Easter is less than a week away and if you are planning on hosting Easter dinner this year, you want to have some good recipe ideas on what to make. NYT Cooking has put together everything you might be interested in making this year, from ham to lam to side dishes, brunch recipes, desserts,what to do with those hard-boiled eggs and much more. Check it out!
Category Archives: Brunch
Even though everyone tells you breakfast is the most important meal of the day, many of us end up skipping breakfast because we feel too rushed, too tired and just want something easy to start the day. That might be excuse for most of us during the week, but on the weekends it can be your time to relax and have a good breakfast with the family. NYT Cooking has put together all kinds of great breakfast recipes so you can make different pancakes, eggs, smoothies, frittatas, breakfast sandwiches and more for everyone to enjoy. Take an idea and make something this morning. Check it out!
Source: Breakfast Recipes – NYT Cooking
It’s early, it’s the weekend and you may be looking for something to have for breakfast. There’s not much better than having a nice warm pastry fresh from your own oven to enjoy with your coffee or tea. Bon Appetit has 28 great breakfast pastry recipes for you to try that are perfect for breakfasts, snacks, desserts or just any time you feel like having one. Check it out!
Looking for some ideas of what to do for New Year’s Eve or New Year’s? Whether you are having a large gathering, just a couple of people or are staying home with loved ones, Food Network has put together some great ideas for both New Year’s Eve appetizers, drinks and snacks and some fantastic recipes for New Year’s Day for Breakfast, brunch and dinner. You can find just the ideas you are looking for to make the year complete. Check it out!
French cooking is considered among the finest and most elegant in the world. If you are celebrating Bastille Day and want to try your hand at some traditional French recipes, Saveur has posted 50 classic French recipes that you can give a try and reach new gastronomic heights. Check it out!
it has been a very hectic week around here, which is why I haven’t had a chance to really post anything since a few days ago. I have been busy at work and with meetings at Sean’s school, Michelle was away on business and then came home, Sean has been busy at school and then sick and spring break is upon us with Easter right around the corner. It feels like we haven’t even had a chance to breather lately and the weather has been helping, with snow falling here on and off all day. Anyway,enough complaining about all of that stuff and let’s try to get down to some cooking! I had made this dessert last week as a nice Irish dessert that seemed perfect for right around St. Patrick’s Day and I got the recipe from The Complete Irish Pub Cookbook. It is for an apple cake that makes use of just a few ingredients and it does not take any time at all to put it together. In about an hour you can have a nice dessert so it is a good one to keep in mind anytime you have a few apples around and you want a dessert in a hurry.
Irish Apple Cake
2 large cooking apples, such as Granny Smith
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) butter, plus extra for greasing
1/2 cup plus 1 tablespoon superfine sugar
1-2 tablespoons milk
confectioner’s sugar, for dusting
For the Streusel Topping:
1 cup all-purpose flour
6 tablespoons butter
1/2 cup superfine sugar
Preheat the oven to 350 degrees. Grease a 9-inch round springform cake pan. To make the streusel topping, sift the flour into a medium bowl and rub in the butter with your fingers until the mixture resembles coarse crumbs or bread crumbs. Stir in the superfine sugar and set the topping aside.
Peel, core and thinly slice the apples. To make the cake, sift the flour into a medium bowl with the baking powder, ground cinnamon and the salt. Place the butter and the superfine sugar in a separate large bowl and beat them together with an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes. Gradually beat in the eggs, adding a little bit of the flour mixture with the last addition of egg. Gently fold in half of the remaining flour mixture, then fold the rest of the flour mixture in with the milk.
Spoon the batter into the prepared springform pan and smooth the top of the batter. Cover the top with the sliced apples and then sprinkle the streusel topping evenly over the top of the apples. Bake the cake in the preheated oven for 1 hour or until the top is browned and firm to the touch. Let the cake cool in the pan before removing the sides of the springform pan. Dust the cake with confectioners’ sugar before serving.
This cake tastes great when it is a little bit warm and you can serve it with some ice cream or fresh whipped cream on the side. It rose more than I thought it would at first as I was a little concerned as I put the batter in the pan that it seemed to dry, but it all came out nicely in the end and the cake was moist and flavorful. If you do not have superfine sugar you can make your own simply by processing granulated sugar in the food processor for about 1 minute. This is a nice dessert to make since it uses things you typically have around the house so you can throw it together if you need something last-minute for home or to bring to someone else’s home.
That’s all I have for today. Check back next time for another recipe. Hopefully this week will be better than the last and I will have more time to get on here and share some recipes. Until then, enjoy the rest of your day and enjoy your meal!
As the snow starts to fall here as we get pummeled with the 1st blizzard of 2015 in my area of New York, I have been going through some of the recipes of things I have made lately and I realize I have a lot of side dishes that I have done recipes for that I have not posted on here yet. So I decided for this week I will post a different side recipe each day to give you some ideas of different things that you can try with your main dishes. The first one, from Williams-Sonoma, is for a roasted asparagus with balsamic glaze and lemon zest. Asparagus is one of our favorite vegetables around here so we do try to make use of it quite often and I have found that roasting it is one of my favorite ways to make it. The great thing about asparagus is that you can use it in a bunch of different ways and for several different kinds of meals. This one in particular can go pretty well with just about anything and is really simple to make any night of the week.
Roasted Asparagus with Balsamic Glaze and Lemon Zest
20 to 25 asparagus spears, tough ends removed
1/3 cup balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
Preheat the oven to 450°. Spread the asparagus in a baking dish large enough to hold them in a single layer. Drizzle the asparagus with the balsamic vinegar and the olive oil, and sprinkle them with salt and pepper. Turn the asparagus spears several times to make sure they are all coated evenly. Roast the asparagus for 10 minutes, turning them from time to time. Remove the asparagus from the oven, sprinkle the asparagus with the lemon zest and turn the spears several times. Return the asparagus to the oven and continue to roasted until the spears are crisp-tender and the color has darkened slightly, about 5 to 7 minutes more. Transfer the asparagus to a platter and serve immediately. Or, let the asparagus cool, then cover with aluminum foil and allow it to stand at room temperature for up to one hour before serving.
I find that when you roast asparagus it really brings out the great flavor of the vegetable and with this recipe the balsamic vinegar in the lemon zest really add some extra punch to the dish. I think this side dish goes really well with just about any type of beef that you might serve, but it also would work great with poultry, pork or fish. Many people often serve asparagus as part of an appetizer before the meal if you are serving a more elegant dinner or even serve asparagus as part of a brunch, and this recipe could work well for either situation. 25 asparagus spears might sound like a lot, but it really does not go very far and this recipe is perfect for 3 or 4 people. We did not even have any leftovers when I served this one myself. You can serve the asparagus warm right out of the oven or let it cool to room temperature, which is the way a lot of people like it. Personally I prefer it hot but it tastes great either way.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, stay warm and out of the snow, and enjoy your meal!
Trying to find snacks to eat to appeal to kids and that provide something of a healthier alternative is not always an easy thing to do. Kids get turned off just by the name of something if it sounds healthier a lot the time and aren’t always willing to even give it a chance of tasting good, so it can be a challenge to find something that is better than the usual snack cakes, candy, chips, brownies, ice cream and the like. I saw this recipe recently in Bon Appetit for a banana-oat snack cake that provides a good alternative to a typical snack using some healthier choices like oats and bananas. This recipe only uses a few ingredients and can be done in under an hour to give you something quick and easy to offer as a dessert or snack after school.
Banana-Oat Snack Cake
6 tablespoons butter, cut into 1/2-inch pieces, melted, plus more for the baking dish
1 1/2 cups old-fashioned oats
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 1/4 cups (packed) light brown sugar
1 teaspoon vanilla extract
3 bananas, chopped
Preheat the oven to 350 degrees. Lightly coat an 8 x 8 inch baking dish with butter and line the baking dish with parchment paper. Whisk the oats, all-purpose flour, baking powder, cinnamon and salt in a large bowl and set it aside. Whisk the brown sugar, eggs and vanilla in another large bowl until the mixture is smooth.
Slowly stream the butter into the brown sugar mixture, whisking constantly until the mixture is well blended. Add the bananas to the dry ingredients and toss the bananas to coat them well. Stir the banana mixture into the brown sugar mixture. The resulting batter will be quite thick. Spread the batter evenly into the prepared baking dish. Place the dish in the oven and bake until the cake is golden brown and the edges start to pull away from the sides of the dish, about 35 to 40 minutes. Transfer the cake to a wire rack and let it cool completely in the dish. Cut the cake into 12 servings and serve.
The resulting cake has great flavor from that oats and bananas with a nice hint of cinnamon throughout the cake. I think it is a great snack cake and it stayed quite moist for the few days we had it around the house, making it the perfect after school snack. it also goes really well with your coffee in the morning if you are looking for something a little different for your breakfast and it certainly is a great dish that you could add to any breakfast buffet or lunch or something you can throw together easily if you have some last-minute guests drop by and want something tasty to serve over coffee.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day (we have a snow day here in our area of New York today) and enjoy your meal!