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Ethiopian French Toast

By Aaron Macks on November 8, 2021 3:05 PM | No Comments | No TrackBacks

(source)

Ingredients

    • 6 Eggs
    • 1 1/2 cup Whole Milk
    • 3 teaspoon Brundo Spice Company Mekelesha Spice Blend, separated
    • 1 tablespoon Vanilla Extract
    • 1/4 cup Cane Sugar
    • 1 loaf Brioche or Challah Bread, cut into thicc slices
    • 4 tablespoon Ahara Chai Spice Ghee or Butter, for the pan, separated
    • 2 teaspoon Powdered Sugar, for sprinkling
    • 1 handful Berries (optional)
    • 2-3 Ripe bananas, peeled and cut lengthwise
    • 3 tablespoon Brown sugar (I prefer dark but you do you)

Preparation

    1. In a medium bowl or a large baking dish, whisk together the eggs, milk, vanilla extract, sugar, and 2 tsp of the Mekelesha until thoroughly mixed.
    2. Add the slices of bread, turning to coat so that it is entirely covered in the mixture. (Make sure the bread absorbs a good amount)
    3. Melt 2 tablespoons of the ghee or butter in a large skillet over medium heat. Once hot, add in the bread slices and cook until a deep golden brown, about 3-4 minutes on each side. Transfer to a serving plate when finished and cover with foil to keep warm.
    4. As soon as you begin cooking the toast, start prepping the bananas.
    5. Peel & cut the bananas lengthwise. In a separate large skillet, melt the remaining ghee or butter on medium heat and toss in the sugar and remaining Mekelesha so it covers the bottom of the pan. Place the bananas cut-side down and let sit for 5 minutes, allowing the sugar to dissolve and caramelize. If the sugar begins to burn, turn down the heat, add a bit more ghee, and move the bananas around the pan.
    6. Flip the bananas and allow to pan-fry for another 2-4 minutes. Once finished, top the toast with the bananas, cut-side up (cuz it's pretty) and berries of your choosing (if you want), sprinkle with powdered sugar, and dig in!

Candied Ginger Scones

By Aaron Macks on April 29, 2020 9:04 PM | No Comments | No TrackBacks
(source)
Yield
Yield: 8 scones

Ingredients

    • Special item: 3-inch round cutter
    • 2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
    • 1/3 cup granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon finely chopped lemon zest (about 1/2 lemon)
    • 1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
    • 4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
    • 3/4 cup heavy cream, plus extra for brushing the tops of the scones

Preparation

    1. Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
    2. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
    3. Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
    4. Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
    5. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
    6. Brush the tops with the remaining cream.
    7. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

From Nancy Silverton's Pastries from the La Brea Bakery by by Nancy Silverton, (C) © October 2000 Villard

ATK: Pancakes

By Aaron Macks on March 25, 2020 3:20 PM | No Comments | No TrackBacks

Easy Pancakes

(source)

SERVES: Makes sixteen 4-inch pancakes; Serves 4 to 6

Easy Pancakes

INGREDIENTS

all-purpose flour
baking powder
vegetable oil
*

BEFORE YOU BEGIN

The pancakes can be cooked on an electric griddle set to 350 degrees. They can be held in a preheated 200-degree oven on a wire rack set in a rimmed baking sheet. Serve with salted butter and maple syrup or with one of our flavored butters: Ginger-Molasses Butter, Orange-Almond Butter, or Pumpkin Spice Butter.

INSTRUCTIONS

1.  Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk eggs and ¼ cup oil in second medium bowl until well combined. Whisk milk and vanilla into egg mixture. Add egg mixture to flour mixture and stir gently until just combined (batter should remain lumpy with few streaks of flour). Let batter sit for 10 minutes before cooking.

2. Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet. Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.

3. Using ¼-cup dry measuring cup, portion batter into skillet in 3 places, leaving 2 inches between portions. If necessary, gently spread batter into 4-inch round. Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second sides are golden brown, 1 to 2 minutes longer. Serve. Repeat with remaining batter, using remaining ½ teaspoon oil as necessary.

Yeasted Belgian Waffles

By Aaron Macks on March 30, 2016 9:53 AM | No Comments | No TrackBacks

Belgian-Style Yeast Waffles

At a Glance

Prep
8 mins. to 12 mins.
Bake
20 mins. to 30 mins.
Total
58 mins. to 10 hrs 42 mins.
Yield
about 4 Belgian-style (deep-pocket) 7" round waffles
This classic yeasted waffle recipe produces waffles that are wonderfully crisp outside, and creamy-smooth and moist inside. Even when cooling, they retain their wonderful texture. But don't worry, their flavor is so delightful they won't spend much time on the serving plate!

You can choose to prepare the batter for these waffles and cook it after an hour, but we prefer to let the batter rest overnight in the fridge, where it develops some real depth of flavor, yeasty and rich. As you'll read in the comments below, some readers aren't fond of this "yeasty/fermented" flavor; if you think you might fall into this camp, add 1 1/2 teaspoons baking powder to the recipe (in addition to the yeast), and cook after just a 30-minute rest; don't refrigerate overnight.

Directions

  1. Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
  2. Stir to combine; it's OK if the mixture isn't perfectly smooth.
  3. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
  4. Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.
  5. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.
  6. Yield: about 4 Belgian-style (deep-pocket) 7" round waffles.

source

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