The ingredients: flour, cinnamon, ginger, allspice, nutmeg, cloves, orange zest, sugar, baking powder, butter, milk and egg.
Baking powder makes the puffs "puff."
The puffs themselves have four different spices, but not too much of any of them.
Zesting an orange for the batter.
Amanda, deep in concentration, butters the muffin tin.
The batter starts with brown butter, which you should cool a little before adding the other ingredients.
Creaming the melted butter with sugar and eggs.
Why so cheerful? We rarely get to use the hand blender (it often gets overlooked, tucked into a low cupboard).
Adding the dry ingredients, in stages.
And alternating with splashes of milk.
You don't want too much batter in each muffin cup -- a few tablespoons at most.
Golden and pillowy, the puffs emerge from the oven, and we flip them out while they're still warm using a sharp knife.
We found that piercing the bottoms with a sharp fork worked well for dipping the hot puffs in the melted butter.
Breakfast is served!
What you'll need: bread for toast, kale, eggs, apple cider vinegar, sweet potato, shallot, nutmeg, maple syrup, white onion and pecorino.
There's a hint of maple syrup in the roasted sweets -- but not enough to make them cloying.
Roasting potatoes -- or any vegetable -- on aluminum foil keep the cleanup to a minimum.
We softened a mix of onion and shallot in a pan large enough to be able to hold all the kale.
Giving the kale a rough chop. Who wants to deal with a whole kale leaf on their toast?
Some chicken stock.
And then the kale -- a full bunch (ours was medium-ish).
A little apple cider vinegar and some salt and pepper to finish it off.
We eschew the swirling method when we poach eggs -- but it's up to you!
See the tiny bubbles on the sruface of the water at center stage? That's what you're looking for when you poach eggs -- the barest simmer.
Meanwhile, Amanda whips up some beautiful toast and layers it with paper-thin slices of pecorino.
Made in NYC
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