BETH’S CHRISTMAS MORNING BREAKFAST
Airs tomorrow 12/1/12 at 7:00amPST
1 Serving (just multiply by how many people you are making this for to make a larger quantity)
1 cup (240 ml) of whole milk
2 tbsp (30 ml) half and half
2 tbsp (28 g) milk chocolate chips
1 cinnamon stick for garnish
Gingerbread Whipped Cream
2 cups (480 ml) heavy cream
1 tsp (5 ml) vanilla
1 tbsp (7 g) powder sugar
1/4 tsp (0.5 g) ground ginger
¾ tsp (2 g) cinnamon
¼ (1 g) allspice
¼ cloves (.0.5 g) ground
For gingerbread cream, combine all ingredients in a bowl and whip until stiff peaks form.
For hot chocolate, place milk, and half and half in a large sauce pan, set on simmer. Once it begins to warm add chocolate chips. Stir with a whisk until chocolate is completely dissolved. Garnish with gingerbread cream on top, and 1 cinnamon stick for a stirrer.
CRANBERRY ORANGE WALNUT BREAD WITH HONEY BUTTER
Makes (2) 9 x 5 loaves
3 ½ cups (423 g) of flour
2 tsp (2 g) baking soda
1 tsp salt (5 g)
¾ (135 g) cup brown sugar
¼ (0.5 g) ground cloves
1 large navel orange, juice and zest
¾ cup (180 ml) canola oil
1 cup (240 ml) whole milk
1 cup (150 g) of fresh cranberries
½ cup (75 g) walnuts, chopped
Preheat oven to 350F (180 C). Grease (2) 9 x 5 loaf pans.
Combine all the dry ingredients in one bowl. Combine all the wet ingredients in another bowl. Add the wet ingredients to the dry and mix until combined. DO NOT OVER MIX (or bread will be tough)
Add the cranberries and the walnuts and stir gently. Bake for 40-50 minutes, until a toothpick comes out clean. Serve warm with honey butter.
1 stick of salted butter, softened
2 tbsp of honey
Beat honey into softened butter with a hand mixer (or by hand with a spatula) until well combined. Serve alongside the bread.
PECAN STICKY BUNS
Makes 12 buns
3 ½ cups (420 g) flour
2 ¼ tsp (1 package) (1/4 ounce/7g) dry active yeast
2 tbsp (25 g) + 1 ½ tsp (8 g) of sugar
1 tsp salt (6 g)
1 tbsp orange zest
½ cup of raisins (75 g)
1 ½ cup warm water (between 110-125F or 43-51)
2 tbsp (30 ml) melted butter, divided
12 tbsp (180 g) butter
1 ½ cup (250 g) of brown sugar
2 tbsp (20 g) orange zest
1/3 cup (80 ml) fresh orange juice
¼ cup (60 ml) of heavy cream
2 cups (300 g) of chopped pecans
1 tbsp (12 g) brown sugar
1 tbsp (10 g) white sugar
1 tsp (5 g) cinnamon
1 tbsp (10 g) orange zest
½ cup (60 g) chopped pecans
½ cup (60 g) raisins
3 tbsp (45 g) softened butter
Combine flour, yeast, sugar, salt, orange zest, raisins. Then add water and slowly mix into a dough, and then into a ball. Add 1 tbsp (15 ml) of melted butter to the top of the dough, and then knead on a floured surface for 20 turns.
Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it. Place dough inside and cover with plastic wrap. Set in a warm place for 1 hour.
Meanwhile, make the sticky sauce. Melt butter and sugar in a sauce pan, add orange zest and juice, simmer and then add heavy cream. Whisk until a caramel sauce develops. Remove from the heat and allow to cool.
Then make the filling. Combine sugars and cinnamon. And set aside.
Place 1 tbsp (15 ml) of sticky sauce in each well of a muffin tin, then add 1 tbsp (10 g) of chopped pecans on top. You will have some sticky sauce left, set aside for topping the buns once they are baked.
Remove the dough from the bowl and place on well-floured surface; roll out to a 13 x 15 rectangle (32.5 x 37.6 cm). Smear with softened butter, then sprinkle with cinnamon sugar, then zest, then raisins then nuts.
Roll up, like a jelly roll. Slice into (12) 2” (5cm) slices. Fit, cut side up, into muffin wells.
Bake at 375 (190 C) for 12-15 mins until golden brown and puffed up. Allow to cool. Then place cooling rack on top of muffin tin, and then top with sheet pan, flip the tin while holding rack and sheet pan, and now all your buns will be right side up on the cooling rack.
Pour additional sticky sauce on top of the buns and allow to set for 5 mins. Transfer buns to a cake stand. And dig in! (BEWARE: These are sticky and are meant to be eaten with a knife and fork!)
CHRISTMAS MORNING FRITATA WITH ROASTED POTATOES
1 tsp (5 g) salt
½ tsp (2.5 g) freshly cracked pepper
½ (120 ml) cup of heavy cream
1 ¼ cups (135 g) of shredded mozzarella cheese separated
1 tbsp (15 g) butter
20 cherry tomatoes
2 tbsp (10 g) basil, roughly chopped
1 ½ cups (225 g) red new potatoes, diced
1 tbsp (15 ml) olive oil
Good few pinches of salt
fresh cracked pepper to taste
1 tbsp (5 g) herbs de provence
Preheat oven to 400 F (200 C) degrees.
Dice potatoes, toss with olive oil, salt, pepper and herbs de Provence. Place on a sheet pan, and pop in the oven for 15 mins.
Meanwhile combine eggs, salt, pepper and heavy cream. Whisk together. Stir in 1 cup (90 g) of cheese.
Place a 10-inch (25 cm), oven-safe skillet (can not have a plastic handle, or it will melt once you place it in the oven) on a medium flame. Melt butter in pan. Add egg mixture and cook without touching for about 15 mins until eggs begin to set.
Then turn oven down to 375 degrees (190C). Once frittata is setting up around the edges, top with the remaining cheese, cherry tomatoes, and chopped basil.
Place potatoes on bottom rack of your oven, and frittata on the middle rack. Cook both until potatoes are crisp and Frittata is completely cooked through, puffed and golden brown. It should not giggle in the middle.
Garnish frittata with freshly cracked pepper and serve with potatoes.
1/3 cup (80 ml) water
¼ (50 g) cup sugar
3 cinnamon sticks
zest of 2 clementines
5 ruby red grapefruit
3 navel oranges
4 clementines, peeled
2 tbsp pomegranate seeds
Place water and sugar in a sauce pan, on medium heat until the sugar dissolves. Add cinnamon sticks and simmer for 5 minutes. Turn off heat and allow to cool completely (cinnamon sticks will infuse the syrup as it cools.)
Slice ends off citrus and then working your way around the fruit, slice off the peels, a strip at a time, moving the fruit counter-clockwise. NOTE: Since the clementines are so small, just peel those normally by hand and slice into rounds.
Then slice into rounds. Transfer fruit to a serving bowl. Top with cooled cinnamon syrup, cinnamon sticks and pomegranate seeds