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Breakfast Around the World: Sample Recipes


POFFERTJES

Mina Baker-Roelofs from Pella, Iowa makes these Dutch home-style crullers with special iron molds. You can made this recipe by frying in hot fat, and they will still come out light and fluffy.

1/4 cup sugar
1 teaspoon salt
1/4 cup fat
1 cup hot water
1 teaspoon orange rind, grated
1 cup flour
3 eggs
Powdered sugar
  1. Put sugar, salt, fat, rind and water in a saucepan.
  2. Heat to boiling point.
  3. Add flour and mix well.
  4. Cook until thick (like cream puffs) stirring constantly.
  5. Cool slightly. Add 1 egg at a time, beating hard after each addition.
  6. Press through pastry bag on to a well greased square of heavy paper, one at a time.
  7. Turn paper upside down and let cruller drop into 375F fat.
  8. Fry 6 to 7 minutes until well puffed and delicate brown.
  9. Drizzle with powdered sugar.

MALAWACH

Makes 8 servings

Malawach is a recipe brought to Israel by the Jews from Yemen. The popularity of this versatile dish, which may be served with a variety of fillings and toppings, testifies to the love for Yemenite food which Israelis have acquired.

4 cups flour
1 1/4 cups water
1/2 teaspoon salt
1/4 pound margarine
Tomato sauce (optional)
Sour cream (optional)
  1. In a bowl, mix flour, water and salt until dough becomes soft.
  2. Add more flour if dough is sticky.
  3. Cut dough into two sections.
  4. Knead and roll each section into a 20x20 inch sheet.
  5. Spread margarine on the sheets.
  6. Fold each sheet like an envelope with ends meetings at center.
  7. Repeat folding process to get two layers of folds.
  8. Cover with a paper towel, let sit for 30 minutes.
  9. Cut each sheet into 10 parts.
  10. Form each piece of dough to the shape of your frying pan and fry until golden brown on both sides.
  11. Serve with tomato sauce or sour cream, if desired.

THE IRISH "FRY"

Makes 4 servings

In Ireland, a large bowl of oatmeal is usually followed by the traditional Irish Fry (front cover photo). Irish bacon is cured pork loin. Irish bacon has two-thirds less fat than regular bacon. Breakfast white pudding is made with pork, rusk, onion and spices, while black pudding has the addition of barley and dried pork blood. Often this breakfast includes smoked cheese and/or smoked salmon and is served with brown bread, preserves and tea.

Irish bacon and the breakfast puddings are imported from Ireland by the Limerick Bacon Company and is available in many of the larger supermarkets or by mail order.

8 slices Irish bacon
4 Irish sausages (bangers)
4 slices, each, black & white breakfast pudding
4 eggs
4 tomatoes
Freshly ground pepper
  1. Over low heat, fry bacon, turning frequently until done to taste. It is important to note that Irish bacon is not cooked crispy hard.
  2. Remove from pan and drain on paper towels; keep hot.
  3. Place sausage in pan and cook until brown on all sides.
  4. Cut tomatoes in half and fry with slices of white and black breakfast pudding in the bacon fat.
  5. Remove and keep hot. All the above items can be broiled instead of being fried, if desire.
  6. Cook eggs to order, fried, poached, scrambled,

TOURTIERE MEAT PIE

Makes 6 servings

Connie Vatthauer from Grand Forks, North Dabota says, "My French Canadian grandmother often made this breakfast pie. It is still a family favorite." Connie serves this meat pie with cranberry relish.

1/2 garlic clove, mashed
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon mace
1 tablespoon corn starch
1 cup water
1 pound beef, ground
Double crust pastry
  1. In a sauce pan, mix spices, cornstarch and water.
  2. Add the meat and heat to boiling.
  3. Reduce heat to simmer and cook for 30 minutes.
  4. Pour mixture into unbaked pie crust and cover with second crust.
  5. Cut in steam vents.
  6. Bake for 30 minutes in a 425F oven.

VARIATION

Use sausage or a mixture of sausage and ground beef or shredded roast beef or pork.

CRANBERRY RELISH

Cranberries, chopped
Oranges, chopped
Sugar
  1. Mix cranberries and oranges.
  2. Add sugar to taste.

Relish should be tart.

RICH MEAT CRUST

2 1/2 cups flour
1 cup shortening
3 to 4 tablespoons water
  1. In a medium bowl, cut shortening into flour with a pastry blender until the mixture looks like course cornmeal.
  2. Sprinkle with water, a few drops at a time and mix with a fork until all dry ingredients are moistened.
  3. Make into a ball and chill 20 minutes before rolling out.