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Posts Tagged ‘breakfast’

Savory Tomato Pound Cake
unsalted butter, for greasing pan
200 grams (1½ cups) all-purpose flour, plus more for dusting the pan
12 to 16 ounces of fresh tomatoes (large vine-ripened or heirloom, medium plum or campari, or small cherry or grape, or a mix of all)
2 teaspoons kosher salt, divided, plus more for sprinkling
100 grams (1 cup) finely grated Parmesan cheese
100 grams (7 tablespoons) unsalted butter
100 grams (½ cup) extra-virgin olive oil, plus more for brushing
4 large eggs
2 teaspoons baking powder
1 teaspoon freshly ground black pepper, plus more for sprinkling

Directions

1. Heat the oven to 350 degrees Fahrenheit. Butter and flour a 10-inch metal springform pan, cake pan, or pie pan.

2. If using large- or medium-sized tomatoes, remove the cores, then slice the tomatoes in half through their equators. Squeeze or scoop out their seeds, then coarsely chop the flesh. If using small cherry or grape tomatoes, halve or quarter them, and squeeze out their seeds by pinching them between your fingers. When all of your tomatoes are prepped, place them in a colander set over a bowl, and toss with a teaspoon of salt. Let stand and drain while you make the batter.

3. In a medium bowl, whisk together the 200 grams (1 1/2 cups) of flour, the remaining teaspoon of salt, the baking powder, and pepper until evenly combined.

4. In a stand mixer fitted with a paddle attachment, cream the Parmesan, butter, and oil on medium speed until pale white and very fluffy, about 5 minutes. Add the eggs, and beat on medium speed until smooth. Add the dry ingredients and mix on low speed until just combined. The mixture should be airy and light, with a mousselike texture.

5. Spoon about half the batter into the prepared pan. Give the tomatoes a shake in the colander, to fling off any moisture still clinging to them, then sprinkle half of the drained, salted tomatoes over the batter in the pan. Spoon the remaining batter into the pan, spreading it evenly, then sprinkle the rest of the tomatoes on top, lightly pressing them down into the batter. Brush the exposed tomatoes with more olive oil and, if desired, sprinkle on a little more salt and pepper.

6. Bake until the top is pale gold and a small knife inserted into the center of the cake comes out clean, about 40 to 45 minutes. Let the cake cool for 20 minutes before removing from the pan. Let the cake cool to room temperature before serving. Store any uneaten cake at room temperature, in an airtight container or tightly wrapped in plastic wrap.

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Apple Fritter Cake

3 cups all-purpose flour, sifted
1/4 cup sugar
2 tablespoons ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
2 medium apples, peeled and chopped (about 2 cups)
1 bottle (12 ounces) beer or unsweetened apple juice, room temperature
1/4 cup butter, melted

ICING:
2 cups confectioners’ sugar
3 to 5 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper, letting ends extend up sides.

Whisk together the first five ingredients. Add apples and beer; mix just until blended (do not overmix; batter will be thick). Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes.

Lifting with parchment paper, immediately remove cake from pan. Brush all sides with melted butter. Cool. Meanwhile, combine all icing ingredients. Spread or drizzle over cooled cake. Yield: 12 servings.

Recipe found here: Apple Fritter Cake

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Cappuccino Cinnamon Rolls

Ingredients
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/2 cup warm buttermilk (110° to 115°)
3 tablespoons sugar
2 tablespoons butter, softened
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
4 teaspoons instant coffee granules
2 teaspoons ground cinnamon
ICING:
1-1/2 cups confectioners’ sugar
2 tablespoons butter, softened
1 to 2 tablespoons milk
2 teaspoons instant cappuccino mix, optional
1/2 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in warm water. Add warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; turn onto a floured surface. Roll into an 18×12-in. rectangle; brush with butter. Combine brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13×9-in. baking pan. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 350°. Bake 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat icing ingredients until smooth. Spread over rolls. Serve warm. Yield: 1 dozen.

Recipe found here: Cappuccino Cinnamon Rolls

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Florence-Inspired Souffle

Ingredients
6 egg whites
3/4 cup onion and garlic salad croutons
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 ounces thinly sliced prosciutto, chopped
2 teaspoons olive oil
2 cups fresh baby spinach
1 garlic clove, minced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups fat-free milk
1 egg yolk, lightly beaten
1/4 teaspoon cream of tartar
1/4 cup shredded Italian cheese blend

Directions
a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. souffle dish; set aside.

In a large saucepan, saute the onion, red pepper and prosciutto in oil for 3-5 minutes or until vegetables are crisp-tender. Add spinach and garlic; cook just until spinach is wilted. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly.

Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese.

Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately. Yield: 4 servings.

Recipe found here: Florence-Inspired Souffle

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Orange Cheesecake Breakfast Rolls

Ingredients
2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
1-3/4 cups warm 2% milk (110° to 115°)
1 cup sugar
2 eggs
3 tablespoons butter, melted
1-1/2 teaspoons salt
7 to 8 cups all-purpose flour

Filling:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 tablespoon orange juice concentrate
1/2 teaspoon vanilla extract

Glaze:
2 cups confectioners’ sugar
3 tablespoons orange juice
1 teaspoon grated orange peel

Directions
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small bowl, beat the cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18-in. x 7-in. rectangle. Spread half of the filling to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13-in. x 9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 25-30 minutes or until golden brown. Combine the confectioners’ sugar, orange juice and peel; drizzle over warm rolls. Refrigerate leftovers. Yield: 2 dozen.
To Make Ahead: Prepare, shape and place rolls in baking pans as directed. Cover and refrigerate overnight. Remove rolls from the refrigerator and let stand for 30 minutes. Bake and glaze as directed.

Recipe found here: Orange Cheesecake Breakfast Rolls

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Southwest Tortilla Scramble

Ingredients
4 large egg whites
2 large eggs
1/4 teaspoon pepper
2 corn tortillas (6 inches), halved and cut into strips
1/4 cup chopped fresh spinach
2 tablespoons shredded reduced-fat cheddar cheese
1/4 cup salsa

Directions
In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese.

Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa. Yield: 2 servings.

Recipe found here: Southwest Tortilla Scramble

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Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce

Ingredients
8 oz. Galbani® Mozzarella Fresca™ Ball 8 oz., 1/2 inch dice
4 oz. Galbani® Mozzarella, shredded
9 oz Galbani® Ricotta
Extra virgin olive oil
2 cups tomato sauce
1 tsp. crushed red pepper flakes
12 eggs
1/2 cup fresh basil, torn
Extra virgin olive oil

Directions
Preheat oven to 350°F.

Lightly brush 4 individual casserole* with olive oil.

Spoon 1/4 cup tomato sauce into each casserole. Sprinkle with the crushed pepper flakes.

Crack eggs into dishes (3 eggs in each) and evenly cover each with the diced and hand shredded mozzarella, and ricotta.
Bake for 15 minutes.

Garnish with fresh basil and a drizzle of extra virgin olive oil.

* You may also use a 12- x 3-inch cast iron skillet or 13- x 9-inch casserole dish. Bake for 30-40 minutes until desired consistency, rotating dish every 10 to 15 minutes. Yield: 4 servings

Recipe found here: Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce

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