Strawberry Brunch

Every Sunday I get up, get the tea kettle on, get Storkbite fueled up and then I get ravenous for a delicious Sunday brunch.  Generally my first inclination is to figure out which diner has the best waffle.  Due to family financial cutbacks I realize that A) I have better ingredients at home, B) I have REAL maple syrup at home, C) I don’t have to get dressed to eat at home.  It’s not as fun as being served, but it’s certainly more rewarding on all counts.

Strawberry Waffles

The other day I walked into the big suburban-like super market and smelled strawberries!  I sorted through a heaping pile of varieties and boxes to find the ones from Plant City, FL which in my opinion is where the best strawberries come from.  I look forward to the time of year that these special berries come north just so I can eat them.  Look for them – ask for them by name.  Once you eat Plant City berries you will not accept substitutes.

These waffles were made with my husband’s family’s secret recipe which I will share with you now.  I have no idea where it came from, it could be a family secret or it could have come with the waffle maker.  It’s good though, I assure you.  Top with fresh berries, real whipped cream and real maple syrup.  Very very satisfying and rewarding for a Sunday morning.

Rich Belgian Waffles

1 egg yolk
1 cup sour cream
1/2 cup of milk
3 tablespoons butter, melted
1 cup flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 tsp salt
1/4 tsp baking soda
1 egg white beaten

Brats and Apples

We have lots to report here at Storkbite’s house.  Storkbite is content to ride in shopping carts, so we find ourselves at the suburban-like grocery store stocking up.   It’s not that we have fallen out of love with our vegetable CSA box, but we need greens and proteins to keep us fueled up on the eternal days of February.

Brats

My husband might as well be from Wisconsin because of his love for all bratwurst.  He lovingly recalls his trips to Usinger’s in Milwaukee as a boy.  We recently celebrated the life of his grandmother with a huge bratwurst fest which was delicious, fitting and totally appropriate.  I decided to make use of some of the red cabbage that is clogging up my refrigerator.  I contrived a hot red cabbage slaw which was simply shredded red cabbage, a dash of white balsamic vinegar, a pinch of salt, pepper and sugar cooked down on the stove top over medium heat until tender.  It was an excellent addition to store bought brats on toasted buns.

Baked potato fries were served on the side.  We still have about 20 lbs. of potatoes.  I’m accepting your ideas on how to use them up!

Tarte Tatin

Thank you Tatin sisters for making a mistake and bringing the rest of the world the upside down apple tart.

This is a very simple dessert that looks a lot more complicated that it is.  For a real recipe you can find many which will indicate how to cook the apples and make a crust.  When I don’t have time to make a pie crust, I generally use puff pastry from the frozen foods section.  I actually enjoy the puff pastry crust better that my own for the tarte tatin.

The key is to quarter the apples so they remain large and firm.  In a cast iron skillet or shallow cast iron baking dish that can be used on the stove top.  I have a special tarte tatin pan by Le Creuset that I received as a wedding gift and use all the time for many things in addition to tarte tatin.

I melt 3 tbs. of butter on the stove top together with 1/3 c. sugar until is caramelizes in the pan and turns nice and brown.  I add the peeled apple quarters and let them cook for two – three minutes.  Turn off the  heat, cover the apples with a thawed sheet of puff pastry and bake in the oven at 400 degrees until the pastry puffs and is golden brown.

Let cool for a half hour then insert a knife around the exterior to detatch from the sides of pan prior to inverting the tart on a serving dish.  Serve warm a la mode.

Gold Star Scones

It was time to celebrate Storkbite’s first birthday.  Storkbite being the inspiration for Storkbite Stew.  We threw a big brunch and it called for my Gold Star Scones.  I have no idea where I got the recipe, I just know that it’s on this tiny bit of dog-eared paper and it’s the best damn scone recipe ever.  I thought that making the dough in my Kitchen Aid mixer would certainly ruin the dough, not the case though.  Now I’m going to make these scones every weekend for everyone I know!

Gold Star Scones

I have added numerous flavorings to these scones like chocolate chips, currants and orange zest, strawberries, cranberries, blueberries, etc.  You can be the judge of what gets added.  I’ll let you in on the secret dough.

Makes 8 – 10 scones.

Preheat oven to 400 degrees

Get your round scone cutter ready!

Bake for 15 – 18 mins.

• 1/2 c. heavy cream
• 1 egg + 1 beaten egg to brush tops
• 1 t. vanilla
• 3 T. sugar
• 1/2 t. salt
• 2 1/4 c. flour
• 1 T. baking power (heaping)
• 1/2 t. baking soda
• 3/4 stick sold sweet cream butter
• 1/2 c. of whatever you want to mix in your scones

Sift and mix all your dry ingredients.  Cut in cold butter with a mixer or pastry cutter.  Mix wet ingredients together and then combine with dry ingredients.  Fold in your flavorings.  Don’t overwork the dough.  Plop it on your counter, pat it out so it’s about 1 1/2 inches thick.  Cut with your circular cutter (mine has a scalloped edge).  Arrange on a baking sheet.  For best results use silpat or parchament paper. Brush with a beaten egg and sprinkle with coarse sugar.

Ham

Early morning ham wrangling here.  I’m only adding this because I bought this ham at my local Irish butcher (Butcher Block, Sunnyside NY) and it was the most delicious ham I’ve had.  Covering it with foil kept it extremely moist.

I think the butcher liked me because he de-boned the ham, charged me for only the de-boned ham, and THEN gave me four huge ham bones for FREE.  It was so excited to have a giant bag of ham bones.

Since I received my gift with purchase, I have made split pea soup and 10 bean soup each with a ham bone and ham bits. It’s been such a wonderful switch from our potato diet.  Storkbite and I are so relieved.

If you want the full tour of the kitchen pre-party, you are welcome to watch the somewhat ridiculous video that Storkbite’s Papa put together for the archives.