Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts

Wednesday, January 6, 2016

Coronation Chicken Filled Croissant Horns #FoodieExtravaganza


Curry powder and fruit chutney spice up the creamy sauce for coronation chicken, classic British picnic fare. Serve it stuffed in croissants for a pretty party dish.

I was sitting, nay, lounging (because it was New Year’s Day and there was Champagne!) in the Emirates Airlines lounge in London Gatwick airport just a few days ago, when I decided to check out the cold buffet. If you’ve ever had the pleasure of being in an Emirates lounge, you know that the dishes on offer are always tasty as well as presented in a most beautiful manner. But for once, I was disappointed. Oh, the coronation chicken was beautiful, spooned as it was onto a crispy green lettuce leaf, surrounded by fanned out slices of fresh apple and mango. But it was missing the zip of curry and chutney I’ve come to expect with this dish, which is one of my favorites. All in all, it was rather bland. When I expressed my dismay, my husband smiled, “Now you’ll have to make your own, right?” That man does know me.

So here I am with my coronation chicken, a recipe compiled from several found in my cookbooks and on the internet. The unifying theme of each seems to be the sauce, made with varying proportions of cream or mayonnaise and yogurt or even just mayo, with the addition of curry powder and chutney, usually with some lime or lemon juice. Some had apples, some celery. Tomato paste and no tomato paste. Others added blueberries, mango, dried apricots or sultanas to the mix. Some started with roast chicken, pulled off the bones; others with chopped poached breasts and yet others didn’t specify how the chicken should be cooked. Only that it should be. SO MANY RECIPES.

I’m sharing it today stuffed into disemboweled croissants. Yes, I just used disemboweled on a food blog. It’s one of those lovely English words that sounds exactly as it should, don’t you think? This month’s Foodie Extravaganza theme is croissants so I briefly considered making some puff pastry horns in which to serve my coronation chicken. I even own the little metal forms around which to bake the pastry. But it’s been a busy week and, frankly, it’s way easier for all of us to hollow out some fresh croissants from a nearby bakery and fill them.

And don’t they look pretty? Best part of all, of course, is the spicy coronation chicken inside.



With many thanks to Rosemary Hume, the original creator of the recipe for the 1953 coronation of Queen Elizabeth II plus Delia Smith, Hugh Fearnley-Whittingstall, Nigella Lawson, Jamie Oliver and all the other innovators who have come along since, this is my rendition.

Ingredients
For the sauce:
3/4 cup or 170g mayonnaise
1/2 cup or 125g plain thick Greek yoghurt
1 tablespoon hot curry powder, or to taste
2 tablespoons spicy fruity chutney (I used my own habanero nectarine kumquat chutney.)
2 teaspoons fresh lemon juice
Optional but recommended: 1/4-1/2 teaspoon cayenne
1/2 teaspoon sea salt, plus more to taste
Freshly ground black pepper

For the salad:
1.1 lbs or 500g chicken breasts (Just two large breasts in my packet.)
1/4 cup or 45g pomegranate arils, plus extra to garnish, if desired
1/2 medium-sized tart apple (I used a Jazz weighing about 170g whole.)
Generous squeeze lemon juice (to keep the apple from browning)

To serve:
7-8 fresh croissants
Optional: some small lettuce leaves (They keep your plate clean, if that even matters to you. Otherwise, give your guests a fork as well.)

Method
Slice the chicken breasts in half lengthwise through their middles so they will cook faster.

Poach them in lightly salted water to cover, until just cooked through. This shouldn't take more than about 10-12 minutes, depending on the thickness.

Still slightly pink in the middle. 
Drain and set aside to cool. You can pop them into the refrigerator to speed up the process.

Mix all of your sauce ingredients in a large bowl, big enough to hold your chicken and other ingredients later, with room for stirring.



Add a good squeeze of lemon juice to a small bowl. Peel, core and dice your apple, sliding the pieces off of the chopping board and into the lemon juice, stirring to mix the apple with the lemon juice, as you go.



Once the chicken is cool, chop it into small pieces. Tip it into the sauce with the pomegranate arils and chopped apple.


Stir well. Taste the mixture and add more salt if necessary. This can be used immediately but will taste better if allowed to hang out in the refrigerator for a few hours, covered with cling film.

When you are ready to serve, cut your croissants in half and use a sharp knife to cut all around the inside to remove the middle. Once you’ve gotten as much as you can out, use your index finger to press around inside the half croissant to expand the space.

I was surprised to find that my croissants had herbs inside. But it was a pleasant surprise. 


Fill the croissant horn with coronation chicken, pushing it right to the bottom with a small spoon. Lay the horn on a leaf of lettuce, if using, or straight on a serving plate, if not.


Garnish with a few pomegranate arils for color.



Enjoy!

Many thanks to this month's Foodie Extravaganza host, Kathleen from Fearlessly Creative Mammas. Check out all the great croissant and crescent roll recipes we've got for you!


Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out here.

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Sunday, April 5, 2015

Savory Basque Tart


Puff pastry, tender baby leeks, juicy little tomatoes and creamy cheese transform your leftover baked ham into a new and delicious meal that everyone will enjoy. 

How do you eat leftover ham? 
My favorite way to eat leftover ham is simply sliced on a plate, topped with the honey-mustard glazed pineapple it was covered with when baked and extra lashings of yellow mustard. I know, I know. I’m weird but I don’t want to waste stomach space on bread so a sandwich is out of the question. That ham, pineapple, mustard combo is perfection, just as it is. But the truth of the matter is that there’s only so many times in a row I can eat it before I start looking for other options for the rest of the ham, like ham and split pea soup, ham and spinach quiche or my crockpot spicy ham and 10-bean soup.

Wait, Basque tarts also come in savory
This savory Basque tart is a new addition to the mix, motivated by leftover ham, some Tomme de Pyrenees cheese in the freezer that was begging to be put to good use and the adorable baby leeks I came across in my nearby supermarket. And, of course, this week’s Sunday Supper theme of Easter or Passover leftovers. Make sure to scroll down to the bottom to see all the great ideas we have for making the most of whatever you’ll have leftover, sweet and savory, from appetizers to desserts.

This recipe is adapted from two sources, Spanish Food About.com and RealFood.Tesco.com. According to the first source, savory Basque tart would traditionally be served as a first course but could also served as a main course for brunch or a light dinner.

Ingredients
7 oz or 200g baby leeks
1-2 teaspoons olive oil
8 oz or 225g ready rolled puff pastry
3 eggs
7 oz or 200g baked ham
3 1/2 oz or 100g cherry or grape tomatoes
1/2 cup or 115g crème fraîche
3 1/2 oz or 100g Tomme des Pyrenees (Semi-soft French ewe’s milk cheese)
1/2 teaspoon smoked paprika, plus a little sprinkle for decoration, if desired
Freshly ground black pepper

Method
Trim the leeks of any dried green bits on the top end and any roots on the bottom.

Set one aside for garnish and sauté the rest in a little drizzle of olive oil, over a low heat, until just tender. This will take about 10 minutes or perhaps less if you put a lid on the saucepan. Remove the leeks from the heat and leave to cool.



Fit your puff pastry into the tart pan. Dock the bottom and sides with the point of a knife and trim the excess pastry from the sides. This is easily done by folding the excess over the top and then using a rolling pin to press through the pastry.

Put the crust in the refrigerator to chill until your filling is ready.

Preheat your oven to 400°F or 200°C.

Cut your ham into small strips and halve the little tomatoes. Set aside just a few of each for garnish. Slice the reserved baby leek into little circles.

Whisk the eggs and crème fraîche thoroughly with the black pepper and smoked paprika. Add in the milk and whisk again.



Arrange the sautéed leeks in the pastry crust and poke the ham and tomatoes in all around them. The design doesn’t really matter since it won’t be seen once covered with the egg mixture but I was attempting an even coverage with my arrangement. Plus, it was fun.



If your tart pan has a removable bottom, I suggest placing it on another flat pan for support before baking. It's very easy putting it cold in the oven without incident but removing a hot tart can be tricky and I find the extra support is very helpful.

Pour the egg mixture into the crust and top with the reserved ham pieces, tomato halves and leek circles.



Cut off any hard rind and then crumble or cut your cheese into small pieces.

Arrange them more or less evenly around the tart. My cheese had been frozen so it was more crumbly that a fresh Tomme would likely be. Add a little extra pinch of smoked paprika sprinkled around for decoration, if you'd like.



Bake in your preheated oven for 15 minutes and then turn the temperature down to 350°F or 180°C and continue baking for about 30 more minutes or until the filling is set and the crust is lightly golden.


Cool on a rack until the tart has cooled enough to handle, then remove the pan.


Serve warm or room temperature as a starter or perhaps with a side salad or some warm dressed green beans as a light meal.


Enjoy!

Are you already anticipating what to do with the leftovers of your beautiful Easter Sunday Supper or your Passover feast? We’ve got you covered! Many thanks to this week’s host, Liz of That Skinny Chick Can Bake for taking the helm! I've already got her Easter Candy Brownie Cookies pinned to bake!


Appetizers
Breakfast and Brunch
Main Dishes
Soups and Salads
Desserts





Monday, March 30, 2015

Carrot Muffins with Cream Cheese Glaze #MuffinMonday

These delicious carrot muffins have all the flavor of tender carrot cake but are made with the two-bowl method traditional for muffins and are topped with generous lashing of sweetened cream cheese. 

Food Lust People Love: hese delicious carrot muffins have all the flavor of tender carrot cake but are made with the two-bowl method traditional for muffins and are topped with generous lashing of sweetened cream cheese.

A great Easter breakfast or brunch idea
With Easter Sunday less than a week away, you might be looking for a great breakfast or brunch recipe so I thought I’d share my muffin take on carrot cake since carrot muffins are perfect for the occasion. These little guys could also serve as dessert, although they are less sweet than actual carrot cake - a plus for those who have been eating their fair share of Easter candy.

Food Lust People Love: hese delicious carrot muffins have all the flavor of tender carrot cake but are made with the two-bowl method traditional for muffins and are topped with generous lashing of sweetened cream cheese.


How to make your family happy first thing in the morning
The night before I want to serve muffins for breakfast, I like to mix all my wet ingredients together, cover the bowl with cling film and pop it in the refrigerator. Then I mix all of my dry ingredients in a bigger bowl, cover with cling film and leave at the ready near the oven. When I get up in the morning, I turn the oven on to preheat and prepare my muffin pan. Pour the wet ingredients into the dry. Mix and bake. The glaze can be made ahead of time as well and refrigerated. This prep ahead method particularly handy on holidays or even on busy school mornings when everyone is trying to get out of the house on time. After all, muffins are fabulously portable.

Or mix and bake them right away. If you've been craving carrot cake, that might be the best plan.

Ingredients
For the muffins:
8 oz or 225g carrots – weight before peeling and cutting off stem ends
2 cups or 250g flour
3/4 cup or 170g sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup or 115g butter, melted and cooled
2/3 cup or 160ml milk

For the cream cheese glaze:
1/4 cup or 65g cream cheese spread, at room temperature
1/4 cup or about 30g powdered sugar
1/4 teaspoon vanilla extract
1-2 teaspoons milk

Method
Peel your carrots and cut them into short lengths. Discard the green stem ends if any. Boil until tender then drain. Mash with a potato masher until fairly smooth.  Set aside to cool.



Preheat your oven to 350°f or 180°C and prepare a 12-cup muffin pan by greasing it or lining it with paper muffin cups.

In a large mixing bowl, combine your flour, sugar, baking powder, cinnamon and salt.



In a small bowl, combine the eggs, melted butter, cooled mashed carrots and milk.  Mix thoroughly.



Add the wet ingredients to the dry and stir until just mixed.



Divide the thick batter between the muffin cups in your prepared pan.



Bake for 20-25 minutes or until golden and a toothpick inserted comes out clean.



Remove from the oven and cool completely on a wire rack.

Food Lust People Love: hese delicious carrot muffins have all the flavor of tender carrot cake but are made with the two-bowl method traditional for muffins and are topped with generous lashing of sweetened cream cheese.


To make the glaze, mix the cream cheese spread with the powdered sugar, vanilla and one teaspoon of milk. Stir well. Add the second teaspoon of milk if necessary to get a good drizzling or piping consistency, depending on how you want to apply it. Make it thinner for drizzling, thicker for piping.



When your muffins are cool, drizzle or pipe on the cream cheese glaze. I used a plastic bag with the corner cut off.

Food Lust People Love: hese delicious carrot muffins have all the flavor of tender carrot cake but are made with the two-bowl method traditional for muffins and are topped with generous lashing of sweetened cream cheese.


Enjoy!

Pin it!

Food Lust People Love: hese delicious carrot muffins have all the flavor of tender carrot cake but are made with the two-bowl method traditional for muffins and are topped with generous lashing of sweetened cream cheese.

Monday, December 22, 2014

Fresh Cranberry Muffins #MuffinMonday

A delicious muffin made with fresh cranberries in a vanilla batter which lets the cranberry flavor shine through. These babies would be perfect for Christmas morning or for bringing along to a Christmas brunch. 

T'is the season for fresh cranberries in the United States, and from the looks of the refrigerated supermarket shelves here in Dubai, the trend has spread. Last year I had a comment on muffins I had made with dried cranberries, asking if they could be made with fresh as well. So this recipe is for my friend, Marilyn, who lives in cranberry country, that is to say, the US northeast. I have been a regular reader of her blog, Communicating Across Boundaries,  since I connected with her through a post about Egypt, where I was living at the time and she had lived for many years. I knew I’d met a kindred expat spirit as I read about her struggles to fit in and at the same time maintain traditions while living overseas and raising children. And with the challenges of moving back to the US after a life abroad. Every word she publishes enlightens me and makes me think. If you are a third culture kid or are raising some, I am sure you will love her too.

Along with fresh cranberry muffins, may each of you enjoy the wonderful Christmas I wish also for Marilyn and her family!

Ingredients
1 1/2 cups or 170g fresh cranberries
1 cup or 200g sugar, plus two tablespoons
2 cups or 250g flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup or 120ml milk
2 eggs
1/4 cup or 60g butter, melted and cooled
1 teaspoon vanilla

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it or by lining it with paper muffins cups.

Chop the cranberries roughly and put them in a bowl. Separate 12 little pieces of cranberry to top the muffins with before baking, if desired. Sprinkle the rest with the 2 tablespoons extra sugar and toss to combine.



In a large mixing bowl, combine the rest of the sugar and the flour, along with the baking powder and salt.



In a smaller mixing bowl, whisk together the milk, eggs, melted butter and vanilla.



Add your sugared cranberries in the dry ingredient bowl and toss them lightly with a spoon to coat them.

Fold your wet ingredients into your dry ones until just combined. You may still see a little flour showing and that’s okay.



Divide the batter between the muffins cups. Top with reserved pieces of cranberry, if you kept some back.



Bake for 20-25 minutes or until golden and a toothpick comes out clean. Allow to cool for a few minutes and then remove the muffins to a wire rack to cool completely.




Enjoy!


Monday, October 20, 2014

Spicy Cheesy Bacon Ranch Muffins #MuffinMonday


Extra sharp cheddar cheese, crispy bacon and ranch dressing seasonings are combined in these flavorful savory muffins, making them perfect brunch fare for game day or tailgating picnics. 

Ranch trumps plans
I had a complete different muffin planned for today. I had bought the ingredients and it was going to be sweet and fabulous. But then, I saw this. This, my dear readers, is the even more fabulous Cheesy Bacon Ranch Dip from my friend, Carla, over at Chocolate Moosey. 

© Carla Cardello at Chocolate Moosey. Used by permission.

I am a huge fan of ranch dressing and ranch dip and ranch pretty much everything. My suitcase returning from the US to whichever country we are living is regularly stocked with packets of Hidden Valley Ranch Dressing, unless it’s available where I am. I hate to be without it. I also stock up on the buttermilk ranch seasonings from Penzey's. One cannot ever have too much ranch. It’s great for dipping carrot sticks or potato chips and there's hardly anything that makes me happier than cutting an avocado in half, removing the pit and filling the holes with ranch dressing so I can eat it with a spoon. Unless it’s being home alone when I do it so that I don’t have to give someone else one of my avocado halves. Dang moochers. 

The upshot of it was that when I saw Carla’s spicy cheesy bacon ranch dip, I knew all those flavors – that bacon, the cheese, that hot sauce, the ranch seasonings! - would also make a fabulous muffin. And I wasn’t willing to wait. As I sit here typing this, I have just polished off my second muffin. Then I licked my finger and picked up the crumbs from the saucer and cleaned them off too so, unless someone is counting muffins, it looks like I haven’t even started yet. And that, friends, would be the truth. Two down, just 10 to go. Don't bother to knock. I'm not answering. 

Ingredients
2 cups or 250g flour
5 oz or 140g extra sharp cheddar cheese, grated
2 tablespoons ranch seasoning (About half of a ranch dip packet. I used my Penzey's for this.)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup or 240ml sour cream
1/3 cup or 80ml milk
5-6 slices bacon, fried and chopped – approx. weight after frying and draining: 1 3/4 oz or 50g
2-4 tablespoons hot sauce, depending on your taste and how spicy your chosen hot sauce is. Know thyself, as the ancient Greeks said. 

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it or lining it with paper muffin cups. 

Separate out small handfuls of both your grated cheese and your bacon for decorating the muffins before baking.

In a large bowl, mix together your flour, the bigger of the grated cheddar, ranch seasoning, baking powder, baking soda and salt, making sure that the cheese is well coated in flour and is not sticking together in clumps.


In a smaller bowl, whisk together your eggs, sour cream, milk and hot sauce.



Pour your wet ingredients into your dry ingredients stir until just mixed.  Then fold in the larger pile of bacon pieces.



Divide the batter between the muffin cups.



Top each with the reserved smaller piles of grated cheddar and bacon.



Bake in your preheated oven for 20-25 minutes or until the muffins are golden and a toothpick comes out clean. Cool in the pan for a few minutes and then remove to a wire rack to cool completely.



Enjoy!


And, just a side note that I found amusing. Muffins are not a stable building material. I was stacking them like this.



And then this happened. One went off the left and one went off the right. And that is the story of how my helper got a muffin. Three down, nine to go.