Blueberry Buttermilk/Yogurt Muffin

It’s not exactly blueberry season here. In fact it’s gloomy and a big rain and windstorm is likely. And I do have some blueberries that aren’t exactly perfect summer blueberries. So I decided to use them to make some blueberry muffins, which are exactly perfect and also cheerful looking enough to brighten my morning.

I usually have buttermilk in my house because I like to bake with it. I also have a canister of buttermilk powder just in case….. however, if you don’t have buttermilk you can use plain kefir or yogurt (stir it to loosen it a bit) or use 1 tablespoon lemon juice plus enough milk to equal one cup and let it stand for 5 minutes. 

Brighten your day with these:

BLUEBERRY MUFFINS

• 4 tablespoons butter

• 1-3/4 cups all-purpose flour

• 1/4 cup sugar

• 1-1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1 tablespoon grated fresh orange zest

• 1 cup buttermilk or 1-1/4 cups plain yogurt, stirred

• 1 large egg

• 3/4 teaspoon vanilla extract

• 1 cup fresh blueberries

Preheat the oven to 400 degrees. Place 10 muffin liners inside a muffin pan or lightly grease the hollows. Melt the butter and set it aside. In a bowl mix the flour, sugar, baking powder, baking soda, salt and orange zest. In a second bowl, mix the buttermilk, egg and vanilla extract. Pour the liquid ingredients plus the melted butter into the flour mixture and stir only to blend ingredients (do not mix vigorously). Fold in the berries. Drop the batter in equal amounts into the prepared muffin tin cups (the number will depend on the size of the muffins) to about 2/3 filled. Bake for 22-26 minutes, depending on size, or until a cake tester inserted into the center comes out clean.

Makes 10

Broiled Grapefruit

Broiled Grapefruit

Hanukkah’s over and I am already on to New Year’s weekend, contemplating what to serve to my cousins, who always stay for a few days.

Years ago, our “group” — the cousins, Les and Neil, plus my sister-in-law Eileen and brother Jeff — agreed that on New Year’s Eve we would have a day of hors d’oeuvres rather than a big sit-down dinner. We break the day up into separate eating times so that at noonish we will have such goodies as Almond Crusted Chicken Nuggets and Lamb kebabs and a dip or two: Potlagela and Matbucha for sure and probably hummus.

Later on we’ll feast on Pizza with Spinach, Tomato and Cheese, Romanian Cheese Turnovers and an assortment of cheese and crackers accompanied by the Pepper Jam I made last summer from the chili peppers in my garden. Maybe some Lox and Cream Cheese Spread.

Dessert — always one of the apple pies I made last fall. And I’m thinking — Irish Whiskey Cake, because it is one of the most scrumptious cakes ever created.

I used to have a New Year’s Day brunch for the group, but haven’t done that for years. It was always too much food and too much work and so it’s just the cousins and us for plain old breakfast, meaning smoked fish and bagels.

Plus fruit of some sort.

This year I decided the fruit will be one of the simplest recipes I’ve ever made. Broiled Grapefruit. Honestly, it doesn’t get easier than this:

Broiled Grapefruit

• 4 medium red or pink grapefruit

• 4 tablespoons turbinado (or other crystal) sugar

• cinnamon or grated nutmeg

• Aleppo pepper or cayenne pepper, optional

Preheat the broiler with the rack 4-6 inches below the heat. Slice each grapefruit in half,** then (preferably using a serrated grapefruit knife) cut around the edges of each half to loosen the flesh, then cut the flesh into segments inside the shell. Place the prepared grapefruit halves on a baking sheet. Sprinkle each half with equal amounts of the sugar (each whole grapefruit (2 halves) will get about one tablespoon of sugar). Sprinkle lightly with cinnamon or nutmeg. Add a hint of pepper if desired. Broil for about 6-8 minutes or until the surface is caramelized.

Makes 4 servings

**I also slice the bottom of the grapefruit halves so they are more stable on the baking pan.

Maple Sweetened Corn Muffins

Maple Sweetened Corn Muffins

Looking to cook with stuff from your pantry?

Trying to use up chometz before Passover?

Try these.

Easy, tasty and useful.

Maple Sweetened Corn Muffins

• 1/3 cup butter

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 3/4 teaspoon salt

• 3 tablespoons pure maple syrup

• 1 large egg

• 2/3 cup milk

Preheat the oven to 425 degrees. Lightly grease 8 muffin tins. Melt the butter and set it aside to cool. In a bowl, mix the cornmeal, flour, baking powder and salt. In another bowl mix the maple syrup, egg, milk and cooled butter, beating until well blended. Pour the liquid into the cornmeal mixture and stir to blend the ingredients. Spoon equal amounts into the muffin tins. Bake for 20-25 minutes or until golden brown.

Makes 8

Flavorful - yet Salt-Free - Blueberry Muffins

People frequently joke about the fact that after you reach a "certain age" -- whatever that is -- you get "conditions." So you have to watch what you eat because maybe your LDL cholesterol level is too high or your blood sugar is too high or your weight is, well, let’s not discuss that…. 

But when you think about it, however old and/or fit you are, it's always a good idea to eat more or less healthy food. Especially at this time of year when we’ve spent the last month or so indulging through the holidays.

I'm not suggesting that we never indulge in rich, fattening, sugary or fried food. I have posted recipes for fried onion strings and chocolate cake, haven’t I?

Just as a general matter, I think it's smart to be aware of your body and the consequences of what you feed it.

Over the new year weekend, I had to prepare recipes that contained less salt because one of our guests has high blood pressure and needed to cut down on salty foods.

Not a problem. In many cases, for multitudes of recipes, other flavor enhancers come in handy — think citrus peel, extracts, ground spices such as nutmeg or cinnamon, herbs such as thyme and basil, chili peppers, fresh ginger, hot sauce — there are loads of choices.

Here’s the recipe for Blueberry Muffins I served. I added both cinnamon and orange peel as well as vanilla extract (I recommend pure Bourbon vanilla extract, not imitation). You could also stir some chopped nuts into the batter.

No salt necessary. They were terrific for breakfast.

Remember these next Purim — they make excellent edible gifts!

Salt-Free Blueberry Muffins

• 6 tablespoons butter

• 2 cups all-purpose flour

• 1/2 sugar

• 2 teaspoons baking powder

• 1/2 teaspoon ground cinnamon

• 3/4 cup milk

• 2 large eggs

• 1 teaspoon grated fresh lemon or orange peel, optional

• 1/2 teaspoon vanilla extract

• 1 cup blueberries

Preheat the oven to 400 degrees. Lightly grease 10 muffin tins. Melt the butter and set it aside to cool. In a large bowl, combine the flour, sugar, baking powder and cinnamon. Whisk the ingredients until well blended. In another bowl, combine the milk, eggs, peel, if used, and vanilla extract. Pour the liquid ingredients and the melted butter into the flour mixture and stir until thoroughly blended. Fold in the berries. Spoon equal quantities of the batter into the prepared muffin tins. Bake for about 25 minutes or until a cake tester inserted into the center comes out clean and the tops are lightly golden brown. 

Makes 10 muffins

India-style Shakshuka

We always have sleepover guests — my cousins — for New Year’s Eve. The next morning it’s always the same brunch: smoked fish, herrings, whitefish salad, bagels and coffee.

Perfect.

Except this year, for a variety of reasons, we have to consider less-salty meals.

I decided on a complete change. Something delicious, different and needs no extra salt because the seasonings are so bountiful and flavorful (the recipe says salt to taste, which can be zero).

I’ve made this for dinner and brunch. Works either way. Add a hunk of bread (naan if possible).

May become a new tradition.

Happy New Year 2020.

India-style Shakshuka

• 1/4 cup olive oil

• 1 medium onion, chopped

• 1 red bell pepper, deseeded and chopped

• 1 small habanero, serrano or other chili pepper, deseeded and chopped

• 1 large garlic clove, chopped

• 2 teaspoons chopped fresh ginger

• 8 plum tomatoes, coarsely chopped

• 2 teaspoons curry powder

• Salt to taste

• 4-6 large eggs

• 2 tablespoons chopped fresh mint

• 1 tablespoon chopped fresh parsley

Heat the olive oil in a large sauté pan over medium heat. Add the onion, bell pepper and habanero peppers. Cook for 3-4 minutes or until softened slightly. Add the garlic and ginger and cook briefly. Add the tomatoes, curry powder and salt to taste. Stir, cover the pan, turn the heat to low and cook for about 10 minutes, stirring occasionally, or until vegetables are very soft and sauce-like. Crack the eggs into a small bowl one at a time then transfer each one next to the other over the vegetables. Cover the pan and cook for 4–5 minutes or until the eggs are set but yolks are still slightly runny. Sprinkle with mint and parsley. Serve each person an egg with some of the vegetables.

Makes 4-6 servings.

Matzo Cheese Pancakes

Matzo Cheese Pancakes

People sometimes laugh at me because we are a year-round matzo family, year-round matzo-brei family.

I mean -- when something is delicious, why wait for Passover?

On the other hand, when Passover comes, I like to branch out from the usual matzo-brei breakfasts -- for instance, with pancakes like these, which are rich and holiday-festive, and also substantial enough for breakfast, lunch and even dinner. 

Matzo Cheese Pancakes

• 1 cup cottage cheese

• 1 cup dairy sour cream

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon grated lemon peel or one tablespoon grated orange peel

• 1/2 cup matzo cake meal

• 2 tablespoons sugar

• 1 teaspoon potato starch

• 1/4 teaspoon ground cinnamon

• salt to taste

• 1/2 cup raisins

• butter for frying

In a bowl, combine the cottage cheese, sour cream, eggs, vanilla extract and lemon peel and whisk together until well blended. In a second bowl combine the cake meal, sugar, potato starch, cinnamon and salt. Spoon the liquid ingredients into the bowl with the cake meal and whisk until the batter is smooth and uniform. Fold in raisins, if used.

Heat about a tablespoon of butter in a large sauté pan or griddle over medium heat. When the butter has melted and looks foamy, add batter by heaping tablespoonsful and cook for 1-2 minutes or so until browned on the bottom. Turn the pancakes over and cook for a minute or so on the second side or until lightly browned. Add more butter to the pan as needed to prevent sticking.

Makes about 16

Salmon Hash

I’m no different than everyone else I know. I overate between Thanksgiving and New Years.

I put on a few pounds.

I have to get back to some kind of normal.

But I’d rather not feel deprived. I like eating well.

I also hate to waste food.

Hence: dinner items such as this Salmon Hash. From the (healthy) salmon we eat for dinner one night, together with some vegetables and fresh herbs. Bits and pieces and leftovers and what-have-you that tastes terrific and uses up the leftovers.

Couldn’t be better. Top this hash with an egg or with dairy sour cream or non-fat Greek style yogurt.

Serve it is some lovely plates and it becomes all elegant.

Not deprivation at all.

Salmon Hash

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 medium all-purpose potatoes, peeled and diced

• 3 carrots, peeled and chopped

• 1 medium onion

• 2 cups crumbled cooked salmon

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill

• salt and freshly ground black pepper to taste

• dairy sour cream or plain yogurt or fried eggs, optional

Heat the butter and olive oil together over medium heat. When the butter has melted and looks foamy, add the potatoes and carrots and toss to coat the vegetables with the pan fat. Cover the pan and cook for about 10 minutes, stirring occasionally, or until the vegetables are lightly crispy. Add the onion and continue to cook uncovered for 8-10 minutes or until the onions are tender and the vegetables are browned. Add the salmon, parsley, dill, salt and pepper and cook uncovered, stirring frequently, for another 1-2 minutes to distribute the ingredients evenly and are heated through. Serve plain or top with a dollop of sour cream or plain yogurt o a fried egg (per serving)

Makes 4 servings

Zucchini Pancakes

If you're looking for a good mid-week Passover meal -- here it is! I actually make these year round, but they're ideal during the holiday.

And versatile: for a dairy meal add about 1/2 cup crumbled feta cheese to the mix. For more substance -- serve with sunnyside eggs. I accompany them with mashed avocado, but sometimes with dairy sour cream or plain yogurt (any of these mixed with a squirt of lemon juice).

Zucchini Pancakes

• 2 medium zucchini (10-12 ounces each)
• 1/2 teaspoon salt
• 4 scallions, chopped
• 2 large eggs
• 2/3 cup matzo meal
• vegetable oil for frying

* for a dairy meal you can add 1/2 cup crumbled feta cheese

Shred the zucchini in a food processor (or grate by hand). Place the shreds in a bowl, sprinkle with salt, toss the shreds and let rest for 10-12 minutes. Squeeze he shreds to extract as much liquid as possible. Return the shreds to the bowl. Add the scallions and egg and mix the ingredients. Add the matzo meal and mix thoroughly. Heat about 1/8-inch vegetable oil in a large sauté pan over medium-high heat. Spoon portions of the mixture into the pan to make pancakes about 2-inches in diameter. Leave some space between each pancake. Cook for about 3 minutes per side or until crispy and golden brown. Remove to paper towels to drain. Repeat with the remaining zucchini mixture. Serve with mashed avocado, dairy sour cream or plain yogurt (mixed with some lemon juice).

Makes about 12 pancakes

Kedgeree with Salmon

My cousin has all sorts of fabulous and interesting eating and serving utensils. She is the only American woman I know who has a set of kedgeree forks.

She and her husband, world-travelers that they are, pick up things here and there and once, while in Scotland, they happened into an antique store and saw the unusual piece in the second photo. 

Now, these two people are not dolts! They know a sardine fork from a herring fork. But they had no idea what this thing was.

The proprietor told them it was a kedgeree fork.

They didn't know what that was either, but learned that it is a Scottish/British dish, basically rice with fish (usually smoked haddock) and seasoned with curry. An old import from India (dating back to "the Raj") and now a standard item throughout the U.K.

Apparently, the original Indian dish (called khichri) was a hodgepodge of cumin-scented rice and lentils (sounds very much like Middle Eastern mujadarah), sometimes with vegetables mixed in. The British added fish and hard cooked eggs and that's the way it's served today. Mrs. Patmore made it for the Crawleys in Downton Abbey and served it to them on a silver, dome-covered tray for breakfast.

Recently I decided to make kedgeree. It was all because I had a lot of salmon leftover from dinner. OK, I know salmon isn't exactly smoked haddock or even close in taste, but so what! I made Salmon Kedgeree. It made a terrific leftovers dinner and I ate the rest for breakfast the next two days (alas, no sterling silver serving utensils, no kedgeree forks and no person to serve it to me).

I've never tasted kedgeree so I have no idea if what I made was the way it's supposed to taste. All I can say is: it was absolutely delicious and I wish I had more and will make this again. 

Salmon Kedgeree

• 1 cup white rice
• 1-3/4 cups water
• 2-3 large eggs
• 1 bay leaf
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 tablespoon curry powder
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon ground cardamom (or 4 whole cardamom pods)
• 1 medium tomato, chopped (or 1 cup cut up cherry tomatoes)
• 2 cups cooked leftover salmon (or smoked haddock)
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

Place the rice in a saucepan, cover with the water and bring to a boil over high heat. Boil for one minute, stir with a fork, turn the heat to low, cover the pan and cook for 18 minutes or until all the water has been absorbed. Set the pan aside off heat. Cook the eggs and bay leaf in simmering water for about 10 minutes, or until cooked through. Peel, cut into quarters and set aside. Heat the olive oil in a sauté pan over medium heat. Add the onion and cook for 2-3 minutes or until softened. Add the curry powder, salt and cardamom, cover the pan and cook for 5-6 minutes or until the pieces are golden. Add the tomato and cook for another 1-2 minutes. Remove the bay leaf from the rice and add the rice to the pan. Stir to distribute the ingredients evenly. Add the salmon and lemon juice and cook for 3-4 minutes, stirring occasionally, until the ingredients are hot. Spoon into a serving bowl. Place the quartered eggs on top. Sprinkle with parsley and serve.

Makes 4 servings

Buttermilk Pancake Day

One of the first newspaper food articles I ever wrote had to do with Shrove Tuesday (tomorrow, February 28th), a holiday my family doesn't celebrate, so at the time I didn't know that it is also Mardi Gras (Fat Tuesday), and in food circles -- Pancake Day!

Live and learn. It seems that in days gone by, when the Catholic Church imposed stricter rules during Lent, fatty items such as eggs, butter, milk and so on, were forbidden from Ash Wednesday, when Lent begins, until Easter. So the day before Lent everyone tried to eat up all the fats in the house.

Hence, the eating of gras (fat) on that mardi (Tuesday).

What's a delicious, filling, welcome and wondrous way to include eggs, butter, milk and stuff?

Pancakes!

I've made all sorts of pancakes: German Apple, Oatmeal, Lemon-Cottage Cheese and others. But plain old buttermilk pancakes are simple and always fluffy and full of down home pleasure.

Maple syrup goes on top, for sure. But homemade apple sauce is a bit different, less sweet and so easy to make. I like to mix apples and pears for sauce during the winter because there are so many pear varieties available. 

Happy Pancake Day. Mardi Gras. Btw, this also makes a nice dinner on a meatless Monday.

Buttermilk Pancakes with Apple-Pear Sauce

• 3 tablespoons butter
• 2-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3 cups buttermilk
• butter for frying the pancakes
• Apple-Pear Sauce

Melt the 3 tablespoons butter and set aside to cool. Mix the flour, sugar, baking powder, baking soda and salt into a bowl. In a second bowl mix the egg, buttermilk and melted, cooled butter. Add the liquid ingredients to the dry ones and mix to blend them but do not beat vigorously. Preheat a griddle or large saute pan over medium heat. Lightly butter the pan before cooking the pancakes. When the pan butter has melted and looks foamy, slowly pour about 2 tablespoons batter (for small pancakes) or more (for larger pancakes), leaving space between each pancake. Cook for about 2 minutes, or until bottom is lightly browned and bubbles form on the top. Flip the pancakes with a rigid spatula and cook for a minute or until the second side is lightly browned. Serve with Apple-Pear Sauce.

Apple-Pear Sauce

• 4 apples
• 3 pears
• 1/8 teaspoon cinnamon

Peel, core and slice the apples and pears and place the pieces in a saucepan. Add the cinnamon, stir, cover the pan and cook over low heat for 25-30 minutes or until the fruit is soft. Stir occasionally during the cooking process. Puree the ingredients in a food processor with a hand blender. Serve hot, cold or at room temperature. Makes about 3-1/2 cups.

Makes 6-8 servings