Fine Cooking - Breakfast Recipes
-
Upload
stephanie-rodriguez -
Category
Documents
-
view
244 -
download
7
Transcript of Fine Cooking - Breakfast Recipes
-
7/27/2019 Fine Cooking - Breakfast Recipes
1/125
$9.99 CAN $10.99
Taunton Product #052048www.finecooking.com
Breakfast
HOW TO MAKE
The Perfect OTHEBEST
OF
French toast
chocolatesandwiches!p. 93
Easy Ideas forBusy Mornings
88Delicious Recipesfor everyones favoriteanytimemeal!
Eggs every wayBreakfast for dinnerBrunch classics& more
sponsored
-
7/27/2019 Fine Cooking - Breakfast Recipes
2/125
FOR MY FAMILY, ONLYTHE BEST IN NUTRITION.
Better taste. Better nutrition.Better eggs TM
Egglands Best eggs are different.
As soon as you open a carton of
EBs, you see that red EB stamp on
every eggthe sign that youre
getting the very best in freshnessand quality.
Besides giving your family
superior nutrition, EBs also give
them more of the farm-fresh taste
they love. Better taste and better
nutrition also add up to better
valuewhich is something all
families are looking for these days.
So, why give your family
ordinary when you can give them
the best? Egglands Best
Also available in cage-freeand organic varieties
-
7/27/2019 Fine Cooking - Breakfast Recipes
3/125
Shop Our Online Store
FineCooking.com/ShopNowYour destination for trusted cooking know-how
Simply search by product number or call 800-888-8286, use code M5800153
COOKBOOKS, HOW-TO GUIDES, DVDs & MORE
200recipesf Small BeS with Bg Flavor
Appetizers
l
a yar f grat rcips, tips & tchniqusc
volme 3
Ellie Krieger
The Food YouCrave
Luscious Recipes for a Healthy Life
Th ST n cipS STunT clSSic
vi WlTuck& Andrew Friedman
fore w ord by d am Go
ii i i
comfort food that
takes you home again
150 Fv fm
Mothers Bistro & Bar
foreword by alice waters
Cooking with Americas BestChefs, Farmers, and ArtisansDarryl Estrine and Kelly Kochendorfer
Harvest to Heat
Harvest to Heat
Hardcover, Product # 071305, $40.00
A new generation of cookbook
one that celebrates the crucial relationship
between chefs, farmers, and artisans.
ALICE WATERS
Harvest to Heatcelebrates over 100 chefs and farmers who are changing
the way we think about food. Enjoy behind-the-scenes stories of the local
growers and artisans who produce the fresh ingredients featured in thesignature dishes of famous American chefs. Includes gorgeous photograp
and 100 recipes from Thomas Keller, Charlie Trotter, Nancy Silverton, Danie
Boulud, Rick Bayless, Eric Warnstedt, and many others.
Mothers Best
HardcoverProduct #071207
$28.00
Fine CookingAppetizers
Paperback
Product #071323$19.95
The FoodYou Crave
Hardcover
Product #0712$28.00
Chanterelle
HardcoverProduct #0709$50.00
Fine CookingAnnual Voume 3
HardcoverProduct #071222$34.95
2010 Fine CookingArchive DVD-ROMProduct #051038
$99.95
-
7/27/2019 Fine Cooking - Breakfast Recipes
4/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
5/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
6/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
7/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
8/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
9/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
10/125
To contact us:
Fine Cooking,The Taunton Press,
63 South Main Street,
PO Box 5506, Newtown,
CT 06470-5506
Tel: 203-426-8171
Send an email to:
Visit:
www.finecooking.com
To submit an article proposal:
Write to Fine Cooking at the address above or
Call: 800-309-0744
Fax: 203-426-3434
Email: [email protected]
To subscribe or place an order:Visit www.finecooking.com/fcorder
or call: 800-888-8286
9am-9pm ET Mon-Fri
9am-5pm ET Sat
To find out about Fine Cooking products:
Visit www.finecooking.com/products
To get help with online member services:
Visit www.finecooking.com/customerservice
To find answers to frequently asked questions:
Visit www.finecooking.com/FAQs
To contact Fine Cooking customer service:
Email us at [email protected]
To speak directly to a customer service
professional:
Call 800-477-8727 9am-5pm ET Mon-Fri
To sell Fine Cooking in your store:
Call us toll-free at 866-505-4674, or
email us at [email protected]
To advertise in Fine Cooking:
Call 800-309-8940, or
email us at [email protected]
Mailing list:
We make a portion of our mailing list available
to reputable firms. If you would prefer that
we not include your name, please visit:
www.finecooking.com/privacy
or call: 800-477-8727 9am-5pm ET Mon-Fri
For employment information:
Visit www.careers.taunton.com
The Taunton guarantee:
If at any time youre not completely satisfied with
Fine Cooking, you can cancel your subscription and
receive a full and i mmediate refund of the entire
subscription price. No questions asked.
Copyright 2011 by The Taunton Press, Inc. No
reproduction without permission of The Taunton
Press, Inc.
recipe ad
Getting the mostfrom our recipes
How to follow a
recipe
Beforeyoustart,read
therecipefrombegin-
ningtoendsothereare
nosurprises.
Beforeactuallystarting
tocookorbake,gather
allthenecessaryingre-
dientsandequipment.
Preparetheingredients
accordingtothedirec-
tionsintheingredient
list(seeWatchthose
modifiersatrightfor
moreonthis).
Fordetermining
doneness,alwaysrely
firstontherecipes
sensorydescriptor,such
ascookuntilgolden
brown.Considerany
timesgiveninarecipe
merelyasaguidefor
whentostartchecking
fordoneness.
ingredients
Unlessotherwisenoted,
assumethat:
butterisunsalted.
eggsarelarge
(about2oz.each).
flourisunbleached
all-purpose(dontsift
unlessdirectedto).
sugariswhitegranulated.
freshherbs,greens,and
lettucesarewashedanddried.
garlic,onions,andfresh
gingerarepeeled.
watcH tHose
modifiers
Arecipeingredientlist
containswordssuchas
dicedandchopped
thattellyouhowto
prepareeachingredient
fortherecipe,butwhat
youmaynotrealizeisthat
theplacementofthese
preparationmodifiers
intheingredientlineisas
importantasthemodifier
itself.Take,forexample,
thefollowingtwosimilar
linesthatyoumayseeina
recipeingredientlist:
1 cup rice, cooked
1 cup cooked rice
Thefirstlineistellingyou
totake1cupofriceand
cookit;thesecondline
iscallingfor1cupofrice
thathasalreadybeen
cooked.Thedifference
betweenthetwoisabout
2cupsofcookedrice,
andthatcanmakeabig
differenceintheoutcome
ofarecipe.
-
7/27/2019 Fine Cooking - Breakfast Recipes
11/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
12/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
13/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
14/125
The allure of cooking in cast iron goes beyond its
glossy good looks. Cast iron heats up slowly, but it holds
heat well. Because its thick, cast iron heats evenly, with-
out hot spots, which suits it or cooking at high heat.
And well-seasoned cast iron is truly stickproo and easy
to clean.
But cast iron does have a reputation, mostly by those
who havent cooked with it, o being fnicky. Most prob-
lems arise rom not seasoning the pan correctly or rom
not maintaining the fnish, both o which are actually
easy to do. Heres a primer on how cast iron works and
how to care or it to ensure years o pleasurable use.
Season it right
New cast-iron pans need to be seasoned with oil to
keep oods rom sticking. For the initial seasoning, most
manuacturers recommend coating the pan with a bit o
shortening and baking or an hour or more. Heres how:
Heat the oven to 350F. Meanwhile, heat your pan on
the stovetop until hot. With a thick wad o paper towels,
spread 1 to 2 teaspoons lard, bacon grease, or solid
vegetable shortening all over the inside and outside o the
pan. Apply a very thin coating o attoo much grease
and youll end up with a gummy residue in your pan.
Put the pan upside down on the center rack o the
oven or 1 hours. (Slide a baking sheet or piece o alu-
minum oil onto the rack beneath the pan to catch anydrips.) Turn o the heat and let the pan sit in the oven
until cool. The pan wont be deep black right away but
will develop a dark patina with regular use.
Preserve the patina
Once the pan is seasoned, its quite simple to maintain.
Some say that washing cast iron destroys the season-
ing; these olks preer to just wipe the pan clean, using
coarse salt as an abrasive or cooked-on residue. From
our experience, though, thats oten not enough. So we
wash cast iron with soap and water and immediately
towel it dry. Next, set it on a burner on medium heat
until the pan is hot and completely dry. While the pan
is still hot, use a paper towel to spread a thin coating ovegetable oil on the interior. With this extra attention,
cast iron stays perectly seasoned and dry.
breakfast b
Cast-Iron CookwareFrom sausage to eggs to pancakes, a cast-iron skillet is essential
to making great breakfast food. Heres how to care for it.
Cast-iron coo
is inexpensiv
cooks well, a
last for gener
f inecook ing .com 1 3
-
7/27/2019 Fine Cooking - Breakfast Recipes
15/125
equipment
Juice It UpThe easiest way to get your daily fruit is by drinking it.
Heres a look at how to make the freshest juice.
The intense flavor o resh juice, whether squeezed rom a
peach or a Bellini or rom a lemon or a salad dressing makes
a world o diference. The world o equipment to help you get
at a ruit or vegetables juice is complex, ranging rom one-
piece manual reamers to involved electric countertop models.
Deciding what to buy depends on how oten you need juice,
and how much. I you like to drink reshly squeezed juice
every day, youll want a diferent juicing method than i you
just need a teaspoonul or so or recipes once in a while.
Heres your guide to the diferent types o juicers and how
to buy one that suits your needs.
fuit factTo gt th most juic,
softn citus fuit bypssing down on it
with you palm andolling it back and foth
along a counttop.This wakns cll walls
and maks it asi toxtact th juic.
14 B r e T 2 0 1 1
-
7/27/2019 Fine Cooking - Breakfast Recipes
16/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
17/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
18/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
19/125
18 B R E A K F A S T 2 0 1 1
sparkling pomegranatecocktailOne bottle of sparkling wine is enough to mak
about six cocktails. You can easily double or
triple this recipe.
Serves 6
1 cup plus 2 Tbs. unsweetened pure
pomegranate juice(such as Pom brand), chilled
3 Tbs. sugar syrup (recipe below), chilled
1 750ml bottle dry sparkling wine or
Champagne, chilled
In a small pitcher, stir the pomegranate juice
and sugar syrup. Fill each flute about one-thir
full with the pomegranate mixture. Top with th
sparkling wine, dividing it evenly among the flu
Serve immediately.
sugar syrupYields a scant cup, enough to make about
15 cocktails
cup granulat ed sugar
cup wate r
In a small saucepan, bring the sugar and water
to a boil over high heat, stirring until the sugar
dissolved. Boil for 1 minute. Let cool and then
refrigerate until ready to use.masala chaiIf you find typical coffeehouse chai overpowering, try
this version of the well-known Indian spiced tea. Its
judicious use of spices results in a kinder, gentler drink.
Yields 3 cups; serves 4
1 Tbs. loose black tea, such asEnglish Breakfast or Darjeeling
6 green cardamom pods, gently
crushed
5 whole cloves
1 small cinnamon stick (about
1 inches long)
tsp. black pepper corns
cup whole milk
2 Tbs. granulated sugar; more to taste
In a small saucepan, bring 3 cups water to a boil.
Remove from the heat and add the tea, cardamom,
cloves, cinnamon, and peppercorns. Let steep uncov-ered for 4 minutes, stirring once or twice. Pour through
a fine strainer set over a bowl, rinse the saucepan, and
pour the tea back into the pan. Add the milk and sugar
and stir until the sugar is dissolved. Add more sugar to
taste. Reheat if necessary over low heat, but dont boil.
Serve hot.
BREAKFAST DRINKS
-
7/27/2019 Fine Cooking - Breakfast Recipes
20/125
f inecook ing .com 1 9
-
7/27/2019 Fine Cooking - Breakfast Recipes
21/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
22/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
23/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
24/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
25/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
26/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
27/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
28/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
29/125
28 B f 2 0 1 1
Bread Basket
his classic yeast bread, rich
and golden with butter and
eggs, is a breakast staple.
Yields 6 three-inch brioches
tte
lb. 2 oz. (4 cups)unbleached all-purpose flour
1/3 cup gran ulated sugar
oz. (4 tsp.) activedry yeast, preferablyRed Star brand
oz. (2 tsp.) table salt,plus a pinch for theegg wash
4 large eggs, at roomtemperature, plus 2 largeeggs and large egg yolkfor the egg wash
4 oz. ( cup) whole milk, at
room temperature
8 oz. ( cup) unsalted butter,cut into 6 pieces, slightlysoftened; more for thepans
M
In a stand mixer itted with the
paddle attachment, mix the
lour, sugar, yeast, and salt on
low speed until well combined.
dd 4 o the eggs and the milk
and continue mixing on low
speed to combine. s soon
as the dough starts to clump
together, remove the paddle
attachment and attach the
dough hook. (here will still be
unmixed egg and lour in the
bowl.) Mix on medium speed
or 2 minutes. Using a plastic
dough scraper or strong
plastic spatula, scrape the
bowl and hook. Continue to
mix until the dough is irm and
elastic, about 2 minutes more.
he dough may stick to the
hook at this point, but thats
O. crape the dough o the
hook again.
With the mixer on medium-low speed, add hal o the
butter, a ew pieces at a time.
crape down the bowl and
dough hook, and remove the
dough hook. Give the dough a
ew kneads by hand in the
bowl, repeatedly olding the
dough over on itsel, to help
incorporate the butter.
eattach the dough hook a
add the remaining butter, a
pieces at a time, mixing on
medium-low speed. Once a
o the butter has been add
increase the mixer speed t
medium and mix or 4
minutes. crape the dough
hook and the sides and
bottom o the bowl. Mix aga
until the dough is smooth, s
and shiny, about 4 minutes
more. Youll hear the dough
slap against the sides o the
bowl when its ready. (I you
kitchen is warm, the dough
may seem too loose at this
point. esist the urge to ad
extra lour, or the brioche mbe tough.)
L RS
Use a plastic dough scrape
or a spatula to turn the dou
out onto a clean, very lightl
loured work surace. he
dough will be very moist.
nead it by hand a ew time
and then orm it into a ball
by olding the sides into the
middle at 12, 3, 6, and 9 ocl
flip the dough over, place
your palms on either side o
the dough, and tuck it undeitsel, turning the dough as
you tuck to orm a loose ba
with a smooth top . ranse
the dough, smooth side up, t
clean large bowl. Cover loose
with plastic and let the dough
in a warm, drat-ree spot unt
doubled in size, about 1 hour
L RS
Use the dough scraper or
spatula to turn the dough o
smooth top down, onto a v
lightly loured work surace
gain, orm it into a ball byolding the sides into the
middle at 12, 3, 6, and 9 ocl
flip the dough over, place
your palms on either side o
the dough, and tuck it unde
itsel, turning the dough as y
tuck to orm a loose ball wit
a smooth top. ranser the
bake aheadBrioches reheat well, so any that arenot eaten within a day or two can bereheated in a 325f oven until theoutside is crisp, about 7 minutes orsmall brioches or 15 minutes or large.Wrap cooled brioches well and storeat room temperature or up to twodays, or reeze or up to ive weeks.haw, wrapped, at room temperature.
authentic brioche
-
7/27/2019 Fine Cooking - Breakfast Recipes
30/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
31/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
32/125
. m 3
ottage cheese is the secret to these delectable
flaky buns.
Yields 12 buns
Cooking spray
FOR THE DOUGH
3 cup cottage cheese (4% milk fat)
/ cup butt ermi lk
cup granulated sugar
2 oz. (4 Tbs.) unsalted butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) unbleached all-purposeflour; more for rolling
1 Tbs. baking powder
tsp. table salt
tsp. baking soda
FOR THE FILLING
3 oz. (1 Tbs.) unsalted butter, melted
/ cup packed light or dark brown sugar
1 tsp. ground cinnamon
tsp. ground allspice
tsp. ground cloves
1 cup (4 oz.) chopped pecans
FOR THE GLAZE
2 oz. (scant / cup) confectione rs sugar
2 to Tbs. cold whole or low-fat milk
1 tsp. pure vanilla extract
Heat the oven to 400. rease the sides and botto of
a 9- or 0-inch springfor pan with cooking spray.
MAE THE DOUGH
n a food processor, cobine the cottage cheese, butter-ilk, sugar, elted butter, and vanilla. Process until
sooth, about 0 seconds. Add the flour, baking powder,
salt, and baking soda and pulse in shor t bursts just until
the dough clups together (dont overprocess). The
dough will be soft and oist.
Scrape the dough out onto a lightly floured surface and
knead it with floured hands 4 or 5 ties until sooth. With
a rolling pin, roll the dough into a 2x5-inch rectangle.
MAE THE FILLING
Brush the dough with the elted butter, leaving a 1-inch
border unbuttered around the edges. n a ediu bowl,
cobine the brown sugar, cinnaon, allspice, and cloves.
Sprinkle the ixture over the buttered area of the dough
and pat gently into the surface. Sprinkle the nuts over thesugar ixture.
Starting at a long edge, roll up the dough jelly-roll style.
Pinch the sea to seal, and leave the ends open.
With a sharp knife, cut the roll into 2 equal pieces. Set
the pieces, cut side up, in the prepared pan; they should
fill the pan and touch slightly, but dont worry if there are
sall gaps.
fastest-ever cinnamon buns
Bake until golden brown and fir to the touch, 20 to28 inutes. Set the pan on a wire rack to cool for
5 inutes. Run a spatula around the inside edge of the
pan and reove the springfor ring. Transfer the rolls to
a serving plate.
MAE THE GLAZE
n a sall bowl, ix the confectioners sugar, 2 Tbs. ilk,
and vanilla to ake a sooth glaze. t should have a thick
but pourable consistency, so add up to Tbs. ore ilk
if necessary. Drizzle the glaze over the rolls. Let stand for
5 inutes and serve.
-
7/27/2019 Fine Cooking - Breakfast Recipes
33/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
34/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
35/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
36/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
37/125
Leek and Morel Strata, p. 46
-
7/27/2019 Fine Cooking - Breakfast Recipes
38/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
39/125
38 b r e a k f a s t 2 0 1 1
brunch for a crowd
-
7/27/2019 Fine Cooking - Breakfast Recipes
40/125
. 39
waffle success Takecenterstage
People like to watch waffles being made, sodont be shy about cooking the waffles whileyou and your guests have cocktails or coffee.eep the waffles warm until its time to eat by
spreading themdont stackdirectly on arack in a 200 oven.
BepatientAlways let your waffle iron heat up until a fewdrops of water flicked on the surface sizzle.Dont be tempted to rush batter onto an ironthats not preheated, or you wont getmaximum browning and flavor.
Staylooserease the waffle iron between waffles byapplying a light coating of nonstick cooking sprayor brushing on a light coating of vegetable oil.
Sneakapeekf the ready light or alarm on your waffle makercorresponds to a level of doneness you like, great.f not, dont be afraid to lift the lid after a coupleminutes. You can always leave the waffle in longerif its too pale, or crisp it further in the oven.
crme rachewhipped creamRich and tangy crme frache adds a
wonderful zing to whipped cream. This
can be made a day ahead.Yieldsabout3cups
4 oz.(1cup)crmefrache(soldinthespecialtycheesesectionofsomesupermarkets)
3 Tbs.granulatedsugar
cupcoldheavycream
Inalargebowl,whisk the crme frache
with the sugar until smooth. n a sepa-
rate large bowl, whip the cream with
an electric hand-held or stand mixer
until the cream just barely reaches the
firm-peak stage (it should hold a peak
when the beater is pulled away, but
it shouldnt be grainy). With a rubber
spatula, gently fold half of the whipped
cream into the crme frache and then
gently fold in the remaining half. over
and refrigerate until ready to serve;
whisk a few times before serving.
berry compoteSweet-tart berries are the per fect complement
to the toasted hazelnuts in the waffles.
Yieldsabout3cups
2 tsp.cornstarch Tbs.fruitbrandyorwater
2 0-oz.packagesfrozenmixedberries(or4 heapingcups),thawed,withtheirjuices
cupgranulatedsugar
Finelygratedzestfromlemon
tsp.groundallspice
tsp.groundcinnamon
Inasmallbowl,dissolve the cornstarch in the
brandy or water. Set aside. ombine the thawed
berries and their juices, sugar, lemon zest, allspice,
and cinnamon in a medium saucepan and bring
to a boil over medium-high heat, stirring often until
the sugar dissolves. When bubbles appear on the
side of the pan, just before the fruit reaches a full
boil, quickly stir in the cornstarch mixture. Let the
fruit boil for only 1 minute to cook the cornstarch;
overcooking will make the fruit disintegrate. Remove
from the heat. The compote will thicken further
as it cools. ake the compote a day or two ahead
and refrigerate until needed. The compote may be
served at room temperature or slightly warm.
hazelnut wafesThe finely ground hazelnuts that go into
this batter add a nice nuttiness to the
finished waffles. You can top them with
maple syrup, but berries and whipped
cream (below) will give them a more
festive feel.
Yields61cupsbatter,enoughfor
about2standardwaffles
3 oz.(/cup)hazelnuts,toasted andskinned
9 oz.(2cups)unbleached all-purposeflour
2 oz.(/cup)cakeflour
Tbs.bakingpowder
1 tsp.bakingsoda
tsp.tablesalt
2 cupsbuttermilk
1 cupvegetableoil
4 largeeg gs / cupgranulatedsugar
1 tsp.purevanillaextract
Vegetableoilornonstick cookingsprayforthewaffleiron
Warmmaplesyrupandbutter, forserving
Witharotarygrater, finely grind the
hazelnuts. (r process the hazelnuts
with 2 Tbs. of the flour in a food
processor until finely ground.)
Inalargebowl,whisk the ground
hazelnuts, all-purpose and cake flours,
baking powder, baking soda, and table
salt until well combined. n another
bowl, whisk the buttermilk, oil, eggs,
sugar, and vanilla until well combined.
With a very open whisk or a rubber
spatula, lightly stir the wet ingredients
into the dry ingredients until just
combined (small lumps in the batter
are fine).
Letthebatterrest for at least
20 minutes (and up to 2 hours in
the refrigerator). ook the waffles
according to your waffle iron
manufacturers instructions. n aBelgian waffle maker, the waffles have
a tender interior; in a standard waffle
maker, theyll be crisper.
-
7/27/2019 Fine Cooking - Breakfast Recipes
41/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
42/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
43/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
44/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
45/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
46/125
g . m 45
A strata is like an talian quiche, but instead of
an involved pastry crust, leftover bread fors
the e custard base. As with a bread puddin,
asseble this dish ahead of tie and refrier-ate it unbaked for up to 2 days. ts up to you
whether or not to tri the bread cruststhey
ive the strata a heartier texture.
Serves 8
2 Tbs. unsalted butter; more for the pan
lb. asparagus, ends snapped off, cutinto 1-inch pieces
Kosher salt and freshly ground black
pepper
1 oz. oyster mushrooms (or shiitake orwhite mushrooms), stemmed and
thinly sliced
6 scallions, trimmed and thinly sliced,whites and greens separated (2 Tbs.
whites, 1 cup greens)
9 large eggs, beaten
23 cups milk (preferably whole)
large loaf (about lb.) rustic white bread
(like ciabatta), cut into -inch cubes
1 lb. thinly sliced deli ham, cut into-inch strips
cups grated extra-sharp Cheddar
(about 8 oz.)
Melt the butter in a lare (12-inch) skillet over
ediu-hih heat. Add the asparaus, sprinkle
with tsp. each salt and pepper, and cook,
stirrin occasionally, until the spears start to
brown and soften, about 3 inutes. Add the
ushroos and scallion whites and cook, stirrin
occasionally, until the ushroos soften and
cook throuh, about 2 inutes. Reove fro the
heat and let cool for a couple of inutes.
Butter a 9x13-inch bakin dish. Whisk the es
with the ilk and tsp. each salt and pepper.
Spread the bread in a sinle layer on the bot-
to of the bakin dish. Top with half of the e
ixture and then cover with half of the ha,
cheese, and asparaus ixture, and sprinkle
with half the scallion reens. Repeat with the
reainin e ixture, ha, cheese, aspara-
us ixture, and scallions. over with plastic,
pressin down so the bread is copletely sub-
ered in the e ixture, and refrierate for atleast 4 hours and up to 2 days before bakin.
Position a rackin the center of the oven and
heat the oven to 350. Let the strata sit at
roo teperature while the oven heats. Bake
until the custard sets and the top browns,
about 30 inutes. Loosely cover with foil
and bake for another 20 inutes. Let cool for
10 inutes before cuttin.
asparagus, ham, andmushroom strata
apple, sage, andfennel breakfastsausageThese sausaes are full of flavor with
the addition of sauted apple and
crushed fennel seeds.
Yields 6 21-inch patties; serves 8
Tbs. vegetable oil; more as needed
2 tart cooking apples (5 oz. total),such as Granny Smith or Pink Lady,
peeled, cored, and cut into -inchdice
bunch scallions, trimmed and thinly
sliced, white and green parts divided
2 lb. ground pork (avoid pork labeledextra tender, if possible)
1 cup loosely packed fresh sage leaves,finely chopped
1 tsp. fennel seeds, crushed in a mortar
or lightly chopped
Table salt and freshly groundblack pepper
Heat the oven to 200. n a 10-inch
skillet, heat 1 Tbs. of the oil over ediu
heat. Add the apples and the scal-
lion whites. ook, stirrin occasionally
until the apples soften and just bein
to brown, 5 to 8 inutes. Let cool for
10 inutes. n a lare bowl, cobine tapple ixture with the pork, scallion
reens, sae, fennel seeds, 1 tsp. salt,
and tsp. pepper. mix with your hand
until well cobined, but dont copa
the ixture. gently shape into 16 pat-
ties, about 3 inches in diaeter and
inch thick.
In a 2-inch heavy skillet, or a rill
pan, heat the reainin 2 Tbs. oil over
ediu-low to ediu heat. ook
the sausaes (in batches so theyre
not crowded) until nicely browned an
cooked throuh, about 5 inutes per
side. Add ore oil only if needed afte
each batch, and adjust the heat to pre
vent overbrownin.
This twist on baels and lox ets a
flavor boost fro orane zest and
coriander.
Yields 8
firm-ripe medium avocados,cut into medium dice
2 medium scallions, thinly
sliced
/ cup chopped fresh cilantr o;whole leaves for garnish
2 Tbs. plus 2 tsp. fresh lime juice
to 1 tsp. finely chopped
jalapeo
Kosher salt
4 Tbs. extra-virgin olive oil
tsp. toasted coriander seeds,
coarsely ground
1 tsp. (scant) finely gratedorange zest
lb. thinly sliced cold-smoked
salmon, cut into 1-inch-wide
strips
8 slices sourdough bread
(each 61 inches longand 1 inch thick),
toasted very crisp
2 medium cloves garlic,halved
In a large bowl, ently ix (dont
ash) the avocado, scallion,
chopped cilantro, lie juice,
jalapeo, and tsp. salt. n
another ediu bowl, ix the oil,
coriander, and orane zest. Toss
the salon with the oil ixture.Rub the toasts lihtly with the cut
sides of the arlic clove. Portion
the avocado ixture aon the
toasts. Pile the salon strips on
top. garnish with the cilantro
leaves and serve iediately so
the toast stays crisp.
open-faced smoked salmon andavocado sandwiches
-
7/27/2019 Fine Cooking - Breakfast Recipes
47/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
48/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
49/125
Brandied Apricot-Almond Slab Pie, p. 52
-
7/27/2019 Fine Cooking - Breakfast Recipes
50/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
51/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
52/125
c . c 5
smoky black bean and cheddarburritos with spinach
ake the bean mixture the night before. n the morning,
just spread it on the tortilla, roll it, and hit the road.
Serves 4
4 burrito-size (9- to 10-inch) flour tortillas
15 grape tomatoes (about 1 pint), quartered lengthwise
2 Tbs. fresh lime juice; more as needed
cup chopped fresh cilantro
Kosher salt
2 Tbs. extra-virgin olive oil
cup raw pepitas (optional)
1 tsp. seeded and minced chipotle plus 1 tsp. adobosauce (from a can of chipotles en adobo)
3 tsp. ground cumin
1 19-oz. can black beans, drained and rinsed
cup grated sharp Cheddar
1 oz. baby spinach (about 1 c ups)
to cup sour cream (optional)
Heat the oven to 250. Wrap the tortillas in aluminum
foil and warm in the oven.
Meanwhile, in a small bowl toss the tomatoes with 1 Tbs.
of the lime juie, about 1 Tbs. of the ilantro, and a
generous pinh of salt. Set aside. f using the pepitas, heat
1 Tbs. of the olive oil and the pepitas in a 12-inh skillet
over medium heat. cook, stirring frequently, until theyre
puffed and some are golden brown, 1 to 2 minutes. Using
a slotted spoon, transfer the pepitas to a plate lined with
a paper towel. Sprinkle with a generous pinh of salt and
toss.
Return the pan to medium heat. Add the remaining
1 Tbs. olive oil (or, if not using pepitas, heat the 2 Tbs. oil).
Add the hipotle, adobo saue, and umin. Stir to blendinto the oil, and then add the beans and 2 Tbs. water to
the pan, stirring to blend. Simmer until warmed through,
about 2 minutes. Redue heat to low. ash about half of
the beans with a fork. Stir in the cheddar and the remain-
ing 2 Tbs. ilantro and 1 Tbs. lime juie. Season to taste
with salt. f the beans seem too thik, add 1 to 2 Tbs. water
to thin to a soft, spreadable onsisteny.
Working with one tortilla at a time, spread about a
quarter of the beans along the bottom third of a tortilla.
Top with a quarter of the spinah, and sprinkle with about
a quarter of the tomatoes and pepitas (if using). f you
like, add a little lime juie and sour ream on top. old the
bottom edge over the filling, fold in the sides, and roll up
the burrito.
french-style grilled hamand gruyreorget take-out breakfast sandwihes: This grilled ham
and heese gets a twist from Dijon mustard and tarragon
Serves 4
6 oz. coarsely grated Gruyre
2 tsp. chopped fresh tarragon (or 1 tsp. dried)
4 tsp. salted butter, at room temperature
8 -inch-thick slices egg bread, such as challahor brioche
2 Tbs. Dijon mustard; more for serving
4 thin slices (about lb. total) Black Forest ham
In a small bowl, mix the heese and tarragon. Butter all
the bread slies on one side only. Put four slies, buttere
side down, on a utting board. Distribute the heese ove
the bread and top with the ham, folding the ham slies
if theyre large. Spread about 1 tsp. mustard on the
unbuttered side of the remaining bread slies and set
them, mustard side down, on top.Heat a large nonstick pan or griddle over medium-high
heat for 2 minutes. Put as many sandwihes as will fit in
the pan or on the griddle without rowding, over, and
ook until the heese has just begun to melt and the
bread is golden brown, about 2 minutes. Remove the lid
and turn the sandwihes, pressing eah one firmly with a
spatula to flatten it slightly. cook the sandwihes unov-
ered until the bottom is golden brown, about 1 minute.
Turn them one more and press with the spatula again
to rerisp the bread, about 30 seonds. cut in half and
serve immediately, with more mustard on the side.
-
7/27/2019 Fine Cooking - Breakfast Recipes
53/125
52 2 0 1 1
lab pies are like giant Pop-arts designed
to feed a crowd. s the pie cools, the filling
made with apricots both fresh and dried
firms up enough that the slices can be eaten
out of hand.
Yields large pie; serves 0
FOR THE DOUGH
5 oz. (3 1/ cups) unb leached all-p urpose flour
3 Tbs. granulated sugar
tsp. kosher salt
9 oz. ( cup plus 2 Tbs.) cold unsaltedbutter, cut into 8 pieces
oz. (3 Tbs.) cold vegetable shortening,cut into 3 pieces
FOR THE FILLING
0 oz. (about 2 cups) dried apricots,coarsely chopped
/ cup granulated sugar
/ cup dry white wine1/ cup oran ge juice
2 oz. fresh apricots (about 6 small),pitted and sliced
tsp. fresh lemon juice
3 oz. ( cup) sliced almonds, toasted
Tbs. brandy
tsp. pure almond extract
FOR AS SEMBLY
large egg yolk
2 oz. ( cup) confectioners sugar, sifted
Tbs. heavy cream or whole milk
tsp. pure vanilla extract
MAE THE DOUGH
Put the flour, sugar, and salt in a food proces-
sor. dd the butter and vegetable shortening
and pulse until the mixture resembles coarse
meal, 10 to 12 pulses. prinkle /3 cup cold water
over the mixture and pulse until the dough just
starts to come together, 8 to 10 pulses more. If
the mixture seems dry, add more water 1 tsp. at
a time. Do not overprocess.
Turn the dough out onto a clean work
surface, and gather it into a rectangle thats
about 8 by 12 inches. latten slightly, wrap in
plastic and refrigerate for at least 2 hours
and up to days.
MAE THE FILLING
In a heavy-duty 4-quart saucepan, combine
the dried apricots, sugar, wine, orange juice,
and /3 cup water. immer over medium-low
heat, stirring often, until the apricots are very
tender and can be mashed with a wooden
spoon, 40 to 45 minutes. dd more water if
the apricots are still not soft after most of the
liquid has evaporated. he mixture should get
thick and syrupy; dont let it scorch. dd the
fresh apricots and lemon juice and cook, stir-
ring often, until very soft, about 10 minutes.
Mash the mixture with a wooden spoon or
potato masher so that it has a thick, jam-like
consistency. emove from the heat.
Stir cup of the almonds, the brandy, and
almond extract into the apricot mixture. Cool
to room temperature and set aside. (he fill-
ing can be made, covered, and refrigerated up
to 2 days ahead.)
ASSEMBLE AND BAE THE IE
Position a rack in the center of the oven and
heat the oven to 75. Line a large rimmed
baking sheet with parchment. In a small bowl,
beat the egg yolk with 1 tsp. water.
On a lightly floured surface with a lightly
floured rolling pin, roll the dough into a /-inch-
thick, 12x18-inch rectangle. e sure to loosen
the dough several times and reflour under-
neath so that it doesnt stick. rim the dough
into an 11x16-inch rectangle and transfer it
to the baking sheet. urn the baking sheet
so that a long side faces you, and brush the
edges of the dough with the egg wash. pread
the apricot filling evenly over the bottom half
of the dough, leaving a -inch border. old the
top half of the dough over the filling, pressing
along the edges to secure the sides. Press
lightly along the edges with the back of a fork
to seal. rush egg wash all over the top of the
dough. Using a paring knife, cut 5 small steam
vents in the dough at about -inch intervals.
Bake until the pie is golden-brown, 55 min-utes. ransfer to a rack to cool completely.
In a small bowl, mix the confectioners sug
cream, and vanilla extract to form a smoot
glaze thats just fluid enough to drizzle. Wi
spoon, drizzle the glaze over the top of the
and immediately sprinkle with the remain-
ing cup almonds. llow to set for at least
2 hours before serving.
When ready to serve, use a serrated knife
cut the pie. he pie is best eaten the day it
made, but it will keep for 1day, well wrappe
at room temperature.
brandied apricot-almond slab pie
seal righto seal the filled pie, press a forkdown gently, just enough to createa good bond (and a pretty crimpedeffect), but not so hard that itpushes through to the second layer
of dough or pierces it, which maycause the filling to leak.
on the go
-
7/27/2019 Fine Cooking - Breakfast Recipes
54/125
f . m 53
leftover brieAlthough brie is tradition-ally spread on crackers orbread, its also a deliciousingredient in savory cook-ing. Try olding letover brieinto ashed potatoes,risotto, or polenta, whereit will add sharp richness
just be sure to reove therind irst.
Reove the rind ro the brie while the
cheese is still cold. for a eaty lavor
and texture, choose a thinly sliced ha
steak rather than deli ha. Look or a
ha steak thats labeled ha in natural
juices.
Serves 4
1 large baguette (about 1 lb),cut into 4 pieces
7 oz. brie, most of the rind trimmedoff, thinly sliced
2 Tbs. unsalted butter
1 medium Granny Smith apples,
peeled (optional), cored, andcut into -inch-thick wedges
(about 1 cups)
lb. ham steak, thinly sliced on the
diagonal2 Tbs. whole-grain Dijon mustard
1 Tbs. honey
1 tsp. chopped fresh thyme
Position a rackin the center o the oven
and heat the oven to 425f. Split the
baguette pieces lengthwise, open the
up like a book, and top one side with the
brie. Set on a baking sheet lined with
parchent or aluinu oil and bake
until the cheese elts and the bread
lightly browns, about 5 inutes.
Meanwhile, melt the butter in a large
(12-inch) heavy skillet over ediu-high
heat. Add the apples and cook, tossing
every inute or so, until they start to
soten and brown in places, 3 to 4 in-
utes. Add the ha and cook, tossing
gently, until it wars. Reove ro the
heat and gently toss with the ustard,
honey, and thye until the ha and
apples are evenly coated. Using tongs,distribute the ha ixture into the war
pieces o baguette, secure with 2 tooth-
picks, cut in hal, and serve.
oven-toasted ham, brie, and apple sandwiches
-
7/27/2019 Fine Cooking - Breakfast Recipes
55/125
54 2 0 1 1
on the go
chinese pork andmushroom wrapshis sian take on a soft burrito can be eaten out
hand, hot or cold. Its a great way to use up pork lo
leftovers.
Serves 6 to 8
6 cups thinly sliced green cabbage
(about 3 lb.)
Kosher salt
2 Tbs. hoisin sauce (we like Koon Chun or LeeKum Kee brands), plus cup for serving
Tbs. soy sauce
2 tsp. Asian sesame oil
tsp. rice vinegar
Tbs. canola or peanut oil
2 cups matchstick-cut already cooked roastedpork loin(about lb.)
bunch scallions, trimmed, whites and light gre
parts thinly sliced and green parts cut into 2-ipieces (keep separate)
lb. fresh shiitake mushrooms, stemmed and
thinly sliced (about 4 cups)
2 large eggs, beaten
2 tsp. minced fresh ginger
2 tsp. minced garlic
6 to 8 medium (about 8-inch diameter) flour
tortillas, warmed
Put the cabbage in a colander over the sink and t
with tsp. salt. Let sit for 10 minutes. ransfer to
baking sheet lined with paper towels and pat dry.
In a small bowl, mix 2 bs. of the hoisin sauce wit
the soy sauce, sesame oil, and vinegar. et aside.
In a 2-inch heavy-duty nonstick skillet, heat 1 b
of the canola oil over medium-high heat untilshimmering. dd the pork, sprinkle lightly with sal
and cook, stirring, until it starts to brown around
the edges, about 3 minutes. ransfer to a large
plate. dd another 1 bs. oil to the pan and once i
shimmering, add the scallion whites, the mushroo
and tsp. salt and cook, stirring occasionally, unt
they brown and soften, 2 to 3 minutes. Push the
mushroom mixture to one side of the pan and ad
the eggs. Cook, scrambling and breaking up with a
wooden spoon or spatula into small pieces, until j
set, about 1 minute. ransfer the contents of the
skillet to the plate with the pork.
Heat the remaining1 bs. oil and add the scallion
greens, cabbage, ginger, and garlic. Cook, stirring
occasionally, until softened, about 2 minutes. dd
the reserved hoisin mixture and the pork mixture
the cabbage and stir to distribute the hoisin. Coo
stirring occasionally, for 1 minute to meld the flav
pread about 1 bs. of the hoisin down the cente
of a tortilla, arrange a generous amount of the po
mixture over the hoisin, and wrap in the tortilla,
burrito-style.
watermelon, tomato,and feta saladPop this into a plastic container and pack a fork for a fruit-
filled start to your day.
Serves 6 to 8
2 large yellow tomatoes (about 1 lb.), cored and cut into3-inch pieces
lb. seedless watermelon, trimmed of rind and cut into
3-inch pieces
2 Tbs. chopped fresh mint
6 Tbs. extra-virgin olive oil
Tbs. red wine vinegar
1 tsp. crushed red pepper flakes
Kosher salt
8 oz. feta, cut into 3-inch pieces
Coarse sea salt (optional)
In a large serving bowl, combine the tomatoes, water-
melon, and mint. In a small bowl, whisk the oil, vinegar, red
pepper flakes, and 1 tsp. kosher salt. Pour over the tomatomixture and toss well. Let the mixture sit for 15 minutes at
room temperature. old in the feta and toss well.
Serve, sprinkled lightly with the coarse sea salt, if using
(use about tsp.it adds a bit of texture); this salad can
sit for 1 to 2 hours at room temperature.
-
7/27/2019 Fine Cooking - Breakfast Recipes
56/125
f inecook ing .com 55
-
7/27/2019 Fine Cooking - Breakfast Recipes
57/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
58/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
59/125
58 2 0 1 1
on the go
tuffed with ham and cheese,
these croissants are a decadent
take on the traditional breakfast
sandwich.
Yils 15
Fr the dgh
1 lb. 2 oz. (4 cups) unblacall-pupos flou; mo foollin
5 oz. ( cup plus 2 tbs.) colwa
5 oz. ( cup plus 2 tbs.) colwol milk
2 oz. ( cup plus 2 tbs.)anula sua
1 oz. (3 tbs.) sof unsalbu
1 tbs. plus scan sp.insan yas
2 sp. abl sal
Fr the tter Yer
10 oz. (1 cups) col unsalbu
Fr the egg h d Fg
1 la
lb. slic am
lb. inly slic Ca oguy
MKe the dgh
Combine all of the dough ingredi-
ents in the bowl of a stand mixer
fitted with the dough hook. Mix on
low speed for 3 minutes, scrap-
ing the sides of the bowl once if
necessary. Mix on medium speed
for 3 minutes. ransfer the dough
to a lightly floured 10-inch pie pan
or a dinner plate. Lightly flour the
top of the dough and wrap well
with plastic so it doesnt dry out.
efrigerate overnight.
MKe the tter Yer
he next day, cut the cold butter
lengthwise into -inch-thick
slabs. rrange the slabs on a
piece of parchment or waxedpaper to form a 5- to 6-inch
square, cutting the butter cross-
wise as necessary to fit. op with
another piece of parchment or
waxed paper. With a rolling pin,
pound the butter with light, even
strokes. s the pieces begin to
adhere, use more force. Pound
the butter until its about 7
inches square and then trim the
edges of the butter. Put the trim-
mings on top of the square and
pound them in lightly with the
rolling pin. efrigerate while you
roll out the dough.
Mte the dgh
Unwrap and lay the dough on a
lightly floured work surface. oll
into a 10-inch square. rush
excess flour off the dough.
emove the butter from the
refrigeratorit should be pliable
but cold. If not, refrigerate a bit
longer. Unwrap and place the
butter on the dough so that the
points of the butter square are
centered along the sides of the
dough. old one flap of dough
over the butter toward you,
stretching it slightly so that the
point just reaches the center
of the butter. epeat with the
other flaps. hen press the edges
together to completely seal the
butter inside the dough. ( com-
plete seal ensures butter wont
escape.)
ily flou op and bottom
of the dough. With the rolling
pin, firmly press the dough to
elongate it slightly and then begin
rolling instead of pressing, focus-
ing on lengthening rather thanwidening the dough and keeping
the edges straight . oll the dough
until its 8x24 inches. If the ends
lose their square shape, gently
reshape the corners with your
hands. rush any flour off the
dough. Pick up one short end of
the dough and fold it back over
the dough, leaving one-third of
the other end of dough exposed.
rush the flour off and then fold
the exposed dough over the
folded side. Put the dough on a
baking sheet, cover with plasticwrap, and freeze for 20 minutes
to relax and chill the dough.
rpa ollinand folding,
this time rolling in the direction
of the two open ends until the
dough is about 8x24 inches.
old the dough in thirds again,
brushing off excess flour and
turning under any rounded edges
layer for flavorhinly sliced ham and sliced orgrated cheesea good Cheddar orGruyre is bestmake the classiccroissant deliciously savory.
ham and cheese croissants
-
7/27/2019 Fine Cooking - Breakfast Recipes
60/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
61/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
62/125
. m 6
individual cinnamon cofee cakeswith chocolate-cherry-almond swirlf you want to bake these fresh for special overnight guests, start the
dough the day before and get up early the next day to finish in tie
for a leisurely breakfast. The cakes also freeze like a drea. Wrap
unglazed cooled cakes well in plastic wrap and freeze for up to aonth. Defrost the overnight (or for a few hours) in the refrigerator
and war the in a low oven before heading out the door.
Svs 8
Fr e dg
1 cup wam whol milk (about 05F)
1 tsp. activ ast
/3 cup plus 2 tsp. anulat sua
9 oz. (2 cups) all-pupos flou
1 tsp. tabl salt
tsp. oun cinnamon
2 la s, lihtl batn
5 oz. (0 bs.) v soft unsalt butt
1 cup slic almons, toast
Fr e Fg
lb. smiswt chocolat
6 oz. (about cup) i chis
cup slic almons, toast
/3 cup anulat sua
1 tsp. oun cinnamon
la , spaat
1 tsp. whol milk
Fr e ge
cup confctions sua
4 to 5 tsp. ston bw coff
dy eFre g, e e dg
n the bowl of a stand ixer, gently whisk the war ilk with the y
to cobine. Sprinkle with 2 tsp. of the sugar. Let the yeast proof u
air pockets float up, aking the ixture look spongy, 5 to 10 inu
th mainindough ingredients and ix with the paddle
attachent on ediu-low speed until the dough coes toget
and then continue ixing for 6 inutes to knead the dough, scra
the sides of the bowl once or twice. The dough should be loose a
see ore like a tacky batter.
mmiatl scap th ouh into a greased bowl thats at leas
twice the doughs size, cover tightly with plastic wrap, and refrige
overnight.
e e Fg
The next orning, put the chocolate in a food processor and pu
chop coarsely. Add the dried cherries, alonds, sugar, and cinna
and pulse until quite fine. Add the egg white and process just unt
the ingredients for a rough paste. (over the leftover yolk and
refrigerate.)
SSee e red
rease 8 cups of a 12-cup uffin pan. Scrape the chilled dough
liberally floured surface. Using a well-floured rolling pin, gently ro
dough into a rectangle about 12x8 inches. Work quickly; the war
the dough gets, the harder it is to handle. Spread the filling by han
over the dough, leaving a 1-inch border on all four sides. ts all rig
if its a bit uneven. Starting with a long side, roll the dough into a lo
shape. f the dough sticks to the work surface, use a bench knife
spatula to lift it.
ush th xcss flou fro the top and sides of the dough roll.
a sharp knife, tri the ends of the roll just enough to expose the
of filling. Discard the triings. ut the roll into 8 equal slices (e
about 1 to 2 inches wide). Set each slice, spiral side up, in a grea
uffin cup, brushing the flour fro the botto of each piece as
go. Press very gently to be sure each piece reaches the botto o
cup. Pour a few Tbs. of water into the epty, ungreased cups.
Cov th ouh with a clean, dap dishtowel or an oversize pla
storage container (to ake a little greenhouse) and let rise unt
and billowy, 1 to 2 hours.
anwhil, heat the oven to 350. make an egg wash by ixing
reserved egg yolk with the tsp. ilk. Just before baking, brush t
dough with the egg wash. Bake until puffed and deep golden, 20 t
25 inutes. Let cool for 10 to 15 inutes. arefully siphon or dra
water fro the extra cups and wipe dry. Loosen under the edge o
cakes caps with the tip of a paring knife. f the cakes grew togeth
during baking, cut between the to separate. Turn onto a cooling
e d y e ge
n a cup, ix the confectioners sugar and coffee to ake a soo
paste. t should be thick but still pourable. Drizzle over the cakes
they have cooled slightly.
-
7/27/2019 Fine Cooking - Breakfast Recipes
63/125
Creamy Coconut Oatmeal with Dried Peaches
and Candied Coconut Pecans, p. 71
-
7/27/2019 Fine Cooking - Breakfast Recipes
64/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
65/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
66/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
67/125
Quick start
66 k f 2 0 1 1
baked eggs withchives and creamhese eggs are surprisingly easy:
heyre ready in about 10 minutes.
Serves 2
2 tsp. unsalted butter,softened
4 large eggs
Kosher salt and freshlyground black pepper
1 tsp. chopped fresh
chives
2 Tbs. heavy cream
Position a rackin the center o
the oven and heat the oven to
425f. utter two 6-inch gratin
dishes with 1 tsp. butter each.
Crack2 eggs into each gratin
dish. eason with a pinch o salt
and pepper and sprinle with the
chives. Drizzle 1 bs. cream in
each dish, starting over the yols
and woring around the dish.
ae until the eggs are bubbly
and browned on the edges
but not quite set in the middle,
5 minutes. (for irmer eggs, baean additional 1 minute .)
Heat the broiler on high. roil the
eggs, still on the center rac o
the oven, until the center is just
set, about 2 minutes. emove
rom the oven immediatelythe
eggs will continue to set.
candied baconhis maple syrup-coated, brown sugar-
crusted bacon is the perect salty-sweet
marriage.
Serves 2
6 slices thick-cut bacon
2 Tbs. plus 1 tsp. pure maple syrup
1 Tbs. light brown sugar
Position a rackin the center o the oven
and heat the oven to 425f. rrange the
bacon slices on a rimmed baing sheet.
Drizzle both sides with the maple syrupand then sprinle both sides evenly with
the brown sugar. ae until browned and
crisp, 20 to 22 minutes.
-
7/27/2019 Fine Cooking - Breakfast Recipes
68/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
69/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
70/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
71/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
72/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
73/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
74/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
75/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
76/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
77/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
78/125
f inecook ing .com 7
-
7/27/2019 Fine Cooking - Breakfast Recipes
79/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
80/125
c . c 79
aple syrup brings a bit of breakfast flavor
to any meal.
Serves 2
4 thin (-inch) boneless center-cutpork chops
1 cup all-purpose flour
3 cup homemade or lower-salt chicken
broth or water
2 Tbs. dark rum
Tbs. pure maple syrup, preferably
grade B
Kosher salt and freshly ground blackpepper
2 Tbs. olive oil; more if needed
Tbs. minced fresh ginger
medium clove garlic, finely chopped
Tbs. unsalted butter
Tbs. finely chopped fresh cilantro
Tbs. finely chopped fresh mint
Pat the pork chops dry with paper towels.
Put the flour on a plate. combine the broth
or water, rum, and maple syrup in a measur-
ing up or small bowl; set aside. enerously
season the pork hops on both sides with
salt and pepper. Dredge the hops in the
flour and shake off the exess.
Heat a large skillet on medium-high heat for
1 minute. Add the oil, and when its hot, set
the hops in the pan (if they wont fit without
rowding, ook them in bathes). cook until
one side is light golden, about 2 minutes.
Turn the piees and ook until the other
side is light golden and the meat is ooked
through but still moist, another 1 to 2 min-
utes. (Beause the meat is so thin, it ant
get more than light golden on eah side
without beoming overooked and dry.)
Transfer the hops to a plate and repeat
with the remaining hops, if neessary.
Add the ginger and garli to the pan and stir
onstantly until they begin to turn golden,
5 to 10 seonds, and then immediately add
the maple-rum mixture to the pan. Use a
wooden spoon or spatula to srape up the
browned bits and help them dissolve. Boil
until the saue has redued by about two-thirds and is niely sauy, 3 to 4 minutes.
ff the heat, add the butter, swirling the
pan vigorously (or whisking) as it melts so it
emulsifies the saue. Season to taste with
salt and pepper. Spoon the saue over the
pork and then sprinkle on the ilantro and
mint. Serve right away.
pork chops with maple-ginger pan sauce
-
7/27/2019 Fine Cooking - Breakfast Recipes
81/125
80 k 2 0 1 1
braised sausages withbalsamic-glazed onionand grapesausage and grapes are a classic Italian pai
he addition of balsamic vinegar and caram
ized onions turns this into a quic, warming
braise. Piercing the sausages with the tines
a for will allow them to release some of the
juices and infuse the broth.
Serves 4
3 Tbs. olive oil
8 links sweet Italian sausage (about2 lb.), pricked with a fork
1 large yellow onion, thinly sliced
(about 2 cups)
Kosher salt
cup homemade or lower-salt
chicken broth
2 Tbs. balsamic vinegar
20 seedless red grapes, halved
2 Tbs. chopped fresh oregano
In a large (12-inch) skillet, heat 1 bs. of th
over medium heat until its shimmering. d
the sausages and coo, turning every coup
minutes, until theyre browned all over, abo
8 minutes. ransfer to a large plate.
Add the remaining 2 Tbs. oil and the onion
to the pot, sprinle with tsp. salt, and coo,
stirring occasionally, until the onion softens
completely and starts to turn light brown, abo
7 minutes. dd the chicen broth and balsam
vinegar and scrape the bottom of the pot wit
wooden spoon to incorporate any browned b
educe to a gentle simmer (medium low or lo
depending on your stovetop). dd the sausa
and grapes, cover the pot with the lid ajar, and
coo, stirring occasionally, until the sausages
cooed through (slice into one to chec), abo
25 minutes. erve sprinled with the oregano
storing linksMost sausage will hold inthe refrigerator for three
or four days after open-ing. or longer storage,pac a couple of lins ina zip-top bag and freezefor up to three months.When ready to use, thawin the refrigerator.
tomato andmozzarella omeletPaired with a green salad and
baguette, this omelet maes a
satisfying dinner.
Yields 1 omelet; serves 1
2 tsp. olive oil
2 Tbs. minced onion
tsp. minced garlic
Kosher salt
cup chopped and drained
canned tomatoes
1 oil-packed sun-dried tomato,
minced (to yield 1 tsp.)
Freshly ground black pepper
2 large or extra-large eggs
5 leaves fresh basil, very thinlysliced (to yield 1 Tbs.)
1 tsp. unsalted butter
1 thin slice mozzarella, cut in half
1 Tbs. freshly grated Parmigiano-Reggiano
1 Tbs. good-quality store-bought
basil pesto
In a medium skillet, heat 1 tsp.
of the oil over medium heat. dd
the onion; coo, stirring, until
tender and translucent, about 5
minutes, adding the garlic and 2
pinches of salt halfway through.
aise the heat to medium high.
Coo, stirring, until golden, another
1 to 2 minutes. tir in the canned
tomatoes; simmer until the liquidhas evaporated, about 2 minutes.
dd the sun-dried tomatoes, sev-
eral grinds of pepper, and a pinch
of salt if needed. You should have
about cup filling; set aside 1 tsp.
for garnish.
In a medium bowl, whis the eggs,
basil, 1 bs. water, 2 pinches of salt,
and 4 grinds of pepper until the
yols and whites are well combined
but not foamy. In an 8-inch heavy-
duty nonstic sillet over medium-
high heat, heat the remaining 1 tsp.
oil and then add the butter. wirl to
coat the pan.
When the butter melts, pour the
eggs into the pan. With a heatproof
spatula, scramble the eggs using
small, circular scribbling motions
until soft curds start to form, 30 to
50 seconds. s the mixture firms,
spread it over the bottom of thepan; swipe the sides as needed.
top woring the curds to let the
omelet begin to firm and let it sit
about 30 seconds. (If you lie your
eggs well done, let it go a bit longer.)
dd the mozzarellaevenly, leaving
a scant margin around the omelets
edge. dd the tomato filling and
use your spatula to gently press
them into the curds to incorporate
the filling into the omelet.
With the spatula, lift one-third
of the omelet and fold it over the
center lie a business letter. ilt
the pan toward the plate to slide
the omelet so one-third of it hangs
over the pans edge. Invert the pan,
using the spatula to help support
the omelet so that it flips neatly
over itself as it slides out of the pan.
Garnish with the Parmigiano, the
pesto, and the reserved filling.
breakfast for dinner
-
7/27/2019 Fine Cooking - Breakfast Recipes
82/125
f inecook ing .com 8
-
7/27/2019 Fine Cooking - Breakfast Recipes
83/125
breakfast for dinner
steak and eggsrancherosThis beefed-up version of the Mexican
breakfast dish huevos rancheros (ranch-
style eggs) makes a hearty dinner.
Serves 2
tiny clove garlic
Kosher salt
small tomato, cut into small dice
avocado, cut into small dice
1 cup homemade or store-bought
salsa, drained
1 fresh jalapeo, minced
2 Tbs. chopped fresh cilantro
Freshly ground black pepper
Tbs. vegetable oil
2 6-inch corn tortillas
2 large eggs
4 to 5 oz. sliced leftover steak (about
four -inch-thick slices), warmed in
the microwave or in a skillet
1 cup crumbled feta
Peel and chop the garlic. Sprinkle the gar-
lic with a generous pinch of salt and mash
it into a paste with the side of a chefs knife.
In a small bowl, combine the garlic with
the tomato, avocado, salsa, jalapeo, and
1 Tbs. of the cilantro. Season to taste with
salt and pepper.
Have ready two dinner plates and a stack
of paper towels. Heat the oil in a 10-inch
nonstick skillet over medium-high heat.
Using tongs, fry the tortillas one at a time
until just golden and slightly crisp, about30 seconds per side, and transfer to the
paper towels. Reduce the heat to medium
low and let the skillet cool down a bit.
Meanwhile, blot the excess oil from the
tortillas with the paper towels. Sprinkle
each tortilla with a pinch of salt. Put one
tortilla on each plate.
Crack the eggs into the skillet. Season with
salt and pepper, cover, and cook until the
yolks edges have just begun to set, 2 to
3 minutes. (The eggs should cook gently,
so lower the heat if needed.)
While the eggs are cooking, divide half
the salsa between the tortillas. Divide the
steak between the tortillas and top with
the remaining salsa. Separate the eggs
with the edge of a spatula, if needed. Slide
one egg onto each tortilla. Sprinkle with
the remaining 1 Tbs. cilantro and the feta.
Serve immediately.
pan-friedsouthwestern hashButtery fingerling potatoes and a
healthy punch of spice wake up this
hash. This techniqueparboiling th
potatoes and then sauting them a
the onions and peppers separately
ensures that the potatoes have a so
interior and crisp exterior.
Serves 4 to 6
1 lb. fingerling potatoes, cut into
-inch pieces
Kosher salt
3 cup canola oil
large yellow onion, finely diced
(about cup)
large red bell pepper, cut into1-inch dice (about cup)
medium green bell pepper, cut
into 1-inch dice (about cup)
tsp. chili powder
tsp. fresh oregano
Freshly ground black pepper
Put the potatoes in a -quart sauc
pan, cover with cold water by a cou
of inches, stir in 1 Tbs. salt, and bring
a boil. Reduce to a simmer, cover, an
cook until the potatoes are tender b
still firm, about 10 minutes. Drain we
In a 2-inch heavy skillet, heat 3 Tb
of the oil over medium-high heat un
the oil is shimmering. Lower the hea
to medium, add the potatoes, sprin
with tsp. salt, and cook, stirring
occasionally, until they brown and s
to crisp, 6 to 8 minutes. Transfer to
large plate.
Raise the heat to medium high, po
the remaining oil into the skillet, add
onion and bell pepper, sprinkle with
tsp. salt, and cook, tossing occasion
until they brown and become some
what tender, about 4 minutes. Stir in
the chili powder, oregano, and tsp
pepper, and cook, tossing, for 30 se
onds so the spices become fragran
Add the potatoes and cook, tossing
until they heat through and pick up t
flavors of the vegetables and spicesabout 2 minutes. Taste and season
salt and pepper if needed, and serv
-
7/27/2019 Fine Cooking - Breakfast Recipes
84/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
85/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
86/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
87/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
88/125
c k . c 8
toasted bread
with chocolate
Sometimes, all you want is something sweetbefore bed. Adding a drizzle of olive oil and a
pinh of salt is a sophistiated touh.
Serves 8
8 1-inch-thick slices good bread, such asa rustic peasant bread or a real baguette
Best-quality extra-virgin olive oil
for drizzling
4 oz. best-quality bittersweet chocolate,very coarsely chopped (scant cup)
Sea salt, kosher salt, or any specialty salt
Position a rack4 inhes from the broiler element
and heat the broiler to high. Put the bread on a
baing sheet and toast until light golden on bothsides, 1 to 2 minutes per side. Drizzle the bread
with olive oil. Distribute the hoolate evenly on
top of the bread. Turn off the broiler and return
the bread to the oven until the residual heat
melts the hoolate, about 1 minute. Smooth the
hoolate with a table nife, if you want. Sprinle
a pinh of salt on eah slie and serve.
-
7/27/2019 Fine Cooking - Breakfast Recipes
89/125
88 2 0 1 1
Instead of pork chops for breakfast, a small tenderloin
topped with fruit and vegetables is a satisfying dish.
Serves 2 to 3
1 medium sweet potato (about 11 oz.), unpeeled
1 medium yellow onion (about 6 oz.), peeled
1 Golden Delicious apple, unpeeled
1 small pork tenderloin (about 1 lb.)
Kosher salt and freshly ground black pepper
3 Tbs. unsalted butter
3 Tbs. extra-virgin olive oil
1 1-inch piece fresh ginger, peeled and finelychopped or grated
4 Tbs. cider vinegar
2 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
Cut the sweet potato, onion, and apple into -inch cubes
or pieces and set each aside separately. lice the pork into
12 to 14 medallions about 3 to 1 inch thick (dont worry if
theyre not all even). eason them with 1 tsp. salt and a little
pepper and set aside.
In a large straight-sided skillet, melt 1 bs. each of the but-
ter and oil over medium heat. dd the sweet potato pieces
in one layer and season with about 3 tsp. salt and a little
pepper. aut them until theyre brown and crusty on most
sides, about 10 minutes. (Dont stir often; let them sit in the
pan for 2 or minutes on each side before flipping with a
metal spatula.) Carefully add bs. water to the pan, and,
as it sizzles, cover the pan briefly (about 1 minute) to let the
potato steam. Uncover, stir, and transfer to a bowl.
Turn the heat to medium high, heat another 1 bs. each but-
ter and oil in the pan, and add the onion and apple. eason
with tsp. salt. aut, stirring occasionally, until the onion
is soft and both the onion and apple are nicely browned
around the edges (the bottom of the pan will be brown), 6
to 8 minutes. tir in the ginger, saut briefly, and pour 2 bs.
cider vinegar and 2 bs. water into the pan. emove the
pan from the heat and stir to scrape up the browned bits.
ransfer the contents of the pan to the bowl with the sweet
potatoes.
Put the pan back over medium-high heat and add the
remaining 1 bs. butter and 1 bs. oil. s soon as the butter
sizzles loudly, add the pork medallions in one layer. Cook for
2 minutes (theyll be lightly browned), turn over, and cook
for another 2 minutes. ransfer the pork to a plate. Carefully
pour in the remaining 2 bs. cider vinegar and 2 bs. water,remove the pan briefly from the heat, and scrape up the
browned bits. eturn the sweet potato mixture to the pan
over the heat and stir until heated through. Put several pork
slices in the middle of each of 2 or warm plates. old the
parsley, if using, into the sweet potato mixture and evenly
mound it on top of the pork.
pork, sweet potato, and apple saut
midnight cravings
-
7/27/2019 Fine Cooking - Breakfast Recipes
90/125
n n g . 89
f youd like to make this pasta for four people,
double the recipe, but trasfer the pasta back
ito the pot used for cooki it ad the toss it
with the es ad cheese.
Serves 2
Kosher salt
1 Tbs. extra-virgin olive oil
4 oz. fatty pancetta or guanciale, sliced
inch thick and cut into 1x-inchrectangles
Freshly ground black pepper
cup diced red onion
2 large eggs, chilled
lb. imported dried spaghetti
cup lightly packed, freshly gratedParmigiano-Reggiano
Bring a large pot of well-salted water to a boil
over hih heat.
In a 10-inch skillet, heat the olive oil overmedium heat. Add the pacetta or uaciale ad
tsp. pepper ad cook, stirri occasioally, util
olde ad beii to crisp, about 5 miutes.
(f the meat is browi too quickly, reduce
the heat to medium low.) Add the oio ad
cotiue to cook util its soft ad olde ad the
meat is crisp, about aother 5 miutes.
Remove the pan from the heat ad carefully
spoo off all but about 2 Tbs. of the fat. Add
1 Tbs. water to the pa ad scrape ay browed
bits from the bottom.
In a small bowl, beat the es util smooth ad
set aside.
Cook the spaghetti i the boili water accordi
to packae directios util its just shy of al dete.
Reserve cup of the cooki water ad drai the
spahetti. Trasfer the spahetti to the skillet, set
it over medium heat, ad toss with tos to coat
the spahetti with the fat ad fiish cooki to al
dete, about 1 miute. f the pasta is too dry or
starts to stick to the bottom of the pa, add 1 or
2 tsp. of the pasta water. You wat the bottom of
the pa to be just barely wet. f the pa is too dry,
the es will scramble whe you add them.
Remove the skillet from the heat ad pour
the es over the pasta, tossi quickly ad
cotiuously util the es thicke ad tur to
the cosistecy of a thi custard, 30 secods
to 1 miute. (Tossi costatly is importat,as it prevets the es from scrambli.) The
sauce should be smooth ad creamy, ad it
should cli to the pasta. Add a little more pasta
water if ecessary to loose the sauce. Stir i
the Parmiiao ad seaso to taste with salt ad
pepper (you may ot eed additioal salt, as
both uaciale ad pacetta ca be very salty).
Serve immediately.
spaghetti alla carbonara
carbonara tricks
Add eouh pasta water to prevetthe bottom of the pa from becom-i dry; the es will scramble i adry pa.
Pour the es over the pasta adkeep tossi util the es thickeito a custard-like cosistecy.
-
7/27/2019 Fine Cooking - Breakfast Recipes
91/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
92/125
Serve this cake drizzled with a little heavy
cream or crme frache. The cake will keep for
a day, covered, at room temperature; if you
keep it longer, the moisture from the plums
will start to soften the streusel.
Yid n 8-inc-qa cak;
v 8 9
For the streusel
21 z. ( cp) nbacd a-pp f
1 cp packd dak bwn ga
/ p. k a
Pinc ( ab /6 p. ) f gn d cada mm
z. (3 tb.) nad b, md; m
a ndd
For the Ce
1 b. ( cp) cd nad b, c in
ma pic; m fnd f p
z. ( cp) nbacd a-ppf; m f pan
2 ag gg
cp ganad ga
1 cp packd dak ig bwn ga
1 cp w mik
p. p vania xac
p. baking pwd
p. ab a
p. gnd cadamm
3 fim-ip mdim pm, ac pidand qad
Me the streusel
Put the flour, sugar, salt, and cardamom i
small bowl and stir with a fork until thorou
combined. Drizzle the melted butter ove
the mixture and stir with the fork until themixture resembles a clumpy dough. Using
your fingers, break the mixture into pistac
size clumps and large crumbs. (If the stre
is sandy and wont clump, add a little mor
melted butter, 1 tsp. at a time.) Refrigerate
streusel while you prepare the cake batte
Me the Ce
Position a rack in the center of the oven a
heat the oven to 375F. Lightly butter and
flour an 8x8x2-inch straight-sided cake p
Ba gg igy in a small bowl. Whis
the granulated sugar, brown sugar, milk, a
vanilla until well blended. Set aside.
In a ag bw, whisk the flour, baking powdtable salt, and cardamom until well blended
Add the butter pieces and cut them into the
flour with a pastry blender until the mixture
resembles a very coarse meal strewn with
pieces of butter the size of small peas and o
flakes. Add the egg mixture to the flour. Wit
a wooden spoon, fold and stir until you have
thick batter speckled with visible lumps of
butter, 45 seconds to 1 minute.
scap ba into the prepared pan an
spread it evenly. Break up the streusel mixtu
with your fingers and sprinkle half of it evenl
over the batter. Arrange the plum quarters s
side down on the batter, with each piece at 45-degree angle to the sides of the pan. Spr
the remaining streusel evenly over the cake
Bak for 20 minutes and then rotate the
Continue baking until the top of the cake
golden brown and a toothpick inserted in
center comes out with a few moist crumb
clinging to it, another 15 to 20 minutes. Le
the cake cool in its pan on a rack for at lea
an hour before cutting. Serve warm or at
room temperature.
plum cofee cake with brown sugarand cardamom streusel
-
7/27/2019 Fine Cooking - Breakfast Recipes
93/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
94/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
95/125
Deep-Fried Bacon and Eggs with Lemon and Egg Vinaigrette, p. 104
-
7/27/2019 Fine Cooking - Breakfast Recipes
96/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
97/125
96 b k 2 0 1 1
special occasions
Puff pastrys light and airy texture comined
with dense, earthy mushroom slices maes
this a standout reafast addition.
Svs 8
Fr he Shr S1 bs. oliv oil
1 bs. unsaltd butt
1 lb. mixd fs musooms (ty 4 oz.siitak and 6 oz. ac cmini and witmusooms), wasd, timmd, andslicd inc tick
2 clovs galic, mincd
Kos salt and fsly gound blackppp
2 bs. coppd fs flat-laf pasly
Coppd fs bs, suc as tym, sag,and civs (optional)
Fr he r
1 st fozn puff pasty
Flou, fo dusting
1 gg, batn
13 oz. ( cup) finly gatd Fontina
S he ShrS
Heat the oil and utter in a 12-inch saut pan
or sillet over medium heat until the utter
foams. dd the mushrooms and garlic. he
mushrooms will quicly asor all the fat
in the pan. prinle with tsp. salt and stir
until the mushrooms start to release their
moisture and egin to shrin, 2 to 3 minutes.
Increase the heat to medium high so that
you hear a steady sizzle; stir occasionally. In
aout 5 minutes, when the liquid evaporatesand the mushrooms start to rown, give just
an occasional sweep with the spoon (aout
once a minute) to let the mushrooms rown
nicely, cooing them another 2 to 4 minutes.
esist the inclination to stir too often. urn off
the heat and toss in the parsley and pepper
to taste, adding more salt if needed. dd the
other hers if using and set aside to cool.
Ke he r
Meanwhile, thaw the puff pastry at room
temperature until pliale, 30 to 45 minutes.
Position a ackin the center of the ovenand heat the oven to 425. Lightly dust a
wor surface with flour. Unfold the pastrysheet and roll it into a rectangle thats aout
10x15 inches and aout /6 inch thic. lide
it onto a aing sheet lined with parchment.
With the exception of aout an inch order
around the rectangle, pric the pastry all over
with a for. With a pastry rush, rush the
eaten egg over the order (you wont need
mushroom-fontina tart
all of it). bae until the pastry egins to puff
and the surface feels dry, aout 5 minutes.
Scatt t musoom saut onto the
pastry, leaving an inch or so of the orderuncovered. bae until the crust order is
puffed and deeply golden rown, aout
10 minutes. catter the cheese over the
mushrooms and continue aing until
the cheese melts, another 2 to 3 minutes.
Let cool riefly on a rac efore slicing
and serving.
-
7/27/2019 Fine Cooking - Breakfast Recipes
98/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
99/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
100/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
101/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
102/125
f . 10
hollandaise sauceHeres the trick to making this
simple sauce: Whisk it over
simmering water so the egg yolks
cook gently and dont curdle.
Yields about 1 cups
4 large egg yolks
2 Tbs. fresh lemon juice
tsp. Dijon mustard (optional)
6 oz. (2 Tbs.) unsalted butter,
melted
Pinch of cayenne or a fewdrops
of hot pepper sauce
Kosher salt
Position a largeheatproof bowl
over a pot o barely simmering
water, making sure the bottom o
the bowl doesnt touch the water.
n the bowl, whisk the yolks,lemon juice, and mustard (i
using) until well combined.
radually whisk in the butter in a
thin stream and keep whisking
until the sauce is thick enough or
the whisk to leave tracks that
hold or a couple o seconds, 1 to
2 minutes. the sauce is too
thick, whisk in a ew drops o hot
water to thin it. Whisk in the
cayenne or hot sauce and
season to taste with salt. eep
the sauce warm in its bowl set
over the simmering water,
whisking occasionally, until ready
to use.
start slowlyWhen whisking in the meltedbutter, start with a thin streamand slowly add it, to keep thesauce creamy.
passionfruit andcitrus salad withcoconut meringues
You can make this rereshing des-
sert in minutes. Serve it with coconut
meringues or a estive touch.
Serves 4
2 kiwis, peeled and sliced
2 ripe mangoes, peeled and sliced
2 blood oranges, peeled and sliced
ripe star fruit, sliced
/8 fresh pineapple, sliced/3 cup fresh orange juice
2 Tbs. fresh lime juice
tsp. sugar, preferably superfine;
more to taste
4 passionfruit
Candied orange zest, for garnish(optional)
Coconut meringues (recipe at right)
In a large bowl, combine the slices o
kiwi, mango, blood orange, star ruit,
and pineapple. n a small bowl, stir the
orange juice, lime juice, and sugar and
pour this mixture over the ruit. Split the
passionruit and either spoon the pulpand seeds over the sliced ruit, or strain
the pulp to remove the seeds and then
pour over the ruit. arnish with candied
orange zest, i using. Serve with coconut
meringues.
coconut meringuesThese meringues can be made 1 day
ahead o time and stored in an airtight
container until ready to serve.
Yields about 2 pieces,
depending on size
1 cup unsweetened coconut flakes
large egg whites
6 Tbs. granulated sugar
tsp. pure vanilla extract
Position a rackin the center o the oven
and heat the oven to 300f. Spread
cup o the coconut lakes on a baking
sheet. Bake until golden, about 5 min-
utes. Lower oven to 200f.
In a large bowl, beat the egg whites until
they orm sot peaks. Slowly sprinkle in
the sugar while beating until the whites
are sti and glossy. fold in the vanilla and
the remaining untoasted coconut.
Use a pastry bagwith a large tip to
pipe the meringue into shapes onto
an ungreased or parchment-lined
baking sheet. Sprinkle with the toasted
coconut and bake or 1 hour. Turn o
the oven and let the meringues dry in
the oven until crisp, about 2 hours. Let
the meringues cool completely beore
removing them rom the sheet.
get creativePipe the meringue into any shapeyou wish, rom kisses to logs.
-
7/27/2019 Fine Cooking - Breakfast Recipes
103/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
104/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
105/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
106/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
107/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
108/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
109/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
110/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
111/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
112/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
113/125
Fh gg a t fo poaching
technique
A poply poached egg, pp. 12, 76, and 104, will hold togth and tnd, not tough. On tic to poaching thm? U fh gg.Th thic whit of a fh gg poach autifully without cat-
ing all that m in th wat.
test kitchen
112 b r e A k F A s T 2 0 1 1
sinning hazlnutTo in th hazlnut fo th waffleson p. 39, pad th nut in a ingllay on a aing ht and toat in a
375F ovn until th in a motlyplit and th nut a light goldn
own (th in will loo da) andfagant, aout 10 minut. Dont ov-
toat o th nut will com itt.Wap th hot nut in a clan dihtowl
and lt thm it fo 5 to 10 minut.Thn vigoouly u th nut againt
thmlv in th towl to movmot of th in. Ty to gt at lat
half of th in off. Thi may ta a lot
of uing, o pitnt.
technique
How to capd fom avanilla anFo th vanilla an in th AppleBrown-Butter Jalousie on p. 57,hold th an at on nd and, uing apaing nif, plit th an lngthwi
in half (if only half a an i calld fo,cut th whol an in half cowi
fo plitting jut on of th halv).Thn lid th ac of th nif down
th opnd o cut nd of th an andcap out th d.
tip
technique
Youll pl, co, and thn dicth pa fo th Winter FruitSalad on p. 42. To co th pa,fit pl and cut it in half. Thn,
u a mlon all to coop outth d and fiou co.
Coing pa
-
7/27/2019 Fine Cooking - Breakfast Recipes
114/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
115/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
116/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
117/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
118/125
-
7/27/2019 Fine Cooking - Breakfast Recipes
119/125
ReciecaloRies(kcal)
Fatcal(kcal)
Rotein(g)
caRb(g)
totalFat (g)
sat Fat(g)
Mo noFat (g)
olyFat (g)
chol(Mg)
sodiuM(Mg)
Fib(g)
bReakFast basics, p. 10
Buttermilk Pancakes (per pancake) 110 30 3 16 3.5 1.5 1 0 30 170 0
bReakFast dRinks, p. 16
Masala Chai 50 15 1 8 1.5 1 0 0 5 20 0
Sparkling Pomegranate Cocktail (based on 6 servings) 130 0 0 12 0 0 0 0 0 5 0
Classic Strawberry-Banana Smoothie 110 5 2 25 0.5 0 0 0 0 20 3
Orange Slush (