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375 mL (11/2 cups) coarsely chopped
frozen cranberries
375 mL (11/2 cups) diced tart apples
Preheat oven to 218°C (425°F). Line 18
muffin cups with muffin liners or spray
generously with nonstick cooking spray.
For topping, combine all ingredients in a
food processor and pulse to coarsely chop up
ingredients into a crumble mixture. Set aside.
For muffins, blend butter and sugars,
then add eggs and vanilla, and blend until
smooth. Stir in flour, salt, cinnamon, baking
soda and baking powder, adding orange juice
and buttermilk as you do, and mix until batter
is smooth. Fold in cranberries and apples.
Chill batter 15 minutes. Using a large
ice-cream scoop, deposit very generous
amounts of muffin batter in each cup. Mound
as much topping as you can on top of each
muffin. (If it falls off, just put it back on.)
Place in oven on a shelf in the upper
third of oven. Reduce heat to 204°C
(400°F). Bake 20 to 22 minutes until
muffins are nicely browned and spring
back when gently pressed.
Makes16 to 18 large muffins.
Hungarian Scalloped Potatoes
I got this recipe years ago from a cousin
who made it to please her Hungarian-born
husband when they were first married. It is
simply outstanding.
8 to 10 red-skinned potatoes,
boiled and cooled
Salt, pepper and paprika to taste—be
generous with pepper and paprika
2 large, spicy, dry sausages
(about 250 mL (1 cup), diced)
250 mL (1 cup) sour cream or yogurt
125 mL (1/2 cup) unsalted
butter, melted
4 to 6 hard-boiled eggs, crumbled
or sliced, optional
125 mL (1/2 cup) freshly grated
Parmesan cheese
4 scallions, minced fine
250 mL (1 cup) shredded
cheddar cheese
250 mL (1 cup) milk
Bread crumbs and/or additional
Parmesan for dusting
Prepare potatoes, drain, cool and slice.
In a large casserole, layer sliced potatoes.
Over each single layer sprinkle salt, pepper
and paprika generously. Toss on some of
the sausage, dollops of sour cream, melted
butter, hard-cooked eggs, Parmesan
cheese and scallions.Sprinkle final layer
with cheddar cheese, paprika and bread
crumbs and/or Parmesan; pour milk
through gaps in dish (the milk will keep
the dish moist).
Bake at 176˚C (350˚F) for about 45
minutes. Let rest 10 minutes before serving. Freezes well, or make a day ahead
and bake as required.
Serves 8 to 10
Scrambled Eggs with Brie
10 eggs
125 mL (1/2 cup) water
Salt and pepper
Butter for pan
250 mL (1 cup) Brie, cut in
small pieces
Shavings of Asiago or
Parmesan cheese
Chopped parsley
Preheat broiler. Whisk together eggs
and water, and add some salt and pepper to
taste. Heat butter in a large skillet on
medium heat. Add eggs and cook until
almost done. Sprinkle with Brie and place
pan under broiler (lower rack) and cook
until eggs begin to colour—maybe 2 or
3 minutes.
Dust with parsley and Asiago shavings,
and serve on a warmed platter (use a trivet
to protect your table.
Serves 5 to 6
Mother’s Day
Tea Tisanes
This is a wonderfully soothing, company-style tisane.
Several tea bags of fruit teas
(chamomile, berry, orange, cranberry,
passion fruit, etc.)
Boiling water
Slices of orange, mandarins or
clementines
Honey
Brew tea bags in boiling water and let
simmer. Pour into fancy teacups and garnish with a thin slice of orange. Offer with
honey on the side.
A professional pastry chef, freelance food
writer and author of A Treasury of Jewish
Holiday Baking (Doubleday, 1998),
Montréal resident Marcy Goldman also
hosts the online magazine Baker Boulanger (www.betterbaking.com).
