a very London kind of morning

Perhaps it seems odd to begin in the middle, but putting ten of the most beautiful days of my life into words has been a formidable challenge, and one that I am broaching slowly.  I can give you the travel guides and the gritty details of what I ate (um, literally everything in sight), but for now, all I want to give you is a few of my favorite hours.  A few, precious morning hours with my beloved.  So here we go. 

It was our next-to-last day in London.  He walked down to our newfound favorite breakfast spot - a tiny French bakery that sat just around the corner from our hotel.  He returned with three plump brioche buns as big as my face, in a paper bag -- two sugared and one with chocolate chips.  We ate them, our faces sticky with the caramelized sugar, as we walked to the gardens - Kensington Gardens.

There was so much joy in my heart as we trotted down to the one place on earth that I had dreamt of visiting more than any other.

We walked through the gates and I am sure my smile nearly dislocated my jaw as I looked at Mr. Pedantic and exclaimed in an elated whisper, “We’re here!” 

There was a soft, autumnal hush that fell over the landscape - interrupted only by the swishing of blowing leaves, and Londoners whistling for their strangely obedient and leash-less dogs that pranced about the green in front of Kensington Palace. 

It was surreal and beautiful and breathtaking.  I found myself wishing, more than I had at any other point on that trip, that I too could own the privilege of visiting this English sanctuary for my morning walks and weekend picnics. 

Then, we saw it.  The statue.  The statue that I had so longed to see - a forever monument for the literary world’s dearest character. 

“Good morning, Peter.  I’ve been looking for you.”

I never wanted to leave.  

Now, as I sit here in my new home, where I am completely content, there is a aching sense of longing for those moments gone by.  I would live that morning over and over again forever, if only I could.  Having Mr. Pedantic there by my side, no trivial responsibilities to separate our hands or hearts -- only us.  That was the best of times.

This morning I made breakfast that was not brioche buns.  He left me to go to work instead of the bakery.  I spent my morning hours working by the Christmas tree rather than walking through the park.  I guess this too, is the best of times. 

Sincerely, 

Pedantic Foodie

Hannah Everly kept me fashionable for our morning in the gardens and she would love to help you prepare for your holiday parties, or revamp your work wardrobe.  You can find this skirt as well as a full line of festive patterns in her shop now!    

{ The 1st Meal } A Conclusion

It’s December.  How did that happen?  Wasn’t it September just twenty minutes ago?  We are just a few short weeks away from the new year.  A new year, with new recipes, new inspiration, and a new series.  Although we have a few weeks left in this beautiful year, it is time for one series to come to a close. 

I began The 1st Meal series back in the beginning of Fall and I have had so much fun creating recipes for it each week.  Some of them were a bit over the top, some were pure and simple, but all were undoubtably delicious.  

We have twenty-seven mornings left in 2015 to eat as many chocolatey, streusel-covered, and cranberry-studded breakfasts as we can bake!  If you missed some of The 1st Meal entires, or need some refreshment, I have compiled a list of all the entries below.  

If you are looking for something quick to make for that hoard of holiday company, these muffins will not let you down.  Make a double batch, as they have a naughty tendency to “disappear” before your company has a chance to find their way out to the kitchen.  Oops.  

“I was just making sure they were good…”

The inspiration for this Turtle French Toast was twofold.  I have long-admired Jessica's blog, How Sweet It Is, and her superpower to create over-the-top, ridiculously wonderfully decadent recipes, and I was longing to create something absurdly indulgent of my own.  My other inspiration was the product of eating too many Quin's Turtle Caramels and trying to contrive an excuse to eat them for breakfast.  

I think I would be perfectly content to eat Biscuits and Gravy for breakfast every day for the next five years.  These biscuits are fluffy and packed with sharp, white cheddar, and topped with a generous ladle of thick, creamy black pepper gravy and crispy pancetta.  Just make me a biscuit bed and give me a hot tub full of gravy.  

I will take banana bread any time, any way.  These Banana Bread Pancakes are topped with a big ol’ spoonful of cinnamon pecan butter.  Game over. 

Though each breakfast recipe stands on its own, breakfast is not complete without a strong brew of your favorite tea.  In this post, I shared some of my favorite blends and tips for morning brewing. 

I hope that this series inspired to you move slowly, to soak in the mornings, to take your time enjoying your first meal - to begin well.

Sincerely, 

Pedantic Foodie

{The 1st Meal} Orange Glazed Bundt with Dark Chocolate & Pecans

Good morning.!  Are you still deep in the gravy hangover?  Or are you, like me, too busy fawning over your pile of Black Friday treasures?  I thought so.  Do not worry, you definitely needed two more sweaters - they were on sale and you look so good in them!  Oops.  Fell into the Friday game again.

Remember how we made these Cinnamon Sugar Cheese Buns last week?  Yeah, they were really good.  Hey, that was pretty sneaky, eating all the cream cheese centers and leaving the outer crust.  I bet you pulled all the marshmallows out of the cereal box as a kid too.  Heehee, I like you.  Let’s be friends.

Do you also remember my promise to bring you yet another scrumptious application for that bundt dough you wisely stowed away in the freezer?  I made good on this promise, unlike the promise I made to myself to back off the carbs.  I’ll get to it.  I still have a few weeks before wedding dress shopping, right?  Meh.  That’s depressing.  I’m going to eat some more bread to ease my guilt.  Don’t be like me.  But make this bread.  Yes, do that.

If you cannot tell, I binged watched some Great British Bakeoff and now I’m making fancy breads. 

Making this bread was a euphoric experience.  It was as if a warm, candlelit, old English kind of glow swept over my kitchen and I pretended that I was Mrs. Cratchit making the sweet, cherished Christmas bread for her adoring family.  There’s just something about this bread that sings of the holidays.

Baking bread feels so good.  It’s rudimentary, yet so momentous when baked at home.  It makes the kitchen feel cozy in a way that salads simply cannot.

For this recipe, our bundt dough is coated with melted butter, then sprinkled generously with orange sugar, chopped dark chocolate, and pecans.  The combination is unsurpassable - the perfect treat for these cold, wintry mornings.

After the filling has been pressed into the dough, the dough is rolled and shaped into a loop - forming lovely swirls of chocolatey orange filling throughout the bundt.  

While the bundt is still warm, it is brushed with a syrupy orange glaze that makes the outer crust sweet and sticky. 

This is one time where you can politely lick your fingers without shame.

Brew a pot of coffee and cut yourself a slice (or two).  Breakfast is served.

Sincerely, 

Pedantic Foodie

---

Glazed Orange Bundt with Chocolate and Pecans

*This dough recipe will make two bundts if you use the entire batch of dough, or 1 bundt when divided.  If you wish to make the full recipe, rather than freezing a portion of the dough, double the recipe for the orange chocolate filling.

for the bundt dough  

• 1/2 cup warm water (about 95 degrees F)
• 3 packages active dry yeast (3 scant tablespoons) 
• 1 cup whole milk, at room temperature 
• 3/4 cup granulated sugar 
• 3/4 unsalted butter, cut into cubes
• 3 large eggs 
• 6 cups bread flour 
• 1/4 cup nonfat dry milk
• 2 1/4 teaspoons salt 
• 2 teaspoons vanilla extract 

In the bowl of your stand mixer combine all ingredients and mix on low speed, using the paddle attachment, until just combined.  Then, change to a dough hook and knead the dough for 8-10 minutes, until smooth, shiny, and elastic.  The dough will look rather loose, but resist the urge to add more flour.

Coat a large bowl with butter and place the dough in the bowl, turning to coat.  Cover with plastic wrap and allow to rise until doubled in volume, about one hour.  

When the dough has doubled, turn it out unto a floured surface, punching down the dough to release some of the air.

This is where you have to make your decision. 

If dividing and freezing, cut the dough into two equal pieces and fold each portion into a rectangle by folding the ends in towards the center.  Allow to rest for 15 minutes before wrapping tightly in plastic wrap.  The dough can be frozen for up to one week.  

If using immediately, shape each portion into a rectangle and allow the dough to rest for 15 minutes.  While the dough is resting, prepare the filling. 

for the filling

• 2 tablespoons unsalted butter, melted 
• 1 medium naval orange, zested
• 2 tablespoons granulated sugar
• 1/4 cup pecans, finely chopped
• 1/3 cup semisweet chocolate, finely chopped
• egg wash (1 egg and 1 teaspoon water whisked together)

In a small bowl, combine sugar and orange zest.  Use the tines of a fork to press the zest into the sugar. 

Roll the dough into a 12x8 rectangle and brush with melted butter.  Rub the sugar over the dough and then sprinkle with pecans and chocolate.  

Roll the dough lengthwise, tucking the dough under itself to form a tight roll.  Squeeze the dough gently to extend the roll.  You should be left with an 18-inch roll of dough.  Form a loop by tucking one end into the other and pinch to seal the ends together.

Grease a bundt pan liberally with butter.  Place the loop into the bundt pan and use kitchen scissors to snip eight small slits into the top of the bundt.  Cover with plastic wrap and allow to rise until almost doubled, about 45 minutes.  

Preheat oven to 350 degrees.  

When the dough has finished rising, brush with egg wash and place in the oven.  Bake for 35-45 minutes, until the dough is deep golden and sounds hollow when tapped.  

While the bundt is baking, prepare the glaze. 

for the glaze

• juice of 1 naval orange 
• 1/3 cup granulated sugar
• 4 whole cloves

In a small saucepan, combine orange juice, sugar, and cloves.  Bring to a simmer over medium heat, stirring often.  Cook for 10 minutes, until a thick syrup has formed.  Strain to remove cloves.  

Remove the bundt from the oven and brush with orange glaze.   Glaze until the dough no longer absorbs the syrup - you may not use all of the glaze.  Allow to cool for 15-20 minutes before removing from the pan.  Serve immediately or wrap in plastic and store for several days. Enjoy!