Category Archives: Breakfast

This is the category for all breakfast related recipes

Buddy’s Fresh Fruit Syrup

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This is how I make fruit syrup, I make it either fine (strain out the seeds) or original, depending on what fruits I use and whether or not the seeds impact the flavour or not

Servings: Makes about 4 cups
Cooking Time: 90 minutes
Preheat Oven: Not Applicable
Ingredients:

 

  • 5 cups fresh fruit
  • 3 cups water
  • 1 cup sugar
  • 1 lemon
Instructions:

 

  1. Zest and chop one lemon peel. Then juice the lemon, and set both zest and juice aside.
  2. Place fruit and 1 cup of the water in a medium pot. Using a potato masher, crush the berries.
  3. Over medium-high heat, bring the berries and water to a boil, then lower the temperature to medium-low. Simmer berries for 15 minutes, stirring occasionally. They will darken considerably.
  4. Remove pot from heat and ladle berries into a fine sieve set over a heat-proof bowl or measuring cup.
  5. Wash out your pot, then add the remaining 2 cups of water, lemon peel (not juice yet), and the sugar. Bring to a boil and boil rapidly for about 15 minutes until the mixture thickens (or reaches 107°C | 225°F).
  6. Add fresh fruit juice and 2 tablespoons lemon juice and stir to combine. Boil another minute or two. Remove from heat and allow to cool.
  7. Use a hand mixer (I use a Kenwood Wizard) to mulch the syrup into the consistency I want – heavy for smooth or light for natural
  8. Using a funnel, pour syrup into clean jars. Top with lid and store in the refrigerator for up to six months.

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Types of Eggs Benedict

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Found this on Wikipedia when writing my Hollandaise Sauce recipe and thought it handy enough to keep here and add as I make stuff

Eggs Benedict Variations:
    • Eggs Blackstone: substitutes streaky bacon for the ham and adds a tomato slice.
    • Eggs Blanchard: substitutes Béchamel sauce for Hollandaise.
    • Eggs Florentine: substitutes spinach for the ham or adds it underneath. Older versions of eggs Florentine add spinach to poached or shirred eggs.
    • Eggs Mornay substitutes: Mornay (cheese) sauce for the Hollandaise.
    • Eggs Atlantic, eggs Hemingway, or eggs Copenhagen (also known as eggs Royale and eggs Montreal in New Zealand): substitutes salmon (or smoked salmon) for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom. This is also known as “eggs Benjamin” in a few restaurants in Canada.
    • Huevos Benedictos: substitutes either sliced avocado or Mexican chorizo for the ham, and is topped with both a salsa (such as salsa roja or salsa brava) anda hollandaise sauce.
    • Eggs Hussarde: substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
    • Irish Benedict: replaces the ham with corned beef or Irish bacon.
    • Dutch Benedict: replaces the ham or bacon with scrapple. Popular in the eastern region of Pennsylvania.
    • Eggs Hebridean: replaces the ham with black pudding,[20] often from Stornoway.
    • Eggs Cochon: a variation from New Orleans restaurants which replaces the ham with pork “debris” (slow roasted pork shredded in its own juices) and the English Muffin with a large buttermilk biscuit.
    • Black Benedict: My own creation substitutes German Smoked Black Forest Ham for the ham.

I’ll keep adding as I find / think of stuff, if you know of some, please let me know

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Hootenanny Pancakes

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Jason’s mom used to make these when I was growing up, I was so excited when I found this recipe online… Such a treat – Zoey is such a fan, we make this regularly and it is ALWAYS on the list when people stay over

Ingredients:

 

  • 1 c. white flour*
  • 1 c. milk
  • 6 eggs
  • 1/4 c. butter**
  • Corn Syrup – 1/2 Cup
Instructions:

 

  1. Put butter in 9″ x 13″ baking dish, set in 425f or 220c degree oven to melt.
  2. Beat flour, milk and eggs.
  3. When butter is melted, pour batter into it, put back in the oven and bake for 25 minutes.

This is best served with a fruit sauce, but we like it with syrup as well.

This recipe doesn’t work very well with Whole Wheat.

*Can be made with rice flour for a gluten free pancake, it doesn’t poof up much, but is still very good.

**Olive oil works great, and just has to be heated in the oven, but you will need to put some salt in the batter if you don’t use the butter– I think about 1/4 tsp. salt.

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Blender Hollandaise

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Wow, I did it! I make hollandaise and it was great! Far better than store bought!

I looked at a few websites for inspiration and help then added my own bits…
Special shout to two main sites

  1. Classic Hollandaise
  2. Easy Blender Hollandaise Sauce

This consists of two recipes that have been combined: Water Reduction and Blended Hollandaise

All and all, grand and would definitely make it again – made outstanding Black Benedict (my invention, substitute German Black forest smoked ham – a bit like Smoked Parma Ham – for the traditional ham) for me and Eggs Hemingway for Zoey

Water Reduction:

Prerequisite for Hollandaise
The Water Reduction gives Hollandaise Sauce its unique flavor (otherwise it’s just lemon butter, which is good, but not traditional Hollandaise)
Ingredients:
  • 1 tablespoon minced shallot | 1st pass I used about 2″ of Leeks roughly chopped
  • 10 or so peppercorns, cracked
  • crumpled bay leaf
  • lemon thyme
  • 1/4 cup good vinegar, I used White Wine Vinegar
Directions:
  1. Combine the shallot, cracked pepper, bay leaf, salt and vinegar in a pan and simmer it till it’s dry (you’ll sometimes see this referred to as sec, the French term).

    (Original authors comment: This is the reduction taken to sec. All the strong acidity is gone, leaving only the flavors, and a little caramelization in the pan.)

    (Buddy comment: even though you don’t use oil in the pan, it does start to brown and “stick”, this is good, just keep the heat down, as per the authors comment, it did still taste vinegary but that was important, also, I used 2 Tbsp of lemon juice and it was too lemony, might adjust it to one next time)

  2. Add water to the pan, about a quarter cup. Bring it to a simmer, and strain it into a sauce pan.

Hollandaise

Ingredients
  • Water reduction (keep hot)
  • 3 egg yolks
  • lemon juice to taste (1 to 3 teaspoons)
  • 8 ounces (two sticks) of butter melted in vessel you can pour it from in a thin stream (I only used about 5 ounces the first time as we were short on butter – still excellent though
  • three-fingered pinch or 1/2tsp salt
  • 1/8 tsp cayenne to taste (optional)
Directions:
  1. Melt the butter slowly in a small pot (I just covered it with a dish and microwaved it then stirred it). Try not to let it boil – you want the moisture in the butter to remain there and not steam away (Or you can blast it again in the microwave just prior to adding it for blending).
  2. Add the egg yolks, hot water reduction (microwave it just prior to adding so it is awfully close to boiling hot), lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
  3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
  4. Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
  5. Once sauce is complete, I microwaved it for about 30 seconds then whisked it to get the thick consistency that normally comes from a restaurant

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10 Common Pancake-Making Mistakes—and How to Avoid Them

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I was making buttermilk pancakes for Zoey the other day as I think it is only appropriate that the American makes pancakes and not crepes!

But that is when it dawned on me that, based on my past performances, I wasn’t necessarily the best to demonstrate this (I don’t even like pancakes). However, I found this and it made a huge difference, I recommend giving it a peruse and take it or leave it. Normally, I would just jump in and make it up as I go along but that didn’t work with pancakes but this did, the only other point to add is don’t make it too hot and definitely clean out the pan from time to time.

This is a short and informative read, I suggest learning this, then deciding what bits to ignore and make your own…

So without further ado…
10 Common Pancake-Making Mistakes—and How to Avoid Them

While the recipe can’t be ignored, thank you Danielle Walsh for contributing to my first successful “wow factor” buttermilk pancakes.

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