If you’d love to pull together a ritzy-ditzy, razzle-dazzle breakfast or brunch for your mom on Sunday, here are two terrific possibilities. Both are not only new and potentially deliciously different, but either of them might make the perfect cornerstone to build a meal around.
The first, shared by Kirkland cook and frequent Forum helper-outer Gloria Carpenter, could well become one of those must-make specialties.
“A friend gave me this blintz recipe a few years ago,” Gloria says. “She served it at a holiday brunch. It is delicious and easy and can be put together the night before.”
Well, can’t beat those qualifications, but the second recipe has its talking points, too. It’s an orange-kissed, buttermilk-enriched coffeecake, with a nicely spiced, walnut-studded crumb topping. Courtesy of Karen Gulkin for the California Walnut Board, it makes a 9-by-13-inch pan, plenty for everybody at the table.
Blintz casserole
1/2cup butter (1 cube)
2packages frozen cheese blintzes (Golden’s preferred)
6eggs
2cups light sour cream
1/4cup orange juice
1/4cup sugar
2teaspoons vanilla
Preheat oven to 350 degrees. Melt butter in a 9-by-12-inch casserole pan. Place blintzes in casserole (separate, if stuck together) and space evenly.
In a mixing bowl, beat eggs until frothy. Add the sour cream, orange juice, sugar and vanilla and beat until well blended. Pour over the blintzes and bake for an hour or until puffed and golden brown.
Makes 6 to 8 servings.
Note: Once the dish is assembled, it can be covered and refrigerated overnight before baking, if desired.
Buttermilk-walnut coffee cake with orange essence
2 1/4cups flour
2teaspoons cinnamon, divided
1/2teaspoon salt
1/4teaspoon ginger
1cup light brown sugar
3/4cup granulated sugar
2tablespoons freshly grated orange zest
3/4cup vegetable oil
1cup chopped walnuts
2teaspoon baking powder
1teaspoon baking soda
1cup buttermilk
1egg
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan or coat with nonstick cooking spray.
Combine the flour, 1 teaspoon of the cinnamon, the salt and ginger and sift together into a large bowl. Add the brown sugar and granulated sugar and stir until the sugars are mixed evenly with the flour. Add the orange zest and oil and stir until the mixture is damp and crumbly. Remove 3/4 cup of the crumbly mixture to a small bowl and add the walnuts and the remaining 1 teaspoon cinnamon; set aside, to use for topping later.
Add the baking powder and baking soda to the mixture in the large bowl, then stir to toss and combine. Beat together the buttermilk and egg, add to the flour mixture, and stir just until the batter is blended — don’t overmix — some small lumps are OK. Pour into the prepared baking pan and sprinkle evenly with the reserved topping mixture. Bake 40 to 45 minutes or until the center of the cake springs back when pressed lightly, or a toothpick inserted in the middle comes out clean.
Makes one 9-by-13-inch coffee cake, 20 pieces.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
