Pain Perdu with Amarena Cherries (Breskfast Recipes)

Pain Perdu with Amarena Cherries (Breskfast Recipes)

This French toast (known as pain perdu in France) is prepared using slices of panettone. Served with cherries and whipped cream, this fanciful dish is perfect for the winter holidays.

INGREDIENTS :

• 1/2 purchased panettone, about 1 lb.

• 3 eggs

• 1 cup milk

• Grated zest of 1 orange

• 1/2 cup fresh orange juice

• 1 Tbs. Cointreau or other orange liqueur

(optional)

• 3 Tbs. sugar

• 1/4 tsp. ground cinnamon

• Softened unsalted butter for cooking

• Fabbri amarena cherries in syrup for serving*

• Whipped cream for serving

Pain Perdu with Amarena Cherries (Breskfast Recipes)

HOW TO MAKE IT :

Preheat an oven to 200°F.

Cut the panettone into 5 or 6 vertical slices, each 1 inch thick, then cut all but the end slices in half. Set aside.

In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest, orange juice, Cointreau, sugar and cinnamon. Pour the mixture into a large, shallow baking dish. Place half of the panettone slices in the mixture and soak for about 10 seconds per side.

Set a large sauté pan or grill pan over medium heat and brush with butter. When the butter foams, add some of the soaked bread slices, taking care not to crowd them. Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook them until browned to your taste, 2 to 3 minutes more. Using a slotted spatula, transfer the panettone to a platter and keep warm in the oven.

Cook the remaining soaked slices, then soak and cook the rest of the panettone. Serve immediately with amarena cherries and whipped cream. Serves 4.

Pain Perdu with Amarena Cherries (Breskfast Recipes)

Bacon and Zucchini Quiche (Breakfast Recipes)

 Bacon and Zucchini Quiche (Breakfast Recipes)

INGREDIENTS :

Makes one 10-inch quiche.

* 6 tablespoons all-purpose flour, plus more for work surface
* 1/2 recipe Flaky Tart Dough
* 10 large eggs
* 2 cups creme fraiche
* 2 cups whole milk
* 2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 2 tablespoons finely chopped fresh thyme
* 5 slices center-cut bacon, sliced crosswise into 1/4-inch pieces
* 1 medium or 2 small zucchini, peeled lengthwise into 1/8-inch-thick ribbons
* 1/2 cup gruyere

 Bacon and Zucchini Quiche (Breakfast Recipes)
 
HOW TO MAKE IT :

1. On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
2. Preheat oven to 375 degrees.
3. Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
4. In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
5. Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
6. Place bacon, zucchini ribbons, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.


This delicious bacon and zucchini quiche recipe is courtesy of Elisabeth Prueitt.

 Bacon and Zucchini Quiche (Breakfast Recipes) 

PUMPKIN BREAD (BREAKFAST RECIPES)

 PUMPKIN BREAD (BREAKFAST RECIPES)

INGREDIENTS :


Sift together:
3-1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons of salt
3 teaspoons cinnamon
3 teaspoons nutmeg
1/2 teaspoon ginger

Mix Together:
1 cup salad oil
4 eggs slightly beaten
2/3 cup water
2 cups canned pumpkin

 PUMPKIN BREAD (BREAKFAST RECIPES)


Instructions
Preheat oven to 350 degrees. Mix all ingredients until smooth. Bake in greased and floured bread pans for about 1 hour or until toothpick comes out clean. Cool slightly, then turn out loaves on a rack to cool.

Serving Suggestion: Serve with butter, cream cheese, or whipped cream.

Spinach and Gruyere Quiches (Breakfast Recipes)

Spinach and Gruyere Quiches (Breakfast Recipes)

INGREDIENTS :

• 1 tablespoon butter

• 3 shallots, minced

• 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped

• Coarse salt and ground pepper

• 8 ounces Gruyere cheese, grated (about 2 cups)

• 1 recipe Basic Pie Dough, fitted into two 9-inch pie plates

• 8 large eggs

• 3 cups half-and-half

• 1/8 teaspoon ground nutmeg

Spinach and Gruyere Quiches (Breakfast Recipes)

HOW TO MAKE IT :

1. Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.

2. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.

3. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.

4. Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving. (Or cool to room temperature, cover, and refrigerate up to 1 day. Reheat at 350 degrees until warm in the center, 30 to 40 minutes.)

Spinach and Gruyere Quiches (Breakfast Recipes)

GRANOLA BREAKFAST (NEW RECIPES)

GRANOLA BREAKFAST (NEW RECIPES)

INGREDIENTS :

1 cup quick-cooking (not instant) rolled oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 to 10 strawberries, small-diced
1/2 cup blueberries
1/4 pineapple, small-diced
2 cups plain yogurt

Preheat the oven to 350 degrees F.

GRANOLA BREAKFAST (NEW RECIPES)


Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.

Remove the granola from the oven and allow to cool, stirring once.

Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

EGGS BENEDICT (BREAKFAST RECIPES)

EGGS BENEDICT (BREAKFAST RECIPES)

INGREDIENTS :

• 4 English muffins, split in 1/2

• 4 tablespoons butter, at room temperature

• 4 (6-ounce) beef fillets, split in 1/2

• Essence, recipe follows

• 2 tablespoons olive oil

• 3 cups water

• 1/2 teaspoon white vinegar

• Salt

• Pinch cayenne pepper

• 8 eggs, individually cracked into a cup

• 4 egg yolks

• 2 tablespoons fresh lemon juice

• 1 tablespoon water

• 1 tablespoon Creole mustard or other whole-grain mustard

• 1/2 pound butter, melted and warm

• 2 teaspoons finely chopped parsley leaves

EGGS BENEDICT (BREAKFAST RECIPES)

HOW TO MAKE IT :

Preheat a griddle or large skillet. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally.

Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.

In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.

In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.

To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.

EGGS BENEDICT (BREAKFAST RECIPES)



Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe

By Rachael Ray

This delicious scrumptious strata is so great you might just want to eat it for breakfast, lunch and dinner. You can prepare this dish ahead of time for a make-ahead meal.

INGREDIENTS :

• 1 box organic chopped frozen spinach (10 ounces)
• 1 tablespoon extra virgin olive oil (EVOO)
• 3/4 pound bulk spicy breakfast sausage (12 ounces)
• 2 tablespoons butter
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 1/2 pound stale white or French bread, cubed (7-8 cups)
• 12 eggs
• 2 cups milk or half-and-half
• 1/4 cup Dijon mustard
• 2 cups shredded caciocavallo cheese or Parmigiano Reggiano cheese

 HOW TO MAKE IT :

Defrost the spinach in the microwave, and then wring out any excess liquid.

Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onion and garlic and cook to soften, 5-6 minutes. Add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.

Arrange half of the bread in a casserole dish.

Whisk the eggs with the milk, Dijon and some salt and pepper.

Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs; repeat. Cover and store in the fridge.

Bring the strata to room temperature for about 30 minutes before you bake. Pre-heat the oven to 350°F with the rack in the center of the oven.

Set the casserole on a baking sheet and bake uncovered for 1 hour. Let stand 10 minutes and serve.
 
 Source : Rachael Ray.com

Cheese omelet (New Menus)

Cheese Omelet  (www.recipeforcook.blogspot.com)

INGREDIENTS :

• 2 tablespoons cooking oil

• 3 eggs

• 1 / 4 tsp salt

• 1 / 4 teaspoon pepper

• 3 tablespoons of liquid milk

• 4 pieces of button mushrooms, sliced

• 20 grams of cheddar cheese, grated

• 50 grams of mozzarella cheese

COMPLEMENT :

More delicious when served with French Fries 

HOW TO MAKE IT'S MENU :

•  Heat oil in nonstick skillet.

•  Whisk the egg off, put salt, pepper, and fresh milk, stir well. Enter the grated cheese and mushrooms.

•  Pour batter into hot skillet, good mozzarella cheese slices on top and make pancakes until 

           cooked,  remove from heat.

•  Serve warm with fries.

QUICHE (by Rachael Ray)

QUICHE (by Rachael Ray)

INGREDIENTS :

• 1 tablespoon extra virgin olive oil (EVOO)
• 1/2 pound uncooked turkey breakfast sausage links, casings removed
• One 9-inch frozen piecrust, partially baked
• 1/2 cup cheddar cheese, cumbled
• 4 large eggs
• 1/2 cup half-and-half
• 2 tablespoons flat leaf parsely, finely chopped
• Salt and pepper, for serving (people's portions only)
• Chili sauce or green salsa, for serving (people's portions only)

Services : 4 peoples

PREPARATION :

 

Pre-heat the oven to 375°F.

In a medium size skillet, heat the EVOO, one turn of the pan, over medium-high heat. Add the sausage and cook, breaking up the meat, until browned; let cool. Add the sausage to the piecrust and scatter the cheese on top.

In a medium size bowl, beat together the eggs, half-and-half and parsley and pour over the sausage and cheese. Bake for 40 minutes; let cool.
Season with salt and pepper and top with the chili sauce.

Source : RACHAEL RAY

GINGER PANCAKES (by Louisa Shafia)

GINGER PANCAKES (by Louisa Shafia) 

 

INGREDIENTS :

• 2 tablespoons dried ground ginger, tightly packed
• 1/2 teaspoon baking soda
• 1/2 cup flour
• 1/2 cup cornmeal
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup honey
• 1 egg
• 3 tablespoons oil or melted butter, plus extra for cooking
• Maple syrup, for serving

Makes 10 pancakes

PREPARATION :

In a large bowl, whisk together the ginger, baking soda, flour, cornmeal and salt. In a separate bowl, whisk together the milk, honey, egg and butter. Fold the wet ingredients into the dry ingredients until the batter comes together.

Heat a sautée pan over medium heat. Add a small amount of butter or oil, followed by a scant 1/4 cup of pancake batter. Allow the pancake to cook for just over a minute. Flip and cook the second side until golden, about a minute. Repeat using the remaining batter. Serve the pancakes hot with maple syrup.

Source : RACHAEL RAY