Toasted Coconut & Pecan Streusel Banana Bread With Brown Butter Icing

Toasted Coconut & Pecan Streusel Banana Bread With Brown Butter Icing

There must be a million banana bread recipes. Almost everyone has a most-loved version, whether it’s passed down in the family or a preferred interpretation. But we think our southern-style recipe might be your new favorite. Our quick bread not only features a delicious banana flavor with a soft cake-like interior, but a streusel topping loaded with toasted coconut and pecans. Then to push it over the top, we added a yummy brown butter icing.

Banana Bread Base
½ cup unsalted butter, at room temperature, plus more for pan, plus ¼ cup melted unsalted butter, divided
1 ⅔ cups all-purpose flour, plus more for pan
4 medium very ripe peeled bananas
¼ cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons kosher salt
1 cup dark brown sugar, packed
2 large eggs, at room temperature
½ cup chopped toasted pecans

Coconut & Pecan Streusel Topping
¼ cup melted butter
¼ cup granulated sugar
¼ cup firmly packed brown sugar
2 tablespoons flour
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup sweetened, toasted, flaked coconut
1 cup toasted whole pecans,

Brown Butter Icing
¼  cup butter
½  cup powdered sugar
2-3 tablespoons whole milk

Banana Bread Base
Preheat oven to 350°F. Butter a 9×5″ loaf pan then line it with a piece of parchment paper that overlaps on the long sides of the pan. Butter the parchment paper then dust with flour. Remove any excess flour by tapping the pan upside down over the sink.

In a medium bowl, mash the bananas until smooth then combine with sour cream and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

In the work bowl of an electric stand mixer or hand mixer, beat ½ cup butter and brown sugar on medium speed until light and fluffy, about 3 ½ minutes. Add the eggs one at a time and beat on medium speed after each egg until thoroughly combined. Add banana mixture and beat until just combined about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl until fully incorporated. Using a spatula, fold in the pecans. Add the batter to prepared pan and smooth top with a spatula.

Coconut & Pecan Streusel Topping
Stir together melted butter, granulated sugar, firmly packed brown sugar, flour and vanilla extract, when combined add in the toasted coconut and whole toasted pecans. Crumble over the top of the banana bread, pressing in very lightly.

Bake, rotating halfway through until batter is set and a tester inserted into the center of bread comes out clean, about 60 minutes. Cool in pan on a wire rack at least 15 minutes, run a knife around the bread to loosen it, then using the parchment paper overlaps gently pull the bread out of the pan. Transfer to a cutting board and gently remove the bottom parchment. Cool completely.

Brown Butter GlazeTo make the glaze, add the butter to a saucepan and frequently stir over medium heat until it starts to foam. When the foaming ends, stop stirring, and let it continue to cook until amber brown. Remove from heat, and stir in powdered sugar and then the milk, 1 tablespoon at a time, to make the glaze your desired consistency. Drizzle over cooled banana bread and slice with a serrated knife to serve. Make 12-14 servings.

Orange & Currant Irish Scones

Orange & Currant Irish Scones

We can’t think of a better way to celebrate St. Patrick’s Day than with these light and airy Irish scones. Our tender, flaky scone recipe is all about the Irish sweet butter, dried currants, tangy buttermilk, and a finish of sugared orange zest. For the best flavor, serve scones right out of the oven. So on the Saturday morning of March 17 after your scones have risen and turned to a delicious shade of golden brown, let them cool for 10 minutes on a wire rack before serving with butter or clotted cream and orange marmalade.

Clotted Cream is an amazingly delicious, very thick cream made with cow’s milk and available for purchase at Whole Foods or specialty grocery stores. Kerrygold is an Irish butter available at most grocery stores.

3 cups plus 2 tablespoons white flour, preferably White Lily
1 teaspoon baking soda
¼ teaspoon kosher salt
¼ cup sugar
½ cup cold Irish butter, preferably Kerrygold, cut into small pieces
½ cup Currants
1 cup cold buttermilk
1 tablespoon orange zest
2 tablespoons sugar
1 tablespoon cream

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Sift the flour, baking soda, salt, and sugar into a large, wide mixing bowl. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal with pea-size pieces of butter mixed in.

Stir in the currents then add the buttermilk. Mix the dough by hand until just combined, being careful not to overwork the dough. Turn out dough onto a well-floured surface, dust your hands with flour and gently knead until the dough just forms a rough ball. Be careful to not over-knead. Cut the dough into twelve even pieces and gently form each into a round shape. Place on the parchment lined sheet tray arranging the dough balls no less than one inch apart.

Combine the orange zest and the sugar. Lightly brush the tops with cream and sprinkle with the orange sugar mixture pressing it gently into the cream. Bake for 25 minutes, rotating the pan once. Remove from the oven and cool about 10 minutes. Serve warm with Orange Marmalade and Clotted Cream. Make 12 scones.

Sour Cream and Cardamom Quick Bread with Walnut Streusel

Sour Cream and Cardamom Quick Bread with Walnut Streusel

Perfect for a spring breakfast, brunch, or dessert, our Sour Cream and Cardamom Quick Bread is swirled inside and topped with a delicious Walnut Streusel. Moist and delicious, you can also bake the bread in cute mini loaf pans to give as gifts.

Remember to avoid over mixing the batter; combine until the dry ingredients are just moistened. Be sure to bake in the center of a preheated oven and test for doneness by inserting a wooden pick into the center of the loaf. This quick bread freezes well, so you can bake ahead and wrap tightly in foil before freezing.

For the Cake
6 tablespoons unsalted butter, room temperature, plus more for the loaf pan
¾ cup sugar
1 large egg, plus 1 egg yolk, room temperature
1 teaspoon pure vanilla extract
¾ cup sour cream
1¼ cups cake flour
1 teaspoon baking powder
½ teaspoon cardamom
¼ teaspoon baking soda
¼ teaspoon kosher salt

For the Streusel
¼ cup dark brown sugar
½ cup all-purpose flour
1½ teaspoons ground cardamom
¼ teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into small cubes
¾ cup chopped walnuts, toasted

For the Icing
1 cup confectioners’ sugar
1 tablespoon egg white powder
½ teaspoon vanilla
¼ cup milk

Preheat the oven to 350 degrees. Grease an 8″x4″ loaf pan with softened butter. Then line the bottom and 8″ sides with one long piece of parchment paper. Be sure to have the paper long enough to hanging over the edges to help remove the loaf from the pan. Grease the parchment then flour the inside of the pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and all the sugar has dissolved into the butter. Add the egg and egg yolk, one at a time, then add the vanilla and sour cream. In a large bowl, combine the flour, baking powder, cardamom, baking soda, and salt. Turn the mixer to low and add the flour mixture to the batter, mixing until just combined. Remove the bowl from the mixer and stir the batter once or twice with a spatula to assure all ingredients are combined.

To make the cardamom streusel, in another bowl, add the brown sugar, flour, cardamom, salt, and butter. Using your fingers, cut in the butter until it forms a crumble. Insert the walnuts and combine.

Spoon half the batter into the pan and spread it out with an offset spatula. Sprinkle with 1/2 of the streusel. Spoon the rest of the batter in the pan, spread it evenly again, and add the remaining streusel on top. Place in the oven and bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at 10 minutes. Run a knife around the sides without parchment and using the excess parchment, carefully lift the cake out. Remove all the parchment paper and cool completely on a rack. Whisk the confectioners’ sugar and egg white powder. Add the vanilla and milk together, then whisk in the sugar/ egg white powder to make a thick icing. Using a fork, drizzle over the loaf. Let the icing set and serve.

St. Patrick’s Day Breakfast – Easy Irish Oatmeal

St. Patrick’s Day Breakfast – Easy Irish Oatmeal

Steel-cut Irish Oatmeal is completely different than regular rolled oats. These oats are chewier and have a delicious nutty texture. In most cases, they take longer to cook, so to speed things up in this easy recipe; you soak the oats before cooking. Soaked steel cut oats not only cook faster, but they are also healthier for you. Overnight soaking in yogurt or lemon juice at room temperatures helps the vitamins and minerals from the oatmeal absorb into your body. However, we all know oatmeal is all about the toppings, so be sure to use fresh butter, cream, fruit, and toasted nuts.

1 cup steel cut Irish Oatmeal
1 tablespoon of yogurt or fresh lemon juice
½ teaspoon kosher salt

Fresh or dried fruit
Toasted nuts
White or brown sugar

In a glass bowl, add 3 cups of warm water, the oatmeal, and yogurt or lemon juice. Stir to combine, cover and rest overnight, at least 7-8 hours. When ready to prepare, strain and rinse the oats.

In a saucepan, heat 1 cup of water and the salt on medium high to a boil. Add the soaked oatmeal to the saucepan, reduce the heat to medium-low and cook, stirring occasionally, until hot and creamy, about 8 to 10 minutes.

Serve warm oatmeal in bowls with fresh butter, cream, fruit and toasted nuts.

Roasted Winter Vegetable Quiche with Parmesan Cheese Crust

Roasted Winter Vegetable Quiche with Parmesan Cheese Crust

These winter veggies are a delight for your palate – roasted to perfection, then combined with a Fontina cheese filling, and surrounded by a crunchy parmesan cheese crust. Served slightly warm with a side salad, this Quiche makes a comforting winter dinner.

2 ¼ cups all-purpose flour
½ cup finely grated Parmesan cheese
Pinch of sugar
1 teaspoon coarse salt
¾ cup cold (1½ sticks) unsalted butter
1 large egg yolk
¼ to ½ cup ice water

10 large Brussels sprouts
1 red bell pepper, seeds removed, cut into ½ ” pieces
1 yellow bell pepper, seeds removed, cut into ½ ” pieces
1 medium onion, thinly sliced wedges
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
1 ½ cups grated fontina or mozzarella cheese
2 large eggs
¼ cup heavy cream
½ cup Crème Fraîche or Sour Cream

Pulse flour, cheese, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add egg yolk and pulse until just combined. With processor running, drizzle in ¼ cup ice water, then pulse until dough just comes together. If the dough is too crumbly add up to 1/4 cup more water adding only 1 tablespoon at a time until the dough just comes together. Dump the dough on a sheet of plastic wrap, bring it together and shape into a disk. Wrap tightly and refrigerate until cold, about 2 hours.

Preheat the oven to 350 degrees. Roll out dough on a lightly floured surface to a 15″ round. Transfer to 9″ spring form pan, easing the sides down into the pan so you don’t stretch the dough. Press onto bottom and up sides of springform pan, then trim the dough even with the top, freeze for 15 minutes.

Line the center with non-stick foil or parchment paper and fill with dried beans or pie weights. Place in the oven and bake for 25 minutes. Remove from the oven and remove the foil/parchment and pie weights. Return the crust to oven and bake for 25 minutes longer or until browned. Let crust cool while you make the filling. Increase the oven to 425 degrees.

Remove as many outer leaves as possible of the Brussels sprouts and add to a large bowl. Quarter the remaining centers and add to the bowl as well. Add the peppers, onions, and cauliflower florets to the bowl then add 2 tablespoons of olive oil and 1 teaspoon of salt. Toss to mix well. Pour out onto two sheet pans and roast, switching the pans in the oven halfway through, until the vegetables are cooked through and their edges are browned, about 25-30 minutes.

Reduce the oven back to 350 degrees. Scatter ½ the roasted vegetables over bottom of tart crust. Scatter 1 teaspoon of thyme over the vegetables and top with ½ the grated cheese. Add the balance of the roasted vegetables and cheese. Whisk eggs, Crème Fraîche and cream in a small bowl. Slowly pour egg mixture over vegetables. Scatter remaining thyme on top.

Bake until the filling is set, about 60 minutes. Let stand for at least 10 minutes. Remove the springform and serve warm or at room temperature. Make 8 servings.

Holiday Gingerbread Waffles

Holiday Gingerbread Waffles

Breakfast can be the forgotten meal on Thanksgiving or any busy Holiday morning. Our Gingerbread Waffles are an easy “go-to” breakfast when made ahead of time and frozen. They can simply be reheated and served. Offer the waffles with syrup and toppings such as toasted walnuts, extra candied ginger, plus one of our special whipped cream toppings. It’s definitely worth picking up the Dark Muscovado sugar – it adds a great Gingerbread flavor. It can be found, along with Candied Ginger, at the Fresh Market and Whole Foods.

4 large eggs
2 cups whole milk
1 tablespoon black strap molasses
5 ounces melted butter, cooled
2-1/4 cups all-purpose flour
1-1/2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2-1/2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons packed dark Muscovado sugar or dark brown sugar
1/2 cup candied ginger (more for sprinkling on the waffle when serving)

Topping options-
Toasted Walnuts
Additional Candied Ginger
Pumpkin Cinnamon Whipped Cream
Peppermint Whipped Cream

Set a wire rack on a baking sheet.

Place the eggs, milk, molasses, and butter. Place in a bowl and whisk until well combined.

Combine the flour, cinnamon, cloves, ginger, nutmeg, baking soda, salt and sugar in a large bowl and whisk to combine. Make a hole in the flour mixture and pour the egg/milk/molasses/butter mixture in the center, careful whisk to form a smooth batter. Add the candied ginger and stir in with a wooden spoon.

Heat a Belgian waffle iron and cook the waffles according to the manufacturer’s instructions. Transfer the waffles to the wire rack on the baking sheet to cool completely. Repeat with the remaining batter. When completely cool, stack with a small piece of parchment paper in between each waffle and carefully wrap in plastic or place in a freezer bag; freeze.

To reheat on the morning you are serving – preheat the oven to 350 degrees. Place the waffles on a parchment lined sheet tray and heat for 00 minutes. Offer toppings such as toasted walnuts, additional candied ginger, and maple syrup. For an additional treat, see our Holiday Special Toppings below.

Toasted Walnuts – Preheat the oven to 350 degrees, Place ½ cup chopped walnuts on a sheet tray and toast for 10 minutes. Cool completely and place in a airtight container.

Whipped Cream Toppings can be made the night before and refrigerated.

Thanksgiving Pumpkin Cinnamon Whipped Cream
Using a hand mixer, beat 1-1/2 cups of whipping cream until soft peaks form. Add 2 tablespoons of powdered sugar, 1/4 cup of canned pumpkin, 1 teaspoon of cinnamon. Beat until still peaks form and refrigerate until ready to use. When serving, top with finely crushed walnuts and a drizzle of syrup.

Holiday Peppermint Whipped Cream
Using a hand mixer, beat 1-1/2 cups of whipping cream until soft peaks form. Add 2 tablespoons of powdered sugar with 1/2 teaspoon of peppermint extract. Beat until still soft peaks form and refrigerate until ready to use. When serving, top with crushed candy cane.