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Decadent Breakfast - Page 2

post #31 of 46
3/13/02 at 5:00pm
Thread Starter 
Breakfast is ready! I went a little crazy...


Banana walnut chocolate muffins with a tablespoon of ganache in the middle. Cranberry white chocolate muffins with a crunchy almond topping.

An improve ginger scones, if that's even possible! ;)

Danish braid with a raspberry filling. And a few cinnamon walnuts roll because I had a bit of dough left.



Thanks again for your help guys!
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post #32 of 46
3/13/02 at 5:45pm
Well, since I brought up Russian creme....

Does anyone have a recipe for this? It sounds incredibly good now, and I might have to make some for myself.

~~Shimmer~~
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post #33 of 46
3/14/02 at 2:11am
Very nice Isa! Isn't it fun going a little nutz? :)
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post #34 of 46
3/14/02 at 5:06pm
Maple granules and cream are reduced and in the first case dried maple syrup....the jelly glaze seals the crust so it won't get soggy, the pastry cream is put on the crust after it has cooled...dittto with the fruit topping. No questions are dumb.
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post #35 of 46
3/14/02 at 7:37pm
Thread Starter 
Indded Kyle, I enjoyed every minute.


To top it all, I discovered danish. I always found them pretty tasteless but homemade with raspberries and almonds it's heavenly. :lips:
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post #36 of 46
3/15/02 at 7:06am
What improvement did you make to your ginger scones? I use your old recipe. I have a hard time giving them away because I like them too much and save it all for myself. I know, very selfish of me, but I bring other treats.
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post #37 of 46
3/15/02 at 9:35am
Isa- can I come next time you make breakfast? The oatmeal I had today just didn't cut it.
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post #38 of 46
3/15/02 at 10:00am
"Banana walnut chocolate muffins with a tablespoon of ganache in the middle."


Isa, care to share that recipe? Thanks!


Also, can someone tell me what is a blintz? A blini?


Is that something regional? I don't think I've seen it around where I live.

thanks
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post #39 of 46
3/15/02 at 12:37pm

Blintzes and blinis

a BLINTZ is sort of a Jewish* version of a filled crepe: a thin, egg-and-flour based pancake, rolled or folded around a filling, and then shallow-fried. (*Not only Jewish, of course; I've had Polish ones, too -- I guess it's Eastern European. ) Fillings can be sweet or savory -- sweetened pot cheese or cottage cheese is standard, as are various fruits (usually already cooked); for savory, one of the best I've had was the Polish one filled with (cooked) fresh spinach and swiss cheese. My mother only made them with sweetened cheese, fried them in butter, and served them with maple syrup (okay) or sour cream and jam (the best!). Hey, Mezzaluna, what were YOUR mother's like??

a blini is a Russian pancake, made from a yeast-raised batter that has a lot of melted butter in it. When I worked at a Russian restaurant, they were mostly buckwheat flour. Smallish -- bigger than a silver dollar, but not as big as a regular pancake. A classic accompaniment to caviar and/or smoked salmon.

Hope this helps.
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post #40 of 46
3/15/02 at 12:40pm
Hello Henry,

Blini
Hailing from Russia, blini are small, yeast-raised buckwheat pancakes that are classically served with sour cream and caviar or smoked salmon.

Blintz
A tender, ultrathin pancake that can be made with any number of flours. The blintz is rolled to enclose a sweet or savory filling including cottage or ricotta cheese, fruit or meat mixtures. It's then sautéed until golden brown and served with sour cream.




From The New Food Lover's Companion
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post #41 of 46
3/15/02 at 4:16pm
Ricotta in a blintz? :eek:
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post #42 of 46
3/15/02 at 5:07pm
Fusion cooking.
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post #43 of 46
3/15/02 at 7:54pm
Thread Starter 
Share my scones secret Risa???? Never!! Isn't that recipe terrific. I can't get enough of them. Do you add crystalised ginger to yous?

Ok I'll tell you but for all I know it could be a mistake, haven't tasted them with the improvement but they sure looked great.

Just before I left I pour just a little bit of sugar on the scones. A very tin layer. I then used my torch to melt the sugar. The scones looked great, they were all shinny and golden. Not sure how long it would hold, after a while the moisture of the scones would make the sugar sticky and shine less. I'm just guessing here.


For the muffin I just used an old banana muffin recipe and added milk chocolate chips. About 1/2 cup to 3/4 cup. I also cut down on the sugar, didn't want the muffins to be too sweet.

To be totaly honest, I was inspired by a muffin recipe I saw, the put a spoonful of Nutella in the middle. There was no NUtella in the house, so I used ganache.

I filled the mould about halfway and put in a spoonful of ganache then added more batter. Once cooled, I drizzled dark chocolate over the top. They looked quite nice. You should know that I didn’t taste it, for all I know it was all gooey inside. Nah they were fine!


Here’s the recipe. I’m sorry I have no idea where it came from.

1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups mashed ripe bananas
1/2 cup sugar
1/4 cup brown sugar
1/2 cup butter, melted
1/4 cup milk
1 large egg
1 cups walnuts, toasted and chopped

Preheat the oven to 350°F. Grease twelve muffins cups or line with muffins papers.

Sift the first four ingredients into a large bowl. Combine bananas, both sugars, butter, milk and egg in a medium bowl. Mix into dry ingredients. Fold in half of the nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining walnuts. Bake until muffins are golden brown and tester inserted into centre comes out clean, about 25 minutes. Transfer muffins to rack and cool.

P.S. Depending on the bananas you use, the batter may need a bit more milk.


Anna I’m planning on hot cross buns tomorrow, what time should I expect you? ;)
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post #44 of 46
3/16/02 at 9:15am
Might be a little wet but why not? Sounds YUM!
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post #45 of 46
3/16/02 at 11:21am
I'm sure it's tasty. It doesn't sound very authentic is all.
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post #46 of 46
3/16/02 at 11:56am
If anyone does try "ricotta blinzes" be sure to drain you ricotta overnight in a towel lined strainer to get rid of the excess liquid. Also I find that artisan made ricotta available in Italian delis is not so liquidy as what I've had in little tubs from the supermarket.

PS: Though I use deli ricotta, I've never made blinzes with them. I'd rather eat cannoli.
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