Archive for Wednesday, November 8, 2006

KTKA morning show staffers fix breakfast on ‘Jayni’s Kitchen’

November 8, 2006

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Join "Jayni's Kitchen" this week for "'Good Morning, Kansas!' Breakfast Recipes with KTKA'S Jessica Lovell & Blake Smith."

The duo from Channel 49's (Topeka) morning show will prepare the following recipes with Jayni Carey: CrÃme Brulee French Toast with Drunken Peaches, Eggs Benedict and Hearty Whole-Wheat Biscuits.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

CrÃme Brulee french toast w/ drunken peaches

1/2 cup unsalted butter

1 cup brown sugar, packed

2 tablespoons dark corn syrup

8 slices white bread

5 large eggs

3/4 cup milk

3/4 cup heavy cream

1 teaspoon vanilla extract

1/4 teaspoon salt

2 teaspoons Grand Marnier or Cointreau

Drunken Peaches:

1 quart sliced peaches

1/4 cup sugar

1/4 cup Grand Marnier or Cointreau

Butter an 11-by-15-inch baking dish. In a small saucepan, heat the unsalted butter, brown sugar and corn syrup over low heat, stirring until the butter and sugar is completely melted. Pour the mixture into the baking dish. Place the bread slices on top of the mixture in one even layer, squeezing the edges slightly to make the bread fit.

Place the eggs, milk, cream, vanilla, salt and 2 teaspoons of Grand Marnier in a mixing bowl and whisk to combine. Pour the mixture evenly over the bread. Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight.

Drunken Peaches: Combine the sliced peaches, sugar and 1/4 cup of Grand Marnier in a bowl. Cover and refrigerate for 2 hours or more.

When ready to bake the French toast, let it stand at room temperature for 20 minutes before baking. Bake uncovered in a 350-degree oven for 30 to 35 minutes, until the French toast is golden and puffed.

Top servings of the CrÃme Brulee French Toast with the Drunken Peaches and serve immediately. Serves 4.

- Recipe by Blake Smith

Eggs benedict

6 eggs

1 tablespoon white vinegar

3 larger English muffins

1 tablespoon olive oil or vegetable oil

6 ham slices, 1/8-inch thick

1 1.25-ounce package hollandaise sauce mix, prepared according to package directions

2 tablespoons chopped fresh chives

12 fresh strawberries

Bring a large pot of water (about 6 inches deep) to a gentle boil over medium-high heat. Add 1 tablespoon of white vinegar. Carefully break one egg into a small bowl or custard cup and slip it into the boiling water. Repeat quickly with a second egg. (Poach only 2 or 3 eggs at a time for best results.) Cook the eggs for about 3 minutes, until the whites are set and the yolks begin to thicken. Remove the poached eggs from the water with a slotted spoon and drain briefly while poaching the remaining eggs.

Split the muffins in half. Place them on a baking sheet, cut side up, and toast under the oven broiler until golden. Heat the oil in a large skillet over medium heat. Add the ham slices and brown lightly on both sides. Prepare the hollandaise sauce as directed.

To assemble, place the ham slices on the toasted muffin halves. Top each with a poached egg. Pour 1 or 2 tablespoons of Hollandaise sauce over each and sprinkle chopped chives on top. Garnish each plate with two strawberries. Serve immediately. Makes 6 servings.

Tip: To save time, toast the muffins, brown the ham and prepare the hollandaise sauce while the water is heating.

- Recipe by Jessica Lovell

Hearty whole wheat biscuits

1/2 cup whole wheat flour

1/2 cup unbleached white flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup toasted wheat germ

1/4 cup sesame seeds

3 tablespoons chilled butter, cubed

6 to 7 tablespoons milk

In a mixing bowl, combine the whole wheat flour, unbleached flour, baking powder, salt, wheat germ and sesame seeds. Using a pastry blender, cut the butter cubes into the dry ingredients until the mixture is crumbly. Slowly add the milk, stirring just until combined.

Place the dough onto a lightly-floured surface and knead lightly, just until the mixture is combined. Pat the dough into a circle and, using a rolling pin, roll the dough to 1/2-inch thickness. Cut the dough into biscuits with a 2 1/2-inch biscuit cutter. Re-form the remaining dough to cut into more biscuits. Place the biscuits on a baking sheet and bake in a 450-degree oven for 12 to 14 minutes. Makes 6 biscuits.

Option: For thicker biscuits, double the recipe. Roll the dough to 1-inch thickness and cut as directed. Bake for 14 to 15 minutes. Makes 6 biscuits.

- Recipe by Jayni Carey

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