Breakfast
1324 recipes found
Dr. Charles McKee's Medicinal Hot Drink
My family doctor gave me this recipe when I had strep throat. He told me gravely that I had to squeeze the lemon juice, not use bottled. He loved traditional advice like this potion, which is efficacious and healthy as long as you don't drive. I stir a tablespoon or two into a cup of steaming tea and have also ordered it straight up in a bar.
Malt-O-Meal with Rooster Sauce
This unique take on Malt O Meal is obviously not your typical American breakfast recipe, but it's really good. I like dipping buttered toast in mine. Enjoy.
Hot Apple Pie
Need a little something to take the chill off? Who am I kidding – it’s cold EVERYWHERE- we ALL need the chill taken off! This should do the trick, and everyone loves apple pie!
Cider and Tequila Hot Toddy
This is a progressive take on the classic Hot Toddy. It sounds odd, but it is truly a great cocktail. It was adapted from a Gourmet magazine recipe. Hope you enjoy and Happy Holidays!
Galletas de Suero (Buttermilk Biscuits)
These galletas are the perfect recipe for your feast. Mom whipped these up one day and they were a hit. They’re simple to make and smell so good when baking!
Poached Egg Soup (Changua con Huevo)
There is a complexity to this Poached Egg Soup recipe: cilantro, amazing textures, green onions, the lovely blend of milk and stock, and that poached egg.
Sourdough & honey
It's the same as every other day; homemade multigrain rye sourdough from Jeff Hamelman's recipe with local just crystalised honey. Nothing tastes better & who wants to cook breakfast on holiday?
Jammy Boursin French Toast
This Boursin French Toast recipe is easy to prepare, just needs to be popped in the oven in the morning, and there's not much cleanup afterwards. Enjoy!
Rise and Shine Spiced Pink Grapefruit Brûlée
We spent many a holiday with the in-laws. After "us kids" started having children, my mother-in-law elected to go by "Nonnie." Before she became a grandmother, and after, she always served the most elegant holiday breakfasts to us all. But what stands out the most in my mind is how she would prepare a broiled grapefruit half for each person upon rising. We were all allowed to get up whenever we wanted on Christmas morning. As we wandered downstairs, our individual grapefruit would be waiting. She deftly cut the sections of the grapefruit perfectly with a grapefruit knife, drizzled maple syrup on top, sprinkled with cinnamon, and then browned them under the broiler. Of course she served these with her endless supply of grapefruit spoons to everyone who wanted one. The care that she took with each one always made us feel so special. And best of all, you got to talk with Nonnie, in the kitchen, usually just one on one, as you savored your warm grapefruit. She exuded a delightfully sunny kind of rise and shine outlook that was rather contagious. It was a wonderful way to start the morning. Once everyone was up, we then all sat around a huge table for a sumptuous feast; sometimes we were a table of 14, but it was talking with Nonnie over that perfect grapefruit half that I remember most fondly. I am adding my sumac to the recipe. I think Nonnie would have liked it this way, too. This recipe is dedicated to her.
Cashew Milk
Cashew milk is my new favorite. I use it in smoothies and tea or splashed over a bowl full of granola. http://www.elanaspantry.com/cashew-milk/
Spiced Date Cake with Mulled Wine Mascarpone Cream
A friend served a walnut date cake (Simple Southwest Cooking by Judy Walker) with tea one afternoon. The cake was perfectly simple the way it was, but to me, it cried out to be messed with. The inspiration for this version comes from Amanda’s Apician Spiced Dates in Mr. Latte. I poached the dates before chopping them and adding them to the batter, then used the poaching liquid in the mascarpone. The result is a sophisticated and yummy dessert. It’s not bad for breakfast either. (Extra bonus: It is gluten free for your non pie eaters.)
One-Eyed Sandwiches
Although they go by many other names -- egg in the basket, egg-in-the-hole, bird's nest, to name a few -- in our house we called them "one-eyed sandwiches," and the technique originated with my grandfather. I'm biased, to be sure, but there are a few small details that I think really make Grandpa's egg sandwiches better than all the other versions out there. The first is the use of white bread. (Believe me, I love grainy, wheaty bread as much as the next person, but for these sandwiches, white bread is the way to go.) Grandpa always preferred Pepperidge Farm, which has a bit of sweetness to it. Another key step is toasting the bread before you fry it. This ensures that it's nice and crisp, which makes a nice counterpart to the salty, soft-cooked egg. Last but not least, Grandpa never threw away the little rounds of toast but instead fried them along with the sandwiches, and these then became little lids for the "eyes" at the end. My sister and I always saved these for last, as a final crisp, buttery treat. I'm guessing that any small people who happen to be at your house for breakfast will do the same.
Moroccan-Style Almond Milk with Orange Blossom Water & Cinnamon
Refreshing & Sweet Moroccan style Almond Milk infused w/Orange Blossom Water is a delicious & healthy drink which is a favorite in Morocco. I remember drinking this refreshing drink on a hot afternoon in Fes, Morocco this past June!
Strawberry Preserves: for when you feel like having magic (or a delicious memory) for breakfast
When I was 8 we met my mother's Aunt Frances for brunch at a French restaurant. Aunt Frances was a very distinguished woman who never seemed to age in all of her 90-something years. She would offer you a cocktail upon entering her Upper East Side apartment (even if it was barely 11 am) and she wore her black hair in a chignon until the end. I still remember that brunch-- eating a hot baguette spread with butter and strawberry jam with my chin barely above the crumb covered white tablecloth. It tasted like magic-- and somehow this simple combination of flavors and textures continues to taste like magic even now.
Kale Creamsicle
This dark green, luscious Gluten-Free and Dairy-Free Kale Creamsicle Shake is my go to drink when I need greens and a little protein pick me up. http://www.elanaspantry.com/kale-creamsicle/
Soft Mascarpone Scrambled Eggs
I learned how to make creamy Mascarpone scrambled Eggs, and now I crave them regularly. Good, free-range eggs are paramount to this recipe, for taste & safety.
My Best Tomato Sandwich
It’s nothing fancy, but over the years I tweaked until I came up with the best tomato sandwich recipe. It’s just three ingredients and really easy to make.
Baked Plums with Creme Fraiche and Marcona Almonds
I remember in the 70's, when Cajun food was the thing, that grapefruits broiled with brown sugar were all the rage. Well at least in our house they were. I don't know if it was Paul Prudomme who made these famous or who but when the brown sugar melted into the grapefruit it was a nice balance of sour and sweet. Having sweet plums to use, even though they are sweet they are still a little sour, I thought this might be a great weekend breakfast side. Something to serve along side omelets or even oatmeal.
Lotus Cocktail
One of my favorite summertime drink creations is this Lotus Cocktail recipe. It's light, clean and refreshing. Pairs equally well with sushi & anything grilled.
Fresh Sumac Berry Iced Tea
Without any sweetener added, this fresh sumac berry iced tea recipe gives a tart, yet subtle, and refreshingly clean impression with pale pink color.
Super Speedy and Simple Sumer Sangria
Last Minute Creations are the best! I was relaxing outside on my porch about to have some dinner and halfway through my meal, thirst overwhelmed my palate. I got up, and walked over to the kitchen to fetch a drink. I saw an opened bottle of wine, and cans of seltzer and knew that I had some orange juice in the fridge--so I thought, hmmm...looks like I can make some sangria.
Lime rickey with sweet basil
I almost never drink anything other than coffee, wine or beer (oh, and water, of course!)...unless it is made with lime juice. After moving to the East Coast, I developed a penchant for lime rickeys. They're a refreshing summer drink, made even more delicious and refreshing with the addition of some muddled herbs. Mint is, of course, good, but I love the mild licorice punch added by using sweet basil. And, if you want to add a splash of rum or vodka, I definitely won't stop you!
Basil and lemongrass Iced Tea
A friend brought me some Lemongrass tea from the Seychelles and since I grow Basil and always have a good amount or I freeze excess basil. I have used this recipe many times. It was originally made with lemongrass stalks-which are more accessible. I will give the recipe with the stalks.
Basil Sweet Tea
My mom and I came up with this one when our garden became overwhelmed with basil at the same time that the texas heat set in!