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breakfast

Breakfast For The New Year: Lightened Bacon Waffles

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A lighter version of a waffle with bacon cooked right into it.
Now this is a breakfast combo I can relate to.
Pre-cooked smokey bacon is placed right onto the waffle iron and the batter poured over. Not only is the presentation dynamic, but some of the bacon fat melts into the waffle and infuses it with flavor.
I made the batter savory by eliminating the bit of sugar a typical recipe calls for. This was just a personal choice. Since I would pour gorgeous maple syrup on it, why add white sugar when it’s not really needed?  I’m not a fan of super sugary breakfasts, and I like the bready, cakey contrast to the bacon and syrup. For those who like the taste of savory/salty/sweet this is heaven.
But to be honest, I didn’t add syrup, these waffles are an incredibly savory way to start the day. In fact they were lightened up a bit by using non fat milk and I used oil (and reduced the suggested amount) rather than butter in the batter. Because of it’s savory taste I can see this combination as a base on which to place a silky succotash on top, or a minced chicken in a cream sauce. Brunch? Dinner?
Making waffles from scratch takes all of what… 10 seconds? seriously, it’s super quick, especially when using the oil, which eliminates the step of melting butter. And cooking them takes only a few minutes. I use a stove top waffle iron. I place the iron on the stove over medium heat while I pull together the batter. 10 mins tops is all this recipe takes. Got kids that are running out the door? Or if you’re that kid- this is a great hand held breakfast on the go.
Since this is the dawn of a new year and a new you- make this with Turkey Bacon and sneak in a dollop of a neutral tasting protein powder. Truth be told I cooked the bacon in the microwave. Just a great way to pull all unnecessary grease away from the strips and the clean up is just too easy. I cook them on paper towels, but I remembered that I also have a plastic steam rack made especially for the m-wave. I will try that next time and capture the grease for other purposes.
Gail’s Lightened Up Waffles With Bacon
makes approx 16
 
1.75c AP flour
1T baking powder
.5T salt
3 whole eggs
6T oil
1.5c reduced fat milk, warmed to room temp
 
Precooked strips of bacon- 1-2/waffle
 
 
While the waffle iron is heating up, combine the flour, bp and salt in a mixing bowl.
 
In a separate bowl combine the eggs, oil and milk and whisk smooth the break up and incorporate the eggs.
 
Dump the wet into the dry and stir together with as few strokes as possible. Lumps will happen, don’t sweat it, just try to avoid huge boulders that will leave floury bombs in the waffle.
 
Pour batter into the waffle iron, then place bacon right on top. Close the lid and cook to perfection-2-3 mins on one side and then flip for a minute or two longer. 
 
Left over waffles can be frozen and reheated. Can’t say this is my favorite way to do things- nothing beats the fresh version.

Dulce de Leche for Breakfast makes me think of Alberto

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Not Valorie’s table- but a taste of heaven in my home.
In celebration of my recent birthday my dearest Pam and I trucked on down to New Orleans for the weekend. It was our first road trip with our new Mazda Miata- and let me tell you- two girls traveling in a car with a trunk the size of a Barbie suitcase has it’s challenges, but not without laughs and good times.
After a few days on our own enjoying a romantically fantastic and culinary time, we toddled over to my dear friends Valorie and Alberto’s house in the Irish Channel. Val and I go way back to our early years in the wedding business. She was an exceptional floral and event designer and we made instant friends when we met during a set up for a wedding in a big NYC loft.
She is now an even more exceptional interior designer in NoLa and you may know her as The Visual Vamp. Her blog is chocked with great thoughts, ideas, Val’s great writing and her sense of joy and life living. When you have a minute it is a must read. You may also know she and Alberto, her Argentine husband, as US National Tango champions and instructors. And let me tell you darlings- this is only a small scratch into Val’s fabulousness.
The last time we visited we woke to one of Val’s beautifully set breakfast tables. A small table tucked into the kitchen was covered in a beautiful linen cloth. Stack of china, silver, pots and plates of goodness and “objets” covered the table and made it too beautiful to think about making a crumb amongst. However Val’s tinkling laugh, ease and grace made this fantasy feel like we’ve always belonged here. So with napkins on laps and Cholo, their King Charles Spaniel, at our feet- we dove right in.
Amongst the delights was a luscious bowl of dulce de leche that had come from Alberto’s Argentina from their last trip there to Tango. Val toasted up some chewy sourdough bread and with the dulce de leche on top it was divine….. Sweet and creamy on top of crunchy chewy and the tang of the sourdough made it heaven. Such a simple thing elevated- such is the magic that is always Valorie.
Homemade Dulce de Leche
 
makes approx 1c
I dusted off my crockpot for this. The slow low temp cooking is perfect and no need to keep an eye on it.
 
Take 1 can of sweetened condensed milk and remove the label.
 
Submerge the can in water in your crockpot and set on low.
 
Leave to work it’s magic for 8 hrs. Cool before serving.
 
No fears about bursting cans but if it concerns you alternatively you can empty the contents of the can into a small heatproof bowl and cover with foil. Add water up the edge of the bowl and proceed as above.
 
If you don’t own a crockpot you can use the alternative method in a pan and place into a low oven- as low as it can go for 5-7 hrs.

Luscious Ricotta Crepes with Amaretto Apricot Cherry Sauce

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Crepes are typically thought of as a special occasion treat- and why shouldn’t they? So delicate and gorgeous and so full of potential. Not the puffed up all-American pancake, but the slim, fine featured European cousin. A pancake gets syrup, crepes get sauced. Pancakes are eaten with elbows on the table, crepes with your unused hand in your lap.
I can get into making crepes. There is a zen quality to making them when the pan is just the right temperature, the sound of the sizzle of the batter as it’s swirled around the pan, and the easy flip, all become rhythm- and bit by bit they pile up in a tidy stack.

For Christmas and Easter breakfasts I traditionally make blintzes- which are similar to these, but also not even close.

I filled these crepes with a sweetened fresh ricotta and orange zest. The sauce- well the sauce is worth writing home about. Dried cherries are plumped in Amaretto and fleshed out with apricot jam. The result is a boozy, sweet, almondy apricoty deliciousness that has a bottom note of the cherries and the texture to boot.

Please add this to your holiday morning breakfast roster- or even better any ol’ lazy morning that you feel like indulging and kicking back. Crepe batter is better when prepared the night before and allowed to sit in the fridge til morning. Think how easily you could be a hero at the start of the day. These are perfect for a snowy Sunday or just a cold dreary weekend of any kind. Invite people over, let them admire your European flair- and let them keep their elbows on the table if they insist.
Crepes with Orange Ricotta Filling
 
serves 6
 
1.5c AP flour
2 eggs
1c milk
2T sugar
1t vanilla
dash of salt
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2c fresh ricotta
4T superfine sugar, or powdered sugar to taste
grated zest from one beautiful orange
 
Combine the crepe ingredients into a bowl and whisk smooth. If a little thick add some water. I almost always do that. The batter should be thicker than heavy cream, more like a custard sauce consistency. 
 
I use a non stick 8″ fry pan. When I have to make crepes for a crowd I get two going. It’s awesome. 
 
Heat the pan on medium to slightly high heat. Lightly grease the pan with melted butter brushed on or cooking spray.
 
Using a large spoon or small ladle, pour in about 4T of batter into the center of the pan and then tilt and twist to get the batter swirled around the edges and somewhat evenly.
 
As the batter cooks the edges will begin to brown. I use a toothpick to loosen the edge off the pan and then with my fingers I flip the crepe. OK, you’re going to think that crazy and a bit dangerous, but it’s really not and it results in less fuss and less ripped crepes. Give that flipped side just about 20 seconds. That’s all it needs.
 
The first crepe NEVER turns out well. I consider it the Angel’s Share of the batch and promise you won’t don’t fuss about it. The best way to handle this is to eat it. Standing up. Over the next crepe- that is doing it’s thing in the pan.
 
I used to stack my crepes between paper towels but I stopped doing that long ago. It’s just not necessary. No need to waste paper.
 
The crepes may also be made in advance the day before, covered and put in the fridge. Just warm them a bit before you serve them. Covered with foil in a warm oven will do it.
 
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For the filling simply combine the ingredients into a bowl and stir. 
 
Let the filling sit for a few minutes for the sugar to melt in.
 
That’s it. Nice right?
 
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Use about 2T of filling per crepe. Feel free to improvise.
 
Amaretto Apricot Dried Cherry Sauce
 
makes 1.5 cup
 
.5c Amaretto
.5c water
.5 c dried cherries
.5 c good quality apricot jam
 
Combine Amaretto, water and dried cherries in a small sauce pan. Bring to a gentle boil and turn off heat. Allow the cherries to plump for a few minutes.
 
Stir in the apricot jam and cook on medium low for a few minutes to melt down the jam and thicken up the sauce.
 
This also can be made in advance and rewarmed before use. It’s so good. You’ll love it.