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We ate our breakfasts “Survivor-style” when I was little.
It was every man, woman and child for himself. You got up when you wanted, you ate when you wanted, and if someone had already devoured every last morsel of your favorite flavor of bagel (cinnamon raisin), leaving only the everything bagel which so does not go with the strawberry cream cheese you were completely intent on having?
Then you were stuck with Cheerios and there was nothing anyone was going to do about it.
Which is totally a fine, average, start-your-day-off-right kind of breakfast.
(Especially when dipped in strawberry cream cheese!)
But let’s be honest with ourselves.
Strawberry cream cheese cinnamon raisin bagel >>> Cheerios.
That’s just real math, plain and simple.
The only exception was on holidays when my dad would sit us all down at the kitchen table and insist on breaking out his sunny side up egg and cheese omelet skillz.
(I use the word “insist” loosely. He never had to ask me twice.)
I rarely make eggs now, mainly because mine never taste as good as those holiday morning breakfasts did. (Plus, I couldn’t flip an omelet if my life depended on it. Any and all attempts always end up as scrambled eggs. Always.)
Which is fine, actually, because family breakfasts are one of the holiday comforts that I most look forward to. More than presents, more than pumpkin cheesecake, more than the tequila shot contests that always seem to go down at approximately 10:35 pm between my father, brother, and cousin, way more than having to hold my brother’s proverbial hair back as he recovers from aforementioned tequila shot contest in the bathroom at approximately 12:42 am…just give me two of my dad’s sunny side up eggs and a slice of toast with butter and I’ll be happy until Easter (when we get to have Easter bread for breakfast!).
This year, though, I think I’m going to have to swap out the toast with butter for these pumpkin biscuits with cranberry curd. I originally made them for my Eggland’s Best Pink Party, but they definitely deserve a place at the holiday breakfast table.
The biscuits are soft and fluffy and taste like maple pumpkin cinnamon heaven, while the cranberry curd is tart and sweet and something that you’re really going to have a hard time not eating straight from the bowl. Which you should totally do because, did I mention that with these you get both fruits and veggies into your breakfast? Word up.
Get em while they’re still hot (and before you have to tackle your brother for the last one. That would kinda ruin the whole “holiday spirit” thing, methinks.)
Makes 6-8, adapted from Sugarcrafter
- 2 cups unbleached AP flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp butter
- 3/4 cup pumpkin puree
- 1/2 cup almond milk or regular milk
- 2 tbsp maple syrup
- Preheat the oven to 450. Line a baking sheet with parchment paper (or use a silpat). In a large bowl, whisk together the flour, baking powder, salt, brown sugar, cinnamon, and nutmeg. Blend in the butter using a pastry cutter.
- In a medium bowl, combine the pumpkin, milk and maple syrup.
- Pour the wet ingredients into the dry ingredients and stir until the mixture holds together. Knead lightly on a floured surface and roll out to 1-inch thickness. Using a 2 inch biscuit cutter, cut the dough into circles. Re-roll the scraps and repeat until all of the dough is used up.
- Place the biscuits on the prepared baking sheet/silpat.
- Bake 12-14 minutes or until golden brown. Serve warm.
Makes about 5 cups, adapted from Nigella Lawson via Not Without Salt
- 1 lb fresh cranberries
- 1 cup plus 2 tbsp water
- 7 tbsp butter
- 1 2/3 cup sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 6 eggs
- In a medium saucepan, place the cranberries and water over low heat. Cook until the berries have popped and they are tender. Pass the cranberries through a fine sieve or food mill. Put the puree back into the pan.
- Add the butter, sugar, salt, and vanilla into the pan.
- Lightly beat the eggs in a separate bowl and then add them to the cranberry mixture, stirring all the while. Cook slowly over low heat, stirring continuously so the eggs don’t cook. Once thickened, pass through a fine sieve to make sure there are no curdled egg remnants. Place a piece of plastic wrap over the curd to keep a skin from forming. Cool in refrigerator before serving.
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