Toledo BladeRecipes for eye-opening breakfasts:
Buttermilk Waffles with Berries
Ingredients:
2 large eggs
1-3/4 cups buttermilk
1/4 cup canola oil
1 tbsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. fine sea salt
butter for serving, optional
warmed maple syrup for serving, optional
2 cups fresh or frozen blackberries, raspberries or blueberries
Preparation:
Preheat a waffle iron. In a large mixing bowl, using a sturdy whisk, beat eggs until evenly mixed. Add the buttermilk, oil, sugar, cinnamon and baking soda. Whisk together until well combined. Add the flour, baking powder and salt, and whisk just until the large lumps disappear. The waffle batter should be a little thicker than heavy cream. Transfer the batter into a large glass measuring pitcher.
When the waffle iron is hot, pour some batter evenly over the center of the grid, easing it toward, but not into, the corners and edges with a wooden spoon or heatproof spatula. Close the iron and cook according to the manufacturer's instructions until the exterior of the waffle is a golden brown and almost crusty and the inside is soft, light and springy, about 4 minutes. Transfer the waffle to an uncovered platter in a low oven to keep warm while you cook the remaining waffles in the same way. Divide the waffles among the individual plates and serve at once with butter, maple syrup and berries.
Yield: 4 or 5 servings
Source: Adapted from Williams-Sonoma Breakfast (Recipes and text by Brigit L. Binns)
Blueberry Cheese Strata
Ingredients:
6 slices bread, cubed and divided
2 cups frozen or fresh blueberries
1/3 cup sugar
1 cup shredded low-fat Swiss cheese
4 eggs, beaten
2 cups low-fat milk
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. ground cinnamon
vanilla yogurt or dairy sour cream
6 mint sprigs
Preparation:
Layer half of bread cubes, blueberries, sugar, cheese and remaining bread cubes in buttered 8-inch-square baking dish. Combine eggs, milk, vanilla and salt; mix well. Pour over bread; sprinkle with cinnamon. Cover and refrigerate 6 to 24 hours. Uncover and bake at 325 degrees for 50 to 60 minutes or until knife blade inserted near center comes out clean. Let stand 10 minutes before serving. Top with yogurt or sour cream. Garnish with mint.
Yield: 6 servings
Baked French Toast with Cherry Topping
Ingredients:
1-1/2 cups milk
6 eggs
1/3 cup maple syrup
3 tbsp. sugar, divided
1 tbsp. grated orange peel
1/8 tsp. salt
8 slices french bread (4-by-3-by-1-inch)
4 cups sweet cherries, halved and pitted
1/2 cup orange juice
vanilla yogurt
Preparation:
Combine milk, eggs, maple syrup, two ablespoons sugar, orange peel and salt; mix well. Pour half of mixture into each of two 9-inch-square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight. Marinate cherries in orange juice and remaining one tablespoon of sugar overnight.
Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking. Bake in preheated 400-degree oven for 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt. Serve immediately.
Yield: 6 to 8 servings
Toasty Plum Pecan Waffles qith Fresh Plums and Maple Syrup
Ingredients:
3/4 cup pecans, roughly chopped
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. brown sugar
1-1/2 cups milk
2 large eggs
1 tsp. vanilla extract
3 tbsp. unsalted butter, melted
1 cup fresh ripe plums, any variety, diced (about 1/2-inch dice)
additional fresh plums for slicing
Preparation:
Preheat waffle iron. Spread pecan pieces on sheet pan on a single layer and toast in a 325-degree oven just until they are lightly browned and aromatic. Spread on parchment or wax paper to cool.
In a medium bowl, mix together flour, baking powder, salt and brown sugar, just to combine. In a separate bowl, whisk together milk, eggs and vanilla. Pour half of the liquid mixture into the dry ingredients and whisk; repeat with remaining half. Do not overmix. Stir in melted butter, then fold in diced plums and 1/2 cup toasted pecans. Spoon batter onto preheated waffle iron and cook until golden. Serve with maple syrup and garnish with fresh sliced plums and remaining toasted pecan pieces.
Yield: 6 waffles
Source: Alexandra Jersyk Ricciuti
