Bagels for Days

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Bagels are such a versatile treat–you can pretty much top them with anything and they’ll be delicious. Cream cheese, jam, peanut butter, avocado, lox, pesto, seriously anything.

Here’s a super-easy recipe via Sally’s Baking Addiction.

Homemade Bagels
Recipe adapted from Sally’s Baking Addiction
Yields 6-12, depending on size

INGREDIENTS
1 and 1/2 cups warm water
2 and 3/4 teaspoons Instant Yeast
4 cups bread flour
1 Tablespoon brown sugar
2 teaspoons salt

FOR THE WATER BATH
2 quarts water
1/4 cup honey

OPTIONAL TOPPINGS
2 Tablespoons sesame seeds
1 Tablespoon coarse sea salt
1 teaspoon cinnamon + 3 teaspoons white sugar
3 Tablespoons raisins
egg wash: 1 egg white beaten with 1 Tablespoon of water

METHOD
Quickly whisk in the yeast into the warm water till completely
dissolved. Allow to sit for 5 minutes.

Using a stand mixer fitted with a dough hook attachment, mix on medium speed the flour, sugar, and salt for about 30 seconds. With the mixer continuing to run on medium speed, slowly drizzle the bloomed yeast mixture, making sure to scrape out any undissolved yeast with a spatula, getting all of the yeast into the dough.

Turn down to low speed and mix until all the flour has been well incorporated into the dough. The dough will look choppy; once you get it to this point, bump up the speed to medium and mix for 8 minutes. Once done mixing, the dough will be super stiff, that’s OK.

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(Mine somehow managed to resemble the mandrake root in Pan’s Labyrinth. Creeeeepy.)

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(Note: If you’re making cinnamon and raisin-flavored bagels, section off about 1/3 of the mixture and hand-mix the raisins into the dough.)

Otherwise, remove from the mixing bowl and shape the dough into a ball on a lightly floured surface. Lightly grease a large bowl with oil and place into the bowl, turning the dough ball to coat all sides with oil. Cover the bowl with a clean towel and place in a warm area of your kitchen to allow the dough to rise for about 1 to 1 1/2 hours. The dough should to be noticeably larger.

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Line two large baking sheets with parchment paper or SILPAT mats if you have them. Place a wire rack over a third baking sheet.

To shape the bagels, gently punch down the dough if you notice any air bubbles. Turn it out onto a clean surface and divide the dough into 8 equal-sized pieces.

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Shape each piece into a ball and place 4 balls onto the two lined baking sheet. Then, hold up one dough ball and press your index finger through the center of each ball to make a hole, widening it. Cover the shaped bagels with a damp kitchen towel and allow to rest as you prep the water bath.

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Preheat your oven to 425°F.

To prepare the water bath, fill a large, wide pan with 2 quarts of water. Whisk in the honey. Bring the water to just-simmering. Once simmering, add in the bagels, about 2-3 at a time, making sure not to overcrowd them. Cook the bagels for about 1 minute on each side, then transfer each bagel to the cooling rack.

To prepare your optional toppings: Use a pastry brush to brush the egg wash on top and around the sides of each bagel, then sprinkle each with your desired toppings.

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Place the bagels on the lined baking sheets, and bake for 20-25 minutes, rotating the pan halfway through to get an even coloration. The bagels should be golden brown and delicious.

Remove the cooked bagels from the oven and to cool for about 20 minutes before enjoying.

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(Cook’s Note: You can freeze your bagels in an airtight bag. Refrigerated bagels will keep for about 7-10 days.)

(Editor’s Note: All movie screenshots in this story are property of Estudios Picasso, Tequila Gang, Esperanto Filmoj, Sententia Entertainment and Telecinco.)

DINING IN…

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A pet peeve of mine: When stores begin selling their holiday decorations months before the holiday has even come close. (Can we just celebrate Halloween and Thanksgiving first, please?) It’s annoying, really. I don’t even want to think about Christmas in October when I’m trying desperately to put together my last-minute Halloween costume. Let’s keep them separated, people.

Another pet peeve of mine: Playing Christmas music in October. Or November.

Just stop.

I appreciate the wanting to get into the holiday spirit deal, but I just can’t justify listening to Bing Crosby singing “Santa Claus is Coming to Town” 100 times before Christmas. I just can’t. And as much as I love Mariah Carey’s “All I Want For Christmas Is You”, I don’t want to hear it every single day leading up to Christmas.

I can’t.

I like to wait a good four to three weeks before the holiday to get everything done. That includes shopping, getting the tree, decorating, and watching all of my usual holiday favorites (The Holiday, Love Actually, Home Alone, Hook, Bad Santa, Bridget Jones’ Diary, and While You Were Sleeping).

And The Family Stone. With an all-star cast–Diane Keaton, Sarah Jessica Parker, Dermot Mulroney, Luke Wilson, and Craig T. Nelson, to name a few, The Family Stone circles around the Stone clan during Christmastime.

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The story starts off with the Stone’s prodigal son, Everett, (Mulroney) who brings his uptight, conservative girlfriend, Meredith Morton (Parker), with him to his family’s New England home for the holidays. Everett intends (albeit a bit skeptical) on proposing to her with his mom Sybil’s ring (Keaton), but is met with a bit of resistance from Sybil, who also has a terminal illness, and disapproves of her eldest son’s choice for a wife. None of the family approves of Everett’s girlfriend, either, and gives her a hard time at every opportunity they can. (Except Ben, played by Wilson, who shares a connection to Meredith.)

When Meredith sends an emergency SOS to her sister Julie (Claire Danes) to come stay at the Stones’ home with her for support, things get interesting when Julie arrives, and her growing mutual attraction to Everett cannot be denied. These star-cr0ssed siblings endure a few fights, misunderstandings and an engagement ring stuck on someone’s finger. Uh-oh.

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One of the more pivotal scenes in the movie is when Meredith plans to make her family’s traditional “Morton Strata”, a savory bread pudding, on Christmas Day for the Stone’s. But things quickly turn upside-down, quite literally.

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Without further giving away anymore spoilers, I encourage you to watch this heartwarming movie.

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This week’s post is dedicated to Meredith’s Christmas Strata, which includes mushrooms (even though Everett is allergic to them…oops!). Perfect for Christmas morning, make this recipe a day-ahead, as it’s important for the bread to absorb all of that custardy goodness.

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Meredith’s Christmas Strata with Swiss Chard, Mushrooms and Gruyère

Recipe slightly adapted from NYT Cooking
Serves 6

INGREDIENTS
½ pound stale bread, sliced about 3/4 to 1-inch thick cubes
6 Tablespoons unsalted butter, cut into pats
2 1/2 cups milk
1 ¾ cup mushrooms, quartered
1 cup cooking greens stemmed and cleaned (Swiss chard, kale or spinach)
2 garlic cloves, minced
½ cup Mozzarella cheese, grated
½ cup Gruyère cheese, grated
1/4 cup Parmesan cheese, grated
3 Tablespoons extra virgin olive oil
3 Tablespoons fresh thyme, picked and chopped
 3 Tablespoons Kosher salt
1 Tablespoon red pepper flake
4 large eggs
½ teaspoon salt

METHOD
Lightly butter a 2-quart baking dish.

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In a large pan, toast the bread cubes lightly in 2 Tablespoons of the butter. Place in a large bowl, and toss with 1 cup of the milk. Set aside.

Sauté the mushrooms in 2 Tablespoons of the butter, then add in the thyme. Remove from the pan and into the bowl with the bread and milk.

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Using the same pan, heat another 2 Tablespoons of the butter over medium-high heat, and add the cooking greens.

Stir for about 5 minutes, then add the garlic. Cover the pan, and allow the steam to cook the greens till it has completely collapsed, about three minutes. Uncover and stir, season with salt and red pepper flake.

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Remove from the pan, roughly chop and transfer to the bowl with the bread and mushrooms. Add the cheeses, and mix to incorporate. Arrange in the buttered baking dish.

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Beat together the eggs in a separate bowl, add in the remaining milk. Then pour over the bread mixture. Press the bread down into the custard mixture. Cover with foil and place into the refrigerator overnight.

On the next day, preheat the oven to 350 degrees.

Place in the oven, and bake 45 to 50 minutes, until puffed and golden brown. Remove from the oven, and serve hot.

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(Editor’s Note: All movie screenshots in this story are property of Twentieth Century Fox.)

West Toast

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It’s so crazy to think about how much of your life can change in one year. 1 year. Last Thanksgiving I spent the entire night working as a cocktail waitress at a thankless job. It was by far the WORST job I have ever had. Luckily, I only stuck around for a month.

At last week’s Thanksgiving, I spent it with some truly awesome friends. We had a delicious meal and plenty of libations. Being away from your family during the holidays is oftentimes hard, but when you have amazing friends, it’s not that bad at all.

My contribution to our Friendsgiving/Thanksgiving meal are these mini Guava and Cream Cheese Tartlets (Pop Tart knockoffs), but they’re soooo good. The filling was inspired by this AMAZING Cuban bakery in LA that I used to frequent, called Porto’s. Their Pastelitos de Guayaba (Guava Pastries) are a reason in itself to visit if you’re ever in LA.

The guava filling can be made at home, but I was a bit lazy this time around, and just visited my local Latin American food market and purchased this GOYA Guava Paste package. For $3 it’s a steal. And it’s so good, guys.

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Guava Cream Cheese Tarlets 
(Pastelitos de Guayaba)
Recipe adapted from King Arthur Flour

INGREDIENTS
2 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoon salt
1 cup (1 stick) unsalted butter, cut into pats
1 large egg (plus 1 egg for egg wash)
2 tablespoons milk

METHOD
Using a food processor, mix together the flour, sugar, and salt, working the butter in till the mixture holds together when you press it with your fingers. The mixture will be just a tad bit lumpy, with specks of butter still visible. Transfer the dough to a large bowl and add the egg and milk, mixing till everything is cohesive.

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Split the dough in half. Shape each half into a rough 3″ x 5″ rectangle, smoothing the edges. If making the dough ahead of time, you can refrigerate for up to 2 days; allowing the dough to rest for 15 minutes at room temperature before rolling out.

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Preheat your oven to 350°F.

Place the first half of the dough on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″.

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Trim off the edges; save the scraps and set them aside, along with the 9″ x 12″ rectangle of dough.

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Proceed by rolling out the other half of the dough, and cut it as you did with the first half.

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Place a rectangle slice of the guava paste and cream cheese onto the center of each marked rectangle.

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Lightly beat the last egg, and brush the outer corners of the surface of each pastry dough. Place the second sheet of dough atop the first, using the tines of a fork to press firmly around each pocket, sealing the dough on all sides.

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If you have dough scraps, press them together into a ball, then re-roll them out. Repeat the rolling and cutting of the dough according to the size of the dough and fill them if you’re able to.

Gently transfer the tarts to a lightly greased or parchment-lined sheet tray. Lightly brush the tops of each tarlet, and then place into your oven.

Bake the tartlets for 15 to 23 minutes, or till they’re a light golden brown.

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Eat Like a Viking

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Much of the history surrounding the origin of the Danish aebleskive is shrouded in mystery—and to some, in ancient Scandinavian folklore. Legend has it that during the days of the Vikings, after the warriors returned home, hit hard in battle (many poorly wounded and hungry) mixed together flour with milk, and cooked the batter inside the hollows of their iron shields and horned helmets (which, too, were dented and broken) over an open fire.

The result: A delicious golf ball-shaped cake, golden on the outside and fluffy in the middle.

Today, aebleskiver (plural) which roughly translates to “sliced apples” are enjoyed by just about anyone in every corner of the world. Topped simply with powdered sugar, filled with delicious lingonberry jam, or dipped in a creamy lemon curd—the possibilities with these apple-shaped delights are endless. For my first solo (and best!) attempt at aebleskiver-making (I can briefly remember a short lesson on making them in culinary school), I decided to pair a simple aebleskive recipe with an of-the-moment curd. While we’re still in a weird transitional season from late-fall to winter fruits, I made a delicious pomegranate-lemon curd that pairs perfectly with this recipe.

Cooking with a special aebleskiver pan makes this recipe so much easier, but I used a mini muffin pan, and it worked out PERFECTLY.

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Aebleskiver (Danish Pancakes)

Yields 16
Recipe slightly adapted from Serious Eats

INGREDIENTS
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
2 eggs, separated
1 cup half and half
4 Tablespoons unsalted butter, melted

SPECIAL EQUIPMENT
Aebleskiver pan (found in select cooking supply stores, like Sur La Table)
or, use a mini muffin pan (which I did.)

METHOD
Whisk together the AP flour, baking powder and salt, then set aside. In a larger bowl, whisk together the egg yolks, milk and 3 tablespoons of the melted butter until just-combined. Slowly stir in the dry ingredients with a rubber spatula, don’t overmix, as it should be slightly lumpy.

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In the bowl of an electric mixer with a whisk attachment, beat the egg whites till stiff peaks form,  about 5 minutes. Then fold in the whipped egg whites into the lumpy batter.

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If you have an aebleskiver pan, place the pan over medium-high heat. Add the remaining 1 tablespoon of butter evenly to each well of the mold, and once the butter starts to bubble, add 2 heaping tablespoons of batter. Allow the aebleskiver to cook till the bottoms are golden, about 4 minutes, then flip and continue cooking till the tops are golden brown, about 3 minutes. Transfer cooked pancakes to a plate covered with foil to retain heat. Repeat steps till the rest of the pancake batter is used.

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If you DON’T have an aebleskiver pan, preheat your oven to 350 degrees and place a mini muffin pan into the oven to heat up. Once your oven is up to temperature, remove the muffin pan and add the remaining 1 tablespoon of butter into each mold well, then add about 2 heaping Tablespoons of pancake batter into each well. Place into the oven and allow the aebleskiver to cook till the bottoms are golden, about 3 minutes. Once you see that the bottoms are golden, remove from the oven and flip each pancake onto the other side.

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Raise your oven’s temperature to 425 degrees, and once heated up, place the aebleskivers back into the oven to finish cooking for another 3-5 minutes, till golden brown. Once done, immediately transfer the cooked aebleskiver to a plate covered with foil to retain heat, and repeat the steps till the rest of the batter is used.

Garnish with Pomegranate-lemon curd. (Recipe here)

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Curd UP!

Pomegranate-Lemon Curd
Yields about 2 cups
Recipe Slightly Adapted from Baking A Moment

INGREDIENTS
1/8 cup cornstarch
2 Tablespoons granulated sugar
1 Tablespoon water
2 large egg yolks
1 teaspoon Kosher salt
1 pomegranate, juiced
3/4 cup water
1 lemon, juiced and zested
2 tablespoons unsalted butter

METHOD
Whisk together the first five ingredients into a small bowl till smooth.

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Place the juice from the pomegranate, water and the lemon juice in a pot over medium-low heat, and bring to a simmer.

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Slowly pour in about a 1/4 cup of the heated juices into the egg mixture, whisking constantly to combine. Add another 1/2 cup of the hot liquid, whisking till the egg mixture is warm to the touch.

Carefully pour in the tempered egg mixture into the pot with the remaining hot liquid, whisking constantly. Cook the mixture gently, stirring constantly to avoid lumps and adjusting the heat temperature accordingly.

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Whisk in the cold butter and lemon zest, then transfer the mixture into a bowl to cool.

Serves well as a filling for cake or this Aebleskiver recipe.

You Can’t Have the Mango!

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Why is it that every time I hear this song by Everything But the Girl, I’m reminded of Chris Kattan’s Saturday Night Live character, Mango? Does it give you flashbacks, too?

I digress. So the whole thing with mangoes started when my parents came to visit me in Portland recently (yay!). I was so excited to host them in my new apartment. We went on a road trip and visited our family in Idaho. It was such a lovely week, I’m so glad to have spent some quality time with my family. Working in the hospitality industry, it’s hard to get the time to take long vacations and spend time with loved ones. I really want to (and will!) make an effort this year to work less and spend more quality time with the special people in my life. Promise.

Back to the point of this story: My mom brought me a bunch of mangoes (it’s her favorite fruit), her reasoning being that I “need to eat more fruit.” (She thinks I don’t eat enough fruit, which is pretty much true.) But I somehow forgot about them, and when I finally remembered that I had them (in actuality, a telephone conversation with my mom asking me if I had eaten said mangoes) I found them overripe in my fridge. I was bummed; they were too mushy to eat raw. And I’m really hesitant to eat things with weird textures. (Random fact about me: I don’t care for eggplants or bananas because of their weird mushiness.) Yet I tasted the overripe mangoes and figured they were still salvageable, so I made this delectable Mango Coffee Cake instead.

The Martha Stewart recipe I adapted it from called for a glaze, but I decided to top the cake with my Vegan Caramel Sauce that I upgraded by steeping the coconut milk with star anise for about an hour.

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This recipe is best served warm and with coffee. (Duh.) Store the cake in room temperature wrapped in plastic. Upon serving, just reheat it in the oven at 350 degrees for about 10 minutes. It still tastes really good even after a week.

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Mango Coffee Cake with Coconut-Star Anise Caramel
Recipe slightly adapted from Martha Stewart

INGREDIENTS
FOR THE STREUSEL TOPPING AND CENTER
3/4 cups all-purpose flour
1 cup packed dark brown sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon coarse sea salt
1 1/2 sticks cold unsalted butter, cut into small pieces

FOR THE CAKE
1 stick unsalted butter, room temperature, plus more for your baking pan
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse sea salt
2 teaspoons ground cinnamon
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
3/4 cup sour cream
5 overripe mangoes, flesh scooped and mashed lightly

Vegan Caramel Sauce

METHOD
First make the streusel topping. In a medium-sized bowl, mix together the flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in the butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Refrigerate until ready to use.

Make the streusel center: Mix together the remaining 1/4 cup of brown sugar and 1/4 teaspoon cinnamon.

Preheat your oven to 350 degrees. For the cake: Butter a 9-inch tube pan with a removable bottom. Place the flour, baking powder, baking soda, cinnamon and 1/2 teaspoon salt into a bowl and mix together.

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Beat the butter and granulated sugar with a mixer on medium-high speed till fluffy, about a minute. Add in the egg and vanilla. Beat in the flour mixture in 3 additions, alternating with the sour cream and mashed mangoes, beginning and ending with flour. Continue to beat until well combined.

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Pour half of the batter into the greased pan. Sprinkle the streusel center mixture evenly over the batter. Pour in the remaining batter, and spread evenly using an offset spatula. Sprinkle the rest of the streusel topping.

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Place into the oven and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack, and allow to cool completely. Remove cake from pan, and transfer to parchment.

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Make the caramel sauce. While still warm, drizzle over cake and let the sauce drip down to the sides. Let set for 5 minutes before serving.

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A Sweet and a Meat

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I last travelled to the Philippines over 15 years ago with my family. My aunt and her husband were renewing their vows on their 25th wedding anniversary in the Philippines where they met as teenagers. At least, that’s how I remember the story. Our entire family on my mom’s side went to the islands to celebrate this beautiful occasion.

My mom, born and raised in the Philippines, had not been back to the homeland since she was about 20 years old.  My mom was really excited to show me, my brother and father, where she grew up. We got to see the grade school she attended and the house she lived in as a child with her other nine siblings. It was a sweet and humbling experience.

Being half-Filipino, I was only exposed to, I guess you can say, half of the cuisine. While my other half was exposed to the Italian-Spanish-German American cuisines my dad was brought up with. When we stayed in the Philippines for the month we were there, my brother and I had the same breakfast every day: longanissa (Filipino sweet pork sausage) or beef tapa with garlic fried rice and a fried egg (a longasilog) with ube ice cream. (We indulged. We were on vacation!)

A recent trip to the local Asian food supermarket gave me flashbacks to my childhood and that family vacation, where I found longanissa and ube ice cream in the frozen food aisle! I was giddy with excitement. For this week, I posted a recipe on homemade English Muffins. Then I thought afterward, why don’t I make my own sausage breakfast sandwich with the muffins and longanissa? Why not add an egg and cheese, too? This dish is a sweet little mish-mash of my Filipino-American heritage. And I’m happy to share it with you!

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Filipino-Style Breakfast Sausage Sandwich
Yields 1 sandwich

INGREDIENTS
2 tablespoons olive oil, divided
2 links longanissa sausage, casings removed
1 slice sharp cheddar cheese
1 egg
salt and pepper, to taste
1 ea. sandwich-size English Muffin
butter, for spreading

METHOD
Defrost the sausage (if frozen). Remove the sausage from the casing by using a knife to cut a small slit. Shape the meat into an equal-shaped patty. Heat a non-stick skillet or cast-iron to medium-high heat. Drizzle the pan with the oil and place the sausage patty onto the skillet, creating a nice sear on the side. Cook it for about 4 minutes. Flip the patty and cook for another 4 minutes. Check the center for doneness. Cook further if needed. Turn off the heat and place the cheese on top of the sausage patty. Use the skillet’s lid to cover the patty, allowing the residual heat to melt the cheese.

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In another skillet, heat the oil over medium heat, making sure the entire base of the pan is coated evenly. Crack the egg into the pan, allowing the egg to cook fully. Swirl the pan a bit to make sure the white is entirely cooked. Sprinkle with salt and pepper. Turn off the heat.

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Cut the English muffin in half and place into the toaster to re-heat. Spread some butter on the inside of the bread and place the sausage with cheese onto the base. Top with the egg and cover with the other half of the muffin. Easy.