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.

The Salty Marshmallow: Slow Cooker Buffalo Chicken Dip

When you need something delicious, easy, and quick for a work shindig, what do you lean towards?  I look for something that I know is going to be an immediate hit, because there's nothing more demoralizing than coming home with nearly all of your offering still intact.  I promise that this buffalo dip hits all of the high lights, and people were scraping the bottom of the crock pot.  Winner, winner, chicken dinner.

Note: If making a double portion, it can take 2 to 3 hours to completely melt the cheese.

Slow Cooker Buffalo Chicken Dip
Adapted from The Salty Marshmallow blog

2 cups chopped rotisserie chicken (preferably breast meat)
1 (8-ounce) package cream cheese
1 (1-ounce) envelope Hidden Valley dry ranch dressing mix
1 teaspoon garlic powder
1½ cup finely shredded sharp Cheddar cheese
½ cup Frank's hot sauce

In a 2-quart slow cooker, combine all ingredients and stir well.  Cover the slow cooker and cook on low for 1 to 2 hours until hot and bubbly.

Makes 12 servings

Taste of Home: Slow-Cooked Lamb Chops

I honestly didn't think that lamb chops made in a slow cooker would actually be worth eating.  I really thought they were roast or forget it.  I'm very, very happy to be wrong.  This recipe turns out some incredibly tender lamb chops, and if you go to the effort of making the gravy, a delicious sauce for some mashed potatoes or rice.  I am absolutely keeping this recipe in the rotation.

Note: Lamb loin chops look like little T-bone steaks.

Slow-Cooked Lamb Chops
Adapted from Taste of Home

1 medium yellow onion, sliced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon garlic powder
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
8 lamb loin chops (about 1¾ pounds)
2 garlic cloves, minced
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ teaspoon dried parsley
⅛ teaspoon Accent powder (optional)

Place onion in the bottom of a 3-quart slow cooker insert. Combine the oregano, thyme, marjoram, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 5 to 6 hours, or until the meat is tender.

Remove the meat and onions to a plate and pour off the remaining liquid into a measuring cup.  Separate the fat from the broth and discard.  You should have about 1 cup of broth.

In a medium saucepan over medium-high heat, melt the butter and sprinkle the flour over.  Stir together and cook for about 30 seconds, or until the flour smells a little nutty.  Add the broth and stir well.  Lower the heat to medium and simmer until the mixture starts to thicken.  Add in the parsley and Accent powder, if using.  Season with salt and pepper.  Serve the gravy with the lamb chops and onions.

Makes 4 servings

Vivian Howard: Bacon-Roasted Squash with Rosemary Honey

I found some honeynut squash at my local store, so of course I snapped it up, even though I had no idea what I was going to make with it.  Luckily I came across this recipe, which basically has everything good in the world involved.  The sweetness of the squash, along with the smoky bacon, and the sweet-sour rosemary honey makes a pretty perfect winter side dish.

Note: The original recipe used mixed root vegetables, such as turnips, beets, rutabagas, carrots, and celery root.  I think either way is delicious.

Bacon-Roasted Squash with Rosemary Honey
Adapted from Vivian Howard, Chef and the Farmer, Kinston, NC

For the rosemary honey:
½ cup honey
¼ cup cider vinegar
1 tablespoon soy sauce
2 sprigs rosemary
¼ teaspoon crushed red pepper flakes

For the roasted squash:
5 cups honeynut or butternut squash, peeled and diced into 1-inch cubes
1½ cups slab bacon, diced into ½-inch cubes
1 tablespoon firmly packed brown sugar
1 tablespoon vegetable oil
Kosher salt and ground black pepper, to taste

Make the rosemary honey: In a small saucepan over medium heat, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer. Cook, stirring occasionally, until the mixture has slightly thickened and reduced to about ½ cup, 8 to 10 minutes. Remove and let cool before discarding the rosemary.

Preheat the oven to 375°F. In a medium bowl, toss together the squash, sugar, and oil, then season with salt and pepper. Spread the seasoned squash and bacon out onto a sheet tray in one layer.

Roast, turning the squash and bacon halfway through cooking, until the squash is caramelized and cooked through, 15 to 20 minutes.

Spoon the bacon and roasted squash onto a platter and drizzle them with the some of the rosemary honey. Reserve the leftover honey for another use.

Makes 4 to 6 servings

Maya Kosoff: Seafoam Salad

Did everyone see the thread on Twitter about weird Thanksgiving family recipes?  If you didn't, you sure missed out on some doozies.  But I have to say, the item that basically started it all, the seafoam salad, is actually pretty delicious.  It's refreshing lime, with a creamy yet sandy texture, and I'm just not sure how you can not like it.  I can especially see this being a good palate cleanser on Thanksgiving or great with grilled fish on a hot day.  I actually recommend this dinosaur of a recipe.

Seafoam Salad
Adapted from Maya Kosoff (@mekosoff) on Twitter

1 (6-ounce) package lime Jell-O
2 (15-ounce) cans pear halves in juice
1 (8-ounce) package cream cheese, at room temperature
2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla paste
Strawberries, for serving

Spray a Bundt pan lightly with Pam.

Put Jell-O powder in a big bowl.  Add water to pear juice to equal 2 cups and heat just to boiling.  Pour over Jell-O powder to dissolve.  Add one cup cold water; let cool slightly.

Place pear halves in a blender and puree until the consistency of applesauce.  Set aside.

In a mixer bowl, beat cream cheese with 3 tablespoons of heavy cream until smooth.  Add the pureed pears, a little at a time, until the mixture is smooth and creamy.  Slowly whisk in the cooled Jell-O mixture until well combined.

In a separate bowl, whip heavy cream with sugar and vanilla until stiff peaks form.  Gently whisk the whipped cream into the lime mixture.  Pour the lime mixture into the prepared Bundt pan and refrigerate until firm, about 4 hours.

Makes 16 servings

Gourmet: Beef Rib Roast with Garlic and Rosemary

Someone must have decided they only needed half of a rib roast, because I found myself the proud owner of the other half.  It was perfect size for one person to get a couple of meals, and it allowed me to try this fantastic recipe without sinking $50+ into a possible disaster.  The garlic-rosemary rub really gives the beef a great flavor, and the cooking instructions, when followed properly, yield a beautiful medium-rare roast.  This is also a refreshing change from quite a lot of turkey.

Beef Rib Roast with Garlic and Rosemary
From Gourmet magazine, unpublished December 2009 edition

12 garlic cloves
¼ cup chopped fresh rosemary
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)

Pulse garlic, rosemary, salt, and pepper in a food processor until smooth, then rub all over roast.  Transfer to a rack set in a 13x9-inch roasting pan and marinate, chilled, at least 8 hours.

Let roast stand at room temperature 1 hour.

Preheat oven to 450°F with rack in middle.  Roast meat, fat side up, 20 minutes.  Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, about 1½ to 2 hours more.  Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).

Makes 8 servings

Truffle Scalloped Potatoes

Love potatoes?  Want something over-the-top rich and creamy?  Boy, do I have a deal for you.  These potatoes are a wonderful side dish for a fancy holiday meal, and that's exactly what I used them for.  The sottocenere cheese has just enough truffle to make these flavorful without hitting anyone over the head.  These potatoes are absolutely getting made again.  And again.

Note: Sottocenere al tartufo is a semi-soft cheese with truffles in it.  It's the only way these potatoes get a truffle flavor, so it can't really be swapped out.

Truffle Scalloped Potatoes

3 large Russet potatoes (about 2½ pounds), peeled and thinly sliced on a mandoline
1 tablespoon all-purpose flour
¾ teaspoon sea salt
¾ teaspoon freshly ground black pepper
1 large clove garlic, minced
6 ounces sottocenere al tartufo cheese, shredded
2 ounces Parmesan cheese, grated
2 cups heavy cream
½ cup half-and-half or milk
2 teaspoons chicken base, such as Better Than Bouillon

Butter a 2-quart baking dish.  Preheat oven to 375°F.

In the bottom of the dish, make a layer of potato slices, slightly overlapping each piece so that the bottom is completely covered.  Sprinkle with half of the flour, a third of the salt and pepper, half of the garlic, and a third of the two cheeses.  Repeat again for the second layer.  For the third layer, lay out the potato slices, and season with remaining salt and pepper.

Combine the cream, half-and-half, and chicken base and pour slowly over the top of the potatoes.  Sprinkle with the remaining cheeses.  Cover, place dish on a baking sheet to catch any spillover, and bake for 1½ hours.  Remove the lid and bake for another 15 minutes to brown.

Makes 6 to 8 servings