Pancakes

Light and fluffy pancakes!! Perfect for weekend brunches; especially with fresh fruits.

» Ingredients

• 2 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 2 cups (10 oz) unbleached all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1-2 teaspoon vegetable oil

» Instructions

1. In a bowl whisk the egg, then whisk in buttermilk and melted butter .
2. In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt to combine. Make a well in the center, pour in the buttermilk mixture, whisk very gently until just combined (a few lumps should remain). Do not overmix.
3. Heat a 12-inch nonstick skillet over medium heat for 4 to 5 minutes. Add 1 teaspoon oil and coat the bottom evenly. Ladle ¼ cup of the batter onto the skillet; repeat on two more spots. Cook the pancakes until large bubbles begin to appear. Flip the pancakes and cook until golden brown on the second side.
4. Repeat with the remaining batter, using the remaining vegetable oil only if necessary.

» Makes about 12 4-inch pancakes

» Adapted from The New Best Recipe

» Notes

• If you don't have buttermilk, you can replace it with 2 cups of milk plus 1 tablespoon of fresh lemon juice.Whisk them together in a bowl, and let it thicken for at least 10 minutes.
• The key is to have the pan properly heated. Do not attempt to heat the pan in higher temperature. I usually lower the heat a bit as I go along.
• To test when the pan is ready: place 1 tablespoon of batter into the pan, after 1 minute, it should be golden brown.)

Tiramisu

I used to like to order tiramisu whenever it's on the menu. I realize everyone makes them a little different. If you had had bad tiramisu, don't be despair, there could be a version that you like!

I don't like tiramisu that's too soaky or too much alcohol flavor. So when my friend Michelle gave me this easy-to-make recipe, everything just seem perfect... until I went to Paris last year, where I had the best tiramisu ever! Now I'm still seeking that perfect recipe. (Sorry Michelle!)



» Ingredients

• 8 oz Mascarpone cheese
• 3 eggs, separated, at room temperature
• 1 tablespoon caster sugar or regular cane sugar
• 1 cup strong black coffee, cool down
• ½ cup Kahlua or other coffee-flavored liqueur
• pinch of sugar and cream of tartar (optional)
• 24-30 Italian sponge fingers savoiardi or lady fingers
• 2 tablespoons cocoa powder or 3 oz shaved bittersweet chocolate

» Instructions

1. In a large bowl, beat egg yolks, sugar and mascarpone cheese with an electric mixer until evenly blended and creamy. Add 2 tablespoons of kahlua and 2 tablespoons of coffee, beat until mixed well.
2. In another bowl, whip egg whites to soft peaks, add pinch of sugar and cream tartar (optional) then whip until stiff peaks.
3. Fold egg white into the mascarpone mixture until evenly incorporated. (Use as few strokes as possible.)

4. Mix the remaining kahlua and coffee together in a shallow dish. Dip the lady fingers in the mixture one at a time for about two seconds. Place the soaked lady finger in the container until it covers up the base. Pour the mascarpone mixture on top of the lady fingers layer. Make another layer of lady fingers then top another layer of mascarpone mixture. (Total of four layers.)
5. Cover and refrigerate for 8 hours or up to 24 hours. Just before serving, sprinkle cocoa powder or shaved bittersweet chocolate on top. Serve chilled.

» Serves 8-10

» Notes

• It works best with a 8x8" glass pan in which fits 12 lady fingers in one layer. (The lady fingers I bought comes with 24 pieces.)
• You can be creative and use glass cup to make each individual serving.

Smoked Salmon Eggs Benedicts

I love smoked salmon and love poached eggs; therefore I love this. I usually make a baby spinach salad to go with it.

» Ingredients

• 2 English muffins, halved
• 4 oz smoked salmon
• 4 poached eggs
• hollandaise sauce (2 egg yolks)

» Instructions

1. Make hollandaise sauce.
2. Toast the English muffins.
3. Make poached eggs.
4. Assemble the smoked salmon on top of the halved English muffin, then carefully place a poached egg on top.
5. Generously add hollandaise sauce on top.

» Serves 2

» Variations

• Original Eggs Benedict: replace smoked salmon with 4 pieces of quarter-inch thick Canadian bacon. Pan fry bacon until browned.
• Eggs Florentine: Replace smoked salmon with 2 cups of baby spinach, blanched.
• English muffins can be replace with biscuits or any types of bread (that you like) that cut to thick pieces.

Poached Eggs

» Ingredients

• eggs (1 to 4 eggs per batch)
• 1 teaspoon salt
• 2 tablespoons white distilled vinegar

» Instructions

1. Fill a large sauce pan with about two inches of water; add salt and vinegar; bring to boil.
2. Crack each egg into a small cup.
3. Lower (the rim of) the cup to the surface of water then slide the egg into the water. Repeat if poaching more than one. Avoid crowding them together.
4. Cover and let the water come to a boil again. Then remove from heat. About 6 minutes for half cooked eggs.
   

Hollandaise Sauce

This version is on the lighter side, less butter, much less. You can use as much as 4 tablespoons of butter per egg yolk; but I tried 2, and it tastes yummy. So I will go with that.

This sauce is a must for eggs benedict.

» Ingredients

• 2 egg yolks
• 1 tablespoon of lemon juice
• 4 tablespoons of water
• 4 tablespoons unsalted butter, melted
• 1 teaspoon of salt
• pinch of cayenne (optional)
• fresh ground black pepper (optional)

» Instructions

1. Whisk egg yolks with lemon juice and water.
2. Set on top of a double boiler with simmer water. Whisk continuously until thicken. (Don't over cook!)
3. Turn off the heat, whisk in one tablespoon of butter at a time.
4. Season with salt, cayenne, and black pepper. (Add more water if too thick.)

» Makes about 1.5 cups; serves 4 egg benedicts (for two people)