Tag Archives: brunch

Last-Minute Easter Brunch Menu

Putting together an unforgettable Easter brunch doesn’t mean hours spent prepping in the kitchen. If you’re shackled for time, we’ve got the dishes to create a flavourful spread without a hassle. The best part? Compliments galore and full appetites for a fun Easter egg hunt!

Starters:
Carrot Pear Mini Loaves

This sweet mini loaf can be made the day before and make the perfect starter to a hearty brunch. Put it out on the table before everyone sits down to have brunch and serve with a side of fresh butter or creme fraiche. If you’re feeling like going the extra mile, whip up this 10-minute mascarpone cream cheese icing in the morning then spread over the top of the cooled carrot pear loaf before serving.

carrot-pear-mini-loaves

Fresh Fruit Salad with Honey Vanilla Yogurt
Ina Garten’s fruit salad recipe is so simple to make and can be easily prepared ahead of time. With notes of honey, vanilla, and a variety of delicious berries, banana and grapes, it’s a simple and healthy dish that packs a lot of punch.

Main:

Potato Crusted Mushroom and Swiss Quiche
This fresh take on quiche using a potato crust adds a flavourful twist on the classic. To make this main ahead of time, simply prepare the crust the day before. Get creative with the fillings and substitute or add different ingredient combinations to suit your family’s palate. Got more meat lovers in the brood? Ham or bacon will make a nice addition.

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Sides:

Arugula Salad with Pear and Prosciutto
The mixture of the peppery arugula with the sweetness of the pear and the saltiness of the parmesan and prosciutto are a perfect balance in this delectable salad.

Ham and Scallion Scones with Lemon Herb Chèvre Dip
These savoury breakfast scones by Anna Olson make a yummy side on their own, but with the lemon herb chèvre dip, they are simply irresistible. Make the dough a week before and freeze until you’re ready to bake on Easter morning.

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Desserts:

Chocolate Crêpes
Although this dish takes longer to make, it’s well worth it – and the kids will certainly appreciate it! Don’t get stuck on just using sliced bananas in this recipe. From fresh strawberries to mint leaves, set out a small spread of different toppings for people to create their own unique concoction. Don’t have the time to spare? Try making this cheater 10-minute shot glass crêpes instead.

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Drinks:

Starbucks Salted Caramel Cafe au Lait
This combo of sweet and savoury is a delicious end to a great Easter Brunch menu. The mixture of salt and caramel are a perfect combo, making it a delicious après le dejeuner dessert on its own.

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Make-Ahead Christmas Morning Strata

Strata, a savoury bread pudding, is the perfect way to pack everything you could ever want for breakfast into one tasty dish. This all-in-one breakfast bake will make Christmas morning a breeze; you can prep the entire dish the night before and bake while everyone is opening up their presents. It’s an easy way to spend less time in the kitchen and more time with family!

Prep Time: 25 min
Cook Time: 1 hour
Serves: 6-8

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Ingredients:
6 bacon slices, diced
4 breakfast sausages, casings removed and meat crumbled
1 onion, finely chopped
1 pint cherry tomatoes
4 cups spinach
8 eggs
3 cups milk
2 tsp Dijon mustard
1 tsp salt
1/4 tsp freshly ground pepper
1 cup shredded old cheddar cheese
1/2 Italian bread loaf, sliced into 2” cubes, about 4 cups (200 g)
Butter, for pan

Directions:
1. Grease a large baking dish (9 x 13”) with butter.
2. Heat a large non-stick frying pan over medium heat. Add chopped bacon and crumbled sausage pieces. Cook until bacon is crisp, and sausage is cooked through and is starting to turn golden brown, about 5-7 minutes.
3. Once cooked, remove from pan with a slotted spoon and set aside on a paper towel lined plate. Drain all but 1 Tbsp of fat from pan.
4. In the same pan, cook onion until soft and golden brown, about 6 minutes.
5. Add tomatoes and spinach and cook until tomatoes start to soften and spinach wilts, about 2 minutes. Remove from heat and set aside to cool.
6. In a large bowl, beat eggs with milk, Dijon, salt and pepper. Mix in cheese, bread, bacon, sausages and spinach mixture. Pour into prepared pan and cover with plastic wrap.
7. Place in the fridge for two hours, overnight or bake right away.
8. When ready to bake your strata, preheat oven to 350°F. While your oven is preheating, remove strata from the fridge. Bake for 1 hour.

Weekend Brunch: Black Forest French Toast Roll-Ups

Forks and knives are totally optional when serving this super-fun twist on French toast. This unique brunch dish is easy to make, can be frozen to enjoy later, and the filling options are endless.

Here, we start with soft white bread coated in a homemade chocolate ganache, topped with cherries and rolled up tight. The rolls are then dipped in a cinnamon-spiced, chocolate milk-based French toast mixture, then cooked in a pan until all sides are golden brown. Impressive, satisfying and sure to please a crowd!

black-forest-french-toast-roll-ups

Prep: 25 minutes
Total Time: 45 minutes
Serves: 4

Ingredients:

Chocolate Ganache:
1/2 cup heavy cream
4 oz semisweet chocolate, coarsely chopped
2 tsp butter
1 pinch salt

French Toast Roll-ups:
8 slices white bread, crust removed
1 1/2 cups of whole cherries (pitted)
2 eggs
2/3 cup chocolate milk
1/2 tsp cinnamon
1 Tbsp butter
1/2 cup heavy cream, whipped
1/4 cup chocolate shavings (optional)

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Directions:

Chocolate Cherry Filling:
1. To make the ganache, place chocolate in a medium glass bowl.
2. Heat cream in a small saucepan over medium-high until it simmers with small bubbles along the edges, about 5 minutes. Pour over chocolate. Stir with a whisk until smooth. Add in butter and salt and stir until combined.
3. Coarsely chop 1/4 cup of cherries. Set aside the remaining whole cherries.

French Toast Mixture:
1. Using a rolling pin, flatten out each slice of bread.
2. Spread chocolate ganache towards one side of flattened bread slice. Sprinkle about 2 tsp of chopped cherries over chocolate and tightly roll up the slice of bread. Continue with remaining slices.
3. In a shallow dish beat chocolate milk, eggs and cinnamon to create the mixture dip for your bread.
4. Heat 1/2 butter in a large skillet over medium. Dip each roll into egg mixture and place in skillet. 5. Cook in batches of 3 or 4 and grease skillet with butter as needed. Turn the rolls as they cook until golden brown on each side, about 5 minutes.

The Fixings:
Top with whipped cream, warmed cherry sauce, reserved whole cherries and chocolate shavings.

Mini Easter Brunch Quiches

Hosting Easter brunch this year? Don’t panic. What we have here is your little saving grace.

Mini spinach quiches are healthy, delicious and totally easy to make…and that’s not even the best part. They can be made ahead of time then re-heated when guests arrive so you don’t spend all morning hidden away in the kitchen. If those aren’t good enough reasons to make mini quiches then how about this: they’ll cost you well under $10.

Ingredients:
1 dozen eggs
1 (6-8 ounce) bag of baby spinach
1 small onion, chopped
1 /4 cup grated cheddar cheese
1 Tbsp extra virgin olive oil

Directions:
1. Preheat oven to 375, and lightly grease muffin pan with butter or oil.
2. Saute chopped onions in a pan with the oil until onions are translucent.
3. Crack eggs into a bowl and whisk. Fill about ? of muffin cups with spinach, and sprinkle about a teaspoon of the sauteed onions on top.
4. Pour whipped eggs into muffin cups and fill them about two-thirds full, then add a pinch of grated cheddar cheese.
5. Bake for about 15 minutes, until golden on top.
6. Gently remove them from pan with butter knife, then serve.

SkilletEggs_Waffles

Easy Waffles and Eggs in a Skillet

By Lisa Bolton

In our house, brunch is one of the most special meals, because usually it means slow, lazy mornings with loved ones. Whenever family or friends stay with us, brunch is always my favourite meal to plan. There is a high likelihood the dress code will be cozy pyjamas. And to me, brunch should always be family style – let everyone take a little of this and a little of that and pull up a seat at the dining table, a stool at the counter or even call dibs on the cozy spot on the sectional.

This skillet waffle and eggs dish is perfect for those occasions. Making one big waffle means the host won’t be confined to the kitchen cooking two waffles at a time. This dish has a little bit of savoury, a little bit of sweet and even a hint of heat – something for everyone. With the vibrant green and red, this brunch is our family go-to over the holiday season.

Skillet Waffles and Eggs, Courtesy of Lisa Bolton, foodwellsaid.com, Surrey, B.C.

Enjoy lazy holiday mornings with this all-in-one brunch dish.

SkilletEggs_Waffles

Prep time: 7 min
Cook time: 12 min
Yield: 4 servings

Ingredients
2 eggs, separated
1 1/4 cups (300 mL) milk
1 cup (225 g) all-purpose flour
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
3.5 oz (100 g) butter, melted and cooled, plus more for skillet
4 eggs
4 thick slices smoked bacon
1 tbsp (15 mL) maple syrup
sliced scallions
jalapeno pepper
chopped cilantro
plain Greek yogurt mixed with sriracha sauce

Directions
1. In bowl, whisk together egg yolks and milk.
2. Sift in flour, baking powder and salt. Stir until combined.
3. Drizzle in butter; mix until just incorporated.
4. In bowl, whip egg whites until peaks form. Carefully fold into batter.
5. Heat skillet over medium-high heat; grease generously. Pour batter into skillet and cook about 8 minutes or until bottom is golden. Using two spatulas, flip and cook until golden, about 4 minutes more.
6. Meanwhile, soft-boil eggs, cooking for about 6 minutes. Remove eggs from saucepan and run under cold water. Peel and set aside.
7. While eggs are cooking, heat frying pan over medium-high heat. Add bacon and maple syrup; fry until bacon is crisp.
8. To assemble: Break waffle into quarters. Top each quarter with a bacon strip, halved, and an egg. Just prior to serving, break egg to release yolk.
9. Garnish as desired with scallions, pepper, cilantro and yogurt.

Food Well Said
Lisa Bolton is a part-time freelance food writer and recipe developer, and a full-time mom. Her blog, Food Well Said, focuses on thoughtfully prepared, whole-food recipes that will please carnivores, vegetarians and everyone in between. Knowing we eat with our eyes first, she likes to focus on presenting family-style comfort food in an elevated fashion.

Pumpkin Spice Pancakes

It’s all pumpkin spice all the time once the first day of fall hits, and a big stack of pancakes is a great way to enjoy this tasty flavour combination.

These pumpkin spice pancakes are perfection: they’re just the right balance of fluffy and dense, sweet and a little spicy, and are packed with pumpkin flavour. Serve them up to family and friends for a decadent breakfast treat or part of a delicious brunch spread.

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Makes: 8 pancakes

Ingredients:
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp each nutmeg, all-spice & ginger
Pinch of sea salt
1/4 cup pure pumpkin purée
1 Tbsp maple syrup
1 cup almond milk
1-3 Tbsp vegan butter for cooking

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Directions:
1. Heat a non-stick pan to medium/medium-low and pre-heat oven to 200°F. You’ll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.
2. In a mixing bowl combine the flours, spices, baking powder and sea salt together with a fork. Add pumpkin purée, maple syrup and almond milk, and whisk together until well combined.
3. Use a 1/4 cup for each pancake. Lightly butter the pan with some vegan butter. Scoop batter into the centre of the pan. Once it starts to bubble all around and the edges of the pancake are slightly cooked through, that’s when you flip it. It’s approximately 2 minutes per side. Be sure to adjust your burner temperature as you go as the pan will get really hot half way through.
4. Serve with more vegan butter and real maple syrup.

See more from hot for food on their YouTube channel.

Chocolate Chip Banana Pancakes

This is the easiest brunch ever because nothing here is made from scratch. Just get your favourite vegan pancake mix and add non-dairy milk, plus whatever add-ins you like — fresh blueberries, peaches, cranberries, or chocolate chips and banana slices!

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Ingredients (makes 8):
1 cup Coyote Flaxseed Pancake & Waffle Mix
1 1/2 cups non-dairy milk
1 banana, sliced into rounds
1/4 cup chocolate chips or raw cacao nibs
2-3 Tbsp vegan butter for frying

Directions:
1. In a mixing bowl combine the pancake mix with non-dairy milk. It should be a runny consistency if you want nice, thin, evenly cooked pancakes. If you want them fluffy by all means leave out the extra 1/2 cup of liquid. I just find they’re never cooked in the middle when you do this. Then fold in chocolate chips and banana slices.
2. Heat a non-stick pan to medium heat and when it’s hot use a paper towel to spread a small amount of vegan butter on the bottom surface of the pan. It should sizzle.
3. Take a 1/4 cup of pancake batter and pour it in the centre of the pan. Once the surface starts to bubble a lot then you can flip the pancake over and cook on the other side for 1-2 minutes. Continue until all the pancakes are made.

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Tips:
– I like to keep them warm by placing the finished pancakes on a baking sheet in the oven heated to 200°F.
– We also tried Yves Veggie Breakfast Links and fried those in 2 teaspoons of maple syrup so they tasted restaurant style and… Voila! Breakfast is served.

See more from hot for food on their YouTube channel.

French-Toast-Bake

Blueberries and Cream French Toast Bake

Start this weekend off on the right foot with this oven-baked French toast casserole that can be assembled the night before for a stress-free breakfast or brunch in bed. Using cream in the custard makes this extra decadent and delicious, but milk will work as well for a lightened up version.

Blueberries and Cream French Toast Bake 

Prep Time: 10 minutes
Cook Time: 50 minutes
Serves: 6

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Ingredients:

Maple Brown Sugar Drizzle:
2 Tbsp packed brown sugar
2 Tbsp maple syrup
2 Tbsp melted butter
1/4 tsp ground cinnamon

French Toast Bake:
1 cup 10% cream or whole milk
3 eggs
1/2 cup granulated sugar
Pinch salt
1 tsp vanilla
8 cups cubed day-old egg bread or Italian loaf
2 cups fresh blueberries, divided
Whipped cream (optional)

Directions:

Maple Sugar Drizzle:
1. Stir brown sugar with maple syrup, butter and cinnamon until combined.

French Toast Bake:
1. Grease an 8 x 8-inch square glass baking dish. In a large bowl, whisk cream with eggs, sugar, salt and vanilla. Add bread cubes and toss to coat. Stir in 1 cup blueberries.
2. Transfer mixture to prepared baking dish. Cover and refrigerate for at least 2 hours and up to overnight, or until mixture is absorbed.
3. Preheat oven 350°F. Top evenly with Maple Sugar Drizzle. Bake, uncovered, for 50 to 60 minutes or until fluffy and golden.
4. Serve with remaining blueberries and whipped cream if desired.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.  Amanda Riva is part of the Lifestyle Blog Network family.

DIY Brunch Taco Party

Skip the lines and the hassle of corralling a large group into a 40-seat restaurant by hosting brunch at your house with an easy and fun breakfast taco party. Have your friends assemble their own tacos and they can even make their own corn tortillas from scratch. Not only does this keep your friends busy, it also means less work for you.

BreakfastTacos_sized

Restaurants typically use a tortilla press to flatten balls of masa (corn flour), but unless you have one of your own, here’s a way to achieve perfectly round and flat tortillas using two cutting boards, some plastic wrap and a steady two-foot jump. Seriously.

For the Tortillas:

Ingredients:
Two sturdy wooden cutting boards (or large, heavy hardcover books)
Plastic wrap
Corn flour (Maseca is a popular brand)
Water
Salt
Frying pan

BreakfastTacos5_sized

Directions:
1. Follow the instructions on the package of corn flour to make the masa dough. Typically it’s 1 cup of corn flour, 3/4 cup of water and 1/8 tsp of salt to yield 8 tortillas. Double up the portions to make more.
2. Use a Tbsp-sized measuring spoon to make evenly sized individual balls of dough.
3. Put one of the cutting boards on the floor and place a piece of plastic wrap on top of the board.
4. Place a dough ball in the middle of the cutting board, followed by another piece of plastic wrap on top. Carefully place the other cutting board (or sturdy book) on top of the dough ball. Holding on to a countertop (or trusty friend) for balance, make a two-foot hop directly on top of the cutting board, flattening the dough ball. Shift your weight back and forth and side to side to ensure that the dough is flattened.
5. Remove the cutting board and gently peel away the plastic wrap, revealing a perfectly round corn tortilla. Place the tortilla on a hot, un-greased frying pan for about 30 seconds on each side.
6. Stack the cooked tortillas on top of each other on a plate. Place a slightly moist sheet of paper towel on top to prevent the stack from trying out.

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Taco Fillings:

There are no rules as to what you can put in a brunch taco, but here are some suggestions. Fill individual bowls with these toppings and let your guests make their own:

– Diced tomatoes
– Sautéed mushrooms
– Green or white onions
– Sliced avocados or guacamole
– Hot sauce
– Spicy mayonnaise (Sriracha mixed with mayo)
– Bell peppers
– Cut up bits of chorizo or breakfast sausage
– Scrambled eggs
– Lime wedges

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.

Fried Egg Onion Rings

Along with wanting to make onion rings from scratch for quite some time, I had a plan to make Fried Egg Onion Rings. I was ecstatic when I came across this scrumptious looking recipe but I wanted to take it to the next level, thus the desire to bake onion rings was born.

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With this dish, you get that delicious crispy bottom on the egg with its runny yolk when you cut into it, mixed with your crispy fried onion ring. Hello perfect hangover breakfast!

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Baked Onion Rings

Ingredients:
2 yellow onions
1/4 cup flour
1½ tsp garlic powder
2 tsp Salt
2 cups panko bread crumbs
3 eggs

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Directions:
1. Start off by peeling your onions and cutting them into approximately ½-inch wide slices. Get 3 bowls for your breading station. In a bowl, combine flour, garlic powder and table salt. Put your panko crumbs in a bowl and scramble 3 eggs in another bowl.
2. To bread the onion rings, dip them in the egg, lightly coating them, then into the flour and into the egg once again, and finally into the panko. Then place the breaded onion rings on a pan coated with non-stick cooking spray. Repeat this process until you have breaded all your onion rings.
3. If you don’t have the patience or are feeling a little lazy, put all of your onions in a large plastic bowl, pouring some egg onto them, mixing them around until they are lightly coated. Move rings to a separate bowl, then pour your flour mix onto them, mixing until well coated. Once you’ve done this, dip them individually in the leftover egg wash and into the panko crumbs.
4. Once all your onions are breaded and placed on your baking sheet, give them a generous coating of cooking spray to help brown them, and bake on 450°F for 20-25 minutes or until they’ve browned, flipping halfway through.

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Fried Egg Onion Rings

Ingredients:
Batch of onion rings
Eggs
Butter

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Directions:
1. Once you have your onion rings, get a pan on medium heat and add butter.
2. Place your onion rings in the pan and slowly pour the cracked eggs into the centre of each onion ring, allowing the bottoms to cook quickly as they hit the pan, forming a seal to keep the rest of your eggs in.
3. Cover your pan and cook until the egg whites have solidified.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Green Onion Parmesan Crepes with Ricotta, Spinach and Bacon

When it comes to crepes, I prefer the savoury over the sweet. My initial plan was to stuff it with ricotta, spinach, bacon and mushrooms, but in a stroke of genius, I decided to put some green onion and parmesan cheese in the crepe batter. Best decision ever! These things smelled so good while cooking, and taste incredible.

Green-Onion-Parmesan-Crepes-with-Ricotta-Spinach-Bacon-Mushroom-Filling-recipe

Green Onion Parmesan Crepes with Ricotta, Spinach, Bacon and Mushrooms

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Serves: 4

Crepe Batter Ingredients:

1 cup cold water
1 cup milk
4 eggs
1 tsp salt
2 cups sifted all-purpose flour
4 tablespoons melted butter
¼ cup chopped green onion
2 tablespoons grated parmesan cheese

Filling Ingredients:

2 tablespoons butter
2 cups sliced mushroom
1 tablespoon olive oil
2 cups packed spinach
¼ teaspoon garlic powder
¼ cup chopped cooked bacon
¾ cup ricotta cheese
salt and pepper to taste

Directions:

For Filling
1. Add butter to a pan on medium heat. Once butter has melted, add mushrooms. Saute until mushrooms are tender, about 5-10 minutes, before adding spinach, add one tablespoon of olive oil.
2. Add spinach to pan, cover with lid for about 1 minute. Once spinach begins to wilt, add bacon, garlic powder, and salt and pepper to taste.
3. Stir to mix seasoning in, remove mixture to a bowl once spinach is cooked, add ricotta and mix ingredients together.

For Crepes
1. Combine water, milk, eggs & salt in blender or bowl if using a handle blender.
2. Add flour, butter, green onion, and parmesan, blend at high speed for about 1 minute until ingredients are combined. Mixture will be quite thin, just thick enough to coat a spoon. Refrigerate for at least one hour, or overnight.
3. To cook crepes, get a pan on medium heat. Spread a thin film of butter on pan.
4. Pour a ¼ cup of crepe batter into your pan, slowly rotating the pan with your wrist to spread the batter in a circle.
5. Cook for about 1-2 minutes until crepe begins to brown.
6. Flip and cook for another minute or until browned.
7. Place filling in middle of crepe and roll together, or if folding the crepe, place filling in one quarter of the crepe, fold in half once, and then fold in half once more (resulting in a triangle).

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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Vegan Quiche Tarts with Red Pepper Relish

Eating vegan food isn’t about sacrifice or restriction but rather expanding your palette and creating magic in the kitchen! Here’s another recipe to prove our point. This delicious, egg-free quiche has savoury mushrooms and asparagus in a fluffy filling with flakey crust and is served with a tart red pepper relish that will leave your mouth watering for more.

Vegan-quiche-tarts-with-mushroom-and-asparagus

Makes: 12 mini quiches
Prep Time: 15 mins
Cook Time: 30 mins

Crust Ingredients:
2 cups all-purpose flour
8 tablespoons cold vegan butter (1/2 cup)
¼ teaspoon sea salt
½ cup cold water

Filling Ingredients:
1 cup medium soft tofu
¼ cup non-dairy milk
1 tablespoon tahini
2 teaspoons lemon juice
1 teaspoon tamari (or soy sauce)
½ teaspoon dijon mustard
2 tablespoons nutritional yeast
1 tablespoon ground chia (or flax)
1 teaspoon arrowroot flour (or cornstarch)
1 teaspoon dried tarragon
½ teaspoon turmeric
¼ teaspoon paprika
½ teaspoon sea salt
¼ teaspoon white pepper (or ground pepper)
1 ½ cups diced mushrooms
½ cup diced asparagus
¼ cup finely chopped shallot
1 tablespoon olive oil
sea salt and ground pepper to taste

Red Pepper Relish Ingredients:
1 cup finely chopped red pepper (approx. 1 pepper)
½ cup finely chopped white onion
2 garlic cloves, minced
2 tablespoons olive oil
¼ teaspoon chili flakes
¼ cup white wine vinegar
3 tablespoons agave nectar
½ teaspoon dijon mustard

Garnish (optional):
1 tablespoon finely chopped chives

Directions:

1. Pre-heat oven to 350F.
2. To make the crust, combine all-purpose flour, sea salt, and cold vegan butter in a food processor. While the machine is running slowly add cold water. Stop the machine once the dough comes together in a ball.
3. Place the dough onto a lightly floured surface and roll out until it’s ¼” thick.
4. Cut out 5” wide circles. You should only need to roll out the dough twice and cut circles.
5. Then gently press each circle of dough into the cups of a regular size muffin pan and bake for 10 minutes.
6. While the crust is baking cook the shallots, mushrooms, and asparagus in olive oil over medium heat for 4-5 minutes and add sea salt and pepper to taste. Set aside.
7. Combine the remaining filling ingredients together in a high-powered blender until smooth.
8. Pour this mixture into a large mixing bowl and fold in the cooked vegetables.
9. Fill baked crusts with the filling and bake for 20 minutes at 350F.
10. While the quiche are baking make the red pepper relish by sautéing red pepper and onion in olive oil over medium heat for 3 minutes. Add chili flakes and garlic and cook for another 5 minutes. Bring heat to medium-low to prevent burning the garlic and onion.
11. Then add white wine vinegar, agave nectar, and dijon mustard and simmer for 8-10 minutes until most of the liquid is absorbed.
12. Serve quiche right out of the oven with dollops of red pepper relish on top. Garnish with finely chopped chives if desired.

See more from hot for food on their YouTube channel.

Mexican Corn & Black Bean Waffles with Lime Sour Cream

I have given up on making neat, perfect-edged waffles. If I follow the manufacturer’s instructions and gently nudge the batter evenly over the iron’s surface, it inevitably overflows, leaving a trail of wasted, almost-waffle down the side. Since taste trumps precision, I throw caution to the wind and add batter to the centre of the hot iron. Then I gently close the lid and let pressure and heat decide the waffle’s fate. I open the lid to potentially unpredictably shaped waffles, and I don’t lose a drop of batter. The key? Use about 2 tablespoons less than the manufacturer calls for. It’s as simple as that.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4 to 6

888_Mexican-Waffle-Sideview

Ingredients:

Waffles:
1 1/2 cup buttermilk
1/4 cup oil
2 eggs
1 clove garlic, crushed
1 cup all-purpose flour
1/4 cup cornstarch
1/4 cup fine cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chipotle powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 cup cooked black beans (about 1/2 a 19-ounce can), rinsed and drained
1 cup corn, frozen then thawed
1/4 cup finely chopped fresh cilantro leaves

Lime Sour Cream:
1 cup sour cream
Zest of 1 lime, finely grated
1 tablespoon fresh lime juice
Generous pinch fine sea salt (optional, especially is using salsa)

Garnish:
Freshly ground black pepper
1/2 cup finely chopped cilantro
1/2 cup salsa (optional)

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Directions:

Waffle Batter:
1. Spray the waffle iron with cooking spray and heat to medium-high or according to manufacturer’s instructions. If you plan to make all the waffles before eating, preheat the oven to 200°F and line a rimmed baking pan with parchment.
2. In a medium bowl, whisk together the buttermilk, oil, eggs and garlic. Set aside.
3. In a large bowl, whisk together the flour, cornstarch, cornmeal, baking powder, baking soda, cumin, coriander, chipotle, salt and black pepper. Add the beans, corn and cilantro, tossing to coat evenly with flour. Make a hollow in the centre of the flour mixture and pour in the egg mixture. Fold until just combined. Don’t over mix.
4. Spoon the batter onto the hot waffle iron. The amount varies between 1/3 cup to 1 cup, depending on the model. Close the lid and cook until the waffles are crisp and browned, about 3–4 minutes, or until your waffle iron’s timer sounds. Lift the waffle from the iron gently with a fork. Spray the iron again if the waffles begin to stick.
5. Serve immediately topped with the lime sour cream, a bit of black pepper, a sprinkle of cilantro and a tablespoon of salsa, if desired.

Tip: Alternatively, keep the waffles warm in the oven by placing them in a single layer on the parchment-lined baking sheet. Do not cover or stack as this will make the waffles soggy.

Lime Sour Cream:
In a small bowl, whisk together the sour cream, lime zest, lime juice, and salt, if using.

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100x100_Charmian Christie Charmian Christie is a cookbook author and food writer whose wants to mess up your kitchen so she won’t be alone in the chaos.

Maple Pecan Crêpe Cake

Can you imagine living in a country that doesn’t have maple syrup? I can’t. I feel especially fortunate to have grown up in Quebec, one of the central maple-producing provinces of Canada – meaning we poured maple syrup generously on our warm breakfasts of pancakes, crêpes, French toast, and waffles. Growing up, my mom would collect bowls of snow during a heavy snowfall and make us maple taffy, since we were stuck inside. Even though we’re lucky to have access to it year round, maple syrup remains an ingredient to be celebrated and cherished in the spring time. There is no substitute. It’s the best.

Crêpe cakes may seem daunting, but they shouldn’t be. The pastry cream, crêpes, and maple-glazed pecans can be made ahead so all you have left to do is assemble it and chill for a few hours. If anything, crêpe cakes are a great opportunity to sharpen your crêpe-making skills. When I pour the batter in the hot pan, I like to use a jiggle-motion, moving the pan back and forth, to distribute the batter to the edges, then I finish it off with a swirling motion by tilting my wrist. The goal is to thinly yet evenly distribute the batter throughout the pan.

It’s not hard, it just takes practice. Since this cake calls for 30-some crêpes, you have plenty of time to figure out the crêpe-cooking technique that works for you. And if you don’t feel like assembling a whole cake, you can serve the crêpes filled with pastry cream, rolled or folded into neat triangles, perfect for a spring brunch with a generous drizzle of maple syrup.

A note on skillets: For this recipe, I used a 10-inch non-stick fry pan, which has sloped sides and therefore yields 8-inch crêpes, as the pan size is often measured at the top, where it’s widest.

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Serving Size: Makes one 8-inch cake (serves 10–12)
Prep Time: 45 min
Cook Time: 60 min

Ingredients:

For the maple pastry cream:
2 1/4 cups milk (2% or whole milk is best)
3/4 cup maple syrup (medium)
3 large eggs
3 tablespoons all-purpose flour
1 1/2 tablespoon cornstarch
1–2 tablespoons Gelinotte maple liqueur or a splash of vanilla extract

For the crêpes:
2 cups all-purpose flour
1/8 teaspoon salt
2 tablespoons granulated sugar
6 large eggs
3 cups milk
2 tablespoons oil, plus more for cooking the crêpes

For the maple-glazed pecans:
1 cup pecans
3 tablespoon maple syrup

For serving:
Lots of maple syrup

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Directions:
1. First, make the maple pastry cream. Place a strainer over a large bowl and have it ready next to the stove for later.
2. In a large saucepan, heat the milk with half the maple syrup on medium–high heat. Meanwhile, crack the eggs into a bowl and gradually whisk in the flour, cornstarch and the rest of the maple syrup. Whisk mixture well, to try and eliminate all the lumps before proceeding.
3. When the milk is almost boiling, pour it over the egg mixture to temper the eggs, whisking constantly, then transfer it all back to the saucepan.
4. Whisk the custard over medium–high heat to bring it up to a boil, then boil for 2 minutes to thicken it. Don’t stop whisking because it can catch on the bottom of the pan and may burn. When the pastry cream has thickened, immediately pour it through the strainer to remove any lumps.
5. Cover with plastic wrap placed directly in contact with the custard so it doesn’t dry on the surface. Wrap well and refrigerate until completely cooled, preferably overnight.
6. When you are ready to assemble the crêpe cake, whisk the pastry cream to loosen it and smooth it out, then whisk in the maple liqueur or a splash of vanilla.
7. Prepare the crêpe batter by blending together all the ingredients with a hand-blender. Let sit for at least 30 minutes (or overnight) in the fridge before making the crêpes. Cook the crêpes in a 10-inch non-stick fry pan set over medium–low heat. You should make about 32 8-inch crêpes, using a scant 1/4 cup batter per crêpe.
8. Preheat the oven to 350ºF. Coat the pecans with the 3 tablespoons of maple syrup. Lightly toast them in a single layer on a parchment-lined baking sheet for about 6 minutes, stirring them half-way through the baking time. Let cool completely.
9. To assemble the crêpe cake, place a crêpe on a cake stand or plate, then spread a thin layer of maple pastry cream (a little less than 2 tablespoons-worth). Top with another crêpe and then more pastry cream. Continue layering until you have used all the crêpes and pastry cream.
10. Chill the cake for a few hours so that it firms up, then decorate the top with the maple-glazed pecans (either kept whole or chopped) just before serving. Serve with lots of maple syrup.

Janice Lawandi Janice Lawandi is a PhD-chemist-turned-baker with a serious sweet tooth, working as a recipe developer and food stylist in Montreal, Quebec. To learn more about Janice, visit her blog Kitchen Heals Soul.

Healthy Breakfast Bake with Spaghetti Squash

This recipe for Breakfast Spaghetti Squash doesn’t have to be exact; it’s all about adding ingredients to your liking! I encourage you to switch some ingredients too. Perhaps you want to swap the ham for bacon? Add a different kind of cheese? Go for it. It’s your breakfast!

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Healthy Breakfast Bake with Spaghetti Squash

Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Serves: 1

Ingredients:
½ spaghetti squash
salt and pepper
2 to 3 tablespoons tomato sauce
1 to 2 handfuls chopped spinach
1 handful diced mushroom
2 slices of ham (chopped)
1 to 2 thin slices of red onion (chopped in half)
1 handful of cheddar cheese (shredded)
1 handful of green onions (chopped)
2 eggs

Directions:

    1. Preheat oven to 400F.
    2. Slice squash in half and clean out seeds.
    3. Sprinkle squash with salt and pepper to taste.
    4. Spread tomato sauce in squash.
    5. Place spinach, followed by mushrooms, ham, red onion and cheese, followed by another sprinkle of salt and pepper.
    6. Once oven is preheated, bake squash for 15 to 20 minutes.
    7. After 15 to 20 minutes crack two eggs into the spaghetti squash and continue to bake until egg reaches your desired doneness (about 15 to 20 minutes).
    8. Finish with salt and pepper and serve.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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1 Dish, 2 Meals: Mixed Mushrooms with Caramelized Shallots and Spinach

If the thought of king oyster mushrooms, shallots and spinach sizzling in butter whets your palate, then follow me to your future dinner options, involving quick, meatless weeknight meals.

Thanks to a few store-bought helpers and a bright, no-fuss side of lemony greens, these quick-cooking vegetables make a gorgeous meal that tastes just as good the next day.

Butter Sautéed Oyster and Cremini Mushrooms with Caramelized Shallots and Spinach

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Ingredients:

3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

Directions:

  1. In a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper.

Mixed Mushroom Tart with Caramelized Shallots and Goat Cheese

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Ingredients:

1 sheet, frozen butter puff pastry
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

For the egg wash:
1 egg, whisked
1/2 tablespoon milk

Directions:

  1. Preheat oven to 400°F. Roll out thawed puff pastry and place on a baking sheet. Fold over about 1/4-inch to form a border and brush the edges with the egg mixture. Bake until golden, about 12 minutes.
  2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
  3. Top the pastry with the shallot/mushroom mixture and drop the goat cheese on top. Bake for another 10 minutes.

For the Salad:

Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  1. Place the salad greens in a large bowl.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

Mixed Mushroom Quiche with Caramelized Shallots and Goat Cheese

Mushroom-spinach-shallots-quiche-recipe

Ingredients:

1 pre-made pie crust
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

4 large eggs
2/3 cup half and half
1/3 cup whole milk
Coarse salt and cracked black pepper
1/2 teaspoon ground nutmeg

For the egg wash:
1 egg, whisked
1/2 tbsp milk

Directions:

    1. Preheat oven to 450°F. Brush pie crust with egg mixture and bake until light golden brown, about 13 minutes. Reduce oven temperature to 325°F.
    2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
    3. Whisk eggs, half and half, salt, pepper and nutmeg in large bowl to whisk. Stir sautéed mushroom/shallot mixture and goat cheese and pour the filling into the crust.
    4. Bake quiche until puffed, golden brown, and just set in the centre, about 40 minutes. Cool and cut into wedges.

For the Salad:

Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  1. Place the salad greens in a large bowl.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

Sweet Eats: Panettone Bread Pudding

When I used to work in an Italian restaurant, Christmas was a very busy season. Despite all the food that needed to be cooked and prepped for service, the chef made us stop working to enjoy an Italian Christmas tradition—eating and sharing a Panetonne. One chef would make the zabaione, an Italian custard, and we would all gather into a very tiny pastry room to rip apart a giant, delicious, fragrant Panettone and dip it into the zabaione. This 10 minute break taught me how to eat Panetonne like the Italians do.

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If you end up with an extra Panetonne or two at Christmastime and can’t quite manage to eat it on your own, try making it into bread pudding. The bread is sweet, filled with raisins and tons of flavour. It may not look like the prettiest dessert you’ve ever served but it will certainly be one of the tastiest!

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Panettone Bread Pudding

Ingredients:

1 Panettone, sliced into 1½” thick slices
4 large eggs
1 ½ cups milk
1 ½ cups 35% cream
½ cup granulated sugar
Zest from 1 lemon
Zest from 1 orange
1 teaspoon vanilla
¼ teaspoon salt

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Directions:

  1. Preheat oven to 350°F. Butter a 9 x 13” baking dish.
  2. Layer the slices of Panettone evenly in the prepared dish. Mix the eggs, milk, cream, sugar, orange zest, lemon zest, vanilla and salt together in a large bowl. Pour the custard mixture over the Panettone ensuring most of the bread is soaked.
  3. Bake for 30-40 minutes until the custard has set. If you want to bake the dish another time, cover with plastic wrap or foil and place in the fridge.
  4. This dish is delicious served warm with custard or cream poured all over top.

SONY DSC Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram @littlemirandapiggy and Twitter @mirandaak.