sugar
  • 1/4 cup water
  • 14 ounce can of sweetened condensed milk
  • 12 ounce can evaporated milk
  • 3 eggs
  • 2 teaspoons vanilla
  • Hot water

Instructions

In a small sauce pan, combine the sugar and water. Heat over medium high heat until the mixture caramelizes and almost reaches the color of maple syrup. Remove from heat and quickly pour into a 9-inch round pan, making sure the caramel covers the entire bottom of pan. Set aside.

In a large mixing bowl, combine the sweetened condensed milk, the evaporated milk and the eggs. Beat or whisk until the eggs are fully incorporated into the milk. Add vanilla and mix until combined. Place the 9-inch pan with the caramel into a larger roasting pan. Pour the milk/egg mixture into the 9-inch pan on top of the caramel. Add the hot water into the roasting pan, to about one inch full. Very carefully place the nesting pans into a preheated 350 degree oven. Bake for about 45-50 minutes (the flan will be slightly brown on top but still quite jiggly. Do not overbake!). Remove 9-inch pan with flan from the water bath and let cool on the counter. Once very cool, invert the pan on a plate large enough to contain the caramel syrup.

 

 

 

Peace, Love and Spuds: Baked Eggs in Potato Cups – Idaho

Whether you bake, boil, mash, nuke or fry them, everyone loves potatoes. Idaho, sometimes called the Gem State, leads the states in potato production, with 14.2 billion pounds harvested in 2012.

Baked Eggs in Potato Cups - Idaho

Idaho’s rich volcanic soil and climate offer the ideal conditions for potatoes. Potatoes are a good choice for those who are gluten free. They are a good source of Vitamin C and an even greater source of potassium — even better than a banana.

This recipe is perfect for Sunday brunch and can easily be made vegetarian. We do not recommend using frozen hash browns as they will not brown up nicely. The only caution we note is to make sure you do not press too firmly against the bottom and sides of the pan when you are putting the grated potatoes in the muffin cups. If you do, the potatoes will stick to the pan.  😦  Spray or oil liberally, then use a light touch.

For kitschy fun and to take a picture with a giant potato in front (who could pass that up?), check out the Idaho Potato Museum in Blackfoot, ID.

Baked Eggs in Potato Cups

  • Servings: 12 cups
  • Difficulty: moderate
  • Print

Ingredients

  • 3 medium baking potatoes
  • 6 eggs, lightly beaten
  • 1/4 cup red pepper, chopped
  • 1 cup Canadian bacon, chopped (can omit)
  • 1 cup grated cheddar cheese
  • 3 teaspoons fresh chives, minced
  • Salt
  • Pepper
  • Vegetable oil or cooking spray

Instructions

Bake potatoes at 400 degrees until almost done, about 40 minutes. Allow to cool, then grate. The potatoes should crunch a bit when you grate them which means they are just underdone. Season well with salt and pepper.

Increase oven temperature to 425 degrees. Spray or well oil the muffin pan. Scoop grated potatoes into the holes and onto sides, pressing very lightly (or potato cups will stick in the pan). Spray again lightly with cooking spray. Cook until potatoes are golden brown, but make sure edges do not burn, about 15-20 minutes.

In the meantime, while cups are baking, combine beaten eggs, chopped red pepper, cheddar cheese and Canadian bacon if using. Remove muffin pan from oven and spoon egg mixture evenly into the potato cups. Sprinkle tops with the chives. Return to oven for 15 minutes or until the eggs are set.