Tag: blueberries

Red, White & Blueberries Caprese (With Balsamic Reduction) — The Skinny Fork by Gordon Ramsay

This little salad is perfect for serving up ‘family style’ for a nice red, white and blue flare. And really, when I say that this recipe os easy as it comes – I do mean that. The most complicated part? Making the reduction. And that is about 15 minutes of hands off time.

With there being so few components here, each piece really is able to stand out. The brightness of the tomato, the sweet blueberries, rich mozzarella, fresh basil, and of course… that tangy reduction.

Strawberries and Cream Overnight Challah French Toast

Sometimes you need a show stopper recipe for brunch. This is IT! It is also easy to prepare because you do the work the night before. This frees up your morning for other tasks you need to tackle! Make sure to serve this with fresh whipped cream, real maple syrup and lots of fresh berries. Your company will go crazy for this one. You could even change it up and add blueberries or even some chocolate chips. The good news is the kids love this recipe, too! This recipe comes from my Aunt Arlene…queen of the overnight french toast! This has become a staple in all of my brunch menus. I hope you love this Strawberries and Cream Overnight Challah French Toast as much as we do!

Strawberries and Cream Overnight Challah French Toast

Ingredients

1 CHALLAH CUT INTO SMALL SLICES
MAKE CUSTARD:
8 EGGS
1½C. MILK
1½C. HEAVY CREAM
4T. SUGAR
1T. VANILLA
DASH CINNAMON

Instructions

Grease a 12×16 cookies sheet and lay challah slices flat in one layer.
Mix all custard ingredients and pour over the bread.
Cover tray and refrigerate over night.
Uncover in the morning and turn over each slice.
Dot the slices with the diced butter.
Bake uncovered in a preheated 350 degree oven for 50-55 minutes.
Serve with fresh whipped cream, berries and syrup!

3.4.3177

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Fluffiest Pancakes

Welcome to my new favorite pancake recipe.
What’s a weekend morning without pancakes?

It’s a variation of my Everyday Pancakes,
but with a buttermilky taste and fluffiness.

You want light and fluffy buttermilky pancakes,

but you don’t have buttermilk. No problem!

These will satisfy your cravings and they’re

super easy to make any day of the week.

Gather ingredients. Today we’re having
blueberry pancakes.

Combine the milk and vinegar and let sit

for about 5 minutes to get soured.

Whisk the egg into the milk and stir

gently into the dry ingredients. Stir

in the butter.

Letting batter rest for at least 5 minutes

is what gives you fluffier pancakes.
Meanwhile, heat your pan to med-hi,
put your plates in a warm oven,
and start the coffee.

Ladle about 1/4 C per pancake in a sprayed
or buttered heated pan. You can also
use oil. Add blueberries before flipping.
Small bubbles will burst on top and
the edges will look set, about 2 minutes.
Flip and brown the other side for a minute.

These are so good with or without blueberries.

They’re even good plain, so moist and tender.

I’ve also made them with a few chocolate chips.

This recipe serves 2-4 which is perfect for us.

I save the leftover cooked pancakes then

microwave them the next day. Just as good.

Melt in your mouth pancake goodness!

Fluffiest Pancakes
3/4 C milk
2 T white vinegar
Mix in a measuring cup and let sit while you proceed

1 C flour
2 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
Whisk dry ingredients in a medium bowl

1 egg
Add the egg to the milk and whisk with a fork
Add the liquid to the dry ingredients and whisk
gently to combine. Do not overmix.

2 T melted butter (more for the cooking pan)
stir into the batter

Let the batter rest for at least 5 minutes or longer.
Use this time to heat plates in a warm oven,
make coffee, heat the griddle or large pan to
med heat, that’s #6 on my stove.

Use cooking spray on the pan. I add a little butter
for flavor. You can also use vegetable oil.
Give the batter a light stir and using a small ladle
or 1/4 C to scoop the batter into the hot pan.
It should sizzle a bit. Cook about 2 minutes until
small bubbles burst on top and the edges look set.
Now is the time to arrange a few blueberries on top.
Peek under the pancakes with a spatula and when
golden brown flip and let cook on the other side
for another minute.

Remove to the warm plates in the oven.
Serve with butter and maple syrup

4 servings

Click on the links to see other pancakes recipes.
Easy Everyday Pancakes
The BEST Buttermilk Pancakes
The BEST Fluffy Blueberry Pancakes