All posts tagged brunch

tsoureki! [greek easter bread.]

tsoureki.

Hello, and welcome to perhaps the only recipe I’ve ever made which makes use of not one, not two, but all three of your stand mixer’s standard attachments. Hooray! It’s like the Holy Grail of Baking.

People of Greece: I want to thank you for this bread. Thank you for making this an essential part of your Greek Easter celebration, thank you for its incredible flavor, its delightful sweetness, and most especially for my ability to make it on my very first try without utter failure. I would have cried had it not worked out, because just the scent of the dough was enough for me to long for it. Seriously, this may be my most favorite sweet dough ever. And I’m going to show you how to make it. Continue reading →

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[virtuous] fig + millet donuts.

[virtuous] fig + millet donuts.

I looked out the window the other day around 5:30 pm and saw something foreign: the sun. it was still light outside, even after 5 pm. Granted, this is wonderful news, but so much more is expected of you when the days are longer and it starts to warm up, right? You have to dig out from under your mountain of blankets, for one. You probably have to stay up past 9 pm; saying it “feels later” because it’s been dark since midafternoon just doesn’t work as well when it’s not dark. Perhaps most importantly, you need to start thinking about putting on actual pants. Sans stretch. With actual waistband. Whatever shall we do?!?
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pumpkin + caraway pan scones.

pumpkin + caraway pan scones.

Please allow me to introduce to you my opening shot for pumpkin season: the pumpkin pan scone. It’s not what you think, for there’s not one speck of cinnamon, allspice, or ginger to be found here. Nary a sprinkle of sugar in this little guy; just pure pumpkin, in a semi-savory dish perfect for any time of the day or night.

I’ve realized in the past few years that we (and I mean “we” like Americans) sometimes have too narrow a view of pumpkin and what it can do for us. We’re perfectly willing to whip up all sorts of squashes and root vegetables into savory dishes, but the pumpkin? Always the sweet treatment. Which is great, by the way, because I love it this way; I happily count myself amongst the pumpkin-spice-crazy crowd. Custard pies, cheesecakes, bars, you name it: sweet and delectable, to be sure – but there’s so much more it can do.  Continue reading →

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sweet cherry + rosemary focaccia.

sweet cherry + rosemary focaccia.

One more for the road, people; I’m writing this post and then launching myself face-first into my suitcase so I can get packed and ready for our flight this Monday. Well that, and a few dozen other odds and ends I need to tie up, but that’s okay: once we’re all in Florida, it’ll be vacation, and vacation food to go with.

Bread and I have been having a little bit of a moment recently, and I’ve been trying to figure out why. It’s just never happened to me before in a summer setting: typically, I get all bread-crazy in the winter. Perhaps this year it’s because I’ve learned how to actually make it versus trying to do so and dissolving in a pile of tears when it inevitably fails. I suppose that makes the entire process more fun for everyone. Continue reading →

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sweet goat cheese + candied walnut tarts.

sweet goat cheese + candied walnut tarts.

Odd things happen when you completely plan on working and making food during your vacation, only to find that any and all attempts at making food and writing about it are fruitless. It’s a difficult mix of emotions: I love being in the kitchen, but as it turns out, mostly I prefer being in my own kitchen. Also, writing has now become easier to do than to not do, which is thrilling/scary. Documenting the day-to-day seems to have become an essential part of my day-to-day, in a very natural way, perhaps for the first time ever (or perhaps it’s just the first time I’ve noticed.)

So I missed this, our little time together. I had every intention of writing, but foolishly decided to just take the iPad instead of the laptop on our journey. This was folly. Continue reading →

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fresh mushroom + goat cheese tart.

mushroom + goat cheese tart.

There’s nothing like a huge mistake and utter distress to rally the troops around here, right? All of you – every single one of you – were so, so nice about me missing my Deb Perelman meet and greet the other day; to say I was touched would be an understatement. You know how in the moment everything seems to just be such an epic thing? That’s how I felt. Your sweet comments and emails made me feel better about the whole thing; I am human, these things happen, I’m not the only person to get caught in traffic on the way to do something important, for sure. I wrote her an email which was most likely too long, but we all know how I am with the wordiness; I hope she writes back, as it would make my life. Because the thing is, I did meet Deb, for a few hours at her luncheon. Sure, we only got a few seconds to talk one-one one, but listening to her talk and answer questions while eating her food for lunch was a fantastic experience, and I was all too happy to furiously type notes out for you. Here we go.

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monday bites: toasted coconut + pecan bread.

toasted coconut + pecan bread.

It’s official: my annual brunch obsession has started. I experience this every year, and I think it’s because I begin thinking about Easter. I host it every year (party alert!) and it gets very brunchy around these parts. I know some people eschew the idea of brunch as ridiculous, but I have always been a big fan of the breakfast/lunch combo, especially when it’s well thought out and gives a nod to both meals equally. Don’t give me a bunch of lunch stuff and some eggs; alternatively, keep your full breakfast spread with some salad thrown in for good measure away from me. A good brunch should blend the best of both meals together; it’s not always to do, and that’s why my planning for Easter begins early.  Continue reading →

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monday bites: raspberry lemon buttermilk muffins.

raspberry lemon buttermilk muffins.

I’ve switched obsessions; raspberry is my thing this week, it seems. Call it a mixed berry slump; I feel like I haven’t had decent berries around in forever, and I miss them. Summer berries are my favorite, and although you can find berries in the store right now, they leave a lot to be desired. Thankfully, frozen raspberries are a great substitute, especially when you feel a deep urge to swirl some through ice cream (which you’ll see later this week) or bake them into muffins. Continue reading →

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farmers’ market monday: the best oatmeal ever.

Also known as Orange-Scented Steel-cut Oatmeal + Apple Raisin Filling + Cinnamon Maple Cream, but try to fit that on a subject line.

Because everyone should have a good breakfast in the morning, but for me? I’d rather have an excellent breakfast. This counts as a Farmers’ Market Monday because of the apples, but I’m here for a much more serious purpose: To get Movita Beaucoup off to baking school with a happy, not-nevous tummy. This should do it. I have made for her – and for all of you – the most amazing steel-cut oatmeal ever found in nature. You’ll feel so good about yourself in the morning when you finish a bowl of this, you won’t have the brain space to be worried about anything in your upcoming day. You’ll feel like you could conquer the world. And if you don’t think you have time for all this steel-cut oatyness in the morning, think again; because I made this one “instant,” just for you. Promise. Continue reading →

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maple butter cupcakes + honey apricot frosting.

I think I hold the world record for “number of times a grocery list is made and then left on the table.” I love lists. I make lists about everything; what my plans are each day, any appointments I have, what I’d like to accomplish around here every day (sometimes broken down by topic and/or room). It makes me feel better. calmer. like I’m not winging around here forgetting something at one time I deemed important. Lists make me confident that nothing will slip through the cracks of my day.  Continue reading →

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