Brie Toast with Chardonnay-Soaked Golden Raisins

brie-toast-chardonnay-soaked-golden-raisins

Ingredients

  • 1½ cups water
  • 1 cup Chardonnay
  • ¼ cup plus 2 tablespoons sugar
  • 1 vanilla bean, split in half vertically
  • 1 cup golden raisins
  • 12 ounces Fromager d’Affinois cheese sliced into 24 pieces (or use any double-crème brie)
  • 24 slices baguette cut ¼ inch thick
  • 4 tablespoons ( ½ stick) unsalted butter, melted

In a medium-size saucepan, combine the water, wine, and sugar.

Bring to a simmer over medium-high heat until the sugar is dissolved.

Reduce heat to medium and simmer for 5 minutes.

Turn off the heat. Scrape the insides of the vanilla bean into the liquid and add the remaining bean.

Add the raisins. Let steep uncovered for at least 1 hour at room temperature.

Refrigerate overnight.

Drain the raisins, reserving the liquid. Discard the vanilla bean. Put the liquid back in the saucepan and bring to a boil. Reduce to about 1/3 cup, or until the syrup turns a deep golden color, 10 to 15 minutes. Watch carefully so the syrup doesn’t burn. If it starts to foam, remove from heat immediately. The syrup will continue to thicken as it cools, and have a texture similar to light maple syrup. Cool completely.

Preheat the oven to 400 °F.

Brush butter onto both sides of the bread slices. Bake for 8 to 10 minutes or until golden brown. Let cool completely.

To assemble: Put a slice of cheese on each toast. Sprinkle with a few raisins and drizzle syrup over the top.
Makes 24

Note: If you have any raisins and syrup left over, combine them and refrigerate in an airtight container. They will keep for 2 weeks.

Recipe source

Creamy Egg Marinara Breakfast Dip

creamy-egg-marinara-breakfast-dip

Ingredients

  • TOMATO SAUCE:
  • 28 ounce can whole peeled tomatoes in juice
  • 1 onion, peeled and cut in half
  • 5 tablespoons butter
  • 1 small sprig rosemary
  • 2 sprigs thyme
  • salt and freshly ground black pepper, to taste
  • ¼ teaspoon crushed red pepper
  • DIP:
  • 7 eggs
  • 2 cups arugula
  • 2 garlic cloves, sliced
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped basil
  • BAGUETTE DIPPERS:
  • 1 baguette, sliced
  • ¼ cup olive oil
  • salt and freshly ground black pepper
  • 2 tablespoons Parmesan cheese

Directions:

  • To make the tomato sauce: Place tomatoes, butter, onion, rosemary, thyme, and salt in a saucepan over medium heat.
  • Bring to simmer.
  • Reduce heat to low and continue simmering for 45 minutes.
  • Stir occasionally.
  • Remove from heat and take out the onion, and sprigs of rosemary and thyme.
  • Seth doesn’t like chunks of tomato, so we use an immersion blender to puree the sauce.
  • Add crushed red pepper if desired.
  • I like doing this step the night before and refrigerating the sauce until I need it the next day.
  • To prepare the dip: Heat oven to 350.
  • In a baking dish, layer the arugula and place the slices of garlic over the arugula.
  • Put half the sauce over that.
  • Break the eggs into the sauce.
  • Cover with remaining sauce.
  • Sprinkle with parmesan cheese.
  • Bake for about 24 minutes.
  • The whites should be set, and the yolk should still be runny.
  • When done, scatter the basil on top.
  • We like to break the eggs as soon as the dip comes out of the oven to ensure they remain runny, and we mix it all together.
  • Baguette dippers: Brush the olive oil on baguette slices.
  • Sprinkle the salt, freshly ground black pepper, and Parmesan cheese.
  • Bake at 350 for 10 minutes.

Recipe Source

Gluten-free Pancakes with Blueberry Sauce

Gluten-free Pancakes with Blueberry Sauce

Ingredients

  • FOR THE PANCAKES:
  • 2 eggs
  • ¼ cup coconut milk
  • 2 tablespoons honey
  • 1 tablespoon olive oil (or 2 tablespoons melted butter)
  • 1/4 teaspoon salt
  • 3 tablespoons coconut flour
  • 1 teaspoon baking powder
  • FOR THE BLUEBERRY TOPPING:
  • 1/2 cup frozen blueberries
  • 2 tablespoons honey or agave nectar
  • ½ teaspoon cinnamon

These gluten-free pancakes with blueberry sauce are a delicious breakfast for anyone practicing a special diet. Ideal for anyone who are on the Paleo diet or gluten intolerant, the basis of these pancakes are coconut flour instead of traditional wheat flour. Coconut flour is readily available at health food stores and online. For the blueberry topping, feel free to use fresh or frozen berries. It is the perfect sweet accompaniment to these gluten-free pancakes.

Directions:

  • Start by preparing your blueberry topping, as it can simmer while making the pancake batter. In a small saucepan over low heat, add the frozen blueberries and agave nectar and cover with a lid. If you are using fresh blueberries, add about a tablespoon of water. After about 3 minutes, checks on the blueberries – once juices begin to seep out, add the cinnamon and stir well. Cover again and continue to heat blueberries for about 10 to 15 minutes, checking occasionally. The topping is ready when the juices formed are syrupy and the blueberries are plump and hot. If you’re looking for thick syrup, simply mash the blueberries with a fork while they are cooking in the saucepan. This time, I kept the blueberries whole. Once ready, remove from heat and leave the cover on to keep warm.
  • While blueberries are on the stove, prepare pancake batter. In a mixing bowl, combine all wet ingredients and beat together. Add the coconut flour, baking powder and salt and continue to mix until all clumps are smoothed out and you’re left with a very thick batter. If you are using a mixer, you might need to scrape the sides of the bowl with a rubber spatula to get the coconut flour fully integrated. Allow batter to sit for about 5 minutes.
  • Heat a large skillet on medium-low. Once warm, spread a dollop of butter evenly over the skillet. Using a spoon or rubber spatula, portion out about a third of the batter and shape it into a pancake on the skillet. Coconut flour pancakes need to be manipulated more than the standard all-purpose flour pancakes, as coconut flour tends to hold its shape. (Note: If your pancakes begin to melt around the edges, it is because there is not enough coconut flour in your batch. Add more coconut flour a teaspoon at a time until the batter stays together on the skillet.)
  • Repeat this step for the remaining 2/3 of the batter (this recipe makes 3 medium-sized pancakes), giving each pancake plenty of space for flipping. Allow pancakes to sit on the skillet for about 7 to 10 minutes (yup, that’s how long these bad boys need before flipping). Carefully work a large spatula under each pancake and gently flip (it is easy to “break” coconut pancakes, so the flipping process is the most difficult part about this recipe). Allow the pancakes to cook an additional 2 to 3 minutes then remove from heat.
  • Top pancakes with the blueberry topping and confectioner’s sugar (you know…to make them pretty) . If you are looking for more sweetness: drizzle agave nectar, honey or pure maple syrup over the tops of the cakes.

Now for the health stuff: Coconut flour is high in fiber so it can improve digestion, is low in carbohydrates, is considered an anti-obesity food as it is said to stimulate metabolism, and burns slowly so that you are not ravished five minutes after eating. Blueberries are incredible for brain function, are high in antioxidants and fiber and include a great deal of Vitamin K and Vitamin C.

Recipe Source

Bacon and Egg Toast Cups

bacon-and-egg-toast-cups

Ingredients

  • 2 tablespoons unsalted butter, melted
  • 4 slices sandwich bread, your preference
  • 4 slices bacon
  • 4 large eggs
  • salt& pepper

Directions:

  • Preheat oven to 375.
  • Lightly butter six standard muffin cups.
  • Flatten the bread slices slightly with a rolling pin, and with a four-and-a-half inch cookie cutter, cut into four rounds. Cut each round in half, then press the two halves into each muffin cup, overlapping slightly and making sure bread comes up to the edges. Use extra bread and crusts to patch any holes if necessary. Brush with remaining butter.
  • In a large skillet, cook the bacon until almost crisp, about four minutes, flipping once.
  • Lay one bacon slice in each bread cup and crack an egg over each. Season with salt & pepper.
  • Bake until egg whites are just set, about twenty-five minutes. The bacon will continue to cook in the oven.
  • Run a small knife around cups to loosen toast cups.

Yield:4.0 toast cups. (serves 2, IMO)
Recipe Source

How to Make Breakfast Tacos

Learn how to make breakfast tacos from Brooklyn Taco Co. chef/owner Jesse Kramer in this Howcast video.

Breakfast Figs

Breakfast Figs

Ingredients

  • 6 quarts figs
  • 1 cup baking soda
  • 1 gallon water, boiling
  • cold water
  • 1 lemon, sliced
  • 1 orange, sliced
  • SYRUP:
  • 2 1/4 cups sugar
  • 5 1/4 cups water

Directions:

  • For the syrup: Bring the sugar and water to a boil in a heavy medium saucepan over high heat.
  • Reduce the heat to medium-low.
  • Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes.
  • Select figs of uniform size and ripeness.
  • Without removing the skins, plunge figs into a bath made by adding baking soda to boiling water.
  • Allow the figs to stand in the soda bath from five to ten minutes, depending on the weight of the skin.
  • When the skins of the figs become slightly transparent, remove to a bath of cold water and rinse thoroughly.
  • Add fruit to syrup and bring to a gentle boil.
  • When the figs can be easily pierced with a toothpick or skewer, and the skins look clear and translucent, pack the fruit loosely into sterilized jars, filling any remaining spaces with the hot syrup.
  • A slice of lemon and a slice of orange may be added to each jar, if desired.
  • Remove trapped air bubbles by sliding a nonmetallic spatula around the inside of the jar walls.
  • If needed, add more liquid, leaving 1/2″ headspace.
  • Wipe the jar rim with a clean, dampened paper towel to remove any food particles.
  • Place prepared lids on jars and secure with metal ringbands following manufacturer’s recommendations.
  • Process in boiling water bath for 25 minutes, adding boiling water as needed during the processing.
  • When processing is complete, remove canner lid and use a jar lifter to remove jars and place them on a rack, dry towel, or newspaper.
  • Allow the jars to cool, undisturbed, away from drafts for 12 to 24 hours.
  • To check the seal, listen for the familiar “ping” and look for the slight depression in the lid’s center.
  • Remove the ringbands, wipe jars with a damp cloth, and add labels.
  • Store in a cool, dry, dark place.

Yield: 6 quarts
Recipe Source

Mini Chicken Parmesan Meatloaf Cupcakes

Mini Chicken Parmesan Meatloaf Cupcakes

Ingredients

  • 1 cup panko
  • 1 egg
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup Parmesan cheese
  • 1 pound ground chicken breast (or dark meat)
  • 16 small mozzarella cubes
  • 1 tablespoon dried oregano
  • 2 cloves garlic, minced
  • 1/2 cup diced white onion
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 1/2 cup diced red bell pepper
  • 2 cups Muir Glen marinara sauce

Directions:

  • Preheat oven to 400 F.
  • In a small bowl, combine half of the Parmesan cheese, the panko and the olive oil and set aside.
  • In a large bowl, beat the egg. Add the chicken, garlic, red bell pepper, onion, oregano, basil, the remaining Parmesan and a pinch of salt and pepper.
  • Spray a mini muffin tin with cooking spray. In each well, place a couple of tablespoons of the chicken mixture. Put a cube of mozzarella in the center of the mixture and then top it with the rest of the mixture.
  • Drizzle the panko/Parmesan mixture on top of each chicken mound.
  • Bake for 25 to 30 min. and then let rest 5 minutes.
  • In a small saucepan, warm the marinara sauce.
  • Serve the cupcakes with the sauce.
  • Enjoy!

Egg Cheese Breakfast Casserole

Egg Cheese Breakfast Casserole

Ingredients

  • 1 1/2 lbs. sausage
  • 9 eggs
  • 12 slices bread, cubed without crust
  • 1 teaspoon salt
  • 3 cups milk
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 cups grated sharp cheese

Directions:

  • Brown and drain sausage. Beat eggs. Add milk, salt and mustard. Add bread, cheese and sausage. Pour into 9×13 casserole. Refrigerate overnight.
  • Remove 1 hour before baking. Bake at 350 for 45 minutes. Cool 10 minutes before serving. Serve with fruit and coffee cake. Can be frozen. Serves 10 to 12 persons.

Yield: 2.0 servings
Recipe Source

Bubble and Squeak Breakfast

Bubble and Squeak Breakfast

Ingredients

  • 2 1/2 pounds potatoes, peeled and chopped
  • 1/2 cup milk
  • salt and pepper to taste
  • 12-14 rashers bacon, divided
  • 1/2 small head cabbage
  • 1 large onion chopped
  • 4-6 eggs
  • 4-6 eggs

Directions:

  • Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
  • Drain, reserving drippings. Crumble 4 strips to use in the bubble and squeak, and reserve the rest; set aside.
  • In the reserved drippings, saute the cabbage and onion until soft and translucent.
  • Drain the cooked potatoes, mash with milk and season with salt and pepper.
  • Fold in the cabbage and onions
  • Prepare the eggs to your preference (poached, soft boiled or sunny side up)
  • Spoon the bubble and squeak onto each plate, top with an egg and 1-2 rashers of bacon.
  • Enjoy this hearty breakfast!

Yield: 4-6 servings
Recipe Source

Mini Tex-Mex Chicken and Cheese Pies

Mini Tex-Mex Chicken and Cheese Pies

Ingredients

  • 1 (1.3 lb) rotisserie chicken, shredded (skin and bones discarded)
  • 1 1/2 cups shredded pepperjack cheese
  • 1 (3 oz) can Old El Paso diced green chiles (optional!)
  • 1/4 cup peppercorn ranch dressing
  • 1/4 cup cilantro, plus more for garnish
  • 1/2 cup Bisquick baking mix
  • 1/2 cup milk
  • 2 eggs
  • 1 cup salsa of your choice

Directions:

  • Preheat oven to 375F.
  • Mix together the shredded chicken, cheese, green chiles, peppercorn ranch and cilantro in a large bowl.
  • Whisk together the Bisquick, milk and eggs in a smaller bowl.
  • Spray 12-cup muffin tin with cooking spray.
  • Place 1 Tbsp of the egg mixture into each muffin cup. Continue filling with 2 Tbsp of the chicken mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. Fill the whole muffin tin.
  • Bake for about half an hour.
  • Serve with salsa fi desired.
  • Enjoy!

Submitted By: Carolina Litke