Breakfast Bakes: Warm Orange Muffins

I was so excited by the piles of citrus at my local grocery store that I bought more than I could probably eat in a lifetime, so now I'm searching for ways to use up this bounty.  I love the idea of orange rolls, orange bread, orange muffins, so this recipe was right up my alley.  These muffins are fantastic, lightly scented, and just sweet enough.  Warm, with some good butter, they make a great breakfast.

Warm Orange Muffins
Adapted from Breakfast Bakes

1¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup granulated sugar
½ cup candied orange peel, chopped
1 large egg
Grated zest of 1 orange
½ teaspoon vanilla extract
½ teaspoon orange blossom water (optional)
1 cup buttermilk
½ stick unsalted butter, melted and cooled

Preheat the oven to 400°F.  Grease or spray a 12-cup muffin pan or line with paper liners.  Sift the flour, baking powder, and salt into a large bowl, then stir in the sugar and chopped orange peel, and make a well in the center.

Beat the egg, orange zest, vanilla extract, and orange blossom water in another bowl or 4-cup measure until foamy.  Beat in the buttermilk and melted butter.  Pour into the well and lightly stir until just combined.  Do not overmix; the batter should be slightly lumpy.

Spoon the batter into the prepared cups, filing each about ¾ full.  Bake until risen and golden, and a cake tester inserted in the center comes out clean, about 20 minutes.  Remove pan to a wire rack to cool, about 2 minutes, then remove muffins to the wire rack to cool slightly.  Serve warm.

Makes 12 muffins

Alexandra's Kitchen: Buttermilk Blueberry Breakfast Cake

I picked up a bunch of organic blueberries because they looked so nice at the store, and I also picked up some buttermilk, because you can always make cool stuff with buttermilk, but then I waited for the supreme, ultimate opportunity to make something special with these ingredients.  And I almost let that time pass me by.  So then it was a rush to find something fantastic to use everything up, and I lucked upon this recipe that took care of everything.  And yes, it's okay to eat this cake for breakfast.  You have permission.

Buttermilk Blueberry Breakfast Cake
Adapted from Alexandra's Kitchen blog

½ cup (1 stick) unsalted butter, at room temperature
Zest from 1 large lemon
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour, divided use
2 teaspoons baking powder
1 teaspoon kosher salt
12 ounces fresh blueberries, divided use
½ cup buttermilk

1 tablespoon demerara sugar

Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the sugar until light and fluffy. Add the egg and vanilla and beat until combined.

Meanwhile, toss 2 cups of blueberries with ¼ cup of flour, then whisk together the remaining 1¾ cups flour, baking powder, and salt.

Add half of the flour mixture to the batter, and mix at low speed to incorporate. Add all of the buttermilk and mix again. Add the remaining flour, and mix until flour is absorbed. Remove the bowl from the mixer and gently fold in the blueberries with a spatula (leave excess flour from the blueberry bowl behind).

Grease an 8-inch square baking pan with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining blueberries and demerara sugar.

Bake for 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving.

Makes 8 to 10 servings

Food and Wine: Basler Läckerli

I meant to make these for Christmas.  I really did.  But they needed candied citron (I used Buddha's hand), and I couldn't locate a decent one until the citrus boom of late winter, a.k.a now.  So they had to wait.  And despite their rather spartan appearance, these things are actually pretty tasty.  Especially served alongside some hot tea or coffee.  And they keep basically forever, or as long as it takes for you to make your way through the passel of them.

Basler Läckerli (Basel Treats)

From Food and Wine magazine, December 2015

¾ cup honey
⅓ cup plus 1 tablespoon granulated sugar
¼ teaspoon kosher salt
2 cups all-purpose flour
1½ teaspoons baking powder

1 large egg, lightly beaten
⅔ cup blanched almonds, finely chopped
½ cup finely chopped candied orange peel
¼ cup finely chopped candied citron peel
1 tablespoon finely grated orange zest
1½ teaspoons finely grated lemon zest

1½ teaspoons ground cinnamon

⅛ teaspoon ground cloves
⅛ teaspoon freshly grated nutmeg
¼ cup confectioners’ sugar

In a small saucepan, combine the honey with the granulated sugar and salt. Cook over moderate heat, stirring occasionally, until the honey and sugar are melted and beginning to simmer, about 3 minutes. Transfer to a large heatproof bowl and let cool slightly, about 20 minutes.

Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper. In a small bowl, sift the flour with the baking powder. Using a sturdy spatula or wooden spoon, stir the egg into the honey mixture. Stir in the almonds, candied orange and citron peels, orange and lemon zests, cinnamon, cloves and nutmeg, then stir in the sifted flour.

Scrape the dough onto the prepared baking sheet and, with floured hands, press into a 12x9-inch rectangle, about ¼-inch thick. Bake for about 20 minutes, rotating the baking sheet halfway through, until golden and puffy.

Meanwhile, in a small saucepan, combine the confectioners’ sugar with 2 tablespoons of water and bring to a boil over moderately high heat. Boil the syrup until it begins to thicken, about 5 minutes. Keep warm.

As soon as the läckerli is done, brush the surface with the hot glaze. While it’s still hot, carefully slide the parchment onto a work surface. Using a sharp knife, trim the edges of the rectangle and cut the läckerli into 2-by-1-inch bars. Let cool before serving.

Makes 4 dozen bars

Pioneer Woman: Tater Tot Breakfast Casserole

I keep looking for delicious new ways to do breakfast because I do think it's an important meal, and I would like to do it right.  But mine normally consists of some form of coffee, and when I realize I'm actually super hungry around 10am, whatever I can scrounge to get me to lunch.  So I made the effort to get this in the oven, and I'm super glad I did.  This takes the concept of the potato breakfast casserole and makes it even easier, if that's possible, by just using handfuls of tater tots.  Easy is awesome when you're busy as heck, so this is two thumbs up for me.  Second thumb up for being delicious, too.

Note: I used Alexia Crispy Seasoned Potato Puffs with roasted garlic and cracked black pepper.

Tater Tot Breakfast Casserole
Adapted from Pioneer Woman

1 (16-ounce) bag frozen Tater Tots
Butter, for the baking dish
1 tablespoon olive oil
1 pound breakfast sausage, regular or spicy
1 medium onion, very finely diced

1 red bell pepper, very finely diced
1 green bell pepper, very finely diced
1 cup milk
½ cup half and half
¼ teaspoon Lawry's seasoned salt
¼ teaspoon cayenne
4 large eggs
2 cups grated sharp Cheddar cheese
1 cup grated pepper jack cheese
Kosher salt and freshly ground black pepper

Line up the tater tots in a buttered 9x13-inch baking dish.

Add the olive oil to a large skillet over medium heat. Add the sausage, onion, and bell peppers, and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.

In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.

Preheat the oven to 350°F.

Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.

Makes 8 servings

Nick and Sam's: Lobster Macaroni and Cheese

I've wanted to make lobster mac and cheese for quite a while.  I mean, what could possibly be more delicious than two fantastic dishes in one comforting pot?  And I didn't want just some Velveeta thrown in with the lobster.  That would be an insult to the lobster.  So I looked for a chef-made fancy version.  And I spend several days on this project, working towards my ultimate reward.  Only to be....let down.  What a bummer.  The lobster butter didn't have any sort of super awesome flavor.  And the mac and cheese was honestly not that great.  I'm not sure what Nick and Sam's is actually serving in the restaurant, but I'll give this one a pass.  If it only took 30 minutes, it might be worth it.  If you just really love challenges, go for it.

Lobster Macaroni and Cheese

Adapted from Nick and Sam's, as seen at The Dallas Morning News

1 pound dry tortiglioni
12 ounces Lobster Béchamel (see below)
Cooked Lobster meat (see below)
Lobster Bread Crumbs (see below)
½ cup shredded 2-year aged white Cheddar cheese
½ cup shredded mozzarella
Chopped parsley, to garnish

Boil water with salt in a medium pot. Stir in macaroni and cook 7 to 8 minutes until macaroni is tender, stirring occasionally. Drain pasta. Do not rinse!

In large sauté pan, add Lobster Béchamel and heat over medium heat. Then add cooked pasta, lobster meat, and both cheeses, stirring together until mixed well. Place mixture in a medium-sized serving bowl, top with bread crumbs, and toast under broiler until golden brown. Use parsley to garnish.

Makes 4 servings

Cooked Lobster
2 (1½-pound) lobsters
Ice

Fill a large pot with water. Salt to taste. When water is boiling, add lobsters and cook for 10 minutes. While lobster cooks, fill a large bowl with ice water. After 10 minutes, remove lobsters from pot and quickly place in ice water to stop them from cooking further.  Crack open the shells and remove the meat from the tails and claws, which should yield about ½ pound total.  Rinse out shells and set aside for Lobster Butter.

Lobster Butter
2 pounds unsalted butter
½ pound lobster shells
1 tablespoon lobster base

Preheat oven to 400°F. Place lobster shells on a baking sheet pan and place in oven.  Roast lobster shells until a deep red or orange color develops, 15 to 20 minutes.

While shells are roasting, add butter to a small pot. Melt butter on medium heat. When butter is completely melted, whisk in lobster base.

When the shells are done roasting, add them to the pot of butter. Adjust heat until a simmer is achieved. Using a ladle, skim the top of the butter, removing all impurities forming on top of the butter. Repeat this process for about 30 minutes. Butter should be toasted orange in color. Strain through a fine strainer and discard shells.

Lobster Béchamel
1 cup Lobster Butter, divided use
4 small shallots, sliced thin (about ¼ pound)
5 to 6 sprigs fresh thyme
1 garlic clove, minced
2 tablespoons cognac
4 to 5 ounces roasted lobster shells
½ quart whole milk
1 quart heavy whipping cream
1 teaspoon ground nutmeg
½ cup all-purpose flour
2 cups shredded 2-year aged white Cheddar
Salt and pepper to taste

Melt ½ cup Lobster Butter in small stock pot on medium heat. Add sliced shallots, thyme, and garlic to pot. Sauté all ingredients until onions are translucent. Make sure not to caramelize onions or garlic. Add the cognac, and let simmer for 1 to 2 minutes. Add lobster shells, milk, heavy cream, and nutmeg. Reduce heat to a simmer and simmer for 2 hours, stirring occasionally.

In a separate small stock pot, melt remaining ½ cup Lobster Butter over medium heat. When butter is completely melted, add flour and whisk together thoroughly. Keep stirring over medium heat for 5 to 8 minutes. Then place strainer over the pot and add cream from the other pot. Discard items in the strainer and keep stirring until sauce thickness is achieved. While sauce is still hot, stir in Cheddar cheese. Season with salt and pepper to taste.

Lobster Bread Crumbs
1 heaping cup panko bread crumbs
⅓ cup Lobster Butter, melted

Combine ingredients in a bowl and mix well.