Chef Michael Salmon - Join me in my Kitchen
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 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!
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.
Traditionally a French Clafoutis is made with pitted fresh cherries. In this dish, I used ripe Bartlett pears and pistachios to put a twist on this favorite custard-cake. It is also great as a breakfast dish.
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.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
