Sometimes quiche is the perfect supper. It is almost always the perfect lunch, and better yet the perfect brunch. Asparagus and Tomato Quiche is an answer for any meal. Serve it with a lemony salad and you have yourself an elegant and satisfying meal. Add a glass of wine and now you are just plain classy.
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Christmas Stollen is a German holiday sweet bread made with eggs, milk, and butter. It is studded with nuts and candied fruit and then wonderfully coated with powdered sugar. Often it is filled and baked with a rope of marzipan in the center. This is the traditional Christmas bread whose shape is said to represent the swaddled Christ child.
I make a slightly lighter version of Christmas Stollen with a Midwestern twist that is seriously just as awesome as the traditional German Stollen but not quite as dense. I find commercial candied fruits to be way too sweet for my taste. I swap out the standard candied fruits and raisins and use a more regional blend of dried fruits and nuts such as cherries, locally produced cranberries and currents.
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Peaches are finally in season! It’s that rare time of year when you can bite into a ripe peach and the juice runs down your chin. Love that. Who doesn’t love peaches? Besides the pure and simple joy of eating a whole perfectly ripe peach, there are also some great options to make with peaches for breakfast. See my blog from last week when we put them into overnight oatmeal. This week I’m doing peach crepes!
My kids love crepes. When there is a choice between the standard fave of chocolate chip pancakes and having homemade crepes…crepes will always win. Today I’m going to fill crepes with the wonderful fresh peaches I have sitting on my counter! When fresh peaches are ripe and in season, these caramelized juicy peaches make an excellent filling rolled up in fresh homemade crepes.
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Overnight oatmeal in glass mason jars is the perfect breakfast food for busy people. It is made the night before by combining all the ingredients into the jar and simply placing in the refrigerator overnight. It makes the rush to get out in the morning so much easier. Just open the refrigerator, and there it is, a healthy and quick breakfast waiting for you!
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It’s nearing the end of mulberry season here, which is usually the middle of June through early July. But this year’s rainy and cooler months of May and June have pushed the season slightly later this year.
I love making scones, which are a great breakfast treat when fresh berries present themselves. One drawback to most scone recipes is I rarely have fresh buttermilk in my house. This recipe uses plain yogurt in place of the buttermilk, which provides the same tangy flavor of the buttermilk without the special trip to the store.
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