Tagged With: Brunch

Crunchy Coriander Granola

This crunchy coriander granola IS a breakfast champion. The mellow flavor of coriander seeds is complemented by orange zest and coconut oil in every bite, and it is perfectly toasted to give a satisfying crunch to your breakfast bowl. This sublime cereal can also serve as a base for crusts, crumbles and bars, or as a nutty topping for an ice cream sundae.

Crunchy Coriander Granola

Crunchy Coriander Granola

Crunchy Coriander Granola

Ingredients

  • 4 cups rolled oats
  • 1 cup sliced or slivered almonds
  • 3/4 cup pumpkin or sunflower seeds
  • 1/2 cup Indian coriander seeds
  • 1/4 cup chia seeds
  • 1 teaspoon kosher salt
  • 1/2 cup maple syrup
  • 1/4 cup honey
  • 3/4 cup melted coconut oil
  • 1 navel orange

Instructions

  1. Preheat oven to 325 degrees.
  2. In a large bowl, combine all dry ingredients and stir to combine.
  3. In a medium saucepan, melt the coconut oil over low heat. Remove from heat and add the maple syrup and honey. Stir well.
  4. Pour the coconut oil mixture over the dry ingredients and stir to coat.
  5. Line a large sheet pan with parchment and spread the granola out in an even layer on the pan. Bake for 20 minutes. Remove the pan from the oven and stir the granola, returning it to an even layer. Put the pan back in the oven and cook 20 minutes more. Stir again and continue cooking until the granola is toasted and golden, about 10-15 minutes more.
  6. Remove the pan from the oven and zest the orange over the warm granola. Allow the granola to cool on the sheet pan and it will crisp up even more. Store in an airtight container.
https://www.silkroaddiary.com/crunchy-coriander-granola/

Categories: Back to School, Breakfast, Recipes, Snacky Bits | Tags: , , , , | Leave a comment

Brunch For Mom

Eggs Benedict is a classic, there’s no denying that, but “classic” is perhaps not the word I’d use to celebrate my funny, youthful, and adventurous mother! For Mother’s Day, her poached eggs will sit atop crisp potato pancakes, under a blanket of creamy Orange-Tarragon hollandaise sauce. The sweetness of the orange peel plays against the anise notes of the tarragon in this classic French combination, made whole with shallots and Tellicherry black pepper. The sauce is so sumptuous, and the crunchy fried potatoes make a perfect vehicle for it. Not to mention the eggs- nothing says “love” like a perfectly poached yolk, don’t you know!

Brunch for mom, mothers day, eggs benedict

Mother’s Day is May 12th, so make Mom breakfast, and let her know how sorry you are for your teenage years.

Potato Pancakes with Poached Eggs and Orange Tarragon Hollandaise

Potato Pancakes with Poached Eggs and Orange Tarragon Hollandaise

Ingredients

  • 6 eggs
  • For the Pancakes:
  • 1/2 pound Russet potatoes
  • 1/4 cup finely chopped onion
  • 2 large eggs, lightly beaten
  • 1/4 cup all purpose flour
  • Pinch salt
  • For the Hollandaise:
  • 1/2 teaspoon ground white peppercorn
  • 1/4 to 1/2 cup olive oil
  • Juice of 1 lemon
  • 4 egg yolks
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons ground Orange Tarragon

Instructions

  1. Preheat oven to 250 degrees F.
  2. For the Potato Pancakes
  3. Peel potatoes and coarsely grate using a box grater. Transfer grated potatoes to a large bowl of cold water and soak for 1-2 minutes. Drain well in a colander.
  4. Spread grated and drained potatoes with onions on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer to a bowl and add eggs, salt and flour. Mix well to combine.
  5. Heat 1/4 cup of oil in a large skillet over medium high heat until very hot, but not smoking. For each pancake, spoon 2 tablespoons of the potato mixture into the skillet, spreading into 3-inch diameter rounds with a fork. Reduce heat to medium and cook until the undersides of the pancakes are browned, about 5 minutes. Flip pancakes and cook again until browned, about 5 minutes
  6. Transfer to paper towels to drain and season with salt. Add more oil to skillet and repeat with remaining batter. Keep the pancakes warm on a wire rack set in a shallow baking pan in oven.
  7. For the Hollandaise
  8. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and has doubled in volume.
  9. Boil approximately 1 cup of water in a saucepan. Place the bowl with the egg yolks mixture over the saucepan making sure the water does not touch the bottom of the bowl. Whisk the mixture rapidly being careful not to let the eggs get too hot - or they will scramble.
  10. Slowly drizzle in the melted butter and continue to whisk until the sauce easily coats the back of a wooden spoon. Remove from heat and whisk in Orange Tarragon. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  11. To Poach the Eggs
  12. Fill a deep skillet half full of water. Add remaining lemon juice to water and bring to a slow boil - not rolling!
  13. Gently crack 1 of the eggs into the water, taking care not to puncture the yolk. Repeat with remaining eggs. Reduce the heat to a very gentle simmer and cook until the egg white is set and the yolk remains soft, about 3 1/2 minutes.
  14. Top a warm pancake with a poached egg and drizzle generously with hollandaise.
https://www.silkroaddiary.com/potato-pancakes-with-poached-eggs-and-orange-tarragon-hollandaise/

Categories: Course, French, Global Cuisines, Holiday, Hot Topics, Main Meals, Recipes | Tags: , , , , , | Leave a comment

Bejeweled Spice Cake

The baker’s spice holy trinity of Ginger, Cassia and Allspice in our Poudre Douce blend make this upside-down fruit cake an essential for the winter holidays — and it’s a table-top stunner, too! We made a festive selection of dried fruits over the classic pineapple to allow the spices to shine through. Less sweet than those pineapple upside-down cakes of our childhoods, we like this cake at brunch as well as for dessert!

This cake is as delicious as it is beautiful!

 

Poudre Douce Bejeweled Cake

Poudre Douce Bejeweled Cake

Ingredients

    Topping:
  • 2 cups mixed dried fruit
  • 1/4 cup fresh pomegranate seeds
  • boiling water
  • 2 tablespoons butter
  • 1/3 cup dark brown sugar
  • Cake:
  • 1-3/4 cups all-purpose flour
  • 2 tablespoons Poudre Douce
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Murray River Flake Salt
  • 1/2 cup almond flour
  • 10 tablespoons unsalted butter, softened
  • 2/3 cup dark brown sugar, packed
  • 1/2 cup honey
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Put the dried fruit into a small bowl and cover with boiling water. After 10 minutes, drain and set the rehydrated fruit aside.
  3. Put the 2 tablespoons of butter into a 10 inch round cake pan and put it into the oven to melt. Remove from oven and swirl the melted butter around, coating bottom and sides evenly. Sprinkle the 1/3 cup brown sugar onto the bottom of the pan and spread around evenly. Set aside.
  4. Sift the flour, spices, baking soda, and baking powder into a bowl. Whisk in the almond flour and salt, and set aside.
  5. Beat the softened butter, brown sugar and honey until creamy and a light color (about 3 minutes). Beat in the eggs, one at a time, then the vanilla extract.
  6. Add the dry ingredients and mix until smooth. Put the drained, rehydrated fruit in the cake pan, patting down to make sure every inch is packed with fruit. Pour the cake batter on top of the fruit and smooth out.
  7. Bake for about 40 minutes (or until a cake tester inserted in the middle of the cake comes out clean). Cool the cake in the pan on a rack for about 15 minutes. Run a knife around the sides of the pan (to make sure the cake is loosened), then invert cake onto a plate.
https://www.silkroaddiary.com/bejeweled-spice-cake/

Categories: British Isles, Course, Global Cuisines, North America, Recipes, Sweet Somethings | Tags: , , , , , | Leave a comment

Tasmanian Pepperberry Berries

The Tasmanian pepperberry is a rare find, native to Australia and wild harvested in limited quantities. The pepperberry holds a dazzling array of flavors that make it ideal for use it is in all kinds of infusions such as honey, oil and alcohol. (Added bonus – it adds a pinkish-purplish color to your infusion!)

In this recipe, we use a pepperberry-infused honey mixed in with fresh strawberries, blackberries and raspberries to create a heavenly combination perfect for brunch or dessert. Try it on waffles, french toast or pancakes, or better yet… liberally pour it over ice cream, then sit on the front porch and enjoy the lazy summer afternoon. We won’t tell…

 

Tasmanian Pepperberry Macerated Berries

Tasmanian Pepperberry Macerated Berries

Ingredients

  • 1/3 cup honey
  • 1-1/2 teaspoons ground Tasmanian pepperberry
  • 2 oranges, juiced
  • 1/2 pint fresh blackberries
  • 1/2 pint fresh raspberries
  • 1/2 pink fresh blueberries
  • 1 pint fresh strawberries, cut into bite-sized pieces
  • 1 teaspoon vodka, rum, tequila or other liquor (optional)

Instructions

  1. Put the honey into a small pan and heat on low until the honey has become more "liquid". Pour into a bowl and add the ground Tasmanian pepperberry, mixing well. Allow to cool before you add it to the berries.
  2. Put the berries into a big bowl. Whisk together the cooled honey, orange juice and alcohol (if using) in a small bowl. Pour over the berries and gently toss. It's ok if some of the berries get smooshed.
  3. Let sit at room temperature for about an hour, stirring occasionally (this will help the berries "break down" a bit - that just makes it taste even better).

Notes

You can make the infused honey ahead of time. Even consider making extra, so you have extra to use for other things.

Serving Suggestion: You can serve this for any meal or snack. This tastes just as good on pancakes as it does on ice cream or even just mixed in with Greek yogurt.

https://www.silkroaddiary.com/tasmanian-pepperberry-berries/

Categories: British Isles, Global Cuisines, Recipes, Snacky Bits, Sweet Somethings | Tags: , , , , , , | Leave a comment