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“Swedes Cinnamon Rolls And More”

Photo: Tina Stafrén/imagebank.sweden.se

CINNAMON BUNS

Swedes have a sweet tooth. Apparently, the average Swede eats cakes and pastry equivalent to more than 300 cinnamon buns per year.
FOOD & DRINK (38)HERITAGE (32)
Sweets for the Swedes

Kanelbullar or cinnamon buns are a classic at Swedish coffee parties. During the golden age of home baking, such parties turned into orgies of sweet yeast breads, small cookies, cookies with fillings, pastries and cakes. This tradition lives on in Sweden. If you are invited to someone’s home for coffee, you always get a cinnamon bun, a cookie or a piece of cake with it. And at cafés, dainty little cookies continue to compete with all those supersized American muffins.

Ingredients

(25 buns)
35 g (1¼ oz) yeast
100 g (3½ oz) sugar
300 ml (1½ cup) milk
1 egg
120 g (4 oz) butter
1 tsp salt
1 tbs ground cardemom
750 g (26 oz) flour

Filling:
100 g (4 oz) butter
50 g (2 oz) sugar
2 tbs cinammon

Glaze:
1 egg
2 tbs water
pearl sugar

Preparation

Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes.

Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide. Spread the room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.

Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven (220°C/425°F) for 5–6 minutes. Allow to cool on a rack.

Conversions and abbreviations
1 g = 1 gram = 1/1,000 of a kg
1 kg = 1 kilogram = 2.2 pounds (lb)
1 dl = 1 decilitre = 100 millilitres (ml) = 1/10 of a litre = 1/2 cup
1 litre = 10 dl = 1.06 quart (qt)
1 oz = 1 ounce = 1/32 of a quart (qt) = 28 ml
1 lb = 16 oz = 450 ml
1 tsp = 1 teaspoon = 0.17 oz = 5 ml
1 tbs = 1 tablespoon = 3 teaspoons = 1/2 oz = 15 ml
°C = degrees Celsius (or Centigrade)
°F = degrees Fahrenheit

 
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Posted by on 04/10 in breakfast, brunch

 

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“Victorian Heritage Bed n Breakfast”

 

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FRENCH TOAST WITH MAPLE RICOTTA AND RASPBERRIES

Quick to make, and tasting just as beautiful as it looks, our French Toast with Maple Ricotta, Raspberries and Basil is the perfect bed in breakfast that incorporates everything you could want in a brunch in one delicious bite. Using baguette slices, and a thick ricotta topping with mashed berries, makes for an easy and clean eating meal. Add coffee and mimosas to the mix, and this dish will have you in bed all day long.

Author: Chef Sous Chef

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 servings 1x

Ingredients

  • ½ baguette, long diagonal slices
  • 2 eggs, large
  • ¼ cup whole milk
  • ½ tsp vanilla
  • ¼ tsp cinnamon
  • ⅛ tsp salt
  • ¼ cup ricotta cheese
  • 2 tbsp maple syrup
  • 1 cup fresh raspberries, divided
  • 8 small basil leaves
  • 1 tsp icing sugar
  • 1 tbsp butter

Instructions
No. 1 | Preheat oven to 200°.

No. 2 | In a large shallow dish, beat together the eggs, milk, vanilla, cinnamon, and salt. Place the bread in the pan to soak, for 30 secs, then flip and allow to soak for an additional 2-3 minutes.

No. 3 | Heat a skillet to medium heat with butter. Once the butter begins to bubble, place 3 slices of french toast in the pan and cook for 3 minutes, until browned. Flip and cook for an additional 3 minutes. Remove and place in the oven, then cook the second batch of french toast.

No. 4 | While the french toast is cooking, mix the ricotta and maple syrup in a small bowl, then set aside. In another small bowl, mash together ½ cup raspberries and 2 basil leaves.

No. 5 | To serve, spread a large dollop of ricotta on the toast, then coat with a tbsp of mash raspberries. Sprinkle with the basil and a few fresh raspberries, then dust with icing sugar.

Recipe source: here

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Posted by on 04/10 in breakfast, brunch

 

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Manufactured Mornings For Manufactured Lives

Manufactured Mornings For Manufactured Lives

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Originally posted on AmericaOnCoffee

Do you make your morning or do your mornings make you?

Let me put it another way. Do you rise and shine, or shine before rising? At this level of wakeup, coffee is still an order but a perk-u-later. That is you are up busy to wind down to perk up. But, if you are one who rises before shining…. then you immediately look for any coffee maker to energetically shine. Impulsiveness can be quite ritualistic on the basis of accommodations.

123surf.com

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Avoiding making your own coffee at home is the biggest copout yet. Even when you have the best coffee and the most expensive coffeemaker, still you say it’s time consuming… What you are implying is that your coffeemaker is not ambidextrous enough to multi task: shower you down after many snooze alerts, cook your breakfast, feed and walk the dog. And, many more other conveniences…

So you’d rather stand in a long coffeehouse line even as it becomes more unreal.

http://www.conversation.which.co.uk

And eventhough the person in front of you paces aimlessly while displaying an early-morning temper, and smelling like the history of funk.

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It’s more than mochas or lattes; the idea of being waited on simply makes your day. Also it’s the cup… a status renagade, a jumpstart… you could never have made; but imagine the delusional, morning-social trend, you’ve been bought, you’ve béen sold and you’re not sponsored in… the fury of competition, is under no guise of recognition, but… simply a logo– to go.

©David Dean (AmericaOnCoffee)

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Posted by on 04/10 in breakfast, coffee

 

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Everyday National Pancakes

A Pancake By Any Other Name
By Macy Halford

Today is National Pancake Day, which means a) IHOP is a top trending topic on Twitter and b) we all get to have breakfast for dinner, which is truly cause for celebration.

Lest you think that the lowly pancake is not deserving of its own day, consider that it was found deserving of its own book by no less a publisher than the University of Chicago Press:

In this helpful history, Ken Albala asks us to consider the question: What is a pancake? Is any flat, disc-shaped bread—pita or tortilla, for instance—a pancake? No. Is the African akara, a lumpen disc of black-eyed pea batter that happens to be cooked in a pan, a pancake? Yes. Is a blini a pancake? Yes, as is, of course, a crêpe. Are waffles pancakes? No: “Waffles,” Albala writes, “despite their eminent popularity, are not pancakes.”

More questions: Is America the only land of the ubiquitous pancake joint? No. The Netherlands are “riddled with cozy pancake houses.” The fare served in these restaurants may be superior to what one finds at Denny’s, and their atmosphere may be more conducive to pancake consumption, but can you order a single giant disc with chocolate-chip eyes, a whipped-cream smile, and a maraschino-cherry nose? I think not. One point to Pancake Team U.S.A.

My favorite parts of Albala’s book are the tantalizing descriptions of the greasy substances suitable for frying pancakes. Butter, he writes, is best, but lard, duck fat, oil, and bacon grease also work in a pinch. These fats should be melted in a cast-iron skillet if at all possible.

And, finally, a story. It’s about a girl called Suzette who inspired one of the most delicious pancake recipes in history in 1895 (or 1896—no one is certain). One version:

They were said to be invented by accident by one Henri Charpentier at the Café de Paris in Monte Carlo. As a fourteen-year-old apprentice making crepes to be served to the Prince of Wales, the future Edward VII, Charpentier accidentally let the cordials in the sauce catch fire. Finding the result sublime, he served it to the regal party. Crêpes Princesse was put forward as a name, but the Prince himself suggested Crêpes Suzette in hour of a woman present in the party (perhaps a mistress).

  • There you have it. An accidental fire, an illicit affair—all you need to make pancake magic. In case you’ve never had Crêpes Suzette, here is Albala’s recipe:
  • Ingredients
  • 4 cups/500g flour, sifted
  • 1 1/2 cups/200g icing [powdered] sugar
  • pinch of fine salt
  • 12 eggs
  • 1.5 litres milk
  • 2 tbsp curaçao
  • juice and zest of one mandarin orange
  • 3 tbsp/50g butter
  • 1/4 cup/50g sugar

Mix the flour, sugar and salt in a bowl. Beat together the eggs and mix into the flour mixture, adding the milk little by little until you have a batter.

Perfume with a tablespoon of curaçao and one of mandarin juice. Make the crêpes very thinly. Spread the butter and sugar on them. Add, working into the mixture with a spatula, the rest of the mandarin juice, together with its zest, and the second spoonful of curaçao.

Once the mixture has covered all the crêpes, fold them into quarters and serve them flambéed.

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James Van Der Beek’s ‘Famous’ Mung Bean Pancake Recipe 

James Van Der Beek’s ‘Famous’ Mung Bean Pancake Recipe 

James David Van Der Beek is an American actor. He is best known for his portrayal of Dawson Leery in the WB series Dawson’s Creek. (wikipedia.org)

When you’re jet lagged in James Van Der Beek‘s household, pancakes are just the solution for an easy breakfast.

After flying home from London, the Dawson’s Creek alum got to work in the kitchen on Sunday, whipping up what he calls his “famous pancake recipe” on his Instagram story — and even got a little help from his adorable kids.

James Van Der Beek/SnapChat

“And try to ignore the chaos,” he says as he zooms over to his daughter Annabel, 3, crying about a very serious coloring matter.

James Van Der Beek/SnapChat

James Van Der Beek/SnapChat

He says to set the griddle to 250 degrees, pour the mixture on and flip when they bubble.

The 40-year-old revealed his “secret ingredient” for his flapjacks is mung beans, which he boils with rice before before blending and adding to classic pancake batter.

“It’s what you make dal out of,” Van Der Beek says, referring to the traditional Indian stew that uses the beans.

James Van Der Beek/SnapChat

“And try to ignore the chaos,” he says as he zooms over to his daughter Annabel, 3, crying about a very serious coloring matter.

The actor also has a smart tip for prepping the ingredient: “When you boil the mung beans, the shells come off so you kinda just pick them out like that and that’s how you deshell them.”

Van Der Beek’s son Joshua, 5, then makes a cute cameo as he was put to work on stirring duty, mixing up the rest of the ingredients.

James Van Der Beek’s Mung Bean Pancakes

¼ cup mung beans, rinsed
¼ cup rice, rinsed
Chopped dates
3 eggs
3 tbsp. coconut oil
3 cups pancake mix
1 palmful cinnamon

1. In a saucepan, boil beans and rice in 1 cup water until tender. Transfer the mixture to the blender, add dates and puree until smooth.

2. Stir together the remaining ingredients with 2 1/4 cups water, then whisk in the mung bean puree.

3. Heat a griddle to 250° and ladle the batter into circles. When the tops start to bubble, flip the pancakes and cook on the other side.

Source: http://people.com/food/james-van-der-beek-mung-bean-pancake-recipe/

https://www.google.com/amp/s/www.hungryforever.com/james-van-der-beeks-pancakes-way-healthier/amp/

 

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Posted by on 04/10 in breakfast, brunch

 

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Old Hippie Chef in Paris…Breakfast (“MAKE FOOD NOT WAR”!)

Old Hippie Chef in Paris…Breakfast (“MAKE FOOD NOT WAR”!)

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