breakfast

Succulent Summer Stone Fruit

Oregon, Washington, and British Columbia all produce peaches, nectarines, apricots, plums, and cherries in brilliant hues. For many, the stone fruit harvest might conjure up childhood memories of summer canning: sterilizing dozens of jars, then blanching, peeling, pitting, and packing the season’s bounty. Rows and rows of colorful, artfully packed jars filled with pepper-pickled peaches—freestone Elbertas or juicy clings—rosy Tilton apricots, and brandied Bing cherries lined the pantry and cellar shelves of Northwest homes.

 
With all the great weather we have been having here in the Northwest, the fruits are plentiful and perfectly ripe this time of year, so I know you all have been enjoying the fruits already! And for those of you who have never peeled a peach the quicky way, here is another chefy trick I’ve learned over the years: just boil a big pot of water and immerse your peaches a few at a time for 30 seconds or more, depending on the peach, and when the skin starts to get loose, immediately run the peaches under cold water and slip the skin off.

There are so many different ways to enjoy all types of stone fruits. Eat them fresh from the tree, sliced in a salad, baked in a pie or preserved in a jar. Not many people have time to can these days and fewer and fewer people know how. So how about trying a Zippy Nectarine Salsa; it’s a quick, 15-minute throw-together for a busy day’s backyard barbecue.

Eating fruit just picked off the tree with the sun shining in your face and juice dribbling down your chin is the best way to enjoy it, but I hope you will sample these recipes for a little summer deliciousness. Copyright © 2009 by Kathy Casey.

 
Zippy Nectarine Salsa

An easy-to-prepare,  zippy & refreshing salsa to serve with grilled chicken breast or halibut.

Makes about 2 cups

2 large nectarines, diced 1/4-inch, about 2 cups
1 fresh jalapeño pepper, seeded and finely minced, more or less to taste
   or use a dash of Asian chili paste for spice
1 tablespoon fresh lime juice
1 teaspoon minced lime zest
1/4 teaspoon salt
1 tablespoon finely minced cilantro
2 tablespoons minced red onion
1 1/2 teaspoons sugar (more or less depending on the sweetness of fruit)

In a small bowl mix all ingredients together not more than 20 minutes before serving.
Serve well chilled.

Copyright 2009 Kathy Casey

 

Stone-Fruit Almond Shortcake with Brown Sugar Whipped Cream

Makes 6 servings

6 cups mixed sliced ripe stone fruits, such as apricots, peaches, plums, cherries, and nectarines
1 cup sugar, or to taste
1 cup heavy whipping cream
1/4 cup packed brown sugar
1 to 2 tablespoons amaretto liqueur (optional)
6 Almond Scones (recipe follows)

In a large bowl, sprinkle the fruit with sugar. Mix gently, then let sit for about 30 minutes to “juice up.”

Meanwhile, in a chilled bowl, whip the cream and brown sugar together with a whisk or an electric mixer until the cream forms soft peaks. Be careful not to overwhip. Fold in the amaretto. Refrigerate until ready to use.

To serve, split the scones and place the bottoms on plates. Divide the fruit mixture among the scones and top with the whipped cream. Place the scone tops back on, slightly askew.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.
Almond Scones
Makes 8 scones

2 1/4 cups flour
1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) butter
1/4 cup sliced almonds
1 egg
3/4 cup buttermilk, plus more if needed
1 egg white
1/2 teaspoon water

Preheat an oven to 375°F. Sift the flour, sugar, baking soda, salt, and cinnamon together into a large bowl. Cut in the butter with a pastry blender or 2 dinner knives until the mixture is the texture of coarse crumbs (just like making a pie crust). Stir in the almonds.

In a separate bowl, whisk the whole egg with the 3/4 cup buttermilk until blended. Make a well in the center of the flour mixture and pour the liquid into it. Combine with a few swift strokes. The dough should form a ball and all the flour should be incorporated. (If the dough is way too dry, add 1 tablespoon more buttermilk.) Do not overmix.

On a lightly floured surface, pat the dough into a 3/4-inch-thick round. Carefully place on an ungreased baking sheet, then cut into 8 wedges, leaving the sides still touching.

In a small bowl, whisk the egg white and water until mixed, then brush the dough lightly with the egg white glaze.
Bake for 30 to 35 minutes, or until the scones are cooked through and golden. Let cool slightly before serving.

Chef’s Note: Serve 6 scones for dessert and then you’ll have 2 extra for breakfast or seconds!
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

Posted by Kathy on July 30th, 2009  |  Comments (1) |  Posted in appetizers, breakfast, dessert, KOMO Radio, other, Recent Posts, Recipes

Spring Brunch Ideas and What to do with those Easter Eggs?

Easter is such a festive holiday – it is religious to some and a welcoming of spring to others. In the days past it was a time for new pastel dresses and flowery hats and shiny patent shoes.

The egg hunt is still my favorite! But what to do with all those found eggs?? Egg Salad Sandwiches, Deviled Eggs (my favorite recipe is below!), Cobb Salad, Potato or Pasta Salad.

Follow the egg hunt with a delicious brunch on this special Sunday enjoyed with your favorite friends and family.

For your brunch be sure to pick a menu that includes items you can make in advance so that you can enjoy the day. Buffet is the way to go! Set out a beautiful fruit salad drizzled with fresh lime juice mixed with a little honey and spike with some chopped mint. Accompany with Denver Breakfast Bake for a Crowd (a baked savory bread pudding like dish that you can prep the day beore and bake the morning of your party) and some grilled, fresh, first of the season asparagus. Quick, easy and delicious! Then move on to an afternoon of lounging conversation – what a way to welcome the coming of spring.

And for those celebrating the Jewish holiday of Passover this week my friend Jamie Peha has these suggestions for brunch: Matzo Brei (said Bry) A traditional dish for Passover brunch, this easy egg and matzo fry can be made sweet, topped with cinnamon sugar or jelly, or savory, with additions of your favorite vegetables and fresh herbs or or Farfel (Matzoh and egg dumplings – deep fried and served with Syrup or cinammon/sugar). Check out Martha Stewart for some great passover brunch ideas on her site.

Denver” Breakfast Bake for a Crowd
serves 6 – 8

2 Tbsp. butter or olive oil
3/4 cup diced onion
1 1/2 cups chopped, mixed red and green bell peppers
1 Tbsp. minced fresh garlic
8 eggs
3 cups half & half
1 tsp. salt
1/4 tsp. black pepper
8 cups 1-inch-diced hearty French bread
1 1/2 cups chopped ham
2 cups (8 ounces) coarsely grated cheddar cheese
1/2 cup grated Parmesan cheese

In a large sauté pan heat the butter or olive oil over medium-high heat. Add the onions and peppers and sauté until three-quarters cooked, about 4 minutes. Add the garlic and cook for 30 seconds more. Remove from heat and set aside.

In a large bowl whisk together the eggs, half & half, salt and pepper until well combined. Add the bread, ham, cooled vegetable mixture, cheddar cheese and half of the Parmesan cheese. Place in an 11 x 13-inch baking pan. Sprinkle the remaining Parmesan over the top, and let sit, refrigerated, at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

When ready to serve, bake in a preheated 350-degree oven for approximately 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.
© 2009 Kathy Casey Food Studios

Chipotle Deviled Eggs
Makes 24 stuffed eggs

 

1 dozen large eggs

3 tablespoons regular or low-fat sour cream

3 tablespoons mayonnaise

1/2 teaspoon salt

1/2 teaspoon Dijon mustard, optional

1 to 2 tablespoons chipotle chile purée*

1 teaspoon minced garlic

2 tablespoons very thinly sliced green onion

 

Topping

1/2 cup diced (1/4-inch) tomatoes

1 tablespoon minced white onion

2 tablespoons minced fresh cilantro

1 to 2 teaspoons chipotle chile purée*

 

Place eggs in a saucepan and cover with cool water to 1 inch above eggs. Bring to a boil over medium-high heat, then 10 minutes. After eggs have cooked for 10 minutes, remove from the heat and run cool water over them. When eggs are cool, carefully peel under running water.

 

Cut the eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

 

Mash the yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, salt, mustard, 1 to 2 tablespoons chipotle purée, and garlic until smooth. Stir in the green onions. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip and then squeeze (pipe) the mixture evenly into the egg white halves.

 

To make the topping: In a small bowl, mix together tomatoes, onion, cilantro, and chipotle purée. Top each egg half with 1 teaspoon of the tomato mixture.

 

*To make chipotle purée: Place 1 can of chipotle peppers in adobo sauce in blender and purée until smooth. Freeze any remaining purée for another use.

 

Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle’s Culinary Diva, Sasquatch Books, Seattle. Copyright © 2002 by Kathy Casey.

 

 

 

 

 

Posted by Kathy on April 9th, 2009  |  Comments Off on Spring Brunch Ideas and What to do with those Easter Eggs? |  Posted in appetizers, breakfast, KOMO Radio, other, Recent Posts, Recipes, salads

Maple Syrup – it’s not just for pancakes!

Yum, maple! Doesn’t it just conjure up warm and fuzzy food memories—especially about breakfast? Fuzzy-slipper-clad moms griddling up tall stacks of pancakes drizzled with warm syrup. Hot, crispy strips of maple-cured bacon or trays of thickly frosted, fresh-made maple bars at neighborhood bakeries!

Only a few places in the world have the right climate to grow sugar maples, the trees that give us this distinctive taste. In the United States, Vermont is the best known for maple syrup production, but Quebec, Canada, provides most of the world’s supply.

Other producing regions include upstate New York, Michigan, Ontario, and the Canadian Maritime Provinces. The flavor of the syrup can vary from region to region and also by year or “vintage.”

Maple’s unique flavor is wonderful in all kinds of recipes, and different grades of syrup are preferred for different uses. Maple syrupis graded by color and strength of taste. In general, U.S. grades are Grade A (Light Amber or Fancy, Medium Amber and Dark Amber) and Grade B. Vermont’s syrups are a little thicker than the U.S. standard and are graded on their own system; the lightest grade is called “Vermont Fancy.” Canadian grades are #1 (Extra Light, Light, and Medium), #2 (Amber) and #3 (Dark). The very delicate, palest grades are best as a table condiment or used with foods where the syrup’s subtly can be appreciated, such as drizzled over a light plain custard. The darker syrups are more flavorful and come through well in cooking and baking. I used a Grade B syrup for the following recipe.

On the more savory side of things, maple syrup is outstanding in a marinade for pork, added to a pot of baked beans, or in salad dressings.

And of course maple is fantastic in sweets and baked goods. My recipe for this week is a dense Maple Apple Bundt Cake that has a flavorful Jack Daniel’s Glaze that just sets the whole thing off. This cake is chock-full of grated apple and chopped pecans; it makes a welcome afternoon sweet treat, a delicious dessert when served with a scoop of vanilla ice cream or a dollop of
maple-sweetened whipped cream—and I even like it for brunch!

So make a resolution to get beyond your pancake habit, and try this sweet syrup “in” instead of “on” something different this year.

Maple Apple Bundt Cake with Jack Daniel’s Glaze
Makes about 10 to 12 servings

Cake
1 cup packed brown sugar
2 sticks (8 ounces) butter, salted
3/4 cup real maple syrup
1 teaspoon maple flavoring
5 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 apple, with skin, cored and coarsely grated
1 1/2 cups coarsely chopped pecans, lightly toasted

Glaze
1 tablespoon pure maple syrup, preferably grade B
8 tablespoons powdered sugar
1 tablespoon Jack Daniels whiskey (or for a na version substitute cranberry juice)

Preheat an oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

In an electric mixer, combine the brown sugar, butter, maple syrup and maple flavoring, and mix on medium speed for 3 minutes or until fluffy. Then mix in the eggs, one at a time, and continue mixing until mixture is light and fluffy.

Sift flour, baking powder, soda and salt into a medium bowl. Stir to mix evenly. Add the dry ingredients, in two parts, into the egg mixture, beating well after each addition. Then stir in the apple and nuts.

Scoop batter into prepared pan. Rap pan on counter to release any air bubbles. Bake for about 55 to 60 minutes, until top is golden brown and a cake tester poked in the cake comes out clean. Cool the cake in the pan on a rack for about 10 minutes.

Meanwhile, make the glaze: In a small bowl, combine the maple syrup, powdered sugar and whiskey, and stir until smooth.

With a small knife, cut around sides and center of Bundt pan to loosen the cake. Turn cake out onto rack, set rack over a baking sheet, and drizzle cake all over with the glaze. Let cake cool completely on the rack, or slice and serve while still slightly warm.

©2009 by Kathy Casey Food Studios®

Posted by Kathy on January 29th, 2009  |  Comments Off on Maple Syrup – it’s not just for pancakes! |  Posted in breakfast, dessert, KOMO Radio, Recipes

Upside Down Cake – Eat it for breakfast!

Upside-down cakes are a major comfort food. They have been a mainstay over the years at church suppers and family picnics. When I was a kid, my mom’s Pineapple Upside-Down Cake was one of my favorites, partly because it was so mysterious and amazing to see it being put together with the pineapple in the bottom of the baking dish and then have the wonderfully gooey, caramelized pineapple slices end up on the top. Magical!

But hey, upside down cakes are not just for dessert. For a tasty wake-up variation I whipped up a Breakfast Oatmeal Apple Upside-Down Cake. This moist cake is not too sweet and is a real treat for a weekend brunch. My tasting team especially liked it topped with a pouf of yogurt.

Breakfast Oatmeal Apple Upside-Down Cake
Makes one 10-inch round cake, serving 8 to 10

Batter:
2/3 cup rolled oats
½ cup golden raisins
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup boiling water
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 egg
1/3 cup vegetable oil
1 cup flour
¾ teaspoon baking soda
¼ teaspoon salt

Apple layer:
1 tablespoon brown sugar
1 tablespoon flour
½ cup chopped pecans
1 Gala apple, cored, skin on, sliced in thin wedges
Vanilla yogurt (optional)

Preheat oven to 350 degrees. Spray a 10-inch round cake pan with vegetable cooking spray and set aside.

To prepare batter: Mix oats, raisins, cinnamon and nutmeg in a heat-proof container and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the apple layer: In a small bowl, mix together 1 tablespoon brown sugar, 1 tablespoon flour and the pecans; pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

To finish batter: In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg and oil; mix well. In a small bowl, mix together 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

Without disturbing the apple layer, add batter to the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes or until cake tests done.

Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate. Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

Copywrite 2005 Kathy Casey Food Studios

Posted by Kathy on April 1st, 2008  |  Comments (1) |  Posted in breakfast, dessert, other, Recent Posts, Recipes

Spring Asparagus & Easter Brunch Asparagus Scramble

Asparagus is springing up! And though a lot of people have the perception that the skinny asparagus is preferable — wrong! The fatties are much better in flavor. The first is coming on the market right now from California.

Tasty asparagus has been a mainstay at fine restaurants forever. You see it on almost every grand steakhouse’s menu as a side dish — slathered in hollandaise. And, really, who doesn’t love that little splurge!

An equally delicious way to serve up this local short-season wonder is in a scrumptious A.M. dish just perfect for Easter morning brunch — Asparagus, Shrimp & Boursin Breakfast Scramble. This medley of flavors melds beautifully — the garlicky herby Boursin giving it its final yum factor.

Another popular way to prepare fresh asparagus is grilled on a BBQ and served with a great dip. Hot off the grill, warm or even chilled, the grill adds a nice smoky character to the “grass.

But alas, no hollandaise or boursin cheese for me. I have been on a low fat eating plan for the last 6 months –so last night I made a very flavorful and low cal saute. First I cooked sliced sweet onion with shitake mushrooms for a few minutes in a non-stick pan and then added fresh asparagus spears, trimmed and broken in half. I added some fresh garlic and about 1/2 a cup of some brewed red chai tea and a splash of tamari. Then covered the pan for about a minute to get the asparagus steaming. I then removed the lid and continued to cook till the asparagus was tender and the tea was reduced. Yum!

So get your spring on with some fresh asparagus!

Asparagus, Shrimp & Boursin Breakfast Scramble

Makes about 4 servings

8 eggs
2 tablespoons water
salt & pepper to taste
1 1/2 teaspoons olive oil
1 cup bias-cut fresh asparagus
4 oz. wt. (1/2 cup) bay shrimp, drained well (you can also use crab meat)
1/2 cup Boursin cheese (garlic and herb)
chopped parsley for garnish if desiredIn a large bowl whisk together the eggs and water until very foamy; season as desired with salt and pepper and set aside.

In a large, non-stick skillet heat the olive oil over medium-high heat until hot. Add the asparagus and cook, stirring often, until barely tender, about 2 minutes.Add in the egg mixture and move the eggs around the pan with a spoon or spatula, turning them as necessary until they are three-quarters cooked, about 1 – 2 minutes, and have just started to thicken.

At this point add the shrimp. Fold into eggs, heat through and serve immediately. Dollop 2 tablespoons of Boursin on top of each serving and sprinkle with parsley if desired.

Copyright 2000 by Kathy Casey

Posted by Kathy on March 17th, 2008  |  Comments (1) |  Posted in breakfast, other, Recent Posts, Recipes
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