Chef Michael Salmon - Join me in my Kitchen
My “German style” Baked Apple Pancakes are cooked in small cast iron skillets with raisins and cinnamon, and finished in the oven.
Apple-Cinnamon Cake This Apple-Cinnamon cake is not only a show stopper, but it is also very tasty. It is hard for me to decide whether this recipe, or my Apple-Cider Doughnut Muffins are my favorite fall breakfast pasty. I prefer using “tart” Granny Smith apples […]
Baking is a great way to prepare your morning eggs, especially if you are entertaining for breakfast, as I often do. The Prosciutto surrounding this baked egg adds to this dish aesthetically and also imparts its distinctive flavor to the eggs.
Poached pears were always on our breakfast menu at the Inn, and this version over pistachio pound cake with a raspberry-star anise sauce was a big hit.
Think of frittatas as thick open-faced omelets topped with lots of goodies. This one is topped with Atlantic smoked salmon, red onions, capers, Vermont cheddar and chives and then served with a dollop of sour cream.
Mary Jo always treats herself to specialty yogurts when we are in Europe. The challenge is that she does not like fruit, well, most fruit. Some flavors she enjoys are mocha, pistachio, toasted coconut and her favorite is lemon. This recipe yields about 3 quarts of thick-rich-tangy-creamy-lemony MJ-worthy goodness. Reserve some of the plain yogurt you make as a live culture, and all you will need to make endless amounts of yogurt in the future is milk.
Lemon-Poppy Seed bread is great on it’s own, used as a base for poached pears, or diced and layered into a fruit trifle. The batter can also be used in muffin pans to create individual muffins. The moist-citrus cake is a perfect accompaniment for breakfast and is also great in the afternoon with tea. I often substitute other citrus flavors like mandarins or tangerines for the lemons. A splash of Grand Marnier or Cointreau also adds another taste dimension to this recipe.
Avocado toast has been one of my favorite breakfast items since I first had it in 1987 when I moved to Florida for my externship from the CIA. I wanted to share my “simple” version since it plays such a large role in my morning routine. There are many versions of avocado toast out there and most feature smashed avocados. I prefer the texture of the sliced avocado over the creamy “guacamole” texture of the smashed. The key to avocado toast is a perfectly ripe avocado and great bread. Toppings are optional.
Stir things up a little by substituting other fruits for the berries; try chopped fresh nectarines, mangoes, cherries…almost any fruit would do, and match it with a coordinating crème Anglaise. This recipe serves 8 as a first course with one berry crêpe per person. If you want to serve it as the main dish in the morning, or as a dessert at night, 2 crêpes per person may be more appropriate.
It’s late August here in Maine and I am making zucchini bread every week…they just keep coming. Zucchini bread has always been one of my favorite breakfast “quick breads” to make and eat.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
