Kugel is a traditional Jewish dish eaten at holidays. Growing up, I had the opportunity to eat kugel with my friends celebrating Jewish holidays. I’ve been told that there’s endless variations of kugel, but one of the most common versions has raisins. I have an aversion to raisins (in that I do not like them), so I made mine with apples. If you have not had kugel before, I highly recommend giving it a try! With Yom Kippur coming up, this week is a perfect occasion to try it for breaking the fast once Yom Kippur is over (and if you aren’t observing, you can make it whenever you choose). You can eat it for breakfast or as a side dish for dinner. It is slightly sweet, noodle tastiness.
Do you want to prove to your friends that you can do brunch better? Are you ready for them to bow down at your culinary feet? This strata is the breakfast dish to end all breakfast dishes. Lots of cheese, bacon and bread baked in creamy eggs. Yeah. Eat up suckers (your friends are the suckers here, not you. You made this masterpiece.). My mom introduced me to this delicious strata one fateful winter morning, and it has been a special family treat ever since. Now I’m sharing it with all of you because I’m just that generous.
Remember those Rosemary Buttermilk Biscuits? Well, unsurprisingly, they make delicious breakfast sandwiches. How does maple glazed bacon sound to you? Yeah, it sounded good to me too. So I put it on a sandwich. Once you have the biscuits, this sandwich is really quick to make and so, so good. Breakfast is the most important meal of the day after all.
I have a confession to make to you. These biscuits have a secret ingredient: whole wheat pastry flour. I love the flakiness of a good biscuit, but they’re frequently made with lard and I just can’t get over that. This biscuit recipe is lightened up by using the whole wheat pastry flour and leaving out the lard, but it still has the buttery flakiness I love. They’re reminiscent of the southern biscuits I ate during college in Texas (isn’t that where the Freshman 15 comes from?). There is no wrong way to eat these biscuits. This recipe is for rosemary buttermilk biscuits, but you can easily omit the rosemary and you’ll have a fantastic buttermilk biscuit recipe.
I had friends over for brunch on my birthday last week and had a lot of leftover raspberries. I needed a way to finish them before they went bad. Enter the raspberry scone. I could’ve just eaten a bowl of raspberries, but sometimes I like my fruit with a side of carbs. These scones are lightened up by using a combination of butter and vegetable oil, agave nectar instead of sugar, and a combination of whole wheat flour and all-purpose flour. Some scones are too dense and heavy, but these have just the right amount of airiness. These are amazing hot out of the oven and I completely approve of reheating them before eating the leftovers.