Blueberry Blast

By Brianne Harrison

I’m a sucker for pancakes on the weekend, but I was having trouble finding a good “from scratch” recipe. Most of the cakes I ended up with went tough seconds after they came out of the pan, or they ended up too flat. I wanted a fluffy stack of pancakes that’d soak up a nice helping of maple syrup. And then, I found a recipe for good old fashioned pancakes and my search was officially over.

The pancakes in this recipe come out moist and fluffy every time, and they’re good for snacking on even hours after they’re cooked. This past weekend, I had a little fun with the master recipe and started playing with it. The results were particularly memorable.

Blueberry Whole Wheat Pancakes
1 ½ cups white whole wheat flour
3 ½ tsp baking powder
1 tsp salt
1 T white sugar
½ tsp cinnamon
pinch of cloves (optional)
1 c fresh or frozen blueberries
1 ¼ c milk
1 egg
3 T butter, melted

Sift the flour, baking powder, salt, sugar, cinnamon and cloves into a large bowl. Make a well in the center and pour in the milk, egg, and melted butter. Mix thoroughly, until smooth. Stir in the blueberries.

Heat a griddle or frying pan over medium heat. Grease lightly if necessary. Scoop the batter onto the griddle or pan, using about ¼ cup for each pancake. Cook until browned on both sides (unlike most pancake recipes, these pancakes don’t start to bubble on top, so don’t wait for that or they’ll burn).

Cooked pancakes can be kept warm in a 200 degree oven. Serve plain or with a good-quality maple syrup.

Quick Tip: White whole wheat is a bit sweeter than regular whole wheat, which can be a little bitter. If you can’t find white whole wheat, you might want to make these with ¾ cup whole wheat flour and ¾ cup white flour, mixed.

Healthy Roundup:
Whole wheat flour is a rich source of B-vitamins, vitamin E, and protein. It also contains more trace minerals and dietary fiber than regular white flour.

Blueberries are high in antioxidants such as vitamins C and E. In fact, they’re among the fruits with the highest antioxidant activity. Certain studies have also suggested that regularly eating blueberries may slow aging (specifically, age-related loss of mental capacity), and researchers at Rutgers University have identified compounds in blueberries that promote urinary tract health and reduce the risk of infection. There’s also some speculation that blueberries may raise your metabolism.

Cinnamon has been said to lower blood sugar, triglycerides, LDL, and cholesterol in people with type 2 diabetes. Cinnamon is also a rich source of antioxidants; can stop the growth of bacteria, fungi, and yeast; and has anti-clotting and anti-inflammatory properties. Talk about a super spice!

French Toast: It's What's for Dinner

By Pat Tanner

I grew up one of seven children in a working-class Roman Catholic family. That meant that (1) we observed the Lenten restrictions on eating meat and (2) money was always tight. These two onerous-sounding facts came to mean, much to my childish delight, that at this time of year we often had pancakes or French toast for dinner. It is a tradition I still maintain even though my religious practices and my circumstances have changed substantially.

This version of French toast is my latest, greatest find. Not only is it delicious and simple to make, it relieves the cook from having to be at the stove flipping and serving individual pieces. It is equally good for breakfast, brunch, or dinner. I can’t recall ever eating pancakes or French toast for lunch, but I suspect that works, too.

MARBLED FRENCH-TOAST MUFFINS WITH PECANS AND APPLE BUTTER
Source: Georgia Pecan Commission
Makes 8 Muffins

16 slices cinnamon raisin bread
2 large eggs
1 cup milk
1/4 teaspoon salt
1/4 cup brown sugar
1 cup chopped pecans
8 tablespoons prepared apple butter
Confectioners’ sugar
Maple syrup
Whipped cream (optional)

1. Heat oven to 375 degrees. Line eight 3-inch muffin pan cups with large foil muffin cup liners.

2. Tear bread into small bite-size pieces. In a large bowl, beat the eggs, milk, and salt until blended. Add bread pieces and toss well to moisten evenly. Sprinkle brown sugar and pecans over all and toss again lightly to distribute.

3. Spoon some of bread mixture into bottom of each lined muffin cup, filling each cup about 1/3 full. Spoon 1/2 tablespoon apple butter on top of each. Spoon another portion of bread mixture on top to fill each muffin cup about 3/4 full. Spoon remaining 1/2 tablespoon apple butter on top of each and finish with remaining bread mixture; mound it to generously fill each cup. Lightly press down on mixture in each muffin cup to pack firmly.

4. Bake muffins 20 minutes or until firm, golden brown, and slightly springy in the center. Sprinkle with confectioner’s sugar and serve warm or at room temperature with maple syrup and, if desired, a dollop of whipped cream. (Note: muffin cup liners can be removed easily if muffins are cooled to room temperature.)

Eating Out Without Breaking the Bank

By Millicent K. Brody

Maybe its’ been a while since you’ve been out to dinner with friends. Secretly, you’re craving a meal in a restaurant, but your budget and wallet are screaming, “NOT YET!”

“Well, why not?” says I. You can do it! Change your dining patterns. Instead of going to dinner, meet for breakfast.

Most neighborhood diners offer daily breakfast specials. If that doesn’t work, head over to Mama’s Caboose in Berkeley Heights for a hunk of Kim’s delicious sour cream coffee cake with apricots and a cup of illy coffee. Or stop by Culinary Creations in Hillsborough for one of Andrew Pantano’s breakfast specials. Visit your local bagel place. Grab a table, order a bagel with lox and a smear of cream cheese with tomato and onion, and a cup of coffee. Livingston Bagel in Livingston offers all you’d ever want to eat for breakfast. You take your place on a queue, place your order, and pay for exactly what is on your tray. That way, YOU are in control of YOUR bill.

Dinner options could easily begin with drinks and hors ‘d'oeuvres at your house. Then on to a restaurant where you may order several appetizers, dessert, and coffee. Or, you could easily share a couple of appetizers, an entree, an order of pasta, one dessert, and coffee. Or simply, go out for dessert and coffee. If you’re wandering around Westfield, stop in at the Chocolate Bar. Not only will you love a cup of Neil’s Belgian hot chocolate and a dish of his house-made gelato, you’re sure to enjoy the art of dining out.

TIPS
$$$$: Consider asking for separate checks. Although this practice is not exactly in vogue today, it's certainly acceptable.

Breakfast at the Blue Rooster

By Pat Tanner

In these, the statistically snowiest weeks of the year, my thoughts turn to breakfast; specifically, the warm, comforting, stick-to-the-ribs (and other interior regions) varieties. In truth, breakfast is my favorite meal year round, and I happily eat breakfast foods any time of day.

So it’s no wonder I have fallen head-over-heels for Cranbury’s Blue Rooster Bakery & Café, which opened last fall in a pretty Victorian house on Main Street in that quaint old town. Owners Karen and Bob Finigan say their bakery/café/gourmet take-out shop was inspired by those in Ireland, where they lived for several years. The “Rooster” serves breakfast, lunch, and afternoon tea in two sunny, beautifully appointed dining rooms.

On my first visit I was immediately drawn to the hot cereals - oatmeal, porridge, and Vermont multigrain - served with warm milk, brown sugar or honey, and raisins or dried cranberries. But then I spotted the full Irish breakfast – authentic in its eggs, bacon, breakfast sausage, tomato, beans, toast, and white and black pudding. (If you have to ask, you probably won’t want it). I couldn’t make up my mind so am mildly embarrassed to confess I had both porridge and the full Irish deal. Plus I took home a sticky bun.

Breakfast is served seven days a week. The menu encompasses eggs done every which way; French toast; pancakes; fruit salad, parfait, and smoothies; and assorted pastries, including scones and brioche. And there are daily specials, which lure me in like a (very cold) moth to a (very warm) flame.

BLUE ROOSTER BAKERY & CAFÉ, Cranbury, blueroosterbakery.com

Two other personal faves for breakfast fare:

THE FLAKY TART, Atlantic Highlands (see my food blog of March 14, 2008)
ANTHONY DAVID’S, Hoboken, anthonydavids.com