Cheese Blintz Souffle with Berry Coulis


A favorite of any of my guests, family and friends! It’s a layered version of a cheese filled blintz, served with mango puree, blackberry coulis, rhubarb puree and raspberry coulis! How’s that for foodporn? In The Art of Breakfast!

Grapefruit Brûlé Cocktail, Anyone?

I am fascinated by the challenge of converting fruit ideas from my cookbook into the late afternoon cocktail hour. This creation was inspired from my favorite Grapefruit Brûlé with Vanilla Bean Crème from the fruit course chapter of my cookbook. It came about from the allowing the torched grapefruit to sit for quite a while – there was a leftover half and after a couple hours, I saw the juices on the plate that mixed with the vanilla sauce and the crunchy sugar top so I tasted the juice and a new cocktail was born!

  1. Rim the martini glass with a piece of grapefruit and dip into a plate of dark brown sugar
  2. Add a small handful of ice to a cocktail shaker
  3. Squeeze 1 large ruby red grapefruit into the shaker (it yields about a 3/4 cup)
  4. Add 1/2 cup vanilla vodka (I used Pinnacle, they’re in Maine)

Shake vigorously and serve in the brown sugar rimmed glass. Garnish with a slice of the ruby red grapefruit and enjoy!

Grapefruit Brûlé Cocktail
Grapefruit Brûlé from The Art of Breakfast

Recipe Wednesday: The Best Ever Sour Cream Coffee Cake!

Sour Cream Coffee Cake

Serves 10 to 14
2 sticks unsalted butter, softened
2 cups granulated sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
¼ teaspoon salt
1 teaspoon baking powder

2 teaspoons cinnamon
1/4 cup dark brown sugar
1/4 cup chopped pecans
1/2 stick butter, melted
Preheat the oven to 350 degrees.

Combine the two sticks of butter and sugar in a mixer and beat with a paddle attachment for about a minute. Add the sour cream and eggs and mix until smooth. Fold in the vanilla, flour, salt, and baking powder. Pour just under half of the batter into a well greased Bundt pan.

Melt the half stick of butter. Mix it together with the cinnamon, brown sugar, and pecans, Pour the mixture on top of the batter in the center. Layer the remaining batter.

Bake for 50 to 60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan. (If you’re making muffins or in 9×12 pan, reduce the baking time to about 35-40 minutes.)

Keeps fresh for several days and freezes well to do ahead!!!

The recipe is in my cookbook, The Art of Breakfast

Chive and Cream Cheese Scrambled Eggs in Wonton Cups

From The Art of Breakfast

Chive and Cream Cheese Scrambled Eggs in Wonton
This is a fun and delightful way to serve simple, scrambled eggs. Add salsa, cheddar, and some crumbled spicy sausage and you have a nice Latin inspired breakfast.

Serves 4

16 wonton wrappers
12 large eggs
1 cup heavy cream
1 bunch scallions,trimmed 1 inch from top and bottom, using both white and green parts, sliced 1/8-1/4 inch thick
one (8-ounce) package cream cheese
¼ teaspoon salt
freshly ground black pepper

Preheat the oven to 350 degrees.

Coat a popover pan with butter or vegetable oil. Take 3 to 4 wonton wrappers for each popover cavity and line it, overlapping the wrappers. Be sure to get a wrapper into the bottom.
Bake until the tops are lightly browned, about 15 minutes. Then cover carefully with foil and bake another 15 minutes. This allows the wonton wrapper inside the pan to continue browning without over browning the edges. Let the wrappers sit to cool a few minutes and place each on individual serving plate.

Mix the eggs and the cream in blender for 5 seconds.

Coat a large frying pan with butter or vegetable oil. Over medium heat, pour the eggs and scallions into pan and slowly cook until eggs are almost scrambled.

Add the cream cheese in small dollops and continue to cook until the eggs are set, just another minute or so. Add salt and pepper to taste

To serve, portion one-fourth of the eggs in each wonton cup. You could serve this version with salsa on the side with a few slices of ripe avocado and fresh heirloom tomatoes.

Kitchen Tools: popover pans are designed specifically with a lip that forces the popover up and out to expand, creating the signature balloon shaped top. The pan works perfectly in this recipe since it’s tall and holds the wonton wrappers in place vertically.


Chocolate Cherry Cordial Tart, from The Art of Breakfast

Chocolate Cherry Cordial Tart

Wonderful as an afternoon treat with coffee or tea.
Add a scoop of vanilla bean ice cream and you have a perfect dessert.

Serves 8

4 cups fresh sweet Bing cherries, pitted
1/2  cup sugar
1/4 cup port wine
1 tablespoon chocolate balsamic
vinegar (I use Fiore), but if not
available, use an aged Balsamic
1 teaspoon arrow root powder
(dissolved in a couple
tablespoons of the port)
2 teaspoons cocoa powder
1 sheet frozen puff pastry,
4 ounces softened cream cheese
4 ounces shaved chocolate (or

1. Preheat the oven to 375 degrees.

2. Mix the pitted cherries with the sugar, port,
balsamic, dissolved arrow root powder, and cocoa
and put into medium saucepan. Cook over medium
heat until sauce comes to a boil. Remove cherries and boil
sauce 2 to 3 minutes longer to thicken. Remove from heat and
place cherries back into sauce and allow to rest.

3. Press the puff pastry sheet into a 9-inch shallow and greased baking dish or tart

4. Spread the softened cream cheese on the pastry. Spread the chocolate shavings
(or chips) evenly over the cream cheese. And using a slotted spoon, place the
cherries in a single layer over chocolate.

5. Bake for 35 minutes. Allow to cool at least 20 minutes before serving.

Recipes can be found in The Art of Breakfast, How to Bring B&B Entertaining Home

Valentines Day Breakfast in Bed

My afternoon in the Danforth Inn’s kitchen with Meredith Goad, food writer for the Portland Press Herald was fun and delicious. My first video (photographers are usually behind the camera) seems a tad boring to me but I’ll work on it for next time.

The Danforth’s kitchen seems home to me, it’s one of Kim Swan’s inns and the one where I hold the Art of Breakfast cooking workshops for Maine’s Innkeeping Academy that we started a little over a year ago.



I love to show how combining simple ingredients in unique ways can elevate breakfast and add a touch of sophistication.

Ah, the lost Art of Breakfast?


Read the full story and get recipes for the menu

White Chocolate Chip Blueberry Oatmeal Cookies…

I thought I would post a blueberry recipe today since I just found a link to my blog from today. They named me their #5 food blogger for us foodies infatuated with Maine!

White Chocolate Chip Blueberry Oatmeal Cookie

Makes about 36


1 stick butter, softened

¾ cups sour cream

1/3 cup sugar

¾ cup packed brown sugar

1 egg

1 tablespoon vanilla extract

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup medium cut oats (not quick cooking)

2 cups flour

1 cup white chocolate chips

1 cup fresh Maine blueberries (if using frozen, allow to thaw and drain completely; or you can use non-Maine blueberries if you have to)

Preheat oven to 350


In mixing bowl combine butter, sour cream and sugars in mix on medium speed until well blended. Add eggs and mix until smooth.

Add baking soda, baking powder, vanilla and salt to mixture and combine.

Fold in oats, then flour and mix until just blended. Fold in white chocolate chips.

Drop onto parchment or silicone lined baking sheet by rounded tablespoons about 2 inches apart. Bake for 10-12 minutes until puffed and barely dry to the touch. Try not to allow the cookie to brown.

These are actually soft enough to make in small muffin tins.