Breakfast

Lemon Yogurt
Breakfast

Lemon Yogurt

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
Bread, Breakfast

Lemon-Poppy Seed Bread

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
Breakfast

Avocado Toast

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.

Berry Crepes
Breakfast

Berry Crêpes

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.

Zucchini Bread
Bread, Breakfast

Zucchini Bread

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.

Granola
Breakfast

Granola

Granola was a weekly production item for me at the Inn and my batches were huge with 40+ guests for breakfast each morning. We served it with milk or yogurt, sprinkled it in Lemon Curd Trifles and used it as a crunchy coating on French Toast.

Morning Glory Muffins
Breakfast

Morning Glory Muffins

Morning Glory Muffins are always a big hit on our Foodie Trips to Europe. Brimming with carrots, shredded fruit and nuts, these muffins are rich and satisfying. A great way to start your Glorious Morning!

Apple Cider Doughnut Muffin
Breakfast

Apple Cider Doughnut Muffins

Last fall I pressed my own cider from 4 apple trees I have at the farm and it was so much fun. I ended up with about 8 gallons of cider, some of which made it into these muffins. I have been making these muffins on our Foodie trips for years, and they have always been a crowd pleaser.

Orange Rice Pudding
Breakfast, Desserts

Orange-Spiced Rice Pudding

At the Inn, we used to serve this rice pudding as a first course at breakfast. I find it to be a lot more interesting than porridge or oatmeal. The short-grain Arborio rice gives this dish a more unique texture than a standard rice pudding and I like it a little al dente. Play around with different dried fruits (figs, dates, papaya, etc..) and you can also diced fresh fruit. The combination of spices in the Apple Pie Spice Mix gives the pudding a nicely balanced spicy background.