The Breakfast That Ticky Missed.

Ahhhh ... Ticky, Ticky, Ticky. Tsk, tsk, tsk. Just look at what you missed.

Sunday morning for breakfast I wanted something special, something different, something "outside the box," so to speak. (And I hate that expression.) Oh heck, I wanted to "push the envelope."

I was inspired by my creme fraiche/lime/cilantro dip for this part of this recipe. I pulled out my plain creme fraiche, (Plain creme fraiche? An oxymoron if I ever heard one. Let's say unadulterated creme fraiche, or virgin creme fraiche, or unadorned creme fraiche.) an orange, and Mr. Hawthorne's sourwood honey.

A tablespoon or two of honey in the creme fraiche.

I zested an orange ...

... and added that to my honeyed creme fraiche.

I'm doing fried plaintains. Here are the ingredients for my batter: just club soda and Bisquick.

One cup Bisquick and 3/4 cup club soda. I love the bubbly foamy.

Then I thought to add in vanilla, the good vanilla, of course. (Nod to Ina. Wink to shrikes)

I sliced my plantains and put them in the batter.

I heated vegetable oil in my pan, then added the battered slices of plantains. Do not crowd the pan. Just do a few at a time.

I fried them on both sides, then I drained them on paper towels.

And here's breakfast fare for the Hawthornes. Fried plantains sprinkled with powdered sugar, with assorted fruits, and an orange-honey creme fraiche.

Now, I know everyone recognizes the strawberries, the blackberries, the blueberries, and the raspberries (which I could have done without since I am not at all a fan of raspberries). But does anyone know what that other mass of matter is on the left? Sadly, I forgot to take a picture of it before I peeled it and plated it. But thank goodness for Google Images. Here it is. Upon first looking at the fruit, Mr. Hawthorne thought it was an artichoke. I guess he didn't look very hard, since it didn't have leaves like an artichoke, although when I looked at the image on the link above, I can see why he might have thought it was artichoke. Here's another picture. Anyone know what it is? ... Respectful pause while my readers ponder ... It is a cherimoya. And here's more interesting information about the cherimoya. And more. What did it taste like? To me, it was like custard, taste-wise and texture-wise. Daughter Hawthorne floved it. But alas, the Hawthorne Household won't be having this fruit on a regular basis. When Ticky and I went to Harris Teeter on Saturday, we were looking in the produce department and came upon this item. The description described the taste as mango, maybe strawberry, and some other fruits I can't remember. It didn't have a price on it, but I wanted to try something different. I tossed it in my cart and it wasn't until I scanned the item at checkout that I found the darn thing was over $5.00.

I thought this a very pretty presentation and found it to be delicious. When I make it again, and I most certainly will, I will substitute bananas for the plantains. The plantains didn't have the flavor I expected of them. I thought they would taste like bananas, but they didn't. They just looked like bananas. And I actually thought I was buying bananas, when I picked up the plantain which was right next to the cherimoya. Note to self: Put on your glasses when shopping the produce section at Harris Teeter. Definitely, bananas would put this over the top. If you like plantains, then go with them. But bananas would be absolutely divine.

As for the batter, it was everything you'd look for in a batter - light, crisp, fresh, and complementary to the food it was encasing. Plus it had that hint of vanilla in it. This was an excellent batter and one that I'll use again (sans vanilla), for fish, for vegetables, for ... you name it. OK, so I Sandra-Lee'd it with the Bisquick. Just kill me now. The soda water is what put the batter over the top. As I said, an excellent batter.

The Hawthornes Have A Delightful Breakfast.

This morning, Mr. Hawthorne found some "past-due" bananas in the fridge. He asked me what to do about them. M : " Not to worry, Dear Husband. " (Heh. I think I just broke some fingers typing that out.) I'll make fried bananas for breakfast.

My ingredients: the dated banana 1/2 cup Bisquick (Rosie hangs head in shame. Bisquick ... Yes, I know. Every now and then, you know I go slumming.) 1/4 cup milk 1 egg 1 teaspoon oil

I whisked my batter together and sliced the bananas on the diagonal.

I heated my pan, added the oil and heated it, then added the batter-covered banana slices to the hot oil. Just cook until nicely browned on both sides. Drain on paper towels.

I sprinkled my fried bananas with powdered sugar and drizzled sourwood honey over top.

Mr. Hawthorne had toasted some sliced bagels and fried up some summer sausage. We added the homemade applesauce we made the other day. All in all, a lovely breakfast.

Hmmmmm. Seriously good eats.

Xmaskatie, Glowria, and Katie Come For A Visit.

Rosie was quite excited since Xmaskatie, Glowria, and Katie came to visit yesterday. I decided to make Julia Child's Chicken Melon for dinner, from Julia Child & Company, and as this meal is somewhat involved and requires a bit of preparation, I started early yesterday morning on it.

Gentle readers, some of these pictures my be quite graphic in nature, so please be aware and proceed with caution.

The first thing I need to do is remove the carcass from the chicken, leaving the skin intact except at the openings at the back vent, the neck, and along the backbone. The meat of the chicken goes into my stuffing and the skin will be the container for the pate mixture. You with me here?

I inserted my hand between the meat and the skin to carefully loosen the skin all around the breast meat, thighs, and drumsticks without tearing the skin.

Turn Miss Chicky over and work on the other side.

I'm quite good at this. Actually, I've done this numerous times before with my Thanksgiving turkey. I take the carcass out but leave in the drumsticks and wings, then stuff it and truss it. Talk about an impressive bird.

And you know what? This chicken still calls me. By the way, the number of times the phone will ring while you're in the midst of this procedure is directly proportional to how far your hand is up the chicken's ass.

Next, cut down the backbone.

Carefully scrape down the backbone.

Sever the ball joints of the wings and thighs.

Continue down rib cage.

Finally, lift carcass and scrape under ridge of breastbone to free it.

And Wallah! Or, alternatively, Vallah! I"ve heard Aunt Sandy use both mispronunciations in one episode. The carcass is free.

Next I have to remove the wings, the drumsticks, and the bosoms.

Carcass, wings, drumsticks, and bosoms at top. Skin in the foreground.

I salted and peppered the skin, then sprinkled some sherry on it.

My chicken parts go into a freezer bag so I can make stock later.

I've cut the meat off the drumsticks.

Next, I diced one breast (on the right) and will save those chunks. The rest of the meat (on the left) is diced and ready for my processor.

Process the chicken meat in batches.

Mmmmm. Yummy.

Green onion and tarragon.

My ingredients for the stuffing: salt and pepper nutmeg 2 eggs 1 cup heavy cream

Chopped onions and tarragon go into the mix.

Then the eggs.

And finally the cream. And process for about a minute or so.

In another bowl, I have my diced chicken breast, diced smoked ham, and pistachios.

Then I remembered my organs, so I chopped them up and added them in.

Pour the chicken sludge from the processor into a bowl.

Then fold in the diced ham/chicken and pistachios.

And here we have the stuffing.

Now, here comes the fun part. I've threaded my needle and I'm ready to loosely baste around the circumference of the skin.

After you sew the chicken, pull up on the two ends of the string to make an open pouch.

And stuff away.

Pull up on strings to make a nice round shape.

And continue stuffing.

Next, soak some cheese cloth in melted butter, wrap up the chicken, then wrap string around the chicken to make a melon of sorts.

Place in a buttered dish, upside down, and bake at 350 for about 30 minutes. Then turn it over and continue baking until temperature reaches 170 degrees (about 2 hours). Baste throughout the baking time.

Let set for about 20 minutes before unwrapping.

As you can see, we enjoyed this quite a bit.

Close up of innards.

And here's a slice with Mr. Hawthorne's corn and bacon that's so good. Too bad Glowria left before dinner. But I'll save you some. Next up, my appetizers, which Glowria did get to eat. I know. I'm doing this bassackward.

First I sliced bananas, then battered them in a mixture of: 1/2 cup Bisquick (I Sandra Lee'd it!) 1/4 cup milk 1 egg 1 tsp oil Then fried 'em up in Crisco.

And drained on paper towels.

Fried banana with my Thai cucumber dipping sauce. Delicious.

Tostitos with my queso dip and homemade salsa.

By the way, let me introduce you to our guests. This is Glowria.

And this is Xmaskatie.

And of course you know Dixie. That's her hedgehog.

This is Katie and her hedgehog.

Guess who showed up right at dinner time. Youngest Hawthorne, Daughter Hawthorne, and Giada. Katie and Giada get to know each other.

Dixie's not hungry, but she's not going to let Giada get any of her food.

Giada, sweetie, you're getting a bit too close.

Dixie resting on her pillow.

Katie on her blankie.

All the little doggies taking a nap.

Heh. Dixie's giving Giada the evil eye.

Giada, I do believe you're in Dixie's personal space.

Dixie doesn't appear to be too happy.

Dixie tolerates Giada, but not much.

Giada's got the Flying Nun ears going on. Thank you Glowria, Xmaskatie, and Katie for visiting.