Courses Archives: Breakfast

Russian Syrniki (Breakfast dessert in Russia)

Russian Syrniki (Breakfast dessert in Russia)

Flora S.

Ingredients
  

  • 1 cup cottage cheese
  • 2 eggs beaten
  • 3 tablespoons white sugar
  • 2 tablespoons semolina flour
  • 3 tablespoons all-purpose flour plus extra for dusting
  • 1 cup canola oil for frying

Instructions
 

  • Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
  • Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side

Continue Reading

Russian Pancakes (Blini)

Russian Pancakes (Blini)

Flora S.
Course Breakfast

Ingredients
  

  • 2 eggs
  • 1 tablespoon white sugar
  • teaspoon salt
  • ½ cup all-purpose flour
  • 2 ½ cups milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter

Instructions
 

  • In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
  • Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
  • Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle.

Continue Reading

Homemade Lox

Homemade Lox

Flora S.

Ingredients
  

  • 1 pound salmon fillet bones removed
  • ½ cup kosher salt
  • ½ cup white sugar
  • 9 drops liquid smoke flavoring Optional

Instructions
 

  • Rinse salmon with water; pat dry with paper towels.
  • Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
  • Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
  • Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
  • Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.

Continue Reading

Green Russian Borscht

Green Russian Borscht

Flora S.
Course Breakfast

Ingredients
  

  • 3 eggs or more to taste
  • 3 potatoes cut into cubes, or more to taste
  • ½ cup rice
  • 1 bunch green onions finely chopped
  • salt to taste
  • 1 bunch fresh spinach stems removed and leaves chopped
  • 1 bunch fresh parsley chopped
  • ¼ cup sour cream or more to taste
  • 1 teaspoon chopped fresh dill or more to taste

Instructions
 

  • Place eggs in a saucepan and cover with salted cold water. Bring to a boil, remove from heat, cover saucepan, and let eggs stand in hot water, 10 to 12 minutes. Drain water from saucepan and cover eggs with ice water until chilled, about 10 minutes. Peel eggs and chop or shred.
  • Fill a large pot halfway with water; bring to a boil. Add potatoes, rice, green onions; reduce heat and simmer until potatoes are mostly tender, 15 to 20 minutes. Add spinach and parsley; continue simmering until wilted, 5 to 7 minutes.
  • Stir sour cream into soup until well mixed; add dill. Bring soup back to a boil, remove pot from heat, and stir eggs into soup. Season with salt.

Continue Reading

Creme Brulee French Toast

Creme Brulee French Toast

Laura D.
This is a highly anticipated dish at family brunch gatherings that we do on Christmas and Palm Sunday mornings. I love this dish because all of the prep is done the day before and you just pop it in the oven prior to everyone arriving. It also travels well to events that are held at someone else's house.
Course Breakfast

Ingredients
  

  • 1 stick unsalted butter
  • 1 cup backed brown sugar
  • 2 tbsp. corn syrup
  • 1 long loaf French bread
  • 5 large eggs
  • 1 ½ cups half and half
  • 1 tsp. vanilla
  • 1 tsp. Grand Marnier or orange juice
  • ¼ tsp. salt
  • ¼ tsp. orange zest

Instructions
 

  • In a heavy sauce pan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into 9x13 inch baking dish.
  • Cut bread into 20 1"" slices. Arrange bread slices in one layer in baking dish on top of the sugar mixture, squeezing them slightly to fit.
  • In a bowl whisk together eggs, half and half, vanilla, Grand Marnier, salt and orange zest until well combined. Pour evenly over bread.
  • Chill bread mixture, covered at least 8 hours and up to one day.
  • Preheat oven to 350 degrees and bring bread to room temperature. Bake uncovered in middle of oven until puffed and edges are pale golden, 35-40 minutes.
  • Sprinkle with cinnamon (my preference), or powdered sugar.

Continue Reading

Classic Potato Latkes

Classic Potato Latkes

Shelley H.

Ingredients
  

  • 2 eggs beaten
  • 4 medium russet potatoes about 8 ounces each peeled and sshredded
  • ¼ cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • vegetable oil for frying

Instructions
 

  • In a large bowl combine the eggs, flour, onion, salt, and pepper, stirring to blend.
  • Using your hands, squeeze out as much liquid as you can from the potatoes. Then add the shredded potatoes to the egg mixture, mixing well. In a large frying pan, heat some of the oil over medium-high heat.
  • Spoon the batter by quarter-cupfuls onto the skillet, flattening them slightly.
  • Fry until the bottoms are nicely browned-between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer.
  • Repeat for the remaining pancakes, adding oil to the pan as needed. Drain on paper towels and serve immediately with sour cream or applesauce.
  • Makes about 12 pancakes; you can use less batter for each pancake and make smaller latkes!

Continue Reading

Bread for breakfast (Khachapuri)

Bread for breakfast (Khachapuri)

Flora S.

Ingredients
  

Pastry:

  • 4 cups all-purpose flour divided
  • 4 ½ teaspoons active dry yeast
  • 3 ½ teaspoons white sugar
  • 2 teaspoons salt
  • 1 cup milk
  • ½ cup margarine

Filling:

  • 1 pound shredded Muenster cheese or more to taste
  • 1 egg
  • 1 egg separated

Instructions
 

  • Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
  • Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
  • Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
  • Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
  • Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
  • Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
  • Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
  • Let dough rest, 10 to 15 minutes. Brush with egg white.
  • Bake in the preheated oven until golden brown, about 1 hour.

Continue Reading

Cinnamon Baked Donuts by Ina Garten Food Network

Cinnamon Baked Donuts by Ina Garten Food Network

Michael A.

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1 extra-large egg lightly beaten
  • 1 ¼ cups whole milk
  • 2 taespoons unsalted butter melted
  • 2 teaspoons pure vanilla extract
  • For the toppping:
  • 8 tablespoons 1 stick unsalted butter
  • ½ cup sugar
  • ½ teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
  • Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
  • Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
  • For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Notes

Our kids love this recipe, grownups too. The donuts melt in your mouth, so good! Submitted by Michael Aloi

Continue Reading

Hours: Monday - Thursday: 10am - 8pm
Friday & Saturday 10am - 5pm
Sunday 1pm-5pm