New Year's Day Brunch

The first day of the new year can be wonderful; it is a fresh start, a new leaf, Day 1! Whatever you may call it, sometimes decisions from the year before, more specifically the night before lingers! I can suggest a few places that will help that residue disappear quickly so you can get started on all those resolutions!

Brunch Hangover Spots:

Here are some of our favorite spots in Salt Lake City. These greasy spoons can sop all the alcohol you put in tonight.

Blue Plate Diner

Original Pancake House

Eggs in the City (tip: call ahead and get put on the list)

Magleby's Fresh

Porcupine Pub & Grille (get yourself the big ol' pile!)

Red Rock Brewery

Sundance Resort--Foundry Grill

Vertical Diner (vegans and vegetarians rejoice!)

Other favorite locations:

Chicago

Los Angeles

New York City

Washington, DC

Here we come a Waffle-ing...

We don't have any young kids in our family this year, but I know that Christmas morning gets hectic and busy very quickly and before we know it wrapping paper is everywhere and everyone is starving. There are some really great recipes that you can make ahead of time, thus doing minimal work on Christmas morning to feed all of your hungry family and guests!

First, look to my previous post about Christmas brunch; the recipes are fantastic and everyone will love them!

Second, go over to Smitten Kitten and see the post at How to Host a Brunch and Still Sleep In.

Third, if you want something less traditional, try this Emeril favorite make ahead casserole:

Mexican Breakfast Casserole

courtesy of Emeril Lagasse

Ingredients

• 6 poblano chile peppers, about 1 1/2 pounds
• 1 teaspoon unsalted butter
• 1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
• 1 cup chopped yellow onions
• 1/2 cup chopped red bell peppers
• 4 teaspoons minced garlic
• 4 teaspoons chili powder
• 5 corn tortillas, quartered
• 10 large eggs
• 3 cups half-and-half
• 1/2 teaspoon hot red pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped green onions, green tops only
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups grated pepper jack
• 1 1/2 cups grated medium cheddar
• Sour Cream, garnish
• Picante Sauce (store bought), garnish

Directions

1. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
2. Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
3. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
4. In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
5. In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
6. Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
7. Preheat the oven to 350 degrees F.
8. Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

Fourth, for those of you who have more time give these recipes a try. They are real crowd pleasers and you can get creative in toppings:

Basic Waffle Recipe

courtesy of Alton Brown, Food Network

Ingredients

• 4 3/4 ounces all-purpose flour, approximately 1 cup
• 4 3/4 ounces whole-wheat flour, approximately 1 cup
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 3 whole eggs, beaten
• 2 ounces unsalted butter, melted
• 16 ounces buttermilk, room temperature
• Vegetable spray, for waffle iron

Directions

1. Preheat waffle iron according to manufacturer's directions.
2. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
3. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree oven until ready to serve.

to top it all off:

Buttermilk Syrup

Ingredients

• 1/2 cup real butter
• 1 1/2 cups white sugar
• 1 tsp. light corn syrup
• 3/4 cup buttermilk
• 1 tsp. baking soda
• 2 tsp. vanilla

Directions

Cook the butter, white sugar, corn syrup, and buttermilk in a saucepan until boiling, then add baking soda and vanilla

Christmas morning doesn't have to be just about presents. A great way to start the day is with a delicious meal for family and friends! Have a tasty Christmas!

photo: iStock

Christmas Eve Pasta

Traditionally in Italian-American culture, dinner on Christmas Eve is the Feast of Seven Fishes. Consequently, we decided to do one of the traditional dishes for our Christmas Eve dinner. The greatest thing about Christmas is spending time with family so we're not suggesting you go all out at every meal, so most of the ingredients of this dish you probably have on hand or are inexpensive to pick up at any grocery store.

Laura's Note: Don't be afraid of anchovies! Once they are chopped up and mixed in no one will no exactly what they are... they will just taste umami!

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Yields 4 servings

Ingredients

• 1 pound linguini
• Salt
• 1/4 cup extra-virgin olive oil, 4 turns of the pan
• 6 fillets flat anchovies, chopped
• 4 cloves garlic, chopped
• 1 teaspoon dried thyme leaves
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine, 2 turns of pan
• 1 (15-ounce) can whole baby clams, with their juice
• Handful flat-leaf parsley, chopped

Laura's notes: Adding parmesan cheese and italian sausage really makes this dish a holiday feast!

Directions

Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later.

To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

NOW GO TO BED!!! Santa's coming!!!

photo: Food Netowrk

Cookies...for Santa!

I know it may seem tiring to even think about baking another treat for a possibly fictitious, but jolly man (who has probably had dozens of cookies by the time he reaches your house), however this is one of the most beloved holiday traditions by children all over the country. There is some speculation surrounding this tradition: one story says that parents during the Great Depression wanted to inspire hope and a spirit of giving in their children by asking them to share, while another suggests it is the last possible chance for children to secure their spot on Santa's "Nice" list.

Regardless of the reasoning behind it, I am sure many of you will be around little ones who will insist the tradition is carried out! I've modified a sugar cookie that Sandra Lee created as an edible ornament, but I love it just as a regular sugar cookie. So whether they are for Father Christmas, or just your father, you'll save a little time by starting with a store-bought cookie mix, but you end with a much tastier result! You're welcome Santa!

So you know how much time you have...

Laura's Modified Sandra Cookie

Recipe courtesy Sandra Lee

Prep Time: 35 min

Inactive Prep Time: 30 min

Cook Time: 9 min

Level: Easy

Serves: 24 cookies

Ingredients

• 1 package (17.5 ounces) sugar cookie mix (recommended: Betty Crocker)


• 1/3 cup cream cheese, softened in microwave for 45 seconds


• 1 egg


• 1 teaspoon lemon extract


• 3 tablespoons cake flour

Special Equipment:

• Baking sheets


• Aluminum foil and cooking spray


• Mixing bowl


• Flour


• Rolling pin


• Favorite Holiday Cookie Cutters
  


• Cooling rack

Directions

Line baking sheets with aluminum foil and spray lightly with cooking spray. Alternatively, you can use a silicone baking mat.

In a large bowl, stir together all ingredients, until dough ball forms. Split dough in half and form into disks.

Roll out dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with oversized (4 to 5-inch) ornament-shaped cookie cutters. Place cookies on prepared baking sheets spaced 1-inch apart. Chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Remove cookies from refrigerator bake for 9 to 12 minutes or until edges just start to turn golden. (Laura's note: I prefer my sugar cookies more soft, so I bake for 9 minutes, turning half way through.) Cool completely on baking sheet on a rack.

Store completely cooled cookies separated by waxed paper in an air-tight container for 1 week.

Holiday Traditions

Our family does not have many formal holiday traditions, but you better believe we always find a way to incorporate tasty food into whatever we decide to do. We would love the hear from our readers to know what your family likes to eat when it is time to celebrate! Don't be shy; regardless of the grandiosity or simplicity of the recipe we want to know and may even add it to our eclectic repertoire!!!

Celebrate National Cupcake Day...Check!

One flavor of cupcake was not enough to truly celebrate National Cupcake Day, so Laura and I decided to make two! Laura made a tried and true recipe for Red Velvet cupcakes, while I decided to bake a classic...vanilla, and I'm really glad I did! I selected a recipe by New York's Magnolia Bakery. These vanilla cupcakes were so light, so moist, and so full of flavor. The frosting (which the bakers at Magnolia's describe more as an icing) complements the lightness of the cake and adds the right amount of sugary topping to complete this heavenly dessert!

Red Velvet Cupcakes with Cream Cheese Frosting
courtesy of Paula Deen, 2007

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring (Laura doubles this)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract (Laura doubles this)
• For the Cream Cheese Frosting:
• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish (Laura leaves this out)

Directions

1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a hand-held electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. (Laura's note: I find it is crucial to sift these dry ingredients. It makes for a very smooth, velvety batter! Also add the dry to the wet little by little.)
   
3. Divide the batter evenly among the cupcake tins about 2/3 filled. (Laura's note: I find a 1/3 measuring cup works perfectly to scoop the batter into the cups.) Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Magnolia's Vanilla Cupcake
Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen, Simon and Schuster, 2004

Ingredients
Cupcakes:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• Icing:
• Vanilla Buttercream, recipe follows

Directions

1. Preheat oven to 350 degrees F.
2. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
5. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:
Note from Magnolia: The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.
2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

It's National Cupcake Day!!!

Cupcakes are all the rage and there is a simple explanation for it... they are amazing! You can have unlimited combinations of flavors and so many different techniques can be applied to give it that special touch! Since I will be tied up baking today, I will let you read all about the holiday for yourself!

Stay tuned for what we create later this evening! Feel free to clue us in on your favorite cupcake combinations or recipes!

P.S. If you are in the D.C. area or in Northern Utah.