“Something is very wrong here.”
Back in college, I lived with three other women in an off-campus apartment. In an effort to eat better meals and avoid fast food, we decided that each of us would cook well-balanced dinners for a week at a time. We each paid a flat fee per week, and the roommate whose turn it was would use the money to plan the menus and do the shopping. Two of us were from farming areas, so they learned early how to cook. Although I wasn’t from a farming community, my mother had taught me a lot of the basics, so I could hold my own in the kitchen. The fourth roommate, Cheryl, was from the city and had not learned to cook. We didn’t know this.
One time, during Cheryl’s week to cook, she found a recipe for beef stew and was very excited about making it. She’d talked about it for days, and it was to be our Saturday-night dinner. When we all sat down to eat, we took one bite and looked at one another, as if to say, “Something is very wrong here.” It seems that Cheryl had misinterpreted the recipe. When it called for a cup of bouillon, she had used a cup of bouillon cubes!
We ordered pizza that night.
Lynne Christenson, Kentucky Living staff
I have always loved breakfast and the idea of making brunch for friends and family. Lately, I have been on a crepe kick. I daydream about savory and sweet crepes and ways to present them. Mastering crepe making was a bit of a trick, but I have it down now. I can flip with the best of them.
Lots of great choices are available in this chapter. I get just as excited about cooking my mom’s Fried Cornmeal Mush as I do about making Gingerbread Waffles to serve with fresh sausage, such as Olde Delaney’s. Meals made early in the day take on new life when you pass on the ordinary and choose a Banana and Pineapple Fritter instead. See how Blueberry Curd will turn an ordinary piece of toast into a reason to linger over a second cup of tea. Put your family to the test and jazz up your morning meals with dishes that will make you eager to start the day despite the weather.
FRENCH CREPES
Crepes are thin French pancakes that are versatile not only for delicious desserts but also for brunches or even entrées when filled with meats, vegetables, and egg dishes. They originated in Brittany, a region in the northwest of France. If you haven’t tried crepes, don’t be intimidated. Get out the pan, make a simple batter, and you’ll be flipping before you know it.
1 cup cold water
1 cup cold milk
4 eggs
½ teaspoon salt
2 cups sifted flour
4 tablespoons (½ stick) butter, melted
In a deep bowl, combine ingredients and whisk until very smooth, or use an immersion blender to blend well. Cover and refrigerate for several hours. Lightly butter inversion pan or spray it with nonstick cooking spray. Spoon ½ cup batter into pan for each crepe. Cook until light brown on both sides.
Yield: 12 crepes
SPINACH, CHEESE,French Crepes
6 strips bacon
4 tablespoons (½ stick) butter
½ pound mushrooms, sliced
¼ cup flour
1 cup milk
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
cup chicken broth
2 eggs ¼ cup lemon juice
Prepare French Crepes according to recipe on page 139. Separate with waxed paper and keep warm until ready to serve.
In large, deep skillet, fry bacon over medium-high heat until evenly brown. Drain, reserving about 1 tablespoon drippings; crumble and set aside. To drippings, add 1 tablespoon butter and sauté mushrooms. In another saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour, stirring constantly until a smooth sauce is formed. Gradually stir in milk, stirring constantly until smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, and cheese, and season with salt and pepper. Cook until somewhat thick, about 10 minutes.
In saucepan, bring broth to a boil. In small bowl, whisk together eggs and lemon juice. Temper eggs by adding slowly to broth, whisking constantly to cook but not scramble the eggs. Season with salt and pepper. Spoon spinach and mushroom filling down middle of each crepe, fold over to form a semicircle, and top with warm egg sauce.
Yield: 4 to 6 servings
JALAPEÑO PEPPER, CHICKEN,French Crepes
2 tablespoons butter
2 jalapeño peppers, seeded and diced
2 cups button mushrooms, sliced
½ cup chicken broth
1 clove garlic
1 cup shredded Monterey Jack cheese
½ cup sour cream
1 teaspoon salt
½ teaspoon pepper
3 cups shredded cooked chicken
Prepare French Crepes according to recipe on page 139. Separate with waxed paper and keep warm until ready to serve.
In large saucepan, melt butter and sauté jalapeño peppers and mushrooms. Add broth, garlic, and cheese, and simmer until cheese melts. Fold in sour cream, and add salt and pepper. Spoon ½ cup chicken down middle of each crepe, fold over to form a semicircle, and top with warm cheese sauce.
Yield: 6 servings
BLUEBERRY CURDThis is a favorite in my home for spreading on toast, hot biscuits, and English muffins!
8 ounces blueberries
1 tablespoon water
4 tablespoons (½ stick) butter, diced
1¼ cups superfine sugar
3 large eggs, lightly beaten
In covered saucepan, gently cook blueberries in water, shaking pan occasionally, until very soft, about 10 minutes. Press through a fine sieve into a heat-proof bowl or the top of a double boiler. Stir in butter and sugar, and put the bowl over a saucepan of gently simmering water; do not allow the bottom of the bowl to sit in the water. Heat gently, stirring, until sugar dissolves and butter melts.
Whisk in eggs and continue to stir over gently simmering water until the curd thickens enough to coat the back of a spoon, 30 to 40 minutes. Stir only occasionally at first, more frequently as the cooking progresses, and then constantly toward the end, so the curd cooks evenly and does not curdle. The water must not boil. Strain the curd into a container. Refrigerate after opening, and use within a week.
Yield: 1½ cups
APPLE BUTTERSlow cookers make great apple butter.
8 cups unsweetened applesauce
4 cups sugar
4 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground cloves
Place ingredients in slow cooker and stir. Cook, uncovered, on high setting for 6 to 7 hours. Cool and pour into 4 pint jars. Process for 10 minutes in a hot-water bath, until jars are sealed according to directions on lids or rings, or freeze in freezer-safe containers.
Yield: 4 pints
BACON, CHEDDAR,This is a great side dish for a Sunday or holiday brunch.
3 medium apples, peeled and sliced
2 tablespoons sugar
2 cups shredded sharp Cheddar cheese
1 pound bacon, crisply fried and crumbled
2 cups flour
3 tablespoons baking powder
½ teaspoon salt
2 cups milk
5 eggs
Maple syrup for topping
Powdered sugar for topping
Preheat oven to 375 degrees. Mix apples and sugar. Arrange in rows on an ungreased 9 × 13-inch baking pan. Cover apples with cheese and sprinkle with bacon. Mix remaining ingredients and pour over apples. Bake uncovered for 30 minutes. Serve immediately with maple syrup and powdered sugar for topping.
Yield: 8 servings
CRAB AND CREAM CHEESE4 tablespoons (½ stick) butter, melted
9 eggs
½ cup milk
1 (8-ounce) package cream cheese, cubed
6 ounces lump crabmeat, cartilage removed and picked clean for shells
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh dill
4 slices toast, cut diagonally
Preheat oven to 350 degrees. Grease a 7 × 12-inch casserole dish with melted butter. In large bowl, beat eggs and milk until light and fluffy. Fold in cream cheese and crabmeat, and season with salt and pepper. Pour egg mixture into casserole and sprinkle with dill. Bake for 30 minutes. Serve immediately on toast slices.
Yield: 4 servings
GINGERBREAD WAFFLES2½ cups flour
¼ cup dark or light brown sugar, packed
4 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 egg whites, whipped until stiff peaks form
1½ cups buttermilk
¼ cup molasses
6 tablespoons sour cream
¾ cup raisins
Sweetened whipped cream for topping
Ground cinnamon
Prepare waffle iron according to the manufacturer’s instructions. In mixing bowl, combine flour, sugar, baking powder, baking soda, ginger, cinnamon, and allspice. In another mixing bowl, combine remaining ingredients, except toppings. Fold dry ingredients into wet ingredients until just moistened. Pour enough batter into waffle iron to fill two-thirds of the iron. Cook until golden brown and set aside. Repeat with remaining batter. Top with whipped cream and sprinkle with cinnamon.
Yield: 8 waffles
MAPLE-SUGARED BACONThis is one of my favorite brunch items, and it is simply addictive. Maple sugar can be found at many stores in the baking or breakfast section, but brown sugar can be substituted.
8 strips bacon
3 tablespoons and 2 teaspoons maple sugar
Preheat oven to 350 degrees. Line a baking sheet with heavy-duty aluminum foil. Arrange bacon on baking sheet and cook for 10 minutes. Transfer bacon to a dish and drain off the fat. Dust bacon with maple sugar (or, if preparing a large amount of bacon, roll bacon in a pie plate filled with maple sugar). Return to baking sheet and cook until crisp and browned, about 10 minutes. Cool on a wire rack for about 5 minutes. Serve immediately.
Yield: 4 servings
ON-THE-FARM2 cups pancake mix
1
cups milk
¼ cup vegetable oil
2 eggs, lightly beaten
2 cups blueberries
Blueberry syrup for topping
Whipped cream for topping
In bowl, mix pancake mix, milk, oil, and eggs. Pour batter onto hot griddle. When pancakes are set (they will bubble on top), flip and cook on other side. Place in stacks, and evenly divide blueberries among servings. Top with syrup and dollops of whipped cream. Serve with sausage on the side.
Yield: 6 to 8 generous stacks
BANANA AND PINEAPPLE2 eggs
¼ teaspoon ground cinnamon
teaspoon ground nutmeg
2 cups bread crumbs (preferably brioche or French bread)
2 bananas, cut into 1-inch slices
1 (15-ounce) can pineapple rings, drained and halved
Vegetable oil Honey
In shallow bowl, whisk eggs with cinnamon and nutmeg. Place bread crumbs in a pan. Dip bananas and pineapple in egg mixture and coat with crumbs. Drop into oil, heated to 375 degrees, and cook until brown on all sides. Drain well and drizzle with honey.
Yield: 8 to 10 fritters
SAUSAGE QUICHE1 cup crumbled fresh sausage, such as Olde Delaney’s
1 cup shredded Cheddar cheese
¼ cup chopped green onion
1 9-inch pie crust, unbaked
3 eggs
1½ cups half-and-half
½ teaspoon salt
¼ teaspoon cayenne pepper
Brown sausage and drain. Preheat oven to 400 degrees. Sprinkle sausage, cheese, and green onion in pie crust. Beat eggs lightly with half-and-half, salt, and cayenne pepper. Pour egg mixture over sausage mixture. Bake for 35 to 40 minutes or until a knife inserted into the center comes out clean. Let stand for 10 minutes. Serve with sliced tomatoes or fresh fruit on the side.
Yield: 6 servings
Note: Olde Delaney’s sausage can be found at Olde Delaney’s Grocery in Bardstown, Kentucky.
APPLE PECAN PANCAKE3 tablespoons butter
½ cup pecan pieces
2 large apples, peeled and coarsely chopped
cup dark brown sugar, packed
1 teaspoon ground cinnamon
3 large eggs, beaten
1¼ cups milk
1 teaspoon baking powder
1 cup flour
Powdered sugar
Preheat oven to 400 degrees. In an iron or a very heavy skillet, melt 2 tablespoons butter and toast pecans until brown. Remove from pan. In the same pan, sauté apples, sugar, and cinnamon over medium-low heat until apples are very tender, about 6 to 8 minutes. Add pecans and continue to cook, stirring constantly, for 2 minutes. Add 1 tablespoon butter, stir, and remove from heat.
Combine eggs, milk, baking powder, and flour, and stir or whisk until just blended. Pour batter over apples, and bake until golden brown and puffy, about 20 minutes. Dust with powdered sugar and serve warm.
Yield: 4 servings
RANCHER’S STYLE2 cups chopped tomatoes
2 teaspoons mashed garlic
1 small dried arbol chili
6 tablespoons olive oil
2 large potatoes, peeled, shredded, and drained well on paper towels
½ onion, sliced
½ teaspoon salt
½ teaspoon dried oregano, crushed
6 small corn tortillas
Butter
6 eggs
In blender, puree tomatoes, garlic, and arbol chili until smooth. In medium saucepan, heat 2 tablespoons oil and brown potatoes until crisp. Remove from pan. In same pan, sauté onion for 2 minutes. To onion, add tomato sauce, salt, and oregano. Cook over medium heat for 3 to 4 minutes. Reduce heat to lowest simmer.
Fry tortillas in 4 tablespoons oil and drain. Evenly divide potatoes among tortillas. In butter, fry eggs over easy and place 1 on each tortilla. Top with tomato sauce.
Yield: 6 servings
CECILIA SECORD’SDough
1 cup water
½ cup (1 stick) butter or margarine
1 cup flour
4 eggs
Filling
½ cup sugar
¼ cup plus 1 tablespoon flour
2 cups milk
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
2 cups blueberries
Powdered sugar
Preheat oven to 400 degrees. To make dough, in small saucepan, bring water and butter to a rolling boil, about 1 minute. Remove from heat. Stir in flour and beat in eggs. Transfer to large mixing bowl and continue to beat dough until smooth. Drop by scant ¼ cupfuls onto ungreased baking sheet, 3 inches apart. Bake for 35 to 40 minutes or until puffed and golden. Allow to cool away from drafts.
To make filling, mix sugar and flour, and add milk and egg yolks. In double boiler, cook until smooth and thick, stirring constantly, about 10 minutes. Cool. Add vanilla extract.
To assemble cream puffs, cut off tops with sharp knife. Spoon in filling and blueberries. Place tops over filling and dust with powdered sugar.
Yield: 18 cream puffs
FRIED CORNMEAL MUSH1 teaspoon salt
3 cups water
cup white cornmeal
Flour
Vegetable oil
Melted butter for topping
Maple syrup for topping
Grease a loaf pan. In heavy saucepan, add salt to water and bring to a boil over medium heat. Sprinkle in cornmeal, stirring occasionally. When cornmeal becomes thick, reduce heat and cook for 30 to 40 minutes, stirring occasionally. Remove from heat, pour into loaf pan, and smooth the surface with spatula. After mixture cools, cover with plastic wrap and refrigerate for several hours or overnight until very firm.
When ready to serve, cut dough into ¾-inch slices and dredge in flour. In skillet, brown in oil. Top with melted butter and maple syrup.
Yield: 6 servings
APPLE BROWN BETTY4 cups bread crumbs
½ cup (1 stick) butter, melted
4 medium Granny Smith apples, peeled and thinly sliced
cup light brown sugar, firmly packed
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Whipped cream
Preheat oven to 375 degrees. Lightly grease a 2-quart casserole with butter. Stir together bread crumbs and butter, and set aside. Combine remaining ingredients, except whipped cream, and mix until well blended. Spread half the bread crumbs on bottom of casserole and cover with half the apple mixture. Layer the remaining crumbs and apples. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for 30 minutes. Top with whipped cream.
Yield: 6 servings
SAUSAGE SOUTHWESTERN CREPESThis one takes some time, but it’s certainly worth it!
Filling
1 pound ground sweet sausage
1 small onion, diced
1 red bell pepper, seeded and diced
2 cups shiitake mushrooms, sliced
cup finely chopped cilantro
5 eggs
6 egg whites
¼ cup milk
1 cup shredded Cheddar cheese
Salt and pepper to taste
Hollandaise Sauce
6 egg yolks
¾ cup (1½ sticks) butter
Juice of 2 lemons
Crepes
1 cup flour
1 egg
2 cups milk
1 pinch paprika
1 (16-ounce) jar salsa
To make filling, cook sausage over medium heat in large skillet. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms, and cilantro. Cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil.
Whisk together eggs, egg whites, milk, and cheese, and season with salt and pepper. Pour into skillet in which sausage was browned and cook over medium-high heat, stirring occasionally, until eggs are set. Remove from heat but keep warm.
To make Hollandaise sauce, combine egg yolks, butter, and lemon juice in double boiler over medium heat. Whisk continuously and watch the heat so eggs will not curdle. Remove from burner when butter has completely melted.
To make crepes, whisk together flour, egg, and milk in mixing bowl. Pour mixture through a fine sieve to eliminate lumps. Heat a nonstick crepe pan on medium-high heat. Spray with nonstick cooking spray and pour about cup batter into the pan. Rotate to spread a paper-thin amount of batter around the pan. Flip when crepe starts to bubble and cook until golden on both sides. Repeat until all batter is used.
To assemble crepes, spoon egg and sausage filling down middle of each crepe, fold over to form a semicircle, top with Hollandaise sauce, and sprinkle with paprika. Serve with salsa on the side.
Yield: 6 to 8 servings
CARAMEL APPLE–FILLED CREPESFilling
2 large apples, peeled and thinly sliced
¼ cup sugar
2 tablespoons butter
Few drops vanilla extract
Crepes
4 eggs
2½ cups milk
2 cups flour
2 tablespoons sugar
Pinch of salt
Vegetable oil (for pan)
Topping
Caramel syrup
Powdered sugar
Sweetened whipped cream
Caramel sprinkles
To make filling, toss apples with sugar. In nonstick pan, melt butter, add apples, and sauté until soft. Add vanilla extract. Set aside.
To make crepes, beat eggs with milk, and add flour, sugar, and salt. Give the batter a few swift strokes to avoid lumping. Heat a 6-inch nonstick pan almost to the smoking point, add a few drops of oil, and pour in just enough batter to coat the bottom of the pan. Allow the crepe to brown, then flip. Repeat until all batter is used.
To assemble crepes, lay them out on a work surface, place some apple filling in the middle of each, and roll. Reheat in oven or serve immediately. Drizzle with caramel syrup and dust with powdered sugar. Garnish with whipped cream and caramel sprinkles, if desired.
Yield: 10 crepes
BREAKFAST IN A BLENDER1 ripe peach or banana
½ cup milk
½ cup regular or light yogurt
1 teaspoon honey or maple syrup
1 tablespoon bran cereal or wheat germ
In blender or food processor, combine ingredients and blend until smooth. Pour into a tall glass and serve immediately.
Yield: 1 serving
BREAKFAST TORTILLA ROLL UPS6 slices Canadian bacon or thinly sliced ham, cut into thin strips
2 cups hash brown potatoes
2 cups Egg Beaters
6 tablespoons salsa
6 large flour tortillas, warmed
In skillet coated with cooking spray, brown Canadian bacon or ham and hash browns. In bowl, combine Egg Beaters and salsa, and pour into skillet. Stir until thoroughly cooked. Spoon filling down middle of each tortilla and roll up.
Yield: 6 servings