Tag Archives: breakfast

Cinnamon Beignet-Muffin-Doughnut.

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As you know from my previous posts, I LOVE cinnamon.  Cinnamon and sugar are one of the classic food combinations that bring me back over and over again to desserts.  I found a recipe on Food 52, a food community focused on recipe contests and creative food education.  The problem is that even though I get a lot of ideas, most of these recipes are not vegan.  Part of me loves this as it allows me to be creative in the kitchen and create a veganized version of these dairy packed desserts and dishes.

I am not usually one to use commercial egg replacers, but in various recipes I do end up using Energy Egg Replacer.  Most of the recipes I use it in use a strong spice like cinnamon, all-spice, etc.  I also find in various cakes like my cinnamon crumble cake, the commercial egg replacer gives a great crumb and a light airy texture.

These melt in your mouth Cinnamon Beignet-Muffin-Doughnuts are perhaps my new morning coffee ritual.  Make sure to eat these warm fresh out of the oven with your morning tea or coffee, and take care not to eat all twelve…no just eat all twelve I know we did this morning! I mean, come on, who doesn’t love dessert for breakfast? I gave these three names as they are a fusion of these three delicious desserts!

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Cinnamon Beignet-Muffin-Doughnuts:

Makes 12

1/3 C Vegan Butter (like Earth Balance, the sticks allow for a more precise measurement)

1/2 C granulated sugar

1 1/2 tsp Energy Egg Replacer + 2 Tbsp water mixed well

1 1/2 C  sifted all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp ground allspice

pinch ground cloves

pinch ground ginger

1 tsp orange zest

1/2 C + 2 Tbsp soy milk at room temp

For the coating/glaze:

6 Tbsp melted vegan butter

1/2 C sugar

1 1/4 tsp cinnamon

Method:

1. Preheat oven to 350 degrees F. Measure out milk and allow to sit out so it will be ready to use.  Grease a muffin tin well for baking, no need to line with parchment or liners.

2. Melt the butter in a small sauce pan on low heat and let it cook until it begins to brown and smell nutty (about 3-5 minutes). Set aside to cool down to room temperature.

3. Meanwhile mix all the dry ingredients together (flour, baking powder, salt, spices).

4.  In a stand mixer or with a hand mixer cream the butter, sugar, and egg replacer together.  Add slowly alternating between the flour mixture and the milk.  Mix until well combined and then evenly distribute into the twelve muffin molds.  I use an ice cream scoop to do this to ensure equal baking.  Bake for 17-20 minutes or until a tooth pick inserted into the center of a muffin comes out clean!  These won’t brown so you can also feel to see if the top has a crust!

5. Place the melted butter in a small bowl and mix the sugar and cinnamon in another.  With the tip of the knife pop the muffins out right out of the oven, they should come out very easily.  Roll them in butter and then roll them butter covered into the cinnamon sugar. Serve warm and repeat! 😉

The Night Shift at Panisse

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Yesterday I had my first night shift at Chez Panisse.  I am more of an evening person so the 3-10 pm works better for me than waking up at 5:30 in the morning!  The day is largely different in that instead of getting there earlier than everybody and setting the stations up, you stroll in with everything prepared and hide away in a little nook.   I started the day by meeting with the head pastry chef Carrie.  She has a grace and an ability to communicate in an instructive way without being condescending.  I can only hope that if I get the opportunity to be a head chef someday that I will be as composed and instructive as she has been in my short stint at Chez Panisse.

At 4 pm it is crazy in the kitchen, though this is not to be mistaken with messy or chaotic. Several different crews are in the kitchen working on different services (staff meal, cafe, and restaurant).  It is transition time, and in an hour the kitchen will be cleared, clean, and ready for dinner service.

I love pastry, I love how intense the staff is, how focused we all are on counting through leaves etc.  I work well alone, and flourish in a setting that lets me focus on my own task.  But I also love being around people, meeting and exchanging ideas and learning about others.  Today I looked out the window of the room I was working with and saw all of the savory interns and cooks from the previous shift outside having their shift drink together.  I admit it looked nice as we only have one pastry intern on during a shift and I feel I don’t have any contemporaries to talk to, well except for Erica, though she has already left for Los Angeles.

Another perk to the night shift at Chez Panisse is that we get to have one of every dish on the menu, essentially the dinner people are paying up to $100 a person.  Every dish was better than the previous tantalizing my taste buds with delicious flavors I have never experienced before.  I can feel my pallet adjusting to new flavors and foods.

At about 7pm Alice Waters came through the back doors of the restaurant and I tried to hide being a little star struck.  She has such a presence and warmth along with knowledge and passion.  I am looking forward to the first time I get formally introduced as she is an idol to all those who believe in the slow food movement she nourished and calls today “a delicious revolution”.

At the end of the day I went upstairs to get my shift glass of red wine and enjoyed it on the back patio while reflecting on my day.  What a beautiful life I have I thought feeling the beautiful surrounding and the moderate night enveloping me. What a beautiful life.

In other news:

My boyfriend LOVES English Muffins.  We don’t buy bread stuffs in my house, but Brendon always sneaks English Muffins in the door.  Now not that anything is wrong with store bought muffins (he buys whole wheat and simple ingredients) but I felt that homemade ones would be better!  So I set about making my first batch of them, and what a delight they were!

The difference between English Muffins and your typical breads is that they are pan baked verses oven baked.  They are in many ways easier to make than bread but the final conclusion has a bit more work involved than just sticking the bread in the oven.  For this recipe you will need very basic bread ingredients and then a nice iron skillet to finish these delectable muffins off! Making them made me realize why they have a brown spot on the bottom and top! DUH! It made me realize how disconnected even I am from the food that we take for granted on a daily basis.  So clean off the dust from your iron skillet you got as a wedding gift or from your local thrift store and get to making these muffins! I adapted this recipe from Mark Bittman’s How To Cook Everything Vegetarian.

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Vegan English Muffins:

Makes 12 Muffins

Time: 3-4 hours (mostly unattended so great for laundry days)

Ingredients:

3 1/2 cups flour (all purpose or bread)

2 t. salt

2 1/4 t. active dry yeast

1 T. Sugar

2 T Neutral oil like canola, grape seed, or safflower

1 1/3 cups warmed milk alternative (soy or almond work best)

1. Pour your yeast into a measuring cup and add 1/3 cup milk alternative warmed to 110 degrees Fahrenheit. Let sit for 15 min, after that time there should be bubbles to signify that your yeast has been activated. If not do not continue on, try again and if it doesn’t bubble get new yeast!

2. Meanwhile add the flour and sugar to a food processor, it works best if you sift these ingredients first. Then pulse a few times to incorporate the ingredients.  Measure out and warm the milk alternative, oil, and salt in separate containers.

3.  After the yeast has been activated add it to the food processor and then turn it on.  Add the oil, and then pouring slowly add the milk in through the feeding tube.  You are done adding the milk once it forms into a ball which should not be too sticky.  Once the ball has formed turn the food processor off and shape the dough into a rough ball adding it to a well oiled boil.  Cover with plastic wrap or a kitchen towel and let rise for 2 hours.

4. After two hours has passed or the dough is twice its original size, punch the dough down and take it out of the bowl.  One a well floured surface add the dough and cut into 12 equal size pieces.  Shape the dough into 3-4 inch circular pieces making sure that the bottom is sealed.  Place on a sheet with a floured towel to cover and let rise for 45 minutes or until they are fluffy.

5. Preheat a large iron skillet over low heat for 10 minutes before your dough pieces are ready.  DO NOT OIL IT! When ready sprinkle lightly with cornmeal and add 2-3 pieces of dough.  Pan-bake the muffins turning occasionally for a total of about 15 minutes.  Remove to a wire rack and start with the next batch.

 

 

Coconut Milk Blueberry Scones

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When I first went vegan I missed breakfast foods, it is hard to find good vegan brunch even in the san francisco/oakland vegan mecca. Peet’s, a bay area coffee shop does sell vegan scones, but they are dry and its honestly easier to make them at home and have them for the week! Thanks to coconut milk you can make 8-12 of these delicious scones to eat at your discretion. These are great with your morning cuppa and smell godly as they bake. I found this recipe on a blog called The Art of Dessert, but her dough came out very sticky compared to the pictures she was posting! I modified it by adding more flour; Don’t be afraid to be creative…but try the recipe once before you go and experiment!

Coconut Milk Blueberry Scones:

makes 8-12

Time: 30 minutes

Ingredients:

2 1/2 cups all purpose flour

1/3 cup granulated sugar

1 1/4 cup canned coconut milk full fat unsweetened (chilled first)

1 Tbsp baking powder

1/2 tsp salt

1 cup dried fruit (I used dried blueberries)

1 tsp vanilla extract (optional)

Topping:

Coconut Milk

turbinado or other raw sugar (gives a great crunch)

1. Preheat the oven to 425F/220C. In a large mixing bowl, or stand mixer combine flour, sugar, baking power, and salt until combined.

2. Add the vanilla extract and then slowly pour in the coconut milk and mix until just combined.

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3. Fold in the dried fruit.

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4. Plop the sticky mess of dough onto a well floured surface and press into a 1/2 in round, the dough is done being floured when it no longer sticks to you or the counter. Cut up the round into 8-12 pieces and place on a parchment or silpat lined baking tray. These will spread a little so take care not to place right up against each other, but they won’t spread as much as cookies because the baking powder makes them raise instead of spread! Using a pastry brush spread a bit of coconut milk on them taking care to not put to much as it will slide off and burn the bottom of the scone as it bakes. Sprinkle with raw sugar.

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5. Place into the preheated oven for 15-20 minutes until the tops are golden brown. Remove and eat immediately…well after they cool of for a minute. Store the rest in an airtight container, they can be reheated in the oven for a minute or two, or placed in the microwave if your in a real hurry.

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And coming as soon as I can perfect the recipe: Apple Tart

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