Asparagus, Ham and Ricotta Baked Crêpes
Serves 2
Ingredients
4 cooked buckwheat or savory crêpes
1 tbsp [15 ml] olive oil
1 onion, diced
1 lb [454 g] asparagus spears, cut into 1-inch lengths
5 oz [140 g] smoked ham, diced
1 egg
¾ cup [180 ml] ricotta cheese, at room temperature
½ cup [125 ml] grated Gruyère or Emmenthal cheese
3 tbsp [45 ml] grated parmesan cheese
2 tbsp [30 ml] fresh flat-leaf parsley, minced
1 tsp [5 ml] fresh thyme leaves
Freshly ground black pepper
Method
Preheat the oven to 350°F [180°C]. In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté until they begin to soften, about 3 minutes. Add the asparagus and a splash of water, stir, then cover and steam for 4 minutes. Crank up the heat to high, add the ham and sauté for a couple minutes more, until the vegetables and ham are golden in bits and the water is completely evaporated. Remove from the heat and let cool while you prepare the filling.
In a medium bowl, beat the egg and mix in the cheeses, parsley and thyme, and season with freshly ground black pepper. Mix in the ham and steamed vegetables.
Spoon about ½ cup [125 ml] of the filling in a ribbon down the center of each crêpe and roll to enclose. Arrange in a lightly greased baking dish and bake for 15 minutes, or until heated through. Serve immediately.
Recipe Credit: Based on a recipe by Lou Seibert Pappas, Crêpes: Sweet & Savory Recipes for the Home Cook
Maple & Berry Muesli
Serves 4
Ingredients
1½ cups [375 ml] regular rolled oats
1 cup [250 ml] unfiltered apple juice, warm
½ cup [125 ml] chopped raw unsalted pistachio nuts or walnuts
1 cup [250 ml] thick low-fat natural yogurt
2 cups [500 ml] mixed berries
Maple syrup, to serve
Method
Place the oats and apple juice in a bowl, cover with plastic wrap and allow to stand for 30 minutes or until the oats are soft. Mix through the nuts and yogurt, adding a little apple juice if the mixture is too thick. Mix in half the berries.
To serve, top with the remaining berries and maple syrup.
The muesli can be refrigerated in an airtight container for up to 3 days.
Recipe Credit: Donna Hay, Instant Entertaining
Yogurt and Oat Waffles with Fresh Cherries and White Chocolate Sauce
An indulgent but nutritious way to start your day (and it’s great for dessert, too!)
Serves 4 to 6
Ingredients
For the waffles
3 tbsp [45 ml] unsalted butter
1¼ cup [310 ml] all-purpose flour
½ cup [125 ml] whole wheat flour
½ cup [125 ml] old-fashioned oats
2 tsp [10 ml] baking powder
¼ tsp [1.25 ml] baking soda
¼ tsp [1.25 ml] ground allspice
1¼ cups [310 ml] skim milk
¾ cup [180 ml] plain Greek yogurt
1/3 cup [80 ml] honey
2 large eggs
1 tsp [5 ml] vanilla extract
For the sauce
4 oz [115 g] best-quality white chocolate
1/3 cup [80 ml] heavy cream
1 tsp [5 ml] Grand-Marnier or Cointreau (optional)
To serve
Fresh cherries, halved and pitted
Sliced toasted almonds (optional)
Method
Melt the butter and set aside. In a large bowl, whisk together flours, oats, baking powder, baking soda and allspice. In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until smooth. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter. Let the batter rest for 10 minutes.
Preheat oven to 200°F [100°C]. Place a cooling rack over a baking sheet and place in the oven. Preheat and lightly grease the waffle iron. When the waffle iron is hot, pour batter into the wells of the waffle iron (fill according to the manufacturer’s instructions). Close the lid and bake until the waffle is golden and set. Carefully remove waffle from iron. Keep waffles warm as you make the rest by placing them on the rack in the oven, which will allow the waffles to keep crisp.
While the waffles are cooking, make the sauce: finely chop the white chocolate, place in a microwavable measuring cup and pour the cream over. Microwave for 2 minutes on medium-low heat, stopping and stirring thoroughly every 30 seconds to melt the chocolate and make sure it doesn’t burn. BE VERY CAREFUL as white chocolate is very sensitive to heat. When the chocolate is melted and well incorporated to the cream, stir in the Grand Marnier or Cointreau, if desired.
Serve the waffles warm with lots of cherries, white chocolate sauce and sprinkled with sliced toasted almonds.
Note: The waffles keep, well wrapped and refrigerated, for a couple of days and can easily be reheated in a toaster oven.
Recipe Credit: Waffles: Adapted from Two Peas & Their Pod; White Chocolate Sauce and recipe idea: Marie Asselin
Honey, Rhubarb & Strawberry Bread
A moist, flavorful and colorful addition to tea time or a weekend brunch.
Makes 1 bread
Ingredients
3 eggs
1/3 cup [80 ml] honey
¼ cup [60 ml] sugar
1 cup [250 ml] all-purpose flour
¾ cup [180 ml] whole wheat pastry flour
2 tsps [10 ml] baking powder
½ cup [125 ml] unsalted butter, melted
2 cups [500 ml] diced fresh rhubarb
1 cup [250 ml] diced fresh strawberries
Method
Preheat oven to 350°F [175ºC].
In a large bowl, beat the eggs with honey and sugar. Add flours, baking powder, mix together, then add melted butter. Mix well. Add diced rhubarb and strawberries and fold using a spatula until the fruits are well integrated.
Pour the batter into a buttered bread pan. Bake for 45 minutes (rotating the bread after 30 minutes). Open the oven and cover the bread with an aluminum paper to ensure the top won’t burn (honey accelerates browning) and cook for a further 15 minutes. Test the bread with a toothpick or the blade of a knife; it should come out clean (except from traces of color if you pick into a piece of fruit).
Let bread cool completely before slicing (it’s even better after a night in the fridge, well wrapped in plastic). Serve as is or toasted, with butter and honey, or a fruit compote.
Recipe Credit: Adapted from a recipe found on CuisineAZ.com.
Stewed Rhubarb with Fresh Strawberries
A wonderful addition to breakfast to be enjoyed over toast, banana bread, yogurt or oatmeal.
Makes about 2 cups [500 ml]
Ingredients
1lb [450 g] rhubarb
½ cup [125 ml] granulated sugar
3 cloves
½ lemon, grated zest and juice
½ lb [225 g] fresh strawberries
Maple syrup (to taste)
Method
Thoroughly wash the rhubarb and trim ends. Chop rhubarb into short pieces and put in a heavy pan with the sugar, cloves, lemon zest and juice. Cook, uncovered, over low heat until the rhubarb has broken down, about 10 minutes.
While the rhubarb is cooking, wash strawberries, pat dry and cut in cubes.
Take the cooked rhubarb off the heat and let cool for about 5 minutes, stirring once in a while. Stir in the cubed strawberries: the residual heat will soften them just a little bit and release their flavor. Taste, then add 2 to 4 tablespoons [30 to 60 ml] maple syrup, depending on how sweet you like it. Serve warm or store in an airtight container in the fridge.
Recipe Credit: Adapted from Deborah Madison, Vegetarian Cooking for Everyone
The Perfect Banana Bread
A bread truly worthy of superlatives: tender and moist, airy but substantial, perfect from breakfast to dessert.
Makes one bread or one 9-inch square cake
Ingredients
1 cup [250 ml] unbleached all-purpose flour
½ cup [125 ml] whole wheat flour
1 tsp [5 ml] baking powder
½ tsp [5 ml] baking soda
¼ tsp [5 ml] allspice (or ¼ tsp [5 ml] cinnamon)
¾ cup [185 ml] sugar
2 tbsp [30 ml] melted butter
1 large egg white
1 large egg, at room temperature
1 cup [250 ml] banana puree, from about 2 very ripe medium-sized bananas
½ cup [125 ml] buttermilk or sour cream
½ tsp [2.5 ml] vanilla extract
1 shot (about 3 tbsp [45 ml]) of strong espresso coffee, cooled (or mix 1 tbsp [15 ml] instant espresso powder with 3 tbsp [45 ml] of hot water)
Suggested additions:
3 tbsp [45 ml] cocoa nibs OR
3 tbsp [45 ml] cocoa nibs and 3 tbsp [45 ml] chopped walnuts OR
1/3 cup [80 ml] chocolate chips OR
3 tbsp [45 ml] white chocolate chips and 3 tbsp [45 ml] chopped pecans
Method
Butter a rectangular bread pan or a 9-inch (23 cm) square pan (I use nonstick spray instead of butter). Preheat the oven to 350°F [180°C].
Sift together in a bowl the flour, baking powder, baking soda, salt, and allspice (or cinnamon). Mix in the sugar.
In a large bowl, mix together the butter, egg white, egg, banana puree, buttermilk or sour cream, vanilla and espresso.
Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in your choice of additions and stir until just combined, but don’t overstir: stop when any traces of flour disappear.
Scrape the mixture into the prepared pan. Bake the bread for 60 minutes or the square cake for 40 minutes. The center must feel lightly-springy and just done.
Cool on a baking rack and enjoy with a good cup of coffee.
Storage: This cake will keep well for 3-4 days, or can be frozen, wrapped in plastic wrap, for a few months.
Notes:
- Bananas you choose to make this bread must be very ripe: the skin should have black speckles on them and be soft to the touch. If your bananas are not ripe enough yet, let them sit on your countertop for a couple of days. Your bread’s flavor will increase tenfold.
- It may seem strange to add a shot of super-strong espresso to the batter, but as David Lebovitz says, coffee and bananas make a great couple. Since coffee is a tropical fruit, as are bananas, the combination makes sense. Don’t worry, it won’t taste like coffee; the addition will simply impart a deeper flavor to your bread.
- I like to use buttermilk in this recipe but I very rarely have it on hand. Making your own buttermilk is really easy: Measure 1½ tsp [7.5 ml] of white vinegar in a measuring cup. Add enough milk to reach the ½ cup [125 ml] mark. Mix, let rest for 5 minutes and voilà, you have just the right amount of buttermilk you need, no spoiling. (The basic substitution ratio is 1 tbsp [15 ml] white vinegar for 1 cup [250 ml] milk).
Recipe Credit: Adapted from David Lebovitz
Endive, Pear and Duck Gratin
A very elegant gratin that equally impresses served for brunch or dinner.
Serves 4
Ingredients
1 lb [454 g] endives
2 tbsp [30 ml] butter
2 shallots, chopped
2 duck leg confits, bones and skin removed
2 cups [500 ml] dry white wine or chicken broth
2 pears, peeled and cut into quarters
3 cups [750 ml] homemade or store-bought bechamel sauce
3.5 oz [100 g] Gruyere or Swiss cheese, grated
¼ cup [65 ml] bread crumbs
Salt and pepper, to taste
Method
Preheat oven to 350°F [180°C]. Butter one large or 4 individual baking dishes.
Cut endives in half and remove tough base. Set aside.
In a large pan over medium heat, melt butter. Add shallots and duck meat, cook 1 minute. Add in white wine, endives and pears. Season with salt and pepper. Cover and cook 8-10 minutes.
Meanwhile, blend bechamel sauce and half of the cheese.
Transfer endive and duck preparation to baking dish(es). Pour over bechamel sauce, sprinkle with bread crumbs and remaining cheese. Bake the single large baking dish for 45 minutes or the 4 individual baking dishes for 20 minutes, or until bubbly and golden. Serve very hot with a green salad.
Variation: Replace duck confit with chicken, ham or roast pork leftovers.
Recipe Credit: EndivesDiva.com
Whole Wheat Waffles with Blueberry Syrup
An indulgent brunch classic made just a tad healthier.
Serves 4.
Ingredients
For the waffles:
1 ½ cup [180 g] whole wheat flour
2 tsp [10 ml] baking powder
½ tsp [2.5 ml] salt
3/4 tsp [7.5 ml] ground ginger
1 large egg
1 ½ [350 ml] milk
2 tbsp [30 ml] maple syrup
1 tsp [5 ml] vanilla extract
1/3 cup [80 ml] canola oil
1 cup [250 ml] fresh or frozen blueberries
For the syrup:
1 cup [250 ml] fresh or frozen blueberries
¼ cup [100 g] granulated sugar
Method
For the syrup:
Combine half the blueberries and the sugar in a small saucepan set over medium-high heat. Bring the mixture to a boil, then lower the heat to medium-low and simmer for 5 minutes, stirring occasionally. Add the remaining blueberries. Bring back to a boil, then take off the heat right away. If making ahead of time, reheat the syrup before serving. If you prefer a sweeter syrup (although this version is already quite sweet), increase the sugar to ½ cup.
For the waffles:
In a large bowl, whisk together the flour, baking powder, salt and ginger. In a medium bowl, whisk together the egg, milk, maple syrup, vanilla and oil. Pour the wet ingredients over the dry ingredients and stir just until smooth. Stir in the blueberries.
Make the waffles according to your waffle maker instructions. Serve the waffles just with the syrup, or add maple syrup as well and more fruits like bananas and raspberries for a colorful plate.
Recipe Credit: Waffles: Cookin’ Canuck / Syrup: Marie Asselin
