If you’re like me, you get nostalgic about your food. If you are me, it’s breakfast food specifically. Like anyone who subconsciously memorizes the little things, the smell of a relative’s basement, which light switch controls the lights as opposed to the ceiling fan, and how you hold a doorknob in place just the right way to open your bedroom door, (to name a few), there are sentimentally valuable aspects to what you ate as a kid when you revisit them as a slightly older kid. For example, I’m occasionally ridiculed for prioritizing Lucky Charms as my snack of choice. However, it isn’t just the emotionally and physically drained feeling that comes with a bowl of sugar cereal that I love, it’s the fact that it tastes like those times I was successful enough to be granted permission to eat charms for breakfast. Pop-Tarts are another example, but these are on a whole different playing field. There’s nothing that comes close to the integrity of an original frosted strawberry Pop-Tart, but these blackberry ones are the ones you want to eat.
Make the Pop-Tarts
- 12 oz blackberries
- 1 tbsp. lemon zest
- 3 tbsp. sugar
- 1 tbsp. water
- 2 9-inch pie crusts (store-bought or homemade)
For the glaze:
- 1/2 cup powdered sugar
- 3-4 tbsp. milk or water
- 1/2 tsp. lemon zest
- 1/2 tsp. juice from the blackberry jam
- Preheat the oven to 425 and line a baking sheet with parchment paper. In a small saucepan, heat the blackberries, zest, sugar, and water over low heat. Cook for about 30 minutes, stirring occasionally and crushing the berries with a wooden spoon, until the jam is thick and syrupy.
- To make the glaze, stir together the powdered sugar, milk, zest, and blackberry juice. If the glaze isn’t thin enough, add another teaspoon of milk.
- Roll out the pie crust and cut 5 x 4 inch rectangles with a pizza cutter. To make each shape uniform, first cut out a rectangle of cardboard and use it as a stencil for the other crusts.
- Spoon a few tablespoons of the blackberry jam onto the middle of a rectangle. Brush the borders of the pop-tart with egg wash (egg yolk + 1 tsp water), cover the rectangle with another section of crust, and crimp the edges with a fork or your fingers. Brush the pop-tarts with more egg wash.
- Bake for 20 minutes, or until the pop-tarts are golden brown. Once they’re cool, frost them with the lemon-blackberry glaze.
Waffles are definitely my favorite breakfast food (by far.) Naturally, the best kind is the homemade kind, but who says it has to be difficult to pull together some waffles from scratch? Sometimes it’s hard to make waffles or pancakes on busy weekday mornings, but if you make this simple batter ahead of time, you can fire up the waffle iron and treat yourself to a Sunday morning breakfast on a Wednesday.
Enjoy your waffles with my favorites, salted butter and grade A maple syrup.
Here’s my recipe for my Sunday Morning Waffles:
Make the waffles:
- Heat your waffle iron.
- Combine the dry ingredients in a medium bowl.
- In another bowl, mix the beaten eggs, milk, vanilla, lemon, and vegetable oil with a whisk. Then, pour the wet ingredients into the dry ingredients bowl and stir until combined.
- Spoon about 1/4 cup of batter in the center of the waffle iron and cook according to the manufacturer’s instructions.
- Enjoy with butter and syrup.
My favorite fruit…it’s only authentically available once a year. I thought this would be a good chance to say farewell to autumn, and pomegranates.
Here’s my recipe:
- 1 1/2 cups of pomegranate seeds
- 4 tablespoons of lemon juice
- Sugar, depending on the sweetness of the fruit (sour: 4-5 tbsp. sweet: 1-2 tbsp.)
- 1 packet of powder pectin
Make the jelly:
- Gently crush the seeds in a small saucepan with a spoon, potato masher, or your hands. Add the lemon juice and stir.
- Let the juices simmer, then add the sugar and pectin. Bring the jelly to a boil.
- Boil for about a minute, just until the mixture starts to jelly-fy.
- Spoon into a CLEAN half-pint jar. Enjoy on toast, bagels, etc, etc, etc.
Warning: Pomegranates stains like a bitch! Wear an apron!
Fresh figs are peeled and combined with the good stuff to make a delicious toast-topper.
Begin with about a dozen fresh figs. They should be a gorgeous purple and quite plump. Some may even have ripping skin from all the ripe fruit inside; those are the best.
Sugar, spice, and everything nice
Thanks to my neighbor, for supplying our house with fresh figs.
Here’s my simple recipe:
- Dozen fresh figs
- 1/4 cup lemon juice
- 1/2 tsp. cinnamon
- (depending on the sweetness of the figs) if they’re sour, 3/4 sugar. If they’re sweet, 1/4 cup sugar
- Wash and peel the figs, then roughly chop them. (Peel them the best you can, sometimes they fall apart while you’re doing it.)
- Put the figs in a medium-sized sauce pan with the lemon juice. Bring to a simmer and stir with a wooden spoon.
- Add the sugar and cinnamon, stir until blended. Keep the jam at a simmer until the sugar is disolved and the taste is to your liking. Enjoy!
Store in an air-tight container or maison jar in the fridge. Enjoy on bagels, toast, or use it as a pie filling!