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Super Bowl Sunday, score big at breakfast with Seattle's Best Sour Cream Coffee Cake and Denver Omelettes

Posted: January 28, 2014 - 4:44pm  |  Updated: January 29, 2014 - 10:17am

As the Seattle Seahawks and the Denver Broncos face off at the first ever cold-weather Super Bowl to take place in an open-air stadium at New Jersey’s MetLife Stadium on February 2, you could be well ahead of the 6:30 p.m. (EST) kick-off by starting your day with foods as popular in New York and New Jersey (Super Bowl XLVIII co-hosts), as they are in the players’ home cities. Besides plenty of good, hot steaming coffee, Seattle’s Best Sour Cream Coffee Cake and Denver omelettes would score big as breakfast choices on Super Bowl Sunday, whether you follow football, or not. With a history that dates back to 1968, Seattle’s Best Coffee (acquired by the Starbucks Corporation in 2003) needs no introduction, but the sour cream coffee cake that bears its name, unique for its hazelnut/brown sugar/nutmeg filling and espresso coffee glaze, is another story. “Seattle’s Best Sour Cream Coffee Cake,” from the now out-of-print “Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle’s Renowned Public Market,” by Braiden Rex-Johnson, is unusually flavorful and deliciously different from any other coffee cake you may have tried. The cake is Super Bowl worthy, not just for breakfast, but for enjoying as dessert after dinner, as well. Like coffee cakes, omelettes are versatile, suitable for serving at breakfast, lunch or dinner. Despite James Beard’s writing that there is no “true recipe” for the Denver (or Western) Omelet in his “American Cookery” cookbook, Denver omelets are remarkably popular and consistent for their inclusion of onions, bell peppers and ham, which should be cooked in advance for use in omelettes. Omelettes are good served as they are, or as a filling for a sandwich made on roll – or even better – a Super Bowl size New York-style bagel.

 

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.

Denver Omelette

For the filling

1/3 medium green bell pepper, seeded with membrane removed, diced

2 tablespoons minced onion

2 tablespoons minced scallions, including some of the green part

1/3 cup finely chopped ham cubes

1 tablespoon butter, plus more, if needed

1 tablespoon vegetable oil

 

For the Omelette

2 to 3 large eggs, room temperature

1½ teaspoons water

Dash salt and fresh ground pepper

1½ tablespoons unsalted butter

Fresh minced parsley, for garnish

 

For the filling: heat butter and oil in a medium skillet over medium heat. When butter foams, add vegetables, cooking until tender, about five minutes. Add ham, cooking 1 minute more; set aside. (If you want to use the same pan to cook the omelette as you did the vegetables, use a non-stick pan.

 

For the omelette: break the eggs into a bowl. Add water, salt and pepper and whisk to combine. Heat a 10-inch non-stick skillet over medium-high heat. Add butter and heat to foaming. When foam subsides, add eggs to center of the pan. Shake and twirl pan to distribute eggs over the pan’s surface. When eggs begin to coagulate, tilt pan so uncooked egg runs off to the sides of the pan. As the eggs cook, gently push the cooked edges toward the omelette’s center with a heat resistant or silicone spatula. When eggs are almost set, add filling to only one side of the omelette. Once the eggs are set, use spatula to fold omelette in half. Slide omelette on to a warm plate and serve at once. Garnish with minced parsley. Makes 1 generous serving.

To make a bagel sandwich: toast a bagel and fill with omelette. If desired, top omelette with 2 slices cooked bacon. While bagel is still warm, top with 2 tablespoons finely shredded sharp Cheddar cheese. Makes 2 servings, depending on appetite.

 

Omelette pointers

• Individual omelettes that are made with two or three large eggs are manageable and easy to handle. Be sure the eggs are brought to room temperature before cooking; cold eggs take longer to cook.

• Using a fork or a whisk, whisk eggs until yellow and whites are combined.

• Use a 10-inch nonstick pan with gently sloping slides. Heat pan over medium-high heat, then add unsalted butter and heat butter to point of foaming. (Use unsalted butter; salted butter tends to promote sticking.) When the foaming subsides, add beaten eggs to the center of pan.

• Shake and swirl pan to spread the eggs over pan’s surface.

• As eggs begin to coagulate, tilt pan to the side so the uncooked eggs run to the edge of the pan. Use a heat resistant or silicone spatula to “push” the cooked edges to the center of the omelette.

• If fillings such as meat or vegetables are added, cook them first. Cooked vegetables and meats, as well as cheese, should be added to the omelette once the eggs are almost set. When adding filling, place them only on half of the omelette so the eggs to do not tear when folded.

• Cook omelette until it is set, but still moist on top. (Underside should be lightly browned.) Using a spatula, fold omelette in half or thirds, then slide on to warm plate.

Seattle's Best Sour Cream Coffee Cake

Seattle's Best Sour Coffee

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tablespoon double-strength coffee or espresso

1 teaspoon vanilla extract

1¾ cups sifted flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sour cream

1/3 cup firmly packed light brown sugar

1/3 cup toasted, chopped hazelnuts*

1 teaspoon ground nutmeg

To toast hazelnuts: put nuts on a cookie sheet in a single layer and place in a 375-degree oven for 10 minutes. Remove from oven and allow to cool slightly. Place nuts between two rough terrycloth towels, and rub off as much of the nuts’ brown skin as you can, or rub a handful of nuts between your palms, or a single difficult-to skin nut between forefinger and thumb.

Coffee Glaze

1 cup confectioners’ sugar

3 tablespoons double-strength coffee or espresso

½ teaspoon half-and-half

¼ teaspoon vanilla extract

 

For garnish

Confectioners’ sugar, sifted

Pinch of finely ground coffee, Turkish grind (You can use any type of coffee you wish in this recipe, as long as it is ground with a Turkish grind, the finest grind of coffee.)

 

Preheat oven to 350 degrees. Take out a 12-cup Bundt pan, grease lightly or spray with non-stick corn oil spray and set aside. In a large mixing bowl, whisk the butter and sugar together. Beat in the eggs, one at a time, until well blended. Stir in the 1 tablespoon coffee and the 1 teaspoon vanilla. Mix together the flour, baking powder, baking soda and salt, and add the flour mixture to the wet ingredients, alternating with the sour cream, until well blended. Combine the brown sugar, hazelnuts and nutmeg in a small bowl. Spread one-half of the batter in the bottom of the Bundt pan. Sprinkle one-half of the hazelnut mixture over the batter. Pour remaining batter over top, then finish with remaining hazelnut mixture. Bake until a toothpick inserted in middle of cake comes out clean, 35 to 45 minutes.

Let coffee cake cool on wire rack before removing from pan. Drizzle coffee glaze over cake while still warm. Let cake stand for 15 minutes to absorb glaze. Dust with confectioners’ sugar and ground coffee just before cutting and serving.

Serves 8 to 10.

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