Lemon Souffle Pancakes and Blueberry Syrup

Its the weekend! That means leisurely breakfasts and an extra cup of coffee.

Don't go out for brunch on Sunday... make Lemon Souffle Pancakes and Blueberry Syrup. I think I originally saw this recipe in Sunset magazine. The souffle part comes from the extra step of beating the egg whites and folding them into the pancake mixture. Instead of heavy, dense pancakes, you get heavenly light, lemon-y bites!

We've tweaked the original recipe a bit to make the lemon taste stand out. Its even better if you have your own lemons, but if you aren't so fortunate, just pick fresh citrus from a local fruit stand, if possible.


Ingredients:

2 c. flour
2 T. sugar
1 t. baking soda
1/2 t. salt
1 c. fresh blueberries
1 fresh lemon (For a sweeter taste, pick a Meyer Lemon): from this you will need 1 T. grated lemon peel and 3-4 T. lemon juice
2 eggs (separate yolk from whites - you need both parts)
1 1/2 c. buttermilk
4 T. melted butter (divided)
1 c. maple syrup

For another interesting breakfast idea, check out this White Chocolate and Blueberry Pancake recipe!



Directions:

In a medium bowl, mix dry ingredients together and set aside.

Take the lemon and roll it gently on the counter, pressing firmly on the top. This will help release the juices. Before juicing the lemon, use a small grater and peel 1 tablespoon of the zest. Reserve. Cut lemon in half and use a juicer (or you can just squeeze over a small bowl) to get several tablespoons of juice.

Now, mix together the zest, lemon juice, egg yolks, buttermilk and 2 T. butter, melted.

In a deep mixing bowl, beat egg whites with a mixer on high speed until stiff.

Add buttermilk mixture to the flour mixture. Fold in egg whites.

Preheat a griddle to 350 degrees. Use cooking spray or butter to grease beforehand. Pour batter, 1/4 c. at a time into portions. Cook 2-3 minutes on each side. Watch carefully!

Over medium-low heat, combine 2 T. butter, maple syrup and blueberries. Heat about 3 minutes, stirring constantly. Serve blueberry syrup with lemon souffle pancakes and enjoy!

Crab Quiche

Forget what you might have read.... real men do eat quiche - at least if its our not-yet famous Crab Quiche! The egg-based pie dish is popular for brunch recipes. Perfect, of course, for the upcoming holiday weekend. Eggs and Easter go hand in hand.

Because we're using a pre-made pie shell, you'll save time and a lot of hassle. And the best part, is you can still take pride in making a main dish that tastes like you had it catered.

This recipe serves 6. If you are going to double it, be sure to use two separate pie dishes and crusts.

Ingredients:

Unbaked single 9-inch pie shell
2 T. butter, melted (divided)
1/2 pound fresh crab meat, drained (never, EVER use imitation crab!)
2 c. grated Swiss Cheese
1 2/3 c. whipping cream (not half and half)
4 eggs, lightly beaten
1 bunch green onions, diced
1 t. salt
1/2 t. pepper
1/2 t. nutmeg

(crab not your thing? Try the Spinach Quiche recipe in the following video instead)



Directions:

Put pie shell into a 9-inch pie dish, Trim and flute edges. Brush with 1 T. melted butter. Bake for 5 minutes at 425 degrees. Take out and allow to cool slightly.

Meanwhile, combine beaten eggs and whipping cream. Add nutmeg, salt and pepper.

Saute the green onions in remaining 1 T. butter for 3-4 minutes over medium heat. Remove and place into pie shell. Top with fresh crab, then swiss cheese. Pour egg mixture over top.

Bake at 375 for 35-40 minutes (watch closely for the last 5 minutes). There should not be any watery or runny mixture remaining at the end.

We love Crab Quiche with fresh salad greens. On Easter, enjoy a Mimosa or glass of champagne too.

Smoked Salmon Hash with Dill Sauce

Easter is on Sunday! What will you be serving at your house? I'm thinking Smoked Salmon Hash with Dill Sauce. Its the perfect brunch recipe. Of course, being from the Pacific Northwest, any dish with salmon is almost perfect. But even if you don't live near large bodies of water, you can find some pretty good smoked salmon at the store or online.

Ingredients:

2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
2 T. olive oil
1 red bell pepper, cored and cut into small bits
1/2 medium yellow onion, julienne cut
1/2 pound smoked wild-caught salmon, flaked and picked free of bones
6 T. fresh dill, minced (divided)
1/2 c. sour cream
1 t. fresh lemon juice
salt and pepper to taste

Directions:

In a medium saucepan, boil potatoes in 2-3 cups water for about 7 minutes until tender. Drain and set aside.

In a medium mixing bowl, stir together sour cream, lemon juice and 3 T of the dill. Season with salt and pepper.

Stir fry onion and pepper in the olive oil. Add potatoes and cook for 10-12 minutes until potatoes are golden and crispy. Add salmon and remaining dill to the mixture and cook for 2 more minutes. Add salt and pepper to taste.

Transfer mixture to plates and drizzle with sour cream sauce.

Now you can focus on more important things, like egg hunts and getting some great photos of your Easter Sunday!

Chicken and Goat Cheese Salad

Springtime is a lovely season - family gatherings, holidays and - if you're lucky, perhaps a bridal or baby shower. If you're looking for a nice, light party recipe, this is it! Chicken and Goat Cheese Salad tastes like it came from the caterer, but is not difficult to pull together at all. Fresh greens make this a perfect dish for the new season.

Because this recipe only serves four, you may want to double it. Another tip - this is good for a sit down meal, instead of a buffet. With a slightly artistic presentation of the salad on a plate, your guests will feel extra special.

Ingredients:

1 c. pecans
1/2 c. plus 2 T olive oil (divided)
salt
1/4 c. plus 2 T sherry vinegar
4 t. Dijon mustard
1/2 t. thyme (if you use fresh, increase to 1 t)
1/2 t. oregano (same as above)
freshly ground black pepper
1 prepared rotisserie chicken
9 c. spinach leaves - washed and dried
6 c. arugula
3 c. torn dandelion greens (or another bitter leaf of your choice)
1/2 c. thinly sliced red onion
1 c. brined olives (kalamata.... yum)
1/3 c. capers
1/2 lb. fresh goat cheese

Directions:

Preheat the oven to 350 degrees. In a small bowl, combine the pecans with 2 T olive oil and a healthy pinch of sea salt. Roast for 10-15 minutes in a single layer on a baking sheet. Remove and allow to cool.

Prepare the dressing while the pecans are toasting. In a medium bowl, whisk together 1/2 cup olive oil, sherry, mustard, and the herbs. Add 1/2 t. salt and grind some fresh black pepper to taste.

From the breast of the chicken, slice into cubes or other pieces and set aside.

Take all your salad greens and place into a large serving bowl. Add red onion, capers and olives and toss with about 1/2 cup of your dressing. Add in chicken and more dressing and continue tossing.

Divide the salad onto 4 plates and top with goat cheese crumbles and pecans.

Enjoy Spring!