Tag Archives: Breakfast in Bed
Breakfast in Bed – Peach Peach Baby
Post by Alison Hein.
It’s summertime! And peaches are in peak season. Head out to western New Jersey and its numerous u-pick farms, their hefty fruit trees laden with lush, pink-skinned, fragrant peaches. Flavors of fresh-from-the-tree fruit are sprightly and intense. I picked some recently, and after satisfying my craving for raw peaches (by, er, eating about four of them), I decided to lightly caramelize a couple of them and add them to a giant, baked crepe-like pancake, sometimes called a Dutch Baby.
While I was fiddling around in the kitchen, my new recipe somehow got mixed up with the Vanilla Ice rap song Ice, Ice, Baby (yes, there may be something wrong with me), and somehow new lyrics were born for my Peach Baby (definitely nothing wrong with that):
Peach, Peach, Baby
Peach, Peach, Baby
All right stop, and head to the kitchen
Peaches are ripe – here’s a brand new invention
Inspiration grabs ahold of me tightly
Flow like batter, sweetly and lightly
Will it ever stop? Yo, I hope not
Those Peach Babies really hit the spot.
I hope Vanilla Ice doesn’t mind me borrowing the rhythm of his iconic classic, and I hope you enjoy a peachy, rhythmic breakfast in bed. Don’t forget to rap along. 😉
Ingredients
2 large peaches
¼ cup sugar
1 teaspoon cinnamon
6 tablespoons butter
3 eggs
¾ cup milk
¾ cup flour
½ teaspoon salt
Preparation
Place a 12–inch diameter cast iron frying pan, or other oven-proof pan, in oven and preheat to 425°.
Peel peaches by cutting a small “x” in the bottom of the fruit. Carefully drop the peaches into boiling water and blanch for up to one minute. Remove peaches from pot and immerse in ice water. Peel off peach skin starting at the “x’. Slice peach by cutting lengthwise to the pit, and pulling slices away from pit. Place peach slices in a large bowl and stir in 1 tablespoon of sugar and cinnamon until evenly mixed. Melt 2 tablespoons of butter in a large frying pan, add peaches and sauté until soft and lightly caramelized, about 3 to 4 minutes. Set aside.
Crack eggs and add to a blender or food processor. Mix until thickened and frothy, about 1 minute. Turn blender or food processor to low speed. With blender or food processor running, gradually pour in milk until mixed. Gradually add flour and salt until well mixed.
Remove heated frying pan from oven. Add remaining 4 tablespoons of butter. When melted, spread peach slices evenly across bottom of pan. Pour blended batter over peaches and return to the oven. Bake pancake until puffy and well-browned, about 20 to 25 minutes. Sprinkle top with remaining sugar and serve immediately.
Makes 1 large Peach Baby; or 2 to 4 servings.
Breakfast in Bed – Home Fries
Post by Alison Hein.
You like potatoes, and I like po-tah-toes….
Thus sang Fred Astaire and Ginger Rogers in the ubiquitous 1937 film Shall We Dance; music and lyrics to the song Let’s Call the Whole Thing Off by none other than the amazing George and Ira Gershwin. I know this one from a very early age – my grandmother liked to belt it out while puttering around in her tiny kitchen. Aha! People can be different but still be in love.
You say Hash Browns and I say Home Fries…
What’s the difference? Basic tenet states that hash browns are grated and cooked in their raw state, while home fries are pre-boiled, chopped and then fried. Either type can be dressed up with onions, peppers, garlic, meats or spices.
In my simple version, I bake a few hearty Russets in the evening, and enjoy a salty, buttery baked potato with a big glob of sour cream for dinner. Then, in the morning, I slice and fry one of the extras, skin and all, and enjoy a side of salty, crispy-skinned home fries, rich with smoky paprika, with my favorite breakfast eggs.
Moral of the story? Potato or po-tah-toe, hash browns or home fries – a breakfast in bed to make you fall in love.
Note: Watch Fred and Ginger sing (and tap dance on roller skates!) and you’re sure to fall in love too: http://www.youtube.com/watch?v=zZ3fjQa5Hls
Home Fries
1 Sea Salt Baked Potato (see recipe below)
2 tablespoons olive oil
1 to 2 teaspoons smoked paprika
Salt and pepper, to taste
Preparation
Chop potato (leaving skin on) into bite-sized pieces or thin slices. Heat olive oil over medium heat in heavy frying pan. Add potatoes. Sprinkle generously with paprika, and stir to coat potato pieces. Season with salt and pepper.
Continue to cook potatoes over medium heat for about 15 to 20 minutes, stirring and flipping occasionally, until golden brown or crisped to your liking. Serve hot alongside your favorite breakfast eggs.
Makes 2 servings.
Sea Salt Baked Potatoes
2 large baking potatoes
2 tablespoons olive oil
1 teaspoon large grain sea salt
Preparation
Preheat oven to 350°.
Scrub potatoes well to remove all dirt from skins. Allow the potatoes to dry, then pierce each one 5 or 6 times with a fork. Mix olive oil and sea salt together and slather over potatoes to cover completely.
Place potatoes in a baking dish and bake, turning occasionally, until outer skin is golden brown and the center of the potato is tender when tested with a fork, about one hour. Serve hot with butter and sour cream on the side.
Makes 2 servings.
Breakfast in Bed – Scrambled Eggs, Italian Style
Post by Alison Hein.
Soft, fresh ricotta cheese is a wonderful, light additive to many dishes – traditional Italian fare such as pastas and pizzas, delicious desserts like cheesecakes and cannoli, or simply smeared across a slice of toasted semolina. It also works surprisingly well with simple scrambled eggs.
The origins of ricotta are, like most food history, a tad sketchy, but are believed to lie in the Sicilian region ofItaly. There is a lovely illustration (claimed to be the first) of ricotta-making in the medieval health guide Tacuinum Sanitatis. Ricotta was considered to be very healthful and to aid the digestive system.
Surprisingly, ricotta is not actually a cheese. The word derives from the Latin “recocta” (recooked), because it is produced from the whey (byproduct) of cheese-making. Originally made from sheeps’ milk only, today ricotta is also made using cows’ milk. If you cannot find fresh ricotta in your local Italian specialty shop, I urge you to try making your own as we’ve done on this blog in the past (http://www.charlesprogers.com/blogs/archives/6283). The mild flavor and texture of freshly made ricotta will enhance and enrich the flavors of your home-cooked meals.
To put an Italian spin on this recipe, I started with a ripe, red Roma tomato, sautéed in a touch of olive oil. Then, I added some dried oregano and parsley to the eggs before cooking, added the fresh ricotta near the end, and topped it all off with a handsome sprig of fresh, green basil.
Enjoy these fluffy eggs on their own, or serve them with spicy Italian sausage and a big hunk of toasted semolina for the full experience of an amazing breakfast in bed, Italian style.
Ingredients:
2 teaspoons olive oil
1 small Roma tomato
2 eggs
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ cup fresh ricotta cheese
Salt and pepper, to taste
2 to 3 tablespoons fresh basil leaves
Preparation:
Heat olive oil in small, heavy pan over medium low heat. Chop tomato into small pieces and add to pan. Cook until tomato is warm and softened, about 3 to 5 minutes.
Break eggs into small bowl and whisk well with oregano and parsley. Add egg mixture to heated pan and allow to cook slowly and gently. Stir and lift frequently with wooden spoon to avoid sticking. Toward the end of cooking, add ricotta cheese and fold into the eggs, just to melt slightly and heat through. Season with salt and pepper, garnish with fresh basil leaves and serve immediately.
Makes 1 serving.
Breakfast in Bed – Bermuda Morning Glory Muffins
Post by Alison Hein.
When I travel, I like to shop for souvenirs for friends and family back home. I search the culinary shops, seeking regional specialties, unusual items that cannot be found locally. InBermuda, that means spicy gale force pepper jam (amazing spread atop some whipped cream cheese and served with wheat crackers), tangy sherry pepper sauce (the not-to-do-without condiment for traditional fish chowder), and, of course, the inimitable rich, dark rum cake.
Serving ware and kitchen gifts are also at the top of my list. When I locate a linen towel or cutting board that includes a printed recipe, my joy is doubled. On a recent visit toBermuda, I picked up a tiny little cutting board for my daughter-in-law, Lesley. Upon receipt, she politely declined saying, “Oh, I love that little board…but you got me the same one last time!” Oops!
So, I kept it for myself. Morning Glories are prolific in Bermuda, and this sweet little board is adorned with frilly watercolor flowers created byBermudaartist Carole Holding. The muffin recipe is rich with carrots, fruits, and nuts. Be careful not to overfill the muffin pans – the dense batter will run over and cause the muffins to join together.
Enjoy the delightfully tantalizing aroma of warm tropical fruit as your muffins bake. When finished, plop one or two on your tiny serving platter, and be transported to the lush isle ofBermudafor an artistic breakfast in bed.
Ingredients
2 cups flour
2 teaspoons baking soda
1 teaspoon ginger
½ teaspoon salt
1¼ cup brown sugar
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
2 cups peeled, grated carrot (about 4 to 5 medium carrots)
1 apple, peeled and grated
4 ounces fresh pineapple, finely chopped
½ cup coconut
½ cup golden raisins
½ cup chopped walnuts
Preparation
Preheat oven to 350°. Line a muffin tin with paper or foil liners and set aside.
Sift together flour, baking soda, ginger and salt into large bowl. Stir in brown sugar. In separate bowl, beat together eggs, oil and vanilla. Mix egg mixture with dry ingredients until smooth. Add grated carrot, apple, pineapple, coconut, raisins and walnuts.
Spoon batter into lined muffin tin and bake at 350° for 30 to 40 minutes, or until a toothpick inserted in muffins comes out clean and tops are lightly golden. Let cool on a rack at least 10 minutes before serving.
Makes 12 to 14 muffins.
Note: You can purchase spicy pepper jam from the Bermuda Jam Factory at bermudajamfactory.com; chopping boards and other original artwork from caroleholding.com.
Breakfast in Bed – Patriotic Parfaits
Post by Alison Hein.
Here’s a lovely recipe for those hot July days – no cooking required! Simply layer creamy Greek yogurt and crunchy cereal with fresh red strawberries, then top with tart, juicy blueberries. You’re in for an easy fix, and a red, white and blue breakfast that will delight kids and old folks alike this Independence Day.
Making your dish in lovely goblets is key to obtaining that “wow factor.” Stemmed wine glasses are just right, but you may have some equally elegant tall, thin clear glasses that would look amazing.
If you prefer to create an impressive dessert, simply swap out the Greek yogurt for vanilla ice cream (or salted caramel, yum!), replace the crunchy cereal with toasted walnuts or hazelnuts (or macadamias!), and finish with a dollop of whipped cream and a ruby red cherry.
And when it’s not July 4th, flavor (and color) variations are endless – black raspberry yogurt with blackberries and raspberries, lemon yogurt with pineapple and mango –well, you get the idea.
But for now, let’s stick with the red, white and blue, and help America celebrate her birthday with a patriotic breakfast in bed that’s almost as good as fireworks.
Ingredients
1½ cups fresh strawberries, cleaned and trimmed
1 cup plain Greek yogurt
½ cup granola (or other crunchy cereal)
½ cup blueberries
Equipment
2 8-ounce clear glass goblets
Preparation
Chop the cleaned strawberries. Place a layer of strawberries in each goblet. Top with a layer of yogurt, and then a thin layer of granola. Repeat a few times ending with a layer of yogurt on top. Artfully arrange blueberries on top of yogurt. Sprinkle on a bit of granola for garnish, if you like. Serve chilled.
Makes 2 parfaits.
