The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [393]
5. Place 2 pancakes on each plate; drizzle with warm syrup. Arrange bacon over pancakes, and place a poached egg on top. Drizzle with more syrup, if desired, and a sprinkle of salt. Garnish with toasted glazed pecans.
toasted glazed pecans
MAKES ½ CUP
1/3 cup pecan halves
2 teaspoons lightly beaten egg white
1 teaspoon pure maple syrup
1 teaspoon vegetable oil
Pinch of coarse salt
1. Preheat the oven to 350°F. Toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes.
2. Whisk together egg white, syrup, oil, and salt in a small bowl. Add pecans; toss to coat. Spread evenly on baking sheet; return to oven, and toast, stirring occasionally, 8 minutes. Let cool completely.
muesli with yogurt
SERVES 8
The muesli can be stored in an airtight container at room temperature for up to 1 week.
1½ cups old-fashioned rolled oats
¼ cup wheat germ
¼ cup dried currants
¼ cup dried apricots, finely chopped
1/3 cup whole raw almonds, toasted and coarsely chopped
1/3 cup sunflower seeds, toasted
4 cups (32 ounces) plain low-fat yogurt
1 small apple, halved, cored, and cut into ¼-inch-thick slices
2 tablespoons plus 2 teaspoons honey
1. Stir together oats, wheat germ, currants, apricots, almonds, and sunflower seeds in a medium bowl.
2. For each serving, top ½ cup yogurt with ¼ cup muesli; arrange apple slices on top. Drizzle with 1 teaspoon honey.
FIT TO EAT RECIPE PER SERVING: 277 CALORIES, 9 G FAT, 7 MG CHOLESTEROL, 38 G CARBOHYDRATE, 81 MG SODIUM, 12 G PROTEIN, 5 G FIBER
blueberry-walnut muesli
MAKES ABOUT 3 CUPS
Serve with yogurt, berries, and a drizzle of honey.
1½ cups old-fashioned oats
¾ cup dried blueberries
½ cup coarsely chopped walnuts, toasted
1/3 cup sunflower seeds, toasted
¼ cup wheat germ
2 tablespoons flaxseed
Stir together all ingredients in a large bowl. The muesli can be stored in an airtight container until ready to serve, up to 1 week.
eggs and morels baked in cream
SERVES 4
To clean fresh morels, dunk them into a bowl of cold water; drain them on a clean kitchen towel. You can substitute 8 dried morels for the fresh: Cover with hot water in a medium bowl. Set a small bowl on top of the mushrooms to keep them submerged. Let the mushrooms stand until soft, about 20 minutes, then lift them out of the water. Using paper towels, gently press out excess liquid, and let the mushrooms drain on a clean kitchen towel.
1 tablespoon unsalted butter, plus more for dishes
1 small shallot, finely chopped
8 fresh morel mushrooms (about 1 cup), halved lengthwise
Coarse salt
1 cup heavy cream
4 large eggs
Freshly ground pepper
1 tablespoon finely chopped fresh chives
Crusty bread, for serving
1. Preheat the oven to 375°F. Melt butter in a medium skillet over medium-low heat. Add shallot. Cook, stirring constantly, until shallot has softened, about 2 minutes. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms have softened, about 5 minutes. Add cream; bring to a simmer. Immediately remove from heat, and let mushroom mixture cool 5 minutes.
2. Butter four 6-inch shallow baking dishes (such as gratin dishes). Place dishes on a rimmed baking sheet. Crack 1 egg into each baking dish, keeping yolks intact, and season with salt and pepper. Pour the mushroom-cream mixture into dishes, dividing evenly, and sprinkle with chives. Bake on baking sheet until the egg whites are just set, 9 to 12 minutes. Serve with bread, for dipping.
cornmeal waffles with apricot-cherry compote
MAKES 6
8 ounces crème fraîche
¼ cup confectioners’ sugar
1¼ cups all-purpose flour
¾ cup coarse yellow cornmeal
3 tablespoons plus 1 teaspoon granulated sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1½ cups low-fat buttermilk
½ teaspoon pure vanilla extract
1/3 cup vegetable oil
5 tablespoons unsalted