Archived entries for breakfast

St. Pattie’s Day Treat: Bailey’s Banana Bread

If I’ve learned one thing from the Irish, its to never go without alcohol if you don’t have to.  So, lets celebrate St. Pattie’s day by mixing some delicious Baileys Irish Creme Liqueur with our breakfast banana bread, to create a drunkenly moist treat!

 

Baileys Banana Bread

  • 1 c. sugar
  • 8 Tbs (1 stick) butter, room temperature
  • 2 eggs
  • 3 ripe bananas
  • 1/4 c. Baileys Irish Creme Liqueur
  • 1 tsp ground cinnamon
  • 2 1/4 c flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Preheat the oven to 325 degrees.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the Baileys and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.  Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Grease a loaf pan.  We’ll be using a shamrock pan!  Cut a sheet of parchment paper to fit the bottom of your pan.  This will help the baked bread to slip out of the pan easier.

Pour batter into prepared pan and bake 45 minutes – 1 hour until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool.

Decorate how you choose.  We’re using a delicious cream cheese frosting dyed green for the occasion.

Eat up!  Its so alcoholically delicious.

Papaya Smoothie

My current obsession for papaya seeds has left me with tons of papaya fruit with the middles scraped out. Its hot outside and I’ve got tons of fruit. What a predicament. I’m sure I can find something to do with it! Luckily, my blender tapped me on the shoulder to give me a quick hint. IT’S SMOOTHIE TIME!!

Papaya and Mango Smoothie

  • 2 papayas
  • 1 large mango
  • 1 can of coconut milk
  • lychees: optional

I know you don’t need directions, you just cut the fruit apart and mix it together! You can make it any ratio of fruit you want. I had a lot of papaya, so I was able to make a whole pitcher. I’ve been pouring it out and adding a bit of white wine or sugar water to thin it down a bit. One way or the other I’ve been having fun.

So this post isn’t a complete waste, here’s a video on how to cut a mango. You can skip to the 35 second mark to skip all the mango chef’s credentials. ENJOY!

Don’t Do The Dishes: Banana Bread in Pork Roaster

Waste not, want not. I believe that. Also, I can be lazy. These are the pillars of this post.

I’ve been testing recipes for our Polynesian supper club coming up next weekend. As part of our soup course, I need to prepare a roast pork shoulder with a papaya seed rub. This past Monday, I was experimenting with my recipe. And I was left over with a glass baking dish with some delicious drippings and grease. I swear, although its horrible for you, there is almost nothing which smells and tastes as delicious as pork fat. You think there is…prove it!


Pork shoulder roast with papaya and sea salt rub. Soooo good!

Anyway, I also had two bananas going bad which I needed to use up. I decided to make banana bread. But…I only have one loaf sized pan and it was currently being used with the small test pork roast. Hmmm….


Yes, I had two bananas, but I already smashed one before I thought to take their pictures. Oh well.

To be lazy, I don’t like doing dishes. (WHO DOES??) To waste not, I wanted to use both the delicious pork flavor on the glass dish and the bananas which were going bad. Why not put them together!! I decided to make a banana bread and just put the batter right into the glass dish once the pork roast was done!


A detail of the caramelized pork drippings on the glass dish (left) and the batter in the pork fat (right).

I left some of the pork grease in the bottom and put my banana bread batter right into the dish to bake and fuse with the caramelized porky yum.

The result: banana bread with a slight hint of the savory salty sweet flavor of pork. I also added a lemon glaze. Delish!

Here’s the basic banana bread I used:

Basic Banana Bread

  • 2 brown bananas
  • 1/2 c. butter
  • 1 c. flour
  • 3/4 c. sugar
  • 2 eggs
  • 1 tsp salt*
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 3/4 c. sour cream
  • 1 tsp vanilla extract
  • 1 tsp whiskey

Lemon Glaze

  • 1 c. confectioners sugar
  • 2-3 tbs lemon juice

  1. Preheat oven to 350.
  2. Mash bananas in a bowl.
  3. Cream butter and sugar together with a stand or hand mixer until light and fluffy.
  4. Add eggs 1 at a time to butter and sugar and mix.
  5. Mix dry ingredients together.
  6. Add to butter/sugar/eggs and mix together.
  7. Add bananas, sour cream, vanilla and whiskey.
  8. Pour into your pan greased loaf pan (the pork fat is not manditory).
  9. Bake until tests clean with knife or skewer test. About 45 – 60 minutes.
  10. Prepare glaze by mixing together two ingredients.
  11. Spread glaze over cooled loaf.
  12. Eat it, obviously!

Stretching A Dollar Into A Pitcher: Fresh Squeezed Limeade

Fact: few things are as delicious and refreshing on a warm afternoon then freshly squeezed fruit juice. To celebrate the thermometer finally surging into the 70s, Ira decided to pull out the citrus reamer and make an ice cold pitcher to sip on our stoop.

Our neighborhood bodegas usually limes for 10 cents a piece, so we were able to whip this delicious drink up for only $1.00. Now that’s making the most of a dollar!

Freshly Squeezed Limeade

  • 10 limes, juiced
  • 2 c. sugar
  • 8 c. water
  • ice

Squeeze limes. We have this handy dandy 2:1 lemon and lime squeezer which is awesome and easy to use. A wooden reamer works great too, but if you don’t have any of these just use a fork.

Add sugar. This drink has ALOT of sugar, but who cares about our teeth on a day like today. We just want to drink a delicious beverage. So don’t worry about it, and just mix that shit in.

Add ice and water. Stir it up. Keep adding water until the taste is just the way you like it.

Drink up and taste the summer. Now that’s crescent fresh!

Brinner: Eggy Eyeball.

Its time for dinner, but you want breakfast. It happens. We can take care of this problem quick and easy.

Uova Di Pomodoro (Eggs Baked in Tomatoes)
From the Silver Spoon Cookbook

  • vine ripened tomatoes
  • same number of eggs
  • 1 tsp of olive oil for each tomato
  • dried oregano
  • salt and pepper

Preheat the oven to 400 degrees

Cut off the tops of the tomatoes and scoop out the seeds.

Sprinkle the inside of the tomatoes with salt and lay upside down on a paper towel to allow to drain for 10 minutes.

Put 1 tsp of olive oil in each tomato and sprinkle the insides with a pinch of oregano and pepper.

Bake tomatoes for 20 minutes. Remove from oven and add egg to the center of each tomato. The eggs will sizzle in the hot oil.

Place the tomatoes back in the oven for 5-7 minutes.

I sprinkled the tops with Parmesan cheese and dried dill. Don’t they look like little eggy eyeballs? Is that unappetizing?

I sided the tomatoes with the left over potatoes and broccoli from our Easter Dinner. Boom, 30 minutes later and its brinner time.

Cheddar Biscuits Can Equal Big Discounts

Spring is here and the weather is getting warmer. Time for some fun bike riding. Girls, here’s a great hint if you have a bike which needs work. Men love biscuits. It makes them feel all old timey, like cowboys on the range. Put on a cute skirt and make a plate of biscuits and wheel that rusty hunk to the shop. Flash some smiles, whip out the biscuits and get some discounts!

Here’s a cut above your average biscuit to help seal the deal.

Cheddar Biscuits with Sun Dried Tomatoes

  • 1 3/4 c. flour
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 2 Tbs Parmesan cheese
  • 4-6 Tbs chilled butter
  • 3/4 c. milk
  • 1/4 c. shredded cheddar
  • 1/4 c. sun dried tomatoes, chopped

Preheat oven to 450 degrees.

Mix dry ingredients and Parmesan cheese. Using a fork or pastry cutter, mix butter into the dry ingredients until chunky. Add milk and mix until dry ingredients stick together to form a rough dough. Don’t over work it. Add tomatoes and mix.

On a floured surfaced, roll dough out about 1/2″ – 3/4″ thick. Cut out biscuits, using a circular cookie cutter or juice glass with approx. 2″ diameter and place on a baking sheet.

Place in the oven and bake for 10 minutes. Remove tray from oven and sprinkle biscuits with cheddar cheese. Place back in the oven for 2-5 more minutes until biscuits are golden and cheese is melted.

Quick and Fruity Breakfast Pastries

The best way to get everyone to like you is to fill them up with sweet treats. A Sunday brunch seems like the perfect opportunity for bribing people with some sort of delicious breakfast bites except for one thing: I hate getting up early. HATE IT. I also like to go out on Saturday night, so if I am going to make it the day before, it has to be fast and easy.


Black currant and cherry pastries with lemon zest sugar topping.

I’ve been obsessed with whipping up these quick danishes by stuffing puff pastry with a berry filling. Pre-made puff pastry is a shortcut we approve of, as making puff pastry from scratch is putzy and time consuming. Fresh or frozen berries can be thickened with sugar and cornstarch to create the filling or if you are really pressed for time, you can just open up a can of pre-made pie filling.

Quick Fruit Pastries

  • fruit filling
  • 1 package of puff pastry
  • 1 egg
  • 1/2 c. sugar
  • citrus zest.

To make your own Fruit filling:

  • 2 cups berries or chopped fruit, frozen, canned or fresh (doesn’t matter)
  • 1 c. sugar
  • 2 heaping Tbs cornstarch
  • 1/2 c. fruit juice (you can just use water if you don’t have juice)

Mix in a sauce pan, bring to a boil and continue to stir until the sauce is nice and thick. You can add some added flavoring to the filling depending on your fruit. Almond extract goes great with berries. Citrus zest can give be fun, but a little goes a long way.

Puff pastry usually comes in a box with two sheets. Defrost dough and roll out each sheet into 12″ squares. Cut the squares into quarters and quarter again so you have 16 small squares. Spoon 1 tsp of fruit filling into the center of each square. Brush raw egg along all edges of each square.

Assemble the small pastries by pinching the corners together at the center. Then pinch together the open corners so there are no places where filling can leak out. Pinch tightly with fingers to seal, if the dough is giving you trouble you can twist the dough.

Brush with raw egg and top with sugar. I like to add some fresh lemon or orange zest into the sugar to give some added pep!

Bake little guys for 15 minutes at 400 degrees. Remove from oven when the dough is nice and golden. Allow to cool completely before placing in air tight containers.

The next morning, these pastries are little light crispy bites of fruity friendship. Everyone will like you and you will be happy.



Copyright © 2004–2009. All rights reserved.

RSS Feed. This blog is proudly powered by Wordpress and uses Modern Clix, a theme by Rodrigo Galindez.