Breakfast - BrunchView Our Alphabetical Recipe Index for Breakfast - Brunch
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Meet You in St. Louis? This is heaven, pure and simple - at least, if you are keen on chewy/pastry coffeecakes with a sludge of butter and sugar. This is one of my own personal favorite recipes because nothing beats buttery pastry, with a sweet chewy filling. It's a yeasty, sweet coffecake/bread base, topped with a caramelized, gooey delight. There is nothing else quite like it in unique taste, texture and appearance and it always brings raves. Apparently every pastry shop, bakery, and supermarket in St. Louis offers this cake but outside St. Louis, I would wager it is pretty unique. In a pinch, use frozen bread dough to make this recipe quick and easier.
A seasoned crepe pan, or non-stick frypan is a must. This cake is really just a buttery stack of crepes, sandwiched together with layers of crème legere ( a classic French pastry concoction of custard and whipped cream which is the best of both worlds). Perfect fare for Mardi Gras, Valentine’s Day or anytime you want a fussy (but easy cake).
Bechamel, Parmesan, Gruyere and Black Forest Ham or Turkey, all stacked high between tender crepes. Bake it in the oven, cut in wedges to serve. A signature brunch dish. There are many renditions of this dish but this is an amalgamation of the one I had growing up at a ski restaurant in the Quebec Laurentiens. The restaurant is long gone but the taste of this dish lingers on - It's a great hospitality casserole, especially during the fall/winter holidays.
Apples, raisins and dried cherries, along with a hot toffee sauce, make this bread pudding cake an easy delight. It is comfort food at its finest hour. Bake it, slice it and serve with the addictive sauce for a surprisingly decadent cake. You can use leftover challah or croissants for this recipe. This test cake went to a local writer's meeting for their Christmas party where it caused a stir sans proper punctuation. I serve it for non occasions too...which make those times into occasions.
Goodbye plain old flapjacks, hello Paris bistro. These are part white flour, part rustic buckwheat crepes, filled with tart-sweet new strawberries and annointed with warm maple syrup.
What is a quintessential spring-summer dessert? Bread pudding with scarlet overtones of seasonal fruit!
This lovely pink lemonade is an elixir like no other. It makes a strawberry rhubarb concentrate that keeps refrigerated. Just add sparking water and ice, to taste. A perfect beverage for tea parties or spring/summer weddings.
A local bakery puts out samples of their newest creations each week. Premier Moisson in Montreal is a great bakery chain, offering French style breads with American efficiency. Most of their breads are good but this one was excellent. It is so simple but each bite of olive oil graced bread, topped with fresh summer tomatoes, big fat, pitted black olives, and slivers of onion is unbelievably, surprisingly incredible. Don’t make the mistake of thinking simple is not exciting. This bread is. It makes two small rounds.
I would serve this with salad or many cold salads, grilled chicken or salmon, or with hunks of different cheeses and slivers of procuitto or the spiciest, thinnest imported salami available.
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Sun Tea is the old reliable of ice teas. You slow seep tea bags in a bottle of water and let the sun do it’s work. A few hours later, you have a mellow tea that you sweeten with sugar or honey, add a few lemons, pour over ice and you’ll all set. A Panama hat and a hammock is all you need. This doesn’t keep as well as boiling-water brewed tea but it’s also always gone in a day or two – such is the nature of a good quencher.