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March 17, 2016
At Home with Friends

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Turkey Hash

Hash is one of those dishes you usually think of making when you have leftovers. I think of it for a holiday brunch. It’s great on a buffet, you only need a fork, and everybody loves it. It includes all the things I crave at brunch: roasted potatoes, roasted peppers and some protein (in this case turkey thigh meat).

So many recipes for hash have you pan fry various ingredients which is fine. But, my recipe is even less work and delivers more flavor. Everything gets roasted in the oven and then cooled, diced and combined. It’s important to be sure and generously season at every stage if you want a scrumptious result.

It was a huge success on New Year’s Day, especially comforting to guests who had a slight hangover and appealing to teetotalers as well.

Did I mention that you can make it a day or two ahead and reheat just before serving?

This hash includes all the things I crave at brunch: roasted potatoes, roasted peppers and some protein (in this case turkey thigh meat).
In a large bowl, combine onions, potatoes, chilis, and toss with 2 1/2 tablespoons olive oil. Season with salt, fresh pepper, fresh thyme. Place on a baking sheet.
Dice potatoes and onions into small cubes. Mince roasted chili peppers. Combine all in a large bowl and gently toss with diced turkey. Add fresh parsley and salt and pepper to taste.
Roast the thighs until they reach an internal temperature of 160-165 degrees, approximately 35-45 minutes.

TURKEY HASH

EVENT: New Year’s Day Brunch

SERVES: 16-18 People

Ingredients

4 turkey thighs (approximately 5 lbs)

2-3 large brown onions, peeled and quartered

8 large red potatoes (2 1/2 – 3 lbs), quartered

2 green poblano or Anaheim chili peppers, sliced and seeded

Salt

Fresh ground pepper

Fresh thyme

Paprika

2-3 tablespoons olive oil

Fresh parsley

2-3 tablespoons unsalted butter

1/2 cup chicken stock (optional)

Equipment

2 large baking sheets or roasting pans

Meat thermometer

Directions

1. Preheat oven to 350 degrees.

2. Rub the thighs with 1/2 tablespoon olive oil. Generously season the turkey thighs with salt, pepper and paprika, and place on baking sheet. Roast the thighs until they reach an internal temperature of 160-165 degrees, approximately 35-45 minutes.

3. Increase oven temperature to 400 degrees.

4. In a large bowl, combine onions, potatoes, chilis, and toss with 2 1/2 tablespoons olive oil. Season with salt, fresh pepper, fresh thyme. Place on a baking sheet.

5. Roast until potatoes are cooked, approximately 45 minutes. Remove from oven and cool.

6. Remove the skin from thighs and remove meat from thigh bone. Dice meat into small cubes.

7. Dice potatoes and onions into small cubes. Mince roasted chili peppers. Combine all in a large bowl and gently toss with diced turkey. Add fresh parsley and salt and pepper to taste.

8. Hash should be moist enough to barely hold together in a patty. If it is dry, add chicken stock.

9. Dot with unsalted butter.

10. This can be made ahead 2 days and kept refrigerated, covered in an airtight container. Bring to room temperature and reheat in a 350 degree oven until heated through.

11. Top with more parsley just before serving.

March 14, 2016
At Home with Friends

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Freshly Baked Blueberry Focaccia Bread

I love fresh focaccia bread. My usual recipe calls for 00 bread flour and requires a triple rise. This requires time, planning, and a fair amount of work. If I wanted to make it for brunch, I’d have to get up way too early.

This recipe is just the opposite. No special bread flour required, no triple rise and it all comes together in a stand mixer. If you are a skilled baker or bread maker, you might be upset at how all the dry ingredients, including the yeast, are tossed together in the bowl of a stand mixer, but it works.

The brown sugar and honey make this a slightly sweet focaccia which is perfect for brunch. I used frozen blueberries from Costco. I set them out to thaw during the rise but it’s okay to use them frozen. Couldn’t be easier!

Bake 20-25 minutes until puffed and golden. Sprinkle with confectioner’s sugar. Cut into wedges and serve.
Place the dough in a lightly oiled bowl, cover with saran, set aside in a warm place 1-2 hours until doubled in size.
Place dough in center of baking pan. Using lightly floured hands, press the dough into a rectangle filling the pan.
Top with brown sugar, cinnamon mixture and lemon zest.
Brush top with olive oil and use your fingers to dimple the surface. Top with blueberries.

BLUEBERRY FOCACCIA BREAD

EVENT: New Year’s Day Brunch

YIELDS: 1 9X13-Inch Bread

Ingredients

For the bread:

2 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon instant dried yeast

1/2 teaspoon salt

2 tablespoons brown sugar

1 cup lukewarm water

1 tablespoon olive oil

2 tablespoons honey

For the topping:

2 teaspoons olive oil

1 1/2 cup frozen blueberries

2 tablespoons brown sugar AND 1 teaspoon cinnamon, combined

1 teaspoon lemon zest

1/2 teaspoon confectioner’s sugar

Equipment

9X13” pan, sprayed with non-stick spray

Directions

1. Place the flour, cinnamon, dried yeast, salt and brown sugar in the bowl of a stand mixer. With the mixer on the low setting, gradually add the water, olive oil and honey. Beat on low speed for 5 minutes.

2. The dough should be smooth and elastic. If too soft, add a little extra flour.

3. Place the dough in a lightly oiled bowl, cover with saran, set aside in a warm place 1-2 hours until doubled in size.

4. Preheat oven to 350 degrees.

5. Place dough in center of baking pan. Using lightly floured hands, press the dough into a rectangle filling the pan.

6. Brush top with olive oil and use your fingers to dimple the surface. Top with blueberries, brown sugar, cinnamon mixture and lemon zest.

7. Bake 20-25 minutes until puffed and golden. Sprinkle with confectioner’s sugar. Cut into wedges and serve.

March 10, 2016
At Home with Friends

1 comment

Blueberry Muffin Cake

I really love blueberry muffins, freshly baked and overloaded with berries.

I’ve been saving this Blueberry Muffin Cake recipe I found in the Fine Cooking Magazine for 2 years. It’s supposed to be made in the summer when blueberries are fresh but I couldn’t resist making it for New Year’s Day, especially when I discovered gorgeous frozen organic blueberries at Costco. They are large, sweet and loaded with blueberry flavor. Of course, I tweaked the recipe a bit which really improved the flavor.

The only challenge with using frozen blueberries is that they must be completely thawed for the best result. I took mine out of the freezer the night before so they would be ready to go in the morning. In fact, you could measure out all the dry ingredients the night before and have even less prep in the morning.

If you forget to thaw the berries or decide to make this totally last minute and your berries are still slightly frozen, they will chill the batter when added and the result won’t be moist and light.

I confess that in a pinch I’ve done it this way and the cake disappeared in a flash. But the result is definitely better with totally thawed berries.

The original recipe is from the Fine Cooking Magazine, several years back; but I’m giving you my version. I can’t wait to make it again when berries are in season!

Release the sides of the pan and transfer to a serving plate; or cool completely on a wire rack and wrap in saran and foil, and store in an airtight container, and freeze for 2 months.
Pour into the greased springform pan and using a small offset spatula, spread the batter evenly.
Stir the wet ingredients into the dry. Do not overmix! You just want the wet and dry ingredients incorporated.
Fold in the berries.
The only challenge with using frozen blueberries is that they must be completely thawed for the best result.
Bake 45-55 minutes until a tester comes out clean. If the top starts to get too brown, tent loosely with foil.

BLUEBERRY MUFFIN CAKE

EVENT: New Year’s Day Brunch

YIELD: 1 9-inch Cake

Ingredients

1/2 cup (4 oz.) unsalted butter, melted and cooled

2 cups all purpose flour

1 1/4 cups granulated sugar

2 teaspoons baking powder

1 teaspoon kosher salt

1/2 cup whole milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon lemon zest

2 cups blueberries, fresh or frozen and thawed

1 tablespoon turbinado sugar

1/2 teaspoon ground cinnamon

Equipment

9-inch springform pan, greased or sprayed with non-stick spray

Directions

1. In a large bowl, gently whisk together the flour, sugar, baking powder and salt.

2. In a separate bowl, blend butter, milk, eggs, vanilla, almond extract and lemon zest.

3. Stir the wet ingredients into the dry. Do not overmix! You just want the wet and dry ingredients incorporated.

4. Fold in the berries.

5. Pour into the greased springform pan and using a small offset spatula, spread the batter evenly.

6. Sprinkle top with mixture of turbinado sugar and cinnamon.

7. Bake 45-55 minutes until a tester comes out clean. If the top starts to get too brown, tent loosely with foil.

8. Cool on a rack 15 minutes.

9. Release the sides of the pan and transfer to a serving plate; or cool completely on a wire rack and wrap in saran and foil, and store in an airtight container, and freeze for 2 months.

February 29, 2016
At Home with Friends

2 comments

Breakfast Parfait with Homemade Granola & Berries

There is a Pain Quotidien restaurant near my office that serves these glorious breakfast parfaits. They have several layers of yoghurt, granola and fresh berries. Whenever I order this, it feels like I’m eating a sundae for breakfast. The only problem with these is that they are too big.

I wanted to serve something equally scrumptious on New Year’s Day, but I wanted them smaller. I decided that they needed homemade granola packed with flavor and loaded with whole nuts.

The granola had to stand on its own as a snack, so I knew the addition of the dried cherries gave it a subtle sweetness complimented by the shredded coconut. You’ll see I added diced dried apricots as optional.

When one of my tasters made the recipe, his apricots got slightly burned on the edges. I think this depends on the moisture in the apricots, the sugar content and your oven. So feel free to leave them out unless you are an apricot lover and want to keep a careful eye on the oven. You can also add them in half way through the baking.

The granola will keep in an airtight container several weeks, which means you can have a homemade breakfast parfait anytime you want and you don’t even have to leave your house.

As with all of my recipes, if you want a great result, use the best quality ingredients you can find.

To make parfait, layer with Greek yoghurt and fresh berries or stewed fruit, or chopped apples and pears.
In a large bowl, combine oil, salt, honey, almond butter and sugar and mix until thoroughly combined.
Add almonds, pecans, coconut and rolled oats and mix until everything is well coated with the almond butter / oil mixture.
Add the dried cherries and mix thoroughly. Spread on silpat on baking sheet and bake at 275 degrees for one hour.
The granola will keep in an airtight container several weeks, which means you can have a homemade breakfast parfait anytime you want and you don’t even have to leave your house.

BREAKFAST PARFAIT WITH HOMEMADE GRANOLA

EVENT: New Year’s Day Brunch

YIELDS: 6 Cups of Granola

Ingredients

1/4 cup grapeseed or other neutral oil

1/2 teaspoon salt

1/4 cup organic honey

1/4 cup almond butter (I use Costco’s brand)

1/4 cup maple syrup or brown sugar

1 cup whole raw almonds

1 cup whole pecans

1/2 cup sweetened shredded coconut

2 cups rolled oats

1/2 cup dried cherries, cut into halves

1/2 dried apricots, quartered (optional)

Greek yoghurt

Fresh berries or fruit of your choice

Equipment

Silpat pan liner

Directions

1. Preheat oven to 275 degrees.

2. In a large bowl, combine oil, salt, honey, almond butter and sugar and mix until thoroughly combined.

3. Add almonds, pecans, coconut and rolled oats and mix until everything is well coated with the almond butter / oil mixture.

4. Add the dried cherries and mix thoroughly.

5. Spread on silpat on baking sheet and bake at 275 degrees for one hour. OR: If adding apricots, bake for 1/2 hour, then remove from oven and add the apricots. Place back in the oven for another 1/2 hour.

6. Cool in pan at least 20 minutes or longer. When completely cool, remove from pan and store in an airtight container.

7. To make parfait, layer with Greek yoghurt and fresh berries or stewed fruit, or chopped apples and pears.

February 25, 2016
At Home with Friends

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Banana, Bourbon Fruitcake

I don’t know where this recipe originally came from but it has been in my handwritten recipe collection for at least 15 years. When I first made it, I macerated the dried fruit in amaretto liqueur overnight. As my taste has become more sophisticated, I switched to bourbon. If you don’t want to use alcohol, you can use a really strong flavored tea, such as earl gray.

I love making this at the end of the year to use up all the odds and ends of dried fruit in the pantry. You can change up the dried fruit as long as you follow the recipe as to quantities.

I’ve tried this using whole wheat pastry flour and even maple syrup sugar. The results were good but the basic recipe yields a better tasting loaf, or I should say loaves because this recipe yields two 9X5 cakes.

They are chock full of fruit and nuts, and don’t resemble any of the traditional “fruit cakes” that might come to mind. A slice or two is perfect with breakfast or a cup of tea in the afternoon.

If you want to be really decadent, add a smear of cream cheese or a dollop of whipped cream.

The batter is really thick and it needs a slow bake.

They freeze beautifully, and it’s easier to slice when just out of the freezer.

I love making this at the end of the year to use up all the odds and ends of dried fruit in the pantry.
Macerate the dried fruit in the bourbon overnight.
Remove bowl and by hand add in the drained fruit and nuts.
Drain the fruit. Most of the bourbon will have been absorbed. Toss the fruit with lemon zest and set aside.
Cool in pan 15 minutes or turn out and allow to cool completely on wire rack.

BANANA, BOURBON FRUIT CAKE

EVENT: New Year’s Day Brunch

YIELDS: 2 9X5 Loafs

Ingredients

1 lb pitted prunes, quartered

1 15-oz. package of raisins or a combination of golden raisins, dried cranberries, dried cherries

8 oz. dried apricots, quartered

8 oz. dried figs, quartered

3/4 cup bourbon

1 1/2 cups unsalted butter, room temperature

2 cups packed brown sugar

6 eggs

3 cups all purpose flour

1 1/4 teaspoon baking powder

1 1/4 teaspoon baking soda

3 teaspoons cinnamon

2 teaspoons salt

1/2 teaspoon ground nutmeg

1 teaspoon allspice

1 teaspoon cardamom

1 teaspoon grated lemon zest

1 cup mashed ripe bananas (approximately 3 bananas)

2 cups walnuts or pecans toasted and coarsely chopped

Equipment

2 9X5-inch loaf pans

Directions

1. Macerate the dried fruit in the bourbon overnight.

2. Preheat oven to 275 degrees.

3. Drain the fruit. Most of the bourbon will have been absorbed. Toss the fruit with lemon zest and set aside.

4. Grease and flour two 9X5 inch baking pans.

5. Combine flour and all spices in a bowl and set aside.

6. In bowl of a stand mixer, cream the butter and sugar until light and fluffy.

7. Add the eggs one a time. Add the flour mixture alternating with the mashed bananas.

8. Remove bowl and by hand add in the drained fruit and nuts.

9. Turn into two 9X5 loaf pans. Bake 1 hour 45 minutes to 2 hours, at 275 degrees.

10. Cool in pan 15 minutes or turn out and allow to cool completely on wire rack.

11. When completely cool, wrap in saran and then aluminum foil and freeze. Properly wrapped, it will freeze for several months.

February 22, 2016
At Home with Friends

4 comments

Ricotta, Almond, Raspberry Cake

I am always trying to come up with gluten free cakes that taste great and no one suspects are gluten free. Too many recipes use odd ingredients to compensate for the lack of gluten and they end up missing the mark. Sometimes the taste is wrong, sometimes the texture is wrong and sometimes the presentation is wrong.

This one is sensational on all fronts. It’s moist and creamy like a cheesecake and perfect for brunch or an afternoon snack. It actually reminds me of ricotta cheesecake I’ve eaten in Italy but it’s much lighter due to how the eggs are handled.

I’ve made it using lots of different seasonal fruits, from blueberries to nectarines, to figs and on New Year’s Day, frozen organic blackberries from Costco. Fresh raspberries are the easiest to find everywhere, so that’s what I’ve included in the recipe.

Don’t skimp on the lemon and orange zest. Top the finished cake with a light sprinkling of powdered sugar.

Pour into pan. Top with fruit and sliced almonds and a dusting of powdered sugar.
Don’t skimp on the lemon and orange zest.
In a clean mixing bowl, with clean beaters, whisk the egg whites to soft peaks. Mix in 1/3 cup of sugar and beat until thick and glossy.
Mix a large spoonful of the egg whites into the ricotta mixture to lighten the batter. Gently fold in the remaining egg whites.
In the bowl of a stand mixer, mix butter, 1/3 cup sugar, both zests and vanilla until pale and fluffy.

RICOTTA, ALMOND, RASPBERRY CAKE

EVENT: New Year’s Day Brunch

YIELDS: One 8-Inch Cake

Ingredients

7 tablespoons unsalted butter, room temperature

2/3 cup superfine sugar, separated into two 1/3 cup portions

1 tablespoon grated lemon zest

1 tablespoon grated orange zest

1 teaspoon vanilla extract

4 large eggs, separated

2 1/4 cups almond meal

1 cup full fat ricotta cheese

1 cup raspberries

2-3 tablespoons sliced almonds

Powdered sugar for the top

Equipment

8-inch springform pan lined, base and sides, with parchment paper

Directions

1. Preheat oven to 325 degrees.

2. In the bowl of a stand mixer, mix butter, 1/3 cup sugar, both zests and vanilla until pale and fluffy. Beat in egg yolks, then almond meal.

3. Remove bowl from mixer and by hand, mix in the ricotta cheese.

4. In a clean mixing bowl, with clean beaters, whisk the egg whites to soft peaks. Mix in 1/3 cup of sugar and beat until thick and glossy.

5. Mix a large spoonful of the egg whites into the ricotta mixture to lighten the batter. Gently fold in the remaining egg whites.

6. Pour into pan. Top with fruit and sliced almonds and a dusting of powdered sugar.

7. Bake 45-50 minutes until top is golden and tester inserted in center comes out clean.

February 18, 2016
At Home with Friends

3 comments

Chocolate Chip, Banana, Cherry Cake

I’ve been making variations on this recipe for more years than I can remember. It’s always slightly different depending on what I add in and depending on the ripeness of the bananas. The basic recipe stays the same and there are never any leftovers.

The original was loaded with golden raisins, chocolate chips and walnuts. On New Year’s Day, I wanted a slightly different profile. I used dried cherries instead of raisins and omitted the nuts entirely. (One of my guests has severe nut allergies and another cake I was serving was loaded with nuts.)

You can tweak this recipe to your own taste. Try golden raisins instead of cherries, add 3/4 of a cup of toasted walnuts or pecans or even add some orange zest. Use your imagination. Be sure your bananas are really ripe and be sure to use chocolate chips that are at least 51% cacao. I buy mine at Costco, which is also where I buy the Tart Montmorency Cherries.

This cake is baked in a bundt pan, so it looks impressive when you serve it. It freezes beautifully and if you slice while still a bit frozen, you can make extra thin slices. That way you can have more than one.

Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.
In the bowl of a stand mixer, cream butter and sugar. Beat in eggs one at a time. Add in vanilla, mashed bananas and sour cream.
Turn batter into prepared bundt pan and bake in oven 50-60 minutes until tester comes out clean.
The original Cake was loaded with golden raisins, chocolate chips and walnuts. On New Year’s Day, I wanted a slightly different profile. I used dried cherries instead of raisins and omitted the nuts entirely.
Of course, brunch would not be complete without something sweet.

CHOCOLATE CHIP, BANANA, CHERRY CAKE

EVENT: New Year’s Day Brunch

SERVES: 12-16 People

Ingredients

3 cups all purpose flour

1 1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup unsalted butter, room temperature

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

1 3/4 cup mashed ripe bananas (approximately 5 bananas)

3/4 cup sour cream

3/4 cup semisweet chocolate chips, at least 51% cacao

3/4 cup dried cherries (Tart Montmorency Cherries are the best.)

3/4 cup toasted chopped nuts (optional)

Equipment

10-cup bundt pan

Directions

1. Preheat oven to 350 degrees.

2. Grease or spray bundt pan with no-stick spray.

3. Combine the flour, baking soda and salt in a bowl and set aside.

4. In the bowl of a stand mixer, cream butter and sugar. Beat in eggs one at a time. Add in vanilla, mashed bananas and sour cream. Mix until thoroughly combined, scraping down sides of bowl.

5. Slowly add flour mixture. When thoroughly combined, remove bowl from mixer and hand fold in chocolate chips, cherries and nuts (if including).

6. Turn batter into prepared bundt pan and bake in oven 50-60 minutes until tester comes out clean.

7. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

8. When cool, wrap in saran then foil and place in airtight container and freeze.

February 15, 2016
At Home with Friends

2 comments

Individual Baked Croissants with Caramelized Fruit

I’ve been experimenting with ideas for breakfast bread puddings or baked French toast. I didn’t want too much bread and I wanted to include caramelized fruit. When I saw a package of fresh croissants at Costco, the idea came together.

I wanted to bake them in individual containers. There’s something very appealing about having our own single serving. I found Italian jam jars at a local restaurant supply store and knew they would be perfect. Whatever you bake this in, it has to be oven safe. Any jam jar will work but I used a 5-oz size. I think this is a perfect size, especially if you have a large menu. If you’re going a smaller menu, feel free to use larger jars.

I use caramelized apples with raisins but you can easily substitute dried figs, pears or any summer stone fruit. You can change up the spices by adding ginger or cardamom.

Another reason you’ll come back to this recipe over and over again is that you prepare it the night before and bake it in the morning. Pretty simple and the house smells wonderful!

I’ve topped mine with a dollop of creme fraiche and freshly ground nutmeg, but you could use full fat Greek yoghurt or even whipped cream.

In a large saute pan, saute the apples in melted butter with the sugar, lemon juice, cinnamon, nutmeg and raisins.
Divide evenly betweek the jam jars.
Add the croissants and the fruit mixture.
Bake 20-25 minues until the top is golden and the mixture is set. These can sit at room temperature for at least 2 hours.

BAKED CROISSANTS WITH CARAMELIZED FRUIT

EVENT: New Year’s Day Brunch

SERVES: 8 People

Ingredients

4 apples, seeded (I use Braeburn Honey Crisp or Pink Lady) and cut into 1/2-inch slices

1/4 cup brown sugar

1/4 cup melted unsalted butter

2 tablespoons fresh lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup dark raisins

3 large eggs, room temperature

3/4 cup whole milk

1/3 cup heavy cream

1 teaspoon vanilla extract

4 croissants sliced into 1/2 inch pieces

To serve:

Greek yoghurt, creme fraiche, or whipped cream

Freshly ground nutmeg

Equipment

8 5-oz jam jars

Baking dish large enough to hold all 8 jars

Directions

1. In a large saute pan, saute the apples in melted butter with the sugar, lemon juice, cinnamon, nutmeg and raisins. Apples need to be tender but not falling apart. The juices should be reduced and syrupy. Set aside to cool.

2. In a large bowl, whisk the eggs, milk, cream and vanilla. Add the croissants and the fruit mixture.

3. Gently combine the mixture until the croissants are thoroughly soaked with the liquid.

4. Divide evenly betweek the jam jars.

5. Cover and refrigerate overnight.

6. Bring to room temperature before baking.

Next morning:

1. Preheat oven to 325 degrees.

2. Line a baking dish with paper towels, place all of the glasses in the baking dish and add hot water approximately 1/3 of the way up the jam jars.

3. Bake 20-25 minues until the top is golden and the mixture is set. These can sit at room temperature for at least 2 hours.

4. Top with yoghurt or creme fraiche, or whipped cream.

5. Grate fresh nutmeg over the top. Enjoy!

© 2015 Judith Rubins. All rights reserved.

Contact Judith at:

judith@athomewithfriends.com
© 2014 Judith Rubins. All Rights reserved.