Breakfast - BrunchView Our Alphabetical Recipe Index for Breakfast - Brunch
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This is a new spin on something old but still ambrosial - stewed rhubarb with extra perks. Rhubarb marries well with oranges (who also do their best to tint the rhubarb a deep rose colour) but any oranges you have on hand are just as perfect.
Rhubarb is a favorite food of mine but now it's finding mainstream fans. Blood oranges seem to be the kiwi of the 21st Century. Together, they are a perfect union. This is a new spin on something old but ambrosial: stewed rhubarb of oven compote. Rhubarb marries well with sweet blood oranges (who also do their best to tint the rhubarb a deep rose colour). A touch of brown and white sugar and pomegranate molasses (honey is a fine substitute) make this rustic and sophisticated all at once. Serve over ice-cream, pound cake, with scones, or on with yogurt or Scottish oatmeal for a sweet, tart banquet. I tend to slice two of the blood oranges called for and grind up the last one but just slicing all three is fine.
Also known as Rumanian cottage cheese corn meal kugel. A great dish for lunch or brunch. Can be served hot or cold. This tastes like a giant, golden blintz.
This is the most flavourful banana muffin I know. It also features huge, umbrella sprawled tops, and is flecked with toasted sweet walnuts throughout. I also sometimes, use part flax seeds and part walnuts. These freeze like a dream and look gourmet but homemade in taste. This makes 18 muffins so feel free to half the recipe.
This from the Serendipity Parties cookbook, Rizzoli, Universe Publishing, 2008 and is by Stephen Bruce. Russian Tea is a recipe you see around and no one knows where it comes from. It is a lovely spiced, orange and black tea brew.
What I love about these rustic scones is they are they are very pure of taste – there's no chocolate chips, chunks of Snickers, no vanilla extra or hunks of candied ginger - there's just amazing taste and texture from the basic (but choice) ingredients. This is the real deal, old-fashioned baking, with a not-too-sweet, satisfying wholesome taste.
Use whatever cheese you prefer for this fabulous, easy crowd-pleasing brunch dish. It is broiled at the last minute to puff up the eggs and make the cheese bubble. Serve it in a huge skillet right at the table.
A lovely combination. A little brie never hurt anyone, and eggs have been much maligned of late. Enjoy.
I like my muffins rustic no matter what and I see them as carriers for nutrition. So I don’t mind scaling back on fat to make a muffin that is ‘skinnier’ and a storehouse of nutritional goodies. But taste is the first criterion. This muffin has it all! You can try this using Splenda if you want to avoid the sugar. You can can also substitute ½ cup of the white flour for white spelt or kamut flour. It will make for a heavier muffin but benefits from the ancient grains.
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Unique and delicious. This makes a few medium pizzas or one company sized, large one, that is topped with cream cheese, lox, olives and onions. It is good warm or cold and a great Chanukah brunch dish you can make ahead and bake just before everyone arrives.