In Sweden, Shrove Tuesday is marked by eating a traditional pastry, called semla or fastlagsbulle, a sweet bun filled with almond paste and whipped cream. Originally, the pastry was only eaten on this day sometimes served in a bowl of hot milk. Eventually the tradition evolved to eat the bun on every Tuesday leading up [...]
Continue reading about shrove tuesday in scandanavia: semlas
In other cases of discussing religious fasts (Islam, Judaism) I posted more about the fast itself because this is, after all, a feature about breakfast and fast breaking traditions. In the case of the Christian Lenten Fast, the big meal doesn’t so much break the fast as much as it precedes the fast. The day [...]
Continue reading about religious fasts: before the christian lenten fast – shrove tuesday
Up to the 16th century breakfast consisted of bread, salted fish and ale – so what’s new ? Kippers are the result of smoking herrings. Try and get your kippers from a good smokehouse. A little effort in finding good kippers will be rewarded tenfold in the flavour. Telling the difference between real and dyed [...]
When we were in Ireland, I had a breakfast that included the wonderful Irish oak smoked salmon. In this country you can get this same type of cold smoked salmon at the supermarket from Nova Scotia, Scotland, Norway, and other places. As I have been doing this this month I have come across a lot [...]
Eggs are back on the menu. It turns out that they have 22% less cholesterol than was once reported. Skeptical? So am I. I still use egg substitutes and egg whites in most recipes that call for whole eggs, most of the time. Though some times a whole egg is still just the thing … [...]
Did you know that the American Heart Association recently raised a healthy person’s allowance of eggs from 3 per week to 4 per week? This is because more sophisticated testing showed that eggs actually have 22% less cholesterol than previously thought. In fact, according to the American Council on Science and Health, healthy people can [...]
This is the Hot Raspberry Syrup for the Perfect Waffle from the CIA.
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We have been enjoying waffles at our house for the last couple of weeks. I started with the basic Bisquick recipe, then I pulled out some of my old cook books. I tried one from a reprint of the Original Fannie Farmer 1896 Cookbook. I found this one on the Culinary Institute of America’s site. [...]
Continue reading about the perfect waffle from the cia (culinary institute of america, that is)
The Culinary Institute March 21, 2006, 2:55PM HYDE PARK, N.Y. – A day that begins with a crisp, golden waffle is destined to be good. The aroma alone has the power to perk up the sleepiest of mornings. The Culinary Institute of America’s ultralight waffles, made from a few basic ingredients, are equally delicious hot [...]
Continue reading about the perfect waffle: making a crispy, golden, airy griddlecake
This Sweet Dairy Noodle Kugel has old fashioned flavor. It is a great brunch dish, when served with bagels and spreads. It is also the perfect dish to serve at the end of a fast such as Tisha B’Av or Yom Kippur.
Continue reading about breaking the yom kippur fast: cottage cheese noodle kugel (dairy)
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