The sun will shine in my back door one day...

As I have mentioned previously breakfast is not my thing. My idea of breakfast is a turkey sandwich. My significant other on the other hand could eat breakfast for every meal. So, in an attempt to jazz up the average pancake I noticed a nice pile of peaches on the counter, and decided to incorporate them into breakfast. The pancakes themselves have peaches and ground almonds to give them texture. They rose nicely due to an egg and baking powder, there is also a hint of tartness from a touch of sour cream. I then made a simple syrup from peaches and ginger, the ginger added a wonderful bite to the meal. Now, these are pancakes I can handle. I am positive these could also be a dessert pancake if desired. A dollop of heavy whipping cream topped them off beautifully. These are certain to brighten up your Sunday brunch.

Pancakes:

2 peaches, peeled, de-seeded and chopped

Water

3 tablespoons white granulated sugar, divided

Sea salt

1 cup all-purpose flour

1 tablespoons sugar

1/4 C ground almonds

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup sour cream

1 large egg

1 tablespoon butter, melted and cooled

More Butter or Vegetable Oil for skillet

Ginger Peach Syrup:

2 peaches, sliced, skin-on

1 teaspoon freshly grated ginger

1 teaspoon white granulated sugar

Salt

1/2 teaspoon corn starch

In a small saucepan, add the chopped peaches and 3/4 cup water. Bring to a boil and then lower heat and allow to simmer for 10 minutes. Remove from pan and add 2 tablespoons sugar and a pinch of salt. transfer to a blender or food processor; blend until smooth. Pour the mixture through a strainer, into a measuring cup or bowl, which will catch all of the pulp. It will yield a little over a cup. Set aside.

To a medium bowl, add the flour, almonds, sugar, baking powder, baking soda and 1/2 teaspoon of salt. In a smaller bowl, mix together the sour cream, egg, melted butter and 3/4 cup of the peach puree. Add the wet ingredients to the dry ingredients and mix until just combined. Small to medium lumps are perfectly fine.

 Preheat your griddle of skillet over medium heat. While your pan is pre-heating, let’s make the syrup! Add the peaches, freshly grated ginger, sugar, pinch of salt, corn starch, 1/4 cup of remaining peach puree and 2 tablespoons of water. Cook over medium heat for 5 minutes and until the peaches have softened and liquid has thickened slightly.

 Once your skillet is pre-heated, rub it with 1 teaspoon of vegetable oil or 1/2 tablespoon of butter. Scoop 2 tablespoons of batter onto the skillet and cook until bubbles form, about 2-3 minutes. Flip and cook on its opposite side for an additional minute or so. Transfer the cooked pancakes to a baking sheet in a pre-heated 200F oven. Repeat process until you’ve cooked through all of the batter, adding more butter or oil to the skillet as needed. Top each stack with a tablespoon or two of the ginger peach syrup and a dollop of whipped cream.

Until tomorrow...Peace.

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One toke over the line sweet Jesus...

Today I am presenting you with a delicious biscuit sandwich that would be ideal for brunch or lunch. The surprise in this post is the grilled pineapple. Ham and pineapple are a classic combination, but by charring the pineapple I achieved an added depth of flavor. These served as a wonderful weekend brunch item that were hearty, while not being overly filling. Spicy honey mustard was the condiment that I chose to accompany the ham and pineapple (you definitely could use plain honey mustard if you did not want the spice). I served these delights with a simple fruit salad, light and satisfying. I think anyone would be surprised and pleased with this twist on the ham biscuit.

Biscuit Ingredients

2 C flour

1 T baking powder

1/4 t baking soda

1 t coarse salt

6 T cold butter, cut into chunks

1 C cold buttermilk

Slider Ingredients

10 buttermilk biscuits

10 slices pineapple, roughly the width of your biscuits

1 pound thinly sliced deli ham

leafy lettuce

Spicy Honey Mustard

Biscuit Directions

Preheat oven to 450.

Sift together flour, baking powder, baking soda and salt and put into a food processor.

Pulse about 5 times until the mixture looks like coarse sand. Transfer to a mixing bowl.

Add the buttermilk and stir until just combined. The dough will be pretty wet-looking.

Transfer dough to a floured surface and gently shape it into a rectangle about 1 to 1/2 inch thick. Fold it over about 5 times or so, ending up with a piece of dough that is about 1 inch thick.

Use a 2 inch round biscuit cutter (or a glass that is about 2 inches wide) to cut out 10 rounds. Place the rounds on a cookie sheet with the sides touching.

Bake them for about 15 minutes, or until they have risen and are golden brown on top. Cool on a rack.

Slider Directions

Heat grill or frying pan to high. Quickly sear pineapple on one side until it is slightly charred, about 1-2 minutes (don't leave it on too much longer as you don't want it to dry out).

Slice biscuits horizontally in half with a serrated knife.

Spread the bottom of each biscuit with about one tablespoon of Spicy Honey Mustard. Lay one piece of pineapple over the mustard. Layer on a few slices of ham, folding it gently as you go so that it fits the biscuit. Top with a piece of lettuce and the top half of the biscuit.

Until tomorrow...Peace.

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Asking people what's the matter with you boy?...

I know I have not made a post recently, I was away for the weekend with a friend. We went to Crystal River, FL. It was beautiful, peaceful and calm. We went for long bike rides, and did quite a bit of kayaking. We were fortunate enough to kayak beside a beautiful manatee. These activities presented the perfect opportunity for a picnic. Since I have been negligent towards my posts, today I am delivering three recipes. The trio for a splendid picnic. Chai and pistachio muffins, a layered salad with basil vinaigrette (in a mason jar), and a mango lime spritzer. After a long kayak outing this was a delicious (and needed) treat. The layered salad is hearty and healthy with a bright dressing. I encourage you to layer anything in the jar that you desire, this would be a creative idea for kids. The muffins are flavored with chai tea and pistachios, just the right amount of sweetness to pair with the salad. These delights were washed down with a fresh sparkling drink made from natural ingredients. I also made this in a large mason jar, and it was ideal for traveling. This has inspired me to think about more picnics and summer recipes. These are just the start of my weekend creations, so be sure to stay in touch.





Chai Pistachio Muffins

1 3/4 C flour

1/2 C packed brown sugar

1 t baking powder

1 t baking soda

1/4 t salt

2 chai tea bags

1 C low-fat buttermilk

1/4 C butter, melted

1 1/2 t vanilla extract

1 large egg, lightly beaten

1/3 C pistachios, chopped

1/2 C powdered sugar

1 tablespoon water

Preheat oven to 375°.

Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Stir with whisk until combined. Cut open tea bags; add tea to flour mixture, stirring well. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle glaze over muffins.

1 can chickpeas thoroughly rinsed

1/2 C grated carrots

1 C cherry tomatoes, left intact they will preserve longer than sliced

1 C shelled edamame beans

1/2 C toasted pine nuts, or other nuts as desired

1 C alfalfa sprouts

For the Basil Vinaigrette

5 T olive oil

2 1/2 T red wine vinegar

4-6 fresh basil leaves, chopped

1 heaping t Dijon mustard

Sea salt & coarse black pepper to taste

Combine all ingredients for the dressing and whisk together. Place 1/2 the dressing in the bottom of a mason jar, layer ingredients in the jar. Shake before eating to distribute dressing.   

1 mango, cubed
Zest from 1 lime
Juice from 2 limes
1 lemon, thinly sliced
5 mint leaves, ripped into small pieces
4 C sparkling water
ice

Make a “natural” simple syrup in a blender, by combining the mango cubes, lime zest, and lime juice.

In a large jar or beverage container, mash the mint with the mango/lime syrup, thin pieces of lemon, and sparkling water. You can use the back of a wooden spoon.

Pour over ice cubes and serve.

If the mangoes do not look good you could substitute strawberries or peaches.

Until tomorrow...Peace.

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The good old days weren't always good and tomorrow ain't as bad as it seems...

I have been rather skeptical of scones, as often I discover them to be dry and dense. There popularity was intriguing to me, so I set out on a mission to create a moist light scone. Voila!! Unlike my usual approach I chose to initiate this quest with minimal ingredients, upon tasting them I would not change a thing. The secret to these delicious bites is abundant amounts of butter. Now, while I realize they are not the most beautiful scones, this small notion may easily be overlooked once tasted. The main player in the scones is vanilla beans (I purchase mine at a store that sells spices wholesale, allowing me to decide how much I need. The beans are MUCH more affordable this way, and the freshness is superior.) It is crucial to use the bean in this recipe as opposed to extract. This is the most pure form of vanilla, and eliminates the alcohol aftertaste sometimes provided from extract. I recommend these for your Sunday brunch, with a strong pot of tea.

Ingredients

Scones:

2 whole vanilla beans

3/4 cups heavy cream

3 cups all-purpose flour, plus more for dusting

2/3 cups granulated sugar

5 teaspoons baking powder

1/4 teaspoon salt

2 sticks (1/2 pound) unsalted butter, chilled

1 whole large egg

Glaze:

1 whole vanilla bean

1/2 cup  milk, plus more if needed

5 cups powdered sugar, sifted, plus more if needed

Dash of salt

 

For the scones: Preheat the oven to 350 degrees F. Split the vanilla beans in half lengthwise and scrape out all the vanilla "caviar" inside. Stir the caviar into the cream. Set aside for 15 minutes.

Sift together the flour, granulated sugar, baking powder and salt. Cut the cold butter into pats, and then use a pastry cutter or two knives to cut the butter into the flour. Keep going until the mixture resembles crumbs.

Mix the vanilla cream with the egg, and then combine with the flour mixture. Stir gently with a fork just until it comes together.

Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 12-by-7 inches and 1/2-to-3/4-inches thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or baking-mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, and then transfer to a cooling rack to cool completely.

For the glaze: Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk. Set aside for 15 minutes.

Mix the powdered sugar and salt with the vanilla milk, adding more powdered sugar or milk if necessary to get the right consistency. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scone will keep several days if glazed.

Until tomorrow...Peace.

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You don't need a weatherman to know which way the wind blows...

As I have mentioned previously I am not an extreme fan of breakfast foods, but I do appreciate muffins. Since childhood blueberry muffins have consistently been my preferred choice. I have attempted numerous recipes, but am highly pleased with the one below due to its cake like consistency. They are truly moist, and remain fresh for a few days although I must admit they are premium when warm out of the oven. They fashion an excellent dessert, or accompany an egg beautifully (this way it satisfies breakfast lovers of all kinds). I adore to give muffins as a gift, I discover them to be more comforting than cookies and more personal than a pie or a casserole (truthfully I do not believe you should ever give anyone a casserole). My suggestion is: make a pot of tea, have a warm muffin and enjoy your Sunday.

Blueberry Muffins

4 T unsalted butter, melted and cooled slightly

2 1/2 C unbleached all-purpose flour

2 1/2 t baking powder

1 t kosher salt

1/8 t cinnamon

1 1/8 C sugar

2 large eggs

1/4 C vegetable oil

3/4 C milk

1 1/2 t vanilla

1 pt. fresh blueberries

Preheat oven to 420F

Adjust oven rack to upper middle position. Line muffin tin with cupcake liners and set aside.

Whisk flour, baking powder, cinnamon, and salt together in large bowl.

Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds.

Slowly whisk butter and oil until combined. Blend in milk and vanilla until combined. Fold egg mixture and blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour, DO NOT OVERMIX)

Divide batter equally among prepared muffin cups, fill cups and mound slightly.

Bake until muffin tops are golden and just firm, 18 to 22 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Until tomorrow...Peace.

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She's got a ticket to ride...

I believe I have certainly constructed a breakfast cake that will please both sweet and savory palates. You will notice this cake to be a pleasant merge between a coffee cake and a cheese danish. It is not overly sweet, but conveys the promise of a dainty and pleasing surprise. This makes a large pan of cake, so once it had slightly cooled I was able to deliver a few treats to neighbors. Being able to spread my passion for cooking is one of my main motivations. Food is merely a necessity for living, but may be the bridge to prodigious peace among neighbors (and I speak of this in a worldly sense) if given the opportunity. Remember to share your treasures.

Berry Cream Cheese Coffee Cake

2 1/4 C flour

3/4 C sugar

3/4 C butter

1/2 t baking powder

1/2 t baking soda

1/4 t salt

3/4 C sour cream (I used regular)

1 egg

8 ounces softened cream cheese (I used light)

1/4 C sugar

1 egg

1/2 C homemade or store-bought raspberry jam (or any flavor jam you like)

Preheat the oven to 350 degrees. Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.

Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9×13 baking pan.

Beat softened cream cheese, 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.

Bake for 45-55 minutes until a knife inserted comes out clean.

Until tomorrow...Peace.

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Take time to slow down...

Sunday mornings are marvelous for a glowing cinnamon roll. Typically breakfast food is not my choice, and I do not commonly fancy to eat something sweet in the morning. I speculate my sweet tooth struck, and I established to adjust a classic sweet breakfast delight. Today I am introducing cranberry orange cinnamon rolls with pecans. This was a winsome twist on a traditional cinnamon roll. They are topped with a delicate frosting. This recipe makes two 9x13 pans, so it can easily be cut in half depending on how many will be savoring the rolls. They warm up very nicely the next day. Enjoy your Sunday!

Cranberry Orange Cinnamon Rolls with Pecans

2 packages of yeast, dissolved in 1 cup lukewarm water

6 T shortening

1 C granulated sugar

7 C all purpose flour (you might need a little extra if the dough is still sticky)

2 C hot water

2 large eggs, beaten

1 T salt

1/2 stick unsalted butter, softened

1 C light brown sugar

1 1/2 C dried cranberries

1 T ground cinnamon

Zest of 2 large oranges

For the Frosting

1/2 stick unsalted butter, softened

2 C powdered sugar

2 T milk

1 1/2 T orange zest

2 T fresh orange juice

Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.

In the bowl using a mixer combine shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.

Gradually stir in the remaining flour and mix (when you can no longer use the mixture just stir by hand) for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.

Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.

Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 2 tablespoons of softened butter. Sprinkle dough with 1/2 cup brown sugar, 3/4 cup dried cranberries,  half the pecans, zest of 1 orange and 1/2 tablespoon cinnamon.

Gently roll up dough into one long roll. Cut rolls  about two inches thick.  Dip and twist the rolls into the orange sugar mixture. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.

Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for 5-7 more minutes or until golden brown. Remove pans from oven and let cool on a wire rack for 5 minutes.

To make the frosting-in a medium bowl combine, butter, powdered sugar, milk, orange zest, and orange juice. Whisk until smooth. Frost the cranberry orange rolls generously with frosting. Serve warm.

Until tomorrow...Peace.

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Easy Like Sunday Morning...

Sunday, a day of rest, relaxation and wholesome food.  On Sara Stirs the Pot, Sunday’s are devoted to brunch fare with ingredients that most of you will have in your pantry. As Bobby Flay would say, “Brunch is the most underappreciated meal.” I observe that often I am moving too hastily to stop and appreciate a breakfast either alone or with someone special. I also have grasped that breakfast does not have to be conventional. As much as I adore eggs and bacon, I favor to deviate from the norm. Once again I was traveling this morning, today it was India. I took an atypical approach to eggs Florentine. I discover the traditional recipe rather boring, so I supplemented some spices that I fancy, and adapted a new recipe.

Indian Eggs Florentine

(in my back yard this morning)

3 T butter

I box frozen spinach

2 C milk

¼ C flour

1 T garam marsala

½ t cayenne

½ t coriander

½ t cardamom

¼ ground nutmeg

¾ t salt

Pepper

5 Eggs

Provolone cheese

Melt the butter over medium heat. Warm milk in another saucepan. Add all spices to butter and sauté until fragrant. Slowly add in flour to spice mixture while whisking to avoid lumps. Then slowly add milk while continuing to whisk to achieve the desired consistency. Add spinach and remove from heat.

Once mixture is cooled mix in an egg and place in greased muffin pan, and bake until firm. Once done, turn upside down and release the spinach circles.

Poach eggs in a bath of 1 in water for 3-4 min, place on top of the spinach circles. Finish with melted cheese of your choice on top (I used provolone).

This makes 4 servings.

Until tomorrow…Peace.

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