Posts in BREAKFAST
Eggs in Snow with Bacon Jam & Pimento Cheese Spread

This winter will go down as the one of the coldest in over a century. Iowa recorded temperatures of 20 below zero, and the Northeast was pummeled with back to back Nor'easters and several feet of snow. The perfect time for trying something new in the kitchen and turning eggs into something eliciting a "wow" from every person at the table. Impressive and seemingly sophisticated, these eggs are one of the simplest to prepare. Sometimes called cloud or nest eggs, this French technique developed to feed kings has reigned for more than 400 years. 

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Jordan Pond House Popovers

Tucked away along the side of Cadillac Mountain in Maine’s Acadia National Park, The Jordan Pond House has served popovers since the 1800’s. It is worth a trip up the lovely Maine coast to have the chance to book afternoon tea, eat these stunning towering popovers while searching for Atlantic Puffins or falcons in the sky. Book an outdoor table lakeside and enjoy the breathtaking mountain backdrop. The memory of the smell, taste, and view will cause cravings to replicate this bit of heaven in the Pine Tree State.

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Pirate Key Banana Rum Cakes

Arriving at the marina in Turks & Caicos for the short boat ride to Parrot Cay, guests are greeted with a glass of champagne, a tiny sweet cake drenched in the local spirit of choice, and a bit of island folklore. Legend has it that history's most famous female pirate, red headed, fiery tempered, Irish Anne Bonny, looted the Caribbean and rested on the beautiful island known today as Parrot Cay. With a reputation for drinking and swearing even better than her plundering male counterparts, she most likely would have enjoyed this traditional rum spiked cake while watching the sunset from the beach of her favorite coral reef platform and planning her next pillaging adventure. 

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Grandma's Breakfast Fruit Tart

Grandmother's, even those no longer with us, leave a lasting imprint that often has to do with making memories around food. This is one such recipe. Often served alongside late afternoon Sunday suppers with whatever fruit found its way from berry patches, brambles, and orchards, leftover pieces it was most welcome the next morning for breakfast with unsweetened cream whipped straight from the udder--today a dollop of crème fraîche does the trick. The seemingly small amount of batter finds a path to rise around every piece of fruit to yield a seasonally appropriate sweet ending that brings back fond memories throughout the year. 

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