Fresh Fig Clafouti

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Clafouti is a eggy French custard that is usually served as a dessert, and is most often made with cherries. While looking for something unique to bring to a potluck brunch, I happened across a recipe on Serious Eats for a “Brunch Clafouti“, which is really no different from any other clafouti recipe. Even traditional dessert clafoutis fit in well for breakfast with their eggy, fruity flavors. It’s sweet but not too sweet, and it need no other adornment than a dusting of powdered sugar. While I considered going with the traditional cherries, or other berries which are also popular, I’ve been really taken lately with fresh figs, which have shown up in the grocery store in the last few weeks. The figs wouldn’t really work with the recipe from Serious Eats, but I found a recipe as part of an NPR story from last year for just the thing I was looking for. It happens to be based on the clafouti from Julia Child’s Mastering the Art of French Cooking, which is experiencing a great upswing in popularity thanks to the movie Julie and Julia. My selection of this had nothing to do with this revival, but you can consider this my obligatory food blog contribution. Read more…

Whole Wheat Pancakes

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When the weekend rolls around, I want relatively quick, tasty and filling meal in the morning. We usually get up late enough that we don’t eat both breakfast and lunch, instead relying on our brunch to fill us up until dinner. But we’re also more inclined to go for a traditional breakfast food instead of something more lunchy. Thus, we fall back on pancakes a lot. The batter goes together in a flash, and the whole batch cooks up in less than 20 minutes usually. Normally we go for Alton Brown’s standard buttermilk pancakes, which is our favorite recipe, but last weekend I wanted to mix it up a bit to keep us from getting bored. Flipping through AB’s book I’m Just Here for More Food, I decided to go for the whole wheat pancakes, which are almost identical to the regular pancakes, they just use whole wheat flour instead. Read more…

Cheddar Paprika Drop Biscuits

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A friend was having a birthday brunch potluck, so I was looking for a recipe that I could quickly make the morning of, would travel well, and of course be a tasty addition. I considered recipes I’d already made and were thus proven, and I considered sweeter items like muffins or scones, but I ultimately settled on these cheddar paprika drop biscuits from Joy the Baker. I think I’ve only ever made roll-out biscuits before, and the drop kind were definitely simple and delicious. Read more…

Baby Dutch Baby Pancakes

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I’ve never made a full size Dutch Baby aka Dutch Baby Bunny aka German Pancake, but I was intrigued by these small ones that are baked in muffin tins from Make and Takes. The unlike some recipes, this batter doesn’t include any sugar and isn’t inherently sweet, which apparently makes it equivalent to Yorkshire Puddings. For me, however, it will become sweet, eggy, Dutch baby pancakes. Read more…