Breakfast Items

Asiago Cheese and Chive Scones

Leftovers are often overlooked, but to me, they are a source of countless opportunities. For example, leftover Asiago Cheese mashed potatoes from our Easter gathering provided a wonderful chance to get creative. The potatoes were so delicious I am surprised that we had any remaining! There are endless ways to use the leftover mashed potatoes; for example salmon cakes, potato tatties, double-baked potato gratin, or Shepherd’s Pie. A more unique way to use leftover mashed potatoes is in baking, therefore I was inspired to develop a recipe for Asiago Cheese and Chive Scones. The chives add a distinct savoury flavour to the scones and are a must given that they are fresh from my spring garden.

In one of my Culinary Historians posts during the celebration of Canada150 “The Art of Doing Without,” I wrote about the many uses for the lowly potato during times of austerity. Potato scones, made from leftover mashed potatoes were featured and utilized bacon fat renderings. They are very delicious and also very attractive with their little flecks of bacon fat showing through the baked layers. The Asiago Cheese and Chive Scones are a variation of this simple recipe. The Asiago Cheese and the Greek Yogurt add a layer of tangy flavour to the scone mixture, and the chives give them a fresh spring taste. The appealing flavour and texture will not disappoint!

A tray of baked Asiago Cheese and Chive Scones | urbnspice.com

…

The Ultimate Caramelized Apple Cake

By Denise Pare-Watson

Urb’n’Spice Ultimate Recipe Series

Homemade apple cake is a favourite any time of the year. What makes it so appealing is the versatility of how these delicious cakes can be served. There is a multitude of apple cake recipes to be found, but I wanted to give you a recipe that kicks up the flavour, texture and versatility up another notch. My Ultimate Caramelized Apple Cake uses a unique technique as well as a distinctive ingredient that is all about building flavour. This special apple cake will be a hit for breakfast, or that next coffee party, or served warm for dessert with softly whipped cream or a scoop of vanilla ice cream. You are going to love it as much as we do!

Ultimate Caramelized Apple Cake | urbnspice.com

…

Caramelized Pineapple with Pistachios, Lime and Coconut

By Denise Pare-Watson

This recipe for Caramelized Pineapple with Pistachios, Lime and Coconut is delightfully flavourful and simple to make. I have made many desserts that include the caramelization of apples, however; caramelizing pineapple is something that I have just started to do and I am very pleased with the result. It emphasizes the flavour of the pineapple! I have used coconut oil (also known as coconut butter), which caramelizes faster than butter and provides the added bonus of being dairy free. This recipe is a wonderful way to use a bit of leftover pineapple (or after making Pineapple Tepache) to make something uniquely delicious for breakfast or brunch or even as a healthy dessert option.

Caramelized Pineapple with Pistachios | urbnspice.com — Caramelized Pineapple with Pistachios, Lime and Coconut

Caramelized Pineapple with Pistachios, Lime and Coconut

Yield: 2 – 4 servings

CHEF TALK: Use fresh or frozen pineapple for this recipe. I had several spears of frozen pineapple to use up. The technique in this recipe worked very well for the frozen fruit. You will note that I used coconut butter and coconut sugar in the recipe, but feel free to substitute butter, cane sugar or brown sugar. I have not tried canned (well drained) pineapple tidbits, however, I think that it would also work well. If you try canned pineapple tidbits, please let me know about your result. Alternatively, diced apple can be substituted for the pineapple if you use an apple that keeps its shape when cooked such as Granny Smith or Honey Crisp. This recipe is gluten free and dairy free – for refined sugar free, substitute maple syrup or honey for the coconut sugar.

INGREDIENTS:

1 ½ tablespoons coconut butter or unsalted butter
2 cups diced pineapple (1/2 inch or smaller dice)
2 tablespoons coconut sugar or cane sugar
1/3 cup old-fashioned (whole) oats
1 tablespoon fresh lime juice
1 teaspoon lime zest
2 tablespoons coconut shavings
2 tablespoons chopped toasted pistachios

METHOD:

Using a large frying pan, melt the coconut butter over medium heat. Add the diced pineapple, coconut sugar and oats. Toss the mixture together to coat with the coconut butter.
Stir the mixture until the pineapple and oats turn a golden colour (caramelize). Drizzle the mixture with lime juice and lime zest and allow the mixture to cool.
To serve, sprinkle with coconut shavings and chopped toasted pistachios. Caramelized pineapple is delicious served with yogurt for breakfast, or try serving it on top of pannacotta for a delicious gluten-free dessert.

Caramelizing Pineapple | urbnspice.com — Caramelizing the Pineapple

LEARNING TIPS:

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Favourite Kitchen Tools: Spatula
Caramelization
__________

You Might Also Enjoy these Urb’n’Spice recipes:

Caramelized Prune Plum Frangipane Galette

Dark Cherry Vanilla Dairy Free Ice Cream

Watermelon Gelée

Greek Yogurt Lemon and Vanilla Bean Panna Cotta

How to Make a Sour (Tart) Cherry Pie

If you try my recipe for Caramelized Pineapple with Pistachios, Lime and Coconut, please leave me a comment with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Did you Make my Recipe?

Tag me @urbnspice on Instagram and hashtag #urbnspice

Christmas Morning Recipe Roundup

By Denise Pare-Watson

Christmas morning is special. Time to relax, time to enjoy family and friends. Why not celebrate with your favourite breakfast item? This Christmas Morning Recipe Roundup contains a few of our Urb’n’Spice favourites to inspire you. Happy Holidays everyone!

Cinnamon Rolls with Vanilla

The Ultimate Breakfast Pastry – Bostock

Raspberry Cream Cheese Coffeecake

You Might Also Enjoy:

Sausage and Egg Breakfast Burritos

Whole Grain Gluten-Free, Dairy-Free Refined Sugar Free Muffins

A Frilly Frittata – An Italian Omelette

Good Morning Muffin

LEARNING TIPS:

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Parchment Paper
Favourite Kitchen Tools: Spatula
Extracts: Vanilla Extract
Creaming
Oven Temperature Accuracy
Internal Thermometers
__________

If you try my Christmas Morning Recipes recipes, please leave me a comment below with your feedback. Happy Holidays!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Did you Make my Recipe?

Tag me @urbnspice on Instagram and hashtag #urbnspice

Whole Grain Gluten-Free Dairy-Free Mini Muffins

By Denise Pare-Watson

What do you do when you have to bake for a young child who is unable to tolerate wheat or dairy? You can bake these delicious 8-grain or 4-grain mini muffins. This recipe for Whole Grain Gluten-Free Dairy-Free Mini Muffins uses a wheat-free hot cereal as a base. The cereal is soaked in non-dairy milk for 10-30 minutes before you add the remaining ingredients. The mini muffins have a wonderful crunchiness that is very pleasing. I have used either of Bob’s Red Mill 8-Grain Hot Cereal, or Mighty Tasty Hot Cereal (4 wheat-free grains) and both provide a very good result.

Skip to My Recipe

…

Chocolate Chip Banana Bread with Crunchy Topping

By Denise Pare-Watson

Everyone has a favourite recipe for banana bread. This Chocolate Chip Banana Bread with Crunchy Topping is a variation that you will enjoy trying – it ticks all the boxes for moistness, flavour and texture. The crunchy sugar-cinnamon topping is a flavourful addition. Although walnuts are traditionally used in this loaf, pecans pair very well with banana. Don’t forget to toast the nuts first.

Skip to My Recipe

…

Raspberry Cream Cheese Coffeecake

By Denise Pare-Watson

This Raspberry Cream Cheese Coffeecake has become a tradition in my family and has been enjoyed every Christmas morning for nearly 40 years. Frankly, it is popular all year long and any excuse to make this family favourite is appreciated. The cake is a balance between a cheesecake and a coffeecake and is a welcome addition to any celebration.

Skip to My Recipe

…

The Ultimate Breakfast Pastry – Bostock

By Denise Pare-Watson

Every one of us has probably had French Toast at one time or another. How would you like to learn about a stepped-up version? It is actually easier to make; an excellent make-ahead brunch option, and is so delicious that it will become a staple for your holiday breakfast menu. You will love Bostock (pronounced ‘bow-stuck’). It is also known as the “Better Than French Toast” breakfast pastry. It is offered at the best patisserie shops in Paris so it must be special.

Skip to the Recipe

The Ultimate Breakfast Pastry – Bostock

…

Sausage and Egg Breakfast Burritos

By Denise Pare-Watson

It is always a good idea to have a backup of breakfast items that you can quickly heat up as you head out the door. These Sausage and Egg Breakfast Burritos are easy to make little packets to help make your morning routine easier. It will take only a few minutes to make several of these breakfast burritos and can be stored in individual baggies and refrigerated or frozen to have on hand for breakfasts.

Sausage and Egg Breakfast Burritos

CHEF TALK: The package of flour tortillas that I buy has 8 tortillas (labelled medium size and measuring between 6 – 7 inches in diameter). The recipe below will make 8 breakfast burritos. Follow the assembly of the burritos in the step-by-step photographs following the recipe.

Yield: 8 small breakfast burritos

INGREDIENTS:

For the Scrambled Eggs:

4 large eggs
1/4 cup milk or light cream (about 60 ml)
1/2 teaspoon Kosher Salt
1/8 teaspoon ground black Pepper
1 Tablespoon finely chopped green onion, optional
___________

For Breakfast Burrito Assembly:

8 whole wheat or white flour tortillas (6 – 7 inch), room temperature (leave them in their storage bag to prevent drying out)
8 breakfast sausage, cooked (See CHEF TIP below)
1 cup shredded Cheddar Cheese (or as needed)
Mayonnaise, as required

METHOD:

For the Scrambled Eggs: In a medium bowl, whisk together eggs, milk, salt and pepper (green onion, if using).
Preheat a medium-size frying pan over medium-high heat. Add a drop of oil or butter (or both).
Pour in the egg mixture and immediately reduce the heat to medium-low. Using a spatula, gently move it across the bottom and sides of frying pan to form large, soft curds.
The eggs are done when they are softly set and fluffy and there is no uncooked liquid remaining in the frying pan. The scrambled eggs will be set but not dry. This will only take a few minutes. Remove from the heat to cool slightly in the pan while you get the rest of the ingredients ready.
For Assembly of the Breakfast Burritos: Place the flour tortillas in a single layer on a cutting board or countertop with the rest of the ingredients close at hand to begin assembly of the burritos. (Follow the step by step photos below the recipe). CHEF TIP: Tortillas will dry out easily so to prevent this when constructing, use a damp cloth to cover the tortillas to maintain freshness.
Drizzle a little mayonnaise onto the middle of each tortilla.
On each flour tortilla, place the following ingredients as shown in the photograph: one scoop of scrambled eggs; one cooked sausage; 1 – 2 Tablespoons of shredded Cheddar cheese.
Bring one edge of the tortilla over the ingredients; then each side of the tortilla over the first fold. Now, flip the package over the last edge so that the folds are now underneath the burrito. Repeat with the remaining Breakfast Burritos. CHEF TIP: Smear a little mayonnaise under the last fold of the tortilla to help adhere the tortilla edges together.
Preheat a frying pan over low to medium heat. Place a little oil or butter (or both) in the frying pan and place the burritos fold side down into the frying pan. Brown slowly to a golden brown, flip the burrito over and brown on the other side. Cool for a few minutes before cutting in half to serve.
TO SERVE: Serve immediately or refrigerate and reheat when required. For longer storage, freeze the breakfast burritos in small sealing bags and rewarm them in the microwave.

CHEF TIP: For an easy way to cook the sausage, place the amount required (or bulk amounts) on a parchment-lined baking sheet and roast at 350°F, periodically shifting the sausage to ensure a golden colour all around (approximately 20 minutes). Use immediately or refrigerate to reheat as needed. For longer storage, freeze the pre-cooked sausage in airtight containers.

How to assemble the Sausage and Egg Breakfast Burrito:

LEARNING TIPS:

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Parchment Paper
____________

You Might Also Enjoy:

The Ultimate Breakfast Pastry – Bostock

Raspberry Cream Cheese Coffeecake

Whole Grain Gluten-Free Dairy-Free Mini Muffins

Apple Cinnamon Streusel Muffins

Best Ever Banana Muffins

If you try my recipe for Sausage and Egg Breakfast Burritos, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Did you Make my Recipe?

Tag me @urbnspice on Instagram and hashtag #urbnspice

Savoury Crispy Bacon, Cheese and Green Onion Waffles

By Denise Pare-Watson

My family is very fond of waffles for breakfast or brunch or dinner. We frequently make and freeze double batches of vanilla bean waffles for my grandchildren. They love them reheated for their breakfast. Unflavoured protein powder is often added to the waffle batter for that extra bit of goodness. I have created Gluten Free and Dairy Free Savoury Crispy Bacon, Cheese and Green Onion Waffles for their parents to enjoy (recipe follows).

Savoury Crispy Bacon, Cheese and Green Onion Waffles

Why make waffles? Why not make a pancake? How are waffles and pancakes different? There are actually several factors that differentiate a waffle from a pancake. Waffle batter has more fat and more eggs than a pancake batter. Typically, when making a waffle batter, softly beaten egg whites are folded into the batter, resulting in a lighter and fluffier product. The thick batter is poured onto a heated iron rather than an open pan or griddle. A waffle is cooked from the bottom and the top at the same time making a crisp and light yet a sturdy shell.

Pancakes have always been a breakfast favourite, however, waffles with their unique honeycomb appearance and crispy texture are unbeatable when smothered in maple syrup.

…

Original content here is published under these license terms:		X

License Type:	Commercial

License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Original content here is published under these license terms:		X

License Type:	Commercial

License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Original content here is published under these license terms:		X

License Type:	Commercial

License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Original content here is published under these license terms:		X

License Type:	Commercial

License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Original content here is published under these license terms:		X

License Type:	Commercial

License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.