General Washington started each day with a breakfast of hoecakes as described by members of his family and guests. More than likely, Washington’s first mea1 of the day was prepared by the enslaved chef, Hercules Posey. Washington’s family loved Hercules’ cooking – Washington’s step-grandson described Hercules as one of the best chefs in America. Washington praised Hercules’ cooking so much the president was reportedly angered and surprised when Hercules escaped and sought his own freedom.This recipe is a modern adaptation of the 18th-century original recipe found among the letters of Nelly Parke Custis Lewis, Washington’s step-granddaughter.
All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.
For a change of pace this St. Patrick’s Day, take a chance and try these savory waffles with cheddar made with Mr. Crumb Sage and Onion Stuffing™ . This dish works equally well for breakfast, brunch or dinner. Top with a fried egg and a dollop of sour cream and serve with a side of bacon and grilled tomatoes for a truly excellent meal.
Ingredients: For the waffles:
Two 8-ounce (225g) tubs of Mr. Crumb Sage and Onion Stuffing™
1 large egg, lightly beaten
2 ounces (50g) Kerry Gold Dubliner Irish Cheddar Cheese™
1 tablespoon fresh chopped parsley
1/4 teaspoon dried thyme
Salt, to taste
Ground black pepper, to taste
Vegetable cooking spray
For the Eggs:
Large knob of butter
6 large eggs
Snipped fresh chives, for garnish
Cooked bacon, fried mushrooms, grilled tomatoes or sautéed spinach
Preheat a waffle iron to a medium setting.
Place the stuffing in a large bowl, gently breaking up any large lumps. Add the egg and stir to combine, making sure that all of the stuffing is evenly moistened.
Stir in the cheese and add parsley, thyme and salt and pepper to taste.
Divide the stuffing mix into six equal portions and shape each one into a patty about 1-inch thick.
Using vegetable spray, lightly grease the waffle iron. Add the patty to the waffle iron and cook for 2-3 minutes until crisp and golden. Transfer to a plate lined with kitchen paper and cover with foil to keep warm. Repeat with the remaining patties.
Heat a large cast iron skillet on medium high heat. Add the butter. When the butter has melted and the skillet is hot, fry the eggs until cooked to your liking.
To serve, place a waffled on a plate and top with an egg and season with salt and black pepper. Serve with crispy bacon, fried mushrooms grilled tomatoes or sautéed spinach, if desired.
Cook’s Notes: Mr. Crumb Gourmet Stuffing is a product of Ireland and is cooked by hand in small batches by sautéing onions, herbs and spices in pure Irish Butter (made with milk from grass fed cows) before mixing in fresh breadcrumb. The product is available in the United States at Safeway and Albertson Supermarkets.
For me, cooking and baking is a true expression of love. And with Valentine’s Day right around the corner I can’t think of a better way to express love by treating the special people in my life with this delightful scrumptious dessert.
Adapted from The Classic Catering People January 31, 2017
Makes 2 Pastries
Ingredients: For the Red Velvet Filling: 1 cup graham cracker crumbs 4 commercially prepared red velvet cupcakes, without icing 1 sheet puff pastry 1 egg yolk
For the Cheesecake Filling: 1 1/2 8-ounce packages cream cheese 3/4 cup granulated sugar 2 eggs 2 teaspoon vanilla extract 6 ounces sour cream
Confectioners sugar, optional
Special Equipment: Heart-shaped cookie cutters Pastry bag with plain tip (#3 or #4 tip)
Directions: Preheat the oven to 365 º F.
Line a cookie sheet with parchment paper and set aside.
In a large bowl using a hand mixer, beat the cream cheese and sugar together until smooth. Add eggs and vanilla; mix until smooth. Add sour cream; mix until combined. Fill a pastry bag with the cream cheese filling and set aside.
Using a heart-shaped cookie cutter, cut 4 heart pieces out of the puff pastry, to have a top and bottom for each heart.Layer half of graham cracker crumbs in a heart shape on top of the puff pastry, keeping it away from the edges.
Pipe a layer of cheesecake in a zigzag pattern on top of the graham cracker crumbs.
Crumble the red velvet cupcakes and sprinkle some on top of the cheesecake layer, covering the cheesecake as much as possible.
Pipe another layer of cheesecake filling on top of the red velvet cake, making sure to stay away from edges.
Place a puff pastry heart on top of the layers; line it up to meet the edges of the bottom heart. Using the same cookie cutter push down to cut the edges off the heart and seal the pastry together.
Brush the pastries with the egg yolk wash. Place the pastries on the prepared cookie sheet and place in the oven and bake until golden brown, turning over once.
Remove from the oven. Dust with a little confectioners sugar and serve with coffee, if desired.
If you prefer to bake a red velvet cake from scratch, pleaseclick herefor the link to a great recipes.
If you are using frozen commercially prepared puff pastry sheets, be sure to thaw them according to the directions on the package.
Substitutes for pastry bags Plastic Sandwich Bag:Plastic sandwich bags are a popular substitute for pastry bags. They are useful because they are disposable, most homes have them and they are easy to handle. You can use zip-top bags, slider-tip bags or simple sandwich bags that have a fold-over top. Simply put the frosting in the bag and push it to one corner. Twist the top of the bag shut and place one hand at the back of the frosting. Snip the tip of the corner with a pair of scissors and begin piping. Begin with a small cut and gradually adjust if you want your pipes bigger. You can also snip the corner and place a metal pastry piper into the bag before you put the frosting in so that you can make designs.
Paper:You can use parchment, greaseproof or waxed paper to make a pastry bag. Simply cut the paper into a square. Then, fold it into a triangle by bringing one corner to the opposite corner. Roll the triangle into a cone so that the point will be where the frosting comes out. Tape the cone together. Add a metal piping tool and then the frosting. Fold the top of the bag down and begin piping. Paper is a popular substitute for pastry bags because most kitchens will have some variety of glossy paper.