Rainy Day Breakfast

Nothing makes one happier then the smell of warming butter and cinnamon wafting up the stairs to wake you. Hot pancakes and nectarine compote were the perfect breakfast on this dreary morning. These pancakes are airy and luxurious and the nectarines when cooked, release their floral notes to make this breakfast fit for a queen (or king, sorry men). 

Ingredients for Pancakes:

1 1/2 cups all-purpose flour

3 1/2 tbsp. of baking powder

1 tsp. salt

1/4 tsp. cinnamon 

1 tbsp. of granulated sugar

1 1/4 cups of milk

1 egg

3 tbsp. of butter, melted

Ingredients for Compote: 

2 large, ripe nectarines

1/4 cup water

1 tsp. granulated sugar

1 tsp. brown sugar

1/4 tsp. cinnamon 

Directions:

Start by cutting the nectarines into bite size pieces. 

In a small sauce pan over medium-low heat combine nectarines, water, sugars and cinnamon. 

Stir once and put lid on for 5 minutes. After 5 minutes, put the heat on low and stir again and let simmer for another 5 minutes. 

In a large bowl sift flour, baking powder, salt, cinnamon and sugar.

Once sifted, make a well in the center and pour in the milk, butter and egg. Whisk until smooth.

Heat an oiled griddle over medium heat. Spoon or pour the batter onto the griddle.

Brown on both sides and serve with nectarine compote over top. 

Enjoy,
Alexandra =)

Lemon Rosemary Biscotti

Lemon and Rosemary are a natural pair so when I combined the two to create these biscotti, the end result was clean tasting, crispy, perfection. These biscotti make a great snack or as a grand finale to a light, fresh meal. Even though they take a little more time and effort than your standard cookie the end result is well worth the time and effort. 


Ingredients for Biscotti: 
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
Pinch of salt
1 stick of unsalted butter, softened
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tbsp. of fresh squeezed lemon juice
1 tbsp. of fresh chopped rosemary


Ingredients for Icing:
1/2 cup confectioners sugar
Juice of half a lemon
1/2 tsp. finely chopped rosemary


Directions:
Begin by heating the oven to 350 degrees F. and oil a baking sheet and set aside.
Sift together the flour, baking soda, baking powder, and salt into a bowl, set aside.

Zest the lemon with a microplane and finely chopped the rosemary. 

In another bowl cream together sugar and butter until light and fluffy. 

Add the eggs, lemon juice, lemon zest and rosemary. 

Stir the flour mixture into the butter mixture. 

On a well floured surface, with floured hands roll the dough into a 1 inch thick log. This dough is very soft so make sure to work with a lot of flour. 

Cut the log into two pieces and transfer to the baking pans, 2 inches apart, reshape the dough on the baking pan if you need to. 

Bake for 20 minutes or until firm in the center.
Remove from the oven and reduce the oven to 275 degrees F. When the logs are cool, move to a cutting board and with a serrated knife cut the ends to have straight edges, then cut on a diagonal. 

The middle pieces will be longer then the end pieces, cut those in half. 


Return to baking pan and bake again for another 20 minutes or until they feel dry.

 While the biscotti are baking for a second time, whisk powder sugar, lemon juice and finely chopped rosemary in a small bowl. You want this to be runny. 

Once the biscotti are dried out, let them cool completely on a wire rack. 

Place a piece of parchment under the wire rack and carefully drizzle the icing over the biscotti. 

These cookies will store for up to two weeks in an air tight container. 

Enjoy with an espresso, 
Alexandra =)

What's For Lunch?

It's that time of the day when your belly is grumbling and your sitting at your desk thinking "will it be Chinese Take-Out, a Mexican Burrito from around the corner or a bag of chips from the vending machine for lunch today." But doesn't a homemade sandwich that's low in calories and fat, that's tasty and is a 10 on the gourmet scale, compared to Benny's Chinese Take-Out, sound like the perfect choice? Well look no further, my Italian Deli-Flat sandwich is on the menu.

Ingredients:

1 Deli Flat (lightly toasted,  if you have the connivence of eating at home)

1 tsp. of Hellmann's Light Mayo 

2 basil leaves 

1/2 tsp. of grated parmigiano-reggiano cheese

1 tbsp. of  sweet fried peppers, I like Scalfani's jarred peppers

3 thin slices of Ham or Roasted Turkey 

Salt and Pepper

Begin by chopping the basil leaves (as fine as you can get them) and in a small bowl combine the mayo, basil, parmigiano-reggiano and a touch of salt and fresh cracked pepper. Spread the basil mayo on both slices of the Deli-Flat.  

Layer on the ham or turkey and top with the fried peppers. 

Enjoy with some carrots.

Alexandra =) 

Classic Basil Pesto

Pesto is a perfect summer sauce that requires no cooking and only takes a few minutes. Classic pesto is made with basil and pine nuts but arugula or spinach can be substituted for basil and walnuts could be used in place of pine nuts. At the end of the summer when you want to use all the basil in your garden, make pesto and store in an air tight container with a drizzle of olive oil on top and freeze for up to 3 months.

Ingredients:
30 large Basil leaves
2 cloves Garlic
3 tbsp. Pine nuts toasted
2 tbsp. Pecorino cheese
2 tbsp. Parmigiano Reggiano
3+ tbsp. Extra virgin olive oil
Salt to taste

Pulse together basil, garlic and salt in a food processor and slowly drizzle 2 tbsp. oil on a low speed. Add in the remaining ingredients, scraping down the sides frequently. Mix together until everything is combined. Add more oil to reach desired consistency. Serve over pasta.

Enjoy!
Kristen =)

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Kristen & Alexandra 

Double - Strawberry Scones

This summer we have been blessed with sweet fruits and lots of fresh herbs. All over the food scene we have seen the two obvious pairs joined together in perfect harmony. This recipe from Better Homes and Gardens combines strawberries and fresh picked basil and transforms them into the perfect afternoon snack. 


Ingredients: 
2 1/2 cups  All-purpose flour
2 tbsp.        Sugar
1 tbsp.        Baking powder
1/4 tsp.      Salt
1/2 cup  or 1 stick of Butter, cut into chunks
3/4 cup     Chopped fresh strawberries
1/2 cup     Freeze dried strawberries (optional)
2 tbsp.       Snipped basil
2 Eggs lightly beaten 
1/2 cup     Half -and-Half (plus 1 tablespoon)
Sugar


Directions:- Preheat the oven to 400 degrees F.
- In a large bowl stir together the flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.

 - Gently toss in fresh and freeze-dried strawberries and basil. Make a well in   center of flour mixture; set aside.

- In a medium bowl stir together eggs and the half-and-half. Add egg mixture to flour 
mixture all at once. Using a large spoon, gently stir just until moistened.

- Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. 
Cut circle into wedges and pull apart slightly.

- Brush wedges with additional half-and-half and sprinkle with sugar. 

- Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 
15 seconds in microwave. Makes 12 scones.

Happy Baking,
Alexandra :)

Not Your Grandma's Oatmeal

Oatmeal is often thought of as sticky, unflavorful, goo but I have created a recipe that's easy, healthy and delicious! 

Ingredients:

1/4 cup  Quick Cooking Oats

1/2 cup  Low Fat Milk (use more if you like your oatmeal thinner)

1 tsp.      Brown Sugar plus 1 tsp. for the top

1/4 tsp.  Vanilla Extract

1/4 tsp.  Ground Cinnamon

1 pinch   Salt

2 tbsp.   Golden Raisins (optional)

In a small pot combine all the above ingredients over low heat, make sure to be stirring constantly. It will take about five minutes for the oatmeal to cook and thicken. Once the oatmeal is cooked remove from the heat, pour it into a bowl. Top with remaining brown sugar and sprinkle with cinnamon. 

Also try adding fresh berries, dried cherries, sliced bananas or even chocolate chips to personalize your breakfast. 

Enjoy with a warm latte,

Alexandra  :)