Tag Archives: brunch food

Marscapone Waffles

mwIt’s been a challenging day in our house. Even without considering the events at the national level, at the micro-level (aka in our house) things were rough. Child one (College Boy) had a haircut, dentist appointment before which he actually chipped a tooth, reviewed first tax forms with mom, packed, and went back to school. Child two (My Faithful Assistant) began his very first high school mid-terms. Child three (Vicious Silver Backed Schnoodle) was not troubled by anything today. He ate and slept and took an occasional tour of the first floor. AND… the weather was crap.

Perfect night for waffles for dinner.

Mascarpone Waffles (8 waffles)
2 cups flour
1/4 cup sugar
1 tbsp baking powder
Dash of salt
1 cup mascarpone
1 cup milk
2 eggs
2 tbsp oil
1 tsp or more of vanilla

  1. Combine the dry ingredients.
  2. Add the wet ingredients.
  3. Mix thoroughly. I used my Kitchen Aid and really turned that baby UP!
  4. Cook according to the instructions on your waffle iron.

I am not allowed to include the video of my son having his first bite of his waffle. Suffice it to say, he was delighted. My reaction was also strong. I didn’t bang the table in stunned glee, nor did I do a little dance in my chair. I will say, these were perhaps the lightest, fluffiest, creamiest waffles I have ever had. I am not a huge pancake or waffle fan. I find them to be heavy and I usually end up feeling like I have lead weight in my stomach after I eat them. Not so with these. No heavy feeling at all. Just utter deliciousness.

We had our waffles with Elberberry syrup, whipped cream, and powdered sugar. Amazing!



Winter Fruit Salad

img_1446I’ve had a pet peeve for decades now. It is the lame excuse for a fruit cup that is served with brunch by restaurants around the country. Yes, even into the 21st century we are still tortured with a small cup with some underripe melon, a couple grapes, and a sad excuse for a berry or two. I get it. Fruit can be hard to come by, and expensive. Okay. Maybe not so hard to come by, but it can be expensive.

I am heading to a potluck this evening and I am bringing some fruit. But rather than breaking the bank and bringing some prepared (and lovely) offering from a local grocer, I am keeping it very simple. I harken back to my early childhood when winter meant apples and oranges, perhaps an occasional tangerine, and on holidays, the ruby prize of the Midwest; the pomegranate.

Winter Fruit Salad
2 oranges, peeled and cut into chunks
2 large apples or 3-4 smaller ones, cut into chunks
Seeds of a pomegranate

  1. If you didn’t see that you should cut the fruit, please do so now.
  2. Find the loveliest bowl that you have, or if you’re me, just put it in anything you can find that isn’t plastic and stir carefully.
  3. Chill for at least an hour and serve.

Isn’t it pretty? Wouldn’t you be so happy if Fancy Restaurant That Charged you too Much for Waffles would serve you that instead of the hard, flavorless chunk of anemic green melon? ME TOO!!!

For the record, as tempting as it was, I did not buy pre-seeded pomegranate. I did it myself. Here’s how: https://www.youtube.com/watch?v=hY2c44PA0Ms

No fancy kitchen. No overly verbose person letting you know how clever they are because they can open a pomegranate in under five minutes. Just a guy in a field with a little knife. I believe he is the one who truly knows how to get the job done.

Don’t be afraid of winter. The fruit’s still there, and it still tastes great!


Chilled Fruit Soup

Original post March 30, 2013

Ah, Spring! We shed our heavy clothes and heavy food and look forward to pretty dresses, pretty salads and even pretty soups!

I have made Strawberry Soup several times, but have always used either half and half or heavy cream. The soup is fantastic and tastes a lot like melted strawberry ice cream.

I wanted to make something that was healthier and didn’t have the flavor of the fruit hidden by the cream. After browsing online and going through cookbooks, I came up with something that is light and emphasizes fruit  and not fat.

Chilled Fruit Soup
12 oz bag of frozen fruit
1 TBSP of water
2 TBSP sugar
1 TBSP corn starch
1/2 or more vanilla
1 cup vanilla yogurt

1. Put the fruit in a saucepan with the water, sugar and vanilla and cook on medium-low until the fruit is soft.
2. Add the corn starch and stir until the liquid starts to thicken.
3. Remove from heat and allow to cool for several minutes
4. Blend in yogurt with a regular blender.
5. Serve chilled with fruit or mint leaf garnish.

I made two kinds of this soup; Peach with Ginger and Raspberry. I slowly poured the two soups into my bowl from opposite sides. I love the contrasting colors! Did you notice that I added very little sugar to my soup? If you want to, you can leave it out entirely.

You could serve this with brunch or as a luncheon dessert in tiny little bowls with dainty little spoons.

Double Alert: If you’re increasing this recipe, be sure to let the fruit soften before you add the water. I made a very small portion of this recipe. Depending on the water content of the fruit you choose, you may not need to add extra water.


Baked Huevos Rancheros

bhrAre you going out tonight? Or are you staying in and fighting to stay awake with some small thing who will insist on seeing the ball drop? I will be in the latter category.

Regardless of the category you are in, you will want an easy breakfast. You may need something to help chase away that little bit of extra champagne, or just give you a kick in the pants to wake you up! I have an ideal breakfast for both scenarios! These Baked Huevos Rancheros are made in a muffin tin. Isn’t that the trick for getting kids to eat? Prepare their food in a muffin tin? And here’s the really good news! Not only is it in their favorite shape, your kids can make this for you! Let them leave off the salsa if it isn’t their thing. I left two cups salsa free for my kids.

Baked Huevos Rancheros
6 eggs
Milk for scrambling
Salt and pepper to taste
1/2 cup shredded cheese – I used sharp cheddar
One tbsp salsa for each cup

1. Scramble the eggs with milk, salt and pepper. Make them nice and fluffy.
2. Add the cheese and stir around. You can also add some bacon crumbles or some pre-cooked spicy sausage.
3. Pour some egg mixture into each cup of a muffin tin you have sprayed with cooking spray. I used a large muffin tin and had enough eggs for six cups. If you use a regular sized muffin tin, you should be able to make 12.
4. Top with salsa.
5. Bake at 375 for 20-25 minutes.

In a very funny coincidence, another food blogger I occasionally come across on Facebook posted a very similar egg recipe. You can find it on Whatagirleats.com. In her recipe, she lines the muffin cup with a piece of tortilla. I think that’s a nice touch. It will definitely make removing the eggs from the cup a lot easier.

Throw a dash of tabasco on top to really chase away the remnants of your New Year’s revelry.

Happy New Year! Enjoy!

Caprese Baked Eggs

This post is another homage to my wonderful friend Jen. She is a very clever woman. She has a terrific blog (The Whole Bag of Chips) on which she features a lot of lowfat recipes that are tasty and easy. I met her (sort of) at the FIRST Kids’ State Dinner last August. Today, the first day of school for her kids, was our friend-iversary. There are days when I honestly don’t know how I’ve gone so long without her in my life. I love her dearly.

Last month, Jen posted a recipe for Baked Eggs and people went bonkers for it. It started showing up in news feeds all over the place. How it got in them was a real summer mystery.

At some point, the recipe must have shown up in my news feed because, this weekend, my husband asked me to make them. Truly a bizarre event. I had some mozzarella and pancetta and I thought, instead of the ham and cheddar Jen used, I would modify the recipe and add those ingredients, along with some chopped Roma tomatoes and I came up with Caprese Baked Eggs.

Caprese Baked Eggs
12 eggs
chopped pancetta
12 slices of fresh mozzarella
2 tomatoes chopped and mixed with fresh basil

1. Prepare a muffin tin by spraying it well with cooking spray and preheat the oven to 350.
2. Put some chopped pancetta on the bottom of each cup of the tin.
3.  Add a tbsp of chopped tomatoes on top of the pancetta.
4. Next, add the slice of mozzarella.
5. Finally, crack an egg into each muffin cup.
5. Bake at 350 for about 20 minutes until the yolks are cooked to your liking.

My family had them with toast. I had extra tomatoes. They were delicious. And as Jen said in her post which I encourage you to click here to read (in case you missed the first link), they were a very easy weekend breakfast.

I’m not sure how they would taste reheated, but I’m guessing, probably not great. I can report that the one egg we had left was excellent cold.

Of course, this is another item that has many great possibilities. Meat, no meat. Cheese, no cheese. Think of a tiny omelette in a cup that you can customize for everyone in your house. So fun!