What is your favorite breakfast? Chances are it includes some kind of quick bread — maybe pancakes or muffins. In fact, the distinctive appearance, texture, and flavor of quick breads make them a popular treat at any meal.
Quick breads get their name because they became leavened or, or they rise, faster than yeast breads. This makes them convenient to prepare.
Huevos Rancheros
Huevos Rancheros means ranch style eggs in Spanish. It is a hearty Mexican breakfast dish. The eggs are fried and served with refried beans and an onion and tomato sauce on a tortilla. The tortilla is the national bread of Mexico. It is made from a cornmeal and water paste called masa. The masa is rolled out into a thin, round pancake shape and cooked on a griddle without being browned.
Belgian Waffles
In Belgium, waffles are the basis for a sweet quick bread dessert. The waffles themselves are somewhat different than the breakfast waffles we are used to. The recipe calls for more egg and uses no baking powder. The egg whites are beaten and then folded into the batter. They act as the leavening agent. This produces a very light, delicate, crisp waffle. The waffle iron is also slightly different. It makes a waffle with larger, deeper indentations. Belgian waffles are topped with fruit, whipped cream or syrup, alone or in combination.
Crêpes
Crêpe is the French word for pancake. A crêpe is different from our pancakes in that it is very light and thin. After cooking, crêps are filled with a sweet or savory mixture and rolled up before serving. Dessert crêpes can be filled with jam, ice cream, or a sweet sauce. Main dish or appetizer crêps are filled with meat, fish, or vegetable mixtures and are often topped with a sauce.
Yorkshire Pudding
Yorkshire Pudding is not really a pudding at all. It is more like a popover. This English quick bread is made from a batter and is baked in the oven, often with meat drippings. It is usually served with roast beef, an English tradition that is also popular in the United States.
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