The day after Thanksgiving is one I have to plan for, too. Some of the family sleeps over, some are coming back and there are a lot of hungry grandchildren waiting for breakfast. They like to hit the malls and do some preliminary shopping while anticipating the leftovers for dinner. So not to disappoint them while sending them onward fortified, I try to have several things on hand, along with the normal eggs and toast, that they can enjoy after making their way to the kitchen.
Here are some of my choices for a breakfast menu. You might find them enticing and useful too:
BREAKFAST COFFEE CAKE
TOPPING:
1 CUP WALNUT PIECES – chopped
2/3 CUP FLOUR
1/3 CUP SUGAR
1/3 CUP LIGHT BROWN SUGAR – packed
2 TSP CINNAMON
¼ TSP NUTMEG
1 TSP KOSHER SALT
5 TBS BUTTER- unsalted, melted
Line a baking sheet with parchment paper or wax paper and set aside. In a medium bowl, stir together, walnuts, flour, sugars, cinnamon, nutmeg and salt. Stir it just enough to form little clumps. Carefully sprinkle the topping onto the baking sheet and refrigerate while making the cake.
CAKE:
½ STICK BUTTER – unsalted plus extra for pan
1 CUP SUGAR
2 EGGS – room temperature
2 CUPS FLOUR
1 TSP BAKING POWDER
1 TSP BAKING SODA
1 TSP KOSHER SALT
1 CUP SOUR CREAM
½ CUP YOGURT
Butter the interior of a 9-inch cake pan and pre-heat oven to 350º.
In the bowl of an electric mixer using the whisk attachment, beat the butter and sugar together, on medium-high speed, for about 8-9 minutes, until light and creamy. Scrape down the inside of the bowl occasionally while beating to make sure all is incorporated. Lower the speed and add the eggs, one at a time.
Sift together the flour, baking powder and baking soda. In a separate bowl, whisk together the salt, sour cream and yogurt until very smooth. With the mixer on low, alternate adding the flour mixture and the sour cream mixture to the butter-cream mixture. Again, scrape down the sides of the bowl to make sure everything is well combined.
Transfer the batter to the prepared baking pan, tapping it gently on the countertop to make sure it is evenly distributed and free of air bubbles. Remove the topping from the refrigerator and sprinkle all over the top of the cake, breaking up any very large clumps.
Bake for 55-60 minutes or until a cake tester comes out clean. Cool in pan for 15-20 minutes before carefully removing it. If you can, make a sling with buttered parchment paper by lining the pan and leaving a 3-inch overlap on each side. Use the sling to remove the cake from the pan without disturbing the topping too much. Or you can just cut into squares and serve from the pan.
Another offer may be my easy Oven Pancake.
I like to make this with apples, but you can use peaches, or pears too at different times of the year.
OVEN PANCAKE:
½ Stick Butter – unsalted
4 Generous Cups Tart Apples – peeled and diced
3 Tbs Light Brown Sugar – firmly packed
1 Tsp Cinnamon
Pinch of Nutmeg
Pinch of Salt
Juice of Half of a Lemon
4 Eggs – slightly beaten
1 Cup Milk – whole
1 Cup Flour – all purpose
1 Tsp Vanilla
Confectioners’ Sugar – for dusting
Preheat oven to 425º and place oven rack in lower third of your oven.
When the oven is heated, place a large baking dish in the oven. This can be a dish that is at least 12” in diameter or a 9”X13” casserole dish. Whichever is handy.
In a large pan, melt 2 Tbs of the butter, add the apples and cook until just tender, stirring them around frequently. Sprinkle the brown sugar overall, add the lemon juice, cinnamon, nutmeg and stir well until all combined and the apple are glazed with the sugar.
Carefully remove the dish from the oven, add the remaining butter and swirl around to cover the bottom and sides of the dish. Spread the apple mixture all over the bottom of the dish.
In a separate bowl, whisk together the eggs, milk, flour, vanilla and salt until well combined. Carefully pour this mixture over the hot apple mixture. Return the dish to the oven and bake for 20 – 25 minutes until the pancake is all puffed up and a nice golden brown. Sprinkle with the Confectioner’s sugar and serve immediately while still piping hot.
After most of the family has scattered either to go to work, shop, or visit , we will all gather again. The entire leftovers from Thamksgiving will be spread out buffet style. Charlie will bake a special bread and we all make our own specialized paninni, load our plates up again with all the Thanksgiving sides and then indulge in dessert. It’s Thanksgiving all over again at our house!
Hope your Thanksgiving was memorable.
BUON MANGIATA!
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