Tag Archives: breakfast

Cranberry Sauce

A bit of history first …

For Canadian immigrants in the 60’s, assimilation was the goal.

The ‘melting pot’ was a thing, and my brother and I adopted the Canadian life style with enthusiasm. So, a traditional Thanksgiving meal was one of the must have’s at our house.

Pumpkin pie and cranberry sauce weren’t a priority but the big turkey, mashed potatoes and gravy were front and center on our table. Stuffing … well my mom combined cooked rice, toasted and seasoned bread, sauteed onion and celery, turkey broth and turkey giblets into a dish that was the first thing I put on my plate. I even make it occasionally now that I’m doing all the cooking.

I think my mom must have bought canned cranberry sauce at some point. But I don’t remember. What I DO remember is that my nephew, a picky eater, HAD to have traditional jelly cranberry sauce. My SIL, may have even brought the can to our house to make sure that there were no tantrums in those early days. Watching that solid mass SLIDE out was a vivid memory. When they took leftovers home, the cranberry sauce was always included because no one at OUR house was a big fan.

Fast forward to the present and at the age of 61, I made my first batch of cranberry sauce, with whole berries.

Cranberry sauce

Cranberry Sauce – makes ~ 3 cups

12 oz/ 340 gm cranberries
1 cup white sugar
1 cup orange juice (or 1/2 cup water, 1/2 cup orange juice)
1 tbsp of orange zest

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat, stir in the orange zest and place sauce in a bowl.

Cranberry sauce will thicken as it cools.

And you know what?

It’s pretty tasty.

Uses for leftover cranberry sauce

Yogurt and cranberry sauce – if you like fruit flavoured yogurt for breakfast, stir as much of the cranberry sauce as you like into some drained yogurt and dig in

A moist and tender batch of Yogurt & Cranberry muffins, from “Cook the Story”. Instead of the large size that the recipe suggested, I made a dozen medium sized muffins and used the rest of the batter to make a tray that can be cut into bars. For serving, I stirred some cranberry sauce into sweetened whipped cream.

Maybe I should try making a pumpkin pie next year.

A leftover meal that’s even better than the original … turkey drumstick, blue cheese polenta, giblet gravy, sauteed kale

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Basic Breakfast Quinoa and Nectarine Murabba/Compote

I don’t eat breakfast, as I generally don’t have time to do so, but this basic ‘porridge’ recipe inspired by Martha Stewart, featuring quinoa, might solve that problem in the future.

Basic Breakfast Quinoa

Basic Breakfast Quinoa – serves 4

1 cup quinoa
2 cups milk, whole or 2%
1/4 cup brown sugar
pinch of salt
pinch or two of ground cinnamon

Fruit Add-ins – amounts are rough estimates
1/4-1/3 cups dried fruits like apricots, cranberries, dates, raisins, prunes
1/3-1/2 cup fruit compote
1/2 cup fresh fruit like whole blueberries or diced firm fruit like apples, pears, peaches, nectarines

Soak quinoa for a half hour or rinse several times and then drain it well.

In a medium sized pan, bring the milk to a boil and stir in the prepared quinoa. Once the milk has returned to the boil, reduce the temperature to a simmer, cover and cook for about 15 minutes. Stir in the brown sugar, salt and ground cinnamon, cover and continue cooking for another 10 minutes.

If using dried fruit, add it in with the brown sugar and cook for the additional 10 minutes. If using fresh fruit, add it in a few minutes before end of the final cooking period and cook for another 2-3 minutes. If using the fresh fruit compote, stir it in just before serving.

Additional add-ins: Roasted seeds like sunflower seeds may be added before serving or nuts like sliced almonds. For additional sweetness, a tablespoon or so of sweetened condensed milk may be poured over the quinoa.

This ‘porridge’ may be eaten warm or cold with additional milk poured over the top.

Breakfast quinoa with nectarine compote stirred in and more served on top

Dried cranberries and sweetened condensed milk … I didn’t have any oranges or I would have added some orange zest as well. Ready for cold milk to be poured over.

Another possible quick breakfast …

The inspiration for this fresh fruit compote recipe was found on “The Story of a Kitchen” blog

Nectarine Murabba/Compote served over drained yogurt

Nectarine Murabba/Compote – makes 2 cups

1 pound nectarines** (or apricots or peaches), peeled and diced into 1 inch pieces
1 cup sugar
1/2 cup water
4 cardamom pods, cracked
1/4 tsp rosewater
pinch of salt
juice of one lemon (use the juice of half a lemon if your fruit isn’t fully ripe)

** Free-stone fruit is preferred but cling-stone works too

In a small saucepan, bring the sugar and water to the boil. Add the diced fruit, cardamom pods, rosewater, salt and the juice of half a lemon and stir through. Continue cooking for another 2-3 minutes.

Taste one of the fruits and only add the rest of the lemon juice if it seems sweet enough.

Transfer the fruit to a 2 cup capacity glass canning jar. Pour over enough of the syrup to cover the fruit. Screw on the lid and let cool on the counter until it has reached room temperature and then refrigerate for up to two weeks.

Serve over drained yogurt for breakfast or as a dessert topping over ice cream or cake.

Sourdough Waffles

NOTE: I have two brilliant ideas for no churn ice cream flavours but they both involve going shopping first. This is why I keep putting off going out for sushi … I blow my bi-weekly budget on cooking things in my own kitchen. Bread baking is cheap when you already have a 20 kg bag of AP flour in the freezer.

I recently finished the last of the sourdough pancakes in my freezer and rather than making another batch, I decided to switch things up and make sourdough WAFFLES. As I’m basically a lazy cook, I looked for the simplest recipe on line. I even solicited a recipe on my sourdough FB groups. Although a number of people recommended the King Arthur flour recipe and a fellow blogger, from whom I ‘borrowed”, my sourdough tortilla and naan recipes, shared hers, they either had ingredients or time constraints that I wasn’t prepared to deal with. So, I went with a recipe I found at the “Serious Eats” website. You can use either active or discard starter.

I didn’t rewrite the instructions enough that I feel that I can post it here so you’ll have to go to the source for the recipe.

You may remember that my waffle maker is an OLD OLD clunker with reversible plates, no temperature controls and sticking issues. It took me almost the entire batch of waffle batter to get the waffles to release from the top plates, which were probably on the bottom the last time that I used them, more than a year ago.

The plates are made for rectangular waffles, but if you pour the batter in the center and hold back on a tablespoon or so, you can get round waffles.

NOTE TO SELF: 1/2 cup of batter, per each side of my waffle maker, cooked for 2 min 45 sec to 3 min, is perfect .

Some odds and ends I want to share … a steak quesadilla snack on my home made sourdough tortillas.

Or a steak breakfast burrito plate as good as in a restaurant.

I’ve been playing with plating my Hungarian cheese dumplings … honey and cheese is a great pairing.

A first attempt at slider buns with enriched dough. Some hamburger buns were made with the leftover dough.

Sourdough Pancakes

If you ever get the impulse to create a sourdough starter, you’ll periodically have starter to discard. That’s wasteful … but you can use this excess starter to make a batch of delicious pancakes. So get out your cast iron frying pan and get to it.

Sourdough Pancakes – 10-11 pancakes

2 eggs
2 tbsp sugar
1 tsp salt
2 cups sourdough starter
1 /2 tsp baking soda**
1 tbsp water

** The original recipe used 1 1/2 tsp of baking soda but I found that gave the pancakes a bitter taste.

In a very small bowl, measure out the baking soda and reserve.

In a large mixing bowl, whisk together the eggs. Add the salt and sugar and beat until the sugar is dissolved.

Add the sourdough starter to the egg mixture.

Add the water to the baking soda, mix well to dissolve and pour into the bowl with the egg and sourdough mixture.

Beat quickly with a whisk until you get a homogeneous mixture. Do not whisk too long.

Preheat a griddle or non stick pan, lightly brushed with a paper towel dipped in vegetable oil, over medium heat.  Spoon the batter onto the griddle in 1/4 cup amounts.

When bubbles appear on the top of pancakes, turn them over.

Cook until golden brown on the second side as well.

Serve with syrup, jam or however you’d like