Pear-Mascarpone French Toast

 

                    This dish is great for Sunday breakfast or brunch with the family and is elegant enough for company.

8 servings

• 2 medium pears, peeled and finely chopped
• 4 tablespoons butter, divided
• 8 ounces package Mascarpone cheese
• 2 tablespoons sugar
• 2 teaspoons minced fresh gingerroot
• ¼ teaspoon + pinch ground cinnamon, divided
• 8 slices French bread "1 inch thick"
• 4 eggs
• ¾ cup milk
• ¼ teaspoon vanilla extract
• Maple syrup, optional

1. In a small saucepan, cook pears in 1 tablespoon butter over medium heat for 2-3 minutes or just until tender.
2. Remove from the heat, cool completely.
3. In a small bowl, beat cheese, stir in sugar, ginger, pinch of cinnamon and pears.
4. Cut a pocket in the side of each slice of bread and carefully fill each pocket with about ¼ cup of pear mixture.
5. In a shallow bowl, whisk the eggs, milk, vanilla and remaining cinnamon.
6. Carefully dip both sides of bread in egg mixture, be carefull not to squeeze out filling.
7. In a large skillet, melt remaining butter over medium heat.
8. Cook stuffed bread on both sides until golden brown.
9. Serve with syrup if desired.

BON APPÉÉÉÉÉÉÉTIT

Breakfast in Bread

 

                    Making this delicious bread is very easy and a nice change of pace from sweet quick breads. It's a never-fail treat that you will enjoy.

1 loaf

• 6 eggs
• ¾ cup milk
• 1½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 6 bacon strips, cooked and crumbled
• 1 cup diced fully cooked ham
• 1 cup each shredded Monteray Jack, Swiss and sharp cheddar cheese

1. In a large bowl, beat eggs until foamy, stir in milk.
2. Combine the flour, baking powder and salt, gradually add to egg mixture and mix well.
3. Stir in bacon, ham and cheese.
4. Pour into a greased 9-in. x 5-in. loaf pan.
5. Bake at 350F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
6. Serve warm.

BON APPÉTIT

Savory Apple-Chicken Sausage

 

                    These easy-to-make sausage patties taste great and make an elegant brunch dish. The recipe is easily doubled or tripled for a crowd, and the sausage freezes well whether it's cooked or raw.

8 patties

• 1 large tart apple, peeled and diced
• 1 teaspoon poultry seasoning
• Salt and pepper, to taste
• 1 pound ground chicken

1. In a large bowl, combine all the ingredients ; mix well.
2. Shape into eight 3-in. patties.
3. In a large skillet coated with cooking spray, cook patties over medium heat for 5-6 minutes on each side or until a meat thermometer reads 165F and juices run clear.

BON APPÉTIT

Grilled Balsamic-Molasses Bacon (Ultimate BBQ)

 

                    It doesn't get better than this : sticky-sweet bacon infused with herbaceous rosemary. Serve this bacon for breakfast, on top of your favorite burger, or just by it self.

6 to 8 servings

• 14 (8-inch) wooden skewers
• 6 tablespoons molasses
• 3 tablespoons balsamic vinegar
• ¼ teaspoon ground red pepper
• 14 thick applewood-smoked bacon slices
• 3 fresh rosemary sprigs

1. Soak wooden skewers in water 30 minutes.
2. Preheat grill to low heat.
3. Stir together molasses, balsamic vinegar and ground red pepper.
4. Thread 1 bacon slice onto each skewer.
5. Grill bacon, covered with grill lid, 15 to 18 minutes or until bacon begins to brown, turning every 6 minutes.
6. Baste with half of molasses mixture, using rosemary sprigs as a brush ; grill, covered with grill lid, 5 minutes.
7. Turn bacon, and baste with remaining molasses mixture, using rosemary sprigs ; grill, covered with grill lid, 5 minutes or until browned and crisp.
8. Remove from grill.
9. Sprinkle with freshly ground black pepper to taste.
10. Serve bacon immediately.

BON APPÉTIT

Nutella French Toast

 

                    Serve them for a special breakfast or decadent dessert, may be with some raspberries, sliced strawberries, or sliced bananas and sweetened whipped cream on the side.

                    If your panini press is not reliably nonstick, spray with cooking spray or brush it with melted butter before putting the sandwiches in.

Makes 2 sandwiches

• Four 1-inch-thick slices brioche
• ¼ cup Nutella
• 2 large eggs
• ¼ cup half-and-half or milk
• 2 tablespoons confectioner's sugar, plus more for dusting
• 1 teaspoon vanilla extract

1. Heat a panini or sandwich press.
2. Spread 2 pieces of bread with the nutella ; top each piece with another piece of bread.
3. Whisk together the eggs, half-and-half, confectioner's sugar, and vanilla in a shallow bowl.
4. Place one of the sandwiches in the bowl and then turn it to completely coat it with the egg mixture ; transfer to a platter and let stand for a few seconds.
5. Put the sandwiches on the press, pull the top down, and cook until the are golden and crisp, 4 to 6 minutes, depending how hot your machine is.
6. Carefully remove from the press, dust with confectioner's sugar et accompagner avec des petits fruits ou des tranches de bananes.

BON APPÉTIT

Ham, Brie, and Apple French Toast

 

                    This is a great sandwich for the fall, when local apples are available and you start to crave something warm and filling. Dipped in egg, it makes a terrific weekend breakfast or brunch sandwich.

Makes 2 sandwiches

• 2 large eggs, lightly beaten
• Pinch of salt
• Freshly ground black pepper to taste
• Four ½-inch-thick slices brioche
• 4 teaspoons Dijon mustard
• 6 thin slices (about 3 ounces) Black Forest or other ham
• ½ apple, cored and thinly sliced
• 3 ounces Brie, thinly sliced

1. Heat a panini or sandwich press.
2. In a shallow bowl, lightly beat together the eggs, salt, and pepper, and carefully dip the brioche slices in the egg to coat.
3. Carefully place the slices on the panini press and pull te top down ; cook until they are evenly browned, 2 to 3 minutes, remove to a work surface.
4. Spread a teaspoon of mustard on each slice of French toast ; arrange the ham on top of two slices.
5. Arrange the apples on top of the ham ; arrange the cheese on top of the apples.
6. Top the sandwiches with the remaining bread slices, mustard side down.
7. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 6 to 8 minutes, depending on how hot your machine is.
8. Carefully remove from the press and serve immediately.

BON APPÉTIT

Blushing Peach Jam (Country breakasts)

 

Yield : 4 pints

• 2 cups crushed peeled peaches
• 2 cups red raspberries, crushed
• ¼ cup lemon juice
• 7 cups sugar
• 2 pouches (3 ounces each) liquid fruit pectin
• 2 or 3 drops almond extract

1. In a large kettle, combine peaches, raspberries and lemon juice ; stir in sugar and mix well.
2. Bring to a full rolling boil, stirring constantly ; boil for 1 minute.
3. Remove from the heat ; stir in pectin and return to a full rolling boil.
4. Boil 1 minute, stirring constantly ; remove from the heat, let cool for 5 minutes and skim off foam.
5. Add extract.
6. Pour hot jam into hot jars, leaving ¼-in. headspace ; adjust caps.
7. Process for 15 minutes in a boiling-water bath.

BON APPÉTIT

Apple Pie Jam (Country breakfasts)

 

7 half-pints

• 4 to 5 Golden Delicious apples, peeled and sliced (about 2 pounds)
• 1 cup water
• 5 cups sugar
• ½ teaspoon butter or margarine
• 1 pouch (3 ounces) liquid fruit pectin
• 1½ teaspoon ground cinnamon
• 1 teaspoon ground nutmeg

1. In a large kettle, combine apples and water ; cover and cook slowly just until tender.
2. Measure 4-½ cups apples ; return to the kettle (Discard the rest and save for anoter recipe)
3. Add sugar and butter to kettle ; bring to a full rolling boil, stirring constantly.
4. Stir in pectin ; return to a full rolling boil and boil for 1 minute, stirring constantly.
5. Remove ron the heat, stir in spices ; skim off foam.
6. Pour hot jam into hot jars, leaving ¼-in. headspace ; adjust caps.
7. Process for 10 minutes in boiling-water bath.

BON APPÉTIT

Authentic Muesli Recipe (Country breakfasts)

 

Yield : 11 cups

• 6 cups old-fashioned oats
• 1½ cups wheat germ
• 1½ cups all-bran cereal
• ½ cup flaked coconut
• 1½ cups honey
• ½ cup chopped walnuts
• ½ cup chopped dried apricots

1. In a large bowl, combine oats, wheat germ, cereal and coconut.
2. Pour into two greased 13-in. x 9-in. x 2-in. baking pans ; bake at 275F for 20 minutes, stirring once.
3. Heat honey in a saucepan until thin, about 5 minutes ; pour half into each pan and stir to coat evenly.
4. Return to the oven for 20-30 minutes or until golden brown, stirring every 10 minutes ; stir in walnuts and apricots.
5. Cool, stirring occasionally.
6. Store in an airtight container.

BON APPÉTIT

Fruit-Topped Blintzes (Country breakfasts)

 

6-8 servings

Blintzes

• 9 eggs 
• 1 cup all-purpose flour
• ¼ cup cornstarch
• Pinch of salt
• 3 cups milk

1. In a bowl, beat eggs ; add flour, cornstarch and salt, stir until smooth and stir in milk.
2. Pour One-third cup batter into a slightly greased hot 8-in. skillet.
3. Cook over medium heat until set  and lightly browned ; turn and cook for 1 minute and keep in a warm oven, covered with paper towels.
4. Repeat with remaining batter.

Filling

• 2 packages (8 ounces each) cream cheese, softened
• ½ cup confectioners' sugar
• Pureed raspberries or strawberries
• Whipped cream, optional
• Fresh raspberries or strawberries, optional

1. In a mixing bowl, beat cream cheese and confectioners' sugar.
2. Place about 2 tablespoons in the center of each blintz ; overlap sides and ends on top of filling and place folded side down.
3. Top with pureed berries ; garnish with whipped cream and fresh berries if desired.

BON APPÉTIT

Oatmeal Nut Waffles (Country breakfasts)

 

8-10 waffles (about 6¾ inches)

• 1½ cup whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs, slightly beaten
• 2 cups milk
• ¼ cup butter or margarine, melted
• 2 tablespoons honey
• 1 cup quick-cooking oats
• 1 cup chopped nuts
• Sliced fresh peaches, optional

1. In a mixing bowl, combine flour, baking powder and salt.
2. Combine eggs, milk, butter and honey ; stir into dry ingredients and mix well.
3. Fold in oats and nuts.
4. Bake in a pre-heated waffle iron according to manufacturer's directions until golden brown.
5. Garnish with peaches, if desired.

BON APPÉTIT

Sausage Quiche (Country breakasts)

 

Serve 8-10

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 12 ounces mild link sausage, cooked and cut into ½-inch pieces
• ½ cup chopped onion
• 1 tablespoon butter or margarine
• 1 can (4 ounces) sliced mushrooms, drained
• 2 packages (3 ounces each) cream cheese, cut into ¼-inch cubes
• 4 ounces American cheese, cut into ¼-inch cubes
• 2 tablespoons chopped pimientos
• 6 eggs
• 2/3 cup light cream
• 1 tablespoon dried parsley flakes
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• Paprika

1. Unroll one tube of rolls ; press dough onto the bottom and up sides of a greased 11-inch x 7-inch x 2-inch baking pan to form a crust, seal perforations.
2. Sprinkle sausage over crust.
3. In a skillet, saute onion in butter until tender ; add mushrooms and spoon over sausage.
4. Top with cheeses and pimientos.
5. In a bowl, beat eggs, cream, parsley, salt, pepper and garlic powder ; pour over all.
6. Unroll second tube of rolls ; seal perforations.
7. Cut dough into ½-inch lengthwise strips ; use strips to form a lattice crust over top of quiche, sprinkle with paprika.
8. Bake at 350F (180C) for 50-55 minutes ; cover loosely with foil if browning too quickly.
9. Let stand 10-15 minutes before cutting.

BON APPÉTIT

Country Pepper Omelet Pie (Country breakfasts)

 

Serve 6

• 1 cup chopped onion, divided
• 3 tablespoons cooking oil
• 3½ cups frozen cubes hash brown potatoes
• 1½ teaspoons salt, divided
• ½ teaspoon pepper, divided
• ½ small sweet red pepper, chopped
• ½ small green pepper, chopped
• 2 tablespoons minced fresh parsley
• 2 tablespoons butter or margarine
• 1 cup shredded Swiss cheese
• 4 eggs
• 1¼ cups milk
• ¼ teaspoon paprika

1. In a skillet, saute ½ cup onion in oil until tender.
2. Add potatoes and half o the salt and pepper ; cook over medium heat until potatoes are thawed and softened, about 5 minutes.
3. Pat potatoes into the bottom and up the sides of a greased 9-inch deep-dish pie plate ; bake at 400F (200C) for 20 minutes.
4. Meanwhile, saute peppers, parsley and remaining onion in butter until tender ; spoon over potato crust, top with cheese.
5. In a bowl, beat eggs, milk, paprika and remaining salt and pepper ; pour over all.
6. Bake, uncovered, at 400F (200C) for 30 minutes or until a knife inserted near the center comes out clean.
7. Let stand 5 minutes before cutting.

BON APPÉTIT

Crêpes with Lemony Cheese Filling

Makes 4 to 6 servings

• 1 recipe crêpes, recipe below
• 1 egg
• 45 ml sugar
• 375 ml cream cheese cheese
• Pinch of salt
• 5 ml finely chopped lemon zest
• 15 ml lemon juice
• 2 ml vanilla extract

For the custard glaze

• 1 egg 
• 30 ml sugar
• 180 ml heavy cream
• 15 ml lemon juice
• Confectioner's sugar for serving (optional)

1. Beat together the egg and sugar in a mixing bowl ; add the cream cheese, salt, lemon zest, lemon juice and vanilla extract and mix together well.
2. About 45 minutes beore serving, preheat the oven to 350F (180C).
3. Butter one or two baking dishes that will accommodate the filled crêpes in a single layer.
4. Lay a crêpe down and place 30 ml of filling across the diameter, leaving a small margin at the edges ; don't worry if the filling is runny, it will stiffen up when the crêpes are baked.
5. Gently fold the edges over the filling, then roll up like an egg roll or blintz.
6. Place side by side in the baking dish.
7. For the glaze, beat together the egg, sugar, cream and lemon juice ; spoon over the crêpes.
8. Place the crêpes in the oven and bake for 30 minutes or until nicely browned.
9. Remove from the heat and serve, sprinkling with confectioner's sugar if ou wish.
10. Be careful when you take your first bite ; the will be bubbling hot inside.

BON APPÉTIT

 Savory crêpes

• ¾ cup all-purpose flour
• ½ teaspoon salt
• 2 large eggs
• ¾ cup milk
• 1 tablespoon melted unsalted butter
• Olive oil

1. In a medium bowl, whisk the flour with the salt. In a small bowl, whisk the eggs with the milk. Whisk the egg mixture into the flour mixture until smooth. Whisk in the melted butter until just blended. Cover the batter and refrigerate for 1 hour.
2. Heat a 10-inch nonstick skillet over moderately high heat. With a paper towel, rub the skillet with olive oil. Pour in 1/4 cup of the crêpes batter and tilt the skillet to distribute the batter. Cook the crêpes until golden brown on the bottom, 2 minutes. Flip and cook until browned in spots, 1 minute longer. Invert the crêpes onto a baking sheet. Repeat with the remaining batter, rubbing the pan with oil as needed. You should have 8 crêpes.

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Eggs en Cocotte with Smoked Salmon and Horseradish Cream

 

                    You can vary the recipe by substituting for the salmon shaved ham, crumbled crisp bacon, caramelized onions, buttery sautéed leeks, blanched and creamed spinach, or anything else that strikes your fancy.

Makes 4 servings

• 20 ml melted unsalted butter
• 180 gr thinly sliced smoked salmon
• 180 ml heavy cream, chilled
• 4 eggs
• Salt and white pepper
• 30 ml freshly grated horseradish or drained prepared white horseradish
• Fresh chervil or parsle leaves for garnish

1. Coat the inside of four ½-cup ramekins or baking dishes with the melted butter.
2. Line the bottom and sides of each ramekin with the smoked salmon ; reserve one piece for garnish, and cut that piece into thin julienne.
3. Top the salmon lining the ramekins with 15 ml of the cream ; at this point, if you're working in advance, cover the ramekins with plastic wrap and refrigerate.
4. Preheat the oven to 375F (190C).
5. Bring a kettle of water to a boil.
6. Line a baking dish large enough to hold the ramekins without touching with a sheet of parchment paper or wax paper ; this will prevent the boiling water you'll pour into the dish rom bubbling over into the ramekins during baking.
7. One at a time, break an egg into a bowl and transfer to a lined ramekin, taking care not to dammage the yolk ; sprinkle each egg with salt and pepper to taste.
8. Place the ramekins in the baking dish and cover with a sheet of buttered aluminium foil.
9. Put the baking dish on the middle rack of the oven.
10. With the oven rack pulled out, carefully pour the boiling water into the baking dish to come halfway up the sides of the ramekins.
11. Carefully slide the rack into the oven and bake the eggs until their whites are set and the yolks are cooked through but still soft, 15 to 20 minutes.
12. While the eggs are cooking, put the remaining heavy cream in a mixing bowl and, using a handheld mixer or a whisk, whip until it forms soft peaks when the beaters are lifted out.
13. Stir in salt, white pepper, and horseradish to taste ; transer the horseradish cream to a sauceboat or small serving dish bowl.
14. Carefully slide out the oven rack, transfer each ramekin to a serving plate, and garnish each serving with chervil or parsley leaves.
15. Pass the horseradish cream at the table for guests to spoon into their ramekins.

BON APPÉTIT

Breakfast Special

 

For each

• 2 thin bacon rashers
• 1 slice white bread
• 1 tablespoon mayonnaise
• 2-3 lettuce leaves
• 1 tomato
• 1 teaspoon finely chopped chives (optional)

1. Grill or fry the bacon in a little fat until crisp.
2. Lightly toast the bread and when cool, sprad thickly with the mayonnaise.
3. Wash the lettuce, dry well and place on the mayonnaise ; slice the tomato and arrange over the lettuce. 
4. Sprinkle with the chives, if used, and top with the bacon rashers.

BON APPÉTIT

Divine Caramel Sauce

 

                It's a great gift.

Makes about 2½ cups sauce

• 1 cup light corn syrup
• 1¼ cups packed brown sugar
• ¼ cup butter or margarine
• 1 cup whipping (heavy) cream

1. In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly ; boil 5 minutes, stirring occasionally.
2. Stir in whipping cream, heat to boiling ; cool about 30 minutes.
3. Serve warm ; store cover in refrigerator up to 2 months.
4. Reheat slightly before serving, if desired.

Divine Toasted pecan-caramel sauce

1. Add 1 cup chopped toasted pecans after cooling in step 2.

BON APPÉTIT

Brunch Oven Omelet

 

Makes 12 servings

• ¼ cup butter or margarine
• 18 eggs
• 1 cup sour cream
• 1 cup milk
• 2 teaspoons salt
• 4 medium green onions, chopped (¼ cup)
• Chopped fresh parsley

1. Heat oven to 325F (160C).
2. In 13 x 9-inch (3-quart) glass baking dish, melt butter in oven, till dish to coat bottom.
3. In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended ; stir in onions and pour into baking dish.
4. Baked uncovered about 35 minutes or until eggs are set but moist ; sprinkle with parsley.

Maple-glazed bacon and cheddar brunch oven omelet

1. Cut 1 lb Canadian-style bacon into 24 (1/8-inch) slices.
2. Reassemble slices of bacon on sheet of heavy-duty foil.
3. Pour ¼ cup maple syrup over bacon ; wrap and bake with omelet in oven.
4. Sprinkle each serving of the omelet with shredded Cheddar cheese and then parsley ; serve with bacon.

Mediterranean brunch oven omelet 

1. Serve with a mixture of drained artichoke heart quarters, chopped red and orange bell peppers and sliced ripe olives or Kalamata olives.
2. Omit the parsley and garnish with sprigs of fresh oregano.

BON APPÉTIT

Chocolate chip pancakes

 

                 It's a breakfast for special days, but it comes together so quickly that it's also perfect for busy mornings.

6 servings

• 2 cups all-purpose flour
• ¼ cup sugar
• 2 tablespoons baking powder (baking powder)
• 1 teaspoon of salt
• 2 eggs
• 1½ cups of milk
• ¼ cup vegetable oil
• ½ cup miniature chocolate chips

Cinnamon honey syrup

• 1 cup of honey
• ½ cup butter, cut into cubes
• 1 to 2 teaspoons of ground cinnamon

1. In a bowl, combine the flour, sugar, baking powder and salt.
2. Mix eggs, milk and oil; add to dry ingredients and mix well.
3. Add the chocolate chips.
4. Pour batter by ¼ cupfuls onto a lightly greased griddle; turn when bubbles form on top; cook until second side is golden brown and keep warm.
5. Combine syrup ingredients in a 2-cup microwave-safe bowl; microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally.
6. Serve with the pancakes.

BON APPÉTIT

Deluxe Potatoes (Brunch)

 

                The oldest traces of cultivated potatoes were found in the Andes and date back to 8000 BC. However, it was only in the 16th century that the potato was introduced to Europe following the discovery of the Americas.

For 4 servings

Ingredients for the potatoes

• 2 Russet potatoes
• 30 ml vegetable oil
• 1 onion, chopped
• ½ red pepper, diced
• 30 ml fresh thyme, chopped
• 15 ml butter
• 30 ml fresh parsley, chopped

Ingredients for seasoning

• 2 ml sweet paprika
• 1 ml cayenne pepper
• 1 ml onion powder
• 1 ml garlic powder
• Salt and pepper

1. In a large saucepan, cover the potatoes with water and bring to a boil; simmer for 30 minutes.
2. Drain and let cool; peel the potatoes and cut them into small 2 cm cubes.
3. In a small bowl, mix all the seasoning ingredients and add the potato cubes.
4. In a large non-stick pan, heat the oil and brown the onion, pepper and thyme for 3 to 4 minutes.
5. Add the potatoes and butter, then cook without stirring so that the potatoes brown.
6. When they are golden, stir and let brown on the other side.
7. Stop cooking when the potatoes are completely golden and crispy.
8. Stir in the parsley and serve as a side dish.

BON APPÉTIT