Ingredient: butter, melted

Cornbread Cinnamon French Toast

French toast is a breakfast staple for the ages. It has a long history and is eaten in many forms all over the world. It is often enjoyed much like we usually serve it, but many countries give it a local twist. In India, savory French toast with spices, green chili, chopped onions, and salt is popular. Scottish French toast is often served with sausage between two slices like a sandwich. In Hong Kong, French toast doubles as a decadent peanut butter sandwich. New Zealand French toast is enjoyed with bananas, bacon, cinnamon, and maple syrup. Creole French toast kicks it up a notch — the milk and egg soaking mixture is spiked with alcohol, often whiskey.

When you hear the word ‘cornbread,’ what comes to mind? The next question is ‘have you ever tried cornbread French toast’? Over the years I’ve made a lot of different versions of French toast and cornbread, but I’ve never combined the two.  Although cornbread might be considered simple and dated, it is the cornerstone of soul food. I’ve always been a cornbread fan. Undeniably, I love it! The smell and taste of fresh cornbread are definitely nostalgic for me.

Traditional cornbread is a quick bread leavened with baking powder, but this loaf is leavened with yeast. It works like all other yeast breads, mixed and kneaded by hand or a stand mixer, and left to rise and ferment before being shaped and eventually baked.

Unlike traditional quick bread, this yeast-based version rises beautifully, creating a light yet sturdy loaf with a golden crust.

Using cornbread for making French toast today, turned out to be amazing! There’s something so comforting about thick slices of egg-soaked bread cooked on a hot griddle, making the outside golden and crispy while its custard-like inside stays soft and rich. 

Whether you’re in the mood for a simple slice of toast or a sandwich loaded with your favorite meats and vegetables, this bread will elevate your meal, believe me.

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 Cornbread French Toast
Votes: 1
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Course Brunch
Cuisine North American
Keyword cornbread French toast
Servings
LOAF
Ingredients
Cornbread
French Toast
Sides
Course Brunch
Cuisine North American
Keyword cornbread French toast
Servings
LOAF
Ingredients
Cornbread
French Toast
Sides
Votes: 1
Rating: 5
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Instructions
Cornbread
  1. In a small saucepan, combine milk, 1 tablespoons butter & salt. Over medium heat, bring to a simmer. It's ok if the butter does not completely melt. Remove from heat. Slowly whisk in cornmeal, stirring until smooth. Stir in honey. Set this cornmeal mixture aside to cool.
  2. In the bowl of a stand mixer, combine brown sugar & yeast in water. Stir to dissolve. Let stand until foamy, 5 to 10 minutes. Add eggs, cooled cornmeal mixture & 1/2- 3/4 cup flour. Beat at medium speed for about 2 minutes. Stir in enough remaining flour to make a soft dough. As soon as the dough pulls away from the pan, stop adding flour.
  3. Turn out dough onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth & elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
  4. When risen, punch down dough; knead 30 seconds. Grease a 9”x5” loaf pan. Sprinkle 1 1/2 tsp cornmeal over bottom and sides of each pan. Shape dough into a loaf & place in prepared pan. Allow to rise 30 to 45 minutes, or until doubled in size.
  5. Preheat oven to 375 F. Slash top of loaf as desired. Brush with melted butter; sprinkle with remaining cornmeal. Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove loaf from pan. Cool on a wire rack.
French Toast
  1. In a small bowl, combine the milk, eggs, cinnamon & brown sugar. Whisk until well combined. Slice cornbread
  2. Heat a non-stick griddle to a medium-low heat. Lightly butter the griddle. Carefully dip the cornbread into the egg mixture, gently shake off the excess & place on griddle. Don't allow the cornbread to soak in the mixture - just a quick dip.
  3. Cook for 3-4 minutes on each side, adjusting the temperature to keep it from burning. Repeat until all cornbread has been cooked, adding additional butter if necessary. Hold the other pieces in a warm oven to keep them warm.
  4. Serve with bacon & poached eggs or maple syrup, fresh berries & a sprinkling of powdered sugar.

Bacon & Egg Hot Cross Buns

CELEBRATING GOOD FRIDAY!

Here’s a savory twist on the classic Easter hot cross bun you might enjoy!

One of the food items I love most about the Easter season is . . .  Hot Cross Buns!   Although they are generally available all year round now it seems, Brion & I prefer to reserve them for an Easter treat. I think when something becomes an everyday thing it loses its ‘specialness’.

The tradition of marking buns with a cross on the top goes a long way back in time. Pagon Saxons baked cross buns at this time of year to mark the beginning of spring, in honor of their god Eostre. The cross was representative of the four seasons along with the four quarters of the moon, the wheel of life and a rebirth of the earth after the long winter. Christians adapted the cross when an Anglican monk baked the buns and marked them with a cross in honor of Good Friday.  The buns were usually served on Good Friday, marking the end of Lent and the spices are said to represent the spices used to embalm the Savior after his crucifixion.

Every year at this time, I enjoy making some version of hot cross buns or bread. Generally, I stick to the sweet kinds but this year I thought I’d take it to the savory side. These avocado, bacon & egg hot cross buns are just the thing to kick off an excellent Easter brunch.

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 Bacon & Egg Hot Cross Buns
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Course Brunch
Cuisine Canadian
Keyword bacon & egg hot cross buns
Servings
Ingredients
Savory Hot Cross Buns
Flour Paste
Other Ingredients to Assemble Brunch Buns
Course Brunch
Cuisine Canadian
Keyword bacon & egg hot cross buns
Servings
Ingredients
Savory Hot Cross Buns
Flour Paste
Other Ingredients to Assemble Brunch Buns
Votes: 1
Rating: 5
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Instructions
Buns
  1. In a small bowl, combine warm milk, sugar & yeast. Let it sit for 5 minutes until foamy.
  2. In a large mixing bowl, combine flour, salt, garlic powder & dried herbs. Mix well.
  3. Add the yeast mixture, melted butter & beaten egg to the dry ingredients. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel & let it rise in a warm place for 1-2 hours until doubled in size.
  4. Punch down the dough & divide it into 8 equal portions. Flatten each portion & place a cube of cheese in the center. Fold the dough over the cheese & shape into a ball. Place the buns on a baking sheet lined with parchment paper. Cover with a kitchen towel & let them rise for another 30 minutes.
  5. Preheat oven to 375 F.
  6. In a small bowl, mix flour & water to make a paste. Transfer the paste to a piping bag or a plastic bag with a small corner cut off. Pipe a cross shape on top of each bun with the flour paste.
  7. Bake the buns for 15-20 minutes until golden brown. Remove from the oven & brush buns with melted butter. Allow the buns to cool for a few minutes before serving.
Assemble Bacon & Egg Buns
  1. Grate cheese & slice tomato or ready tomato sauce.
  2. On a griddle, fry bacon until it is beginning to crisp. Blot bacon on paper towels then set aside to keep warm.
  3. Slice buns in half & LIGHTLY butter cut sides. Wipe excess bacon drippings off griddle then place buns on it to toast lightly. Remove to serving platter & keep warm. Place 8 eggs on the griddle & cook just until whites are set.
  4. Top each toasted bun base with an egg, bacon, cheese, sauce (or tomato slice) & avocado slices. Season with salt & pepper. Sandwich with bun tops & serve.
Recipe Notes

• Alternately, if there is no time for making the savory hot cross buns from scratch, purchased ones will work just as well.

Adzuki Bean & Beef Chili w/ Cornbread

Since the first recorded recipe, chili has been reinvented to include different spices and ingredients, changing basic things like beef to chicken, chili peppers to jalapeno peppers and tomato sauce to chicken broth. The fact remains, it’s a great meal no matter what recipe you use. 

Once again, I have been drawn in by the adzuki bean with its unique and distinct taste that can be described as mildly sweet and nutty with a slightly earthy undertone. Adding a cornbread layer to this chili casserole seemed like a no-brainer to me. Thinking back to my mother’s cooking, I don’t recall much about her chili but the cornbread she served with it was ‘to die for’. Once again, I’m sure so much of it was time and place creating the taste of a memory, aside from the fact that she was incredible in the kitchen.

Cornbread is a generic name for any number of quick breads containing cornmeal and are leavened with baking powder. The quintessential late 20th to early 21st century recipe contains baking powder for convenience, sugar for sweetness and flour and eggs for lightness. Cornbread is an interesting recipe to track through the past few centuries. It is such a prolific crop, grown in America, that it was consumed across class, race and regional lines. Corn lends itself to change very easily, giving way to variations of cornbread recipes. Although traditional cornbread was not sweet at all, regional preferences for sweetness in the recipe have developed.

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 Adzuki Bean & Beef Chili w/ Cornbread
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Keyword adzuki bean & beef chili w/ cornbread topping
Servings
Ingredients
Chili
Cornbread
Cheese
Keyword adzuki bean & beef chili w/ cornbread topping
Servings
Ingredients
Chili
Cornbread
Cheese
Votes: 1
Rating: 5
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Instructions
Chili
  1. In a skillet over medium-high heat, cook beef until browned, breaking up meat with the back of wooden spoon. Spoon off any drippings.
  2. Stir in cooked adzuki beans, soup, water, spices & vinegar. Heat to boiling, reduce heat to low & continue to cook, uncovered for about 15 minutes, stirring occasionally. Grate cheese.
  3. Pour into an 8-inch casserole dish & sprinkle with grated cheese. Set aside until cornbread is prepared.
Cornbread
  1. Preheat oven to 350 F.
  2. In a food processor, pulse the first 5 ingredients for a few seconds. Place in a large mixing bowl.
  3. In a small bowl, whisk together melted butter, milk & egg.
  4. Combine wet & dry ingredients, mixing only until moistened; batter should be lumpy.
  5. Carefully spread over top of chili/cheese in baking dish.
  6. Bake for 20 minutes or until tests done with a wooden pick.

Baked Lobster Tails

HAPPY NEW YEAR TO EVERYONE!

Food has always been a powerful symbol, especially during rites of passage, such as the start of a new year. It’s hard to know which came first – the belief in the food being lucky, or the tradition of eating it because it was available, and then attaching meaning to it.

New Year’s signifies a new beginning and is a time of renewal and regeneration. Each year people welcome the New Year with a variety of traditions that include fireworks, noisemakers, drinking and making resolutions. New Year’s is celebrated at different times around the globe and in many different ways. However people celebrate, they do so in hopes of ushering in a happy and prosperous new year.

It is a tradition to sing ‘Auld Lang Syne’ on New Year’s Eve. The words to the Scottish song were first published by the poet Robert Burns in 1796. Burns made refinements to the lyrics after hearing it sung by an old man. Guy Lombardo, a Canadian born bandleader, made the song a New Year’s tradition when his orchestra played it each year at the stroke of midnight at the annual New Year’s Eve festivities held at the Roosevelt Grill in New York, and later at the Waldorf Astoria.

People follow certain food traditions for luck on New Year’s Day. What one eats often depends on his or her family heritage. Here are some of the world’s popular culinary traditions for a promising new year. Eating pork and sauerkraut is a German tradition. In the American South, some people eat black-eyed peas and collards, while in Sicily, some people eat lasagna. In Spain and parts of Mexico, it is common to eat 12 grapes at the stroke of midnight. In Sweden and Norway, people serve rice pudding with an almond hidden inside. The person who finds the nut will have a year of good fortune.

Not everyone celebrates the New Year on January 1. Koreans celebrate New Year’s during the first three days of January. In China, which follows a lunar calendar, and celebrates the new year in the spring, a parade is led by a silk dragon, which is the Chinese symbol of strength.

People in parts of South America and Mexico wear red underwear on New Year’s Eve to be lucky in love, yellow undies to be lucky with money. The Dutch welcome the new year with fireworks and bonfires of old Christmas trees.

As we welcome the New Year, many of us are looking for ways to start afresh, particularly when it comes to our health and diet. If you’re a seafood enthusiast, the good news is that lobster, a luxurious treat, can be part of your healthy eating plan. Many cultures believe that eating lobsters before midnight on New Year’s Eve is bad luck because they move backwards, therefore setting you up for a year of setbacks. Since Brion & I are having them for a New Year’s Day feast I think we’re safe!

Brion & I would like to wish everyone happiness, health and of course a little good luck in the new year!

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 Baked Lobster Tails
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Course Main Dish
Cuisine American
Keyword baked lobster tails
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword baked lobster tails
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
  5. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
  6. Preheat the oven to 450 F.
  7. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  8. Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  9. Nice to serve with a side of rice & some fresh broccoli with lemon wedges.
Recipe Notes
  • 4-6 ounce (113 gm-170 gm) tail serves 1 person
  • 8-10 ounce (226 gm-283 gm) tail serves 1-2 people
  • 12-14 ounce (340 gm-396 gm) tail serves 2-3 people
  • 18+ ounce (510 gm)  tail serves 4+ people

Clementine Kiwi Upside Down Puddings

At Christmas time, the clementine is one of the most popular and plentiful varieties, its tight, glossy skin often accompanied by a sprig of zesty leaves. Many of us have fond memories of when they were stuffed into Christmas stockings with other nostalgic treats.

Most people probably don’t know where this clementine tradition comes from, but the mythical story is rather a charming one. It tells how Saint Nicholas, the 4th century Greek bishop upon whom Santa Claus was modelled, one day heard of a poor man who had failed to find suitors for his three daughters, lacking money for their dowries. Nicholas sought out the man’s house and tipped three sacks of gold down the chimney, where the coins happened to land in the girls’ stockings, which were drying beside the fire. The clementines (or oranges) in our modern Christmas stockings are said to be a symbol of the saint’s generosity. Poverty and desire probably also played a role in fostering the custom in times past, oranges were not only an affordable gift, but also a brief taste of exotic, sunnier climes.

As for the clementine itself, its origins are somewhat uncertain. Oranges are like roses, with endless hybrids having been cultivated over the centuries, each with its own particular shape, scent, texture and taste. The clementine is a mixture of a mandarin and a classic sweet orange, and is said to have been discovered by Clement Rodier, a French monk living in 19th century Algeria, who found it growing in the orchard of the orphanage he ran.

It’s that easy peel factor, along with a lack of seeds, that has catapulted the clementine above old-fashioned oranges in popularity.

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 Clementine Kiwi Upside Down Puddings
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Course dessert
Cuisine American
Keyword clementine kiwi upside down puddings
Servings
Ingredients
Topping
Pudding Cake
Vanilla/Lime Sauce
Course dessert
Cuisine American
Keyword clementine kiwi upside down puddings
Servings
Ingredients
Topping
Pudding Cake
Vanilla/Lime Sauce
Votes: 1
Rating: 5
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Instructions
Topping
  1. Preheat oven to 350 F.
  2. From parchment paper, cut circles to lay on the bottom of 6 individual custard cups. Divide melted butter between the cups. Sprinkle brown sugar over top the butter. Top with clementine & kiwi slices.
Pudding/Cake
  1. In a small bowl, beat together eggs & sugar until thick; gradually beat in oil. In a small dish, combine flour, baking powder, spices & salt. Stir flour mixture into egg/sugar mixture, then add juice (or milk) & vanilla. Stir ONLY until combined.
  2. Pour batter over fruit in custard cups, dividing it evenly between them. Bake 15-20 minutes or until they test done with a toothpick. Allow cakes to cool for about 5 minutes, then invert onto a rack to finish cooling.
Vanilla/Lime Sauce
  1. In a small saucepan, combine sugar & cornstarch. Add water & bring to a boil, stirring constantly. Cook for a few minutes until sauce has thickened. Remove from heat & add vanilla & lime juice. Stir well & set aside to cool.
Assembly
  1. Divide sauce between 6 individual dessert plates & top with a clementine/kiwi cake. Serve warm or cold.

Crispy Baked Chicken Croquettes

The croquette originated in French cuisine. The word ‘croquette’ is derived from the French verb ‘coquer’, meaning ‘to crunch’.

Croquettes can be served as side dishes, snacks, or fast food as well as a main dish. Typically, small patties, croquettes are made from ingredients like meat, potatoes, or vegetables. While they are traditionally deep-fried, baking them is a healthier alternative that still yields delicious results. Baking versus frying is a common culinary debate, and both methods have their merits. Myself, I’ll always opt for baking. Maybe it has something to do with having worked in the restaurant industry for 35 years of my life. The smell of grease always makes me want to run a mile to get away from it. That being said, I guess it’s whatever you prefer personally that’s important.

These baked chicken croquettes combine leftover chicken with mashed potatoes and shallots. They are coated with breadcrumbs and baked until crispy. The result is a flavorful and satisfying dish that can be enjoyed as a main course or even as an appetizer.

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 Crispy Baked Chicken Croquettes
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Course Main Dish
Cuisine French
Keyword crispy baked chicken croquettes
Servings
Ingredients
Course Main Dish
Cuisine French
Keyword crispy baked chicken croquettes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a bowl place the potatoes, butter, milk, salt, pepper, & 1 teaspoon parsley. Mash to desired consistency as you want some texture. To the potatoes add the chicken & shallots; stir to combine. Next, add in 1 egg & 1/4 cup unseasoned bread crumbs. Mix to combine. The mixture should be sticky but not runny.
  2. Cover & chill for at least 1-2 hours. You want it to be cold so you can form it.
  3. Preheat the oven to 450 F. with a rack in the middle. Line a baking pan with parchment paper & lightly spray.
  4. In a pie plate beat the remaining egg with 1 tablespoon water. In a second pie plate add in the panko & remaining unseasoned bread crumbs & 1 tsp parsley; mix to combine. Make an assembly line starting with the croquette mixture, egg & then breadcrumbs with the baking sheet at the end.
  5. Measure 1/4 cup of the mixture & form into croquettes (long cylinders about 2” or you can make into cone shapes).
  6. Dip, coating all sides, in the egg mixture. Place in the breadcrumbs & coat evenly. Place on the baking sheet & repeat making the rest of the croquettes. Generously spray (or lightly drizzle) olive oil on the croquettes. Do not soak them but you should be able to see the oil glisten on the breadcrumbs. Bake for 15-20 minutes until golden brown.
  7. To get super crunchy, place the oven to broil & broil for 2-3 minutes on each side. Remove from the oven & serve with pan gravy from the leftover roasted chicken.

Chicken Parmesan Meatloaf

Chicken parmesan, also known as chicken parmigiana, originated from Italian immigrants in the US in the 1950s. The original version made with eggplant was adapted to use chicken breast instead.

The dish has become a ubiquitous mainstay in Italian American cuisine. Variations exist, but the core ingredients remain the same: chicken breast, breadcrumbs, Italian seasonings, tomato sauce, and mozzarella cheese.

Chicken Parmesan Meatloaf combines the best of both worlds—the comforting appeal of meatloaf with the irresistible flavors of Chicken Parmesan.

Meatloaf is elemental. It’s enduring, served without undue fuss or expensive implements …. comfort food without a doubt. I think an easy meatloaf recipe is something every home ‘chef’ should have in their arsenal. This particular one consists of seasoned coarsely chopped chicken thighs nestled under a zesty tomato sauce and cheese topping. I find chicken thighs make such a nice tasting option as opposed to regular ground chicken.

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 Chicken Parmesan Meatloaf
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Course Main Dish
Cuisine Canadian
Keyword chicken parmesan meatloaf
Servings
Ingredients
Meatloaf
Topping
Course Main Dish
Cuisine Canadian
Keyword chicken parmesan meatloaf
Servings
Ingredients
Meatloaf
Topping
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 F. Line a 8 x 4-inch loaf pan with foil & spray with cooking spray.
  2. In a saucepan, sauté onion & garlic in olive oil until softened. Cool completely.
  3. In a large bowl, mix all meatloaf ingredients just until combined. Place mixture in loaf pan. Using a fork flatten then top with marinara sauce.
  4. Bake 45 minutes.
  5. Combine topping ingredients. Top meatloaf with mozzarella & bread crumb topping. Bake an additional 15 minutes or until center reaches 165 F.
  6. Cool 10 minutes before slicing.

Dark Sweet Cherries & Brie Stuffed Chicken

It’s easy to fall into predictable patterns when preparing food, and you may just end up roasting it and eating it the same way every time. 

Take for instance stuffed chicken breast … stuffing doesn’t always have to start with bread or rice. Chicken is a blank canvas for flavors, and its protein-rich nature provides a satisfying base for creamy brie. It’s the stuffing that makes this roasted chicken breast outstanding.  The combination of chicken and brie is delicious because the creamy, mild, and slightly nutty flavor of brie complements the savory, tender, and versatile nature of chicken, creating a satisfying and flavorful dish. The cherries add a splash of color while keeping the chicken moist. 

 Unique flavors combined together. So Good!

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 Dark Sweet Cherries & Brie Stuffed Chicken
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Course Main Dish
Cuisine Canadian
Keyword dark sweet cherries & brie stuffed chicken
Servings
Ingredients
Course Main Dish
Cuisine Canadian
Keyword dark sweet cherries & brie stuffed chicken
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 F.
  2. Drain cherries & set aside; slice brie into long 1/2-inch strips. Coarsely chop basil.
  3. Using a meat mallet, flatten chicken breasts to be uniform in width. Salt & pepper each side. Make a slit in the center of each breast, lengthwise, making sure to not cut all the way through.
  4. Divide brie slices evenly between the 4 breasts the top with drained whole cherries. Sprinkle with a bit of fresh chopped basil.
  5. Melt butter on a plate. Place panko crumbs on another plate. Carefully dip both sides of each chicken breast in butter then coat each with panko crumbs.
  6. Line a baking sheet with foil paper & spray with baking spray. Carefully lay the chicken breasts on it then spray chicken breasts with baking spray as well.
  7. Bake for 30-35 minutes or until cooked but not dry. Remove from oven, place on serving dish & drizzle with balsamic glaze if you wish or serve as is.

Baked Scallops w/ Creamy Corn, Tomatoes & Chives

July in Canada is the ‘everything goes better with corn’ season, and that includes seafood.

Scallops, those sweet and tender ocean gems, have a flavor profile that’s both briny and subtly sweet but never too fishy. Then there’s corn, that sunny yellow kernel-packed treasure. It’s like summer in vegetable form, with a satisfying crunch and natural sweetness.

This is an easy summer dish, perfect for any night of the week, but make no mistake, it’s also worthy of a weekend dinner with friends. Pair it with some small, boiled new potatoes tossed in parsley and butter. Yum!

Brion & I love both seafood and corn, so this kind of meal certainly works for us.

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 Baked Scallops w/ Creamy Corn, Tomatoes & Chives
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Course Main Dish
Keyword baked scallops w/ creamy corn, tomatoes & chives
Servings
Ingredients
Corn, Tomatoes & Chives
Scallops
Course Main Dish
Keyword baked scallops w/ creamy corn, tomatoes & chives
Servings
Ingredients
Corn, Tomatoes & Chives
Scallops
Votes: 1
Rating: 5
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Instructions
Corn, Tomatoes & Chives
  1. In a large skillet, heat oil. Add corn kernels & season with 1/4 tsp salt. Cook until just about tender, 2-3 minutes. Add Boursin cheese & water; cook 1-2 minutes more while stirring. Remove from heat, stir in the halved tomatoes. Keep warm while scallops are baking.
Scallops
  1. Preheat oven to 400 F.
  2. Pour melted butter into an 11 X 7-inch baking dish; add scallops & spread to form an even layer. In a small bowl, combine breadcrumbs, parmesan cheese, minced garlic, onion powder, paprika & dried parsley. Sprinkle over scallops. Bake scallops about 15-20 minutes.
Serving
  1. Divide corn/tomato mixture on 4 serving plates. Top with scallops & fresh chives or green onions for garnish.

Black Forest Streuseltaler

The name of today’s pastry was inspired by the round shape of the ‘taler’, a silver coin used throughout Europe for almost four hundred years. Its name lives on in the currency called ‘dollar’.

Taler is a German word for ‘coin’, so the name of the dessert literally translates to ‘streusel coin’. Basically, a free form tart made with a yeast dough topped with a huge amount of streusel, sometimes filled with custard and often with a sugar glaze.

A traditional German streusel (streusel meaning something ‘strewn or scattered’ in German) bakes up into shortbread balls. It makes a crunchy, cookie-like top but is soft on the bottom where it meets the bread/cake or fruit.

Streusel was first popularized in Germany. In its simplest form, it consists of flour, sugar and butter but gets even better with the addition of oatmeal, cinnamon and nuts …. just my opinion of course!

While the origins of the black forest cake aren’t all that clear, some historians believe that its origins can be traced back to the Black Forest Region of Germany. This part of Germany is well known for its sour cherries and ‘Kirschwasser‘ … a clear cherry brandy.

This iconic creation is a layered confection of a liqueur ‘soaked’ chocolate cake with rich whipped cream and sour cherries between its layers. The liqueur and cherries give the cake an intense and unique fruity flavor. It’s these sour cherries which gave it its German name: Schwarzwald Kirsch Kuchen or Black Forest Cherry Cake.

There are many origin stories about the cake. Some sources claim that the name of the cake is inspired by the traditional custom of the women of the Black Forest region, with a characteristic hat with big red pom-poms on top called a ‘Bollenhut’. The earliest published written record of black forest cake was in 1934, by a German confectioner. Today, the cake is well known worldwide and probably one of the most popular cakes in Germany.

This black forest streuseltaler is a fusion recipe I developed combining a chocolate yeast bun with some sour cherries and streusel topping. Since we just happen to have a nice little sour cherry tree growing in our garden, why not put some of them to good use in a German dessert?!

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 Black Forest Streuseltaler
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Course dessert
Cuisine German
Keyword black forest streuseltaler
Servings
Ingredients
Sour Cherry Filling
Streusel Topping
Dough
Glaze
Course dessert
Cuisine German
Keyword black forest streuseltaler
Servings
Ingredients
Sour Cherry Filling
Streusel Topping
Dough
Glaze
Votes: 1
Rating: 5
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Instructions
Sour Cherry Filling
  1. In a saucepan, place & stir together sugar, cornstarch & salt. Add the water mixture & stir to thoroughly combine. Bring to a boil over medium-high heat, Stirring frequently, & simmer until thickened, about 2 minutes. Gradually fold in cherries. Set aside to cool.
Streusel
  1. In a bowl, place COLD butter. Add flour, sugar & Kirsch if using. With your finger tips work streusel until crumbles form. Spread out on a large tray & set aside in freezer until ready to use.
Dough
  1. In a small dish, combine yeast with lukewarm water & 1 teaspoon of the sugar. Allow to sit for a few minutes until frothy.
  2. In a large bowl, slightly melt butter; cool a couple of minutes then whisk in egg. In another bowl, whisk together flour, cocoa, salt & remaining sugar. Add yeast mixture to butter mixture, whisking together. Add flour mixture, combine then turn on a floured work surface & knead for about 5 minutes. Dough will be soft but not sticky.
  3. Lightly grease bowl, place dough ball in it & cover with a towel. Place in a draft-free place & allow to rise for about 20 minutes.
  4. Line a baking sheet with parchment paper.
  5. Place dough on a work surface, & divide into 12 pieces. Form each piece into a ball & allow to rest for about 5 minutes.
  6. Space out the balls on parchment lined baking sheet. With fingertips, press out each ball to about 3-4-inch diameter. Add about 1 Tbsp of cherry filling to the center of each dough piece, leaving a border around the outside.
  7. Divide streusel topping evenly between the pastries & allow to rise for about 15-20 minutes.
  8. Preheat oven to 350 F.
  9. Bake for about 10-15 minutes. Allow to cool completely on a wire rack. In the meantime, you can prepare the glaze.
Glaze
  1. In a small dish, whisk powdered sugar & Kirsch into a thick glaze. When streuseltaler are cooled, drizzle with glaze.
Recipe Notes
  • Kirschwasser is German for 'Cherry Water', and while it may be as clear as water, it packs quite a punch.  This double distilled brandy made from the sour Morello cherries is, more often than not, simply referred to as Kirsch. This 'not too sweet with a subtle cherry/almond flavored' liqueur is a vitally necessary ingredient to make a traditional Black Forest Cake; for that is where both the cake and Kirschwasser hail from...  The Black Forest, or Schwarzwald, in southwestern Germany. 
  • Pomegranate juice: A rich and slightly tangy juice can act as a kirsch substitute, particularly in recipes requiring a deep red color. It offers a unique flavor that can add complexity to your dish.