Meet Michaela Hundahl, our New England neighbor and the blogger behind Home Dwelling. Her dreamy photos are second only to her splendid recipes. We'd say she's got a bit of an Ina Garten vibe going on. Her cooking is practical but special, humble yet elegant. Here she shares oven-baked French toast and buttermilk biscuits with ham + mustard. They're worthy of Christmas morning or one where you simply have no place to be.
Hi all! So happy I have the opportunity to take over the Small Batch Daily blog today and share some of my recipes. I grew up standing on a chair at our marigold kitchen counter begging my mother to let me taste the unsweetened cocoa powder used for baking (bad idea) and stealing chickpeas from my great aunt as she slipped the skins off them for extra-smooth hummus (good idea). I moved from the Boston-area to live with my husband in the Pacific North West and joined my first CSA share. I had no idea where to begin with a fridge full of greens, multiple orbs of kohlrabi and a variety of radishes, so I researched and tested various recipes expanding my knowledge and fueled my interest in food and cooking. At that time I also began to photograph food and families. Eight years later I am still growing as a cook and a photographer and am passionate about what I feed my family and sharing recipes and skills with people so they can feed theirs.
OVEN FRENCH TOAST WITH BUTTER PECAN TOPPING
After my daughter was born four years ago, I began to make this dish when I still wanted to entertain but could not guarantee I’d have substantial time to be in the kitchen before my guests arrived. Hungry babies do not care if anyone else needs to eat. Enter oven French toast. The bread is soaked overnight and while the oven is preheats the topping is made. With some fresh fruit to balance the richness of the stick-bun like flavors, you’ve got an indulgent breakfast for company. If you, like Will Ferrell’s character in the movie Elf, can’t get enough sweetness, pass maple syrup.
BUTTERMILK BISCUITS WITH HAM + MUSTARD
I like to use a food processor to cut butter into flour when I’m making biscuits or tarts. It’s quicker so the ingredients are sure to stay cool, but feel free to incorporate the butter with a pastry blender, two knives or your fingers. Before I mix the dry ingredients, I cut the butter and put it in the freezer to chill. Like all biscuits and tart crusts, it’s imperative the ingredients are cold and they are not overworked.
After being cut into rounds, the biscuit dough can be frozen on a sheet pan and then put into a zip-top bag and stored in the freezer for a month or so. You’ll need to add a few minutes to the baking time for the frozen dough rounds. The biscuit dough can also sit in the refrigerator over night. Last year I made the dough Christmas Eve, baked the rounds Christmas morning and served them with sausage gravy and fried eggs which is my husband’s all-time favorite. Today we had them with ham from Vermont Smoke & Cure and honey mustard which was equal parts honey, Dijon mustard and coarse grain mustard.