by Marie | Jun 3, 2012 | Baking, Breakfast & Brunch, Cooking, Dessert
I was never a big custard fan. Not that I didn’t like it, but I’d never really been exposed to it. Obviously I’d had the odd lemon meringue or banana cream pie, but the idea of using custard as a topping was totally new to me until I moved in with Harriet, my soon-to-be awesome custard loving, doorknob disinfecting roommate and friend. Harriet is a custard fiend. The girl will eat custard like some people will eat yoghurt. And you know what? She is on to something.
You can't see the custard, but trust me, it's there. YUM.
Custard is really easy to make. It’s all about simple ingredients. Milk, cream, sugar, eggs, and vanilla. Some cornstarch or flour if you don’t want to use half a dozen eggs. What you get in the end is simply delicious. Creamy, a bit sweet, and perfect with breakfast foods. A custard topped waffle piled high at fruit at Cora’s with Harriet and Genevieve was a revelation of deliciousness.
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by Marie | Nov 4, 2011 | Breakfast & Brunch, Cooking
Pancakes were one of the first things I learned to make. Mr. Byron taught us in the third grade. He used a coffee cup to measure with, and whipped up a batch on a griddle right there in the classroom. I guess I must have paid attention really well, because he gave me the first one of the grill. It was a bit more burnt than I might have liked, but it was also an honour, so I ate that bad boy proudly. For months after that I prepared pancakes for my parents on a regular basis. Lucky them.
This is clearly a bit before the third grade, but my face says that I am the pancake queen. Do not contest my power.
I’ve since moved on a little, using a different recipe (truthfully, I have no idea what his was anymore), and using a scale instead of a coffee cup. I love this recipe. It makes great, tender, thick pancakes, and holds up well to substitutions (buttermilk/sour milk/yoghurt thinned with milk). It also support add-ins, like blueberries, bananas, and/or chocolate chips, very well.
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by Marie | Oct 27, 2011 | Breakfast & Brunch, Cooking
My father likes to make scrambled eggs in the microwave. They’re fast, but that’s about the best thing I can say about his microwaved scrambled eggs. I like mine slow-scrambled in butter over low heat, with cream. And cheese. And sun-dried tomatoes. Maybe some chives. More time consuming, definitely. But that’s how I roll.
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by Marie | Oct 15, 2011 | Breakfast & Brunch, Cooking
I know you might be a bit tired of hearing about pumpkin. But it’s autumn, and pumpkin is delicious, so deal with it, k? Ha. Plus, this is a crazy delicious breakfast. The pumpkin is purely incidental. And awesome.
This is basically just a pumpkin custard, whipped up ahead of time to soak bread in overnight. Then, you cook it in some butter and serve with whipped cream and dark maple syrup. Maybe some fresh berries or sautéed apples. Omnomnom.
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by Marie | Oct 13, 2011 | Breakfast & Brunch, Cooking, Dessert
I whipped this up the other day while I was buzzing around the kitchen making a bunch of other things. I had a bag of ripe, tender pears threatening to go rotten on me. I thought about making pear sauce, but decided that a nice, spiced compote would be better.
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