Archive | Breakfast

Banana Pancakes

Banana Pancakes

By Maria Anselmo

Serves 4 | Local bananas, packed with flavor, can be so sweet you may not need to add any syrup! We made this recipe with tasty red bananas from LNB Grovestand. Make your own oat flour for this recipe by measuring one cup of rolled (old fashioned) oats and processing in a blender or food processor until the oats are the consistency of flour. 

1 cup oat flour

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 large or 3 small ripe bananas, mashed

2 tablespoons organic virgin or extra-virgin coconut oil, melted

1 tablespoon freshly squeezed lemon juice

1 teaspoon raw honey

2 eggs, beaten

1 teaspoon water (optional)

Ripe banana slices for garnish

Finely shredded coconut for garnish (optional)

In a medium mixing bowl, whisk together the oat flour, baking soda, salt, cinnamon and nutmeg. Form a well in the center of the mixture and set aside.

In a smaller mixing bowl, combine mashed bananas, coconut oil, lemon juice, honey and eggs. Mix well to incorporate; then pour mixture into center of dry mixture. Using a spatula, gently fold the dry ingredients into the wet just … Read More

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English Breakfast

For a Full English, make sure your plate includes all of the following items.

  • Eggs
  • Beans (Heinz Baked Beans)
  • Grilled tomato and mushrooms
  • Fried bread
  • Sausage
  • Bacon
  • Tea (PG Tips, Tetley British Breakfast, Yorkshire Gold or Twinings English Breakfast)
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Crab Frittata with Leek, Asparagus and Goat Cheese

Crab Frittata with Leek, Asparagus and Goat Cheese

Serves 4-8

Use farm-fresh eggs for this sophisticated frittata from chef Julie Frans of Essensia at The Palms Hotel and Spa in Miami Beach. Slice into 8 pieces for a tasting portion like a side dish at brunch, or 4 pieces for a meal.

Equipment: Heat-resistant 8″ skillet that can be put in the oven – nonstick preferred.

2 tablespoons olive oil

8 eggs

1 cup chopped leeks, white part only

(make sure to clean well)

1 cup sliced asparagus, top half only

8 oz. crab meat

3 oz. goat cheese

Salt

Fresh ground pepper

1 cup arugula, sliced

1 tablespoon lemon olive oil, or 1 tablespoon good quality olive oil and juice of 1 lemon

Sea salt

 

Prepare veggies and set aside. Whisk eggs in bowl and add 2 pinches salt and a few grinds of fresh black pepper. Heat 8″ skillet on medium-high heat for 1-2 minutes, add olive oil and swirl in pan, then immediately add leeks. Turn in skillet a few times, and let cook about 1 minute. Add asparagus and combine, reduce to medium heat and cook a few minutes until a bit softened. Turn off heat … Read More

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Scotch Eggs

Scotch Eggs
Makes 4

This classic pub dish comes from British chef Andrew Gilbert, who recommends processing the sausage first for “pretty much all British sausage preparations. The mixture is always much smoother than in the U.S.”

1 1 lb. package tube sausage meat (the less seasoned, the better)
Sprinkle of mace
1 cup very fine bread crumbs
1 tablespoon mustard
6 eggs
1 cup flour
Salt and pepper
Canola oil for frying

Put the sausage meat in a food processor with the mace and mustard. Blitz until the mixture is about twice as smooth as it started. Add four eggs to a pan of water and bring to boil. As soon as it reaches a boil, take off the heat and let stand for 5 minutes. Peel each egg very carefully under running cold water.

Divide sausage mixture into four parts (you may not use all of it). Place one at a time between two sheets of plastic wrap. Roll each piece out to about four times the diameter of the egg. Remove the top layer of plastic, place egg in the center of the sausage, and wrap egg with the meat by bringing the plastic wrap up and … Read More

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Florida Strawberry Muffins

Florida Strawberry Muffins

Makes 12 muffins

This recipe, adapted from the Florida Strawberry Growers Association’s blog (strawberrysue.com), calls for chopped strawberries, a good use for less-than-perfect berries. The accompanying Strawberry Butter is delicious on breakfast toast or warm biscuits.

2 cups Florida strawberries, hulled and chopped

3/4 cup sugar

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs, slightly beaten

1/4 cup unsalted butter, melted

1 teaspoon orange zest, grated

1 teaspoon vanilla

 

Combine strawberries and 1/2 cup sugar in a small bowl. Set aside for one hour. Drain; reserve liquid and strawberries separately.

Preheat oven to 425°F. Grease or use baking spray on 12 muffin pans. Combine flour, baking soda and salt. Set aside. Combine eggs, butter, orange zest, vanilla, remaining 1/4 cup sugar and liquid from strawberries in a medium bowl. Add flour mixture and stir just until combined. Gently stir in reserved strawberries. Spoon into muffin pans. Bake for about 20 minutes or until golden brown.

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Frittata with Oyster Mushrooms and Herbs

Serves 8  This easy-to-make Italian egg dish, perfect for a crowd, can be adapted ingredients to whatever’s in your CSA box. Since oyster mushrooms add more texture than flavor, we added Italian porcini for woodsy, earthy goodness. Try to find extra-large eggs at the farmers market – they often have golden yellow double yolks, making a richer-looking (and tasting) dish.

1            dozen large or extra-large local eggs

4            oz. (one stick) unsalted butter, divided

8            oz. oyster mushrooms

2            oz. dried porcini mushrooms, soaked in 1/2 cup warm water for 30 minutes (save water)

Salt and pepper

1/2-1            cup chopped local herbs (use chives, tarragon, basil, parsley as you prefer)

Preheat oven to 350º. Drain porcini, straining liquid through fine strainer or coffee filter and reserving. Coarsely chop porcini. Slice oyster mushrooms in 1/4-inch slices. Heat 2 ounces butter over medium heat in a skillet. Add both mushrooms and sprinkle with salt and pepper. Saute until oyster mushrooms have thrown off their juice and are golden brown. Add reserved porcini water and cook till liquid has evaporated. Set aside to cool.

In a large bowl, beat eggs lightly with a large fork or whisk just until lightly blended. Combine with … Read More

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Stuffed French toast with local preserves, goat cheese and honey

Serves 8  Using Hani’s creamy goat cheese (hanisorganics.com) and Freakin Flamingo’s preserves (freakinflamingo.com) make this quick, easy and super-local.

16         slices day-old bread (challah, oatmeal and multi-grain loaves all work well)

1            12-oz. jar fruit preserves (starfruit, guava, mango, strawberry, blueberry)

8            oz. fresh goat cheese (Hani recommends labneh)

3/4         cup milk

3            eggs

1/2         teaspoon vanilla

8            tablespoons butter

Local honey or powdered sugar

In a bowl, mash goat cheese with fork, adding a spoonful or two of milk if you need to make it spreadable. In a pie plate, combine remaining milk, eggs and vanilla, beating lightly with a fork until blended.

Make sandwiches: Spread about 2 tablespoons of cheese mixture on slice of bread, then top with preserves and another slice of bread. Cut diagonally.

Melt half the butter on griddle or in large frying pan over medium heat till it starts to sizzle but not brown. Dip each sandwich half in egg mixture and add to pan. Fry until golden brown on each side, turning carefully to make sure filling doesn’t spill out. Repeat with remaining butter. Drizzle with honey or dust with powdered sugar and serve immediately.

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