Stuffed Croissants for petit dejeuner

Blackberries are delicious and the grocery stores are chalk full of them now!   After a stressful week of STARR testing, I knew Emma needed to have a special breakfast this weekend.   I grabbed some fresh croissants and made a creamy spread to compliment blackberries.   After eating, she looked at me and asked if she could have another?   Quick, easy but with a beautiful presentation - this makes breakfast special.

Stuffed Croissants

Ingredients:

• fresh croissants
• pint of fresh blackberries {or any other berry}
• 1 pkg mascarpone cheese
• 2 T confectioners sugar + 1 T for dusting
• 1 t vanilla bean extract
• squeeze fresh lemon

Directions:   Rinse blackberries, dry them and slice them in half and set aside.   Split and lightly toast your croissants.  In a small bowl, mix together the mascarpone with the confectioners sugar, vanilla bean extract, and lemon juice.  To assemble, spread the mascarpone mixture onto the bottom croissant slice, layer with blackberries then spread another mascarpone mixture layer onto the top croissant to "sandwich" the blackberries.   Dust with confectioners sugar and serve!

Sunrise Breakfast Bake

I love to cook {as if you didn't notice} and the weekend is where I find myself making the bigger meals for our family.   Breakfast usually consists of fruit, eggs and maybe pancakes if Emma has a friend spend the night.   I needed something hearty, something easy and more complete so came up with this casserole.   It's been devoured every time I make it!

Sunrise Breakfast Bake

Ingredients:

• 1 loaf french bread
• 1 lb Italian Sausage
• 12 eggs
• 1/2 C heavy cream
• 1 1/2 C cheddar cheese, grated
• 1 shallot, minced
• 1 T caraway seeds
• 1/4 C Italian Parsley, minced
• salt and pepper

Directions:   Preheat oven to 350 degrees and spray a coat of Pam on the bottom of the casserole dish.   In a fry pan, saute the shallot in the olive oil and remove.  In the same pan, cook the Italian Sausage, drain off the fat and then add the shallots back in along with the caraway seeds and parsley, stir to mix.   In a large bowl, whisk the eggs and cream together.

Tear the french bread into bite sized pieces and place in the casserole dish.  Add the cooked sausage mixture, egg mixture, 1 C of the cheese, parsley, salt and pepper.   I use my hands to mix everything together, then top with the remaining 1/2 C cheese.

Bake in the oven for 35-40 minutes until the egg is cooked through.   This will serve between 8 - 10 people and can be stored in the refrigerator for a few days.   Great reheated!

Vanilla Bean Oatmeal with sauteed apples

Emma has been eating Oatmeal every day for the past month.   Today I wanted to change things up a bit for her and decided to use my new favorite Vanilla Bean Paste from Nielsen-Massey..   The flavor of the oatmeal was amazing and then I topped it off with yummy sauteed apples.   Great breakfast that packs a long lasting punch.   It's so good I made some for myself!

Vanilla Bean Oatmeal

Ingredients:

• 1/2 C quick oats (I use Quaker 1 minute Oats)
• 3/4 C water
• pinch of salt
• 1/2 T vanilla bean paste
• 1/2 T butter
• 2 T milk

Directions:   In a mircowave safe bowl, combine quick oats and water and zap on high for 90 seconds.   Once done, add a pinch of salt, vanilla bean paste and butter.  

Stir until butter has melted then add milk and mix again.   Serve with sauted apples or any other fruit or nut.

Sauteed Apples

Ingredients:

• 1 Granny Smith apple, cored and peeled and chopped
• 1 T butter
• 1 T brown sugar

Directions:   In a small saute pan, melt butter.   Add apples and brown sugar and simmer a few minutes until tender.   Spoon onto Vanilla Bean Oatmeal and serve warm!

A Davis Cup Brunch

I catered a special event Friday morning - a Davis Cup Brunch.   GO USA was the theme and the idea was to keep it entirely American.   What's more American than Buttermilk Biscuits???   The menu consisted of biscuits three ways; mini biscuit bites with local honey butter (that I made), mini biscuits with hash (gravy and crumbled sausage) and then finally a biscuit sandwich, sort of a cross between a BLT and Eggs Benedict - sliced tomato, bacon and a poached egg between a buttermilk biscuit.   When you cut or bite into it, the yolk oozes out to create a wonderful "sauce".   With a side of salted fruit and lime, the ladies were set for the 7 hours of tennis matches.

Patriotic Table Setting!

Davis Cup tickets!

Mango, watermelon and papaya salad with salt and lime!

Mini biscuits - just pop in your mouth good!

Local honey butter - easy to make.

Biscuit Sandwich with a perfectly poached egg.

Avocado's ARE for Breakfast!

Received a beautiful box of Avocado's from Mexico the other day, courtesy of Lewis and Neale Inc., a leading communications agency devoted exclusively to the marketing of food and beverages out of New York.   I was asked to come up with a few breakfast recipes and I said "sure" enthusiastically.   I love avocado's and adding them into a breakfast recipe was so much fun.   Hope you try at least on of these!

Avocado's ARE for Breakfast!

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Bacon and Cheese Omelet with Avocado

 Ingredients:

• 6 eggs, whisked
• 4 slices bacon, fried and crumbled
• 1 C cheddar cheese, grated
• 1 T butter
• 1 avocado, sliced
• limes
• salt and pepper
• Spicy Yogurt Sauce

Directions:   In a small bowl, whisk eggs well.   In a large pan, melt the butter over medium heat.   Ladle 1/3 of the egg into the pan and rotate the pan, making sure the egg is evenly across the bottom.   Cook until no raw egg is visible.

In the center, add the cheese and crumbled bacon then fold in tri-fold fashion, bringing in the right third then the left third of the omelet.   Plate and garnish the entire omelet with sliced avocados topped with my Spicy Yogurt Sauce (recipe below).   Add a bit of salt and plenty of pepper and serve!

Spicy Yogurt Sauce

Ingredients:

• 1 C Greek Yogurt
• 1 T Ancho Chile powder
• 1 T Cumin
• Juice of 1 lime
• Salt and Pepper to taste

Directions:   Mix the above ingredients together and serve over the omelet.

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Breakfast in the Clouds

Grits, Eggs, Shrimp and Avocado

Ingredients:

• 1 C grits
• 2 C chicken stock
• 1 C half and half
• 1/2 C Monterrey jack cheese, grated
• 6 eggs, whisked
• 4 slices bacon, fried and crumbled
• 16 large gulf shrimp, peeled and de-veined
• 1 avocado from Mexico, mashed
• 1 t cajun spice
• juice of 1 lemon
• 2 T Worcestershire Sauce
• 4 T hot sauce
• 1/2 C amber beer
• 4 oz butter, cubed
• salt and pepper to taste

Directions: In a small saucepan, combine chicken stock and half and half and bring to a simmer, adding the grits, stirring continuously.   Cook for 12 minutes, remove from heat and add cheese.   Stir well and hold.  In a large fry pan, fry bacon until crisp then crumble, set aside.  Season shrimp with cajun spice.   In the same fry pan and using the bacon drippings, saute the shrimp until cooked through.   Hold the shrimp in a bowl.   De-glaze shrimp/bacon pan with the juice of the lemon. then add the Worcestershire sauce, hot sauce and beer.   Simmer and reduce to 1/2.   Remove from heat and add butter to finish sauce, whisk together.

In a separate pan, scramble eggs to your liking!   In a small bowl, de-seed avocado and mash, seasoning with salt and pepper.

To assemble - start with a thin layer of grits, topped with the scrambled eggs, then the mashed avocado.   Add shrimp and finish with sauce spooned over.   Top with crumbled bacon then dive into the cloud!

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Avocado Protein Shake

Ingredients:

• 1 C crushed ice
• 1 C skim milk
• 3 T whey protein powder (I use Vanilla flavored)
• 1 banana
• 1 avocado
• 2 T peanut butter
• 1 T honey
• 1 t vanilla extract

Directions:   Combine all the ingredients into a blender and process until mixed and smooth.   Drink immediately!

Foodbuzz 24x24: Beat Ovarian Cancer Brunch

Sponsored by Electrolux and Foodbuzz, I hosted a Beat Ovarian Cancer Brunch on Saturday, Sept 4th. which raised awareness and money for Ovarian Cancer Research, which is close to my heart as I lost a good friend to the disease this past July.   Kathy Carroll remained strong, poised, elegant and beautiful throughout her heroic 4 year fight and in planning this brunch; I kept her likes in mind.

It starts with the eggs (pun intended) and my favorite way to showcase the egg is by poaching and adding additional flavors and depth.   Throughout the entire menu, I tried to incorporate the teal ribbon that represents Ovarian Cancer and you can see it in the asparagus used in the Eggs Benedict, the ribbons of mint in the fruit salad and both the rosemary and scallions in the roasted fingerlings.   I brought it all home for my guests by providing each person with their own Ovarian Cancer band which everyone immediately wore!

Since Kathy’s family was so important during her battle, I wanted to be surrounded by the same kind of love she experienced and invited my entire family to the event: Bert and Cherie (the grandparents), my husband Trey with our adult children Rob, Lindsey, Caitlin and Haley, my brother Dale and his girlfriend Amanda, my brother in law Mark and his girl friend Lindsay and my mother in law, Barbara.   Everyone was thrilled to be a part of this fund raising meal!

Keeping up the theme of family, I hosted this at our home, in our formal dining room!   I find we use it only during the holidays but this is a holiday, a celebration of life.

Pomegranate Mimosa's

I used Champagne, orange juice and a splash of POM Pomegranate Juice for a delicious twist.

Croissant Eggs Benedict with Asparagus

I decided to use the croissant as the base to my Eggs Benedict and toasted each one.   Start by bringing your pan of water to a full boil, and add 1/4 C white vinegar.   While that is coming to a boil, make your Hollandaise Sauce.

Hollandaise Sauce Ingredients:

• 1 C unsalted butter
• 2 large egg yolks
• 1 1/2 T water
• 1 T fresh lemon juice
• 1/2 t sea salt
• pepper

Directions: Melt the butter and set aside to cool.  In the top of a double boiler combine the egg yolks, water and lemon juice.   Whisk as soon as the yolks are over the heat and continue until the mixture is light and fluffy, about 4 minutes.   Remove from the heat source and continue whisking away from heat to cool slightly.

 

Slowly drizzle the butter into the yolk mixture with one hand while continuing to whisk with the other until all the butter is absorbed, then add the salt and pepper.

Saute your asparagus in 2 T olive oil for a few minutes, trying to keep the crisp.   Remove to a different plate and use the same pan with another 1 T of olive oil to saute the canadian bacon.   Remove and hold those ingredients to assembly.   To poach your eggs, making sure your boiling water with vinegar is ready, crack an egg directly into the water.   I can do about 4 at a time.   When the eggs come back to the surface, they are done unless someone wants a hard egg.   Using a spider, remove the poached egg and begin the assembly while still warm.

To assemble:   Start with a half of a toasted Croissant.   Add the canadian bacon, the asparagus and then the poached egg.   Top with the hollandaise sauce and serve.

Minted Fruit Salad

I picked the best looking fruit from the market and after washing, sliced everything into bite sized pieces.   I took several mint leaves and rolled them into one, slicing ribbons and tossed it all together.

Roasted Fingerlings with rosemary and scallions

Ingredients:

• 1 lb fingerlings, washed and dried
• 2 T olive oil
• 1 T fresh minced rosemary
• 4 green onions, sliced thin
• salt and pepper to taste

Directions:   Preheat your oven to 400 degrees.   Put your fingerlings into a baking dish and drizzle with olive oil, rosemary and salt and pepper.   Roast until done, about 40 minutes.   As soon as you remove the potatoes, add the scallions and toss.   Serve immediately.

This picture shows how lovely the brunch was and that we were honored to be a part of such an important cause and fundraiser!   A toast to all!!!

Best ever Buttermilk Waffles

After church, Sunday mornings mean family around the table slowly enjoying breakfast. I have found the BEST Buttermilk Waffle recipe and want to share it with you!   Of course, I added a few extra things to make it my own, topped them with sliced strawberries and added a touch of cinnamon to the warm syrup!  Enjoy!


Buttermilk Waffles with warm syrup with a touch of cinnamon

Ingredients:

• 2 large eggs
• 1 3/4 C buttermilk
• 1/4 C canola oil
• 1 T sugar
• 1 t cinnamon
• 1/4 t baking soda
• 1 1/2 C flour
• 2 t baking powder
• 1/8 t sea salt
• 6 - 8 strawberries, sliced
• syrup, warmed, with a touch of cinnamon
• powder sugar for dusting

Directions: Preheat your waffle iron.   In large mixing bowl, beat eggs until mixed.   Add the buttermilk, oil, sugar, cinnamon and baking soda.   Whisk together until combined.   Add the flour, baking powder, salt and whisk until the large lumps disappear.  

When the waffle iron is hot, pour batter evenly over the center of the grid.   Close the iron and cook according to the manufacturer's insturctions until the exterior is golden and almost crusty and the inside is soft and light.

Divide waffles among individual plates, top with sliced strawberries and syrup with cinnamon and dust with powder sugar!

Sweet Popovers with Peaches

I love traditional pop-overs and my friend and guest Chef Gary Miller added to my love with his bread pudding rendition.   Here is a sweeter version that becomes the perfect vehicle for fresh peaches dusted with powder sugar.   Makes for a great weekend breakfast!

Sweet Popovers with Fresh Peaches

Ingredients:

• 3 large eggs at room temperature
• 1 T brown sugar
• 1 t orange zest
• 1 1/4 C whole milk
• 4 T butter, melted
• 1 1/4 C all purpose flour
• 1/2 t baking powder
• 1/2 t salt

Directions:   Preheat your oven to 425 degrees. In a large bowl whisk the eggs with the sugar and orange zest. Add the milk and 3 T of melted butter. In a smaller bowl, combine the flour, baking powder and salt.   Mix the dry ingredients with the wet until only small lumps remain.

Brush the inside of a 12 cup muffin or popover tin with the remaining melted butter and place into the preheated oven for about 5 minutes until the butter browns slightly but does not burn. Carefully ladle the batter into each cup, filling about 1/2 full. Bake the popovers for 30 minutes or until they have risen and browned. I pull mine open and top with fresh sliced peaches and dust with powder sugar. Strawberries, raspberries or any other kind of fruit would work just as well.