When polling my friends for their favorite regional sweets, one of my pals from Utah mentioned loving "fried scones." Fried Scones. The very name brings to mind what might happen if you gave Brits access to the best of Paula Deen's archives.
'Breakfast Breads' on Serious Eats
Even here in the States there's impressive doughnut variety. I grew up thinking that all stick shaped doughnuts were crullers, but the Serious Eats Doughnut Style Guide introduced me to the "Long John," a yeast-raised, frosted, bar-shaped doughnut that has become a popular vector for breakfast time bacon consumption.
In the winter, my quick bread repertoire too easy falls into the same old banana bread rut. Sure, I might jazz it up with chocolate chips or even some nuts, but at the end of the day I'm always dreaming about the day that blueberries and peaches are back in season. Luckily fate intervened and ended my boredom, specifically by throwing a bag of figs at my face.
Planning brunch for a crowd? Skip the flowers for the table and instead serve up an edible centerpiece. I'm not talking flora made of cantaloupe. Think sticky. Think gooey. Think Monkey Bread.
When Danish immigrants settled in Racine, Wisconsin in the late 1800s, they brought with them a tender, buttery, fruit or nut-filled pastry known as the kringle. While kringle is the Danish word for pretzel, these days kringles are typically formed in a large ring or rectangle. Ask a Wisconsinite about kringle and they'll likely have a story or two. When I appealed to my Wisconsin pals to school me in the ways of the kringle, one friend replied with clear directions: "Drive to Racine. Buy Kringle. Scarf down Kringle in car quickly, so as to avoid sharing."
Given the long ramp-up to the holidays, Christmas day always seems to be over in the blink of an eye. Just as I'm really getting my carol on, it's Christmas Eve. And then before you can say, "Socks? For me?" it's time to pack my presents into a suitcase and head on home.
Not everyone loves sweet things for breakfast. I know because I live with one of those people. I've seen the guy wake up and heat up frozen taquitos for breakfast. I've seen him despondently paw through our cabinets and shelves, rejecting my stash of sugary cereals, cinnamon raisin bread, and jam.
Taking home an absurd amount of apples always seems to be the unintended byproduct of going apple picking. It's incredible, really, how my family never anticipates the bags of apples we'll have after a trip to the orchard. After a leisurely day of strolling through the trees, stopping for some cider and doughnuts, and picking an apple here or there, we're suddenly lugging ten pounds of fruit to our car. That's when the recipe scheming begins, though we know perfectly well just what crisps, cakes, muffins, and strudels we want to make to use up our bounty.
The impetus for the recipe was my new found obsession with Black Pig Meat Company bacon. They dry cure the pork with brown sugar for up to 21 days, smoke it for 12 hours, then sell it in sinfully thick strips. I'm eating most of this bacon straight from the pan, but I couldn't resist cooking a few pieces, dicing them up, and tossing them into a fluffy muffin batter along with grated extra sharp cheddar cheese. The result is a cheesy, porky, salty muffin that has a hint of spice. And in case you're wondering, they're the perfect match for a plate of eggs.
Now that it's getting closer to fall, we're in the mood for those warming, soul-satisfying breakfast breads that fill your kitchen with the delicious smells of cinnamon or pumpkin or sweet potato. This week in Share Your Sweets, you sent us zucchini bread and banana bread, cornmeal pound cake and strawberry quickbread.