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More Morning FoodSome mornings are slow and easy…Just right for great food, relaxation, and the time to enjoy good friends and family. In my opinion, morning food philosophy says that you don't have to rationalize anything you choose to put into your mouth before noon. We have been trained that, if you want meat in the morning, it has to be called "breakfast sausage" or "breakfast steak" or "the Lumberjack Special." To be sure, traditional breakfast fare can be the comfort food of choice most of the time but it is on those occasions that we create "out of the box" that make breakfast an event. Consider some of these recipes the next time "the tried and true" gets boring: FRIED BANANAS FOR PANCAKES What a perfect way to dress up your favorite pancake recipe and with an item that usually sits in your counter-top fruit bowl. This recipe will serve two persons so you will need to multiply according to number of guests. It has been adapted from the classic Bananas Foster idea and looks great if you flambé with a little rum or brandy at serving time. (Think birthday breakfast for that special someone. Sure beats candles.) 1 banana, not too ripe with some green showing 1 tablespoon butter 1 tablespoon brown sugar or honey 1 tablespoon lemon juice Options 4 tablespoon dark rum or brandy 1 fourth cup of toasted coconut or toasted chopped nuts Peel, and slice the banana lengthwise, then crosswise, making 4 pieces. Melt the butter in small skillet and brown the banana slices quickly on both sides. Add sugar or honey and lemon juice and turn the slices to coat both sides as the syrup thickens. Warm the rum or brandy, pour over the bananas, and set on fire. Serve while flaming to make this a memorable event. I like to serve a side of sour cream or yogurt to top off the whole affair. CORMEAL-CHEDDAR BISCUITS Here's a variation on a conventional southern biscuit. They have more texture than a buttermilk biscuit and I like to cut them out into squares which eliminate having to knead all those little bits and pieces together again. The small amount of sugar is not to sweeten but rather to aid in the browning process. Preheat your oven to 425 before starting. 1 and three fourths cup all purpose flour 1 tablespoon sugar 1 fourth cup cornmeal 1 tablespoon baking powder 1 fourth teaspoon baking soda 1 teaspoon salt 1 third cup cold unsalted butter 1 half cup buttermilk 1 egg 1 half cup grated cheddar cheese Place all the dry ingredients in a mixing bowl or food processor and blend well. Cut butter into small pieces and blend into the dry mixture until the texture of coarse meal. Beat the egg into buttermilk and add to mix until dough forms. Turn out onto a floured work surface and knead a very few times and shape into a square or rectangle. Sprinkle the top with grated cheddar and cut into squares. Sprinkle a dry baking sheet with 1 teaspoon cornmeal before placing biscuits and bake for about 15 to 18 minutes. Serve with a sausage-scramble made by frying crumbled sausage until brown and well cooked. Add 4 well beaten eggs and scramble together. Turn out onto serving platter and top with a salsa made with fresh chopped tomatoes, green onions, jalapenos, and cilantro. A dollop of sour cream adds the perfect touch to a quick and easy morning meal. |
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