Category Archives: breakfast

Belgian Waffles with Whipped Marcarpone Cream and Peaches



It’s County Fair Season and I sure do love it. Our local fair is pretty small in scale but scale is made up for in location, location, location! The fair sits on the edge of the sand and sea. Warm breezes and salty air waft over the fairground. A perfect time to be out enjoying the music, rides and the food. Let’s talk about fair food. I can enjoy the real deal as much as the next person – the funnel cakes, corn dogs, kettle corn, snow cones and all kind so of things fried, but I often wonder wouldn’t it be nice to kick it all up a notch and maybe not be eating just fried everything. I decided to create my own fair food menu, perfect with your next fair or family gathering.

From by the bay wishing you delicious country fair food memories!

Maryann

Belgian Waffles with Whipped Mascarpone Cream and Peaches

Makes 8

 

1 ½ cup flour

2 tablespoons fine sugar

1 teaspoon salt

2 teaspoons baking powder

2 eggs

½ cup milk

¼ sour cream

1 teaspoon vanilla

¼ cup melted unsalted butter

Spray vegetable oil

 

Directions

 

In a large bowl mix together flour, sugar, salt and baking powder. Add milk, sour cream, vanilla and melted butter to the dry ingredients and mix well. Let batter rest for 5 minutes. Meanwhile spray waffle iron with vegetable oil andpreheat waffle iron. Add ½ cup of batter for each waffle. Cook as directed with iron until waffles are golden brown. Serve waffles with whipped mascarpone cream and freshly sliced peaches. Dust some confectionery sugar on top of the assembled waffles.

 

Whipped Mascarpone Cream

 

¼ cup mascarpone

¼ cup heavy cream

¼ teaspoon vanilla extract

2 tablespoons confectionery sugar

 

Place all the ingredients in a bowl and using an electric mixer, whip together until the cream is in soft peaks that hold their shape. Serve immediately with the waffles or keep in the refrigerator covered until ready to use.

Nashville -The Rise of the Biscuit

Nashville – The Rise of the Biscuit

I enjoy traveling for food inspiration. My food travels recently took me to Nashville where there is an incredible food scene happening, in addition to the wonderful live music venues.  Nashville is the perfect place to indulge in my passion for food and music. Farm to Table restaurants abound in and out of the city.  I found inspired southern cooking everywhere. Many of the restaurants pride themselves in maintaining their southern cooking roots but approach food preparation in new exciting ways. As I ate my way around Nashville it became apparent that whether I was eating at the classic road stop – Loveless Cafe or fine dining at the Capital Grille in the famous Hermitage Hotel, there was a reference for the biscuit. If I wanted to recapture my food experiences back home on Long Island, I would need to master the southern biscuit.  I found the perfect book to take home with me – filled with biscuit recipes from the experts – “The Rise of the Southern Biscuit- The Biscuit Dive Guide” by Maryann Byrd.  I tried several recipes and I’m sharing my favorite. I also used some of the biscuit tricks in the book, that really made a difference in the  quality of the biscuit. Here are my favorite tricks:
1. Use a lower gluten flour – about 8% for a light airy biscuit – I bought a flour from the South – White Lily All purpose flour ( thank goodness for the the Amazon grocery) , the difference from the flour alone was remarkable.
2.  Don’t over handle the dough, use your finger tips, first to incorporate the lard into the flour and again when you are making your biscuits push the dough down lightly using your finger tips only ( the same is a good tip for pizza making as well)
3.  Use lard ! I found again my biscuits were better using a lard that is staple in southern pantries – Armour brand.
4. One of my favorite kitchen tricks, if you don’t have buttermilk just add 1/2 teaspoon of white vinegar to whole milk an let sit a minute or two before using.
5. Instead of kneading the dough, I combine together and then fold 4 to 5 times to create layers.
Now you are ready to make light airy biscuits!  I’m also sharing an easy berry jam recipe, it uses apple as a natural pectin to make the jam. Biscuits and fresh jam – I can’t think of a better start to any day !!
From by the bay, wishing you Nashville food memories!
Maryann
 
Mondell’s Country Biscuits
From “The Rise of the Southern Biscuit- The Biscuit Dive Guide” by Maryann Byrd
Makes 12 biscuits
 
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
1/2 cup shortening
1 cup buttermilk (room temperature)
1 tablespoon unsalted butter
Directions
Preheat oven to 400 degrees F. Sift the dry ingredients together. Mix shortening with your finger tips until the mixture resembles coarse cornmeal. Make a well in the center of the flour mixture, and pour in the room temperature buttermilk until flour leaves
sides of the bowl and forms a ball. If it sticks, add a little more flour until it comes away from the sides of the bowl. Place the dough on to a floured surface and knead five to six times. Make sure the surface is not cold. You can roll out or pat out into 1/2 inch thickness and cut with a biscuit cutter. Place biscuits on greased or non stick cookie sheet.  Brush with melted butter and then place in oven and bake 8 to 12 minutes until biscuits start to brown.
Easy Berry Breakfast Jam
approximately 10 ounces jam
Ingredients
6 ounces berries – such as strawberries, raspberries , blackberries or blueberries
1/2 cup fine white sugar
1/2 apple, peeled, cored and small dice
Directions
In a small saucepan bring sugar and berries to a boil stirring occassionally. Add apple and stir. Bring back to a boil and then simmer for about 20 minutes, stirring often. Let cool and place in a jam jar or container. Store in the refrigerator until ready to use. This will keep for two weeks in the refrigerator.

Bananas for this Banana Dessert!

It’s almost Valentine’s Day and I’m sure you have seem every chocolate recipe imaginable! But what do you do if your favorite loved one doesn’t like chocolate! I say go bananas with this double dose of banana cookery from two of my favorite chefs! I decided to double my banana game for dessert one evening by making Dominique Ansel’s banana bread. This is the perfect recipe! It is rich, delicious, moist  and easy. Seriously this recipe is perfection. The bread stays moist for days if wrapped well. Next up is the banana jam, just imagine a caramel and a banana joined together and that is what this jam is ! It’s great on toast, biscuits and yes this banana bread. If you want to kick the whole thing up an notch serve a slice of banana bread topped with a scoop of vanilla or caramel ice cream and then drizzle the top with banana jam!  It’s heaven! Each recipe stands perfectly on its own but in honor of Valentine’s Day it’s about the union . This is a union you will want to experience.

From by the bay wishing you, top banana food memories!

Maryann

Dominique Ansel’s Banana Bread

As featured on Tasting Table courtesy of Dominique Ansel

Preparation Time 1 hour and 30 minutes

Ingredients

  • 2 cups sugar
  • 2 cups flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 eggs
  • 4 overripe bananas, mashed
  • 14 tablespoons unsalted butter, melted, plus more for greasing pan

Directions

Preheat the oven to 350°. Grease a 10″ x 5″ x 3 ½” loaf pan and set aside. In a large bowl, combine the sugar, flour, baking soda, nutmeg, salt and baking powder. In a separate bowl, beat the eggs and combine with the mashed bananas. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated. Pour the batter into prepared pan and bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.

Biscuit Love Banana Jam

Yields 4 cups    Preparation Time 40 minutes

As featured on the Food Network Courtesy of Karl Worley of Biscuit Love Nashville

 

Directions

Mix the sugar and 1/4 cup water in a heavy-bottomed large saucepan. Heat the sugar mixture on high heat until the mixture caramelizes; the water will need to evaporate before the sugar will caramelize. Once the caramel reaches a deep brown color, turn the heat to low and carefully add the bananas. Stir with a wooden or heat-resistant spoon until the bananas begin to break down, 10 to 15 minutes. Add the salt and remove from the heat. Stir in the lime juice and vanilla.

Serve with warm biscuits. The jam will keep in the refrigerator for up to 1 month.

 

Cranberry Eggnog Scones

This scone is like taking a bite of Christmas, eggnog and bourbon soaked cranberries…. the perfect start to Christmas morning or perhaps your perfect morning for these scones are New Year’s weekend , when you still have the last of the eggnog left and you are wondering how to use it. I do think this recipe is worthy buying some eggnog for your holiday but if you don’t have any eggnog, please feel free to replace the 1 cup of eggnog with 1 cup of heavy cream.

From by the bay, wishing you sweet eggnog food memories!

Maryann

Cranberry Eggnog Scones

Makes approximately 8 sconces

Ingredients

  • 1/4 cup bourbon or rum or apple juice depending on preference ( I use Bourbon)
  • 3/4 cup dried cranberries
  • 2 3/4 cups all purpose flour
  • 6 tablespoons sugar
  • 1 1/2 tablspoons baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup ( 1 stick) unsalted butter, chilled and diced
  • 2 large eggs
  • 1 cup chilled eggnog, plus more for brushing
  • Demerara or raw sugar (for sprinkling)

Directions

In a small sauce pan add bourbon and dried cranberries. Bring to a simmer and stir a few times. Turn off heat and  set aside for 15 minutes. There liquid should be soaked up by the cranberries , if not strain any remaining liquid and set the cranberries aside. Preheat oven to 400 degrees F. Sift flour and baking powder into a large mixing bowl. Add sugar and salt and whisk together. Add butter and blend with fingertips until mixture resembles a coarse meal. Mix in cranberries. Whisk eggnog and eggs in a small bowl and add to the flour mixture. Stir until just combined do not overwork. Transfer dough to a lightly floured work surface and pat to 1 inch round. Cut out rounds using 3 inch cookie cutter. Gather dough to cut additional rounds. Transfer scones to a parchment lined baking sheet. Brush dough with eggnog and sprinkle with demerara sugar. Bake scones for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking until golden brown approximately 15 to 20 minutes. Cool slightly and serve warm or at room temperature. Scones are best eaten same day.

Entertaining: What’s Cooking Labor Day Weekend!

If you are like me, you are finding it very hard to believe that September and Labor Day Weekend are here!  But with that we like to celebrate Labor Day Weekend with friends and family. Here are a few of the recipes I’ll be using to entertaining this weekend!

Part of my holiday weekend will be filling the house with some sunflowers, while I still can. Nothing says late summer more to me than sunflowers! In addition, I’ll be using the best of the produce from the farm stands this weekend and corn is still at it’s peak! I’ll be making some corn hummus with corn leftover from another meal. You need just four extra ears.  This recipe calls for roasting the corn in the oven at 425 for 45 minutes wrapped in foil. I’ve been making my corn like this all summer, it’s easy to prep in advance and really easy to serve a crowd of people. I prep it before anyone arrives, leave it on a tray in the oven and just turn the oven on an hour before I want to serve it warm. Delicious!! so make a few extra and also make Roasted Sweet Corn Hummus

Another favorite meal that is an easy meal for a crowd that is delicious and super simple to make is Brisket with Cola Barbecue Sauce. You’ll love the flavor using your favorite NON-DIET Cola in your sauce!

Wondering what to serve along side this dish , you definitely need some fresh coleslaw. I like to make my Grandma’s Coleslaw with Warm Dressing.  Definitely, a comforting complement to the brisket!

The perfect dessert for a crowd is a crumble and this crumble mixes blueberries and plums for a slightly sweet and spicy dish. You will love my Blueberry Plum Crumble!

If you need a breakfast brunch idea for the weekend, one of my favorite dishes is Vanilla Bourbon Soaked French Toast. I use big thick slices of brioche soaked in vanilla and bourbon. Bourbon? Why not it’s a holiday weekend and the french toast is topped with a  yummy mixed berry and plum compote!

I will definitely try to bake some cookies this weekend to have around the house and in celebration of sunflowers I think I’ll be baking sugar cookies topped with sanding sugar to look like my beautiful sunflowers! Use my Favorite Sugar Cookie recipe!

From by the bay, make great friends and family food memories this weekend!

Maryann

 

Roasted Sweet Corn Hummus

Brisket with Cola Barbecue Sauce

Grandma’s Coleslaw with Warm Dressing

Blueberry Plum Crumble

Vanilla Bourbon Soaked French Toast

Favorite Sugar Cookie

Entertaining: What’s Cooking? It’s Yellow!

Here is what’s cooking this weekend by the bay and I’m keeping it yellow, hopefully as yellow as the sun brightly shining in the sky.

To kick off my weekend of sunshine eating, I’m making my Cornmeal and Sweet Corn Pancakes. A delicious start to any weekend, using some farm fresh yellow corn or use your leftover corn from the night before mixed with some corn meal .

Dinner is a nice bowl of Fresh Corn with Shrimp Grits, it doesn’t get better than a bowl creamy grits made with a corn broth, cooked along with shrimp and bacon and splashed with lemon juice to brighten the flavor. Served on the side a nice plate of yellow tomatoes, simply drizzled with a good olive oil and sprinkled with coarse sea salt and fresh ground black pepper. Perfection.

Dessert is a lovely light and lemony pudding using my recipe for Lemon Posset

Sunday Lunch, I’ll be keeping it light and serving Ricotta stuffed PattyPan Squash , I like to find lovely smaller squash to fill and serve on a bed of arugula. Along side this another great yellow dish is Fresh Corn and Zucchini Salad.

A weekend of great food!

From by the bay, wishing you sunny yellow food memories!

Maryann

 

Cornmeal and Sweet Corn Pancakes

Ricotta Stuffed PattyPan Squash

Fresh Corn with Shrimp and Grits

Fresh Corn and Zucchini Salad

Lemon Posset

Entertaining: What’s Cooking this Weekend!

Enjoying another summer weekend,  I think I’ll wake up early and make a batch of my favorite Homemade Granola, perfect with some greek yogurt and all the seasonal berries.

After breakfast and a quick class at the gym it’s off to the farmstand, where I’m bound to find some of my favorite ingredients – sweet corn, kirby cucumbers and some juicy peaches.

I don’t plan to spend much time in the kitchen this weekend, but I will make some quick pickles using my recipe for Pickled Cucumbers with Dill and Lemon.

I’m keeping it simple this weekend, something quick on the grill – one of my favorite chicken recipes is Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Corn of course is the perfect side dish – anyway you want to serve as long as you eat it the day it’s picked on the farm the freshness is the star of the show – so grill, boil, it’s so fresh you can eat it raw, but if you want to try a new corn side dish, you will want to try my recipe for Corn in a Cup!

Now for dessert, it’s an easy  Stone Fruit Crostata, using the rest of my peaches!  a recipe that is so forgiving and beyond delicious with it’s crispy and buttery crust.

From by the bay, make great friends and family food memories this weekend!

Maryann

Homemade Granola

Pickled Cucumbers with Dill and Lemon

Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Corn in a Cup

Stone Fruit Crostata

Entertaining: What to Cook for the 4th of July Weekend!

It’s a big holiday weekend – family picnics, barbecues with friends, sun, water, fireworks ….. food is an important part of our celebrations! Here are a few of the recipes, I’ll be cooking over the long weekend. Mornings will start slowly, after that first cup of coffee I’ll be taking out my muffin pan to make Buttermilk Blueberry Muffins

I like to keep lunches light , it’s better for jumping into the pool or to enjoy a game of kanjam so a salad is nice, I’ll probably make a nice Heirloom Tomato Salad with Fresh Ricotta

Keeping it easy for dinner so starting with a great burger topped with my Whiskey Special Sauce

Side dishes are the key, make them in the morning before the day gets going and you can enjoy the day your self, I’m going old school with my Deli Style Macaroni Salad

Another classic side dish with a twist is my Jalapeno Kale Coleslaw, it is a delicious and healthy second side.

If I can find some corn in the farm stand, you can be sure that I’ll be making and although it’s perfect just grilled or even boiled, I’ll like make Fresh Corn and Zucchini Salad

Now for dessert…. I’ll still be taking advantage of all those fresh berries that are around and make my Red and Blue Firework Crisp and if I have time I’m make some star shaped  cookies using My Favorite Sugar Cookies !

From by the bay , wishing you and your family a very Happy 4th of July!

Maryann

Buttermilk Blueberry Muffins

Heirloom Tomato Salad with Fresh Ricotta

Whiskey Special Sauce

Deli Style Macaroni Salad

Jalapeno Kale Coleslaw

Fresh Corn and Zucchini Salad

Red and Blue Firework Crisp

My Favorite Sugar Cookie Recipe

Earl Grey Soaked Currant Cream Scones

Many years ago when I was just starting my career in fashion, I took my first of many trips to London. It was on that first trip I discovered the culture of  high tea and scones. I also vividly remember my embarrassment when I ordered scones for breakfast , only to be told that they are only served in the afternoon at high tea. Well, it’s many years later and well we live in a culture where we can have any food we want any time of day or night. So with that I do like the luxury of a nice scone on a quiet, leisurely weekend morning. This is my favorite go to scone recipe. This recipe has evolved over the years and my latest twist is soaking the currants or raisins in Earl Gary Tea enhancing subtly the sweetness of the currants. You’ll be surprised how easy this recipe to prepare scones this delicious.

From by the bay wishing you high tea anytime food memories!

Maryann

Earl Gray Tea

noun

  1. a blend of India and Sri Lankan black teas which are flavored with the oil of bergamot. This tea is named after the mid- 19th century British Prime Minister Earl Charles Grey.

Earl Grey Tea has several health benefits. As many traditional teas, Earl Grey tea leaves come from the tea plant — Camellia sinensis — and contain compounds called flavonoids and flavanols which are natural chemicals. These tea components are potent antioxidants  which with regular use may help with protection from digestive cancer and cardiovascular disease.

Earl Grey Soaked Currant Cream Scones

Makes approximately 8 sconces

Ingredients

  • 1 Earl Grey teabag
  • 3/4 cup dried currants ( or raisins)
  • 2 3/4 cups all purpose flour
  • 6 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup ( 1 stick) unsalted butter, chilled and diced
  • 2 large eggs
  • 1 cup chilled heavy cream, plus more for brushing
  • Demerara or raw sugar (for sprinkling)

Directions

In a small bowl add currants and teabag. Cover with boiling water and set aside for 15 minutes. Remove teabag and strain the currants. Set currants aside. Preheat oven to 400 degrees F. Sift flour and baking powder into a large mixing bowl. Add sugar and salt and whisk together. Add butter and blend with fingertips until mixture resembles a coarse meal. Mix in currants. Whisk cream and eggs in a small bowl and add to the flour mixture. Stir until just combined do not overwork. Transfer dough to a lightly floured work surface and pat to 1 inch round. Cut out rounds using 3 inch cookie cutter. Gather dough to cut additional rounds. Transfer scones to a parchment lined baking sheet. Brush dough with cream and sprinkle with demerara sugar. Bake scones for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking until golden brown approximately 15 to 20 minutes. Cool slightly and serve warm or at room temperature. Scones are best eaten same day.

 

 

Quinoa Granola

Like everyone else, it’s a new year and I’m trying to be more thoughtful about what I’m making and thinking about whether a recipe can be more healthy! This week I made a healthier granola using quinoa one of the super foods.

Perfect for topping your morning yogurt!

From by the bay wishing you crunchy quinoa food memories!

Maryann

qui-no-a

noun

  1. an annual herb Chenopodium quinoa, of the amaranth family, is a tall crop plant native to the Andean highlands. Cultivated for it’s edible seeds.

Quinoa is considered a super food. It is a high protein grain and contains all nine essential amino acids. Some of it’s many attributes include that it’s gluten free, a metabolism booster, high in fiber content, high nutrient density, low calorie food. Quinoa is best used as you would other grains.

Quinoa Granola

Ingredients

  • 1 cup rolling oats ( do not use quick cooking oats and check label for gluten-free)
  • 3/4 cup uncooked quinoa, rinsed and well drained
  • 1/2 cups pepita (pumpkin) seeds, unsalted
  • 1/2 cup blanched sliced almonds
  • 4 tablespoons coconut oil
  • 1 teaspoon ground cinnamon
  • 1/4 cup orange blossom honey
  • 1/4 teaspoon fine sea salt
  • 1/2 cup dried cherries, cranberries or golden raisins

Directions

Preheat oven to 350 degrees F. Melt coconut oil in a microwave. I do in 30 second at a time. It may take between 45 to 60 seconds in total. Combine all ingredients except the dried fruit into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 20 to 30 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Once cooled add dried fruit. Mix well. Keep in airtight container. It should keep about one week.