July 4th. Independence Day. The day when all Americans celebrate their freedom. From one region of the United States to the next traditional foods are prepared with the anticipation of backyard feasting and evening fireworks. Growing up on the East Coast, we often had many out of town guests, some opted for the “Hotel” experience and others dug in their heels (or sneakers) and spent the night at our house.

Being the host or hostess can be hectic, I know this all too well.  What a better way to serve your guests with homemade waffles? We finally perfected the waffle batter over the years, this is, hands down, one of our favorite recipes.  You might want to buy another waffle iron depending on how many guests you have, but we usually have three going at once with a party of six or more (guests are hungry from the long trips and starving come breakfast time).

gauffre de Bruxelles Brussels waffle

adapted from Europeancuisines.com

• 1 kilogram flour (2.2 lb)
• 30 grams of yeast (one package of fast-action yeast)
• 25 grams of brown sugar
• 1250 ml of lukewarm water (use tepid sparkling water if possible)
• 250 grams powdered nonfat dry milk (Carnation or similar)
• 10 grams of salt
• 1/2 teaspoon vanilla extract or one small packet vanilla sugar (about 2 teaspooons)
• 400 to 500 grams of melted butter
• 6 to 8 egg whites, beaten to stiff peaks

Directions

1. Put the flour in a large bowl. Make a well in the flour: add the yeast and 250 ml of the lukewarm water.
2. Add the brown sugar, powdered milk, the vanilla extract or vanilla sugar, and the remainder of the water. Mix the dough well: allow to rise for at least 20 minutes – 1/2 hour. During this period, melt the butter. Allow to cool to lukewarm.
3. Add the melted butter: mix well. Beat the egg whites to stiff peaks,: fold carefully into the batter mixture until evenly mixed through.
4. Heat a large waffle iron. Spread each section with the batter, close and bake until done.
5. Serve dusted with comfectioners’ / icing sugar, or topped with whipped cream and fruit, or with melted chocolate or Nutella.

gaufre de Liège  Liège waffle

• 420 grams flour
• 7 grams salt (about a half teaspoon)
• 25 grams granulated sugar
• 2 eggs
• 50 grams yeast / one package fast-acting yeast
• 300 grams butter
• Around 20 centiliters cold water (preferably sparkling water)
• 270 grams pearl sugar
• Vanilla or spicery to your taste
• Allow eggs and sparkling water to come up to room temperature first.

Directions

1. Sift the flour into a bowl: make a well in the middle.
2. Melt the butter over hot water or in the microwave. Allow to cool to lukewarm. Beat the eggs well: add the butter and the yeast: mix well. Add the water and mix again.
3. Add to the flour along with the granulated sugar and vanilla or other seasoning (cinnamon works well).
4. Beat the dough for at least ten minutes. It will probably be sticky and difficult to work with. This is normal.
5. After this beating, allow to stand and rise in a warm place for 15-30 minutes. 5 to 10 minutes before baking, add the pearl sugar.
6. Heat the waffle iron. Drop by tablespoonfuls onto each quarter or section of the waffle iron. Bake until well browned.
7. Serve hot off the iron, dusted with confectioner’s sugar, or top with whipped cream or ice cream if desired.

Photography Data:
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One of the most scrumptious breakfasts enjoyed by many is Eggs Benedict. It is hardy, elegant and sinfully delicious. It is perfect for a leisurely winter weekend morning for it requires time and patience. Eggs Benedict is filling without making you feel weighed down. And, the buttery goodness will warm you from the inside out.

We honor the three possible origins of Eggs Benedict for our recipe is a combination of recipes from three very famous culinary artists. But, before we get to the recipe here are the three conflicting stories surrounding the origins of this delicious breakfast:

1. A retired Wall Street stock broker named Lemuel Benedict was featured in “Talk of the Town”, a column of The New Yorker, in 1942. Benedict stated that he went to the Waldorf Hotel in 1894, ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise.” He hoped this breakfast would cure a hangover. Oscar Tshirky, the maître d’hôtel, liked the dish enough to add it to the breakfast and luncheon menus, substituting ham for bacon and English muffins for the toast.

2. In 1967 a column by Craig Claiborne for The New York Times Magazine related information that he received in a letter from Edward P. Montgomery, an American living in France. Montgomery included a recipe for Eggs Benedict, stating that recipe had been given to him by his mother, who received it from her brother, who had been given the recipe by a friend named Commodore E.C. Benedict.

3. Mabel C. Butler of Vineyard Haven, Massachusetts wrote a letter to The New York Times Magazine regarding the 1967 article by Craig Claiborne. Butler claimed that the “true story, well known to the relations of Mrs. Le Grand Benedict”, of whom she was one, was that at the turn of the century Mr. and Mrs. Benedict dined every Saturday at Delmonico’s. Mrs. Benedict asked if there was anything new on the menu. The maitre d’hotel turned the question back to Mrs. Benedict, asking if there was anything she might like. She suggested poached eggs on toasted English muffins with a thin slice of ham, hollandaise sauce and a truffle on top.

Who created Eggs Benedict will most likely remain a mystery, but regardless of the where, when and who this mouth watering breakfast will delight you anywhere, anytime.

English Muffins (Alton Brown)

Ingredients

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray

Special equipment: electric griddle, 3-inch metal rings (Small pineapple cans with tops and bottoms removed work well for metal rings.)

Directions

1. In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

2. Preheat the griddle to 300 degrees F.

3. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown.

Note: The English muffins in the photo are store bought. While we have no shame in that (busy is an understatement around our kitchens), we have made the Alton Brown version. Here are a couple of things to remember. (1)Homemade English muffins may not have all the famous nooks and crannies of store bought. So, if your English muffin doesn’t look like Thomas’ don’t worry. It will taste infinitely better. (2) Homemade English muffins may be a bit thicker and a little doughier.

Hollandaise Sauce (Julia Childs)

Ingredients

3 egg yolks
1 tablespoon water
1 tablespoon freshly squeezed lemon juice or more, if needed
6 to 8 ounces very soft unsalted butter
Salt
Freshly ground white pepper

Directions

1. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale.

2. Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.

3. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.

4. Season lightly with salt and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

Poached Eggs (Jacques Pepin)

Ingredients

2 tablespoons distilled white vinegar per 2 quarts water
4 large eggs, the fresher the better

Directions

1. Fill the pan with water to a depth of 2 inches or so, add the vinegar, and bring to a slow boil.

2. Rapidly crack and open each egg into the water, holding the shell as close to the surface as possible. The eggs will cool the water; adjust the heat to maintain a slow simmer. After a few moments, when the whites have just begun to set, drag the back of the slotted spoon gently across the top of the eggs, to move them off the pan bottom so they don’t stick. Cook the eggs for about 4 minutes, adjusting the heat as necessary.

3. To test for doneness, lift 1 egg from the water with the slotted spoon and press both white and yolk. The whites should feel fully set but not too firm, and the yolks very soft. Poach longer for firmer eggs.

4. When set the way you like them, remove the eggs from the saucepan with the slotted spoon or strainer and immerse them in a bowl of warm tap water to wash off the vinegar. Set the spoon on a clean towel (or folded paper towels) for a moment to remove excess water, and serve eggs immediately.

Assembling the Eggs Benedict
Ingredients

4 English-muffin halves
Butter
4 thin slices Canadian Bacon
4 warm poached eggs
1 cup Hollandaise Sauce

1. Just before serving, toast the muffins lightly (if made fresh simply cut in half and turn over onto the griddle with a little butter to warm the middles). Butter both sides, and warm the Canadian bacon with a tablespoon of butter.

2. Center two English muffin halves on each warm serving plate; cover with a slice of ham and then a poached egg. Spoon hollandaise sauce generously over each egg. Serve immediately

One of the most scrumptious breakfasts enjoyed by many is Eggs Benedict. It is hardy, elegant and sinfully delicious. It is perfect for a leisurely winter weekend morning for it requires time and patience. Eggs Benedict is filling without making you feel weighed down. And, the buttery goodness will warm you from the inside out.

We honor the three possible origins of Eggs Benedict for our recipe is a combination of recipes from three very famous culinary artists. But, before we get to the recipe here are the three conflicting stories surrounding the origins of this delicious breakfast:

1. A retired Wall Street stock broker named Lemuel Benedict was featured in “Talk of the Town”, a column of The New Yorker, in 1942. Benedict stated that he went to the Waldorf Hotel in 1894, ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise.” He hoped this breakfast would cure a hangover. Oscar Tshirky, the maître d’hôtel, liked the dish enough to add it to the breakfast and luncheon menus, substituting ham for bacon and English muffins for the toast.

2. In 1967 a column by Craig Claiborne for The New York Times Magazine related information that he received in a letter from Edward P. Montgomery, an American living in France. Montgomery included a recipe for Eggs Benedict, stating that recipe had been given to him by his mother, who received it from her brother, who had been given the recipe by a friend named Commodore E.C. Benedict.

3. Mabel C. Butler of Vineyard Haven, Massachusetts wrote a letter to The New York Times Magazine regarding the 1967 article by Craig Claiborne. Butler claimed that the “true story, well known to the relations of Mrs. Le Grand Benedict”, of whom she was one, was that at the turn of the century Mr. and Mrs. Benedict dined every Saturday at Delmonico’s. Mrs. Benedict asked if there was anything new on the menu. The maitre d’hotel turned the question back to Mrs. Benedict, asking if there was anything she might like. She suggested poached eggs on toasted English muffins with a thin slice of ham, hollandaise sauce and a truffle on top.

Who created Eggs Benedict will most likely remain a mystery, but regardless of the where, when and who this mouth watering breakfast will delight you anywhere, anytime.

English Muffins (Alton Brown)

Ingredients

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray

Special equipment: electric griddle, 3-inch metal rings (Small pineapple cans with tops and bottoms removed work well for metal rings.)

Directions

1. In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

2. Preheat the griddle to 300 degrees F.

3. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown.

Note: The English muffins in the photo are store bought. While we have no shame in that (busy is an understatement around our kitchens), we have made the Alton Brown version. Here are a couple of things to remember. (1)Homemade English muffins may not have all the famous nooks and crannies of store bought. So, if your English muffin doesn’t look like Thomas’ don’t worry. It will taste infinitely better. (2) Homemade English muffins may be a bit thicker and a little doughier.

Hollandaise Sauce (Julia Childs)

Ingredients

3 egg yolks
1 tablespoon water
1 tablespoon freshly squeezed lemon juice or more, if needed
6 to 8 ounces very soft unsalted butter
Salt
Freshly ground white pepper

Directions

1. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale.

2. Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.

3. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.

4. Season lightly with salt and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

Poached Eggs (Jacques Pepin)

Ingredients

2 tablespoons distilled white vinegar per 2 quarts water
4 large eggs, the fresher the better

Directions

1. Fill the pan with water to a depth of 2 inches or so, add the vinegar, and bring to a slow boil.

2. Rapidly crack and open each egg into the water, holding the shell as close to the surface as possible. The eggs will cool the water; adjust the heat to maintain a slow simmer. After a few moments, when the whites have just begun to set, drag the back of the slotted spoon gently across the top of the eggs, to move them off the pan bottom so they don’t stick. Cook the eggs for about 4 minutes, adjusting the heat as necessary.

3. To test for doneness, lift 1 egg from the water with the slotted spoon and press both white and yolk. The whites should feel fully set but not too firm, and the yolks very soft. Poach longer for firmer eggs.

4. When set the way you like them, remove the eggs from the saucepan with the slotted spoon or strainer and immerse them in a bowl of warm tap water to wash off the vinegar. Set the spoon on a clean towel (or folded paper towels) for a moment to remove excess water, and serve eggs immediately.

Assembling the Eggs Benedict
Ingredients

4 English-muffin halves
Butter
4 thin slices Canadian Bacon
4 warm poached eggs
1 cup Hollandaise Sauce

1. Just before serving, toast the muffins lightly (if made fresh simply cut in half and turn over onto the griddle with a little butter to warm the middles). Butter both sides, and warm the Canadian bacon with a tablespoon of butter.

2. Center two English muffin halves on each warm serving plate; cover with a slice of ham and then a poached egg. Spoon hollandaise sauce generously over each egg. Serve immediately

Sweets for my sweet, sugar for my honey… one simply can’t get enough of sugary delights to brighten one’s day. But don’t get me wrong, I’ll be indulging my sweet tooth during the holidays without inhibiting my passion for sweets. What better way to celebrate the season than getting that sugar high, that extra boost of energy that’s much needed during this time of year.

Making French toast, pancakes, and homemade stollen, is one of my breakfast traditions. Stollen is a traditional German loaf-shaped cake with dried fruit, lightly sprinkled with powdered sugar. I make them the way they’re supposed to be made, without skimping on butter. It’s what I would call a special breakfast. Honestly, I only enjoy a calorie-laden breakfast (full of fat and butter, makes everything all the more delicious!) during Thanksgiving, Christmas, Easter, New Years, my Birthday, and Valentine’s Day.

There’s nothing French about how Americans prepare French toast. In fact, the first reference to French toast was in a 4th Century Roman cookbook. But then again, Roman toast does not conjure up thick slices of bread dipped in egg and milk batter, dusted with powdered sugar in my dream breakfast. Pancakes on the other hand, are an unrefuted all American breakfast. Flapjacks, as it’s also known, are made from a batter composed of flour, milk and eggs, with various secret ingredients and techniques to make it fluffy. It’s cooked on a hot griddle or frying pan and stacked as high as kingdom come. But history suggests that it was a type of cereal food dating back to the prehistoric societies. There are many variations on how pancakes are prepared and enjoyed in every part of the world. But what matters always is to enjoy each and every bite however way you want it.

My version of a pancake is to have the batter base as Morinaga, Showa, or we make our own. But considering being in Japan, the ingredients are just that, natural ingredients. I sometimes opt not to make my batter completely homemade. 

I also use two eggs instead of one, use part heavy cream and whole milk. The pancakes seem to fluff up like mountain tops.  Our family’s tradition is to top it with butter, mascarpone cheese, and 100% espresso sauce, and Canadian Maple Syrup. Not all together, but one kind of topping on each pancake that’s eaten separately. It like having the best of everything in one plate!  

I hope your holidays bring you wonderful memories and the excitement of many more Christmases to come. And may your breakfast of champions be a reminder of what all your tomorrows may bring! Happy Holidays, everyone!

I grew up having the a “Dutch” pancake recipe, more so, the Pennsylvania Dutch Recipe Book, that my mother has. I don’t have my mother’s old cookbook, but here is a recipe that is pretty darn close by Kris at Allrecipes.

Super Fluffy Pancakes

3/4 cup milk (we opt for heavy cream and whole milk, half of each)
2 tablespoons white vinegar (optional)
1 cup all-purpose flour
2 tablespoons white sugar (we had three)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg (we add two eggs)
2 tablespoons butter, melted

The Espresso Sauce (syrup) comes with the mascarpone cheese, however, you could do a reduction (espresso and sugar).

Enjoy!

Sweets for my sweet, sugar for my honey… one simply can’t get enough of sugary delights to brighten one’s day. But don’t get me wrong, I’ll be indulging my sweet tooth during the holidays without inhibiting my passion for sweets. What better way to celebrate the season than getting that sugar high, that extra boost of energy that’s much needed during this time of year.

Making French toast, pancakes, and homemade stollen, is one of my breakfast traditions. Stollen is a traditional German loaf-shaped cake with dried fruit, lightly sprinkled with powdered sugar. I make them the way they’re supposed to be made, without skimping on butter. It’s what I would call a special breakfast. Honestly, I only enjoy a calorie-laden breakfast (full of fat and butter, makes everything all the more delicious!) during Thanksgiving, Christmas, Easter, New Years, my Birthday, and Valentine’s Day.

There’s nothing French about how Americans prepare French toast. In fact, the first reference to French toast was in a 4th Century Roman cookbook. But then again, Roman toast does not conjure up thick slices of bread dipped in egg and milk batter, dusted with powdered sugar in my dream breakfast. Pancakes on the other hand, are an unrefuted all American breakfast. Flapjacks, as it’s also known, are made from a batter composed of flour, milk and eggs, with various secret ingredients and techniques to make it fluffy. It’s cooked on a hot griddle or frying pan and stacked as high as kingdom come. But history suggests that it was a type of cereal food dating back to the prehistoric societies. There are many variations on how pancakes are prepared and enjoyed in every part of the world. But what matters always is to enjoy each and every bite however way you want it.

My version of a pancake is to have the batter base as Morinaga, Showa, or we make our own. But considering being in Japan, the ingredients are just that, natural ingredients. I sometimes opt not to make my batter completely homemade. 

I also use two eggs instead of one, use part heavy cream and whole milk. The pancakes seem to fluff up like mountain tops.  Our family’s tradition is to top it with butter, mascarpone cheese, and 100% espresso sauce, and Canadian Maple Syrup. Not all together, but one kind of topping on each pancake that’s eaten separately. It like having the best of everything in one plate!  

I hope your holidays bring you wonderful memories and the excitement of many more Christmases to come. And may your breakfast of champions be a reminder of what all your tomorrows may bring! Happy Holidays, everyone!

I grew up having the a “Dutch” pancake recipe, more so, the Pennsylvania Dutch Recipe Book, that my mother has. I don’t have my mother’s old cookbook, but here is a recipe that is pretty darn close by Kris at Allrecipes.

Super Fluffy Pancakes

3/4 cup milk (we opt for heavy cream and whole milk, half of each)
2 tablespoons white vinegar (optional)
1 cup all-purpose flour
2 tablespoons white sugar (we had three)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg (we add two eggs)
2 tablespoons butter, melted

The Espresso Sauce (syrup) comes with the mascarpone cheese, however, you could do a reduction (espresso and sugar).

Enjoy!

We’d like to present to you our second holiday menu, which is a Breakfast Buffet. What could be better than several sinfully delicious breakfast items served buffet style? This is an easy, lovely beginning to Christmas day. And, if you are like many people your Christmas may be split between two or more households. So, if you aren’t going to be eating Christmas dinner at your home, you can at least create a festive meal for your family that will create memories in your own home.

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

We’d like to present to you our second holiday menu, which is a Breakfast Buffet. What could be better than several sinfully delicious breakfast items served buffet style? This is an easy, lovely beginning to Christmas day. And, if you are like many people your Christmas may be split between two or more households. So, if you aren’t going to be eating Christmas dinner at your home, you can at least create a festive meal for your family that will create memories in your own home.

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Paula Deen is just outrageously fun to watch on TV. I imagine that I will have that much fun in the kitchen when Marie and I can finally meet and cook together. Paul Deen’s over-the-top personality suits me and, I think, Marie, perfectly. I think, together, Marie and I could tear it up a bit, if you know what I mean. Marie and I are ourselves, no holds barred. Paula Deen is herself and she is having a ball or as she would say, “bahwel”. I love thinking about having the opportunity to bake and cook with Marie as I know we will have as many laughs and, dare I say, be as outrageous as Paula Deen herself.

Paula Deen’s specialty is southern cooking. I was born and raised in New Jersey. I didn’t know a grit from a green when I first moved to the south in the early 90’s as my husband’s first duty station was in North Carolina. I thought BBQ was a verb, as in, “I’ll BBQ.” I didn’t know it was a noun, as in “Let’s get some BBQ”. On top of that, I had no idea there were regional types of BBQ. I came to enjoy southern food, but never felt the need to learn much about the cuisine. I was, stubbornly, stinking to my Italian, north eastern food culture. But, as time passed I learned to love grits, eastern North Carolina barbeque, biscuits and gravy, and banana pudding made with Nilla wafers.

It wasn’t until this year that I bought my first southern cook book; Paula Deen’s Southern Cooking Bible. This is from where the next and last recipe for the Christmas breakfast buffet is taken. It is simple and savory; ham and egg cups. They are adorable and almost whimsical. You can adjust the recipe to your taste, for instance I used a smoked ham and instead of the ketchup in the original recipe, I used BBQ sauce (Kansas City style, which is tomato based). Choose your favorite ham, condiment and any other seasoning that suits your taste. You’ll love it. I promise, You Guys! – (that’s Jersey for “Ya”all”)

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Baked Ham and Egg Cups
Ingredients

¼ pound ham, cut into 4 thick 1/8 inch slices
4 teaspoons ketchup (or bbq sauce)
4 large eggs (or 8 large eggs if you are using an oversized muffin pan)
Salt and black pepper
1 or 2 teaspoons sliced scallions
Hot sauce (optional for serving)

Directions

1. Preheat the oven to 375 degrees. Lightly grease four cups of a standard-sized muffin pan.

2. Line the cups with the ham slices. Spread a small dollop of ketchup on each slice of ham.

3. Carefully crack an egg into each ham-lined cup. Season the eggs with salt and pepper to taste. Bake until the whites are set, but the yolks are still runny. Sprinkle with the scallions and serve.

Paula Deen suggests spooning a little milk or cream on top of the eggs before baking to prevent the eggs from drying out.

Paula Deen is just outrageously fun to watch on TV. I imagine that I will have that much fun in the kitchen when Marie and I can finally meet and cook together. Paul Deen’s over-the-top personality suits me and, I think, Marie, perfectly. I think, together, Marie and I could tear it up a bit, if you know what I mean. Marie and I are ourselves, no holds barred. Paula Deen is herself and she is having a ball or as she would say, “bahwel”. I love thinking about having the opportunity to bake and cook with Marie as I know we will have as many laughs and, dare I say, be as outrageous as Paula Deen herself.

Paula Deen’s specialty is southern cooking. I was born and raised in New Jersey. I didn’t know a grit from a green when I first moved to the south in the early 90’s as my husband’s first duty station was in North Carolina. I thought BBQ was a verb, as in, “I’ll BBQ.” I didn’t know it was a noun, as in “Let’s get some BBQ”. On top of that, I had no idea there were regional types of BBQ. I came to enjoy southern food, but never felt the need to learn much about the cuisine. I was, stubbornly, stinking to my Italian, north eastern food culture. But, as time passed I learned to love grits, eastern North Carolina barbeque, biscuits and gravy, and banana pudding made with Nilla wafers.

It wasn’t until this year that I bought my first southern cook book; Paula Deen’s Southern Cooking Bible. This is from where the next and last recipe for the Christmas breakfast buffet is taken. It is simple and savory; ham and egg cups. They are adorable and almost whimsical. You can adjust the recipe to your taste, for instance I used a smoked ham and instead of the ketchup in the original recipe, I used BBQ sauce (Kansas City style, which is tomato based). Choose your favorite ham, condiment and any other seasoning that suits your taste. You’ll love it. I promise, You Guys! – (that’s Jersey for “Ya”all”)

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Baked Ham and Egg Cups
Ingredients

¼ pound ham, cut into 4 thick 1/8 inch slices
4 teaspoons ketchup (or bbq sauce)
4 large eggs (or 8 large eggs if you are using an oversized muffin pan)
Salt and black pepper
1 or 2 teaspoons sliced scallions
Hot sauce (optional for serving)

Directions

1. Preheat the oven to 375 degrees. Lightly grease four cups of a standard-sized muffin pan.

2. Line the cups with the ham slices. Spread a small dollop of ketchup on each slice of ham.

3. Carefully crack an egg into each ham-lined cup. Season the eggs with salt and pepper to taste. Bake until the whites are set, but the yolks are still runny. Sprinkle with the scallions and serve.

Paula Deen suggests spooning a little milk or cream on top of the eggs before baking to prevent the eggs from drying out.

We’ve shared a few sweet breakfast dishes for the Christmas breakfast buffet menu. Now, let’s add a savory dish to help balance out the buffet. A flavorful, cheesy quiche is one of the best items to serve at a buffet. Easy to make, easy to serve and a virtual kitchen sink of ingredients can be added to the egg and cream mixture.

We chose to use leeks, gruyere cheese and ham. Of course, you could easily substitute those items for a more American flare by using mild onions, sharp cheddar and chopped bacon. The ingredients in this quiche are merely a suggestion. You can clean out your refrigerator and add whatever ingredients will please your palette. Just use the basic egg/cream mixture and the pie crust recipe then add anything else that you fancy.

Christmas Breakfast Buffet Menu

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups
(optional) Bacon or Sausage

Leek and Gruyere Quiche

Ingredients

1 round 9 inch pie crust (see below)
1 lb leeks (about 3 medium; white and pale green parts only)
2 tps. unsalted butter
½ lb smoked ham, chopped
1 ½ cups grated Gruyère cheese
4 large eggs
1 cup heavy cream

Directions

1. Preheat oven to 375 degrees.

2. Chill pie crust in the pie dish before baking.

3. Pre-bake pie crust 15 minutes.

4. Remove pie crust from oven and let cool. Reduce oven temperature to 350°F.

5. Cut the dark green parts off the leeks. Use only the white and pale green parts of the leek. Cut lengthwise, in half, and soak in a bowl of cold water to remove any sand.

6. Drain the leeks, rinse well, drain again. Cut the leeks into small slices.

7. Melt the butter in a skillet. Add the leeks and cook on low heat until the leeks are tender.

8. Let the leeks cool completely. When they are cool mix in the gruyere cheese and the ham.

9. Whisk together eggs and heavy cream.

10. Place the leek mixture into bottom of cooled pie crust.

11. Add the egg mixture on top of the leek mixture.

12. Bake until center of filling is puffed and it looks firm.

13. Cool slightly, letting the filling set. Serve warm.

Pie Crust (From Martha Stewart)

Ingredients

2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 teaspoon sugar
1 cup chilled (2 sticks) unsalted butter, cut into pieces
4 to 6 tablespoons ice water

Directions

1. Make sure all your ingredients are thoroughly chilled before you begin. Place the flour, salt, and sugar in a medium bowl, and stir to combine.

2. With a pastry blender or two knives, cut the cold butter into the flour mixture by pressing down quickly, using as few strokes as possible. You may leave a few pea-size pieces. Add 4 tablespoons water. Gather the dough and gently press into a ball. It should come together loosely; if not, add water 1 tablespoon at a time. Divide dough in half; place each on plastic wrap. Flatten into disks. Wrap tightly; refrigerate 1 hour or overnight.

3. Remove disks from refrigerator. On a lightly floured surface, press rolling pin gently all over dough to flatten it slightly. Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate.

4. Wrap the dough around the rolling pin; lift and center it over the pie plate. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter. Baking time depends on individual recipes.