Breakfast · Travel

American Breakfast pancakes

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It took a while to find the perfect, in my opinion, American breakfast pancakes. Always brought out on special occasions, combined with bacon and maple syrup!!!

Ingredients:

2 eggs

5 tbsps milk

150g plain flour

1 ½ tsp baking powder

2 tbsp caster sugar

½ tsp salt

1 – 2 tbsp sunflower oil

Method: 

  1. Beat eggs and milk together.
  2. In a large bowl, mix flour, baking powder, sugar and salt.
  3. Make a well in the centre of the dry ingredients, add the eggs and milk, beat until smooth
  4. Heat sunflower oil in a pan, place mixture in, cook approx. 1 min each side.

Note to AH & AL:

You may need to add a bit more milk, the batter needs to be quite thick

Side dishes · Travel

Red Lobster Biscuits

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We discovered these biscuits (small scones for the British) on our first visit to a Red Lobster restaurant. It was in Orlando, opposite our hotel. They’re absolutely delicious. We managed to find another Red Lobster restaurant on our travels last summer, this time we were in Austin, Texas. I went just so I could have these biscuits again. So happy to have found a recipe (and adapted) that actually produces something similar to the real thing.

Ingredients:

300g plain flour

1 tbsp sugar (granulated)

2 tsps baking powder

½ tsp bicarbonate of soda

½ tsp salt

1 ½ tsps. Garlic powder

¼ tsp cayenne pepper (or chilli flakes)

200ml milk

115g melted butter

150g grated cheddar cheese (mature)

To Finish:

¼ tsp garlic powder

2 tbsps melted butter

½ tbsp. chopped parsley

pinch of salt

Method:

  1. Preheat oven to 230 c and line a baking tray with parchment.
  2. In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate, salt, 1 ½ tsps. Garlic powder and cayenne pepper (or chilli flakes)
  3. Add melted butter and milk to dry ingredients and stir until well mixed.
  4. Fold in the cheddar chees.
  5. Divide up and drop balls onto prepared baking sheet (makes approx. 12 -16 biscuits).
  6. Bake for 10 -12 minutes or until golden brown.
  7. Combine the 2 tbsps of melted butter, ¼ tsp of garlic powder, pinch of salt and chopped parsley, brush the tops of the cooked biscuits as they come out of the oven.
Desserts · Travel

The Original Boston Cream Pie

Boston Cream Pie RecipeAs a family, we spent Christmas staying in Boston at the Omni Parker Hotel, this is the home of the Original Boston Cream Pie. This is from the website for the Omni Parker House Hotel, Boston

Many don’t realize that the true, original Boston Cream Pie is a culinary creation of Boston’s Parker House, now widely known as Omni Parker House. The recipe below was originally called the Parker House “Chocolate Cream Pie”, and was created and served at Parker’s Restaurant from the opening of the hotel in October 1856.

Boston Cream Pie Recipe

Ingredients:

Sponge Cake

  • 7 Eggs, separated
  • 8oz. Sugar
  • 1 Cup Flour
  • 1 oz. Melted butter

Pastry Cream

  • 1 tbsp. Butter
  • 2 cups Milk
  • 2 cups Light Cream
  • ½ cup Sugar
  • 3 ½ tbsp. Cornstarch
  • 6 Eggs
  • 1 tsp. Dark rum

Icing

  • 5 oz. Fondant for white icing
  • 6 oz. Fondant for chocolate icing
  • 3 oz. Semi-sweet chocolate, melted

Substitution for Fondant Icing

Chocolate Icing

  • 6 oz Semi-sweet chocolate, melted
  • 2 oz. Warm water

White Icing

  • 1 cup 10X Sugar (Confectioner’s)
  • 1 tsp. Corn syrup
  • 1 tsp. Water

Directions:

Step 1: Separate egg yolks and whites into two separate bowls. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10-inch greased cake pan. Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

Step 2: Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form. When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 tsp. dark rum.

Step 3: Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers. Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides to adhere to almonds.

Step 4: For chocolate fondant: Warm 6 oz. of white fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water. For white fondant: Warm 5 oz. of white fondant over boiling water to approximately 105 degrees. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.
Alternate: Melt the chocolate. Combine with warm water. Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

Step 5: Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of cake with a thin coating of the reserved pastry cream. Press on toasted almonds.

Desserts · Travel

Oak Alley Plantation Pecan Pie (Louisiana)

 

Last summer, we did a big road trip in Texas and Louisiana. On our travels, we came across the Oak Alley Plantation. We tried their famous Pecan Tart, I managed to find the recipe and it tastes just as it did in the Oak Alley Plantation restaurant.

For the Rich Sweet Shortcrust Pastry, 175g plain flour, pinch of salt, 2tbsp of icing sugar, 110g chilled & diced unsalted butter, 2 egg yolks all mixed with 1 tbsp of cold water.

Ingredients for the Pecan Pie filling: 170g granulated sugar, 2 tips plain flour, 2 tbsp of melted butter, 1 tbsp vanilla essence, 227g golden syrup, 3 eggs and 180g chopped pecans.

Method: make pastry as normal, place in fridge for 20 mins. Roll it out, line a pie dish, prick the base, Place in fridge for another 20 mins. Preheat oven to 190, combine all filling ingredients, pour into chilled pastry case, bake in oven until the crust turns brown, approx 50 mins.

 

Desserts · Travel

Bakewell Pudding

IMG_3333This is about Bakewell Puddings and not tarts. When I was young, my family would visit Derbyshire practically every year. Every year we would make our pilgrimage to the Bakewell Pudding shop in Bakewell. Of course, I had to educate my own family, so I bought the tea towel. In English class A.L. (youngest daughter) did a presentation and baked some Bakewell puddings using the ‘secret recipe’. Her teacher was amazed. These are just like the real thing, but its anybodys guess what the secret ingredient is ???