Weekends are a perfect time to make big breakfasts and invite guests. These are leisurely, two-pots-of-coffee sorts of breakfasts that do not end until nearly lunchtime.
The trick is to keep the recipe preparation pretty simple, and much of the work can be done the night before.
ROSTI POTATOES WITH SMOKED TROUT
Preparation time: 35 minutes
Cooking time: 30 minutes
Yield: 6 servings
2 pounds russet potatoes, peeled, cut into 2-inch chunks
1/2 teaspoon each: salt, freshly ground black pepper or to taste
1 tablespoon Dijon mustard
6 ounces smoked trout fillet, skinned, flaked
1/2 cup chopped green onions
2 teaspoons olive oil or vegetable oil
1 teaspoon butter
Horseradish cream, recipe follows
1. Heat oven to 425 degrees. Cut out a 10-inch circle of parchment paper or aluminum foil and spray one side with non-stick cooking spray.
2. Place potatoes in large saucepan, cover with cold water and add salt to taste. Cover; heat to a boil. Drain potatoes and refresh under cold water after water reaches a full boil. (Potatoes will not be fully cooked.) Pat dry.
3. Grate potatoes (a food processor fitted with grating disc works well); place in large bowl. Add mustard, salt and pepper; toss to combine. Gently mix in smoked trout and green onions.
4. Heat oil and butter over medium heat in 10-inch cast-iron or other oven-proof skillet. Spread fat evenly over bottom and about 1 inch up sides of skillet using pastry brush. Add potato mixture; press firmly into large pancake. Place paper or foil circle, sprayed-side down, directly on top of potatoes. Transfer skillet to oven; bake until potatoes are golden on bottom, about 30 minutes.
5. Remove paper or foil circle; use a thin metal spatula to loosen bottom and sides of rosti. Invert a serving plate over skillet. Grasping skillet and plate (protect hands with oven mitts), invert and unmold rosti. Cut into wedges and serve with horseradish cream.
For horseradish cream: Whisk together in a small bowl 1/4 cup each reduced-fat sour cream and non-fat plain yogurt, 1 tablespoon prepared horseradish and ground black pepper to taste.
Nutrition information per serving:
Calories ……. 215 Fat …………. 4 g Cholesterol .. 25 mg
Sodium …… 250 mg Carbohydrates .. 32 g Protein ……. 11 g
ORNMEAL WAFFLES
Preparation time: 15 minutes
Cooking time: 3-4 minutes
Yield: 12 four-inch waffles
1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal, preferably stone-ground
2 teaspoons baking powder
1/2 teaspoon each: baking soda, salt
2 large eggs, separated
1 1/2 cups plain non-fat yogurt
1 tablespoon vegetable oil, preferably canola
1 teaspoon pure vanilla extract
1/4 cup sugar
Apple butter topping, recipe follows
1 cup pure maple syrup
1. Heat waffle iron. Stir together flour, cornmeal, baking powder, baking soda and salt in medium bowl.
2. Whisk egg yolks, yogurt, oil and vanilla in separate bowl. Add to dry ingredients and stir just until moistened.
3. Beat egg whites in mixing bowl of an electric mixer until soft peaks form. Gradually add sugar, beating until stiff and glossy but not dry. Whisk one-quarter of the beaten whites into batter. Fold in remaining whites.
4. Lightly oil hot waffle iron. Ladle in enough batter to cover two-thirds of surface. Close iron and cook until waffle is done. Repeat with remaining batter. Serve with apple butter topping and maple syrup.
For apple butter topping: Gradually beat 1/2 cup apple butter into 2 tablespoons softened butter. (The consistency may appear somewhat separated, but the topping will melt evenly over hot waffle.) Add 1 teaspoon pure vanilla extract and 1/4 teaspoon ground cinnamon.
Nutrition information per serving:
Calories ……. 495 Fat …………. 9 g Cholesterol .. 80 mg
Sodium …… 520 mg Carbohydrates .. 97 g Protein ……. 10 g
