What a decadent way to start Breakfast! These peaches are roasted for a few minutes to draw out some of the juices and then a mixture of Ricotta, mascarpone, cream cheese, honey is set on the top. The cheese mixture is topped with a fresh raspberry puree and some fresh mint.
What’s breakfast without some bacon! If you are a bacon lover like I am, then you will love this addition to our breakfast table.
Bacon with Brown Sugar and Cardamom
Ingredients
2 lbs lean bacon, thick-sliced
3/4 cup brown sugar, firmly packed
1/2 teaspoon ground cardamom
1/2 teaspoon fresh ground pepper
Directions
1 Position a rack in the upper third of the oven and another rack in the lowest third.
2 Preheat to 350 degrees. Line the bottom and sides of two rimmed baking sheets with foil.
3 Arrange the bacon slices in a single layer on the prepared baking sheet.
4 In a small bowl, toss together the seasonings. Sprinkle evenly over the bacon. Place one pan on the upper rack and the other pan on the lower rack. Bake, without turning, for 20 to 25 minutes.
5 Switch the position of the pans, top to bottom and front to back. Continue to bake until dark brown but not quite crisp, 10 to 15 minutes longer.
6 Using tongs, lift the bacon from the pans, gently shaking off excess drippings. Transfer to paper towels to drain briefly. Arrange the bacon on a warmed platter and serve at once.
Pineapple Vodka Spears
Myer Farms Distillery Pineapple Vodka is the secret ingredient with this special dish. It is a favorite with our guests. If you are at Barrister’s this morning this what you will be enjoying.
Start by slicing a whole pineapple into spears. I like using spears because they grill and look better on the plate. Put them in a shallow glass dish and put 1/4 cup of Pineapple Vodka on top of the spears. Let them sit there for about an hour to soak up all the good flavors and then drain the vodka and save (this is used later to keep the cook happy). I use a blend of coffee, brown sugar, sea salt and herbs from Java Gourmet. It is called Java Rub. Sprinkle it over the pineapple and grill just long enough to see the grill marks. Remove from the pan, garnish and enjoy!
Shall we see you for breakfast tomorrow morning?
Banana Nut Bread
This is a recipe that was given to me when I first started working. An older gentleman brought in this bread that his wife had made. It was so well received by the office staff that his wife typed up recipe cards for each of the girls in the office. I share this with my guests for Breakfast. I hope that you will enjoy it as well.
I sautéed some bananas with a tablespoon of butter and brown sugar and filled the Bundt cavity of the bread with these.
-Diane
Ingredients:
1 ¼ cup flour
1 cup sugar
1 tsp Baking Soda
½ tsp Salt
½ cup Vegetable Oil
2 Eggs
1 cup ‘very ripe’ mashed Banana’s
½ cup Chopped Walnuts
Instructions:
Mix dry ingredients in a bowl.
Beat eggs until light and fluffy in a second bowl. Add oil and bananas to eggs. Add wet to dry ingredients. Add walnuts.
Pour into baking pans and top with chopped walnuts.
Baked in a greased large loaf pan at 350 for one hour (large loaf) or 30 minutes for 3 small loaves. I have substituted a Bundt muffin pan in place of the loaf pan.
| Barrister’s Stuffed French Toast
|
“A simple but elegant way to make breakfast fast. Put together the night before, and bake while you’re in the shower. Serve with lots of extra maple syrup! You may also add extra raisins (or dried cranberries) if you wish.”
INGREDIENTS:
| 1 (1 pound) loaf cinnamon
raisin bread, cube ½ of it 1 (8 ounce) package cream cheese, diced 1 cup sliced peeled apples |
8 eggs
2 1/2 cups half-and-half cream 6 tablespoons butter, melted 1/4 cup maple syrup Dash of cinnamon & vanilla |
DIRECTIONS:
| 1. | Coat a 9×13 inch baking dish with cooking spray or you can use individual ramekins (10 oz). This will make 8 servings
Arrange 1 slice of the raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins or dried cranberries, add them now. Top with cubed bread. |
| 2. | In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture.
Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours or overnight. |
| 3. | Preheat oven to 325 degrees F (165 degrees C). |
| 4. | Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
Dust with powdered sugar. |
Slice French or Italian bread in about 3/4 in. thick slices. One Italian loaf will serve about 6 people. Using about 2 eggs per person, mix eggs, a little milk, about a teaspoon of sugar, a teaspoon of vanilla and 1/2 teaspoon of almond extract in a large bowl. Dip bread in egg mixture and lay on a cookie sheet to soak for a few minutes. Arrange sliced almonds on each slice. Transfer to griddle, pressing almonds with the back of the spatula. When browned, turn over and grill till almonds are toasty. They will stick to the bread because of the egg mixture. Sprinkle with dried cranberries, confectioner’s sugar and serve with real maple syrup.
Ingredients:
Directions:
Egg Roll (Roulade)
6 egg yolks, beaten
1/4 cup (1/2 stick) butter
½ cup all-purpose flour
1/8 teaspoon white pepper
2 cups milk
6 egg whites with ¼ teaspoon cream of tarter, beaten to stiff peaks
Filling:
6 ounces thinly sliced ham
6 ounces thinly sliced provolone or Swiss cheese
An elegant gourmet breakfast.
Preheat oven to 375°
Line 10×15 jelly-roll pan with aluminum foil, extending the foil 1 inch beyond edges. Grease and flour foil.
Place eggs yolks into a large mixing bowl.
In 2 quart sauce pan, melt the butter over medium high heat. Add flour and pepper. Add the milk all at once, cooking until thick and bubbly. Remove form heat and slowly pour into egg yolks. Fold a little of the egg whites into the yolk mixture to lighten then repeat until all white is incorporated.
Spread mixture in prepared pan bake 20 minutes or until puffed and lightly set.
Meanwhile, prepare another piece of foil the size of the pan, grease and flour.
When the egg roll is baked immediately flip it over onto the new piece of foil and allow to cool at room temperature. When cool, place the filling ingredients evenly over the egg roll. Using the foil, roll up from the short side; place foil seam down on a baking sheet and refrigerate overnight.
When ready to bake, unwrap the egg roll and cut into 8 even pieces. Cover lightly with foil and bake at 375° for 40 minutes or until the filling is thoroughly heated and cheese is melted. Plate and serve topped with Creamy Herb Sauce.
Creamy Herb Sauce
2 teaspoons olive oil 1/4 cup Italian flat leaf parsley
1 Shallot 1/4 cup fresh basil
salt and pepper to taste 1/2 teaspoon dried rosemary
1 1/2 cups heavy cream or half and half
1 tablespoon cornstarch
1 tablespoon Dijon-style mustard
1/2 teaspoon sugar
Sauté finely chopped shallot in olive oil with salt and pepper. Finely chop parsley and basil and add to the sauté along with the rosemary. Add the cornstarch and mustard to the cream and whisk briskly to combine. Add cream mixture to the pan and bring to a slow boil. Immediately reduce heat and let simmer 5 minutes until thick. If mixture is gets too thick, add a little more cream. Top each roulade with sauce.
Oatmeal Pudding
Serves 4
Active Time: 20 min. Total Time: 2 hours 20 min. . Note: can be made ahead and stored in refrigerator until ready to microwave.
1-1/2 cups old fashioned oats
2-1/2 cups water
1/4 tsp salt (optional)
about 1/3 c. your choice of dried fruit (raisins, cherries, cranberries, etc.)
2 cups cooked oatmeal (from above)
4 tsp walnuts, finely chopped
4 Tbsp your favorite jam
1/2 cup Stonyfield Farms Organic French Vanilla Yogurt
Fresh blueberries and strawberries or other fresh fruit
4 fresh mint leaves
Prepare oatmeal according to package directions, adding dried fruit. Set aside to cool slightly. Toast walnuts lightly in pan over MEDIUM heat, set aside.
Spray entire inside of four (3/4 cup size) microwaveable ramekins with cooking spray. Sprinkle walnuts evenly in each.
Spread cooked oatmeal evenly in each container. (Note: It is best to work with oatmeal when it is warm).
Refrigerate at least 2 hours or overnight. Once chilled completely, remove from refrigerator; run a knife around inside edge of container to loosen pudding from sides.
Heat pudding in ramekins in microwave on HIGH 1 to 1-1/2 min.
Spread serving plate with 1 Tbsp fruit spread.
Un-mold pudding onto fruit spread by turning over and tapping bottom of container.
Top pudding with 2 Tbsp of yogurt. Garnish with sliced strawberries and blueberries or fruit of your choice and mint leaf.
| BLUEBERRY RICOTTA PANCAKES
Ingredients: 2 cups Bisquick 1 cup Ricotta Cheese 2 eggs 3/4 cup water 1 tsp lemon zest 1 pkg (6 oz) frozen blueberries
1. Stir all ingredients together. 2. Over medium heat, warm greased griddle 5 minutes. 3. Using 1/4 cup measure, pour batter onto griddle. 4. Cook 4 minutes or until golden, turning once. Repeat. 5. Dust with confectioners’ sugar, if desired. |
