The recipe for these ginger scones comes from Deborah Madison's Vegetarian Cooking for Everyone. They are traditional cream scones with crystallized (candied) ginger pieces cut the size of raisins and topped with sugar. Baked on a pizza stone, the bottom crust came out with a nice bit of crunch to match the top which browned deliciously.
Breakfast this morning was a compote of gingered apricots, whole wheat buttermilk biscuits, soft-cooked egg, orange juice, and Fortnum & Mason's Royal Blend tea. I baked the biscuits on a baking stone and the finish was worth noting. The crust was nicely crunchy while the biscuit was light and chewy. A good start to the day!
I was very curious about the recipe for cornmeal served with molasses from Deborah Madison. Molasses has such a distinctive taste and I enjoyed the dish enough to make it again. It is a real change from an ordinary breakfast oatmeal porridge -- quite a delight to have in rotation.
It's not a great photo but I couldn't resist including it. This is an all-time favorite meal from my childhood. I always picked it when I could choose the menu, such as on my birthday. MMmm... good.
Let the LOVE flow! says the cookbook from The Flying Biscuit in Atlanta. These black bean lovecakes are simple to make and heavenly. Top with red onion, feta, and tomatillo salsa...
For breakfast we ate baked apple with vanilla yogurt and granola. The Golden Delicious apple is one that will hold its shape very well while baking and so looks attractive as well as tasting luscious with the cinnamon and brown sugar!
Have I not posted this dish before?? Deborah Madison has several breakfast grain recipes that are excellent and this is one of our regulars... We enjoy this rice soup, which is short-grain rice cooked in almond milk and cinnamon stick, toped with alight sprinkling of brown sugar and a teaspoon of butter.
For Sunday morning brunch this week, I baked eggs in buttered, bread-crumb coated ramekins with a tomato slice on the bottom and tabasco, rosemary and salt and pepper on top. Just a bit of cream added a hint of richness. The toast was Honey Whole Wheat from Great Harvest and the melon was from the local Farmers' Market. I made French Breakfast Tea from Mariage Frères, a gift from my parents. It was a robust start to the day and held us over until second feast of the weekend around 4:30.
Filled with ricotta cheese and blueberries, this whole wheat tortilla is grilled to make a quesadilla. We topped it with a teaspoon or so of vanilla yogurt and more of the fresh berries. The breakfast was filling and so satisfying.
This fruit plate was a long-anticipated breakfast dish. The sliced nectarines, raspberries, and strawberries were sprinkled lightly with sugar and then dribbled with fresh lemon juice. I had intended to serve the fruit as a dessert plate but then had gotten full before dessert. The flavor combination was described in Deborah Madison's Savory Way in a section that includes other simple dessert/fruit ideas that highlight the tastes in fabulous combinations.
Mouthwateringly fantastic! We serve these to guests for breakfast and these were the best EVER! I'm wondering if the King Arthur Flour made the difference. I'm always glad to have company as I'm relieved of breakfast duty and I LOVE these! I pitch in to whip the cream. :) The recipe comes from The New York Times Cookbook.
Oatmeal is one of my favorite foods for winter breakfasts. We're still having very cool nights so oatmeal is a nice start to the day. Here it is shown baked with dried apples and topped with cinnamon and a bit of milk. There is only 1 tablespoon of brown sugar in two servings so it isn't an overly sweet breakfast. It seems like over the past year or so I've moved away from some of the super-sweet breakfasts that are typical of Americans. Of course, that's not to say I don't still enjoy them... :)
Last night we pulled out a cookbook we've had for years (decades, perhaps) and found a brunch menu that included a recipe for poaching dried fruit. We had several on hand and picked up a couple of other items at the store. The fruit is covered in boiling water and then soaked overnight. This morning we simmered the fruit in the soaking liquid and here you see the steam rising from the pot. It can be served warm or cold. It was naturally sweet and so not overpowering. A nice start to the day...
These two blueberry scones were crispy on the edges but melt-in-your-mouth luscious. I expected them to rise more than they did -- I'll have to try them again and see what happens...
This morning we had a leisurely start to the day and I fixed huevos rancheros. I forgot the cilantro on the shopping list so it's not quite up to the usual specifications. It was a filling start to the day and is an easy dish to make. (We used a can of veggie refried beans -- no lard for shortening.)
For a change of pace, I varied the oatmeal recipe. This one calls for grated apple to be cooked along with the oatmeal and to make a very creamy oatmeal. We used a golden delicious apple, which resulted in the subtle yellow appearance. Next time I'll add a pinch or two of cinnamon.
At work we have a list where we're assigned to bring treats for the monthly staff meeting. It only comes around once or twice a year, for which some people are very happy even though it is fine to buy something. I decided to bake! Here are raspberry breakfast bars from Nancy Silverton's Pastries from the La Brea Bakery and Meltaways with Lemon Curd from The Secrets of Baking: Simple Techniques for Sophisticated Desserts. Smashing!
For breakfast, a favorite option is breakfast Migas -- scrambled eggs with salsa, jalapeno, red pepper, onion and torilla chips. The first time I ate these was in Texas at a dear friend's wedding celebration weekend.
We eat local, organic eggs nearly exclusively. Recently we joined a new CSA (community sustained agriculture) endeavor and are glad to be supporting a farmer who is just starting out!
Since childhood I have loved to have oatmeal for breakfast. My mom would "hide" the brown sugar on the bottom and we'd stir it in ourselves -- loving the moment the sweet brown liquid would be visible.
This veggie-sausage and Gruyere cheese omelette paired nicely with a homemade biscuit for a great weekend breakfast.
