Rhubarb Coffee Cake

You know I love my rhubarb. The only thing that I don’t like about it is that the growing season for rhubarb in Connecticut is too short. I take advantage of the local harvest, including from my own garden, as much as I can. A lot of our guests here at the Scranton Seahorse Inn have asked for this recipe – even from some that didn’t think they liked rhubarb. The small chop on the rhubarb in this recipe doesn’t overwhelm but provides tasty tart bites. The combination of the wheat and all purpose flour provide a nice nutty aroma and flavor. I hope you enjoy this Rhubarb Coffee Cake recipe.

CAKE:

1 pound finely chopped rhubarb

2 tablespoons all-purpose flour

1 1/2 cups packed brown sugar

5 tablespoons butter, softened

2 large eggs

1 cup sour cream

1/2 teaspoon orange extract or 1 teaspoon fresh orange zest

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

STREUSEL:

1/4 cup turbinado sugar

1/2 teaspoon ground cinnamon

2 tablespoons chilled butter, cut into small pieces

1/4 cup chopped walnuts

1. Preheat oven to 375°.

2. To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.

3. Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.

4. Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Fold in rhubarb mixture. This is a thick batter. Spread evenly into a 9-inch square baking pan coated with cooking spray.

5. To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375° for 50 minutes or until a wooden pick inserted in the center comes out clean. Invert onto a cooling rack and cool completely. Cut into squares and enjoy.

National Pancake Day is March 3

I guess there’s a reason to celebrate something every day so why not pancakes too! Throughout the year we make variations on these crowd pleasing favorites. In fall and winter we serve gingerbread, pumpkin or apple pancakes. In the spring we’ll change it up to lemon ricotta and sometimes in the summer we’re making buttermilk and sweet corn pancakes. But our tried and true hit are fluffy classic buttermilk pancakes topped with berries and local maple syrup. Here’s our recipe for our version. Enjoy! Happy Pancake Day!

Ingredients

2 cups All Purpose Flour
1 tablespoons Granulated Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Table Salt
2 cups Buttermilk
2 Large Eggs
3 tablespoons Unsalted Butter
1/4 cup Sour Cream

Whisk together all dry ingredients in a large bowl and set aside.
Melt Butter and cool slightly
Whisk buttermilk into cooled butter and then whisk in the eggs and sour cream.
Make a well in the dry ingredients and add the wet ingredients. Use a large rubber spatula and fold together until just combined. Use a minimal amount of strokes – some lumps might remain. Let stand for at least 15 minutes – this will give the sour cream and baking soda time to react.
Pour 1/4 cup for each pancake onto a hot oiled skillet or griddle. When bubbles start to uniformly appear it’s time to flip. These pancakes will rise nicely so let them cook for at least 2 minutes on the second side. Don’t forget to use quality (LOCAL if available) syrup. Enjoy.

Cappuccino Biscotti w/ Hazelnuts & Chocolate Chips Recipe

Biscotti are easy to make and delicious with a cup of tea, coffee or milk any time of the day. Our cookie jar in the coffee lounge is always filled with cookies or biscotti and this recipe gets a lot of requests.

Ingredients:

3/4 cup (100 grams) peeled hazelnuts
2 cups (260 grams) all-purposeflour
1 cup (200 grams) granulated white sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup espresso or strong coffee, cooled
1 tablespoon milk
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F and place rack in center of oven. Place hazelnuts on a baking sheet and bake for about 15 minutes.

In a small bowl whisk together the espresso or coffee, milk, egg and vanilla extract.

In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking soda, baking powder, salt, and spices until combined. Gradually add the espresso mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 12 inches long and 1.5″ inches wide. Transfer the logs to a parchment paper lined baking sheet, spacing about 3 inches apart. Bake for about 35 minutes or until firm to the touch (logs will spread during baking). Remove from oven and place on a wire rack to cool for about 10 minutes.

Reduce the oven temperature to 300 degrees F. On a cutting board cut the logs crosswise on the diagonal into 1/2 inch slices. Arrange the slices on the baking sheet, and bake for 5 minutes or until they are pale golden. I personally like my biscotti a little softer than is the tradion. If you like yours real crunchy you can cook the sliced biscotti on each side for 5 minutes. Remove from oven and place on a wire rack to cool.

Optional: Die hard chocolate lovers can melt good bitter sweet chocolate over the logs as they are cooling and before slicing.

Makes about 36 biscotti.

Chocolate Fondue Recipe

There’s never any need to wait for a holiday to enjoy this chocolate feast. It’s a great treat to enjoy with friends while you linger at the table after dinner. And, while they are pretty, a fondue pot is not necessary. Make your fondue on the stove and when you are ready to serve pour it into a pretty bowl. When (if!) the chocolate gets too cool just reheat it. I’ve even used a microwave to reheat.

Choosing your dippers is the fun part. Use fresh fruits like bananas and strawberries, dried fruits like apricot and chunks of mango, lemony pound cake cut into cubes, marshmallows, and my favorite rice krispie treats. When arranged nicely on a platter and presented to family or guests you’ll instantly turn into a superhero. Provide plenty of wooden skewers so everyone can dip and dip and dip.

6 ounces semisweet or bittersweet chocolate. I use Callebaut bittersweet which is available in the specialty food aisle of most supermarkets.
3/4 cup half & half
2 tablespoons light brown sugar, optional
3 tablespoons butter, cut into small pieces
1 teaspoon vanilla extract (optional)
1 tablespoon of your favorite liqueur (such as Frangelico, Grand Marnier, Kahlua, Tia Maria, Amaretto, or a brandy) (optional)

Place the chopped chocolate in a medium sized heatproof bowl and set aside.

Combine the 1/2 & 1/2, sugar, and butter in a saucepan and place over medium heat. Bring just to a simmer, stirring often.

Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then stir gently until smooth. Whisk in vanilla extract and the liqueur until smooth and shiny.

Place the chocolate sauce in a fondue pot over a low flame or bowl and serve with your dippers.

Makes about 1 1/2 cups (360 ml).Preparation time15 minutes.

Quinoa Porridge Recipe

I think quinoa should get the most versatile food award for 2014. I giggle to myself as I read other foodie blogs when they have discovered how great quinoa is in sweet recipes because I’m on the other end of the spectrum as I begin to discover great new ways to use quinoa in savory recipes. I’ve been using quinoa in my signature granola, cookies, and pancake recipes for quite some time. And this time of year my quinoa breakfast porridge is very popular. It’s healthy, it’s gluten free and it’s vegan so what’s not to love? If you haven’t found a place for quinoa in your diet yet this porridge recipe is an easy and delicious way to start

For each serving:

1/2 cup quinoa, rinsed
1 1/2 cup almond milk (see my recipe for easy homemade almond milk)
1/4 teaspoon vanilla extract
1 dash cinnamon (or cardamon)
1/4 cup fresh seasonal fruit like chopped apples, pears or your favorite berry. Raisins work too!
1 handful of your favorite nut – almonds, peacans, or walnuts – toasted and coarsley chopped

Bring the quinoa, almond milk, vanilla, cinnamon to a boil, reduce the heat and simmer, covered until tender, about 15 minutes.
Mix in the fruit and top with toasted nuts.

Kale Smoothie

Breakfast is our favorite time of day. We make it our duty to serve things like pastries, pancakes and bacon. However, we do offer healthy choices at breakfast for our guests that want to enjoy something delicous at breakfast but don’t want to over do it. One of our most requested offerings is our Kale Smoothie. The recipe below is how I make it most days but keep in mind smoothie recipes have ingredients that are easy to swap with others. Feel free to use what ever your happen to have on hand.

Scranton Seahorse Kale Smoothie

2 handfuls of fresh kale washed and chopped.
1/2 chopped fresh chopped carrots
1 cup chopped fresh strawberries
1 cup fresh pineapple
1 pelled chopped apple
1 cup unsweetened unflavored almond milk
1 cup ice

The strawberries and pineapple should be frozen for at least an hour. What I do is package 1 cup of each the strawberries and pineapple in zip lock bags and when I’m ready to make a smoothie I’ve got them already chopped measured and frozen.

Combine all ingredients in a blender or smoothie machine and blend until smooth. Depending on your preference add more ice (or almond milk) to thin out the smoothie. I personally don’t like mine thick like a milk shake. You can keep the extra in a covered pitcher in the refrigerator for a couple days.

What’s your favorite smoothie recipe?

Apple Sour Cream Coffee Cake Recipe

When I was in pastry school one of the chef instuctors shared this recipe with our class. I’ve carried this fairly simple recipe with me for many years and it’s always a hit. When I make it at the inn I always get asked for the recipe. Use your favorite tart, fresh and locally grown apples for the best results.

2 sticks of butter at room temperature
2 cups sugar
4 eggs
1 T Vanilla Extract
4 1/2 cups all purpose flour
2 t baking powder
1 t baking soda
2 cups sour cream
5 peeled and diced apples

In a stand mixer with the paddle attachment cream butter and sugar on medium – high speed until light and fluffy. Add eggs one at a time – completely incorporating and scraping down the bowl and paddle with a rubber spatula after each addition. Don’t skip this step! Add vanilla.

Combine all dry ingredients and whisk to incorporate. Set the mixer to low and slowly add to butter and egg mixture until just combined.

Add sour cream and mix until smooth. Add apples until thoroughly mixed. Pour mixture in even amounts into three 8″ spring form pans that have been sprayed and lined with parchment paper. I suggest a struesal topping and you can use your own favorite recipe or here’s my easy nut free topping:

1 cup unbleached all-purpose flour
1 cup packed light brown sugar
4 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
pinch table salt
1 stick unsalted butter cut into pieces, softened but still cool

In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Spread evenly over each pan of batter.

Bake at 350F until golden brown and a test inserted into each pan comes out cleanly. About 1hr 10 minutes.

Hawaiian Waffles Recipe

Macadamia nuts and shredded coconut aren’t the only things that make this dish a summer time favorite. I serve a tropical salsa along side it to finish it off. Use whatever fruit is ripe and fresh at the supermarket. Some of my favorites include mango, pineapple, & kiwi. Don’t be afraid to try something different like starfruit or papaya to wow your family or guests.

For 6 Belgian Style Waffles

2 Large Eggs
1/2 cup melted butter
1 3/4 cups milk
2 cups all purpose flour
4 teaspoons baking power
1/2 teaspoon table salt
3/4 cup shredded coconut
3/4 cups coarsely chopped raw macadamia nuts

Whisk the eggs until foamy and then whisk in the butter and milk. Add the flour, baking powder and salt to the egg mixture and whisk until smooth. The batter should not be so thick that you cannot run your whisk through it. You can thin it out by adding a tablespoon or two of milk. Fold in the nuts and coconut. I like to let the mixture sit for 10 minutes before using.

Follow the instructions for your waffle iron to cook. But a general rule of thumb is when the steaming from the iron stops your waffles are done!

Tips:

Instead of maple syrup, which can overpower the flavors of the coconut and macadamia nuts, try a light or amber agave nectar.

Chop your fruit salsa into small bite size pieces just like a salsa and serve a heaping mound with each waffle.

Molasses Sugar Cookies

We try to keep the cookie jar in the coffee bar stocked. There’s a lot of midnight cookie monsters out there so this is a difficult task at times! We had a group of guests from Germany recently that begged me for my molasses cookie recipe. I wish I could say it was mine! This was passed on to me from my friend Liza who in turn got it from Jillifer’s Emporium, Great Barrington, MA. Enjoy!

Ingredients:

1 pound butter
1/2 tablespoon salt
3 cups brown sugar
3 large eggs
3/4 cup dark molasses
1/4 cup water
6 1/2 cups unsifted flour
1 tablespoon baking soda
1 tablespoon cinnamon
2 teaspoons ground cloves
2 1/4 teaspoons ground ginger

Cream butter, molasses, water, salt and brown sugar together.
Beat in eggs
Sift dry ingredients together and then add to creamed mixture.
Mix well
Refigerate for 24 hours.
Roll into balls (1″ diameter), then roll in granulated sugar

Bake for 15 – 18 minutes at 350 degrees – adjust time for convection ovens.

Yields approximately 3 1/2 dozen

Rhubarb!

I was delighted to see how great the rhubarb in our garden was looking this morning. When I see these big bright green leafy stalks it means two things – spring time & great tart breakfast treats. Some of the favorites at the inn are rhubarb upside down muffins, rhubarb crisp and my personal favorite – rhubarb sour cream coffee cake. I make this one with a combination of all purpose flour and wheat flour.

Here’s the recipe:

3 1/2 cups finely chopped rhubarb (about 1 pound)
2 tablespoons all-purpose flour
1 1/2 cups packed dark brown sugar
5 tablespoons unsalted butter at room temp
2 large eggs
1 cup sour cream
zest of one medium orange
2 teaspoons good quality vanilla extract
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Streusel:
1/4 cup turbinado sugar
1/2 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into small pieces
1/4 cup toasted & chopped walnuts

Preparation

1. Preheat oven to 375°.

2. To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.

3. Place brown sugar and 5 tablespoons butter in the bowl of a mixer; beat at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.

4. Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Fold in rhubarb mixture. Spread batter into a 9-inch square baking pan coated with cooking spray.

5. To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375° for 50 minutes or until a wooden pick inserted in the center comes out clean.