Tags Breakfast

La Corona

La Corona

Meal type Breakfast, Dessert, Snack
Misc Freezable
Region Italian
By author Lina Bifano

Ingredients

For the dough:

  • 1 packet active dry yeast
  • ¼ cup warm water
  • ¾ cup warm milk
  • 4 tablespoons sugar
  • 6 tablespoons butter (softened)
  • 2 teaspoons salt
  • 1 ½ teaspoon cinnamon
  • 2 eggs
  • 1 tablespoon orange juice
  • 4 cups all-purpose flour

For the date, raisin, and pecan filling:

  • 1-2 cup Grand Marnier™
  • ¾ cup raisins (red or white)
  • 10-15 dates chopped into ¼” pieces
  • 2/3 all-purpose flour
  • 1 ½ cup chopped pecans (crunchy, not finely chopped)
  • 4 tablespoons sugar
  • Zest of 1 medium lemon
  • 1 stick butter (room temperature)
  • 1 ½ teaspoon almond extract

For the icing:

  • 1 cup powdered sugar
  • 1 tablespoon Grand Marnier™
  • 2 tablespoons water

For the icing: (Optional)

  • ¼ teaspoon cinnamon

Directions

For the dough:
Beforehand:
In a small container, place the dates and raisins in the Grand Marnier™ to soak.

Prepare the dough:
If preparing the dough and not assembling until later, use the largest mixing bowl you can find.
Dissolve the yeast packet in the warm water and let it sit until it bubbles and foams. This can take up to two minutes. Incorporate the rest of the ingredients, but not yet the flour. Once all of the other ingredients are well blended, add the flour, one cup at a time, until you have a ball of dough that is only barely sticky to the touch. You might not have to incorporate all 4 cups of flour.

On a lightly floured countertop, knead your dough for approximately 10 minutes, or use the dough hook on your mixer. It is done when it has achieved a smooth appearance and is no longer sticky to the touch. Oil your original mixing bowl lightly, place the dough in it and cover it with plastic wrap. Do not refrigerate. Warmer is better. At this point, if you’ve got to leave to go to work, you can, and you can assemble the final product when you get back. In approximately 2 hours, it should have doubled in size. If you get home from work and you find that it’s the size of the bowl it’s in, no problem, just punch it down and re-knead briefly it until it’s a workable size.

Prepare the filling:
Drain the raisins and dates, reserving the Grand Marnier™ for another time. Taste a few. Try not to eat them all. Combine all ingredients in a small mixing bowl and incorporate the butter, cutting it in using your hands. Refrigerate for approximately 10 minutes.

Assembling the corona:
Preheat your oven to its lowest setting, usually 160°

Turn the dough out on a floured countertop. Roll it into a 12x30 inch rectangle. While crumbling the filling in your hand, spread it over the rectangle; trying to make sure it is covered evenly, up to ½ inch of the edges. Starting with the longer edge, tightly roll the dough, jellyroll style.

Using a sharp knife, slice the roll in half lengthwise. This will expose the layers of dough and the filling, giving you two long sections. Turn them out so the filling sides are facing up and twist them around one another all the way down to the ends. Turn both ends towards each other, making a circle. Overlap the ends so that the corona takes shape and looks like a ring.

Carefully place the corona on a parchment-lined baking sheet (it helps if you place each side in your two hands and plop it down quickly). Let it sit in your oven at its lowest setting for approximately 30 minutes. This may take a little finesse.

Preheat your oven to 350°
Cook until lightly browned, approximately 30 minutes, checking after 25 minutes, as cooking times may vary. Place on a cooling rack.

Assemble the icing and drizzle over the corona while it is still slightly warm.


Tips:
The corona can be frozen once completely cooled, without icing by wrapping it in plastic wrap, then foil. When ready to serve (or gift), place uncovered in a 350° oven for approximately 10 minutes and drizzle with the icing mixture. Enjoy!

Cinnamon Orange Stuffed French Toast

Cinnamon Orange Stuffed French Toast

Meal type Bread, Breakfast
By author David G. Kmetz

Ingredients

Ingredients:

  • teaspoon butter
  • 2 eggs
  • 1/8 cup milk
  • ½ teaspoon Vanilla
  • 6 slices cinnamon swirl bread
  • 4oz Cream cheese
  • Orange marmalade
  • Powdered Sugar

Garnishes:

  • Orange slices and Parsley
  • Optional bacon or sausages cooked
  • Maple syrup

Utensils:

  • Whisk for the eggs
  • wide shallow bowl
  • Plastic spatula
  • none stick fry pan or electric griddle

Directions

First let the cream cheese soften (Do not use the whipped soft kind in a tub).
Next spread 3 slices of bread with the soften cream cheese.
Spread the other 3 slices of bread with about a tbsp. of orange marmalade each.
Put together bread slices 1 w/cream cheese and 1 w/orange marmalade like a sandwich.
Melt a tsp. of butter On a non-stick fry pan or electric griddle set at 300 degrees or medium heat.
Break the eggs into your bowl and add a splash of milk and vanilla, whisk the eggs.
Dip the sandwiches in the egg mixture and lay on the griddle or pan. Brown each side, flipping with the spatula.
Cut on the diagonal and arrange 3 pieces on each plate. Sprinkle with powdered sugar and add a garnish. Serve with sausages or bacon and Maple syrup if needed and enjoy.

Pan-Seared Foie Gras with Pickled Cranberry Compote, House-made Mascarpone & Buttermilk Waffles

Pan-Seared Foie Gras with Pickled Cranberry Compote, House-made Mascarpone & Buttermilk Waffles

Serves 6
Meal type Breakfast, Dessert
By author Sarah Connell

Ingredients

Mascarpone

  • 1 pint heavy cream
  • 1 tablespoon apple cider vinegar

Buttermilk Waffles

  • 1 ¾ cup flour
  • 2 tablespoons sugar
  • 2 teaspoons baking Powder
  • 1 teaspoon baking Soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 4oz butter (melted)
  • 2 eggs

Pickled Cranberry Compote

  • 2 cups apple cider vinegar
  • 1 ½ cup sugar
  • 1 tablespoon pickling spice
  • ½lb cranberries

Foie Gras

  • 6 foie gras portions (2-ounce pieces)
  • Kosher salt (to taste)
  • Black pepper (ground; to taste)

Directions

Mascarpone
Preparation:
1. Bring heavy cream to 185 F in a saucepan.
2. Add vinegar, turn off heat, cover and let cool overnight.
3. Pour cream mixture into a cheesecloth lined sieve and allow to drain for one hour.
4. Put in a container and refrigerate
Buttermilk Waffles
Preparation:
1. In a large mixing bowl, combine all the dry ingredients.
2. In a smaller mixing bowl, whisk the eggs and milk together and then whisk the wet ingredients into the dry until combined.
3. Whisk the melted butter into the batter until combined.
4. Place batter in a greased waffle iron and cook until golden brown.
Pickled Cranberry Compote
Preparation:
1. Combine vinegar, sugar, and pickling spice and bring to a boil.
2. Place cranberries in a bowl and pour the boiling liquid over the cranberries through a sieve.
3. When cranberries skins crack slightly, remove the cranberries from the liquid, set aside.
4. Return the liquid to a saucepan and reduce until thickened.
5. Pour back over the cranberries and keep warm.
Foie Gras
Preparation & Plating:
1. Score the foie gras portions and season with salt and pepper.
2. In a sauté pan on medium heat, sear the foie gras on both sides until the core of the foie gras is just soft.
3. Place waffle on a plate, top with mascarpone, spoon cranberries and the liquid onto and around the waffles. Lastly, top with the seared foie gras and serve.

Finnish Pancakes

Finnish Pancakes

Meal type Breakfast
Misc Child Friendly
By author Peggy Bridges

Ingredients

  • ½ teaspoon salt
  • Cinnamon and sugar (for coating)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 ¾ cups flour
  • 1 cup shortening
  • 1 ½ cup sugar
  • 2 eggs
  • 3 Large eggs
  • 1 ½ cup milk
  • ½ cup flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 tablespoons butter

Directions

Preheat oven to 425˚. Slice butter into thin pieces for faster melting and place in a 2-quart baking dish. Place baking dish in oven while it preheats, allowing butter to melt while recipe is prepared.

Place eggs, milk, sugar, and salt in a mixing bowl and beat on medium speed or mix with a whisk. Add flour until blended, then pour immediately into the preheated baking dish with the melted butter in the bottom. (Butter will come up around edges and mix somewhat with egg mixture.) Bake at 425˚ for 21-23 minutes. Remove and allow to cool 5 minutes. Cut into squares and remove from pan with a spatula. (Recipe will puff up when baked, but will fall and flatten as it cools.)

Finnish Pancakes

Finnish Pancakes

Meal type Breakfast
Misc Child Friendly
By author Peggy Bridges

Ingredients

  • ½ teaspoon salt
  • Cinnamon and sugar (for coating)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 ¾ cups flour
  • 1 cup shortening
  • 1 ½ cup sugar
  • 2 eggs
  • 3 Large eggs
  • 1 ½ cup milk
  • ½ cup flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 tablespoons butter

Directions

Preheat oven to 425˚. Slice butter into thin pieces for faster melting and place in a 2-quart baking dish. Place baking dish in oven while it preheats, allowing butter to melt while recipe is prepared.

Place eggs, milk, sugar, and salt in a mixing bowl and beat on medium speed or mix with a whisk. Add flour until blended, then pour immediately into the preheated baking dish with the melted butter in the bottom. (Butter will come up around edges and mix somewhat with egg mixture.) Bake at 425˚ for 21-23 minutes. Remove and allow to cool 5 minutes. Cut into squares and remove from pan with a spatula. (Recipe will puff up when baked, but will fall and flatten as it cools.)

Frittata with Bacon, Zucchini and Cheese

Frittata with Bacon, Zucchini and Cheese

Meal type Breakfast
By author Enrico Giovanello

Ingredients

  • 4 large eggs
  • 1/4 cup water
  • 1 tablespoon flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cups sliced zucchini
  • 1/2 cup chopped cooked bacon
  • 1/2 cup cheddar cheese
  • 2 tablespoons olive oil

Directions

In a bowl, whisk the eggs, water, flour, salt and pepper. Whisk well until mixture is smooth.
In a 10-inch, ovenproof, nonstick skillet, heat the olive oil. Add the sliced zucchini and
sauté for 1 minute. Pour the egg mixture into the pan and combine the bacon and cheese. Transfer the skillet to the oven and bake until set. 2 to 4 minutes in a wood burning oven. 10 to 12 minutes in a conventional oven set at 350 degrees.
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