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Archive for the ‘bread and breakfast recipes’ Category

Good Morning!

You’re just in time to join us for some freshly baked rock cakes and a bracing cup of Downton Abbey® Grantham Breakfast Blend. Would you like yours with a splash of honey and almond milk?

Better to stay indoors and chat about Downton than brave the winter of our discontent, which just keeps “gifting us” with more snow, ice, bitter winds, traffic snarls, school closings and slushy messes. We are definitely NOT amused.

Tea and Downton, Downton and tea, what would we do without you?

So, what do you think of Season 4 now that we’re about half way through?

I know some Downton fans have jumped ship — angry and disappointed with Julian Fellowes for the shocking storyline about Anna. Words like “exploitative,” “gratuitous,” “implausible,” and “manipulative” have been bandied about.

For those who have viewed Downton as a means of gentle escapism, this was simply the last straw, some saying the attack on Anna was an assault on the series itself, definitely marking a turning point for better or worse. A devastating turn of events to be sure, with Joanne Froggatt turning in a brilliant performance. It’s interesting how this plotline is unfolding — Bates must temper his smoldering rage with genuine care and concern for Anna. What repercussions? Will justice be served?

© Carnival/ITV

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“It is remarkable how closely the history of the apple tree is connected with that of man.” ~ Henry David Thoreau

Apple print available via Sugar Lane Photo Shop

Every Autumn, I fall in love with apples all over again.

I reread my favorite apple poems, visit the farmers market to say hello to my friends Stayman, York, Winesap, Fuji, Rome, and Jonathan, drink lots of warm cider and best of all, look for new apple recipes.

No matter how you eat them — out of hand, in salads or in every conceivable baked treat, it’s all good.

Repeat after me:

Apple Tea Cake
Swedish Apple Pie
Grandma’s Apple Crisp
Rustic Apple Brown Betty
Buttermilk Apple Buckle
Apple Pandowdy
Apple Cider Donuts
Apple Clafoutis

See, you’re smiling. Are you thinking of family chattering at the table, the wonderful smell of cinnamon-y apples wafting from the oven, the safe, happy place of your childhood kitchen? Apples have that effect on people.

Apple Heart print available via Marianne LoMonaco

Today, just because you look all perky and adorable, we’re serving Baked Apple Oatmeal Pudding.

But first:

I love sinking my teeth into Dorianne Laux’s delectable poem because of the way it celebrates how wide ranging our apple associations are. Nature’s wondrous, perfect blushing orb — hold it in your hand, hold worlds within a world for all time. There from the beginning (A is for Apple Pie! an apple for the teacher), what piece of real or imagined history will you taste with that first bite?

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Ginger, Justin, and Frances show off Justin’s Pizza (photo by Trish Moreis-Stiles)

Chocolate Chocolate, yum yum, happy happy!

Look who’s here! As promised, the fabulous Park Sisters are visiting today to tell us more about their new cookbook, Allergies, Away!: Creative Eats and Mouthwatering Treats for Kids Allergic to Nuts, Dairy, and Eggs (St. Martin’s, 2013).

If you remember my previous post, you know that Ginger’s son Justin was diagnosed with severe food allergies when he was just a year old. The new cookbook contains 70 of Justin’s favorite recipes developed specifically for kids like him by his beautiful and talented mom and aunt.

Some of you may know that food allergies are growing by epidemic proportions in this country. Six million kids (or 1 in 13) are affected, and this number has grown by a startling 50% since the late 90’s. Affected families are having to learn different coping strategies that can sometimes prove pretty daunting. What do you cook for your allergic child to keep him safe, make sure he’s adequately nourished, and actually enjoys the variety of foods on his plate? Since eating is also a social activity, how do you ensure he doesn’t miss out on the fun of birthday parties and other special occasions?

Adorable Justin at his 3rd birthday party.

Justin has given all the recipes in this new book his highest *five star rating*. You don’t have to suffer from food allergies to enjoy them either. You’ll find many familiar comfort foods included, and I love the diverse mix of dishes, everything from Korean bulgogi and half moon dumplings to Mexican quesadillas and chili, to Italian pizza, lasagna and risotto to Greek tzatziki (thanks, Koomo!). Of course they’ve included chocolate. Did you have to ask?

Seoulful Half-Moon Dumplings!

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“Peace goes into the making of a poem, as flour goes into the making of bread.” ~ Pablo Neruda

oilbread

Franck Dangereux’s Oil Bread via The Food Fox (click for recipe)

The other day, after rereading Lesléa Newman’s, “According to Bread,” one of my favorite poems in The Poetry Friday Anthology for Middle School (Pomelo Books, 2013), chewy, mouthwatering bread names playfully called to me, each a poem unto itself.

Bagel, Brioche, Baguette . . . Ciabatta, Challah, Chapati . . . Kulcha, Lavash, Focaccia, Tortilla, Pita, Zwieback.

Play with us, they said. Roll, pat, toss us! Slice, butter, dip, fill, break us. We know we smell good. :)

Bread is a beautiful thing — venerable, inclusive, eternal, irresistible. Staff of life and a sacrament, it pays our way and is a gift from every culture and ethnicity in the world.

rosemaryfoccacia

Rosemary Focaccia via My Year Cooking with Chris Kimball (click for recipe)

Just naming these breads makes me happy. I daresay I feel a tad cosmopolitan because I’ve actually tasted all of them and more. What do you reach for when the bread basket is passed around?

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When is a recipe more than just a recipe?

Back when I first started blogging in 2007, one of the first recipes I shared was for Hawaiian Sweet Bread Pudding. It’s so sinfully delicious, people are often surprised at how easy it is to make.

This longstanding Island favorite is perfect for neighborhood potlucks, bake sales, and school and church gatherings. It’s my go-to recipe for last minute guests, always fits the bill for relaxing Sunday brunches, and is just about as comforting as comfort food can get.

I’ve fed sweet bread pudding to painters, carpenters, and landscapers. To dinner guests I wanted to impress. To new neighbors and physical therapists. I even converted a fourth grade class of die-hard brownie and chocolate chip cookie lovers. One taste, and their stories magically brimmed with sensory detail.

But of all the happy eaters I’ve encountered, Roberta is my favorite.

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