Beginner Gourmet: Lemon Poppyseed Muffins

Archive for the ‘Brunch’ Category

BEGINNER GOURMET: LEMON POPPYSEED MUFFINS

Posted by Maggie Brooks on 8/31/2011 at 10:40AM | No Comments

There are certain types of recipes that I keep in my back pocket for clutch baking situations. These recipes need to be simple and use ingredients that 90 percent of people will have on hand. A solid muffin recipe is at the top of my must-have list and lemon poppyseed muffins are always a big hit (just ask my colleagues who got a taste).

The method to making muffins is the same as making banana walnut bread or any other quickbread. Just be careful to only mix until fully incorporated and you’ll have perfect muffins every time.

Ingredients

2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter, at room temperature
1 c. sugar
2 large eggs
1 – 8 oz. container sour cream
3 tbs. lemon juice
1 tbs. lemon zest
2 tbs. poppyseeds

Preheat oven to 350 degrees. Line a 12-cup muffin tin or spray with nonstick cooking spray.

In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.

FROM SCRATCH: STICKY BUNS

Posted by Maggie Brooks on 7/19/2011 at 10:00AM | 1 Comment

Making bread and pastries from scratch may seem like a daunting task, but with a few tricks and a little patience, the reward of sinking your teeth into a plush, homemade sticky bun is worth it. This recipe comes from a couple of different places. The dough is a basic sweet yeast dough I’ve adapted from America’s Test Kitchen, and the sticky smear is a simple concoction I worked with in culinary school. If you want to make them ahead of time, these reheat beautifully in the microwave covered with a damp towel for about 40 seconds or covered with foil in the oven until bubbly and gooey.

I ATE THIS: ROUND TWO BRUNCH AT LOLITA

Posted by Tanya Pai on 6/17/2011 at 10:00AM | No Comments

Photo courtesy of lolitaboston.com

My curiosity about Lolita was first piqued when I read Amy Traverso’s review back in March. So when I heard that the place had begun serving a “Round Two” brunch, targeted at party folks who wanted to keep the Friday night fiesta going, I saw the perfect opportunity to practice one of my favorite hobbies: day drinking.

Thanks to a press release’s promise of a “debaucherous Saturday brunch” I’d expected tables crammed with twentysomethings forcing down tequila shots as techno bumped over the speakers. Instead, when we arrived at noon the place was entirely empty. That didn’t dissuade us from getting the party started with some specialty cocktails. The cucumber watermelon mojito was all things refreshing and delicious. For those with expensive tastes, there’s what must be the priciest margarita in town: the $100 Liquid Gold with Don Julio 1942 (though why anyone would put aged sipping tequila into a mixed drink is beyond us). A word to the wise: The “Bloody Maria” comes with a bacon garnish, which isn’t listed on the menu and came as a shock to my vegetarian friend who ordered it. A request for a tequila sunrise (not on the menu) prompted a display of the encyclopedic tequila menu, which is organized by flavor notes and fully three times as long as the food menu.

The food itself is mostly standard brunch fare with a slight twist. Instead of pancakes, it’s “¡Red Velvet Pancakes Gigante!” Rather than regular French toast, you can order a giant cinnamon bun soaked in custard, served with an ominous-sounding “bun drizzle.” Hint: Order anything that comes with the red chili home fries, and ask for a side of the house hot sauce — a mango-habanero concoction served in a cork-stoppered red glass bottle. Fresh fruit ceviche (basically fruit salad) was served in a hollowed-out pineapple half, though pineapple was mysteriously missing from the mix. We solved that mystery when my “Naughty Pineapple” cocktail arrived at the table. Crammed with chunks of fresh fruit and packing heat from serrano chilies, it was easily the best part of my brunch — I’d go back for that alone.

It seems, overall, that cocktails are what Lolita does best. And about halfway through our second round of testing that theory, another party showed up — with a toddler in tow. He chattered and cooed as we stared uncomfortably into our icy drinks. Debaucherous brunch? Maybe we’ll plan our next visit during nap time.

Round Two Brunch is served Saturdays, 10 am-4 pm; Lolita, 271 Dartmouth St., Boston, 617-369-5609, lolitaboston.com.

FROM SCRATCH: ASPARAGUS AND SMOKED SALMON FRITTATA

Posted by Maggie Brooks on 6/14/2011 at 10:00AM | No Comments

Father’s Day is just around the corner and while brunch options are endless in this city, why not skip the buffets and go for home field advantage with a Father’s Day Frittata? This version is a popular one with my dad but you can mix and match your favorite summer veggies to make your father’s favorite (like squash and zucchini or spinach and bell peppers). Make sure you have an oven safe nonstick skillet and if the handle has rubber on it, double wrap it in foil and it should be fine. I wrote this recipe based on a 10-inch pan since that’s what I have. But if you have a 12 or 8 inch pan you can alter the recipe to fit your pan. Happy Father’s Day!

INGREDIENTS

9 large eggs
1/4 c. milk
1 tbs dill, chopped
1/2 lb. asparagus, rough ends trimmed and cut into 1 in pieces
1 tbs extra virgin olive oil
2 oz smoked salmon, cut into thin strips

In a large bowl whisk together the eggs, milk and dill until well combined. Season with pepper. Set aside.

WHERE TO TAKE DAD ON FATHER’S DAY

Posted by Erin Byers Murray on 6/13/2011 at 1:00PM | 1 Comment

Dad, you deserve to be treated like the hero we’ve always considered you to be. Since we know the way to your heart is through your stomach, this Sunday, we’ve got a ton of options made specifically for you. Here are a few favorites we’ve lined up. All you’ve got to do is pick out the one that looks the tastiest.

View the slideshow here!

Caitlin Bueller is a contributor to Chowder.

FROM SCRATCH: RASPBERRY FRITTERS

Posted by Maggie Brooks on 5/24/2011 at 10:00AM | No Comments

I think it’s safe to say that Bostonians are doughnut people. And while doughnuts are not my regular go-to breakfast pastry, I do find it hard to pass up a crunchy fruit fritter. Fritters are fried dough that have a filling mixed into the dough (as opposed to being filled) and can be dressed up for dessert (think: chocolate dipping sauce) or made simple and delicious for breakfast.

Since I don’t deep fry much of anything, but have always wanted to try raspberry fritters at home, I went to some chefs who serve specialty doughnuts for some pointers. Jeremy Sewall, chef at Island Creek Oyster Bar, has a Boston Cream Pie doughnut on his brunch menu and says, “Doing the frying as close to the serving time as possible makes for the best doughnut. And having the proper equipment, like a thermometer, is very important.” Michael LaScola of American Seasons in Nantucket suggests: “Keep the dough cold before you fry, it helps everything cook evenly.” Chef LaScola fries up a fois gras doughnut filled with a rhubarb jam.

With their instructions in hand, I came up with this fruity fritter, which works as both a breakfast and a dessert.

Raspberry Fritters
Makes about 20 fritters

Ingredients
1 3/4 c. all purpose flour
1/2 c. sugar
2 tsp lemon zest
1 tsp baking powder
1/3 tsp salt
2/3 c. + 1 tbs buttermilk
2 large eggs, separated
2 1/2 tbs butter, melted and cooled
(1) 6 oz container fresh raspberries, rinsed and thoroughly dried
5 to 6 c. canola or peanut oil, for frying
powdered sugar

In a large bowl combine the flour, sugar, lemon zest, baking powder and salt. In a separate bowl whisk together the buttermilk, egg yolks, and butter. Slowly add the buttermilk mixture to the dry ingredients and stir until combined. The batter will be stiff, almost like a dough. In a clean dry bowl, beat the egg whites until the reach medium peaks and then fold into the batter. Lastly fold in the clean and dried raspberries. Try to keep the raspberries mostly intact, but some breakage is okay. Allow the batter to chill until the oil is hot.

In a large, heavy bottomed dutch oven add about 1 1/2 inches of oil (about 5-6 cups). Attach a candy thermometer to the side of the pot and slowly, over medium heat, allow the oil to reach 350 degrees.

Using a tablespoon or a small ice cream scoop, drop tablespoon size balls of batter into the oil and allow the fritters to fry until golden brown, turning as needed with a slotted spoon or strainer, about 4 minutes. Do not overcrowd the oil or the temperature will drop too much. Don’t worry if the raspberries on the outside turn darker than the dough, the natural sugar will caramelize faster, but they are not burnt. Allow finished fritters to drain on paper towel then top with powdered sugar and serve.

TIDBIT: BUNDLED UP

Posted by Erin Byers Murray on 5/18/2011 at 10:00AM | No Comments

Asparagus, morels, ramps, fiddleheads: signs of spring have been popping up on menus for weeks, which means it really must be happening… somewhere. But here? We were beginning to think it might elude New England altogether — until we found this little number at Sofra Bakery. The veggie turnover, a flaky bundle of asparagus and goat cheese, had us reminiscing about those super warm days (you know, two weeks ago?) and thinking there might be hope after all. Packed with savory flavors, from the super smooth filling laced with pine nuts and bits of bacon to the cream cheese dough which puffs in the oven for a texture of puff pastry, this is, bite for bite, one happy reminder that spring hasn’t totally forgotten about us. Pastry chef Maura Kilpatrick sprinkles the top with cancale, a spice mixture of fennel seeds, orange zest, and fleur de sel (so hauntingly good, you’ll be tempted to pick up a small pack of it — they sell it in house) giving each inch a subtle, salty crunch.

Unfortunately, we can’t guarantee that it’ll chase away this miserable weather but try one on a rainy day and we bet it’ll brighten your spirits.

Available at Sofra Bakery, 1 Belmont St., Cambridge, 617-661-3161, sofrabakery.com

FROM SCRATCH: CARROT CINNAMON WAFFLES

Posted by Maggie Brooks on 5/17/2011 at 10:00AM | No Comments

I believe that anytime is a great time for breakfast. It’s normal to find me eating an omelet (or cereal or oatmeal with fruit) for dinner. Who needs pasta when you can have pancakes with strawberries? Whether breakfast is a morning only situation or you could eat eggs all day, having a innocent-yet-fancy waffle recipe in your back pocket may prove fruitful for an impromptu brunch and mimosa party. I prefer these topped with a little honey, which really makes the carrot flavor pop.

Carrot Cinnamon Waffles
makes 6 waffles

1 1/2 c. all-purpose flour
2 tbs sugar
2 tbs brown sugar (light or dark is fine)
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp cloves
2 large eggs
1 1/4 c. skim milk
4 tbs butter (1/2 stick), melted and cooled slightly
1 1/2 c. finely grated carrots

Preheat a waffle iron to medium high heat. Spray with nonstick spray.

In a large bowl combine the flour, sugars, baking powder, baking soda, salt, cinnamon and cloves. In a separate bowl, whisk together the eggs, milk, and butter. Add the egg mixture into the dry ingredients and whisk until well combined. Stir in carrots.

Pour enough of the mixture onto the waffle iron until the waffle knobs are just covered, being careful not to over fill, and bake until crisp, about 3-4 minutes. Serve warm with butter and honey.

BEGINNER GOURMET: BANANA WALNUT BREAD

Posted by Maggie Brooks on 5/10/2011 at 10:00AM | 1 Comment

I find that quick breads (breads that don’t have yeast) are some of the best things to have in my arsenal of go-to ideas. They’re quick and there’s no need (get it?) for crazy equipment since everything is mixed by hand. Larger loaves can be put out for brunch or taken to the office as a shared snack (try it with some chocolate hazelnut spread), but smaller loaves make great hostess or housewarming gifts. And they truly are super quick: On a day when C and I weren’t raring to whip up a long-winded recipe, banana walnut bread was the way to go. This recipe (after the break) is a combination of two, one from Bon Appetit, the other from America’s Test Kitchen.

MOTHER’S DAY: TIME TO MAKE THOSE PLANS

Posted by Maggie Brooks on 5/4/2011 at 4:00PM | No Comments

Yes. It’s Mother’s Day. It comes around every year, but like snowfall does the MBTA, somehow the holiday always catches us by surprise. If you’re really on the ball, you already have your bouquet/chocolate/brunch combo lined up. If not, you’re probably starting to sweat. Not to worry: just click through our roundup of all things Mother’s Day: From brunch options to duckling parades, we’ve got you covered.

Archive for the ‘Brunch’ Category