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Breakfast/Brunch

Blueberry Lemon Ricotta Breakfast Cake

Breakfast time! This is a little “cake” that I have now made for the second time in a week’s span as it was so popular in the first go around that is was gone straight away. Surprisingly it is very similar to my most of my blueberry muffin recipes, but instead of milk that those recipes use, this “breakfast cake” uses ricotta cheese. It’ very light, super-fluffy and has just the right amount of tartness from the lemon and ricotta. Also, it’s a very easy and forgiving recipe.

(modified from an Ina Garten recipe that can be found here)

25. May 2023

Breakfast/Brunch, Sweet Snacks

Maple Pecan and Cranberry Granola

I often make granola for myself, though I don’t post the recipe, because it is mostly the same — swap out the nuts, swap out the dried fruit, but there is usually maple syrup and of course oats and sunflower seeds. This time I made Maple Pecan and Cranberry Granola. not too sweet, a little tart and definitely delicious. I mostly eat my granola with yogurt (blatant product endorsement: Cabot Whole Milk Vanilla Greek Yogurt is excellent), but would also be great with milk for breakfast or ice cream for dessert.
Yum yum.

13. May 2023

Breads, Breakfast/Brunch, Sweet Snacks

Sauerteig Osterkranz
(Sourdough Easter Wreath)

Happy Easter! Just popping in to say Hi, and happy days for those who celebrate and to show off my Osterkranz, which is a sweet, challah-like bread that is perfect for Easter Brunch and coffee time. Hefezopf/kranz (braid/wreath) always remind me of my Oma and Opa…. and he would have been proud at how this one turned out. A little sweet, a little vanilla-y and surprisingly light. This one is sourdough, but if you search on the CSPS site, there is a yeast-based version as well.

9. April 2023

Breads, Breakfast/Brunch, Sweet Snacks

Sourdough Hot Cross Buns with Lemon + Golden Raisins

Here we are on Easter weekend, and as most years, I bake some Hot Cross Buns, most years with a new twist. This year, I went with a sourdough, no surprise, with a touch of lemon as my spice and golden raisins. I know, I know, raisins are controversial, so substitute whatever dried fruit that you like — I am also a big fan of tart cherries and/or diced dried apricots. The sourdough came out well though, very similar to my brioche-style danishes. Great with breakfast or tea…. or really, do you need an excuse to have a hot cross bun?

6. April 2023

Appetizers/Starters, Breakfast/Brunch, Lunch

Crostata Primavera: Puff Pastry Tart with Asparagus, Peas + Baby Arugula

Here’s a delicious little spring tart (hence the name, Crostata Primavera), with all sorts of early in the season bounty: asparagus, peas and baby arugula/rocket. It’s very green, which is the intent as it is Easter Week and this is something for “Green Thursday (Gründonnerstag)”, which is how some people in Germany refer to Holy Thursday. Was very easy to make, required very little prep time and was ready in under an hour. Can be eaten hot or at room temperature, for brunch or lunch. Might have to put this one on the regular spring rotation.

4. April 2023

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