Make Mother's Day brunch special with these 20 recipes from the Star Tribune's archives - Minneapolis Star Tribune

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Make Mother's Day brunch special with these 20 recipes from the Star Tribune's archives - Minneapolis Star Tribune

Make Mother's Day brunch special with these 20 recipes from the Star Tribune's archives - Minneapolis Star Tribune

Posted: 03 May 2021 05:46 AM PDT

German Puffed Pancake

"When drama emerges from eggs, flour, milk and sugar, that can be a very good thing," writes Kim Ode in 2015. "A theatrically puffed German pancake is a delicious way to lend some pizazz to a celebratory brunch. The resulting pancake has the bite of a crêpe, the loft of a soufflé, the egginess of custard and the brown shoulders of a popover." Find the recipe here.

Shakshuka

"Shakshuka, which is basically eggs poached in a peppery tomato stew, is delicious, and it has the appearance that you've fussed, but the effort you're actually investing is minimal," writes Rick Nelson in 2018. "It's one of those centerpiece recipes that never fails to impress. An easy stovetop meal, shakshuka comes together in a flash. It requires a little chopping, some simmering and a round of egg-cracking. Thirty or so minutes, and you're eating." Find the recipe here.

Bruschetta with Scrambled Eggs and Lobster

"It was the name that caught my attention: Soft eggs with lobster," writes Lee Svitak Dean in 2010. "On bruschetta, no less. Little did I know it came scrambled with cream cheese and drizzled with truffle oil. Wow. I was dazzled before I took the first bite. What came to mind after I had savored the luxurious treat at Bar La Grassa in Minneapolis, and after a few contented groans, was this: I could simplify the recipe and make it at home." Find the recipe here.

Farmers Market Frittata with Spinach and Persian Spices

"Frittatas are so versatile, forgiving and adaptable that I'm in danger of serving them way too often," writes Beth Dooley in 2019. "Perfect for brunch, lunch, as an appetizer with drinks or a light dinner, a good frittata can be served warm, at room temperature or straight from the refrigerator." Find the recipe here.

Crustless Quiche

"When making quiche, many of us struggle with the crust," writes Beth Dooley in 2019. "While it adds flavor and crunch, it takes time and is a bit messy to make from scratch. But you really don't need one. You can skip making a crust, dust a greased pan with flour, and you've got a fine breakfast, brunch, lunch or light dinner in no time flat." Find the recipe here.

Leek and Cheddar Pie

"Leeks are a workhorse in my kitchen," writes Beth Dooley in 2021. "I like to make a leek confit to keep on hand as a base for a variety of pastas, soups, stews and pilafs, to garnish chicken and pork, top off pizza, and for a quick, comforting — and pretty — tart." Find the recipe here.

Perfect Quiche

"Quiche, that culinary darling of the 1970s, suddenly seems to be appearing on menus everywhere," writes Rick Nelson in 2014. "At [the former] Empire Coffee + Pastry in northeast Minneapolis, quiche — truly impressive quiche, it must be said — has been a top seller. What the restaurant industry might not want the world to know is that this open-faced custard pie is a snap to prepare, even for novice bakers." Find the recipe here.

Perfect Scrambled Eggs

"This is a tale of a simple egg, scrambled over low heat, with just enough patience to make it perfect," writes Lee Svitak Dean in 2017. "It is not the scrambled egg of my childhood." Find the recipe here.

Four recipes where eggs take center stage

"Whatever your culinary dilemma may be, eggs are likely the answer, and for good reason," writes Meredith Deeds in 2020. "They're a quick-cooking, nutritious, inexpensive and tasty ingredient that most of us have in our refrigerators." The recipes include Crab-Stuffed Deviled Eggs; Asparagus Basil Scrambled Eggs in Parmesan Parmesan Dutch Baby with Crispy Pancetta; Skillet Bacon-Cheddar Quiche with Hash-Brown Crust; and Blueberry-Lemon Cream-Cheese French Toast Casserole. Find them here.

Al's Breakfast's Blueberry-Walnut Pancakes

"The recipe hails from 'James Beard's All-American Eats' (Rizzoli, 2016), and when it was published last spring, I remember telling Al's co-owner Doug Grina that I was happy to see his small restaurant receive such big play in the cookbook's pages," writes Rick Nelson in 2016. "Mighty Al's deserves nothing less." Find the recipe here.

Swedish Pancakes

"Swedish pancakes are to traditional pancakes as regular burgers are to veggie burgers," writes Lee Svitak Dean in 2020. "That is, they vaguely look alike (they are both round), but few diners would mistake one for the other. The Swedish version appears as thin and delicate as a crêpe, and could be mistaken for one. The traditional pancake is, well, the usual hot cake we see on the plate." Find the recipe here.

Foolproof crêpes

"Give yourself some time to practice," writes Lee Svitak Dean in 2020. "Even Julia Child says the first crêpe is a 'trial to test out the consistency of the batter, and exact amount you need for the pan, and the heat.'" Find the recipe here.

Wild Rice Crêpes with Chicken, Mushrooms and Goat Cheese

"If the idea of making crêpes feels too intimidating, let me assure you that it's much easier than you think," writes Meredith Deeds in 2017. "You don't need a special pan; a simple nonstick skillet will do. All that separates a crêpe from a pancake is that crêpes have a thinner batter and you can only make one at a time. I will warn you, though, that your first crêpe is typically doomed to failure. It usually seems to fall apart. The second one almost always works perfectly, though." Find the recipe here.

Four waffle recipes

"Summer cabin guests, your buying-a-host-gift worries are over," writes Rick Nelson in 2017. "Rather than wine, candles or some other generic, easily forgotten gesture, consider tying a ribbon around a waffle maker. It's the gift that keeps on giving. The recipients will enjoy waffles, into perpetuity, and every time they prepare waffles, they'll think of you. And those (presumably happy) thoughts could very well trigger a 'Let's invite them back' conversation. See? Everyone wins." The recipes are for Overnight Waffles; Plain-and-Easy Breakfast Quickies; Basic Buttermilk Waffles; Georgia Bits and Grits Waffles. Find them here.

Fried Bread with Greens

"When we crave a crunchy, browned piece of bread, we typically turn to our toasters," writes Meredith Deeds in 2020. "As much as toast may seem like the undisputed champion of quick and easy comfort food, it does have some serious competition — think fried bread. It's almost as easy to make as toast. All you need to do is add a pat of butter, splash of olive oil or any fat you like, even bacon drippings, to a hot skillet and brown thick slabs of bread on both sides. If this technique sounds familiar to you, it should. You've certainly done it before, most likely in the form of a grilled cheese sandwich. The concept is the same, without the cheese." Find the recipe here.

Four brunch recipes from Chicago pastry chef Gale Gand

"Breakfast is becoming the new dinner," said Gand in a 2009 story by Rick Nelson. "It's the new family gathering meal. People might not be able to always gather at the dinner table, but they still want that togetherness. They still need that." Recipes include Almond Ciabatta French Toast; Bacon-Green Onions Scone; Corn and Parmesan Fritters; and Fried Matzoh. Find them here.

Breakfast Bread Pudding

"The pudding bakes up to be light and moist, slightly jiggly in the center, with a deep golden crust," writes Beth Dooley in 2020. "Its cinnamon scent wafts through the house, drawing sleepy heads into the kitchen and setting a comforting tone for the rest of the day." Find the recipe here.

Overnight Monkey Bread

"Would I bake this again?" writes Rick Nelson in 2019. "In a heartbeat." Find the recipe here.

Blueberry Muffins

"Not all Minnesotans realize that their state has an official muffin, let alone that said muffin is a blueberry muffin," writes Rick Nelson in 2019. Find the recipe here.

Blueberry Sour Cream Coffee Cake

"Should you find yourself brunching on our screen porch, chances are you'll be served [my late mother-in-law's] crowd-pleasing, easy-to-make sour-cream coffee cake," writes Rick Nelson in 2015. "I always add blueberries, in part because we usually have some in the freezer, lingering from our annual sojourn to a Wisconsin U-pick farm that's coincidentally not too far from her hometown. But I also like blueberries, and I appreciate the happy pop of color that they contribute to this dense, golden cake." Find the recipe here.

We Tried It: Recipes for Baking with Local Cornmeal, Kiawe and 'Ulu Flour - HONOLULU Magazine

Posted: 03 May 2021 09:36 PM PDT

Ulu Kiawe Cornmeal Shortbread

Shortbreads from left to right: 'ulu cacao nib, cornmeal and poached orange, kiawe and brown sugar. Photo: Martha Cheng

In our April issue, we highlight three locally grown and ground flours: 'ulu, kiawe and cornmeal. In baking, 'ulu's fruity and nutty aromas seem to expand; the coarse ground cornmeal adds crunch; and kiawe flour lends a toasted coconut and molasses flavor and extra crispness. We found shortbreads a fun way to highlight the nuances of each. The recipes, adapted from Roxana Jullapat's einkorn shortbread recipe, are similar, with the quantities adjusted for each of the flours' properties and additions to complement their flavors. Think of these recipes as a starting guide for your own experimentations with the different flours, and pick up our April issue to read more about the Hawai'i 'Ulu Cooperative 'ulu flour, Wai'anae Gold kiawe flour, and Nalo Orange cornmeal.

'Ulu cacao nib shortbread

Makes about 12

  • ¼ cup granulated sugar
  • ¼ cup powdered sugar
  • ½ cup (1 stick) cold unsalted butter, cut into ½ inch pieces
  • ½ cup whole and unpeeled 'ulu flour
  • ¾ cup all-purpose flour
  • 1 teaspoon salt
  • ¼ cup cacao nibs

Preheat the oven to 300 degrees. Pulse sugar and powdered sugar in a food processor to combine. Add butter and pulse until the consistency of buttercream. Add 'ulu flour, all-purpose flour and salt and pulse until dough comes together. Add the cacao nibs and pulse until they're distributed throughout the dough.

Place dough on a sheet of parchment paper and shape into a rough square. Place another sheet of parchment paper on top and roll out the dough to about ¼ to ⅓ inch thick. It will be approximately 8 by 8 inches. Remove the top sheet of parchment paper, and using a sharp knife, cut the dough into rectangles of your desired size. (I like them about 2 ½ by 3 ½ inches.) With a spatula, carefully transfer the cookies to a parchment-lined baking sheet, spacing them 1 inch apart.

Bake cookies, rotating baking sheet halfway, until golden and firm around the edges, 25 to 35 minutes. Let cool on baking sheet.

Kiawe brown sugar shortbread

Makes about 12

  • ¼ cup dark brown sugar
  • ¼ cup powdered sugar
  • ½ cup (1 stick) cold unsalted butter, cut into ½ inch pieces
  • ¾ cup kiawe flour
  • ½ cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon salt

Preheat the oven to 300 degrees. Pulse brown sugar and powdered sugar in a food processor to combine. Add butter and pulse until the consistency of buttercream. Add kiawe flour, all-purpose flour and salt and pulse until dough comes together.

Place dough on a sheet of parchment paper and shape into a rough square. Place another sheet of parchment paper on top and roll out the dough to about ¼ to ⅓ inch thick. It will be approximately 8 by 8 inches. Remove the top sheet of parchment paper, and using a sharp knife, cut the dough into rectangles of your desired size. (I like them about 2 ½ by 3 ½ inches.) With a spatula, carefully transfer the cookies to a parchment-lined baking sheet, spacing them 1 inch apart.

Bake cookies, rotating baking sheet halfway, until golden and firm around the edges, 25 to 35 minutes. Let cool on baking sheet.

This recipe uses a whole poached tangerine, peel and all. I often poach a few tangerines or oranges at a time and add them to cake and cookies. To poach the tangerine, cover the tangerine with water in a small saucepan. Bring the water to a boil, lower the heat, and simmer about an hour until the tangerine is easily pierced with a fork. Remove from water and let cool. The tangerine can be poached up to three days in advance.

Cornmeal and poached tangerine shortbread

Makes about 24

  • 1 poached whole tangerine, cooled
  • ½ cup (1 stick) cold unsalted butter, cut into ½ inch pieces
  • >⅔ cup granulated sugar
  • ½ cup powdered sugar
  • 1 ½ cups all-purpose flour
  • ⅔ cup cornmeal
  • 1 teaspoon salt

Preheat the oven to 325 degrees. Cut the tangerine in half to reveal its cross section and to remove the seeds. Pulse the entire tangerine and butter in a food processor until the consistency of buttercream. Add sugar and powdered sugar and pulse until combined. Add all-purpose flour, cornmeal and salt and pulse until dough comes together.

Divide the dough in half. Place one half on a sheet of parchment paper and shape into a rough square. Place another sheet of parchment paper on top and roll out the dough to about ¼ to ⅓ inch thick. It will be approximately 8 by 8 inches. Remove the top sheet of parchment paper, and using a sharp knife, cut the dough into rectangles of your desired size. (I like them about 2 ½ by 3 ½ inches.) Don't separate the rectangles—this is just to score them to make it easier to cut when they come out of the oven. Repeat with the other half of dough. Bake until the tops look dry and the edges are set, about 35 to 45 minutes.

While still warm, transfer the shortbread with the parchment paper to a counter and cut the shortbread into bars, using the scored lines as a guide. Do this as soon as the shortbread comes out of the oven—once it cools, it will be more likely to crumble when you cut it. Let cool completely.

10 Best Marinade Recipes - Homemade Marinades for Any Meat - GoodHousekeeping.com

Posted: 03 May 2021 01:12 PM PDT

Introducing your summer grilling secret weapon: marinade recipes. Laced with fresh herbs, citrus zest, fragrant aromatics and other flavor-enhancing ingredients, these homemade marinade ideas are the best way to infuse any protein (or vegetable!) with deliciousness from the inside-out. Plus, a good marinade keeps your grilled chicken moist and any steak recipe extra-juicy. Just 30 minutes in a marinade will improve the flavor and texture of your meal, but feel free to leave larger cuts of meat in the marinade for several hours (which makes these recipes a great start to a make ahead meal!).


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