22 February 2009

Breakfast hors d'oeuvres, anyone?

I threw a brunch party and was surprised, when creating the menu, at the lack of breakfast hors d'oeuvres out there. In addition to serving french toast fingers and silver dollar pancakes, I invented a couple bagel-based treats that were pretty easy & tasty. Next time, I want to experiment with mini quiches.

Smoked Salmon Breakfast Tapas

everything bagels
salmon cream cheese
smoked salmon
red onion, minced/food processed
fresh dill, chopped
lemon juice

Toast an everything bagel, spread cream cheese on both sides, then assemble all the rest of the ingredients like a sandwich. I like to layer it by first putting the capers, red onion, & dill, then covering that with the smoked salmon and sprinkling the lemon juice on top of that. Cut into fourths with a serrated knife and serve.

Sweet Breakfast Tapas

plain bagels
honey nut cream cheese
dried cranberries
crushed walnuts

Mix up your cranberries & walnuts together so you can just grab handfuls. Toast a plain bagel, spread the cream cheese on both halves, top one half with the cranberries & walnuts & drizzle a little honey on top. Top with the other bagel half & cut into fourths with a serrated knife.

(Silver Dollar) Pancakes

We also had silver dollar pancakes & french toast sticks. My french toast recipe's already on this blog, here, but here's a good pancake recipe, adapted from the mother of American cooking, Betty Crocker:

1 c flour
1 egg
1 tbs granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c half and half or milk
1/4 c water (once you've mixed it up, add more milk/water as needed to reach your preferred consistency - I like it, say, medium runny)

Get all the ingredients & your baking equipment out, starting with the egg so it can get closer to room temperature. Crack the egg in a small bowl and whisk it til it's light yellow & foamy. In a medium bowl, combine the dry ingredients and make a little well in the middle. Pour the egg into the well & whisk it up just til mixed. Add the milk & water & mix just til it's mostly smooth - you don't want to overmix.

For silver dollar pancakes, use a quarter-cup measure and a light hand; it's really more like an eighth of a cup per pancake. I like to make pancakes on a cast iron griddle over medium heat.

1 comment:

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