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Farm Fresh Heirloom Tomato Omelet

June 14, 2011
 

Easy Heirloom Tomato Omelet Recipe | Fake Food Free
Waiting.

That is the stage of gardening that we are in at the moment. The plants are in, but the only thing that seems to be growing are the weeds. Tiny peppers have emerged as well as little green tomatoes and but it feels like things are never going to ripen for picking.

Every day I make the trek out to the garden. Well, okay. It isn’t exactly a trek. It’s roughly 3 yards from our driveway, but bear with me for dramatic effect.

I trek out to the garden and look the plants over, make a loud sigh so that the plants hear me and return to the house empty handed.

Waiting.

I feel such a lack of creativity lately and I know it has a lot to do with lack of ingredients. So I had to make it to a Farmer’s Market, even if I only picked up a few things. I needed some inspiration.

Heirloom tomatoes and onions from the farmers market

 

We ran a 5K at a local park on Saturday and it just happened to be within walking distance of the Farmer’s Market so I set out afterward to explore. The markets in our smaller counties here only have a few tables this time of year, but there were quite a few offerings.

I came home with red potatoes, green onions, cue ball squash and a few heirloom tomatoes.

I’m trying to learn my tomatoes by sight so a played a bit of a guessing game with the vendor. I said the name with each one I picked up and I was at about a 50% accuracy rate. I have a lot to learn, but I’ve got my Purple Cherokee and Mr. Stripey down for sure.

Growing up, I wasn’t a huge tomato fan, but after finding heirloom varieties within the past couple years, I can’t get enough. I absolutely love the flavor.

I usually serve them simple with some olive oil, balsamic and a sprinkle of feta cheese, but I had the time to make a big breakfast over the weekend.

I’d just picked up a few dozen eggs from Pike Valley Farm and had some Derby cheese. So I decided to toss in those green onions I bought and a few sweet slices of the beautiful tomatoes.

I have to admit that I’m awful at making omelets. They fall into the pancake category for me as far as failure vs. success. They always taste good, but rarely turn out picture worthy. It took some extra effort and careful skillet skills, but this one wasn’t half bad in looks. With the tomatoes and the sharp cheese, the flavors were some of the best I’ve had in an omelet.

There are few things better than a farm fresh breakfast on the weekend!

Farmers Market Heirloom Tomato Omelet Recipe

Farm Fresh Heirloom Tomato Omelet
4 eggs
2 tbsp milk
1 tbsp butter or olive oil
1 spring onion, sliced (reserve greens for garnish)
1 medium heirloom tomato, sliced
1/3 cup crumbled Derby-style cheese

In a small bowl, whisk together the eggs and milk. Set aside

Heat a medium skillet over medium heat and add the oil or butter. Once heat/melted, add the onion and cook for 1-2 minutes. Pour in the eggs. Allow to cook, gently scraping the sides, until it begins to firm in the middle.

Gently lay 3-4 slices of tomato on one side of the omelet and sprinkle with cheese. Use a spatula to fold over the other side. Cook for 30 to 60 more seconds to melt the cheese. Slide onto a plate and garnish with the onions.

Enough for two. You can cut one omelet in half, or cut the ingredients in half and make two omelets.

Easy Heirloom Tomato Omelet Recipe

 
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Strawberry Pecan Pancakes

May 15, 2011

Here come the strawberries! I say that with excitement and a fair amount of warning. Excitement because our fridge is overflowing with little red bites of sweetness and warning because recipes may be very strawberry-centric for a while.

See this container? Take that times about five. And that’s just within the last week with many more to come. Awesome, right?

Strawberry Pecan Pancakes | Fake Food Free

After some discussion we decided not to make jam this year. I made a ton of peach jam last year and even after giving most of it away, we still have too much. With the amount of sugar added to it, we find that we just don’t eat it that often so we think strawberry jam isn’t the way to go for us this year.

But, pancakes, ice cream, salads and bowl after bowl of fresh sliced berries? Yeah, that will work. All the extras will be frozen for use in baked goods and smoothies later this year.

Let’s start with these pancakes. They begin with a base of white whole wheat flour and ground flax seed. Strawberry puree adds the seasonal flavor and chopped pecans give you a bit of a crunch in each bite. Top with chopped fresh berries and maybe a little maple syrup and breakfast is complete.

Strawberry Pecan Pancakes | Fake Food Free

I think I’ve mentioned this before, but I do have to give my husband credit for the beautiful griddle job on these tasty cakes. I can mix up a good batter, but when it comes to actually cooking pancakes I am a destroyer. I burn them every time. So this recipe was very much a group effort complete with pugs swiping a few pieces of strawberry that fell on the floor during the process.

Strawberry Pecan Pancakes | Fake Food Free

Strawberry Pecan Pancakes

Makes: 6 pancakes

Ingredients

 

1 large egg, slightly beaten
1 cup whole or 2% milk
1 tablespoon mascavo sugar
2 tablespoons ground flax seed
1/3 cup fresh strawberries, pureed
½ cup pecans, chopped
3 teaspoons baking powder
½ teaspoons salt
1 cup white whole wheat flour
Virgin coconut oil for the griddle

Prep

In a mixing bowl, whisk together the egg, milk and sugar. Stir in the flax seed, strawberry puree and pecans. Next mix in the baking powder and salt. Gently stir in the flour until all ingredients are combined.

Heat a griddle over medium to medium-high heat. Add about a teaspoon of coconut oil, if desired. Work in batches and drop the batter by a heaping ¼ cup into the skillet. Once the batter begins to bubble, flip and cook the same amount of time on the other side. Serve warm with fresh strawberries and maple syrup. 

Strawberry Pecan Pancakes | Fake Food Free
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  
 

Apricot Cranberry Bars: The Quest for a Pre-Run Snack

May 10, 2011

I’m on a bit of a mission. I need to find a bar (preferable one I make) that works as a pre-run snack for me. As you know if you do any kind of exercise, especially running, once you find something that works, you stick with it. Works meaning it’s easily digested and doesn’t cause you any belly problems during the activity.

Unfortunately, what has been working for me in the past are packaged bars which also have soy protein isolate in them, something I really would like to cut out of my diet completely. Other bars that don’t contain it often have too much fat (usually as nuts) in their base and they don’t settle well.
So something dawned on me this past weekend when I was eating a few bites of what has become my standard running snack. The cookies I made last week were likely no different in nutritional make up than the bar I had in my hand. In fact, I would consider them better.
Simply put, I can do this. I can make my own bar that works well with my running. I just need a few tries and may waste a few ingredients along the way.
This is my first attempt. I thought they’d have a little too much fat in them, but I had one before my 3 miles this morning and all went well. They aren’t the exact texture I want as they baked up a little cakeier than I’d like, but I expected that with the ingredients I used. This was just a start.
That being said, regardless of whether they will prove to be a pre-run snack, these bars are downright tasty as a breakfast. They have just the right amount of sweetness, but they are hearty and filling with the nuts and oats.
Apricot Cranberry Bars
½ cup virgin coconut oil
¼ cup Demerara sugar
¼ cup local honey
1 egg
½ tsp baking soda
½ tsp salt
1 cup white whole wheat flour
½ cup rolled oats
¼ cup dried cranberries
¼ cup dried apricots, finely chopped
½ cup nuts, chopped (I used almonds and walnuts)

Preheat the oven to 375 degrees F. Grease an 8 x 8 inch pan lightly with coconut oil. In a mixing bowl, blend the coconut oil, honey and sugar on medium-high. Continue to blend for about 3 minutes. Blend in the egg. Add the baking soda and salt.

Gradually mix in the flour and oats just until combined. Finally stir in the fruit and nuts. Pour the batter into the prepared pan and spread evenly. Bake 15 to 20 minutes or until the bars are browned and a toothpick inserted in the center comes out clean. Makes 10 to 12 bars. 

Mint Julep Scones

April 29, 2011
 
Mint Julep Scones | Fake Food Free | A classic Kentucky Derby cocktail turns breakfast pastry in this treat!

There is Derby fever in the air around here. Regardless of whether you care a thing about horse racing it’s difficult not to get sucked in. Store fronts display their fanciest hats and dresses, favorites and racing stats are being discussed at the water cooler, roses are the flower of choice and here comes the bourbon!

We celebrated a few Derby days in Brazil which was then followed by watching it in a hotel room last year since it was the same weekend as my husband’s marathon. Fortunately this year the Flying Pig is this weekend so we will have our big race done and we can adequately celebrate next weekend.

It’s likely no surprise that the food and drink are the best part of Derby for me. This time of year really brings out the culinary history throughout Kentucky. One of those things rich in Kentucky history is the Mint Julep.

I learned that if you ask Kentuckians if they like Mint Juleps, most will tell you no. However, they will drink them anyway on the first Saturday in May.

I don’t tend to follow the crowd, though, because I happen to love a good Mint Julep. I think the key is fresh mint from your own garden and high quality bourbon. It also doesn’t hurt if you have my husband as your bartender because his are, hands down, the best.

In case you are unfamiliar, a Mint Julep is a cocktail of bourbon and simple syrup that has been infused with mint served over finely crushed ice. You have to make your own simple syrup, though. Or find someone to do it from scratch for you. That’s the only way to drink them.

I have my mind on mint julep flavors and spring just wouldn’t be complete without my favorite breakfast pastry – the scone. So this is the first of Derby-inspired recipes I hope to post until the big day arrives.

Mint Julep Scones | Fake Food Free | A classic Kentucky Derby cocktail turns breakfast pastry in this treat!
These will win over anyone, Mint Julep fan or not. They also make a lovely addition to your Mother’s Day brunch menu. Not to mention they are going to taste so good after the Flying Pig Half Marathon on Sunday!
 
Mint Julep Scones | Fake Food Free | A classic Kentucky Derby cocktail turns breakfast pastry in this treat!

Mint Julep Scones

Makes: 6 scones

Ingredients

½ cup pecans, chopped
3 tbsp Kentucky bourbon
1 ¼ cups white whole wheat flour
2 ¼ tsp baking powder
3 tbsp mascavo sugar (or brown sugar)
½ tsp salt
5-6 mint leaves, finely chopped
¼ cup cold unsalted butter, cubed
½ tsp pure vanilla extract
½ cup 2 % milk
Demerara sugar for topping

Prep

Preheat your oven to 375 degrees F. Place the pecans in a small dish and cover with the bourbon. Set aside.

In a mixing bowl, combine the flour, baking powder, mascavo sugar, salt and mint. Add the butter and use a pastry blender or two knives to blend until the butter is pea-sized and well incorporated into the flour.

Stir in the vanilla, milk and pecans with the liquid. Turn the dough out onto a floured surface and gently shape into a circle about ½ to ¾ inch in thickness. Gently press about 1 to 2 tbsp of Demerara sugar into the top. Cut into 6 equal pie-shaped wedges.

Place on an ungreased baking sheet. Bake for 15 to 17 minutes or until the edges are browned and the center is firm. 

 

Baked Egg Cups with Asparagus and Kale

April 12, 2011

These easy baked egg cups are a perfect way to use up produce from the garden for a protein-packed breakfast!

Baked Egg Cups with Asparagus and Kale Recipe | Fake Food Free

A few weeks ago, when the temperatures were still well into the freezing range, I was checking out the garden and thinking about my plan for planting this summer. I hadn’t paid much attention the raised bed of greens we planted last fall. It had been so hot that nothing grew so I just let it be.

That day I just happen to look down and see a bit of green. I thought – wow, that kind of looks like new growth. Turns out, it was. The kale from last fall came back this spring and it has loved the cooler temps!

Asparagus and kale from the garden 
 

Soon after the kale, came our first round of asparagus. The plants are two years old now so this year we’ve been able to harvest some for the dinner table. Three bunches so far.

I am loving this sign of new life. Lately, I’ve been a bit uninspired in the kitchen. I can’t seem to come up with any new ideas and at times I’ve felt a bit like not cooking at all.

That was until the green goodness starting showing up. Soon behind these are all the blooming strawberry and blackberry plants.

Armed with asparagus, kale and so far from the herb garden, thyme and chives, I decided to try and use up some of the eggs I got from a local homesteader and friend. Baked eggs seem to be popular this spring so I did my own twist on this tasty breakfast or brunch dish.

Baked Egg Cups with Asparagus and Kale Recipe

It turns out these are great for snacks and dinner too. They are full of greens and the herbs are definitely the shining star, or at least as much as they can be next to those bright orange, farm fresh egg yolks. It was only after making them that I realized everything I had added was either from our garden or a local producer except for the milk, salt and the butter I used to grease the muffin pan.

Baked Egg Cups with Asparagus and Kale
Makes 8
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Ingredients
  1. 1 ½ cups finely chopped kale leaves
  2. 2/3 cup finely shredded cheese (I used St. Jerome)
  3. 6 large eggs
  4. 1/3 cup milk
  5. 2 tablespoons fresh chives, chopped
  6. 2 teaspoons fresh thyme, chopped
  7. 1 teaspoons fine sea salt
  8. Eight 1-inch pieces asparagus
Instructions
  1. Preheat the oven to 350 degrees F. Grease a muffin pan with butter or the oil of your choice. Divide the kale and cheese evenly between the 8 muffin cups.
  2. In a bowl, whisk together the eggs and milk. Add the chives, thyme, and salt. Pour the egg mixture into the muffin cups, dividing it evenly. Place a piece of asparagus on top of each cup.
  3. Bake for 15 to 20 minutes or until the eggs are set in the center and slightly browned on the edges. Cool for 2 to 3 minutes, remove from the pan and serve.
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Baked Egg Cups with Asparagus and Kale Recipe

Doodles with Bourbon, or a Day in Central Kentucky

February 28, 2011

Whether you drink it or don’t, love it or hate it, welcome it or ban it, there is no denying that bourbon holds a significant part of Kentucky’s history. Much more than fried chicken, despite the fact that when I tell someone I live in Kentucky, fried chicken is the first thing they mention. Even before horses, I might add.

Bourbon is something that truly puts Kentucky on the map and for good reason. The making of this spirit is quite an art that has been passed down for generations.  Ninety-five percent of all bourbon produced comes from right here in central Kentucky.

This weekend we had a birthday to celebrate, my husband’s. When deciding what he would like to do in honor of the big day, he quickly mentioned continuing The Bourbon Trail. Thus far, we have been to Woodford Reserve, Maker’s Mark, and Buffalo Trace (even though they don’t take part in the actual Bourbon trail promotion). This time we wanted to see Wild Turkey and Four Roses.

I’ll tell you a little about our day as well as sum up the one distillery you shouldn’t miss if you are in central Kentucky. First, however, let me tell you how we started our day.

Yes, let’s get to the food.

Doodles, in addition to its cute name and artistic roosters, resides in a building that was once home to a gas station. This is evident by the restrooms on the outside of the building.

It was then a liquor store and finally became a restaurant focused on serving mostly local, organic food with a slight New Orleans flair.

It’s difficult to find a word to describe Doodles. Unique, cute, original, whimsical, gourmet, old-fashioned yet trendy – they just don’t cut it. This place is all those things and more!

We were greeted by the most helpful hostess I’ve had the pleasure to meet and selected our meal from the menu board. We had studied it online so we knew what we wanted going in. Although the daily specials of a twist on a breakfast Monte Cristo and the French toast casserole were tempting.

For drinks we settled on cups of bottomless fair-trade, organic coffee. It should also be noted you can upgrade to a French press for two with coffee roasted in nearby Paris, Kentucky by Caffé Marco.

First came the beignets, coated in powdered sugar, deep fried to perfection as not to be heavy and greasy, but light and fluffy. I told my husband I could swing in for a couple baskets of these and some coffee on occasion and be a completely happy camper.

Oh, but my taste buds (and my eyes) were in for so much more.

Soon an artistic display of Huevos Rancheros came to the table. Being such a connoisseur of Kentucky farm fresh eggs, if there is such a thing, I had no doubt these were the real thing. Just look at those yolks.

They sat atop a flavorful pile of black beans and crisp corn tortillas. All was topped with red and green salsa, sour cream and a wedge of lime.

My husband went for the Corned Beef Hash with equally beautiful eggs on top. The hash was full of flavor and melted in your mouth. Alongside was a light and fluffy biscuit complete with Kentucky jam.

We left the place smiling contently and planning when we could return. Just remember – breakfast, lunch, brunch in Lexington – Doodles. You won’t be disappointed.

So with full bellies we took a drive out to the Wild Turkey distillery to begin the bourbon tasting.

I loved the sign driving in, but I do have to say that this particular tour was a bit…eh. Our tour guide was great, very knowledgeable which sometimes is not the case on these tours. We watched a video and got to see the storage facilities, but they have just doubled their production and the new facilities are not yet open for tours. In addition, they bottle out of state.

So lots to learn, but not much to see. Well, except for the warehouse. If you have never been inside a bourbon warehouse, put it on your to-do list.

All that goes into rolling the barrels, lifting them to higher rows and aging the barrels all in a piece of history that, let’s be honest, looks like it might tumble due to age, is pretty amazing. Then of course there is that wonderful aroma, deemed the angel’s share.

We saw barrels approaching 12 years of age next to brand new ones rolled into the warehouse the week prior. The whole process is intriguing.

A few interesting things we learned is that 50% of the bourbon Wild Turkey makes is exported outside the US, mostly to Australia and Japan. When we were in Ireland we took the Jameson Whiskey tour and learned their whiskey is aged in bourbon barrels from Kentucky. Our guide told us that they hold a contract with Jameson so the barrels used there are likely from Wild Turkey.

Small world in terms of spirits.

After a tasting, at which we took advantage of trying the single barrel and rare varieties, we headed to our next stop. I might add that being out at the distilleries on a Saturday provides a fun time to eavesdrop. Many people are out just to do the distillery tours in the area and come from all over the US as well as abroad.

Four Roses was our next stop and I was really excited about this one. This bourbon has been around for a while, but when we first moved to Kentucky they didn’t offer tours. We quickly learned the reason for this. For several years the bourbon was only exported to areas such as Europe and Japan. Although it was made in Kentucky, none was to be found in the States until it returned just a few short years ago after the brand had a change in parent companies.

The Spanish mission style buildings are well equipped for a tour and here you will get the real thing. We were able to see the fermenters and smell the mash. The only drawback is no aging of barrels or bottling is done on site, but it was still a great tour nonetheless.

Here we were able to try all three varieties. We really like Four Roses for high end bourbon and picked up a single barrel bottle with a couple glasses with the four roses etched in the bottom.

After our tours my husband and I brought up the fact that one really does have to do almost all the tours along the Bourbon Trail to understand the entire process of bourbon making. Because the distilleries utilize different parts of the state for different processes it is difficult now to see all these steps at one single facility.

That being said, if you do want to see it all in one place, get a good explanation of bourbon history and understand what high quality, small batch bourbon is all about go to Woodford Reserve. We have done this tour twice since living in Kentucky and it is far and away our favorite.

So if you make it to central Kentucky in the near future drop me a note. I’ll meet you at Doodles!

January in Food

February 2, 2011

Last year I started off strong with a commitment to a Project 365 of food where I photographed something edible or drinkable that ate or saw each day. Well, almost each day. I went strong through July, dwindled, tried to pick it back up in October, and then gave up completely.

Despite my inability to finish the full project last year I am trying once again in 2011. It’s fun to look back and see what I’ve eaten and more importantly it forces me to practice with my camera.

Not that I don’t want to practice, but knowing I need to take a food shot forces me to make time. I often let other things get in the way even though I’d rather have my camera in hand. It also allows me to do a bit of a post recap for the month which I hope is fun for you.

I’m not expecting to get a shot every single day, but with 22 photos I didn’t do so badly this past January. It will be easier and easier as the days get longer and the fresh foods get more plentiful.

So here you have the January 2011 recap!

Millet in coconut milk with pecans and mascavo sugar
Honey Pecan Baked Brie
Homemade Butter Pecan Ice Cream
Buffalo Turkey Sandwiches with Yogurt Celery Spread
70% Dark Chocolate (and the day I got my new lens!)
Roasted Acorn Squash and Garlic Pizza
Pimento Cheese Burger from Boone Tavern Restaurant – Berea, KY
Local, Pastured Prosciutto from Marksbury Farm Market
Fetzer Cabernet in our Alltech FEI WEG souvenir glass
Manner Cookies with some backwards packaging
Traditional Chocolate Chip Cookies
Spinach Dhal
Fiery Peanut Butter Cookies
Steel Cut Oats with Pecans and Maple Syrup
Starbucks Apple Bran Muffin – Road Trip Breakfast
John’s Cocoa-Coffee Brownies
Prosciutto Grilled Cheese with Tomato Soup
Kale and Bacon Quiche
Potato Soup
Selection of Local Meats at Marksbury Farm Market
Roasted Pumpkin
Mujadara – Lentils, Rice & Onions

Peach Baked Oatmeal

January 31, 2011

   Peach Baked Oatmeal | Fake Food Free

I’ve hit that point in the winter when the freezer digging begins. I’m about out of tomatoes and chicken stock, and making mental notes to myself that I need to freeze more during this coming summer.

During this process, I also end up uncovering a few things I had forgotten about. For example, this weekend I found a couple white peaches I bought last July from a local orchard. Instead of letting them go bad before I could use them up, I peeled, chopped and froze them thinking I’d add them to a pie or other dessert this winter.

When I found them the first thing I thought of was baked oatmeal. I’ve been seeing it all over blogs lately, but have yet to make it myself. I thought the peach would make a nice variation to the apple, cinnamon and maple varieties I’ve come across.

I used a recent recipe I found at Two Peas and Their Pod and adjusted it so that I could use my peaches and my favorite varieties of cane sugar. I cut the liquid back a bit to account for the peaches, but I may have cut it back a little too much. My baked oatmeal came out almost like a cross between an oatmeal bread and cookie. However, this morning when I poured about 3 tablespoons of milk over it before heating it up in the microwave, it was perfect. Hearty and filling.

Peach Baked Oatmeal | Fake Food Free

 

It’s only slightly sweet so I paired it up with just a dollop of my homemade peach jam. Maple syrup would work well, too. Then, as with most of my breakfasts, it had to be topped with some chopped walnuts.

I’m now a huge fan of baked oatmeal! It’s perfect to have on hand for busy mornings.

Peach Baked Oatmeal

Adapted from Apple Cinnamon Baked Oatmeal by Two Peas and Their Pod

Makes: 6 servings

Ingredients

Peaches
2 peaches peeled, pitted and chopped (defrosted if frozen)
1/8 cup water
1/8 cup Demerara sugar

Oatmeal
3 cups rolled oats
¼ cup mascavo sugar (or any evaporated cane sugar)
1 tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp salt
½ cup milk
½ cup water
2 egg whites
1 tsp vanilla

Prep
 
In a sauce pan, combine the peaches, sugar and 1/8 cup water. Bring to a low boil and cook, stirring often, until peaches are broken down and sauce is thickened, about 10 to 15 minutes. Set aside to cool.
 
Peach Baked Oatmeal | Fake Food Free
Preheat the oven to 350 degrees F. In a large bowl, combine the oats, mascavo sugar, baking powder, cinnamon and salt. In a separate bowl, whisk together the milk, ½ cup of water, 2 egg whites and vanilla. Stir the wet ingredients into the dry ingredients and mix well.
 
Slowly stir in the cooled peach mixture. Spoon the oatmeal into a greased casserole dish and spread evenly. Bake for 20 minutes. Serve warm. To serve leftovers, add 3 tablespoons of milk before reheating in the microwave. 
 
Peach Baked Oatmeal | Fake Food Free
 
 Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out. 
 

Cranberry Oat Bars

November 21, 2010

Happy Thanksgiving week!

There will be plenty of cooking going on in a few days, but I had to start in on the celebrating this weekend by pulling out some cranberries!

Thanksgiving would not be complete without cranberries for me. It is one fruit that I really missed while we were living in Brazil despite my access to a tropical fruit wonderland at the time. I just really missed that tart, tangy flavor that only belongs to the cranberry.

I eat dried cranberries almost every day and I stock up on the fresh during this time of year keeping them in the freezer until I’m ready to make a recipe like this one.

I’ve made these oat bars before, substituting different fruits. The original is made with blueberries and it came from Bryant’s Blueberries, a farm just outside of Louisville, KY. I’ve modified it over time using whole grain flours and a variety of sugars.

You can use just about any berry with these as well as peaches. This time of year, the cranberry is perfect. These bars are sweet enough for dessert, but wholesome enough for breakfast.

Cranberry Oat Bars
Adapted from Blueberry Oat Bars, Bryant’s Blueberries

1 ¾ cups old fashioned oats
1 ½ cups white whole wheat flour
¾ cup muscovado sugar
½ cup walnuts, chopped
½ tsp baking soda
¾ cup unsalted butter, melted
2 cups fresh or defrosted cranberries
½ to ¾ cup demerara sugar
2 tbsp water
1 tbsp arrow root powder
1 tbsp lemon juice

Preheat the oven to 350 degrees F. In a medium bowl combine the oats, flour, muscovado sugar, nuts and baking soda. Pour in the melted butter and stir to mix well. You should have a moist, but crumbly mixture. Reserve about ¾ cup of the mixture.

Grease a 9 x 13 inch baking dish. Press the remaining oat mixture into the baking dish. Spread it evenly and press it firmly into the pan. Bake for 10 minutes.

In a sauce pan combine the cranberries, ½ cup of sugar (add more if you want it sweeter) and water. Bring to a boil, then simmer, covered for about 2 minutes. Stir to break up the berries.

Stir together the arrow root, lemon juice and water to make a paste. Add the paste to the cranberries and stir until the fruit is thickened. Remove from heat.

Spread the fruit over the oat crust leaving just about a ¼ inch edge on all sides. Crumble the reserved topping evenly over the fruit. Bake for 18 to 20 minutes or until the edges of the crust begin to brown. Cool the pan on a wire rack. Once cooled completely, cut into bars. Makes 15 bars.

Bourbon Sweet Potato Waffles with Maple Cinnamon Butter

November 14, 2010

Bourbon Sweet Potato Waffles with Maple Cinnamon Butter | Fake Food Free

Towards the end of last week we were able to catch up on the DVR. One show we’ve been anxiously awaiting was the recent Iron Chef America episode on the Food Network. While I didn’t intend to keep with the theme of my last post, the secret ingredient just happened to be bourbon!

Since I still have some sweet potatoes from my Dad’s garden in the kitchen, I perked up when I saw that Iron Chef Cat Cora was roasting some sweet potatoes for one of her dishes. The final creation was a bourbon sweet potato waffle.

Can you guess what I made for Sunday breakfast this weekend?

I used a combo of whole wheat flour, white whole wheat flour and maple syrup to make a hearty, slightly sweet waffle. A little nutmeg and cinnamon in the batter gave it a mild holiday flavor.

Bourbon Sweet Potato Waffles with Maple Cinnamon Butter | Fake Food Free

I decided to top it off with a simple, sweet butter made with cinnamon and maple syrup. If you add the butter when the waffles are warm, it will melt down into a cinnamon sauce and you won’t need any additional syrup at all.

Bourbon Sweet Potato Waffles with Maple Cinnamon Butter | Fake Food Free

 
Bourbon Sweet Potato Waffles
 
Makes: 6 to 8 waffles
 
Ingredients
 
2 tbsp unsalted butter
1 cup whole wheat flour
2 cup white whole wheat flour
1 tbsp baking powder
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1 tsp salt
2 cups milk (any variety)
2 large eggs
1 tsp pure vanilla extract
¼ cup maple syrup
2 tbsp bourbon
¼ cup mashed sweet potato

 

Prep

Preheat your waffle iron and melt the two tablespoons of butter. This will be used to brush on the iron before cooking the waffles.

In a large bowl, sift together the flours, baking powder, nutmeg, cinnamon and salt. Set aside.

In a separate bowl, whisk together the milk, eggs, vanilla, maple syrup and bourbon. Whisk in the sweet potato vigorously to break up any clumps.

Slowly add the dry ingredients to the wet ingredients, stirring gently to incorporate. Once the batter is mixed, brush butter on the waffle iron and pour by ¼ to 1/3 cup portions onto the hot waffle iron. Cook about 3 to 4 minutes, until the waffled is puffed and slightly browned. Makes 6 to 8 waffles. Top with maple cinnamon butter when warm. (recipe below)

 
Maple Cinnamon Butter
 
Makes: About 1/4 cup 
 
Ingredients

½ stick unsalted butter, softened
2 tsp maple syrup
¾ tsp ground cinnamon

Prep

Stir all ingredients together until combined. You can also use a small food processor to blend the ingredients. Add more cinnamon or syrup to taste if desired. Makes about ¼ cup.

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