Fathers need pampering too and this dish would make a good main course for a Father’s Day breakfast.
© Victoria Hart Glavin
Potato Latkes
Made with matzo meal these Potato Latkes are perfect for Passover or anytime. Serve with applesauce and sour cream.
INGREDIENTS
4 Medium Potatoes
1 Peeled & Quartered Yellow Onion
2 Tablespoons Matzo Meal
2 Large Eggs
1/4 Cup Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Apple Sauce
Sour Cream
Peel and cut potatoes into chunks. In a food processor place 1/4 of potatoes. Add onions, eggs, matzo meal, kosher salt and pepper. Pulse until vegetables are finely chopped. Add rest of potatoes and pulse until all potatoes are finely chopped and mixture is combined. In a large-size heavy skillet heat olive oil over a medium heat. Scoop up 1/3 cup of potato mixture and place into hot oil. Fry each latke for 3 minutes per side until brown and crisp. If your potato mixture isn’t holding together well then stir in more matzo meal by the tablespoon until mixture holds. Finish making latkes with rest of potato mixture. Add additional olive oil as needed. Remove from skillet and transfer latkes to paper towels to drain excess oil. Transfer to serving plate and serve with applesauce and/or sour cream. Makes about 8 latkes
© Victoria Hart Glavin
Fresh Berry Bismarck
Perfect for a Sunday brunch! Easy to make too!
INGREDIENTS
2 Tablespoons Unsalted Butter
1/2 Cup Unbleached Flour
1/2 Cup Whole Milk
2 Eggs
1/4 Teaspoon Kosher Salt
Fresh Raspberries, Blueberries, Blackberries or Strawberries
Pure Maple Syrup
Powdered Sugar
Preheat your oven to 475 degrees. Place butter in a 10 inch oven proof sauté pan. Place in oven until butter melts and begins to bubble. In a large-size bowl whisk together flour, milk, eggs, and kosher salt. Whisk until smooth. Pour batter into sauté pan and return to oven for 12 minutes until batter if puffy and golden brown. Remove from oven and slide Bismarck onto serving plate. Dust with powdered sugar, drizzle with maple syrup, and fresh berries. Serves 2 to 4.
© Victoria Hart Glavin
Rhode Island Johnnycakes
Let’s start July 4th out right with delicious Rhode Island Johnnycakes. Easy to make and such a great tribute to such a great state that truly contributed to American independent thought.
INGREDIENTS
1 1/2 Cups Stone Ground Cornmeal (Yellow or White)
1 Teaspoon Kosher Salt
3 Tablespoons Softened Butter
1 1/2 Cups Boiling Water
1/2 Cup Milk
Extra Butter For Griddle
Maple Syrup
In a large size bowl combine the cornmeal with the kosher salt. Add the softened butter. Gradually stir in the boiling water making sure to stir constantly while adding. Stir until incorporated. Add the milk and mix until combined. Melt butter on a griddle over a medium heat. Ladle 1/4 cup of the batter onto the heated griddle. Make sure to leave room for the johnnycakes to spread. Cook for 3 to 4 minutes per side. Repeat until all of the batter has been used. Place onto a serving platter. Serve with butter and maple syrup. Serves 4
Camille's Smoked Salmon Frittata
Victoria and Camille have been cooking together almost from the moment Camille was born. Camille’s tiny hands broke eggs for cakes, stirred frosting and of course licked the beaters. Victoria couldn’t keep Camille out of the kitchen so she purchased a little lightweight stool for her to stand on in order to reach the counters. Because Camille has been cooking for over 20 years she has become an expert in coming up with her own recipes and cooking ideas. She loves to cook for family and friends alike and I must admit her Banana Bread is out of this world. Here is Camille’s Smoked Salmon Frittata that she concocted last night. It was delicious and naturally there are no leftovers. Give her frittata a try for dinner, lunch or breakfast. It’s nice having a multi-meal dish at your fingertips.
INGREDIENTS
1 Diced Medium Onion
1 Tablespoon Butter
12 Fresh Eggs
1 Cup Milk
1/2 Cup Feta Cheese
1/2 Cup Cheddar Cheese
1/4 Cup Sliced Mushrooms
1 Cup Spinach
3/4 Cup Smoked Salmon
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350º F. In a medium size ovenproof skillet sauté the onions and butter for about 5 minutes over a medium heat. You will want the onions to be translucent. Turn off the heat and let the onions rest. In a large size bowl add all of the eggs. Whisk until well combined. Add the milk, cheese, mushrooms, spinach, salmon and pepper. If you want to add salt you can, but I chose not to because the salmon is already salty. Mix everything together in the bowl and then pour everything over the onions that have been resting in the pan. Place in the oven and bake for 50 minutes until lightly browned and a knife comes out clean. Remove from the oven. Serve directly from the skillet and enjoy. If you’re serving this dish for dinner you could top with sliced avocado. Serves 8
Cherry Scones
My Cherry Scones will make your kitchen smell of summer. Make sure to eat these scones warm and with a good butter. Using cream instead of shortening makes the scones extra-tender and flaky.
INGREDIENTS
2 1/2 Cups Unbleached Flour
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Kosher Salt
1/3 Cup Butter (Cut Up)
2 Beaten Eggs
3/4 Cup Whipping Cream
1 Cup Dried Cherries
1/4 Cup Milk (For Brushing Tops)
1/4 Cups Sugar (For Sprinkling Tops)
Preheat your oven to 400º F. In a small size bowl add the dried cherries and enough boiling water over the cherries to cover. Let stand for 5 minutes. In a large size bowl combine the flour, sugar, kosher salt and baking powder. Cut in the butter until the mixture looks like coarse crumbs. Make a well in the center of the flour and set aside. In a medium size bowl combine the eggs and whipping cream. Drain the cherries. Add the egg mixture to the flour mixture all at once. Add the cherries. Use a fork to stir just until moistened. Turn the dough out onto a lightly floured surface and knead the dough by folding and pressing it until the dough is almost smooth (about 10 times). Divide the dough in half and roll out each dough half into a circle. Cut each circle into six wedges. Place the dough wedges 2 inches apart on a parchment paper lined baking sheet. Brush the wedges with milk and sprinkle with sugar. Place in the oven and bake for 15 minutes or until golden. Remove from the oven and let cool for 5 minutes on the baking sheet. Remove and transfer to a serving plate. Serve warm. Makes about 12 scones.
Sour Cream Blueberry Muffins
Sour cream, fresh blueberries and a sprinkle of Demerara sugar on top, before baking, make these blueberry muffins delectable. You may just end up having two with your morning coffee.
INGREDIENTS
1/2 Cup Butter
3 Room Temperature Eggs
1/2 Cup Sour Cream
1 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Pint Fresh Blueberries
5 Tablespoons Demerara Sugar (Optional)
Preheat your oven to 350º F. Allow the butter, eggs and sour cream to sit at room temperature for 30 minutes. Meanwhile line two baking tins with muffin paper. I like to use parchment muffin paper liners which are a bit larger than normal muffin paper liners. If you use the larger ones then you will get larger muffins and will have fewer muffins. Up to you. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a large size bowl beat the butter for 30 seconds. Add the sugar and beat for 2 minutes until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating for 1 minute after each addition. Gradually add the flour mixture and the sour cream to the butter mixture. Beat on low until all ingredients are combined. Stir in the blueberries. Pour into the paper liners and sprinkle the tops with the Demerara sugar. Place into the oven. Bake for 30 to 40 minutes. Make sure to check at 30 minutes. Remove from the oven and let cool completely. Remove from the muffin tins and serve. Makes 10 to 12.
Sour Milk Waffles
I know it sounds unappealing, but really the sour milk is just a substitute for buttermilk. Weekends are made for waffles so cook up a batch and pour on your favorite syrup!
INGREDIENTS
2 Eggs Separated (Whites & Yolks)
2 Tablespoons White Vinegar
2 Cups Whole Milk
2 Cups Unbleached Flour
1 1/2 Teaspoons Baking Soda
2 Tablespoons Sugar
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
1/2 Cup Melted Butter
Place the egg yolks into a large size bowl and mix them well. Stir the vinegar into the milk (this makes the sour milk) and let sit for 1 minute. Add the sour milk to the egg yolks and stir to combine. In a medium size bowl combine the flour, baking soda, sugar, salt and ginger. Slowly add the dry ingredients to the wet ingredients. Stir in the melted butter until the batter is smooth. In a medium size bowl beat the egg whites until they are stiff and glossy. Gently fold the egg whites into the batter. Spoon the batter into your preheated waffle iron and cook until done. Transfer the waffles to a serving platter and serve immediately. Serve with your favorite syrup. Makes 6 waffles.
Pecan Pancakes
Pecan Pancakes are super easy to make and a nice spin on the run of the mill pancake. Make mom happy this morning with this addition to your Mother’s Day Brunch menu.
INGREDIENTS
11/2 Cups Unbleached Flour
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Kosher Salt
1 Cup Whole Milk
3 Beaten Eggs
1 Cup Chopped Pecans
6 Tablespoons Melted Butter
3 Tablespoons Melted Butter
In a large size bowl whisk together the flour, sugar, baking powder and cinnamon. In a separate large size bowl whisk together the milk, eggs and 6 tablespoons melted butter. Pour the milk mixture into the flour mixture and whisk to combine. Add the chopped pecans and incorporate. Heat a griddle or a large frying pan over a medium heat. Get the griddle or frying pan hot and brush on melted butter to coat. Working in batches pour generous 1/4 cup of the batter onto the hot griddle. Cook for 1 to 2 minutes until bubbly. You will want the pancakes to be golden brown on the bottom. Turn the pancakes over and cook for about 2 minutes on the other side. Remove and transfer to a warm platter. Cover loosely with foil. Make sure not to stack the pancakes or they will steam and get flabby. Repeat until all of the batter has been used. Arrange three overlapping pancakes on each of the plates. Add butter to the pancakes and drizzle with maple syrup. Serve. Makes about 12 pancakes & serves 4
Mother’s Day Scramble
In my opinion the fresher the eggs the better the scramble. I used to have laying hens and the daily eggs were always so delicious. This Mother’s Day egg dish is a bit unique because of the cream cheese. Add this to your Mother’s Day brunch menu and it’s sure to be a big hit.
INGREDIENTS
8 Fresh Eggs
6 Ounces Room Temperature Cream Cheese
2 Tablespoons Chopped Fresh Chives
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 Tablespoons Unsalted Butter
In a large size bowl beat the eggs. Add the room temperature cream cheese and combine. Add 1 tablespoon of the chopped chives, kosher salt and pepper. Give a good stir. In a large sauté pan melt the butter over a medium heat. Make sure to not let the butter smoke. You will want the butter to spread over the entire bottom of the sauté pan. Stir in the eggs and cook for 3 to 4 minutes. The eggs should still be nice and moist. Remove from the heat and transfer to a serving platter. Garnish with the remaining chopped chives. Serve immediately. Serves 4
